Barbecued Beans

From Roz Brown

This recipe was shared with me from a friend who found it in the Southern Living 1994 Annual Recipes Cookbook, submitted by Patty Renwich of Mount Airy, MD. Thank you Patty! Over the years I've made all types of substitutions and omissions and

it's always been a family favorite!

1/2 pound ground beef

1/2 cup chopped onions

10 slices bacon, cooked and crumbled

1/3 cup sugar

1/3 cup firmly packed brown sugar

1/2 cup barbecue sauce

1/4 cup ketchup

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon chili powder

2 tablespoons molasses

2 teaspoons dijon mustard

1 15oz can kidney beans, drained

1 15oz can butter beans, drained

1 16oz can pork&beans, undrained

Cook ground beef and onions in a dutch oven, stirring until meat crumbles. Drain and place in a large bowl.stir sugar and remaining ingredients into mixture. spoon into a lightly greased 2 1/2 quart baking dish.bake, uncovered at 350 degrees for 1 hour, stirring once (after 30 minutes)Yield 8 to 10 servings

Strawberry Slush
From Salena Thomas

2 pkgs frozen strawberries, thawed
12 oz pink lemonade concentrate, thawed
lemon lime soda
1 c sugar
2 cans water

Assorted fresh fruits, cut into chunks (opt)

Mash strawberries with a potato masher. Combine mashed strawberries, lemonade, sugar, and water in a large bowl. Mix well. Pour into a container such as a plastic ice cream bucket. Freeze. To serve, let thaw about one hour. Place a scoop of the slush into each glass and pour soda over the mixture. Thread chunks of fruit on a skewer to make a kabob and use to stir the slush.

Variety of Marinades for Chicken, Beef, or Pork

From Salena Thomas

For easy marinading, put meat in ziploc bag along with marinade. Mostly seal the bag and then squeeze all the air out before sealing completely. Then squish the bag around to evenly distribut the marinade. Throw in fridge and forget about it. No need to "flip". And remember, any sauce can be used as a marinade. Be creative. Try salsa, BBQ sause, any kind of salad dressing, etc...

Easy Chicken Fajitas
1 lb boneless skinless chicken breasts, cut into strips
¼ c Italian dressing
2 tsp chili powder

Barbequed Turkey
½ c soy sauce
½ c oil
1 c 7Up or Sprite
¾ Tbsp garlic powder
1 Tbsp horseradish sauce
4 – 5 lbs turkey breast

Gaan Puun Gee
40 oz wing drumettes or tenders (wash in cold water and let drain)
1 Tbsp garlic powder
1 Tbsp sesame seed oil
1 tsp pepper
1 tsp salt5 Tbsp soy sauce

USO Chicken
1 c brown sugar1 c water
2 Tbsp sugar
1 c soy sauce
garlic paste

Maple Glazed Chicken
¼ cup maple syrup
4 teaspoons lemon juice or cider vinegar

The Best Potato Salad Ever

from Shirley Paoule

3 pounds unpeeled red potatoes

1 Tbsp vinegar

3/4 c onion, chopped

3/4 c red pepper, chopped

3/4 c celery, chopped

1/2 c finely chopped dill pickles

3 hard-boiled eggs, chopped

3/4 c mayonnaise

In a large pot, cover potatoes with salted cold water and bring to a boil over high heat. Cook until they're easily pierced with a skewer, about 40 minutes. Meanwhile, combine remaining veggies and eggs in a large bowl. When potatoes are done, drain and cut into 1/2" pieces while still warm. Transfer to the bowl with the veggies and sprinkle with 2 Tbsp dill pickle juice and vinegar. Toss salad gently with mayonnaise. Season with walt and pepper. Chill before serving.

Raspberry (or strawberry) Lemonade

From Becky Sanchez

from Martha Stewart Living June 2009

10 lemons, sliced

2 cups raspberries (or strawberries)

1 1/2 cups sugar

Put all ingredients in a large pot and pound for about 10 minutes (I used a potato masher). Add 6 cups water. Drain through sieve, squeezing any extra juice you can out of the lemons and discarding the fruit (I did save a few of the larger strawberry pieces to put in the cups). I added extra sugar once I tasted it. Makes 9 cups.
I also sprinkled sugar over some sliced strawberries to add to the bottom of the cups.

BLT Bites

From Jocelyn Denyer

1 cup mayonnaise
1 (8-ounce) carton sour cream
1 pound bacon, cooked and crumbled
2 large tomatoes, chopped
Frozen chopped spinach, thawed and squeezed dry
2 cucumbers, peeled and sliced

Combine mayonnaise and sour cream in a medium bowl, stirring well with a wire whisk; stir in bacon, spinach, and tomato. Spoon 1 tablespoon onto individual cucumber slices, or serve with Melba toast rounds.