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Sep 26
2009

Calico Beans

Posted by Sara in recipescooking

This recipe is still a work in progress. I've made it a few times, and each time I have made notations of things to change about it. It started out too sweet for me, then I thought it needed more vinegar. It's always been good, I am just trying to make it perfect. :) I think it's pretty close now...

Calico Beans

Yield: 8 servings

Ingredients:
1/2 lb. bacon, diced
1 lb. ground beef
1 onion, chopped
2/3 cup ketchup
3 tbsp. white vinegar
1/2 cup brown sugar
1/2 cup sugar
1 tsp. salt
1 tbsp. dry mustard
2 (16 oz.) cans pork and beans, pork removed
2 (15 oz.) can butter beans, drained and rinsed
1 (15 oz.) can lima beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed

Directions:
In a large skillet, sauté the bacon until crisp. Remove to paper towels. To the drippings, add the ground beef and onion. Cook until the meat is no longer pink and the onions are tender.

In a small bowl, whisk together the ketchup, vinegar, sugar, salt and dry mustard to make the sauce.

In a large bowl, combine the ground beef and onions, bacon and beans. Pour over the sauce and toss to coat.

Transfer to a 9 x 13 x 2" baking dish. Bake at 350º for 45 minutes.













Sep 26
2009

Buttermilk Cornbread

Posted by Sara in recipescooking

You must follow directions for this exactly in order for it to turn out right. You could cook this in a cast iron skillet for that yummy crunchy crust... or make it in an 8 x 8" baking dish/pan - which is what this recipe was written for. I've tried it both ways - and like it either way. The cooking time differed when I used the cast iron skillet, so you need to watch it. My kids prefer the "sqaures". This is definately a sweeter cornbread, as you can see by the amount of sugar. But, not too sweet. It is not too cake-like and it's not too crumbly. Very moist with a distinctive buttery taste. Delicious!

Buttermilk Cornbread

Yield: 9 pieces

Ingredients:
1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt

Directions:
Preheat the oven to 400℉. Butter an 8" square pan.

In a large skillet, melt the butter over medium heat. Remove from the heat and stir in the sugar.

In a separate bowl, beat the eggs, buttermilk and baking soda. Stir into the butter/sugar mixture.

Stir in the cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake for 30-40 minutes, or until a knife inserted in the center comes out clean.








Sep 17
2009

Sara's Recipe Box :: Pimento Cheese

Posted by Sara in recipescooking

I will admit, I am a pimento cheese fanatic. I order it at restaurants any time it's on the menu. My favorite is Grumpy's Grilled Cheese Sandwich topped with tomato and bacon from Two Guys Grille. Yum! I've never ordered anything else there. I even like the packaged kind from my local grocery stores (the kind they make themselves). So, overall - I guess I'm not really that picky. But I do know a really good pimento cheese when I taste one. And, I think my own is the best around. It took several tries to get it just right - and I never fail to get compliments.

Pimento Cheese

Yield: 3 cups

Ingredients:
16 oz. process cheese spread (velveeta)
8 oz. sharp cheddar cheese
7 oz. jar pimentos, drained and chopped fine
1 1/2 cups mayonnaise
2 tbsp. sugar
1 tsp. seasoning salt (old bay)
1/4 tsp. onion powder
1/2 tsp. hot sauce (tabasco)
1 tsp. worcestershire sauce

Directions:
Unwrap the velveeta, place in a plastic bag and put in the freezer for one hour to firm.

Shred the velveeta and sharp cheddar cheeses in a large bowl. Add the remaining ingredients and stir well to mix thoroughly.

Refrigerate for one hour. Serve on bread as sandwiches, stuff celery or spread on crackers.

 









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