- Rollins Baked Beans
Ingredients
- 1 1/2 pounds ground pork sausage (see comments on selecting just the right sausage in Part 1 of this article)
- 1 large (28 ounces or so) or 2 regular (15 ounces or so) cans pork 'n' beans
- 1/2 cup catsup
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons brown sugar
- 2 Tablespoons vinegar
- Fry the sausage until it is well done, breaking it into fairly small pieces, then drain off the fat. Add catsup, brown sugar, Worcestershire sauce, and vinegar. Bring to a boil briefly. Add the beans to the sausage and mix well. Pour the mixture into your bean pot (you do have a bean pot, don't you?) or a casserole dish and bake at 350 degrees for 50 minutes.
This recipe works extremely well when doubled or tripled. Making large batches is a good idea; these beans really go fast! One pound of sausage (per recipe) works fairly well if the sausage has a good, hearty taste and you don't have the requisite pound and a half. Be careful about your pork 'n' beans. I have had good results with cheap store brands--beans, after all, are just beans. The only thing that can foul up the results is using beans with too much liquid, making your baked beans too runny. (In my opinion, Van Camp's is too runny.) I hope you'll give these baked beans a try. Be careful with your ingredients, and you're likely to end up with a dish that will be wildly popular and will get you invited to all sorts of wingdings and shindigs that you've never been invited to before. Who would have thought you could buy popularity with baked beans?
- Southern Pulled Pork
Ingredients
- 1 tablespoon butter
- 2 pounds boneless pork roast
- 1 tablespoon Cajun seasoning
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 4 cups water
- 1 tablespoon liquid smoke flavoring
- Sweet Baby Ray's BBQ Sauce
- Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
- Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
- Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
- Spaghetti Pie
Ingredients
- 1 pound spaghetti
- 1 pound lean ground beef
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- garlic powder to taste
- 1/2 cup chopped green bell pepper
- 1 (26 ounce) jar pasta sauce
- 3/4 cup sour cream
- 1/2 cup chopped green onions
- 1/2 (8 ounce) package cream cheese
- 1 1/2 cups shredded Cheddar cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
- In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese.
- Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.
Texas Caviar is a great salad or a dip for chips.
Texas Caviar
You'll need:
1 can of garbanzo beans
1 can of black beans
1 can of kidney beans
1 can of corn
2 avocados
1 small yellow onion
a bunch of cilantro
Italian dressing
sugar
lime juice
salt
To make:
Drain the beans and corn well. Put them in a bowl.
Chop up the onion into very small pieces. Add them.
Add about 1/3 bottle of Italian dressing to the mixture. Squirt in a whole buncha lime juice. Add some sugar. Like a 1/2 cup or something. And then add some salt. Stir well. Cover. Chill overnight in the refrigerator.
Before serving, drain the Texas Caviar quickly in a colander. Cube up the avocado and add it. Rip up as much cilantro as you want and add it too. Toss together.
Serve with blue corn chips. Or Fritos. Or do add some shredded smoked chicken breast and eat it with a fork as a salad.
- Snow Chili
1 chopped onion
2 jalapeno peppers, chopped
3-4 cloves garlic, crushed
1 green pepper, chopped
1 16 oz. can tomato sauce
2 16 oz. cans diced tomatoes with green chilies
16 oz. beef broth (or more, depending on desired consistency)
3 cans kidney beans, drained and rinsed
3 pounds ground beef
4 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon cayenne pepper
2 teaspoons dried oregano
salt & pepper to taste
Directions:
1. Saute green pepper, onion, jalapeno and garlic in oil. Add to crock pot.
2. To crock pot, add tomato sauce, diced tomatoes, spices and kidney beans.
3. Brown ground beef, drain and add to crock pot.
4. Simmer on low for at least an hour.5. Add hot sauce as needed.
- Baked Tilapia With Dill Sauce
Ingredients
- 4 (4 ounce) fillets tilapia
- salt and pepper to taste
- 1 tablespoon Cajun seasoning, or to taste
- 1 lemon, thinly sliced
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1/8 teaspoon garlic powder
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh dill
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
- Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
- While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.
2 carrots
2 celery stalks
2 medium onions
2 cloves of garlic (I used about 6.)
1 ¾ quarts vegetable stock
olive oil
thumb-sized piece of fresh root ginger
½ - 1 red chili to your taste (I used chili powder)
10 grape tomatoes
2 cups lentils
7 cups (7 ounces) spinach (you can use cabbage or Swiss chard, I used frozen spinach, unthawed)
sea salt/pepper
Put the broth in a saucepan and heat until boiling.
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. In another large saucepan on medium heat add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together. Cook for about 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
Peel and finely slice the ginger. Seed and slice the chili. Slice the grape tomatoes in half. Add the boiling broth to the other pan with the lentils, ginger, chili, and tomatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on, or until the lentils are cooked. Add the spinach and continue to cook for 30 seconds. Salt and pepper to taste.
(I used frozen spinach and didn't thaw or drain it. I let it simmer for about an hour as well)
Spaghetti and Spinach Casserole
(Easily frozen- great to give as a baby/ condolence/ etc. meal)
1 1/2 lb. ground beef
3 cloves garlic, minced
1/2 tsp salt & 1/2 tsp pepper
1 (26 oz) jar spaghetti sauce
1 tsp Italian seasoning
1 (10 oz) package frozen, chopped spinach, thawed and drained
2 cups (8 oz) shredded Monterey cheese (I use any Italian mix)
1 1/2 cup sour cream
1 large egg, lightly beaten
1 tsp garlic salt
8 oz. wide egg noodles, cooked
1 1/2 cup (6 oz.) Parmesan cheese
Cook beef, garlic cloves, salt and pepper. Drain. Stir in spaghetti sauce and Italian seasoning. Combine spinach, Jack cheese, sour cream, egg and garlic salt. Fold in noodles and spoon mixture into a light greased 13 x 9 baking dish. Sprinkle with half of Parm cheese. Bake at 350 for 30 min. or until bubbly and golden.
Savory Breakfast Muffins
(Easily frozen- great to give as a baby/ condolence/ etc. meal)
1 1/2 lb. ground beef
3 cloves garlic, minced
1/2 tsp salt & 1/2 tsp pepper
1 (26 oz) jar spaghetti sauce
1 tsp Italian seasoning
1 (10 oz) package frozen, chopped spinach, thawed and drained
2 cups (8 oz) shredded Monterey cheese (I use any Italian mix)
1 1/2 cup sour cream
1 large egg, lightly beaten
1 tsp garlic salt
8 oz. wide egg noodles, cooked
1 1/2 cup (6 oz.) Parmesan cheese
Cook beef, garlic cloves, salt and pepper. Drain. Stir in spaghetti sauce and Italian seasoning. Combine spinach, Jack cheese, sour cream, egg and garlic salt. Fold in noodles and spoon mixture into a light greased 13 x 9 baking dish. Sprinkle with half of Parm cheese. Bake at 350 for 30 min. or until bubbly and golden.
Savory Breakfast Muffins
