2 cans Pork and Beans drain off as much of that juice as you can if you want thick, not runny beans
1/2 C Catsup
1/4 C Mustard
1 T Liquid smoke
1/4 C Brer Rabbit syrup (not that watery runny stuff) I like full cane flavor (some use brown sugar)
**1/3 C bacon grease melted (see note)
Onions peeled and depending on the size left whole, halved or quartered
Brown Sugar bacon, crumbled (recipe to follow)
Place well drained beans in your crock pot set on low heat. From here on out it's totally a matter of taste, I have never measured anything in this recipe ever, so the measurements above are no more than educated guesses and too, ti also depends on how many cans of beans you are using. Stir together all the ingredients except for the onions and the bacon, taste and adjust to your liking. submerge the onions in the beans and allow to cook for at least 4 hours. When ready to serve top with crumbled bacon
**Note: you can do this same recipe in a casserole dish, in the oven at 350 degrees for about a hour, except I usually just lay several strips of bacon on top of the beans before I bake them and don't add the bacon grease
Mari Ann's burger
Brown Sugar Bacon
Preheat oven to 400 deg. Lay bacon on a metal rack that fits over a 1 inch deep cookie sheet or use a broiler pan, so the fat can drain away from the bacon. Sprinkle brown sugar over the top of the bacon to form a thin layer (you don't want it too sweet). Place in the oven for about 20 minutes, but keep a close eye on it cause one minute it will be almost done and the next, it will be burnt. Blot the top of the bacon with a paper towel to remove the excess bacon grease on top of the bacon. Great on Hamburgers, BLT's on top of beans as well as all by itself.
My potato salad is another recipe I can't put on Tasty Kitchen...I don't measure, I just dump and mix till it taste good. This is what I usually do.
Potatoes Romanoff II
- 4 whole Large Russet Potatoes, Unpeeled
- 2 teaspoons salt (kosher or sea)
- ¾ cups Minced Shallots
- 1 - 8 oz, pkg. (2 cups) Triple Cheddar Cheese grated/shredded
- ¼ teaspoons Freshly Ground Pepper
- 1 stick 1/2 C butter melted
- 1 cup Sour Cream
- 1 Cup ricotta Cheese
- 1/2 C grated cheddar cheese
Step 1: 1-2 days before serving: Preheat oven to 400 degrees F.
Scrub and dry potatoes removing all dirt and sprouts if any, drizzle with oil I prefer Olive oil, and sprinkle with Kosher or sea salt. Place on baking sheet and bake at 45min. - 1 hour, till done. Let cool to room temperature, then put potatoes on a plate, cover with plastic wrap, and refrigerate overnight.
Step 2: day of serving or day before serving: Dice the chilled potatoes, including skins into approx.. 1/4 inch cubes, place into a large bowl, sprinkle in the shallots, grated cheese, and pepper. Then pour in the melted butter and fold in sour cream and ricotta.
Transfer mixture to a greased 2 quart gratin dish, making sure that you don’t pack it in the dish! Allow it to fall into the dish, then spread it evenly in the dish without pressing it down. Covered with plastic wrap and refrigerate till needed.
Sorry about the chipped plate, my husband has chipped all but a couple,
of these, he's so rough with with stuff
Step 3: day of serving: Bake at 350 degrees F until the top is golden brown, about 45 minutes. Remove from oven, sprinkle the remaining cheese on top return to oven till melted. Serves 8.
Maple Wrapped Green Beans II