With graduation, Father’s Day and summer cookouts coming up, I’ve been sharing recipes with friends for dishes they like or need. I came across a couple of mainstays that I’ve made …
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With graduation, Father’s Day and summer cookouts coming up, I’ve been sharing recipes with friends for dishes they like or need. I came across a couple of mainstays that I’ve made multiple times for family get-togethers, Fourth of July cookouts and potlucks.
These are both very popular and easy — always a good thing when entertaining. The coleslaw can be prepared a day or two before. And, the beans can be assembled and refrigerated until ready to bake.
Celebration Slaw
Serves 12 to 16
Slaw:
2 pounds shredded cabbage
1 green pepper
1 small onion
2 carrots
Dressing:
1 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1/2 cup corn or safflower oil
1 cup cider vinegar
Shred cabbage, green pepper, onion and carrots. Toss in a large bowl and set aside.
In a saucepan, combine dressing ingredients. Bring to a boil, then cool slightly. Pour over slaw; mixing well. Cover and refrigerate.
NOTE: This can be prepared ahead. It’s best if it stands a day. It keeps up to a week. And, I have been known to use the bagged, pre-shredded coleslaw mix.
Nevada Beans
from “American Feasts” by Sallie Y. Williams
Serves 10 to 12
5 slices thick bacon, cut in 1/2 inch pieces
1 large onion, chopped
16-ounce can baked beans
15-ounce can red kidney beans, undrained
15-ounce can butter (or navy) beans, drained
1/2 cup catsup
1/4 cup prepared mustard
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon dark molasses
Preheat oven to 350°F.
In a skillet, cook the bacon and onion over medium heat until the onion is tender, about 10 minutes. In a large bowl, combine the beans and remaining ingredients.
Pour into a gareased 2-quart casserole or Dutch oven. Bake, uncovered, for 1 hour. Serve hot.
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