Monday, July 13, 2009

Potato Salad

4 medium red potatoes, boiled, cooled, peeled and diced
4 hard cooked eggs, chopped
1/2 c. sliced green onions
1 c. diced baby dill pickles

3/4 c. mayonnaise
1 tsp. white wine vinegar
1/2 tsp. yellow mustard
1 tsp. dried dill (or 3 T. chopped fresh dill)
1/2 tsp. salt
1/4 tsp. black pepper

In a large bowl, combine potatoes, eggs, green onions and pickles. Set aside. In a small bowl, combine mayonnaise, vinegar, mustard, dill, salt and pepper. Pour dressing over salad; mix gently. Referigerate at least 1 hour to blend flavors.

Baked Beans

1 c. onion
5 (15 oz.) cans pork and beans
1 (15 oz.) can chili
3/4 c. brown sugar
2 T. molasses
1/2 c. ketchup
1 lb. bacon, fried and crumbled, optional

Saute onion in 2 T. oil. Combine in large bowl, pork and beans, chili, brown sugar, molasses, ketchup, and bacon. Pour into large casserole dish and bake at 325 degrees for 2 hours. (I usually combine all ingredients into the crockpot and cook on low for 3 hours)