2 cans pork & beans 1 can kidney beans, drained
1 can butter beans, drained
1 small onion, chopped
1 pound hamburger, browned
1 pound bacon or sausage, browned
1 cup ketchup
1 cup brown sugar
1 tablespoon liquid smoke
3 tablespoons vinegar
Mix all ingredients together in slow cooker. Heat 3 to 4 hours until onions are soft.
1 package Jiffy cornbread mix
1 cup cream style corn
½ cup sour cream
½ cup grated sharp cheddar cheese
½ teaspoon cayenne pepper
1 can kidney beans, rinsed and drained
1 can corn, drained
1 sweet onion, finely chopped
3 large tomatoes, chopped
1 green pepper, finely chopped
2 cups shredded cheddar cheese
1 pint sour cream
1 package ranch dressing mix
Chopped parsley leaves for garnish
Preheat oven to 375F. Combine cornbread mix, cream corn, ½ cup sour cream, sharp cheddar, and cayenne pepper. Bake in an ungreased 8x8 pan for 30 minutes or golden brown. Cool cornbread then cut into 1 inch cubes. Put cubed cornbread into a large glass bowl. Layer beans, corn, onion, pepper, tomatoes, and cheese. Mix sour cream and ranch dressing mix. Spread dressing evenly over cheese. Refrigerate at least 2 hours. Garnish with parsley before serving.
4 ears fresh corn 1 bunch radishes, thinly sliced
½ sweet onion, chopped fine
¼ cup cilantro, chopped
2 roma tomatoes, diced
½ teaspoon salt
1 teaspoon black pepper
Zest and juice from one lime
Shuck and clean corn. Grill 15-20 minutes over medium flame, turning frequently. Corn will become slightly blackened. Remove corn kernels from the cob. In a medium bowl, combine corn and remaining ingredients. Chill.
1 pound fresh cranberries, wahsed and driedIn a medium pot, combine the cranberries, suar, and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to simmer and add cinnamon stick, allspice, and nutmeg. Simmer 5 to 7 minutes. Add orange juice and zest. Chill. Remove cinnamon stick before serving.
