Mama T ’ s WHAT’S
By Teresa Washburn
Triple Bean Bake with Bacon
1/2 pound bacon strips, cut into 1/2 inch pieces 2/3 cup chopped onion (about 1 medium) 1 can (15 1/2 ounces) great northern beans, undrained 1 can (16 ounces) butter beans, rinsed and drained 1 can (16 ounces) kidney beans, rinsed and drained 3/4 cup packed brown sugar 1 tablespoon prepared horseradish 1 tablespoon yellow mustard In a Dutch oven,cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Add onion to drippings; cook and stir over medium heat until tender. Stir in remaining ingredients; return bacon to pan. Transfer to a greased 2 quart baking dish. Cover and bake at 325 degrees for 30-35 minutes or until heated through. Uncover and bake until desired consistency.
Peaches and Cream
1 cup heavy whipping cream 1/2 teaspoon vanilla extract 4 medium peaches, halved and pitted 1 cup sliced fresh strawberries 1 large banana, peeled and sliced 1/4 cup brown sugar In a small bowl, beat the heavy whipping cream until it begins to thicken. Add the vanilla; beat until soft peaks form. Arrange the fruit on a platter; top with whipped cream. Sprinkle with brown sugar.
Stars and Stripes Torte
1 package (18 1/4 ounces) white cake mix 1 1/2 cup cold milk 1 package (3.3 ounces) instant white chocolate pudding mix 1/2 teaspoon almond extract 1 cup whipping cream, whipped 1 2/3 cup raspberry pie filling 1 2/3 cup blueberry pie filling Fresh blueberries and raspberries Prepare and bake cake according to package directions, using two greased 9-in round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in extract. Refrigerate for 10 minutes. Fold in whipped cream. Split each cake into two horizontal layers. Place bottom layer on a cake plate; spread with raspberry filling. Top with second cake layer; spread with 1 -2/3cups pudding mixture. Top with third cake layer; spread with blueberry filling. Top with remaining cake layer and pudding mixture. Garnish with blueberries and raspberries. Yield: 10-14 servings.
Liberty Sauerkraut Salad
1 can (14 ounces) sauerkraut, rinsed and drained 1 medium green pepper, diced 1 cup diced celery 1 medium onion, diced 3/4 to 1 cup sugar 1/2 cup cider vinegar 1 jar (2 ounces) diced pimientos, drained In a 1 quart serving bowl, combine all of the ingredients. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 8 servings
Yankle- Doodle Sirloin Roast
1/2 cup beef broth 1/2 cup teriyaki or soy sauce 1/4 cup vegetable oil 2 tablespoons brown sugar 2 tablespoons finely chopped onion 3 garlic cloves, minced 1 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce 1 boneless beef sirloin tip roast (about 4 pounds) In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight. Discard marinade. Grill roast, covered, over in-direct medium heat for 2 to 2 1/2 hours or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 1015 minutes before slicing. Yield: 12-14 servings.
Grilled Corn on the Cob
12 medium ears sweet corn 1/2 cup butter or margarine, softened 1/2 cup sugar 1 cup minced fresh cilantro or parsley salt and pepper to taste Soak corn in cold water for 1 hour. Drain and pat dry. In a small mixing bowl, beat the butter and sugar; spread over corn. On a shallow plate, combine the cilantro, salt and pepper. Roll corn in mixture until lightly coated. Wrap each ear in heavy-duty foil. Grill, covered, over medium heat for 25-30 minutes or until the corn is tender, turning occasionally. Yield 12 servings.