Dilly Bean Potato Salad
l pound fresh green beans 1 cup chopped celery
4 pounds red potatoes 8 dill pickles, sliced
l medium red onion, thinly sliced 2 tablespoons minced fresh and separated into rings dill
l medium sweet onion thinly sliced 2 tablespoons minced fresh sliced and separated into rings parsley
l cup celery, chopped 4 garlic cloves, minced
3/4 cup olive oil 2 tablespoons sugar
1/3 to 1/2 cup tarragon vinegar l teaspoon salt
l envelope Italian salad l teaspoon pepper
Celery salt and seasoned salt to taste
Place l inch of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside. Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool. Cut into 1/4 inch slices; place in a large bowl. Add the onions, celery, pickle, dill, parsley and garlic.
In a jar with a tight -fitting lid combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss. Yield: 14-16 servings.
Tomato Basil Linguine
l pound Brie or Camembert cheese, rind removed and cut into small pieces
4 large tomatoes, coarsely chopped
l cup chopped fresh basil
1/2 cup olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/3 teaspoon white pepper
l 1/2 pound uncooked linguine (spaghetti)
Shredded Parmesan cheese
In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for up to 1-1/2 hours. Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately. Yield: 10 servings.
1/2 pound ground beef
l large onion finely chopped
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup ketchup
1/2 cup barbecue sauce
2 tablespoons yellow mustard
2 tablespoons molasses
1/2 teaspoon chili powder
2 cans (13.7 oz. each) beans with tomato sauce
1/2 pound bacon strips, cooked and crumbled
Preheat oven to 350º. Cook beef and onion over medium heat in large skillet until no longer pink, crumble beef; drain well.
Stir in sugars, ketchup, barbecue sauce, mustard, molasses and chili powder. Add the beans and the cooked, crumbled bacon. Transfer to a greased 9 x 13 inch baking dish. Bake, covered, 45 minutes. Bake, uncovered, 10-15 minutes longer or until beans are heated through. 8 servings.