Uncle Kelly's Bake Beans

Uncle Kelly's Bake Beans

• 2 cans (28 oz) Bush's Baked Beans onion flavor
• 1/2 cup of cilantro
• 1/2 chopped onion
• 1/2 pkg of fried bacon
• 1/4 cup Steen's 100% Pure Cane Syrup
• 2 Jalapenos de-seeded and diced
• 1/2 pkg fresh mushrooms diced.

Fry Bacon.  In bacon grease, saute cilantro, onion, mushroom and jalapeno.  In a large pan, add all ingredients and simmer 30 minutes.

Love, Aunt Tiffine

Possum Walk Beans

Possum Walk Beans

• 2 lbs dry pinto beans
• 1 1/4 lb bacon ends, diced
• 2 tsp garlic salt
• 2 tsp garlic pwder
• 2 onions, diced
• 1 lg size jar chopped pimento
• 2-6 oz bottles chili sauce
• 3 lbs ground chuck
• 12 cups water
• 4 tsp salt
• 4 tsp chili powder
• 2 tsp paprika
• 8 jalapeno peppers, seeded and diced
• 1 can Rotel tomatoes

Cook beans and bacon with salt until tender, 2 to 3 hours.  Cook over slow heat.  Add garlic powder, garlic salt, chili powder, paprika, onion, peppers, pimentos, chili sauce and Rotel.  Cook hamburger meat until gray.  Then crumble and add to beans.  Stir often.  Cook 30 minutes.  If you don't want 8 peppers, use as many as you like.  These are very good.  You can 1/2 the amount of all the ingredients, if you want less.

Granny's recipe

*I bring beans to boil, let them sit an hour, then drain and rinse well.  Add to water again.  This causes LESS GAS to your belly.  Love, Aunt Tiffine

Marinated Cucumber

Marinated Cucumber

• 2 cucumbers, peeled and sliced
• 1 onion sliced in 1/8th
• 1 TB sugar
• 3/4 c vinegar
• 1 c water
• 1 pt sour cream
• 1 TB dill seed
• 1/4 tsp red pepper sauces
• salt & pepper to taste

Place cucumbers and onion in shallow dish.  Pour sugar, vinegar and water mixture over cucumbers and let stand for 2 hours, then drain well.  Mix sour cream, dill seed, pepper sauce, salt and pepper.  Tumble cucumbers and onions in mixture.  Place in serving dish; serve.

Granny's Recipe.

*I put sour cream mixture and everything in a large ziploc bag to mix.  Love, Aunt Tiffine

Butter Glazed Asparagus

Butter Glazed Asparagus

• 1/2 c Chicken or Vegetable Broth
• 2 lb asparagus, trimmed and cut into 1" pieces
• 6 TB Butter

Heat the broth in a 12" skillet over high beat to a boil.  Add the asparagus and cook for 2 minutes.  Add the butter.  Reduce heat to medium, cook 5 minutes or until liquid thickens and asparagus is tender-crisp.

Love, Aunt Tiffine

Texas Country Potato Salad

Texas Country Potato Salad

• 4 strips of bacon
• 1 lb small red potatoes, unpeeled
• 1 green onion, sliced
• 1 boiled egg
• 1/4 c mayo
• 1 tsp Dijon mustard
• salt & pepper

Cook bacon until crispy.  Drain, reserving a few tablespoons of the grease, and crumble bacon.
Place the potatoes in a large saucepan.  Cover with cold water.  Add a TB of bacon grease and some salt and place of Med-High heat.  Bring to boil & cook until the potatoes are tender, about 15 to 20 minutes.  Drain & let the potatoes cool & then cut into bit size pieces.
In a separate bowl, mix mayo, mustard, salt & pepper for dressing.
Toss potatoes, onion & egg in dressing.  Add bacon, serve chilled.  (we like ours warm)

Love, Aunt Tiffine