Hilda’s Baked Bar-B-Que Beans
- 1 large onion, finely chopped
- 4 slices bacon, cooked crisp and crumbled
- 2 cans pork & beans
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared mustard
Put beans in casserole dish. Fry onion in bacon grease, add to beans. Add crumbled bacon, brown sugar, worcestershire sauce and mustard, mix well. Place in pre-heated 350 degree oven for about 30 minutes. (May also be prepared in a foil pan and cooked on the grill.)
Potato Salad
- 4 large potatoes
- ½ cup mayonnaise
- 4 boiled eggs
- ½ cup sour cream
- 1 large onion, chopped
- 2 tablespoons mustard
- 1 bell pepper, chopped
- 2 tablespoons ketchup
- 2 sticks celery, chopped
- 3 tablespoons french dressing
- 1 small jar pimentos
Boil potatoes in skins, let cool. Peel and cut into 3/4 inch cubes. Place in large mixing bowl and add onion, pepper, celery and pimento, and refrigerate. Chop egg whites and set aside. In a mixing bowl, mash yolks well. Add remaining ingredients and mix well. When potatoes are cool, mix in sauce and egg whites, and cover. This is also very good using a package of macaroni in place of potatoes.
Macaroni Salad
- 1 package macaroni
- 1 onion, chopped
- 1 cup cubed ham
- 3 sticks celery, chopped
- 1 cup cheese, cubed
- 2 large tomatoes, chopped
- 1 teaspoon mustard (or to taste)
- mayonnaise to taste
Boil macaroni as directed on package, drain. Mix all ingredients together. Salt and pepper to taste.
Three Bean Salad
- 1 can red kidney beans
- 3/4 cup sugar
- 1 can cut green beans
- 2/3 cup vinegar
- 1 can cut wax beans
- 1 teaspoon salt
- 1 medium onion, chopped
- ½ teaspoon pepper
- ½ cup vegetable oil
Drain beans thoroughly, then pour into a large bowl. Add onion. Dissolve sugar in vinegar and add salt, pepper and oil. Pour over beans. Marinate overnight in refrigerator.