Archive for April, 2009

Company baked beans on the plate and ready to eat!

This is my much requested baked beans that I make at most family gatherings. Many of you probably use a similar recipe but I think what we like and makes a big difference is the brand of beans… Bush’s Baked Beans!
We will be at my son and daughter-in-law’s home on Sunday (Easter) for a cookout and my family requested that I bring the baked beans and our Family’s Favorite Fruit Salad. I will also be taking deviled eggs because you must have eggs on Easter!

Ingredients:
Serves 12-15

• 4 lb.  Original Bush’s Baked Beans (4- 1lb. cans)
• 1 medium onion diced
• 1/2 lb. bacon
• 1/3 C brown sugar
• 2 T  ketchup

Do this:
Cut bacon with scissors into squares, fry until crispy, remove bacon with slotted spoon and add to baked beans. Sauté diced onions in the bacon grease until translucent and add to baked beans using the slotted spoon. Now add the brown sugar and ketchup and stir all ingredients until blended. Bake in 3 quart casserole dish (I use Corningware) uncovered in 375º oven for 1 hour or until bubbly.
The Bush’s baked beans are a bit smaller and firmer than some of the other brands and will not turn “mushy” unless overcooked.

Fry bacon until brown and crispy

All ingredients have been added to the beans and ready for the oven

This fruit salad is my family’s favorite that is always included in all family gatherings and perfect for summer picnics. It is so easy and soooo delicious! The recipe can be doubled for a large crowd.

I made this for our family in Sweden last summer but was a bit more of a challenge as Sweden does not have canned peach pie filling so we purchased a can of peaches and thickened the juice with corn starch. I have never tasted such sweet juicy strawberries than the ones grown in Sweden. Simply divine!

Ingredients:
6-8 servings

• 1 can peach pie filling
• 1 quart fresh strawberries
• 1 banana
• 20 oz. can pineapple chunks

Do this:
Cut strawberries into quarters, slice bananas, drain the pineapple and add all fruits to the peach pie filling in large bowl. Use a rubber spatula to gently fold the fruits together, chill for 1-2 hours and serve. Doesn’t get any easier than that

Pineapple chunks have been added to the peach pie filling

The strawberries have been cut and ready to add to the salad

My first experience with this casserole was in Sweden at my Mother-in- laws and really really liked it. The Swedish name for this casserole is kålpudding – pronounced koal pudding – kål means cabbage.
Give this a try – I promise you will love it!
 

Fry chopped cabbage in 3 T margarine until partially wilted

Add the dark syrup and water to the cabbage

Water has evaporated and cabbage is now ready for the casserole dish

Combine ingredients with ground pork and ground beef

Add meat on first layer of cabbage

All 3 layers done and ready for the oven

Out of the oven!

Ingredients:
6 servings

Cabbage:

• 2 lb. whole cabbage
• 3 T margarine
• 2 T dark syrup
• 1/2 C water

Meat:

• 1/2 lb. ground pork
• 1/2 lb. ground beef
• 1/2 diced onion, saute in margarine
• 1/4 C cooked rice
• 1 egg
• 1/2 C milk
• salt/pepper

Do this:
Chop cabbage into 2″ pieces and fry in margarine until partially wilted. Add dark syrup, water and simmer until water is almost evaporated.
Combine ground meat, sauteed onions, rice, egg and milk. In greased 2 quart baking dish layer half of the cabbage, then all the meat for second layer and the rest of the cabbage for the top layer. Bake in preheated 375º oven for 45 minutes.
Serve with boiled potatoes and salad.