GRANDPA’ S BEANS
Bernie’s Dad used to make this whenever they were invited to a potluck dinner.
She uses the slow cooker and leaves them cook overnight to mingle the flavors
1/2 pound ground beef or moose
Sat and pepper to taste
1/2 pound bacon, fried and chopped
1/2 cup onion chipped
1/2 cup brown sugar
1/2 cup ketchup
1 tbsp vinegar
1 can lima beans, drain off half the liquid
1 can pork and beans
1 can kidney beans
Brown meat: add onion. Season with salt and pepper. Add remaining ingredients. Mix well. Put in crock pot on low overnight and up to 12 hours – stir occasionally. OR put in 350° oven for two hours.
B L T POTATO SALAD
6 large potatoes
Boil eggs with potatoes until done
Cool and dice potatoes into large bowl
While potatoes are cooling, fry:
1 pound of diced bacon
1 chopped onion
Drain and set the bacon grease aside. Add bacon/onions to potatoes
In a small bowl:
1/2 cup mayo
1/2 cup sour cream
1 tblsp vinegar
1/2 cup bacon grease
1/4 tsp salt
1/4 tsp pepper
Mix and add to potatoes. Add the chopped boiled eggs. Mix all well and place on large meat platter, mounding in the middle. Rim the platter with shredded lettuce, chopped tomato, shredded cheddar cheese. Top with a few pieces of fried crumbled bacon.
Fish – broiling, baking, poaching, pan frying
This applies to all kinds of fish, halibut, salmon, trout, etc.
To pan fry fillets:
I do this with salmon or halibut but really good with trout.
Prepare fish; roll in flour, combined with salt and pepper.
Use good vegetable oil. Heat to hot. Fry quickly on one side, about 4 minutes until golden, flip over for another 4 minutes. PS: add a little corn meal to the flour for crunch-
To broil or bake:
Use an oiled broiler pan and baste with butter or some kind of basting sauce. Heat oven broiler to 450%. Broil or bake 2 to 4 inches from the heat. Fish should not be no more the 1/8 inch thick. If thicker, bake and little longer on a lower rack.
This is my favorite method to cook salmon or halibut. Add to kettle of water 2 tblsp sugar, 1 teas garlic salt or regular salt, thin slices of one small lemon and few pepper corns or π tea pepper. Add bay leaf if you prefer. Bring water to a rolling boil. Slowly slip fish fillets into the water, bring back to boil, put on lid, turn off burner and let poach on stove for 30 minutes. I sometimes leave mine on the stove until it cools down, seems to make the fish, especially halibut, moister.
Everyone has there method of cooking fish on the grill. I lay my fish on oiled foil; add onions lemon slices, garlic salt, lemon pepper and any kinds of herb you like. Seal up and put on slow grill heat for 30 minutes. Turn once. To make a complete meal, added potatoes sliced thin, celery and onions to make a one pack meal.
NOTE: Today there are millions of people in American that suffer from respiratory problems. It comes from standing at the check-out stand in the supermarket, holding their breath.
LEMON PIE CUSTARD
My grandma’s recipe…
1 1/2 cups sugar
1/3 cup cornstarch
1/4 cup lemon juice
1 tsp finely grated lemon rind
3 egg yolks –save the whites
3 tbsp butter
∏ tsp lemon extract
1 bake 9” pie shell
Mix in a saucepan the sugar and cornstarch. Add the water, lemon juice and rind. Slowly bring to a boil. Take off heat and stir in 3 egg yolks that have been slightly beaten, into HALF THE HOT MIXTURE,(Pour half into a bowl and stir in egg yolks slowly, stirring constantly with a whisk.) Put saucepan with half the mixture back on heat and stir in egg mixture. Stir constantly! Bring to boil and take off immediately. Add lemon extract AND BUTTER. Stir. Pour mixture into prepared pie shell. Cover with meringue.
Using the three egg whites, and π tsp cream of tartar* beat with electric mixer until slightly stiff, Slowly add 6 tblsp sugar and beat until stiff peaks form and sugar is dissolved. Pile on pie, sealing around the edges, Make decorative swirls, and bake at 400° for 8 to 10 minutes. Watch carefully. Cool and have a piece of pie for me!!
* In place of cream of tartar