Memorial Day weekend is just a few days away so I thought I’d participate in a fun recipe round up at Southern Hospitality. I’ll be the first to admit I’m not necessarily the best cook in the world so whenever we grill out at home or attend a cookout, I make sure I don’t leave home without the recipe in hand. My recipe notebook is filled with recipes handwritten on dog-eared paper and these tend to be the best ones!
Here are some tried and true favorites at our house…I had a difficult time choosing just one and any or all of these would be great this holiday weekend.
This baked beans recipe is from my middle school Sunday School teacher from Cross Plains, Tennessee. I think the red wine vinegar really gives these a great flavor.
Texas Baked Beans
1 lb. ground beef (I use ground chuck)
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 tsp. thyme
1 tsp. powdered mustard
2 tbsp. brown sugar
2 tbsp. red wine vinegar
1 8 oz. can of tomato sauce
2 large cans baked beans (16 oz)
Simmer meat mixture for one hour. Pour over beans in tight -lid container.
Heat in 250 degree oven for 2 to 2 1/2 hours.
This is one of my mother’s best desserts and a favorite of my girls.
Mama’s Lemon Icebox Pie
Mix well three egg yolks and 1 can of sweetened condensed milk
I got this recipe several years ago from the mother of the best man in our wedding. These are delicious!
Brad’s B&B Pickles
1 46 oz. jar dill pickles
4 tbsp. vinegar
2 cups sugar
2 tbsp. ground horseradish
1 1/2 tsp. celery seed
1 tbsp. whole cloves
1/2 cup water
1 medium onion, chunked
Drain and discard pickle juice – rinse pickles well and cut into thick slices.
Combine all ingredients, except for pickles and onions, in a large pan. Simmer for 5 minutes, let cool slightly and add pickles and onions. Cover, refrigerate and stir two or three times a day for 5 to 7 days.