July 02, 2009 04:54 pm
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The News Courier celebrated Independence Day early with a cookout Thursday. Four staff members shared their easy but delicious recipes:
• Shannon Elliott's Campfire Beans
1/2 cup barbecue sauce
1/2 cup ketchup
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 pound ground beef, cooked and drained
1/2 pound sliced bacon, cooked and crumbled
1/2 pound uncooked bratwurst links, cut into 1-inch slices, cooked and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-3/4 ounces) pork and beans
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) chili beans in chili sauce, undrained
Directions:
In a large bowl, combine the first eight ingredients; mix well. Add cooked beef, bacon and bratwurst. Stir in all of the beans.
Pour into a 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until bubbly
• Kim Rynders’ Caramel Peanut Butter Sundae Cake
This recipe is a different take on Christy Jordan’s Southern Plate recipe for chocolate sundae cake. Just a couple of changes and you have an Caramel Peanut Butter Sundae Cake… many many oohs and ahhs. For more of Christy Jordan’s recipes go to www.southernplate.com.
1 box of milk chocolate cake mix
1 bottle of caramel syrup
1 bag of peanut butter chips
1 large container whipped topping.
Prepare cake mix according to package directions in a 9 x13 pan. While still hot, poke holes in top with fork. Pour entire bottle of caramel syrup over cake. Add 3/4 of bag of peanut butter chips on top of caramel. Allow to cool completely. Spread whipped topping over entire cake. Sprinkle remaining chips on top of whipped topping. Refrigerate for several hours.
• Karen Middleton’s Cucumber Dip
Two 8-ounce cream cheese packs, softened to room temp
1 cucumber, finely chopped (Peel cucumber, cut in chunks, drop into blender, hit “chop” a couple of times briefly and that will be enough; pour into colander and gently press out excess liquid)
3 Tablespoons sour cream
3 Tablespoons mayonnaise
10 drops Tabasco sauce
1/8 teaspoon garlic salt
1/8 teaspoon white pepper
Serve with crackers
• Carey Carter’s Corn Dip
1 cup mayonnaise
2 cups sour cream
33 oz. Mexican Corn (drained)
2 cups shredded cheddar cheese
˝ bunch of green onions
Mix sour cream, mayo and onions. Drain water off corn, add cheese and mix all ingredients together.
Serve with tortilla chips.
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