Independence Day Recipes

Ingredients:

• 4 to 5 cups cubed waxy potatoes, cooked, drained, cooled*
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 3 hard-cooked eggs, chopped
• 2 tablespoons chopped sweet pickle
• 2 teaspoons sweet pickle juice
• 1/2 to 2/3 cup mayonnaise
• 1/2 to 1 teaspoon prepared mustard
• 1/4 to 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Preparation:

1. Combine all ingredients in a bowl and stir gently to combine.
2. Refrigerate until serving time.
3. Serves 4 to 6.
4. *For best texture, use new potatoes, red skinned potatoes, or other boiling potatoes.

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Ingredients:

• 3 cans baked beans (Campbell’s)
• 1 can kidney beans, drained
• 1 can butter beans, drained
• 1 tsp. mustard
• 1/4 c. ketchup
• 1/4 c. brown sugar
• 6 slices bacon
• 1 sm. onion, chopped with some bacon fat

Preparation:

1. Fry bacon until crisp then stir onion into bacon drippings until soft.
2. Crumble bacon. In crockpot add all of the above, stir well. Cook on high for about 2 hours.
3. Last 1/2 hour take lid off and cook until it gets like a slight crust on top.
4. When thick, serve.