My family background is such that baked beans are as much a part of the 4th of July celebration as apple pie.  There is nothing that complements barbeque like a pot of baked beans that have simmered for hours in the oven.  This recipe, which is from a Canadian cookbook, is just as good as "homemade."  True confession time here...I've made this recipe many times over the years for dinner parties, holiday parties, birthdays, potlucks...and not once did anyone guess that these were not "made from scratch."

Ingredients:
4 slices bacon
1/2 cup of chopped onion
1 28-oz. can of your favorite baked beans (Libby's, Bush's, etc)
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp. Dijon mustard

Directions:
Cook bacon until crips, remove from skillet (reserve drippings), drain and crumble.  Set aside.  Cook onions in reserved drippings until tender.  Combine all ingredients, including bacon, and blend well.
Pour into a 1 1/2 quart casserole and bake, uncovered at 300 (F) to 325 (F)  for two hours.

Serves 6.

​This recipe can be easily double or tripled.

This recipe for the Seven Layer Salad defines a midwestern cook...a mother, a wife, an aunt, a sister...making something for the church bazaar or the Saturday night potluck.  This particular recipe came to me from one of my dearest and closest friends (Jim)...and it was his mother's recipe.  So hats off to Mrs. B as I give you this recipe.  By the way, read through the recipe entirely for the quantity for each ingredient is not really given...just how to do it.  Lastly, I tried scanning the recipe in its original hand-writing but my scanner got freaky.

Layer in a large bowl the following:

Spinach on the bottom
Dash of salt, pepper & sugar
5 strips of cooked bacon, crumbled
layer of lettuce (iceberg)
Dash of salt, pepper & sugar
2 hard boiled eggs, sliced
Handful if frozen peas (about 1/2 box)
Sweet onion sliced
Cover with Mayo
Cheese strips (or shredded).  Use either American for Cheddar
Cover with saran wrap and refrigerate 24 hours


This makes one helluva delicious salad perfect for summer picnics, potlucks, or even the holidays.

Years ago I worked at a really great company with a great bunch of people.  The standard joke was that the first year you worked there, you would gain 10 pounds.  This was because of all the potlucks, all the goodies brought in by the "foodies", and the place had a great cafeteria.

Anyhow. during one of the potlucks a friend brought in this recipe.  It was a runaway success with everyone that tasted it.  It can be made any time of the year...but this time of the year...it would be a perfect side dish to the honey baked ham for your holiday feast.

Years ago I came across a recipe for a salad that looked simple and good.  It turned out to be even better than I anticipated and became a staple of my entertaining.  The nice thing is that you can add your favorite salad vegetable to this very basic recipe I am giving you below...and make the salad your own creation:

1 package butter lettuce
1 - 2 slices of red onion separated into rings
12 - 16 organic grape tomatoes
salt & pepper to tasted
1 small jar marinated artichoke hearts (do not drain)
Homestyle Ranch croutons

Red wine vinegar & olive oil salad dressing


1.  Combine the first four ingredients in a large salad bowl and let set
2.  When getting ready to serve, add the artichoke hearts with marinade and the croutons.
3.  The marinade from the artichoke hearts will complement the salad dressing...so when adding the salad dressing, go lightly.
4.  Toss, serve, enjoy

As the temp passed 90 (F) here in SF, all thoughts regarding food turn to ideas of those things that are cool and refreshing.  The first thought that comes to mind is a Pina Colada...but that is not quite a food.  Although one could argue that it is!

Here is a more practical and less intoxicating idea:

Dilly Avocado Soup

• 1 avocado, halved, peeled and cut into chunks (about one cup firmly packed). The pit preserved.
• 2 cups plain low-fat yogurt
• 1 1/2 cups unsalted chicken stock
• 2 scallions, trimmed and cut into 1/4-inch lengths (about 1/4 cup)
• 1 tablespoon finely cut fresh dill, or 1/2 teaspoon dried dillweed
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• dill sprigs for garnish (optional)

Put the avocado chunks, yogurt, stock, scallions, cut dill or dillweed, mustard and salt in a blender or food processor and puree the mixture until it is completely smooth.  Transfer the soup to a non-reactive container (include the avocado pit if you like) and tightly cover the container.  Chill the soup in the fridge for at least one hour.
Makes about 6 servings.  Garnish each serving with a small sprig of dill.
(Leaving the avocado pit in the soup while it is chilling will keep the avocado from darkening.  Remove pit before serving)

I tried this recipe for the first time yesterday.  In my mind I thought how can something this quick and simple be all that good?  Well, it is delicious!  Here is the recipe:

• 1 (28-oz) can Italian style chopped tomatoes, undrained
• 1 (15.5-oz) can dark red kidney beans, drained & rinsed
• 1 cups mixed vegetables (frozen):  broccoli, cauliflower, carrots
• 1 large zucchini, cut in quarters lengthwise, and then chunked
• 2 to 2 1/2 cups beef stock
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon granulated garlic with parsley
• 1/8 teaspoon ground red pepper
• 1/2 cup grated fresh Parmesan cheese

In large saucepan over medium heat, combine all ingredients except Parmesan cheese.  Bring to a boil, reduce heat to low and let simmer 20 - 25 minutes (I actually let it simmer 1 hour and it was perfect).  Top each serving the the parmesan cheese (1 tablespoon or more depending on preference)
Make 6 - 7 servings

1 3-oz package Chicken Ramen noodles
3 - 4 oz sunflower seeds
1 bunch of green onions, chopped
1/2 cup oil
1/2 cup vinegar
1/2 cup sugar
1 16-oz pkg cole slaw

Crush the ramen noodles in a bowl, stir in the season packet, sunflower seeds, green onions, oil, vinegar and sugar.  Mix until sugar is dissolved.

Place cole slaw mix into a large salad bowl, pour dressing mix over and toss lightly to combine well.  Refrigerated at least one hour before serving.

This recipe was given to me years and years ago and it was given to me as a newspaper clipping.  It makes a delicious potato salad that is even perfect for these cool late fall days and evening:

• 1 1/2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• salt
• 1/4 teaspoon Spanish smoked hot paprika*
• 2 pounds nugget potatoes, unpeeled
• 1 tablespoon (each) of chopped fresh chives and chopped fresh dill
• In large bowl, whisk together oil and vinegar.  In small bowl 3/4 teaspoon salt and the paprika; sprinkle over oil mixture and whisk to combine.
• Cut potatoes into halves (or quarter large ones).  Toss potatoes in oil mixtures.  Arrange potatoes, in single layer, on greased rimmed baking sheet.
• Bake at 475 degrees (F) for 25 minutes or until tender, turning potatoes twice.  Transfer potatoes to a large bowl and sprinkle with salt to taste, chives and dill; toss to mix.  Transfer to platter.
• Makes 6 servings
• *if you can't find the smoked hot variety of paprika, you could add a pinch of cayenne to your regular paprika