4th of July 2009

CREAMY CRAB & ARTICHOKE DIP

1 (8 oz.) brick cream cheese
1 c. mayo
1 pkg. crabmeat (imitation)
1 can artichoke hearts, drained
3/4 c. Parmesan cheese
1/3 c. finely chopped onion

Blend cream cheese and mayo together and stir in crab, artichokes, cheese, and onion. Place mixture in a 9" pie plate. Bake at 375°, uncovered, 15-18 minutes.

BBQ CHICKEN CROCK-STYLE

1 fryer chicken, or 4 to 6 breasts
1/2 c. tomato paste
1/4 c. vinegar
1 T. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

FAMILY RECIPE BAKED BEANS

1 fryer chicken, or 4 to 6 breasts
1/2 c. tomato paste
1/4 c. vinegar
1 T. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

4th of JULY BEAN CASSEROLE

8 strips bacon, diced
4 onions, sliced thin
2 cans (16 oz size) baked beans
1 can (16 oz. size) can butter beans, drained
1 can (16 oz. size) pinto beans, drained
1 can (16 oz. size) lima beans, drained

SAUCE

1/2 cup vinegar
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon dry mustard
1/2 cup brown sugar

Partially fry bacon. Remove from pan and saute onions until soft. Drain fat.

Place beans in a large casserole; add bacon and onion.

Blend sauce ingredients in pan and simmer 3 minutes. Mix with beans and bake at 350degrees for 1 hour


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