Triple Bean Bake

 

 

Ingredients

• 1/2 pound bacon strips, cut into 1/2-inch pieces
• 2/3 cup chopped onion (about 1 medium)
• 1 can (15-1/2 ounces) great northern beans, undrained
• 1 can (16 ounces) butter beans, rinsed and drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 3/4 cup packed brown sugar
• 1 tablespoon prepared horseradish
• 1 tablespoon yellow mustard

Directions

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Add onion to drippings; cook and stir over medium heat until tender.
• Stir in the remaining ingredients; return bacon to pan. Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30-35 minutes or until heated through. Uncover and bake until desired consistency. Yield: 8 servings.

Creamy Potato Salad

 

9 medium russet potatoes

6 eggs

1 large onion

4 whole dill or sweet pickles

1 1/2 cups mayo or miracle whip

3 tbsp mustard

1/4 cup pickle juice

salt and pepper to taste

 

Boil potatoes with skin on until you are able to easily poke with a fork. Boil your eggs for about 10 minutes and set aside to cool. Strain potatoes and put potatoes in refrigerator to cool.

In a blender chop onion, pickle, mayo, mustard and pickle juice.

After potatoes have cooled, peel and cut into 1/4 inch cubes. Crumble the eggs. I use my hands. Mix potatoes and eggs together in a large bowl.

After the eggs and potatoes are well mixed, pour the mixture from the blender over the eggs and potatoes. Gently mix together with a spoon. Salt and pepper to taste.

Refrigerate for at least 4 hours. For best taste, refrigerate over night.

 

The end result if you get a very creamy potato salad with taste. Because the pickle and onion were blended you taste them but you can’t see them in your potato salad. Great for picky children just like mine!