| Beans
2 lb pinto beans
1/2 lb bacon or salt pork
1 onion chopped 2 tablespoon
salt
1 table spoon black pepper
2 tablespoon chili powder
Before you start check
the beans for rocks and broken peices. Presoak the beans overnight. Rinse
the beans and place in a large pot. Add the bacon, onion, salt black pepper
and chili powder to the pot. Cover the beans with three inches of water
and bring to a boil. Once the water boils, reduce heat to simmer and stir
occasionally. Cook the beans until they are soft.
Cole Slaw
1 Granny Smith apple
1 medium white cabbage
1/4 medium red cabbage
2 carrots
1/2 cup mayonnaise
1 tablespoon honey
2 teaspoons cider vinegar
1 teaspoon salt>
In a good sized mixing
bowl grate the cabbage and carrots. In another good sized mixing bowl, mix together the mayonnaise,
honey, cider vinegar and salt. Pour over the grated cabbage and carrots.
Shred apple coarse and add to mixture. Toss cole slaw well.
Potato Salad
3 1/2 pounds red-skinned
potatoes, peeled, cut into 3/4-inch pieces
1/4 cup juices from jar of
sweet pickles
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon ground black
pepper
3 hard-boiled eggs, peeled,
chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped sweet pickles
Cook potatoes in large
pot of boiling salted water until just tender, about 10 minutes. Drain;
transfer to large bowl. Drizzle pickle juices over potatoes and toss gently.
Cool to room temperature. Whisk mayonnaise, buttermilk,
mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes.
Add eggs, onion, celery, and pickles and toss gently to blend. Season to
taste with salt. Chill. Bring to room temperature before serving.
Drizzling the sweet pickle
juice over the warm potatoes is the secret to this mouth-watering potato
salad.
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