Ardeth’s Baked Beans
Ardeth Kapp
At a summer family cookout, it seems everyone is known for at least one specialty that everyone looks forward to eating. My two sisters, both excellent cooks whatever the recipe, are known for their specialties. Some time ago, I had not yet achieved recognition for a specialty. But then one time I made baked beans and they were a hit—everyone raved and even asked for the recipe! From that time on, I knew my beans were an important part of our cookouts and they are so easy to make. No possible failure—it’s a sure success!
ARDETH’S BAKED BEANS
2 large cans of Pork 'n Beans
1 cup brown sugar
1 small bottle ketchup
1 can crushed pineapple (drained)
4 Tablespoons Worcestershire sauce
Cook together:
1 lb. bacon chopped
1 onion chopped
1 green pepper chopped
Mix all together and bake at 300 degrees for 2 ½ hours. The dish, when served, just looks like beans but when you indulge in a taste, they are a delicious and you can’t help going back for a second helping. Enjoy!
Island Salsa
DeAnne Flynn
Summer means "salsa." Salsa on tortilla chips, salsa on fish, salsa on chicken or fajitas, or salsa alone on your spoon! And there's nothing better than homemade salsa -- especially with homegrown tomatoes.
Here's a fun, fresh recipe my family loves called "Island Salsa." It's perfect for hot summer days because it's cool, healthy, and delicious. I got this recipe from my friend, Grace Ivory Rock, who compiled all of her family's best recipes into a fabulous cookbook called, "FAVORITES." We love Grace -- and her salsa recipe. It will make you feel like you're in the islands, just for the price of a few groceries.
ISLAND SALSA
2 large ripe tomatoes, chopped
1 ripe mango, peeled, seeded and chopped
2 kiwi fruits, peeled and chopped
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper
1/2 cup chopped green pepper
1/4 cup chopped red onion
1/2 jalapeno pepper, cored, seeded and diced
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
freshly ground black pepper
In a large bowl, combine tomatoes, mango, kiwi, peppers, onion, jalapeno, lime juice, cilantro, cumin and pepper to taste. Mix well and chill up to 8 hours.
Enjoy!
Watts Family Clam Dip
Emily Watts
When I was engaged to my husband, Larry, the first thing I had to demonstrate was approval of his mother’s clam dip. You can’t be a Watts if you don’t like this dip. Larry’s mom, Juel, made it for every family occasion I can remember except one. The single time it was omitted, you would have thought the sky had fallen. It’s just not a party at the Watts house without the clam dip.
WATTS FAMILY CLAM DIP
2 boxes (8 oz. each) cream cheese
2 cans (6 oz. each) minced clams, drained, ½ cup of liquid reserved
2 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
Beat all ingredients except clams together, including ½ cup of reserved liquid from clams. When well mixed, add clams. Serve with potato chips. Refrigerate leftovers (I assume, though I’ve never yet actually seen any leftovers of this dip). Makes enough for 8-10 regular people or 3 Watts boys.