Picnic Fare
These two recipes from American Profile readers are great make-ahead and take-along dishes
Gail Van Osdell of St. Charles, Ill., sent us her recipe for Italian-Style Baked Beans. “This recipe has been in our family for many years,” Osdell says. “It is a dish that can be served with almost any meat. We like it as a side dish when grilling outside.” Blueberry Jell-O Salad is another great picnic offering. “This recipe was used by my mom every holiday meal,” says Michelle Fyfe of Mesa, Ariz. “This is one leftover you never get tired of eating.”
As always, American Profile looks forward to receiving your recipes and sharing them with our millions of readers across the nation. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos cannot be returned.
Blueberry Jell-O Salad
High Cotton Food Styling & Photography
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1 (6-ounce) box black cherry Jell-O
2 cups fresh blueberries
1 (16-ounce) can crushed pineapple, drained
½ cup sugar
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
1 cup chopped toasted pecans
Instructions
2 cups fresh blueberries
1 (16-ounce) can crushed pineapple, drained
½ cup sugar
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
1 cup chopped toasted pecans
1. Prepare Jell-O according to package instructions; refrigerate until partially set, about 1½ hours. Add blueberries and pineapple; stir well. Pour into a 13-by-9-inch glass dish. Refrigerate 6 hours or overnight to set.
2. Combine sugar, sour cream and cream cheese. Mix to spreading consistency. Spread over set Jell-O; sprinkle toasted pecans on top. Refrigerate until ready to serve. Serves 10 to 12.
2. Combine sugar, sour cream and cream cheese. Mix to spreading consistency. Spread over set Jell-O; sprinkle toasted pecans on top. Refrigerate until ready to serve. Serves 10 to 12.
Italian-Style Baked Beans
High Cotton Food Styling & Photography
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1½ pounds Italian sausage
6 (16-ounce) cans beans (mixture of garbanzo,
baked, kidney and great Northern)
2 large onions, minced
2 large green peppers, diced
2 (6-ounce) cans tomato paste
2 bay leaves
2 tablespoons dry mustard
2 tablespoons brown sugar
2 teaspoons dried oregano
1 teaspoon garlic salt
Instructions
6 (16-ounce) cans beans (mixture of garbanzo,
baked, kidney and great Northern)
2 large onions, minced
2 large green peppers, diced
2 (6-ounce) cans tomato paste
2 bay leaves
2 tablespoons dry mustard
2 tablespoons brown sugar
2 teaspoons dried oregano
1 teaspoon garlic salt
1. Cut sausage into bite-size pieces; fry, drain off fat. Scrape sausage into a slow cooker.
2. Drain beans and add to slow cooker. Add onion, green pepper and tomato paste; stir. Add bay leaves, mustard, brown sugar, oregano and garlic salt; stir. Cook on high until mixture bubbles, then set slow cooker on low heat and cook 6 to 8 hours. If there is too much liquid, spoon it off before serving. Serves 12 to 14.
2. Drain beans and add to slow cooker. Add onion, green pepper and tomato paste; stir. Add bay leaves, mustard, brown sugar, oregano and garlic salt; stir. Cook on high until mixture bubbles, then set slow cooker on low heat and cook 6 to 8 hours. If there is too much liquid, spoon it off before serving. Serves 12 to 14.
first appeared: 6/10/2007
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