Every time I view the week from the prior weekend I think: ‘Oh, it’s going to be a quiet week.’ Then before I know it I’m getting home at 7pm and the plate is full again. So, it just must be my nature. I do say ‘No’ more often, but I’m still a ‘doer’, and I definitely stay busy. Most weekends you will find me at home unless we are on a roadtrip, I totally enjoy being at home. This weekend I made my fresh peach pie and the neighbors came over for a few rounds of the game, ‘Sequence’. Made for a great weekend. Then Sunday morning we made our way to the Catholic Church, in Kimberling City for breakfast. The men cook breakfast the first Sunday of each month. One of my board members, Gary, is the chef, in charge.
Last weekend we were in Kansas City for a little over a day and came home to find our garage refrigerator had croaked. What a mess to throw away, not to mention the greenbacks I saw passing before my eyes. You have no idea how much you depend upon a 2nd refrigerator until you go to the grocery store and realize you can’t buy the 2nd gallon of milk, or some of the produce that’s on sale, because you don’t have a place to put it! The new refrigerator/freezer is ordered and it’s one that’s made for the garage with high and low temperatures. We have a travel fridge, but it keeps freezing everything! We will limp by until the 10th of August.
In the summer months or any time of the year a pan of baked beans or a bowl of coleslaw is a quick fix for a carry-in dinner. Usually I don’t use recipes for these types of dishes, but many novices need some type of outline. These two recipes will be just the ticket for beginners. With the cost of living these days I like to add a nice portion of meat to the beans for additional protein. Then you truly have a meal within itself. Some coleslaws can be the same way especially those that are vinegar based. I’m thinking particularly of the oriental cabbage salad which I adore with chicken added to the recipe.
Our son, Phillip, has been at the Ozark Empire Fair representing Missouri Technical Institute, for the past five days and now he’s headed home for 2 days of rest and then he returns to the fair.
I’ve prepped lots of things in the refrigerator including a watermelon and the tacos are ready for dinner tomorrow night.
This week one of our office staff volunteers is having surgery so I’ve prepared a meal for the family. Another business associate in our office one day a week broke her ankle so I made the same meal for her family. Yep, been doing a bit of cooking. My family actually likes it because it means I’m cooking a bunch for them too! I asked my friends if they wanted flowers or food and they all chose a meal! It’s nothing fancy friends it’s tacos and brownies.
The new rule at our house is whatever you get out of the refrigerator you must put back in the EXACT same place, or it just won’t fit. Living a hard life, aren’t we! The temperatures have dropped and for that we are most grateful, the vegetables and fruits of summer have been delicious, again we are thankful. Have an outstanding week. Simply yours, The Covered Dish.
www.thecovereddish.com
Southwest Baked Beans
1 (28 ounce) Bush Maple Cured Beans, lightly drained
1 large onion, chopped
1/2 cup brown sugar
2 teaspoons dry mustard
1 cup diced sweet peppers
1/2 cup Hickory BBQ Sauce
1 cup of barbecued meat i.e.: pulled pork, burnt ends, rib meat
2 (15 ounce) cans Ranch Style Beans, lightly drained
Combine all ingredients in a sprayed 9 x 13 baking dish and bake for at least 1 1/2 hours at 350 degrees. Recipe should bake down and not be too runny. Remember to allow beans to set and firm up a bit before taking to the table.
Optional: Green chilies, jalapenos, prepared mustard and different types of meat.
P.S. Sometimes it’s the right mixture of beans that makes the dish!
Hawaiian Cole Slaw
2 bags (14 ounce each) classic shredded cabbage
OR 2 pounds freshly chopped
2 red gala apples, skins on, diced
1 large can pineapple tidbits, juice drained & reserved
12 small green onions, finely minced
1 1/2 cups cashew halves or macadamia nut slices
3-4 stalks celery, diced, optional
Dressing
1/2 cup canola or vegetable oil
1 cup sugar
1/2 cup white vinegar
1/2 cup pineapple juice
1 teaspoon dry mustard
1 teaspoon ground celery seed
1 teaspoon seasoning salt
Mix all the dressing ingredients together in a saucepan and bring to a gentle boil. Remove from the burner and allow to cool. Rinse the chopped apple in the pineapple or lemon juice to slow the browning process. Mix all the salad ingredients together and when the dressing is cool pour over the salad and toss. This makes a refreshing summer coleslaw. You could use sunflower seeds instead of nuts. One week I made this coleslaw and forgot about the leftovers until about five days later. Surprise, nothing had browned and it was still edible!
