Monday, July 3, 2017

Casey's Potato Salad

6 Russet Potatoes
6 Red Potatoes
6 Hard Boiled Eggs rough chopped
3 Dill Pickles diced into bite size pieces
1/3 Cup Vinegar
1 TBS Mustard
Best Food Mayo

Cut red potatoes in half, cut russets to similar size boil until tender. Peel russets and cube all potatoes into bite size pieces. Mix Vinegar, mustard, mayo, salt and pepper and pour over potatoes and stir well. Add pickles and eggs and mix well. Chill.

Baked Beans

55 Oz Baked Beans
1 Medium Onion Chopped
1/4 C Brown Sugar
1/4 C Molasses
1 TSP Salt
1/8 TSP Pepper
1/4 C Barbecue Sauce
1 TBS Mustard
15 Oz Stewed Tomatoes

Mix everything together and bake at 275 degrees for at least 2 1/2 hours uncovered.
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