The potluck, tailgate, block party, or family large family gathering all require one thing, food.
Have you ever noticed that the same people always put out the same effort?
You have the busy parent flying in from work, wrangling six kids and still manages to produce something fantastic. The (I fall into this) I have too much time on my hands, so let us make everything from scratch person. The person who either because they didn’t get the memo or didn’t care, sliding in with nothing in their hands. The person who on their way home from work, found out they are suppose to be bringing SOMETHING, stop by the store for either a baked treat or bread.
I have decided to use three recipes that would be great for a large get together. Some recipes are very simple and take just a few minutes to the more involved, Block Party Beans, Cornbread Salad, and a Bean and Corn Succotash.
Block Party Beans:
My Father-in-law passed this recipe to me. It came from Cook’s Country magazine and was written by Diane Unger. The best way to describe this dish is Boston Baked Beans meets Sloppy Joes.
Ingredients:
2 ½ pounds of lean ground beef
1 onion, chopped fine
4 mince garlic cloves
4 15 ounce cans of beans drained and rinsed (suggest one can of each: Kidney, Black, Pinto and Cannellini Beans)
2 28 ounce cans tomato sauce
½ cup barbecue sauce
1/3 cup packed dark brown sugar
¼ cup of cider vinegar
½ teaspoon crushed red pepper
12 ounces fresh green beans cut into ½ inch pieces
1 10 ounce package of frozen lima beans
Directions:
Adjust oven rack to lower middle position and preheat oven to 350°F
In Dutch oven brown the ground beef, drain in a colander, return to pot.
Stir in onion, cook until softened
Add garlic, stir in canned beans, tomato sauce, barbecue sauce, sugar, vinegar, red pepper flakes, ½ teaspoon of sale and1/2 teaspoon of pepper bring to a boil.
Transfer pot to oven, bake covered for 30 minutes.
Stir in green beans lima beans, continue to cook covered for an additional 30 minutes.
Season with additional salt and pepper before serving, if needed.
Cornbread Salad:
This is dish is so yummy, why? Three reasons: corn bread, ranch dressing and bacon, need I say more? I have to refer you to Southern Plate, for the original recipe of this dish. I have tried several cornbread salad recipes, and Christy’s is the best.
The recipe, below is the extra additions suggested by Christy, I have also cut the amount of bacon. I know you can never have too much bacon, so do not even start that argument. I found it a bit salty and with adding the bacon grease, you can cut the amount of bacon in half. If you add two hard-boiled eggs, you almost have a complete and perfect meal. If you like this dish, please make sure you drop Christy a note on her page, she would greatly appreciate it!
Ingredients:
1 pan cornbread
Hidden Valley Ranch dressing mix packet
1 Tablespoon bacon grease
1 cup diced onions
1 bell pepper, seeded and diced
1 cup diced tomatoes
15 ounce can whole kernel corn, drained
1/2 pound bacon, cooked until crisp and crumbled
2-3 cups mayonnaise (I used two)
Directions:
Crumble cornbread and place in large bowl.
Mix in onions, bell pepper, diced tomatoes, corn, and bacon.
In a separate bowl, blend mayo and ranch mix and bacon grease.
Add mayonnaise mixture to salad and stir until fully mixed.
Cover and refrigerate at least two hours before serving, the longer this sits the better it gets.
Bean and Corn Succotash:
The original recipe came from the Colonial Williamsburg Tavern Cookbook. I have tinkered a bit with it and changed it to our liking. My daughter begs for this dish a few times a year. Do not get put off about the hominy. Yes, grits come from hominy. The first time I was a bit put off, because I had never had hominy… grits, yes. You need the hominy, I would suggest actually using half can of yellow and half can of white. If you need to make this vegetarian, omit the bacon grease and use vegetable oil instead of butter.
Ingredients:
¼ cup unsalted butter
2 Tablespoons of bacon grease
1 small onion, finely chopped
1 small green pepper, diced
½ cup frozen green peas
1 15 ounce can of each, rinsed: hominy, corn, lima beans, black beans, kidney beans, and chickpeas (garbanzo)
Salt, black pepper and crushed red pepper to taste
Directions:
Defrost green peas at room temperature
In large pan (suggest a soup pot) melt butter and bacon grease.
Add onion cook until translucent, about five minutes.
Add hominy and green peas allowing to cook for another a five minutes.
Add the drained and rinsed canned beans, season with salt and black pepper, cover and cook over low heat until warm, about eight to ten minutes.
Add crushed red pepper to taste, (can be omitted)
