Getting creative with cooking need not mean breaking the bank at the grocery store...here's a little recipe for that humble generic can of beans stuck at the back of the pantry...
eight slices thick cut bacon, cut to 3/" lengths and fried until cooked, but not crisp...
Leaving the fat in the pan, add
One small vidalia onion, diced
3 tablespoons of chopped garlic
saute this at lower heat until onions are transluscent...
add 16 oz can of baked beans; or, even better, the campfire variety with kidney beans added...mix well...
add 1/2 cup ketchup, or BBQ sauce
add 1/3 cup of maple syrup, (or brown sugar, in a pinch!)
(you're continuing stirring? GOOD!)
Add a half of a large pepper, cleaned, hulled, deseeded, and diced...I'll leave it to your taste if you want it green (sweet), red (sweet) or if you wish to venture into hot peppers...
Add 1 cup of finely ground applesauce...
Sprinkle with cayenne (to taste!)
A meal in itself, it is an accompaniment to just about anything...I like to cook up a batch and pour into thermoses when heading up the lake for spring trout fishing, and serving with said fresh fried trout (see Cottage Country North Exigencies in the seafood section!) as a shore lunch, with either beer or really cheap sparkling red wine, and chunks of cheddar cheese with a bit of ham garlic sausage (in the case the fish aren't biting!)
but its a good sub-in for dinner where you have a pile of dribs and drabs around, and nothing jumping out at you to build the dinner from...(if you want to know where I get to holiday, go to www.hawk-lake.com, we are lucky enough to have cottages there, that we don't have to pay the outrageous costs that the Lodge charges...but you'll get the idea of "shore lunch", where you can ground your boat, set your beercan lines, break up the native pine and birch for a fire, fillet and fry your catch...
Lifter
eight slices thick cut bacon, cut to 3/" lengths and fried until cooked, but not crisp...
Leaving the fat in the pan, add
One small vidalia onion, diced
3 tablespoons of chopped garlic
saute this at lower heat until onions are transluscent...
add 16 oz can of baked beans; or, even better, the campfire variety with kidney beans added...mix well...
add 1/2 cup ketchup, or BBQ sauce
add 1/3 cup of maple syrup, (or brown sugar, in a pinch!)
(you're continuing stirring? GOOD!)
Add a half of a large pepper, cleaned, hulled, deseeded, and diced...I'll leave it to your taste if you want it green (sweet), red (sweet) or if you wish to venture into hot peppers...
Add 1 cup of finely ground applesauce...
Sprinkle with cayenne (to taste!)
A meal in itself, it is an accompaniment to just about anything...I like to cook up a batch and pour into thermoses when heading up the lake for spring trout fishing, and serving with said fresh fried trout (see Cottage Country North Exigencies in the seafood section!) as a shore lunch, with either beer or really cheap sparkling red wine, and chunks of cheddar cheese with a bit of ham garlic sausage (in the case the fish aren't biting!)
but its a good sub-in for dinner where you have a pile of dribs and drabs around, and nothing jumping out at you to build the dinner from...(if you want to know where I get to holiday, go to www.hawk-lake.com, we are lucky enough to have cottages there, that we don't have to pay the outrageous costs that the Lodge charges...but you'll get the idea of "shore lunch", where you can ground your boat, set your beercan lines, break up the native pine and birch for a fire, fillet and fry your catch...
Lifter
I've travelled more than my share to Montreal and Toronto, but I know your winter in Ontario makes theirs seem tropical at times. Brrr....! Texas is a perfect place to winter, and not a dram of salt! (The downside is that a brand new set of snow tires dry-rotted in my storage shed after moving here from Connecticut years ago. No one here even knew what they were! Turned them into in-ground planters.)
