Today's Menu:
Bean Goulash*
Cucumber Salad*
Cornbread*
Angelic Strawberry Dessert*
Bean Goulash
1/2 lb. ground beef
1/2 lb. bacon
1 stalk celery
1 small onion
1 (15 oz.) can kidney beans or 2 cups cooked beans
1 (15 oz.) can butter beans
1 (15 oz.) can pork and beans
1 Tbsp. vinegar
1/2 tsp. dry mustard
1/2 cup barbecue sauce or ketchup
1/2 cup sugar
1/2 cup brown sugar
Brown ground beef, bacon, celery and onion. If using canned beans, drain them. Mix the rest of the ingredients together with ground beef mixture. Bake at 350° for 30 minutes or put in the crock pot on low for 1-2 hours. Serves 8-10.
Cucumber Salad
3 medium cucumbers, peeled and diced
1/2 medium onion, diced
1 Tbsp. white vinegar
1/3 cup sugar
1/4 cup water
Mix all the ingredients in a bowl. Cover and refrigerate several hours or overnight. Serves 4.
Cornbread
2 cups baking mix
1/2 cup cornmeal
1/2 cup sugar
1/2 cup butter, melted
1 tsp. baking powder
2 eggs
1 cup milk
Preheat the oven to 350°. In a large bowl, stir all the ingredients together. Blend until smooth. Pour into a greased 8x8 inch baking pan and bake for 30 minutes. Serves 9.
This next recipe is the best summer dessert! It is great to keep 2 or 3 of them made and in the freezer for unexpected or out of town company. It's also a great dessert for a bridal shower, graduation or summer party.
Angelic Strawberry Dessert
1 1lb. angel food cake (you can use a larger one -- the filling
just won't be as thick)
1 8oz. package cream cheese, softened
1 can vanilla frosting
1 pint of fresh strawberries, sliced
Mix cream cheese and frosting, Cut cake in thirds horizontally. Spread bottom layer with half of frosting mixture and then layer with half of the strawberries. Place next the layer of cake on top of that and again spread with the other half of frosting and strawberries. Add top layer of cake. Wrap and freeze.
When you need it, set it out to thaw slightly before cutting
