Jan's Bacon Baked Beans

 JAN’S BACON-BAKED BEANS

 3-16 oz cans of beans

1 small onion, chopped

3T Maple syrup

2T Dijon mustard

2T tomato paste

1/2t ginger

3/4t garlic powder

1/4t pepper

6 slices bacon

 Position rack in the middle third of the oven.  Preheat oven to 400°.  Combine Combine all ingredients except the bacon.  Transfer to a 6-cup baking dish.  Bake on middle rack until thickened and bubbly, about 20 minutes.  Meanwhile arrange bacon in single layer on ungreased jelly-roll pan.  Bake on lower rack, turning once, until crispy, 10-212 minutes.  Drain and arrange over beans and serve.  8 servings. 

 

Jan's Au Gratin Potatoes

1-1 1/2# Red Potatoes, thinly sliced
Onion, finely chopped
8T Butter, cut into cubes
2c Shredded Sharp Cheddar Cheese
1c Shredded Parmesan Cheese
Salt & Pepper to taste
1/2c Milk

Butter a small casserole dish. Layer thinly sliced potatoes, chopped onions, butter cubes, salt, pepper, Cheddar cheese and Parmesan cheese. Repeat for a total 3-4 layers. Pour the milk over everything. Bake at 350° for at least an hour or until potatoes are tender. Serves 4

Parmesan Roasted Cauliflower

6 cups Cauliflower Florets
1 Tablespoon Olive Oil
Salt
Pepper
1/2 cup freshly grated Parmesan Cheese
1/4 cup Butter...

3 Cloves Garlic, finely minced
2/3 cup Slivered Almonds, chopped
2/3 cup Panko Crumbs
optional toppings: chopped chives, minced rosemary or thyme - use your imagination!

Preheat oven to 425°. Place cauliflower in a 15x10x1" baking pan and toss with olive oil, salt and pepper. Roast for 20 minutes. Toss and sprinkle with the Parmesan Cheese. Bake 5 minutes more. Meanwhile in a medium skillet, melt the butter. Add garlic and cook 20 seconds. Add almonds and panko crumbs and stir to coat with the butter. Cook over medium-low to medium heat until golden. Transfer cauliflower to a serving dish and top with the almond mixture. Yields 6 cups. Add additional toppings as desired and serve.

Roasted Cauliflower with Garlic, Lemon & Parmesan

5-6 cups cauliflower florets, in 1 1/2" pieces
1/4 cup extra virgin olive oil
1 tablespoon thinly sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper...
2-4 tablespoons grated parmesan
chopped chives, for garnish

Preheat oven to 450°. Place the cauliflower florets in a roasting pan or large sauté pan. Drizzle the olive oil over the cauliflower, and season with garlic, lemon juice, salt and pepper; toss to coat.

Place the pan in the oven and cook for about 20 minutes or until cauliflower has brown spots and is cooked through. Stir every 5 minutes to ensure even roasting. Remove from the oven and sprinkle with the parmesan. Garnish with chopped chives and serve immediately while still warm.  (4 Servings)

KFC Clone Cole Slaw

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar...

1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

Instructions

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

Add the cabbage, carrots, and onion, and mix well.  Cover and refrigerate for at least 2 hours before serving.  Serves 10 to 12