Did many of you plant herbs this year? You can put them in your garden, or in a planter on the kitchen window sill. I promise, if you cook using fresh herbs, you will enjoy the fresh flavors. Many dried herbs, while better than not having any, don’t have the rich flavor that you get from the fresh. If you only try one, try oregano. If you are adventurous, try Basil, it is very sensitive to the cold and heat, so keep an eye on it.
We also have strawberries coming soon. Please share your favorite strawberry recipes in. Thank you in advance. Enjoy!
We will be celebrating summer, summer holidays, graduations, family and the “we survived winter” parties. Here are a couple to take to the cook out/cook in.
8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 (28 ounce) can baked beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can lima beans, rinsed and drained
1 (15.5 ounce) can black-eyed peas, rinsed and drained
Directions: In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.
cooking spray
1 (16 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
4 cups shredded Cheddar cheese
2 (12 fluid ounce) cans evaporated milk
3 cups milk
1 (14 ounce) bag frozen chopped broccoli, thawed
salt and ground black pepper to taste
Directions: Spray the inside of slow cooker with cooking spray. Stir uncooked macaroni and vegetable oil together in the slow cooker until pasta is coated. Stir Cheddar cheese, evaporated milk, milk, broccoli, salt, and black pepper with macaroni until fully combined.
Cover the cooker and cook on Low until macaroni is tender and the sauce is bubbling, 2 1/2 to 3 hours, stirring often to reduce sticking. If using elbows, usually 2 hours is enough, if using more substantial pasta, such as penne, or rigatoni, it may take a little longer. Rich, creamy and cheesy! yumm.
Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
