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Grandma's Kitchen

June 13, 2013 | 0 comments

I have tried to feature some outdoor cooking recipes this week, and will continue to do so over the summer. When it finally comes, I think we are in for a long and hot summer. Congratulations to all the high school and college graduates.


3 teaspoons Canola Oil

2 cans Pinto Beans - Rinsed And Drained

2 Medium Onions - Chopped

1 Medium Onion - Sliced

2 Large Green Peppers - Diced

4 Cloves Garlic - Minced

3 tablespoons Prepared Mustard

2 tablespoons Chili Powder

1-1/2 teaspoons Salt - Or To Taste

8 ounce Tomato Sauce

1/4 cup Chili Sauce

1/2 cup Cider Vinegar

1/4 cup Brown Sugar

1/2 teaspoon Hot Sauce - Or To Taste

2 cups Vegetable Broth

Preheat oven to 350°F.

Heat 2 teaspoons of oil in a skillet.

Sautè chopped onion, garlic and green peppers until onions are lightly browned - about 10 minutes. Add all the other ingredients.

Lightly oil roasting pan using remaining teaspoon of oil. Add mixture. Top with sliced onions.

Bake one hour uncovered. The beans should look nice and brown.

Serves 4-8.


1 cup low-fat cottage cheese

1/2 cup plain, low-fat yogurt

1/2 teaspoon dill weed

1 clove garlic, minced

2 green onions, chipped

1 tablespoon fresh parsley, chopped

Place cottage cheese in blender and process until smooth. Add remaining ingredients, and process until mixed well. Place mixture in bowl.

Cover, and chill for at least one hour or till ready to serve.

Makes 1-1/2 cups.


1-1/2 pounds ground beef

1 teaspoon salt

1/2 cup chili sauce

1 tablespoon lemon juice

1/2 cup onion; chopped

1/3 cup catsup

2 tablespoons brown sugar

Mix the meat, onion, and salt together. Shape the mixture into six patties, each about 3/4-inch thick.

Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat.

Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally.

Serve with the sauce spooned over the patties.

Will serve 3-6.


1/2 cup Chili sauce

2 tablespoons Vegetable oil

2 tablespoons Orange juice

1 tablespoon Brown sugar

1 dash Tabasco sauce

Combine all ingredients in a small bowl. Mix well. Use as a marinade or brush over seafood, chicken or pork last 10 minutes of grilling.


1 package frozen spinach, thawed and chopped

1 cup sour cream

1 cup mayonnaise (Not salad dressing)

1 package Knorr vegetable soup mix

1 onion - diced

1 can water chestnuts - drained and chopped

Mix all ingredients, serve with bread cubes.

Linda's Note: Our Cheryl makes this for all occasions. She likes to buy a round loaf of bread, and hollow it out, and put the dip in there. Then she chops the rest of the bread into cubes and puts around the loaf. She also had plenty of extra bread on hand, as everyone loves this dip.


1 pound bacon - cut 1/2 inch slices

1 cup mayonnaise

1 cup sour cream

1 ripe tomato (preferably home grown)

diced bread

Fry the bacon until crisp. Drain well on paper towels. Combine with tomato and mayonnaise in serving bowl.

Serve on toast points.:///:///:///:///:///:///:///:///:///:///

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