Hometown Get-Togethers - Candace Floyd [29]
With sharp Cheddar and Tabasco to give it extra punch, Sheryl Crumpton’s Baked Macaroni and Cheese never fails to please. Crumpton, of Lindale, Texas, says the casserole gets rave reviews with its creamy flavor and crunch on top. The one down side to the dish? Crumpton says once you get a taste of it, “Be prepared to overeat!”
For Anthony Massaro of Monroeville, Pennsylvania, honoring his southern Italian heritage comes naturally when he prepares Spaghetti Mezzogirono. The pasta is a classic from his mother and was a staple on the family’s holiday table. Massaro says the simple peasant pasta goes well with hearty, crusty bread.
Pamela Shank of Parkersburg, West Virginia, also looks to her mother for inspiration for her Old-Fashioned Scalloped Potatoes. Shank says her mother made everything from scratch but never used a recipe or wrote down her own. Working from memory and experiments, Shank came up with her own rich, delicious version of the potato classic.
In Columbia City, Oregon, the heat can range from mild to hot in Kathy Keudell’s popular Dish of Fire, with rice, cheese, chiles, and Tabasco. Keudell, who has perfected the dish over a quarter century, says she never brings home any leftovers and often shares the recipe.
Homesteaders’ Four-Bean Casserole
Betty Cochran, West Danville, Vermont
Serves 10 to 12
“I’ve made this recipe for many years for community gatherings, church suppers, and family get-togethers. Everyone loves it!”
8 bacon slices
3 to 4 medium onions, cut into rings and separated
½ to ¾ cup maple syrup or packed dark brown sugar
1½ teaspoons garlic powder
1 teaspoon dry mustard
¼ cup cider vinegar
One 15-ounce can dark red kidney beans, drained
One 15-ounce can lima beans, drained
One 16-ounce can butter beans, drained
One 16-ounce can baked beans, undrained
1. Cook the bacon in a large skillet over medium-high heat until crisp. Remove the bacon and drain on paper towels; crumble and set aside. Add the onions, syrup, garlic powder, and dry mustard to the pan drippings. Reduce the heat to medium and add the vinegar slowly, taking care because hot steam will rise. Cover and cook for 20 minutes.
2. Preheat the oven to 350°F. Grease a 3-quart casserole or 13 × 9-inch baking dish. Add the beans to the pan. Stir in the onion mixture and the crumbled bacon; mix well.
3. Cover and bake for 45 minutes. Remove from the oven, uncover, and let stand for 20 to 25 minutes before serving.
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TIPS FROM OUR TEST KITCHEN: The onion mixture will harden when added to the beans, but will break down during the baking process.
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Bell Peppers with Peanuts and Water Chestnuts
Tammi Kaiser, Glenview, Illinois
Serves 4 to 6
“This is a quick and easy side dish to take anywhere. It is very easy to heat up as well.”
3 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
3 tablespoons peanut oil
1 medium yellow bell pepper, cut into ¼-inch slices
1 medium green bell pepper, cut into ¼-inch slices
1 medium red bell pepper, cut into ¼-inch slices
One 8-ounce can sliced water chestnuts, drained
½ cup unsalted peanuts
2 garlic cloves, minced
1. Combine the soy sauce and hoisin sauce in a small bowl. Heat the peanut oil in a large skillet or wok over high heat. Add the bell peppers and cook until just tender, about 4 minutes, stirring constantly. Use two utensils for easy stirring.
2. Add the water chestnuts, peanuts, and garlic. Cook for 1 minute, stirring constantly. Serve immediately for peak flavors and texture.
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TIPS FROM OUR TEST KITCHEN: Hoisin sauce is sold in the international foods section of major supermarkets.
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Broccoli Elegant
Linda Shires, Caldwell, West Virginia
Serves 6 to 8
“A friend shared this recipe with me over twenty years ago. It is a favorite of my family. We use it often during the Thanksgiving holiday, Christmas season, and for family picnics and reunions.”
6 tablespoons butter or margarine
One 6-ounce package chicken-flavored stuffing mix
Two 10-ounce packages frozen broccoli spears, thawed