Kat’s Recipe Box

Earlier this summer our family went on vacation to Pigeon Forge TN…and let me say, I just loved it…who knew Dollywood would be so great! Anyway, on our way we had the opportunity to visit with family in Charlottesville, VA. My aunt, uncle and cousins and their families live there and both of my cousins recently moved into new homes that we were all eager to see. My aunt and uncle have lived in a wonderful community in Charlottesville called Ednam Forest…wonderful homes. My youngest Cousin Kristin and her family just purchased a home in Ednam Forest a mere..hmmm…are they called blocks, from her parents. She made mention that having lived there as a child she never thought she would be back. My cousin Colleen moved into a wonderful old farm house in Crozet VA that sits on a golf course called Old Trail…if you are ever in the neighborhood, check it out. They also have a wonderful housing development with the same name…if you need to move to the area they are worth the look.

Anyway, as VA is a bit of a distance we don’t always find the time to get together and with young kids it is a bit harder but we did find the time and had a wonderful visit and some fabulous food….my Aunt Kaky made these wonderful beans as part of our dinner and I have been thinking about them ever since!! I am so glad she finally got the recipe to me. I hope you enjoy them and I think they are going to be made quite frequently in our home.

Aunt Kaky doubled the recipe and made them in a pot on the stove…they were wonderful.

4 slices bacon
1 chopped onion
1 1 lb. can Campbell’s baked beans
1 1 lb. can kidney beans, drained
1 1 lb. can lima beans, drained
1/4 lb. sharp cheese, cubed
1/2 C. brown sugar
1/3 C. catsup
2 t. Worcestershire sauce
Parmesan Cheese

Fry bacon until crisp. Saute onion in the drippings.
Combine in large casserole the beans, sharp cheese,
brown sugar and seasonings. Stir in onion
and crumbled bacon. Sprinkle with Parmesan cheese.

Bake at 350 degrees until hot and bubbly. Serves 6.

This recipe came to me thru my friend Rose who I work with. She brought this concoction into work one day and asked me if I wanted to try it. Now generally I would not even attempt to try this but having decided to broaden my horizons I was brave and gave it a taste…you never know what will happen when you try something new! I loved it and have made it twice since. It is very simple and a very inexpensive dinner. If you need something heartier you can make a ham slice and use this as a side.

1 head of cabbage, chopped into large bite size pieces
2 cloves of garlic chopped
1 stick of butter
1 bag of wide egg noodles

Melt 4tbsp. of butter in a large saucepan and add cabbage and garlic sauté until cabbage is tender, about 35 minutes stirring frequently to coat the cabbage in the butter.

Halfway thru the sauté, cook the noodles. Once noodles are cooked, add to sauté pan and toss to coat adding the final 4 tbsp of butter and serve.

My husband and I are big blue cheese fans so when I came across this recipe I had to give it a try. This recipe can be doubled for a large party.

2 bags of pre packaged cole slaw mix
1 bag of shredded red cabbage
1 cup of mayo
2 tablespoons of Dijon mustard
1 tablespoon of whole grain mustard
½ teaspoon of celery seed
¼ teaspoon salt
¼ teaspoon ground pepper
3 oz. of crumbled Roquefort blue cheese
½ cup chopped fresh parsley

Wisk together the mayo, mustard, celery seed, salt and pepper and then pour over the slaw mixture. Add in the blue cheese and parsley and mix well. Serve at room temperature.

If you would like to make this a head of time, just add the dressing before serving.