“I’m proud to be an American, where at least I know I’m free, and I won’t forget the men who died, who gave that right to me and I’ll gladly stand up next to him to defend her still today, ’cause there ain’t no doubt I love this land, God bless the USA.” Song by Lee Greenwood.
I still cry every time I hear this song. Memorial Day is a day for us to say thank you to those who are serving and to those who have served our country’s military in the past. It is a day to embrace the families who have lost precious moments with their loved ones because they were busy defending our county. Terry and I want to thank all of these American heroes from the bottom of our hearts. We hope that you will enjoy these recipes as much as we do. America is an amazing country and we are so blessed to live here. Please take the time to celebrate this holiday with your loved ones and make sure to go out of your way to show appreciation to those who have served.
Quick Southern-Style Baked Beans Ingredients
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, seeded and cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 tsp. dry mustard
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep skillet until bacon has partially cooked and has released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to dripping in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients and bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by-9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about two hours. Let stand to thicken slightly then serve. Serves up to 18
Recipe courtesy of Pam Anderson
Easy Slow Cooker Pulled Pork Ingredients
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 Tb packed packed dark brown sugar
1 Tb chili powder
1 Tb kosher salt, plu more as needed
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 (4-1/2 to %-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups BBQ sauce (optional)
Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add BBQ sauce, if using, and mix to combine. If you’re not using BBQ sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed. Serves 6
Recipe courtesy of Christine Gallary
Sweet Restaurant Slaw Ingredients
1 (16 ounce) bag coleslaw mix
2 Tb diced onion
2/3 cup Miracle Whip
3 Tb vegetable oil
1/2 cup white sugar
1 Tb white vinegar
1/4 tsp salt
1/2 tsp poppy seeds
Combine the coleslaw mix and onion in a large bowl
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over the coleslaw mix and toss to coat. Chill at least 2 hours before serving. Serves 8.
Recipe courtesy of all recipes.com
To assemble the BBQ in a jar place the beans in first, next the pulled pork and finally the cool coleslaw on the top. Pass the plastic forks and dig in. A unique and fun way to enjoy your festive Memorial Day meal.