Friday June 29, 2018 about 9:00pm
I’m just getting in from a day with my sister, Laura Regina, and friend Vickie.
Tahoe, Carson City and Reno. I need sleep. They are travel buddies I went with to the Caribbean and all over the states. Now we’re talking about Alaska, Europe and more! I want to go.
4th of July coming! Here are 3 recipes you may enjoy and pictures of the adventures for two girls and a guy in Georgia and Nevada
1 cup catsup
2 tablespoons spicy mustard
1 / 2 cup Worcestershire sauce
1 / 2 cup apple cider vinegar
2 ounces fresh lemon juice
1tablespoon of sugar
1 / 2 cup water
1 diced onion
Add all ingredients to a saucepan and bring to a boil then reduce to a simmer and allow to
thicken keep an eye on the sauce don’t let it burn if you have to stirring constantly. 20 to 30 minutes
2 dozen small new potatoes, peeled or not and halved
4 hard boiled eggs
2 celery stalks, finely diced
1 medium onion, diced
2 tablespoons chopped pimiento
3 tablespoons sweet relish
3 tablespoon lite mayonnaise
1 tablespoon mustard
1 / 2 teaspoon ground pepper
potatoes once the water starts to boil potatoes should be done in 10 to 15 minutes, careful not to overcook .
Drain and allow to cool. Combine all ingredients and mix
thoroughly. Allow salad to chill before service. Serves 6 to 8
2 cans Pork & Beans #2 size, drain a little
1 can lima beans standard size (drain)
1 can kidney beans #2 size (drain)
1 lb. ground beef
1/2 lb bacon (cut into pieces)
1 cup ketchup
1/2 cup brown sugar
1/4 cup white sugar
1 onion, chopped
Brown ground beef and onion. Cook bacon, drain.
Mix all remaining ingredients together.
Bake at 350 for about an hour.
Keep warm in a crock pot!