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STRAWBERRY SHORTCAKE

Serves: 8

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients

Strawberries:

  • 4 c strawberries, sliced
  • 1/3 c sugar

Glaze:

  • 1/2 c sugar
  • 2 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • 1 1/2 oz strawberry gelatin (1/2 of a 3 ounce package)

Shortcakes:

  • 2 c all-purpose flour
  • 1 c lemon-lime soda pop (such as sprite or 7up)
  • 1 Tbsp baking powder
  • 3 Tbsp sugar
  • 1/2 tsp salt
  • 1 stick butter
  • 3/4 c half and half

Topping:

  • whipped cream or whipped topping (optional)

Directions

  1. Place sliced strawberries in a bowl and sprinkle with suger. Cover and place in the refrigerater until needed.
  2. For Glaze: In a medium saucepan, whisk together sugar, cornstarch and lemon-lime soda pop. Over medium high heat, bring to a boil. Boil 1 minute or until slightly thickened. Remove from heat and add lemon juice and strawberry gelatin. Set aside to cool.
  3. For Shortcake: Preheat oven to 425 degrees and set rack to middle position. Cut butter into pieces. Mix the flour, baking powder, salt and sugar. Using either a pastry cutter or food processor cut butter into flour mixture until it resembles course meal. With a fork, stir in the half and half, just until the dough is moist. Let stand for 1 minute. Lightly flour a workstation and turn the dough onto it. Fold the dough over on itself 2-3 times, until it is holding together and less sticky. Gently pat the dough into a 6” X 12” rectangle. Using a pizza cutter, cut the dough into 8 pieces. Transfer to a buttered foil-lined baking sheet. Optional step is to brush tops with milk and sprinkle with sugar. Bake 10-12 minutes until golden brown.
  4. Assembly: Split each biscuit horizontally with a serrated knife. Spoon strawberries onto both halves. Spoon glaze over berries. Place dollop of whipped topping on top of glaze. Serve.
  5. Tips: All items can be stored in fridge separately until ready to serve. To spoon the glaze on top of berries after it has been refrigerated, just microwave for a minute or two to make it come back to a more liquid state.  You can use fresh or frozen berries.

BAKED BEANS

Serves: 8-10

Prep time: 20 minutes

Cook time: 1 hour, 45 minutes

Ingredients:

  • 2 (28 oz) can Bush’s original baked beans
  • 1 large finely chopped sweet onion
  • 1 large finely chopped green bell pepper
  • 1 1/2 lb ground chuck
  • 1/3 c ketchup (try hot ketchup for a kick)
  • 2 Tbsp yellow mustard
  • 4 Tbsp light brown sugar
  • 3 Tbsp Texas Pete Sauce (or any hot sauce such as Tabasco)
  • 6 slice hardwood smoked bacon
  • 1 pkg Taco Bell taco seasoning

Directions

  1. Preheat oven to 375 degrees. Brown the ground chuck. Add Taco seasoning while browning beef. DO NOT add water. Drain beef and set aside.
  2. Combine beans, onions, peppers, ketchup, mustard, brown sugar & Texas Pete in a 16” X 10” casserole dish.
  3. Add seasoned beef to the bean casserole.
  4. Place bacon on top of beans. Cover dish with aluminum foil, leaving a corner folded back for venting. Bake for approx. 1 hour. Remove foil and continue baking approx. 30 minutes or until bacon is brown and excess liquid has been cooked out.

BROCCOLI SLAW SALAD

Serves: 6-12

Prep time: 15 minutes

Ingredients

  • 1-2 lb broccoli, peeled & chopped small
  • 1/2 red onion, finely chopped
  • 2-4 carrots, grated
  • 1/4-1/3 c bacon bits
  • 1 apple, peeled & chopped small
  • To Taste: craisins, raisins, or chopped dates
  • To Taste: walnuts, chopped
  • To Taste: marzetti slaw dressing

Directions

  1. Mix well, cover, chill for a bit.
  2. Stir before serving.
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