Cooking Weblog

Here is a great Pork roast, baked beans and potato salad recipe for you. wonderfully juicy pork, succulent baked beans and delicious potato salad. It makes a great lunch or dinner. Great for camping or picnics too. I hope you enjoy it as much as I do.

Ingredients: Pork

2 1/2 lbs. boneless pork roast

1 teas. salt

1/2 teas. cracked pepper

1/2 teas. garlic powder

2 1/2 teas. brown sugar

1/4 teas. ground sage

1/2 teas. rosemary, crushed

1 teas. onion powder

1/4 teas. celery seed

Method:

Add all seasonings together in a small bowl and mix well. Spread over pork roast andrub well. You want the seasoning to be incorporated into the meat thoroughly.Insert onto rotisserie spit and secure. Place in rotisserie and bake at 350 degrees for 1 1/2 hours. Let rest for 5-10 minutes. Slice thin and serve.

Note: This can be done in the oven as well by placing on a rack in a baking dish.

Refrigerate any unused portions. Good for 3-4 days. Also freezes well.

Ingredients: Baked Beans

1 lb. dry pinto beans

5 slices bacon (thick cut, small diced)

1 1/2 tbsp. salt

1 tbsp. cracked pepper

1 tbsp. crushed garlic

1 tbsp. onion powder

1/2 onion fine diced

1/4 green pepper fine diced

1 stalk celery fine diced

6 cups water

Method:

Combine all ingredients into a 5 quart stock pot. Bring to a boil and cook for 1/2 hour. Reduce heat and simmer for 4 hours covered until beans are nice and soft, stirring occasionally.

Ingredients: Sauce for beans

1 cup ketchup

1 cup water

2 tbsp. mustard

1 tbsp. apple cider vinegar

1/2 teas salt

2 teas. karo syrup or corn syrup

1 tbsp. cracked pepper

1 1/2 teas. onion powder

2 teas. crushed garlic

1 teas. oregano

1/2 teas. sugar

8 oz. barbecue sauce

Method:

Add all ingredients to a 2 quart sauce pan and bring to a slow boil. Reduce heat and simmer for 1/2 an hour, stirring occasionally. Add sauce to beans and pour into a 5 to 6 quart baking dish (clay works best). Bake at 350 degrees for 1 hour. Remove from oven and let stand for 10 minutes, serve immediately. Refrigerate any unused portions. Good for about a week. Can be frozen.

Serves about 20

Ingredients: Potato Salad

6-8 red potatoes (about 2 lbs.) 3/4in. cubes

1 cup chicken broth

water

1 stalk celery, diced

1/4 green pepper, diced

1/4 red pepper, diced

1/4 onion, diced

3/4 cup mayonnaise

1 heaping tbsp. mustard

1 heaping tbsp. pickle relish

1/8 teas. salt

1/8 teas. pepper

Method:

Add potatoes and chicken broth to a 5 quart stock pot. Add water to cover. Boil for 20 minutes, until potatoes are soft but still firm. Note: This can be tricky, if you boil them too long you will end up with mashed potato salad. Not long enough and the potatoes will be crunchy. A good way to tell when they are done is to stick a fork in a cube, the potato should stay on the fork and not slide off.

Drain the potatoes and let them cool,add to a large mixing bowl. Combine all other ingredients, folding them in. Try not to break the potatoes up to much. Refrigerate for 1 hour. Serve. Refrigerated any unused portions. Good for about a week.

Serves about 8

Here’s the finished product. Enjoy!!

Need kitchen supplies? Check out  www.onestopcook.com