Two recipes for summer cookouts, parties and family get-togethers

By Lynda Rego
Posted 6/6/17

With graduation, Father’s Day and summer cookouts coming up, I’ve been sharing recipes with friends for dishes they like or need. I came across a couple of mainstays that I’ve made …

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Two recipes for summer cookouts, parties and family get-togethers

Posted

With graduation, Father’s Day and summer cookouts coming up, I’ve been sharing recipes with friends for dishes they like or need. I came across a couple of mainstays that I’ve made multiple times for family get-togethers, Fourth of July cookouts and potlucks.
These are both very popular and easy — always a good thing when entertaining. The coleslaw can be prepared a day or two before. And, the beans can be assembled and refrigerated until ready to bake.


Celebration Slaw
Serves 12 to 16
Slaw:
2 pounds shredded cabbage
1 green pepper
1 small onion
2 carrots
Dressing:
1 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1/2 cup corn or safflower oil
1 cup cider vinegar
Shred cabbage, green pepper, onion and carrots. Toss in a large bowl and set aside.
In a saucepan, combine dressing ingredients. Bring to a boil, then cool slightly. Pour over slaw; mixing well. Cover and refrigerate.
NOTE: This can be prepared ahead. It’s best if it stands a day. It keeps up to a week. And, I have been known to use the bagged, pre-shredded coleslaw mix.

Nevada Beans
from “American Feasts” by Sallie Y. Williams
Serves 10 to 12
5 slices thick bacon, cut in 1/2 inch pieces
1 large onion, chopped
16-ounce can baked beans
15-ounce can red kidney beans, undrained
15-ounce can butter (or navy) beans, drained
1/2 cup catsup
1/4 cup prepared mustard
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon dark molasses
Preheat oven to 350°F.
In a skillet, cook the bacon and onion over medium heat until the onion is tender, about 10 minutes. In a large bowl, combine the beans and remaining ingredients.
Pour into a gareased 2-quart casserole or Dutch oven. Bake, uncovered, for 1 hour. Serve hot.

Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.

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Mike Rego has worked at East Bay Newspapers since 2001, helping the company launch The Westport Shorelines. He soon after became a Sports Editor, spending the next 10-plus years in that role before taking over as editor of The East Providence Post in February of 2012. To contact Mike about The Post or to submit information, suggest story ideas or photo opportunities, etc. in East Providence, email mrego@eastbaymediagroup.com.