Mott Hot Baked Beans

Servings: a lot

Ingredients:

  • 7 lb can Pork & Beans (to drain or not, that is the question)
  • Big white onion, halved and sliced
  • 6-7 cloves garlic
  • 1 1/2 cups dark Karo syrup
  • 8 shakes Tabasco
  • 1/4 cup Worcestershire
  • 1 tsp cayenne pepper
  • 1 lb bacon, chopped

Directions:

  1. Line pan (about 6 qt container) with half the bacon. Mix the rest of the stuff and adjust to taste. Pour in pan and place remaining bacon on top. 
  2. Bake uncovered at 325F about 3 hours until it firms up a bit.
  3. Really good if you can use an extra large iron skillet.

Notes:

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Roll Tide Rolls

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves a whole bunch of folks

Ingredients:

  • 2 sticks margarine, softened
  • 1 tsp Lea & Perrins Worcestershire sauce
  • 3 TBSP yellow mustard
  • 1 medium onion
  • 3 TBSP poppy seeds
  • 3 packages rolls
  • 3/4 lb shaved ham
  • 1/2 lb swiss cheese

Directions:

  1. Mix 1st four ingredients, then fold in poppy seeds.
  2. Slice rolls in half. Spread mix on both halves.
  3. Cover bottom halves with ham and cheese. Put tops on and cover with foil.
  4. Bake 20 minutes at 350F. Cut and serve warm.

Notes: Tailgate food. This recipe dedicated to the Alabama fans in my family.

 

Bloody Marys

Servings: 10 | Total Time: 5 minutes

Ingredients:

  • 46 oz tomato juice
  • 46 oz vegetable juice
  • 1 cup fresh lemon juice
  • 1/2 cup water
  • 2 TBSP Worcestershire sauce
  • 1 tsp celery salt
  • 1/2 tsp Tony Cachere’s
  • 15 oz vodka
  • Tabasco
  • celery sticks, pickled okra or green beans, etc.

Directions:

  1. Combine all ingredients in a glass pitcher, except for vodka.
  2. Let chill overnight.
  3. Stir in vodka before serving.
  4. Top with celery, pickled green beans or okra, and adjust hot sauce.

Notes:

Recipe Origin:

Dip for Fruit

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: A Ton of Folks

Ingredients:

  • 1 container sour cream
  • 1 cup brown sugar
  • 1 stick butter, melted
  • vanilla
  • almond flavoring (optional… I don’t like this)

Directions:

  1. Mix together and serve with fruit.

Bakery Brownies

Notes: We made this without the nuts, just because we didn’t have any. Everyone loved these brownies. Next time I’ll try them with nuts.

Servings: 24 | Total Time: About 1 hour

Ingredients:

  • 2 sticks butter, plus extra for greasing the 9×13 dish.
  • 8 oz bittersweet chocolate (I used the Ghirardelli chocolate bars you find in the baking section)
  • 5 eggs
  • 3 cups sugar
  • 1 TBSP vanilla
  • 1 tsp salt
  • 6.38 oz flour, or 1- 1/2 cups if you don’t have scales
  • 2 – 1/2 cups toasted chopped pecans or walnuts

Directions:

  1. Heat oven to 350 degrees.
  2. Grease a 9×13 inch glass baking dish.
  3. 1n a medium saucepan, melt butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.
  4. In a stand mixer using paddle attachment, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes.
  5. Turn mixer to low. Beat in melted chocolate. Add salt and flour and beat just until combined. Gently fold in nuts.
  6. Pour batter into pan. Bake in center of oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

Recipe Origin:  Printed originally in the LA Times. Recipe here.

Cream Cheese Chutney Dip

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Serves: A Ton of Folks

Ingredients:

  • 6 oz. (6 slices) bacon
  • 1 stick butter, softened
  • 8 oz. cream cheese, softened
  • 1 1⁄2 cups grated sharp cheddar cheese
  • 3⁄4 cup Major Grey’s mango chutney, or any other type of chutney
  • 2 scallions, trimmed and sliced crosswise
  • Family Size box of Wheat Thins, or other crackers

Directions:

  1. Put slices of bacon into a medium skillet and cook over medium heat, turning occasionally, until crisp on both sides, 5–8 minutes. Transfer bacon to paper towels to let drain, then crumble and set aside.
  2. Put butter, cream cheese, and cheddar cheese into a medium bowl and mix with a potato masher until well combined.  If your butter and cream cheese are not softened, nuke them separately for 10 seconds at a time until they are soft. Maybe 2-3x.
  3. Transfer cheese mixture to a serving bowl and smooth out top with back of the spoon.
  4. Spread chutney over cheese mixture and scatter crumbled bacon and scallions on top. Cover with plastic wrap and refrigerate until well chilled, 2–3 hours. Allow dip to rest at room temperature for 1 hour before serving. Serve with Wheat Thins or crackers, if you like.