Every year on the 4th of July, our cousins host a barbecue that I look forward to more than almost any other holiday. It started out as a close family gathering, but over the years it’s grown to include a wide circle of family and friends. It’s always fun to see who shows up, and every year there’s always someone I didn’t expect to see or I haven’t seen in a long time.
No one has ever been asked to bring anything, but everyone shows up with something: an appetizer, a side dish, or a delicious dessert. I’m a horrible judge of a crowd, but I’d guess there are usually around 50 people or more by the time it’s all said and done. That’s a lot of mighty good jump-up-and-slap-somebody good food.
I don’t know if you’re planning on going to a similar get-together this weekend, but if you are and are looking for a couple of easy things to take, I have two recipes to share with you.
The first one is my mother’s potato salad. SHUT YOUR MOUTH! (It is so good I had to get that over with right off the bat.) I can’t be anywhere near Mama’s house when she’s making this or it will never make it to its destination.
MARY ANN’S POTATO SALAD
- 4-5 baking potatoes
- 2-3 hard-boiled eggs, chopped
- sweet pickle, chopped
- red onion to taste, chopped
- Hellman’s mayonnaise to desired consistency
- celery seed
- Scrub potatoes, put into pot, cover with water. Boil 30 or more minutes. When you can stick a fork into them and they are soft in the middle, they are done. Put them onto paper towels and allow them to start to cool. Pull off skins and cut out eyes. Cut into hunks and let them finish cooling.
- When completely cool, chop potatoes and put into large bowl. Salt well. Add pickle, eggs, onion, and a pinch or two of celery seed. Mix with Hellman’s until moist. Chill. Taste after several hours and add salt as needed. Turn into desired dish and sprinkle with paprika before serving.
The next recipe is for my mother-in-law’s Baked Beans. This recipe is easy and these are the best baked beans I’ve ever tasted in my life.
NO NAME BAKED BEANS (If I told you my mother-in-law’s name, you’d never believe it and I couldn’t explain it.)
- 2 cans baked beans (each: 1 lb., 15 oz.)
- 2 TBSP bacon grease
- 1 large onion, chopped
- 1 large bell pepper
- 2 tsp. Worcestershire sauce
- 1 cup ketchup
- 1 cup brown sugar
Mix all the ingredients together and bake, covered, at 325 degrees for 3 hours. Uncover about halfway through. Serves 8-10.
Whatever your plans are for Saturday, please be safe. And please hang your American flag, remembering those who gave us the privilege to do so.
Tater Tales 