My friend, Kate, brought it to my attention that I have been posting recipes every Tuesday based on what we've eaten the night before. She also informed me that she has been trying those recipes so now I feel pressured to continue to provide her with some dinner inspiration.
The problem is that....I, um, didn't cook tonight. We had leftovers from a party we attended yesterday. So, I am pulling out one of our favorite recipes that also brings back memories of our trip a couple summer's ago to Yellowstone National Park. While at the park we did a dinner where Dylan, Newt, and I rode on horseback while Daddy and Haley rode a chuckwagon out for a campfire dinner. We thought the draw was the horses but it turned out that the food was excellent. I found this recipe when I returned home and we have it every now and then. It makes a great meal with a salad or can be a sidedish (or a great dish for covered dish suppers).
Roosevelt Western Beans
1lb. ground beef or sausage (I double the recipe and use a combo of both)
1/2 lb. bacon chopped in small pieces
1 onion diced
16oz. can pork and beans
15.5 oz. can kidney beans drained
17 oz. can lima beans drained
15 oz. can butter beans drained
16 oz. can spicy pinto beans (sometimes hard to find)
3/4 cup brown sugar
2 Tbsp. cidar vinegar
1.5 Tbsp. mustard
3/4 cup ketchup
salt and pepper to taste
Brown bacon and meat. Drain and add onion. Cook until soft. Stir in remaining ingredients. Bake at 325 deg for 45 min (+) or put into crock pot and cook all day.
I didn't cook dinner tonight but I did bake an apple pie. Apples are definitely in season. Did I ever mention that I love fall??
French Apple Pie
1 cup flour
1/4 tsp. salt
1/3 cup plus 1 Tbsp. Crisco
2-3 Tbsp cold water
Mix salt and flour. Cut in Crisco until resembles small pebbles. Add water a tbsp at a time until crust comes together. Roll out between 2 pieces floured wax paper and put into deep dish pie pan.
8 cups thinly sliced peeled tart apples
1/3 cup sugar
1/4 cup flour
1 tsp cinnamon
Mix together and put into prepared crust. Top with crumb topping:
1 cup flour
1/2 cup packed brown sugar
1/2 cup firm stick butter
Cut butter into flour and sugar. Bake 50 minutes being sure to cover top with foil for last 15 minutes to prevent excess browning.