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RECIPE # 5030 - RAINBOW SLAW & HEARTY BAKED BEANS - Wed., JULY 3, 2013

RECIPE # 5030 - RAINBOW SLAW & HEARTY BAKED BEANS - Wed., JULY 3, 2013

CREATED Jul 3, 2013

ANN COX EASTES / KROGER

 

RAINBOW SLAW

 

1 (16-oz) pkg tri-colored slaw mixture (cabbage, carrots, red cabbage) 

1/2 c thinly sliced radishes 

1/2 c chopped mild pepperocini pepper rings

3/4 c chopped green onions 

3/4 c coarsely chopped cilantro leaves 

2 T lime juice 

2 T canola oil 

1/4-1/2 t kosher or sea salt 

1/4-1/2 t coarse black pepper

Combine slaw mixture, pepperocini peppers, onions and cilantro in a large bowl.  Whisk together lime juice, oil, salt and pepper in a small bowl..  Pour over slaw mixture and toss to coat just before serving.  Yield:   4-6 servings.

 

HEARTY BAKED BEANS

 

1 to 1 1/2 lbs lean ground beef

1 c finely chopped onion 

1 c chopped bell pepper 

2 (28-oz) cans baked beans 

1/2 c ketchup                                                                                                                                  

1/2 c barbecue sauce 

1/2 c brown sugar 

2 T prepared mustard 

1 T Worcestershire sauce

Cook ground beef, onion and bell pepper in a large skillet, stirring until beef is browned and vegetables are tender; drain any grease and return mixture to a large saucepan or skillet.  Add remaining ingredients and cook over low heat for half an hour or until thoroughly heated.  Also may bake bean mixture for 30 minutes at 350F in a baking dish, coated with vegetable spray.

Yield:  8 servings.