INGREDIENTS:
•
2 cups fresh pineapple,
chopped
•
2 tablespoons fresh lime
juice
•
1/2 cup cilantro
•
1/2 jalapeno pepper,
seeded and chopped
•
1/2 teaspoon crushed red
pepper flakes (or less for a milder taste)
• salt to taste
DIRECTIONS:
Place all of the ingredients except for the salt
in a blender or food processor.
Pulse until the ingredients are mixed but still
chunky.
Transfer the salsa to a bowl.
Salt to taste and then cover and refrigerate it
until ready to serve.
Makes 2 cups
Barbecue Baked Beans
INGREDIENTS:
•
4-16 ounce cans of pork
and beans drained
• 8 slices of bacon cooked well done and
crumbled
•
2 teaspoons of dry
mustard (prepared mustard may be used)
•
4 tablespoons of brown
sugar
•
1 red bell pepper
cleaned and diced
•
1 green bell pepper
cleaned and diced
•
1 large onion diced
•
1 cup of barbecue sauce
(homemade or brand of your choice)
•
1/4 teaspoon cayenne
pepper (optional)
DIRECTIONS:
In a large saucepan,
combine cans of drained pork and beans, cooked bacon,
mustard, brown sugar,
red and green bell pepper, diced onion and barbecue sauce.
Cook over medium heat
stirring occasionally making sure not to let stick for
approximately 30
minutes.
Reduce heat to low and
allow to cook for approximately 45 minutes or
until peppers and onions
are tender.
Servings depend on portion size.
Grilled Baked Potato
INGREDIENTS:
•
6 large Idaho Baking
Potatoes
•
6 tablespoons
olive oil
• lemon and pepper seasoning
•
foil
DIRECTIONS:
Wash potatoes well.
Tear foil large enough
to wrap each potato individually.
Pour 1 tablespoon of
olive oil in center of foil.
Sprinkle a generous
amount of lemon and pepper seasoning over oil.
Roll potato in oil
mixture and wrap in aluminum foil.
Grill:
(Be sure to take all safety precautions when
using an outdoor grill.)
Wrap and grill until
tender.
To serve slice potato
top across and lengthwise. Press side of potato to open.
May be served with
butter, sour cream and chives or grated cheddar cheese.
Serves 6
