SAN DIEGO (KGTV) - It's almost time to warm up the grill for all those Fourth of July barbecues.
Sweet and Sour Baked Beans
1 pound bacon (cooked, drained and crumbled)
2 med. onions sliced and ringed
3/4 cup brown sugar
1 tsp dry mustard
1/2 tsp garlic salt or powder
1 tsp salt
1/2 cup cider vinegar
1 - 16 oz. can baby Lima beans (drained)
2 - 16 oz. cans butter beans
1 - 16 oz. can red kidney beans (drained)
1 - 32 oz. can pork and beans (drain a little juice)
1 - 16 oz. can garbanzo beans
Place onions in skillet of bacon drippings, sauté until translucent. Add brown sugar, mustard, garlic salt or powder, salt and cider vinegar. Cook slowly for 20 minutes. Combine the onion mixture with beans and bacon. Bake 3 - 4 hours at 250 degrees or cook in crock pot for approximately the same length of time on high. Serve and enjoy. Tastes great reheated the next day.
Grandma's Cherry Cheesecake
1 pkg. Jello no-bake cheesecake
1 8 oz. pkg. Philadelphia cream cheese, softened
1 pint heavy whipping cream, whipped
1 21 oz. can pie-filling cherries
1 tbs sugar
1 tsp vanilla
1 9x13 baking dish
Make graham cracker crust according to directions. Put into bottom of baking dish. In a large bowl, make cheesecake filling according to package directions. In a small bowl, beat cream cheese until whipped soft. In a separate bowl, beat whipping cream until soft peaks form, add sugar and vanilla. Add cream cheese and whipping cream to cheesecake mixture. Whip together with wooden spoon until combined. Pour mixture on top of cooled graham cracker crust. Top with canned cherries or fruit of choice. Refrigerate at least four hours before serving.
Easy Fruit Salad
2 cans of any type of fruit
1 can mandarin oranges
1 can diced pineapple
1/2 large package of mini marshmallows
1 small container of sour cream
1 cup sliced fresh strawberries
1 or 2 bananas, sliced
1/3 cup chopped walnuts or pecans
Drain and discard liquid from canned fruit. Combine all ingredients. Chill at least two hours.
Party Fruit Punch
1/2 gallon lime sherbet
1 quart unsweetened pineapple juice
1 quart orange juice
1 quart apple juice
2 quarts ginger ale
Chill liquids. Pour into punch bowl, top with scoops of sherbet. Serves 50 people.