Smoky and Spicy Baked Beans

This recipe is from Sandra Lee, May June 2013

Ingredients:

1 slice bacon, chopped
1 medium red onion, diced
2 cans (28 ounces each) baked beans
1 bottle (12 ounce) root beer
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup yellow mustard
3 tablespoons molasses
3 tablespoons chile-garlic sauce
Crumbled crisp-cooked bacon and sliced green onions, for garnish

Procedure:

Set up grill for direct cooking over medium heat. Set an 8-inch cast-iron skillet on grill to preheat. Add bacon and cook long enough to render fat. Remove bacon with a slotted spoon and place in a small bowl; set aside. Cook onion in bacom grease until soft. Return bacon to skillet. Stir in baked beans, root beer, Worcestershire sauce, ketchup, mustard, molasses, and chile-garlic sauce.

Cover grill. Cook 30 minutes or until beans are bubbling. Garnish with crumbled bacon and green onions.

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Lemon Curd

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

1 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cuo fresh lemon juice (about 5 medium lemons)
3 large eggs
2 tablespoons butter
1 teaspoon grated lemon rind

Procedure:

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remive from heat; add butter and lemon rind, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).

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All-Purpose Light Piecrust and Chive Piecrust

This recipe is from Cooking Light Magazine, December 2009

ALL-PURPOSE LIGHT PIECRUST

Ingredients:

5 ounces all-purpose flour (about 1 1/4 cups)

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 cup vegetable shortening

4 teaspoons unsalted butter, melted

1/4 cup boiling water

Procedure:

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt and baking powder in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.

Make a well in center of flour mixture. Combine butter and boiling water. Pour butter mixture into center of well. Gently draw flour mixture into butter mixture until moist clumps form. Press dough into a 4-inch circle. Cover, and chill 30 minutes.

Slightly overlap 2 sheets of plastic wrap. Unwrap dough; place on plastic. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough into a 13-inch circle.

CHIVE PIECRUST

Procedure:

Prepare all-purpose light piecrust, omitting sugar. Add 2 tablespoons minced fresh chives to flour mixture.