Jean’s Cuisines

Jean’s Campfire Beans  

1 lb. bacon

2 lbs. Ground beef

¼ cup dried minced onions

1 heaping tsp. Kosher salt

½ cup ketchup

1 tsp. dry mustard

1 cup brown sugar

2 cans baked beans (28 oz. cans-not drained)

1 dash of liquid smoke

¼ cup jalapenos

2 tablespoons jalapeno juice from jar 

Directions

In a slow cooker, crumble beef, add onions, salt, ketchup, dry mustard, brown sugar, beans, dash of liquid smoke, jalapenos, and jalapeno juice. Stir together. Layer the bacon in strips across the top of the bean mixture. Set slow cooker for 8 hours, stir a couple times, and prior to serving ensure all bacon is mixed into the beans-it will break down as it slow cooks and should easily separate into the mix. It’s important to layer the bacon and let it soak through the beans all day. Serve hot beside grilled steaks or chicken, or by itself with campfire fresh dutch-oven cornbread.  

BECCA’S FAMOUS FRITO SALAD

2 cans whole corn (drained)

1 red pepper (diced)

1 green bell pepper (diced)

1 small red onion (diced)

1 cup mayonnaise

1 heaping tablespoon Ranch powdered dressing mix

1 bag Chili Fritos 

Mix corn, red and green bell peppers, red onion, mayo and ranch together. Chill in the refrigerator, and mix the entire bag of Frito’s into the salad just prior to serving. Enjoy!

Brett’s Favorite Broccoli Salad

12 oz broccoli florets

1 small red onion (sliced thin)

½ cup sunflower seeds

1 cup golden raisins

1 heaping cup shredded cheddar cheese or cheese sticks

½ lb. bacon

¾ cup mayonnaise

¼ cup sourcream or plain yogurt

1 tablespoon sugar

2 tablespoons Ranch dressing dry mix 

Fry bacon until it’s crisp, and crumble into bacon bits, set aside. In a large mixing bowl combine broccoli, red onions, sunflower seeds, raisins and cheese. If using cheese sticks, chop into tiny edible squares. Gently fold together. Next, add the bacon bits and combine with other ingredients. In a separate smaller mixing bowl combine the mayo, sour cream or plain yogurt, sugar and ranch dressing dry mix together. Whisk until completely blended and pour over the broccoli salad. Lightly toss until all ingredients are coated. Serve in ½ cup servings. Enjoy!