Here are the complete recipes...
Barbecue Sandwiches:
(I found this recipe on cdkitchen.com)
Ingredients: 3 pounds fresh pork shoulder (well trimmed), 3 tablespoons McCormick® Grill Mates® Barbecue Seasoning, 1/2 cup ketchup, 1/2 cup cider vinegar, 1/4 cup firmly packed brown sugar, 2 teaspoons Worcestershire sauce, and 1 teaspoon McCormick® Ground Mustard.
Directions:
Place pork in slow cooker. Mix Barbecue Seasoning, ketchup, vinegar, brown sugar, Worcestershire sauce and ground mustard until blended. Pour over pork. Cover. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker. Shred pork, using 2 forks. Return pork to slow cooker, mix and heat with sauce before serving. Serve on sandwich rolls, if desired. IMPORTANT: For best results, do not remove cover during cooking.
Deviled Eggs:
(from the Betty Crocker Cookbook)
Ingredients: 6 Hard-boiled eggs, 3 tablespoons mayonnaise, salad dressing, or half-and-half, 1/2 teaspoon ground mustard, 1/8 teaspoon salt, 1/8 teaspoon pepper, and paprika is optional.
Directions:
Peel your eggs once cooled, and cut lengthwise in half. Slip out yolks into small bowl; mash with fork. Stir mayonnaise, mustard, salt, and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Top with paprika if desired. Cover and refrigerate up to 24 hours.
Old Fashioned Baked Beans:
(from the Betty Crocker Cookbook)
Ingredients: 2 cups dried navy beans (1 lb.), sorted and rinsed, 10 cups of water, 1/2 cup packed brown sugar, 1/4 cup molasses, 1 teaspoon of salt, 6 slices of bacon, crisply cooked and crumbled to make about 1/3 cup, 1 medium onion, chopped to make a 1/2 cup, and 3 cups of water.
Directions:
Heat your oven to 350 degrees Fahrenheit. In an ovenproof 4-quart Dutch oven, heat beans and 10 cups water to boiling. Boil uncovered for 2 minutes. Stir in remaining ingredients except 3 cups water. Cover and bake 4 hours, stirring occasionally. Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.
Creamy Potato Salad:
(from Betty Crocker Cookbook)
Ingredients: 6 medium round red or white potatoes (2lb), peeled, 1 1/2 cups mayonnaise or salad dressing, 1 tablespoon white or cider vinegar, 1 tablespoon yellow mustard, 1 teaspoon salt, 1/4 teaspoon pepper, 1 medium onion, chopped (1/2 cup), 4 hard-boiled eggs, chopped, and paprika if desired.
Directions:
Place potatoes in a 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
In a large plastic or glass bowl, mix mayonnaise, vinegar, mustard, salt and pepper. Add potatoes and onion and toss. Stir in eggs and sprinkle with paprika.
Cover and refrigerate at least 4 hours to blend flavors and to chill. Store covered in refrigerator
Apple Cobbler:
(I got this recipe from a friend)
Ingredients: 1/4 cup butter, 2/3 cup milk, 1 1/2 cups of Bisquick, 1 cup of sugar, and 2 cups of apple pie filling
Directions:
Preheat oven to 400 degrees. Melt butter and mix all the ingredients except for the pie filling. Pour into a 9x13 inch pan. Drop pie filling over mixture and cook for 30-40 minutes.
