Winning Recipes

Winning Recipes for the 2007 4th of July "Baked Bean and Potato Salad" contest. Ingrid Lynch was the Grand Prize Winner! Here are her recipes.

BEV’S BAKED BEANS

Ingrid Lynch

• 2 28oz cans Bush’s Baked Beans
• 1/2-3/4 C ketchup
• 2 tsp yellow mustard
• 2 TBS molasses
• 1 chopped onion
• Strips of bacon on top

Bake 40-60 min. @ 350, or until bacon is cooked (You can remove the bacon after baking and fry it a bit, to get rid of the raw look)

Add brown sugar to taste (Approx. ¼ cup was used in the 2007 1st place bean entrant

‘BY-EYE’ POTATO SALAD

Ingrid Lynch

The 2007 1st place potato salad is my mother’s recipe ­ every ingredient amount is “by eye” ­ the amounts depend on how many people you plan to serve. I’ll approximate the ingredient amounts for a med-large sized bowl. I like to make it the night before, to let the ingredients absorb into the potatoes ­ and, to see if it needs a little more of this or that (spices or dressing) the next morning.

• 6 med-large, brown skinned, Idaho type of potatoes. Quarter, boil with skins on. Peel and dice when cool enough to touch
• 7 hard boiled eggs. Save 2 for garnish. Chop the rest, add to potatoes
• 5-7 sliced scallions, including most of the green tops. Into the bowl they go
• Maybe 2+ thinly sliced or chopped celery sticks. Into the bowl they go.
• Approx. ½ cup chopped parsley. Into the bowl it goes

Dressing:

• Approx. 1+ cup real Mayo (not Miracle Whip)
• Approx. 1+ cup sour cream (fat free, low fat or regular)
• Approx. ½ cup yellow mustard
• 2+ tsp paprika
• Approx. 1 TBS salt
• Approx. 2 tsp pepper
• 1-2 tsp onion salt or powder
• 1 tsp garlic salt or powder
• 1-2 tsp celery seed
• Approx. 1 tsp celery salt

Garnish with sliced boiled eggs, paprika and parsley