Holiday weekend food

Memorial Day weekend is kind of the unofficial start of summer, so today I have some recipes to kick off the season.

Barbecue Baked Beans

1-lb. lean ground beef browned and drained

3-28 oz. cans of baked beans

1 envelope of onion soup mix

1 c. brown sugar (packed)

4 large cloves of garlic, minced

1/4 c. of your favorite BBQ sauce

1 Tbls. liquid smoke

1 c. catsup

1 Tbls. mustard

Marinate all of the above in large glass or ceramic bowl (I used the pan I baked it in) and cover for 24 hours in fridge.

Place in a cold oven. Bake at 350 degrees for 2 hours.

Mock Potato Salad

2 1/2 lb. head of cauliflower cooked

1 small onion chopped

4 boiled peeled and sliced eggs

1 oz. real bacon bits

1 c. salad dressing

2 Tbls. vinegar

1 Tbls. sugar or more

1/4 oz. or to taste ranch seasoning mix

In a large bowl break up cooked cauliflower into bite size pieces, add eggs, onion and bacon bits. In a small bowl mix salad dressing vinegar, sugar and seasoning mix together. Pour over cauliflower and stir to coat.

You can adapt this to your own potato salad and add pickles, mustard, radishes, etc.

Easy Ice Cream

1/2 c. milk, skim milk works too

1 Tbls. sugar

(can use 1/2 c. chocolate milk and omit sugar)

1/4 tsp. vanilla

1 pint size zip type freezer plastic bag

1 gallon size zip freezer plastic bag

Fill larger bag half full of ice. Add salt. Seal the bag, Put milk, vanilla, and sugar into smaller bag. Seal it. Place small bag inside larger bag. Seal securely. Shake until mixture is ice cream, about 5 minutes. Wipe off top of small bag. Open carefully and enjoy. This will have consistency of soft serve ice cream.