BOOMER FOOD RECIPES

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BOOMER SOONER SASSY BAKED BEANS RECIPE - FOOD.COM



Boomer Sooner Sassy Baked Beans Recipe - Food.com image

This is a great baked bean recipe and is always a hit with the fans on game day! Change the recipe name to your team and get ready to share! This is an adaptation of an adaptation of an adaptation, so experiment with your local sausages, BBQ sauces...you get the idea! Please note for my recipe I use J C Potter Sage Sausage and Head Country Barbeque Sauce, both made in Oklahoma (and delicious, I might add) and they can be purchased in other states. I also use California Style Garlic Salt -it has some parsley in it. I use a RED bean pot for mine, but any team color will be fine ;--D

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 10

1 lb pork sausage
1 yellow onion, roughly chopped
1 cup brown sugar
1/3 cup red wine vinegar
1 teaspoon garlic salt
2 (15 ounce) cans butter beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can red kidney beans, drained
2 (15 ounce) cans pork and beans, undrained
1/2 cup barbecue sauce

Steps:

  • In a large skillet or Dutch oven, brown sausage until well done, some brown crispiness is good. Remove sausage and drain on a paper towel lined plate, leaving some grease and drippngs in skillet.
  • Saute onions in skillet with drippings, adding brown sugar, garlic salt and red wine vinegar. Add sausage to skillet, bring to simmer. Cover and simmer slowly about 15 minutes.
  • Meanwhile, combine all beans and barbeque sauce in a 2.5 quart bean pot (or add to Dutch oven) then add the sausage and onion mixture and stir gently to combine.
  • Bake in 350° oven for 30 minutes or so until bubbly. You can adjust your oven time depending on how moist you prefer your pot of beans. Remove from oven, stir and serve.

Nutrition Facts : Calories 492.5, FatContent 14.2, SaturatedFatContent 4.7, CholesterolContent 39.3, SodiumContent 1117.4, CarbohydrateContent 73.1, FiberContent 13.2, SugarContent 25.2, ProteinContent 20.9

BABY BOOMER CORNFLAKE COCONUT COOKIES RECIPE - FOOD.COM



Baby Boomer Cornflake Coconut Cookies Recipe - Food.com image

There are several recipes posted which are similar to this, but by the Gods of the 60's, this is the basic one so many of our bridge-playing, menthol-cigarette-smoking, cream-of-mushroom-soup-casserole-making mothers had ready for us after school. I do the same for mine (without the bridge, cigs or Campbells) and they are always devoured. The recipe doubles and triples, butter substitutes well for the shortening and I use whatever nuts are on hand - they all work.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 45 cookies, 45 serving(s)

Number Of Ingredients 12

1/2 cup shortening
1/2 cup white sugar
1/2 cup brown sugar (packed)
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white flour
1 cup coconut
1 cup corn flakes
3/4 cup walnuts, chopped

Steps:

  • Preheat oven to 375°.
  • Cream shortening and sugars.
  • Add egg and vanilla and combine.
  • In a separate bowl, sift together the dry ingredients.
  • Add the dry to the creamed mixture and stir well.
  • Add the coconut, cornflakes, walnuts and combine (hands help).
  • Drop by teaspoon on cookie sheet.
  • Press fairly flat with fork dipped often in cold water.
  • Bake 7-8 minutes.

Nutrition Facts : Calories 77.3, FatContent 4.9, SaturatedFatContent 1.8, CholesterolContent 4.7, SodiumContent 51.7, CarbohydrateContent 8, FiberContent 0.5, SugarContent 4.8, ProteinContent 0.9

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