As for the onions & potatoes– no offense, in fact it’s intended as a compliment– looks like a yummy peasant/country lunch to me!!

Look yummy! Crust recipe is great.

You’re going to be sooo busy, but I hope you keep us “posted,” especially about the food you’re planning for the reception.

Marica

p.s. Your photos of Yosemite remind me of my first trip to the Alps with my honey. Umm… the food! the view! the future!! Also waiting for those cookie recipes. Whne you have time, of course.

–John

PEPPERED CORN CASSEROLE

Serves 12

1 large onion (white or yellow), chopped coarse
1 stick butter
1 can Ro*tel
1 16 oz can whole yellow corn, drained
1 16 oz can white corn, drained
1 16 oz can cream-style corn

Melt butter in large deep frying pan or Dutch oven and sauté onion. Add remaining ingredients and stir to mix well. Pour into casserole and refrigerate for at least 8 hours. Preheat oven to 325o. Bake uncovered for 2 hours.

TEXAS STYLE BARBECUED BAKED BEANS AND VARIATIONS

Serves 6-8

2 C dried navy or pinto beans (or a combination of both)
Water (to soak and cook beans)
8 slices bacon, diced
½ C chopped onion
2 Tbsp light corn syrup
2 Tbsp chili powder
1 small hot red chili pepper
¾ C catsup or chili sauce (preferably homemade—see recipes in Basics section)
2 Tbsp prepared mustard (preferably homemade—see recipes in Basics section)
1 tsp salt
1 generous dash Tabasco (or more, to taste)

Soak beans overnight in water to cover. Next day, fry bacon until crisp and drain drippings into baking dish or small bean pot. Add all remaining ingredients except bacon and soaking beans to fat and blend. Drain and rinse beans, and add to mixture. Crumble bacon on top and pour on fresh water just to cover beans. Cover dish and bake 2 hours, adding more hot water if needed during cooking time, and uncovering beans during last 20-30 minutes of cooking time.

VARIATIONS

Use smoky bacon rind for a more country flavor.

Replace corn syrup with an equal amount of brown sugar.

Replace the catsup or chili sauce with fresh diced tomatoes combined with a little sugar, salt, cayenne, and a pinch of ground allspice.

HOMEMADE CAJUN CHAURICE

Makes 1 lb, but easily multiplied

1 lb ground pork
½ Tbsp coarse salt or curing salt (like Morton’s Tender-Quick)
5 Tbsp onions, chopped very fine
¼ tsp cayenne pepper
1/8 tsp cinnamon
1/8 tsp ground cloves
1/3 tsp ground thyme
3 bay leaves, ground
2 garlic clove, crushed
1 Tbsp parsley, minced fine

Combine all ingredients, blending well. Stuff into hog casings. If using curing salt, refrigerate 24 hours. Use or freeze.

By “Down East” I hope you are referring to the 51st State: Down East North Carolina! Having raised my (now grown) three daughters Down East, and thoroughly loving its “cuisine,” I look forward to your future posts. (Thank the Lord Bea’s BBQ wasn’t bulldozed.)

It’s good to see someone combining & adapting her heritage (I read “about” you) with her training.