Larson Recipes
Sides
Beans Beans New Orleans
Ingredients
- 1 can of pork and beans
- 2 strips of bacon
- 1 small yellow onion
- 2 tablespoons yellow mustard
- 2 tablespoons ketchup
- ½ cup brown sugar
- 2 ounces bourbon
- 1 tablespoon molasses
- 1 teaspoon basil leaves
Directions
Drain the can of pork and beans. On the stove fry two stips of bacon, onion. Next put in yellow mustard, ketchup, brown sugar about 1 half cup. Secret ingredients bourbon, molasses and basil leaves. Marry the sauce to boiling. Then put in the can of beans. Heat to warm.
Corn Relish
Ingredients
- 6 cups cooked whole-kernal corn (9-12 ears)
- 1½ cup diced red pepper
- 1 cup diced green pepper
- 1 cup chopped onion
- 2½ cups 5% white vinegar
- 1½ cup sugar
- 2 teaspoons celery seed
- 2 teaspoons mustard seed
- 2 teaspoons salt
- ½ teaspoon red pepper
- ¼ cup water
- 2 tablespoons cornstarch
Directions
Mixed chopped vegetables. Set aside.
Mix remaining ingredients except water and cornstarch. Bring to a boil on medium heat. Add vegetables; return to boil. Simmer uncovered for 15 minutes. Spoon off any foam.
Mix water and cornstarch; stir into corn mixture. Cook 3 to 5 minutes on medium heat until mixture starts to thicken.
Ladle into 4 hot, sterilized pint jars. Cover with metal lids and screw on bands. Refrigerate up to 3 months.
Notes
Tip: Cook ears of corn in boiling water for 3 minutes. Cool in cold water. Cut kernals from cobs.
One day Ron brought home at least two dozen ears of corn because the Harrington salesperson wanted to empty their pickup and go home. We needed to do something and found this recipe.
It is great for holidays and on salads. Megan's brother Patrick Curtis especially enjoys it at Thanksgiving.
Cranberry Sauce
Ingredients
- 1 bag cranberries, frozen works well
- 1 whole orange, sliced into wedges
- 1 cup sugar (or less)
Directions
Grind cranberries and orange wedges (with peels) in a meat grinder. Add sugar to taste. Let sit overnight in the fridge for best flavor.
Notes
Rachel made Vince grind up the cranberries, and orange by hand.
Easy Potatoes
Ingredients
- 2 pound package frozen hash browns
- 1 can cream of celery soup
- 1 can cheddar cheese soup
- ½ cup grated onion
- 1 cup milk
- Salt and pepper
Directions
Combine, bake 1 hour 350 degrees in 9” x 13” pan
Emily's Coleslaw
Ingredients
- 1 head cabbage
- 3 green onions
- ¼ cup sugar
- ¾ cup vinegar
- 1½ teaspoon celery seed
- ¾ teaspoon salt
- ¼ cup oil
- Red pepper
Directions
In sauce pan, mix sugar, vinegar, celery seed, and salt. Bring to boil and cook until sugar dissolves. Add oil and bring to boil. Pour over vegetables, toss, and chill.
Notes
You can use a bag of coleslaw mix instead of a cabbage. Emily likes to add red pepper slices.
Harvard Beets
Ingredients
- 16 oz can beets
- 1 tablespoon cornstarch
- 2 tablespoons + 2 teaspoons sugar
- ½ teaspoon salt
- ⅔ cup beet juice + water
- 3 tablespoons apple cider vinegar
Directions
Mix everything except beets together in a saucepan. Add beets and bring to a boil. Let cool 1 minute to thicken.
Party Potatoes
Ingredients
- 32 oz. bag frozen hashbrowns
- 1 can cream soup
- 2 sticks melted butter (use less butter)
- 8 oz sour cream
- 2 C. shredded cheddar cheese
- ¼ C. chopped onion
- 2 C. crushed cornflakes
Directions
Melt 1 stick butter, add onions. In bowl, mix butter and onions with soup, sour cream, and cheese. Spread frozen hashbrowns in 9 x 13” pan. Spread mixture on top of hashbrowns. Combine 1 stick melted butter with cornflakes. Pour butter and cornflakes over hashbrowns. Bake at 350 for approximately 45 minutes.
Notes
Recipe from Linda Earnest
Riced Potatoes
Ingredients
- Russet Potatoes
Directions
Peel. Boils until tender. Rice 'em.
Notes
This was a tradition for holiday meals in the Brower family.
Scalloped Corn
Ingredients
- 2 eggs beaten
- Mix one can of creamed corn with ½ can regular style corn
- One can of crushed saltine crackers
- ½ can milk
Directions
Use the can of creamed corn to measure all the ingredients. Mix together in casserole dish. Bake at 350 degrees for 45 minutes
Notes
Use a single can to measure the crackers, milk, and beat the eggs -- makes this the most efficient use of the kitchen, with very little dish cleaning.
Spiced Brown Rice Salad
Ingredients
- 1½ cups water
- 1 teaspoon salt
- 1 teaspoon salad oil
- ¾ cup brown rice
- ¼ cup raisins
- ½ cup frozen peas
- 3 tablespoons white wine vinegar
- ½ teaspoon sugar
- ¼ teaspoon ground cardamom
- ¼ teaspoon whole cloves
- ¼ cup salad oil
- 1-inch cinnamon stick
- ½ cup diced cucumber
- ⅓ cup coarsely chopped dry-roasted cashews
- 3 green onions, thinly sliced
- 3 tablespoons mayonnaise
- 3 tablespoons plain yogurt
- Red leaf lettuce
Directions
In a medium saucepan, bring water to boil with the salt and oil. Mix in rice and raisins. Cover, reduce heat, and simmer for 40 to 45 minutes, until rice is just tender. Mix in peas and let cool to room temperature.
In a large bowl mix vinegar, sugar, cardamom, and cloves. Using a whisk or fork, gradually beat in the ¼ cup salad oil until well combined. Lightly mix in cooled rice, cinnamon stick, cucumber, cashews, and green onions. Cover and refrigerate for about 2 hours to blend flavors.
Mix mayonnaise and yogurt until smooth. Fold into rice mixture. Serve in lettuce-lined bowl.
Notes
Good. From the source: The memorable flavors this substantial brown rice salad make it a good accompaniment to baked ham, or as the centerpiece of a vegetable plate.
Sweet Potato Casserole with Praline Topping
Ingredients
- 5 large sweet potatoes or yams
- ½ cup (1/4 cup) butter, softened
- ½ cup sugar
- 2 eggs, beaten
- 1 tsp vanilla
- 1/3 cup milk
- ½ cup heavy cream
- 1 cup light brown sugar
- 1/3 cup melted butter
- 1 cup chopped pecans
Notes
Directions
Preheat the oven to 350°.
Scrub the sweet potatoes or yams well and place them in the oven. Bake until tender, about 40 minutes, and remove. When they are cool enough to handle, halve them and scoop out the insides into a large mixing bowl. Mash well. You should have about 3 cups.
Mix the softened butter into the mashed yams along with the sugar, eggs, vanilla and milk. Pour the mixture into a baking pan or casserole dish.
Bring the cream to a simmer in a small saucepan. Add the brown sugar and stir until it dissolves. Cook the mixture over medium heat until it reaches the soft-ball stage on a candy thermometer. Remove from the heat and beat in the butter and the chopped pecans. Pour this mixture over the yams.
Bake until very hot and beginning to brown. (~30 min).
Notes
Chelsey introduced this recipe to the Larsons and Jane likes making it with her. The topping is like candy.