Whats a big squirt? Well, I guess for the mustard, it would be less than a 1/4 of a cup...I think I probably put in a little over a 1/2 cup of ketchup (or catsup if you prefer).
Mix this all together and pour into a baking dish. I used my Big Daddy Princess House Miracle Dish. In retrospect I could have fit this batch of beans into the
2 qrt. Miracle Dish.
Bake at 325 - 350 degrees for several hours.
Mine didn't bake long enough because my men were complaining that they were starving to death and that they needed to eat right away. MEN! Could they just eat a snack - NO - they had to have beans...and hot dogs, and tater salad.
IT should be thicker, and bubblier, and darker, and...baked longer!
And Puglette asked me for the potato salad recipe...
...so here it is:
Peel and dice a bunch of potatoes (I use red skinned - but not creamers), and throw them in a microwavable (I use a Tupperware Stack Cooker) container with a lid - and nuke them babies til they're easy to pierce with a fork. Let 'em sit for a bit, so that they aren't horribly hot. Then plop a big big big spoonful of mayo on them, and then a squirt of mustard, and some salt and pepper and a little bit of dill weed. Mix it up gently (cause we aren't making mashed spuds), then you must taste them. If it needs more mayo, or mustard, or salt, or pepper, or dill - just add it now, and then re-taste. When you're happy with it - put it in the fridge and keep it there till its good and cold. That's it! Easy Peasy.
One day, I'll give you the recipe for:
"Everything But The Kitchen Sink Potato Salad",
but this will have to do you for now.
Throwing you all big
{{{hugs}}}}
!
And Puglette asked me for the potato salad recipe...
...so here it is:
Peel and dice a bunch of potatoes (I use red skinned - but not creamers), and throw them in a microwavable (I use a Tupperware Stack Cooker) container with a lid - and nuke them babies til they're easy to pierce with a fork. Let 'em sit for a bit, so that they aren't horribly hot. Then plop a big big big spoonful of mayo on them, and then a squirt of mustard, and some salt and pepper and a little bit of dill weed. Mix it up gently (cause we aren't making mashed spuds), then you must taste them. If it needs more mayo, or mustard, or salt, or pepper, or dill - just add it now, and then re-taste. When you're happy with it - put it in the fridge and keep it there till its good and cold. That's it! Easy Peasy.
One day, I'll give you the recipe for:
"Everything But The Kitchen Sink Potato Salad",
but this will have to do you for now.
Throwing you all big
{{{hugs}}}}
!