Memorial Day is usually a pretty big deal for our family. We live near Gettysburg, site of one of the largest Memorial Day parades in the country, and we usually count ourselves among the hot and sweaty (most years) witnesses of it. And, yes, I always cry when the veterans pass by and are applauded and saluted by those of us who benefit daily from their service.
Today, though, illness/work/other needs prevent us from treating the day much differently from any other. No parade for us, and no cook-out either. It is rather hot for late May, and our grill may or may not be kaput — The Husband hasn’t had time to diagnose it. So, this morning I put together my doctored baked-beans-from-a-can, to be baked later if we can stand to have the oven on. We have ground beef to be formed into patties and cooked in a skillet and good old Martins Potato Rolls, a PA Dutch treat, for hamburgers. I have some haricot verts to transform into a cold dilled bean salad.
Now get up and go cook something good.
Lori’s Doctored Baked-beans-from-a-can
4-6 slices bacon, cooked until crisp, drained, and broken into pieces; 1 T. drippings reserved
1 medium onion, chopped
1 medium can baked beans (the size that makes 6 half-cup servings)
1/3 c. ketchup
2 T. prepared mustard
1/4 c. apple cider vinegar
1/4 c. packed brown sugar
In a saucepan, heat 1 T. bacon drippings over medium heat; saute onion in drippings until translucent. Stir in remaining ingredients except bacon pieces. Bring to a simmer. Pour bean mixture into a casserole dish. Bake, uncovered, at 350 degrees for 30 minutes or more, until bubbly and thickened. You may also bake this at a much lower temperature for several hours.