Recipe(tried): Labor Day Party - Baked Beans, Potato Salad

I just get knocked off my computer when I first was posting this menu so I hope it doesn't come up as a duplicate. My computer skills need some work.

Our party was yesterday and was a great success. I rained early in the morning and just cooled everything off. By early afternoon it was sunny and not nearly as hot as it has been. My yellow and my pink roses delighted me by being in bloom for the party. It turned out to be a great day.

I rented large round tables and white chairs. I got blue tablecloths for the tables and small pink table mums for the centerpieces. The round tables are so "people friendly" for conversation.

Here is our menu items. These are very common dishes for this area:

Brisked - I recently posted
Grilled Hamburgers
Grilled Smoked Sausages with grilled onions, and red and yellow peppers

Baked Beans
Potato Salad
Sweet and Sour Slaw
Macaroni & Cheese
Broccoli Salad
Corn Pudding
Relish Tray

Homemade Ice Creams with toppings
Vanilla Ice Cream
Pecan Caramel Crunch Ice Cream - previously posted

Homemade Hot Fudge Sauce
Homemade Caramel Sauce
Sugared Strawberries

My DH's Family Favorite - My White Cake with Buttercream Frosting (I know it sounds boring, but I promise you won't be able to stay out of it)

Brownines

Homemade Lemonade
Ice Tea
Cokes, Beer, Wine, Wine Coolers

I measured out the Baked Beans and Potato Salad Receipes for the first time. I usually just throw it together and it always turns out.

Baked Beans

2 Large 28 oz. cans Campbell's Pork-n-Beans
3/4 cup Chopped onion
1 1/2 cup Heinz Ketchup
1/4 Cup mustard
2 Cups Light Brown Sugar
4-5 Slices Bacon

Fry Bacon. Set aside and fry onion in bacon grease. To the beans add the cooked onions, ketchup, mustard, brown sugar and chopped up bacon. Sprinkle the top of the beans with brown sugar before putting them into a 350 degree oven for 1 hr. 20 minutes. Cool and refrigerate overnight. Reheat before serving. Cooking the night before really adds to the taste of the beans.

Potato Salad

6 Russet Potatoes
4 Boiled Eggs
1 Cup chopped celery
1/2 Cup chopped gherkin pickles
1 Cup Hellmans Mayo
1/2 Cup Miracle Whip
2 T. Vinegar
1 1/2 t. salt
3 T. Sugar
Celery Seed


Boil potatoes until you can piece them with a knife easily but don't overcook. Leave the peels on and leave potatoes whole while boiling. Boil eggs. Allow both to cool. Peel potatoes and eggs. In separate bowl, mix other ingredients together. Add to cut up potatoes and eggs trying not to break up potatoes too much.

Will finish the rest of these receipes later.