2 tablespoons butter or 2 tablespoons margarine
4 teaspoons flour
1/8 teaspoon garlic powder
3/4 cup milk
1-1/2 cups sharp American cheese, shredded
1 (3 ounce) package cream cheese, cut up
3 (10 ounce) packages frozen whole kernel corn, thawed
3 ounces diced ham
Melt butter; stir in flour and garlic powder.
Add milk; cook & stir over medium heat.
Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
Bake in 2 qt casserole for 45 minutes at 350.
Reverse engineered from Ben's Tune Up in Asheville, NC (AVL)
Watermelon - 3C
Onion- two green, sliced
Cucumber - 1 hothouse
Mint - a few leaves
Sesame Seeds - 2 T (toasted)
Chili Vinaigrette -
2 tablespoons rice vinegar
2 tablespoons Thai sweet chili sauce
1 teaspoon sesame oil
1/4 teaspoon white sugar
1/4 teaspoon granulated garlic
1 pinch salt to taste
Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
We love baked beans and making them in the pressure was a much quicker option than doing the traditional recipe of 10-12 hours in the crockpot or oven. I combined two recipes when I made these... a pressure cooker recipe and a crockpot recipe. The end result were beans that tasted like they'd been in the oven for hours.
1 pound dried navy beans 8 cups water 1 tbsp salt Soak beans overnight in the water with salt dissolved. Drain and rinse well. 8 oz of salt pork, rind removed and cut into small diced pieces 1 large onion, diced 1 clove of minced garlic dash of ground cloves
2 1/2 cups water
1/2 cup molasses
1/2 cup ketchup
1/4 cup packed brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Rinse beans in a colander and sort through the beans to remove any debris. Soak beans overnight in the pressure cooking pot with 8 cups water mixed with 1 tablespoon salt. * Drain and rinse the beans; discard the soaking liquid.
Select Browning and add salt pork to pressure cooking pot. Cook until crisp, about 5 minutes. Remove to a plate lined with paper towels. Cook the onion in drippings until tender, about 3 minutes. Add garlic and ground cloves and stir until the garlic is aromatic. Scrap up brown bits on the bottom of the pot as the onions cook.
Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions in the pot and stir to combine. Stir in the soaked beans.
Select high pressure and 35 minutes cook time. When timer beeps, turn pressure cooker off and wait for 10 minutes, after 10 minutes use a quick pressure release to release any remaining pressure. Discard any beans that are floating, Check several beans to see if they're tender. If not, pressure cooker for a few minutes longer.
Pour the beans into crockpot set to low. Add salt pork. Continue cooking on low until the sauce is desired consistency.
I made these the morning of a family BBQ at our house. I didn't want to mess around with cooking them right before serving. Using the crockpot for the last step was GREAT! They cooked in the crockpot for about 3-4 hours on low. I cracked the lid and added a couple tablespoons of water as needed. The flavor really had some nice depth and tasted like they had been in the oven all night.