Tuesday, September 30, 2008

FAREWELL 'SWEET' SEPTEMBER ~ CARAMELIZED ONION MAC & CHEESE / ROASTED LEMON CAULIFLOWER

"I trust in Nature for the stable laws of beauty and utility.
Spring shall plant and Autumn garner to the ends of time."

~ Robert Browning

~ Outdoor anthurium

___________________
CARAMELIZED ONION MAC & CHEESE
~ Delicious twist on old favorite adapted from Southern Living (September 2006)
______________
1 8-oz. package large elbow macaroni
2 Tbsp. unsalted butter
2 thinly sliced large onions
1 lb. shredded white cheddar
1 cup shredded Parmesan cheese
32 finely crushed Ritz crackers
6 large organic eggs
4 cups milk
1 tsp. coarse salt
1/2 tsp. white pepper
2 Tbsp. melted unsalted butter
1/2 cup chopped pecans
  • Preheat oven to 350-degrees. Prepare macaroni according to package directions; drain and set aside.
  • Melt 2 Tbsp. butter in large skillet over medium-high heat. Add sliced onions and 1 tsp. sugar. Cook, stirring often, 15-20 minutes or until onions are caramel-colored.
  • Grease 13 x 9-inch baking dish. Layer with half each of cooked macaroni, onions, cheeses, and cracker crumbs. Continue with remaining macaroni, onions, and cheeses.
  • Whisk together eggs, milk, salt & white pepper. Pour over macaroni mixture.
  • Stir together remaining cracker crumbs, melted butter and chopped pecans. Sprinkle evenly over macaroni mixture.
  • Bake for 1 hour or until golden brown and set. Let stand 10 minutes before serving. (8 servings)

~ Toad Lily (Tricyrtis)

______________

ROASTED LEMON CAULIFLOWER

1/2 cup finely chopped shallots

1/4 cup melted unsalted butter

1/4 cup finely chopped fresh parsley

2 minced cloves garlic

1 Tbsp. grated lemon rind

1 tsp. coarse salt

freshly ground pepper to taste

1 large cored head cauliflower

  • Preheat oven to 350-degrees. Line large baking sheet with aluminum foil and place cauliflower on top.
  • Combine shallots, butter, parsley, garlic, lemon rind, salt & pepper. Drizzle over cauliflower. Bring sides of foil to top and seal edges.
  • Bake for 1 hour or until tender. (6 servings)



Monday, September 22, 2008

AUTUMNAL EQUINOX

" Lord, it is time. The summer was very big. Lay thy shadow on the sundials, and on the meadows let the winds go loose. Command the last fruits that they shall be full; give them another two more southerly days, press them on to fulfillment and drive the last sweetness into the heavenly wine."

~ Rainer Maria Rilke

~ Autumnal Equinox
(Hubbard Lake)

Saturday, September 20, 2008

FADING SUMMER ~ COFFEE INFUSED GRILLED PORK TENDERLOIN / RED BARTLETT PEAR SALAD with BLUE CHEESE VINAIGRETTE

"But thy eternal summer shall not fade."
~ William Shakespeare
~ Vibrant gerbera daisy
_____________
COFFEE INFUSED GRILLED PORK TENDERLOIN
~ Lingering robust summer flavor
( adapted from Cooking Light)
__________
2 (1-lb. trimmed pork tenderloins
1/2 cup strong brewed coffee
2 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. brown sugar
1/4 cup finely ground coffee
2 Tbsp. sugar
2 Tbsp. Hungarian paprika
2 Tbsp. coarsely ground black pepper
1 tsp. coarse salt
1/4 favorite barbecue sauce
1 Tbsp. cider vinegar
  • Combine coffee, vinegar, mustard and brown sugar in large zip-lock plastic bag; add pork and seal. Marinate in refrigerator 2-12 hours, turning occasionally. Remove pork from bag; discard liquid.
  • Prepare grill. Combine ground coffee, sugar, paprika, cracked pepper & salt. Rub over pork. Let stand at room temperature for 15 minutes.
  • Combine 1/4 cup barbecue sauce and 1 Tbsp. cider vinegar. Reserve 2 Tbsp. of barbecue sauce mixture; set aside.
  • Place pork on grill rack coated with cooking spray. Over high heat, grill 3 minutes, turning pork on all sides. Reduce heat to medium and grill 15 minutes, turning occasionally. Baste with 3 Tbsp. barbecue sauce mixture. Grill 5 minutes or until register reaches 160-degrees (slightly pink).
  • Place pork on platter and brush with reserved 2 Tbsp. barbecue sauce mixture. Cover with foil and let stand 5 minutes before slicing. (8 servings)


~ Fading gerbera daisy

RED BARTLETT PEAR SALAD with BLUE CHEESE VINAIGRETTE
~ A memorable pairing on the cusp of summer and fall ... Sharp blue cheese and buttery red pears.
_____________
2 diced red Bartlett pears
1/2 cup extra-virgin olive oil
2 Tbsp. raspberry vinegar
1/4 cup crumbled blue cheese
6 cups mixed greens
1/2 cup toasted cashews, walnuts or pecans
freshly ground pepper to taste
  • Combine olive oil, vinegar and blue cheese.
  • In large salad bowl, add greens and toss with vinaigrette. Add pears and nuts and lightly toss again. Season with cracked pepper.

Friday, September 19, 2008

BASIL ... SWEET BASIL! ~ (FRIDAY SEAFOOD FEAST) PISTACHIO PESTO LINGUINI with GRILLED LEMON SCALLOPS

~ Basil
(Ocimum basilicum)

_______________

"This important culinary herb, with its warm spicy flavor, send cooks into poetic raptures. A native of Africa and Asia, basil is held in reverence as a plant imbued wit divine essence, and therefore the Indians chose this herb upon which to swear their oaths in court. Basil was found growing around Christ's tomb after the resurrection, so some Greek Orthodox churches use it to prepare the holy water, and pot of basil are set below church altars.

There are many varieties of basil, including shrubby basil, which is a tropical species. In Haiti, it belongs to the pagan love goddess Erzulie, as a powerful protector, and in rural Mexico it is sometimes carried in pockets to magnetize money and to return a lover's roving eye."

~ The Complete Book of Herbs

________________

PISTACHIO PESTO PASTA with GRILLED LEMON SCALLOPS

~ Before the frost hits, harvest basil for this deliciously sweet meld of flavors

___________

PESTO:

1 cup packed fresh basil leaves

1/3 cup roasted pistachios

1/3 cup grated Asiago or Parmesan cheese

2 Tbsp. chopped green onions

2 Tbsp. chopped red onion

2 cloves chopped garlic

1/8 tsp. freshly ground pepper

pinch coarse salt

1/3 cup extra-virgin olive oil

1 lb. linguine

1 cup grated Asiago or Parmesan cheese

chopped green onion for garnish

pistachios for garnish

  • Combine basil, pistachios, Asiago cheese, green and red onions, garlic, salt and pepper in food processor. Process until finely chopped. Add oil and incorporate into pesto until smooth. Adjust seasoning.
  • Cook pasta into boiling salted water until tender but firm. Scoop out 1 cup pasta water and reserve if needed. Drain pasta and stir in pesto and Asiago cheese. Toss and add pasta water if too thick. Top with grilled scallops and garnish with additional pistachios and chopped green onion. (4 servings)


__________________

GRILLED LEMON SCALLOPS

24 large sea scallops

2 cloves minced garlic

2 Tbsp. extra-virgin olive oil

juice and zest of 1 lemon

freshly ground black pepper

  • Combine scallops, garlic, olive oil, lemon juice, zest and cracked pepper. Marinate for 30 minutes.
  • Heat grill. Remove scallops from marinade and grill on high for 2-3 minutes on each side.

Wednesday, September 17, 2008

SWEET LIFE ~ OAKLEAF HYDRANGEA / PEAR NUT BREAD with LEMON MINT BUTTER

"To live is so startling it leaves little time for anything else."
~ Emily Dickinson

~ Early life


~ 'In the now'

~ Tomorrow's joy

_________

"The Oakleaf hydrangea is a dramatic, white-blooming shrub with four seasons of interest. It blooms best in areas where summers are somewhat hot, but it is winter hardy farther north than the macrophylla (mophead). A tremendous advantage of the Oakleaf is that it can thrive in much dryer locations than its cousins. Mopheads struggle in my sandy soil, but the Oakleaf hydrangeas thrive with very little attention."

______________________


PEAR NUT BREAD with LEMON MINT BUTTER
~ A hint of autumn is in the air ... enjoy this favorite 'fiber' treat while pears are 'sweet' and at their peek.
____________
2 fresh ripened pears
2 large beaten organic eggs
1 cup bran
1 1/2 cup flour
1/2 cup sugar
1/2 tsp. ginger
1/4 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1/4 cup soft shortening or sweet butter
1/2 cup chopped toasted nuts (walnuts, pecans, pistachios)
  • Preheat oven to 350-degrees.
  • Core and finely chop unpeeled pears to measure 1 1/4 cup. Combine beaten eggs and bran. Sift dry ingredients. Add shortening and pear mixture until moist. Add toasted nuts. Turn into greased loaf pan. Let stand 20 minutes.
  • Bake for 1 hour, adding 10-15 minutes depending on oven. Allow to stand 10 minutes. Serve warm slathered with Lemon Mint Butter.

LEMON MINT BUTTER

Cream 1 cup unsalted butter with 1 tsp. lemon peel and 2 Tbsp. chopped fresh mint leaves.

Tuesday, September 16, 2008

AFTER THE RAIN ~ 'CLOUDS IN MY COFFEE' MOCHA VELVET TORTE

"Clouds in my coffee"
are the confusing aspects of life and love.
That which you can't see through,
and yet seems alluring...until.
Like a mirage that turns into a dry patch.
Perhaps there is something in the bottom of the coffee cup
that you could read if you could (like tea leaves or coffee grinds).


~ Clouds in my coffee
____________________
MOCHA VELVET TORTE
~ Heavenly rich, truffle-like EASY dessert and, like clouds, always a delight
(from a December 1992 issue of Southern Living)
*
1 Tbsp. instant coffee granules
1 cup boiling water
1 1/2 cups sugar
2 1/2 cups semisweet chocolate morsels
1 1/2 cups melted unsalted butter
6 large eggs
1 tsp. vanilla extract

Ganache Cream
  • Preheat oven to 225-degrees. Grease bottom of 9-inch springform pan; line with greased waxed paper and set aside.
  • Dissolve coffee granules in boiling water. Add sugar, stirring until dissolved; set aside.
  • Position knife blade in food processor bowl; add chocolate morsels. Process 1 1/2 minutes or until finely chopped, stopping once to scrape down sides. Pour coffee mixture through food chute with processor running, stopping once to scrape down sides. Pour butter through food chute with processor running. Add eggs, one at at a time, through food chute, pulsing after each addition. Add vanilla and pulse once again.
    Pour into prepared pan and bake at 225-degrees for 2 1/2 hours or until slightly firm to touch. Cool completely on wire rack.
  • Run knife around edge; release sides of springform pan. Invert torte onto 8-inch cardboard round and place on rack over shallow pan. Pour Ganache Cream over top and sides, covering completely. Chill 8 hours. Garnish with chocolate leaves (if you feel the need) and chocolate-covered coffee beans (from Trader Joe's).

GANACHE CREAM:

1 cup whipping cream
2 (4-oz) packages bittersweet chocolate, chopped and divided
1 1/2 Tbsp. butter, divided

Combine whipping cream and two-thirds of chocolate in double boiler. Bring to boil & reduce heat to low. Cook until chocolate melts, stirring often. Remove from heat. Add remaining chocolate, stirring until melted and smooth. Add one-third of butter, beating until butter melts & mixture is smooth. Repeat procedure with remaining butter. Let cool until mixture is slightly thickened and of pouring consistency. If mixture becomes too thick, reheat in double boiler over simmering water.

Sunday, September 14, 2008

MID~SEPTEMBER GARDEN 'WONDERS' ...

"The great wonder, in gardening,
is that so many plants live."
~ Christopher LLoyd
~ A few lovely September faces

Saturday, September 13, 2008

'Y-IKE-S! IT'S RAINING, IT'S POURING ... CHOCOLATE MUD PIE

"Listen to the falling rain,
Listen to it fall."
~ Afternoon downpour
_________________
CHOCOLATE MUD PIE
~ Don't wail till it rains to enjoy this longtime retro-favorite
________________
Crust:
1 (8 1/2 oz.) box crushed chocolate wafers
1/2 cup melted unsalted butter
Preheat oven to 375-degrees. Combine crumbs and butter. Press into bottom of 9-inch springform pan. Bake 10 minutes. Cool.
Fudge Sauce:
1/2 cup cocoa
2/3 cup sugar
1/3 cup whipping cream
3 Tbsp. unsalted butter
1 tsp. vanilla extract
Combine cocoa, sugar, cream and butter in 2 quart saucepan. Cook over medium heat until smooth and comes to a boil. Remove from heat and add vanilla. Cool completely.
Filling and Topping:
1 quart good coffee ice cream (softened)
1/2 cup whipping cream
1 Tbsp. powered sugar
1 Tbsp. Kahlua
cocoa
1/4 cup toasted silvered almonds
  • Spread 1/2 cup Fudge Sauce evenly over baked cooled baked cookie crust. Top with softened ice cream. Spread evenly over crust. Top with remaining Fudge Sauce and chill several hours.
  • Whip cream with powdered sugar until soft peaks form. Add Kahlua and whip until stiff peaks form. Spread evenly over frozen pie. Dust with cocoa and top with toasted almonds. Freeze until ready to serve.

~ September garden in the rain





"Listen to the falling rain,
Listen to it fall.
It's raining,
It's pouring,
The old man is snoring,
Went to bed
And bumped his head,
He couldn't get up in the morning,
Listen to the falling rain,
Listen to the rain."

(Thank you Jose for this wonderful song that rang continually though my head while photographing and posting.)


Friday, September 12, 2008

FOOD for THOUGHT & FRIDAY SEAFOOD FEAST ~ GRILLED SHRIMP with WALNUT PESTO / BEEFSTEAK TOMATO FETA SALAD

There is life in the ground:
When it is stirred up, it goes into the man who stirs it.
~ author unknown



~ Rainy face dahlia

(American Dahlia Society)

_____________

GRILLED SHRIMP with WALNUT PESTO

~ A bumper basil crop treat from The Great Big Barbecue Cookbook

______

12-16 jumbo raw (shelled and deveined) shrimp

1/2 cup toasted walnut pieces

4 Tbsp. chopped fresh flat-leaf parsley

4 Tbsp. chopped fresh basil

2 cloves chopped garlic

3 Tbsp. fresh grated Parmesan cheese

2 Tbsp. extra-virgin olive oil

2 Tbsp. walnut oil (or olive oil)

coarse salt & freshly ground pepper

  • Combine toasted walnuts, parsley, basil, garlic, cheese and oil in food processor. Process until finely chopped. Season with salt & pepper.
  • In a bowl, add half the pesto to shrimp and toss well. Refrigerate at least 1 hours or overnight.
  • Thread shrimp onto skewers and cook on hot grill for 3-4 minutes, turning once. Serve with remaining pesto and mixed green or tomato salad. (4 servings)

_______

BEEFSTEAK TOMATO FETA SALAD

2 lbs. beefsteak tomatoes

8 oz. crumbled feta cheese

1/2 cup extra-virgin olive oil

12 Kalamata olives

4 springs fresh basil

freshly ground black pepper

Cut thick slices of tomatoes and arrange in serving dish. Sprinkle with crumbled feta, olive oil, olives, and snipped fresh basil. Season with freshly ground pepper and serve at room temperature. (4 servings)

Tuesday, September 09, 2008

'SEPTEMBER STAPLES' ~ ANEMOME & APPLES / MICHIGAN WALDORF SALAD with SWEET & SPICY PECANS

"There is greatest relish for the earliest fruit of the season."
~ Japanese Anemome
(Anemone X hybrida)

MICHIGAN WALDORF SALAD with SWEET & SPICY PECANS

~ Delicious salad hints of autumn

(adapted from Bon Appetit Sept. 1999)

_________

1 cup dried Michigan tart cherries

(can soften in boiling water if preferred)

1/2 cup mayonnaise

3 Tbsp. sour cream

2 Tbsp. fresh lemon juice

1 Tsp. sugar

4 cored Granny Smith apples (cut into 1/2 inch cubes)

1 1/3 cups thinly sliced celery

1 1/3 cups halved red seedless grapes

salt & freshly ground pepper

Romaine or mixed greens for autumn color

Sweet & Spicy Candied Pecans

  • Whisk mayonnaise, sour cream, lemon juice and sugar in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt & freshly ground pepper.
  • Arrange on greens and spoon salad over. Top with Candied Pecans. (6 servings)

Note: If substituting red apples, use green grapes.

_______

Sweet & Spicy Candied Pecans

3 tablespoons Michigan maple syrup

1 1/2 Tbsp. sugar

3/4 tsp. salt

1/4 tsp. (generous) freshly ground black pepper

1/8 teaspoon cayenne pepper

1 1/2 cups pecan pieces (or walnuts)

  • Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
  • Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)


Family Name:
Ranunculaceae = Buttercup or Crowfoot Family
Scientific Name:
* Anemone x hybrida
Common Name:
Japanese Anemone


Saturday, September 06, 2008

Thursday, September 04, 2008

A HINT OF AUTUMN IN THE AIR (THANK YOU HURRICANE GUSTAV FOR 'COZY' SEPTEMBER RAIN) / APPLE PECAN MUFFINS

"The best kind of rain, of course, is a cozy rain. This is the kind the anonymous medieval poet makes me remember, the rain that falls on a day when you'd just as soon stay in bed a little longer, write letters or read a good book by the fire, take early tea with hot scones and jam and look out the streaked window with complacency."

(England For All Seasons)

~ Good reading for 'cozy' rainy days
(A peek out 'streaked' window at beloved Oakleaf Hydrangea)
_____________________
APPLE PECAN MUFFINS
~ A treat to nibble on a 'cozy' rainy day ... don't forget the cup of tea
____________
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp ground cinnamon
1/8 tsp. salt
1 cup sugar
1/2 cup vegetable oil
1 large organic egg
2 Tbsp. fresh lemon juice (and zest of lemons)
1 1/2 tsp. vanilla extract
2 cups coarsely grated peeled Granny Smith apples
1/2 cup toasted chopped pecans
  • Preheat oven to 350-degrees. Grease muffin tin.
  • Sift flour, baking soda, cinnamon and salt into medium bowl.
  • Whisk sugar, oil, eggs, lemon juice, zest and vanilla in large bowl. Mix in dry ingredients, then apples and toasted pecans.
  • Spoon 1/3 cup batter into each prepared muffin cup. Bake about 35 minutes or until tester inserted into center comes out clean. Turn muffins onto rack; cool slightly. Serve warm. (about 12)

__________

"And a little fall of rain ...

And rain

Will make the flowers

Grow. "

~ Eponine (Les Miserables )

__________________________

Gardener's Note: Late summer and autumn rain is nature's way of nurturing plants and trees so they can manage to make it through a long and often difficult winter.


Wednesday, September 03, 2008

SUNFLOWERS SPEAK of SEPTEMBER ~ GRILLED TEQUILA LIME CHICKEN SALAD


"With a few flowers in my garden, half a dozen pictures and some books, I live without envy."

~ From a September bouquet

____________

GRILLED TEQUILA LIME CHICKEN SALAD

~ Big and bold like the sunflower ... perfect for a warm September day (adapted from Pamela Morgan's Flavors)

________________________

6 large boneless chicken breast halves

Marinade:

3 chopped green onions

1/4 cup fresh lime juice

1/4 cup extra-virgin olive oil

3 Tbsp. tequila

6 cloves minced garlic

1 Tbsp. brown sugar

1 Tbsp. soy sauce

*

3 ears of shucked corn

1 tsp. extra-virgin olive oil

2 roasted red peppers, cut in strips

1 diced medium red onion

1/4 cup finely chopped cilantro

3 Tbsp. chopped flat-leaf parsley

1 Tbsp. lime zest

freshly ground pepper to taste

1/3 cup fresh lime juice

1/4 cup extra-virgin olive oil

coarse salt

1/2 tsp. ground cumin

1 tsp. Tabasco Sauce

1 ripe avocado

2 ripe tomatoes cut in chunks

cilantro sprigs

  • Combine green onions, lime juice, olive oil, tequila, garlic, sugar, and soy sauce. Combine with chicken breasts and marinate at room temperature for 1 hour.
  • Brush corn with 1 Tbsp. olive oil. Remove chicken from marinade and position on grill with corn. Grill until chicken and corn are lightly browned, about 10-12 minutes. Transfer to cutting board and cool.
  • Slice chicken breasts into long, thin strips. Cut corn off cob with serrated knife and scrape corn pulp and juices off the ear.
  • In large bowl, toss chicken, roasted pepper strips, corn kernels, pulp and juices, onion, cilantro, parsley, lime zest and cracked black pepper.
  • In small bowl whisk lime juice, olive oil, salt, cumin and Tabasco. Pour dressing over chicken mixture and toss well.
  • Score ripe avocado into 1/2-inch chunks and add to chicken. Place in chilled serving dish. Scatter tomato chunks over salad. Garnish with cilantro springs and serve immediately. (4-6 servings)



Monday, September 01, 2008

"HAPPILY WE BASK IN THIS WARM SEPTEMBER SUN ..." / HUBBARD LAKE BREAKFAST / GRILLED BEER BRATS / BAKED KIDNEY BEANS with TOMATO SAUCE

"Happily we bask in this warm September sun,
Which illuminates all creatures..."
- Henry David Thoreau

~ Basking in the morning sun

_______________

HUBBARD LAKE BREAKFAST

~ Fit for a king and large enough to feed his army

__________

5 lbs. well scrubbed red skin potatoes

3 lbs. favorite seasoned bulk sausage

2 large chopped sweet onions

1 large chopped red pepper

1 large chopped yellow pepper

1 large chopped orange or green pepper

2 dozen large organic eggs

1 lb. shredded Pinconning cheese (or mixed cheddar & colby)

1/2 lb. cubed Pinconning cheese

vegetable oil

coarse salt & freshly ground black pepper to taste

  • Par-boil red skins in salted water and slice into wedges. Coat lightly with vegetable oil.
  • Brown sausage in large skillet or paella pan. Add chopped onions and cook until limp. Next add chopped peppers and continue cooking until soft. Add potatoes and combine well with other ingredients until heated through. Season with salt & pepper.
  • Whisk eggs and add to potato, onions and peppers. Cook gently until eggs begin to coagulate, stirring often. Add cubed cheese and combine well. Correct seasonings and top with grated cheese. Cover until cheese melts. Serve with bagels, toast, muffins or coffee cake and large bowl of fresh fruit.


~ Basking in the evening sun
______________
GRILLED BEER BRATS
~ It's still summer and the weather wonderful for grilling ... great served with sauteed peppers & onions or sauerkraut
__________
8 fresh bratwurst
2 12-oz. cans or bottles of beer
20 peppercorns
  • Combine bratwurst, beer and peppercorns in large saucepan. Bring to boil, reduce heat and simmer gently, covered, about 15 minutes or no longer pink. Drain.
  • Grill bratwurst over medium-high coals, uncovered, for 3-5 minutes or until heated through and golden, turning frequently. Serve on buns with plenty of good mustard, favorite condiments, sauteed pepper & onions or sauerkraut. (8 servings)
_________________
BAKED KIDNEY BEANS with TOMATO SAUCE
5 (1 lb. cans) kidney beans
1 14 oz. bottle ketchup
1 Tbsp. Tabasco sauce
1/4 tsp. allspice
6 thick slices of chopped bacon
2 chopped onion
2 chopped green peppers
3 large chopped seeded tomatoes
1 cup packed brown sugar
  • Preheat oven to 350-degrees. Drain and rinse kidney beans.
  • In bowl, combine ketchup, Tabasco and allspice.
  • Sprinkle chopped bacon in bottom of 13x9x2 inch pan. Top with 1/2 of beans over bacon. Sprinkle with chopped onions, green peppers and chopped tomatoes. Cover with remaining beans.
  • Top beans with ketchup mixture and 1 cup packed brown sugar. Bake for 3 hours. (12-15 servings)