Recipes by Gertrude Treadaway
PHOTO BY KATIE WILCOX
Simple Hot Dog Chili
1 pound ground beef
½ cup ketchup
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon salt
Add ground beef to a skillet and mash with a fork. Add just enough water to cover
ground beef. Add remaining ingredients and bring to a boil while continuing to break up
ground beef to a finer texture. Simmer until chili is thickened to your liking. Serve over hot dogs.
Watermelon and Cucumber Salad
6 cups watermelon, chopped
2 cucumbers, seeded and chopped
1 cup crumbled feta cheese
¼ cup sliced red onion
Juice of ½ lime
4 leaves of basil, chopped
Salt, to taste
Balsamic glaze
In a large bowl, toss together the watermelon, cucumbers, feta cheese and onion. Sprinkle with lime juice and basil, and season with salt. Stir well to coat. When ready to serve, drizzle with balsamic glaze.
Coleslaw
1 head green cabbage, chopped
1 small onion, chopped
1 cup mayonnaise
1 tablespoon granulated sugar
3 tablespoons white vinegar
1 tablespoon yellow mustard
¼ teaspoon garlic powder
1/8 teaspoon onion powder
Salt
Freshly ground black pepper
In a large bowl, mix together mayo, sugar, vinegar, mustard, garlic powder and onion powder. Season to taste with salt and pepper. Toss dressing mixture with chopped cabbage and onion. Cover and chill at least one hour.
Wax Bean Salad
1 pound fresh wax beans, trimmed
1 pound fresh green beans, trimmed
15-ounce can kidney beans, drained and rinsed
½ cup white vinegar
3 tablespoons sugar
¼ cup olive oil
1 teaspoon kosher salt
½ cup yellow onion, thinly sliced
½ teaspoon black pepper
Bring a large pot of salted water to a boil. Place the wax beans and green beans in the pot. Cover with a lid. Cook for 3 to 4 minutes or until they reach the desired tenderness. Drain and rinse beans with cool water. Pat dry. In a small bowl , combine vinegar, sugar, olive oil, salt and pepper. Whisk together. In a large bowl, combine the wax beans, green beans, kidney beans and onion. Pour the dressing over the mixture and toss. Cover and chill.
Note: Canned green beans and wax beans may be substituted, but don’t cook them.
Baked Beans on the Grill
16-ounce can red kidney beans, drained and rinsed
15.8-ounce can Northern white beans, drained and rinsed
28-ounce can barbecue baked beans
1/3 cup barbecue sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
2 teaspoons smoked paprika
Salt and pepper, to taste
Heat grill to 350 F. Combine all ingredients in an 8-by 8-inch disposable pan. Cover with tin foil. Place on grill for 20 minutes or until heated through.
Cowboy Caviar
½ cup olive oil
2 tablespoons granulated sugar
¼ cup lime juice
1 teaspoon chili powder
1 teaspoon salt
1 pound cherry tomatoes, quartered
15-ounce can black-eyed peas, drained and rinsed
15-ounce can black beans, drained and rinsed
15-ounce can sweet corn, drained
1 red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeno, seeded and diced
1 cup fresh cilantro, chopped
In a large bowl, whisk together the olive oil, sugar, lime juice, chili powder and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, bell peppers and jalapeno. Stir to combine. Stir in cilantro. Cover and chill until serving time. Serve with tortilla chips.
Grape Salad Dessert
2 pounds green seedless grapes
2 pounds red seedless grapes
1 cup sour cream
1 cup brown sugar
1 teaspoon vanilla
1 cup candied pecans
8 ounces whipped topping
Rinse grapes and pat dry. In a large bowl, mix sour cream, brown sugar and vanilla. Add grapes to the mixture and stir thoroughly to coat. Add candied nuts and whipped topping. Sprinkle a little brown sugar and nuts on top. Refrigerate until ready to serve.