Memorial Day Pot Luck Favorites

Would you believe I was going to simply skip over Memorial Day? As in not share some recipes for this big holiday. Don’t know what I was thinking!

Rather than create all new recipes, I thought I’d share with you what we’ll be bringing to the family pot luck this year. I’ve already shared the Broccoli Salad as part of my Don’t Fry Friday. You know me, I can’t just make one dish and call it a day. People have their favorites. My Dad would be crushed if I didn’t make up a big tray of his favorite Baked Beans. Deviled Eggs are my “thing” at nearly every family gathering. So that’s a gimmie. And the potato salad with a kick – my guys love it. Hope you enjoy.

Memorial Day Pot Luck Favorites
Cheater’s Country-Style Oven Baked Beans
Red, White and Blue Deviled Eggs
Red Pepper Lime Potato Salad

---

Cheater’s Country Style Oven Baked Beans
6 strips Bacon
1/2 Yellow Onion
4 (28 oz) cans Bushes Country Style Beans
3 tablespoons Mesquite Seasoning or to taste

Heat oven to 300 degrees. Stack 2 large foil casserole dishes together. This will create a sturdy dish and avoid accidents.

Roughly chop 4 strips of bacon. Fry until nearly crisp. Remove from skillet with a slotted spoon, leaving behind the bacon fat. Let bacon drain on paper towels.

Roughly dice half an onion, quick fry in bacon fat just to give smoky flavor. Set aside.

Empty 2 cans of beans into the top foil casserole dish. Add chopped bacon, onions and 1-1/2 tablespoons Mesquite Seasoning. Top with remaining 2 cans of beans and another 1-1/2 tablespoons of seasoning. With a large spoon, fold together to blend bacon, onions and seasoning throughout the beans.. Spread out evenly and smooth top.

Cut remaining 2 strips of bacon in half, lay strips of bacon over the top of beans. Cover tightly with foil. Place in the heated oven, bake for 3 hours. Uncover, let beans continue to cook another 20 minutes.

If not serving right away, cover with a new piece of foil and hold in a warm oven until ready to serve.

---

Red, White and Blue Deviled Eggs
16 Eggs
1 tablespoon Baking Soda
5 tablespoons Mayonnaise
2 teaspoons Dry Mustard
2 tablespoons Red Wine Vinegar
Salt to taste
Black Pepper to taste

To Boil Eggs: Place eggs in a pan and cover with cold water. Add baking soda to the water if desired (to help peel). Bring eggs to a full boil. Remove pan from heat, cover and let steep for 14 minutes.

Meanwhile, prepare an ice bath for the eggs. Drain eggs, crack shells slightly on counter and plunge into the ice-cold water bath to cease the cooking process. Cracking the eggs first allows water to seep between shell and cooked egg, also helpful when peeling.

Let eggs cool completely. Peel, cut in half lengthwise. Remove yolks and place yolks in a food processor fitted with a chopping blade. Place whites aside.

Mix-Chop yolks until fluffy and resembling damp breadcrumbs. Add mayonnaise, mustard and a tablespoon of vinegar. Mix again, taste, adjust with addition vinegar if desired, season with salt and pepper. Transfer yolk filling to a bowl, chill until ready to fill.

Divide egg whites as desired for coloring into three groups. One group will remain uncolored, the remaining two are colored red or blue. Set each group of egg whites aside and mix coloring

Egg White Coloring
2 cups Hot Water, divided
2 tablespoons White Vinegar, divided
Royal Blue Food Coloring as desired
Red Food Coloring as desired

In a glass bowl, mix 1 cup hot water, 1 tablespoon vinegar and Royal Blue food coloring. Mix well, add more coloring as desired. Set aside.

In another glass bowl, mix remaining hot water, vinegar and red food coloring. Mix well, add more coloring as desired, set aside.

When ready to color, place egg whites as desired into each bowl. Let sit for 10 minutes. Check, and continue to dye longer if needed. This can be done in batches so as to not overcrowd the bowls – there is more than enough dye.

Remove colored whites from the dye, invert onto a rack lined with paper towels. Let whites dry completely before filling.

To assemble: Arrange red, white and blue egg whites as desired on serving trays. This can be random, or create a flag or whatever you desire.

Note: Its best to have a design in mind before coloring the egg whites. That way you will color what is needed to make your vision become a reality.

Spoon chilled egg yolk filling into a piping bag fitted with desired tip. (I use a large star for deviled eggs) Pipe filling into the egg whites as desired. Chill before serving.

---

Red Pepper Lime Potato Salad
3 lbs small Red Potatoes
Salt to taste
Black Pepper to taste
1 whole Lime
4 Green Onions, divided
6 tablespoons Mayonnaise
½ teaspoon Red Pepper Flakes or to taste
Pinch Cayenne Pepper
Smoked Paprika for color

Scrup potatoes. Place in a pot and cover with about an inch of water. Bring to a boil, lower heat to a rolling simmer and cook just until fork tender, about 10 minutes. Drain potatoes, plunge into an ice bath to stop cooking process.

Once potatoes are cooled, drain from the cold bath, cut in half or quarters depending upon side. Place potatoes in a large mixing bowl. Season with salt and pepper. Toss, then chill until ready to assemble.

Zest lime, then cut lime in half for juicing. Set lime and zest aside.

Clean and trim roots for all the green onions. Dice 3 onions completely, set aside. Cut all the green top from remaining onion, add to diced onions. Trim white part to about an inch or so above the onion bulb. Slice into strips while leaving attached to the bulb. Place ice water into a bowl. Color as desired (I used blue). Place onion bulb into ice water to “blossom” and color. Let onion flower dry completely before using.

Place mayonnaise in a bowl. Add lime zest and the juice of half a lime. Whisk in red pepper flakes and a pinch of cayenne pepper. Taste dressing and adjust as desired.

Pour mayonnaise dressing over the potatoes. Scatter diced green onions over the potatoes, toss to coat with the lime dressing.

Spread potato salad out in a serving bowl. With the handle of a wooden spoon, make an indentation in the center of the potato salad. Place the Onion Blossom, bulb end down, in the whole. Sprinkle the top of the salad with paprika for some color. Chill well until ready to serve.

---

Lord, comfort those who mourn a loss this Memorial Day. Let us always trust in You.