Recipes from WTAC

BBQ Beans (Sue Atchley)
(10-12 svgs)

6 slices bacon

1 medium onion chopped

1 medium green pepper chopped

2 16 oz can baked beans (Sue uses a Large Van Camps)

1 16 oz can lima beans, drained

1 15.5 oz can kidney beans w/liquid (red beans or pinto can be used)

½ c chili sauce

2 Tbsp brown sugar

3 Tbsp vinegar

½ tsp dry mustard

¼ tsp pepper

(Optional – 1 c grated cheddar cheese -Sue does NOT use)

Cook bacon in skillet till crisp; remove and crumble. Sauté onion and green pepper in 2 Tbsp bacon drippings.  Mix all ingredients (except cheese, if using) in a 2.5 qt casserole dish – or crockpot.

If baking – bake at 350 degrees for 45 minutes. (Optional – can top w/cheese for serving)


Dorothea’s Cole Slaw (from Sue Atchley)

(10-12 svgs)

1 lg head green cabbage

3 med onions

1 Tbsp sugar

1 tsp prepared mustard

1 c vinegar

1 c vegetable oil

1 tsp celery seed

2/3 c sugar

1.5 tsp sale


Shred cabbage and onions together.

In sauce pan mix 1 Tbsp sugar, mustard and vinegar – bring to a boil; remove from heat and add oil. Bring to a second boil.  To cabbage mixture, add celery seed; 2/3 c sugar; salt & pepper, to taste. Pour hot dressing over cabbage mixture and mix thoroughly.  Chill well – preferably overnight. Drain before serving.


Easy Maple Vinaigrette (from Mary Stubbs)

1 Tbs olive oil

1 Tbs wine vinegar

1 Tbs pure maple syrup

1 rounded t. Kosher salt

1 dash freshly ground pepper

Tart & Sweet. Put all ingredients in a bowl – whisk until emulsified or shake in a lidded jar. (Always use fine quality vinegar and oil).

To change this up try different infused olive oils and special vinegars.

Link on how to make vinaigrette from scratch:

Giddy up Grits ( By Marty Drier)

1 lb bulk sausage

1 tsp tabasco sauce

1 clove minced garlic

2 large eggs, beaten

1 cup instant grits

8 oz green chilies, diced

4 cups boiling water

2 cups grated cheddar cheese

Brown sausage and drain, Add tobacco sauce, garlic, salt and pepper to sausage and set aside. Cook grits in boiling water. Add all ingredients together, stirring until well mixed. Pour mixture into a well- buttered baking dish. Bake uncovered at 350 degrees for about 1 hour. Garnish with chopped cilantro and red bell peppers, or sour cream. Enjoy


Salsa Verde 

Makes about 2 cups

1 lb tomatillos, husks removed and rinsed
1 garlic clove
1 or 2 chiles serranos (can adjust for desired spiciness level)
{Marty removed the seeds and added one half of one serrano}
1/2 cup cilantro leaves
2 tbsp white onion, roughly chopped
1 1/2 tsp kosher or sea salt, or to taste
Warm corn tortillas or tortilla chips

Place tomatillos in a sauce pan and cover with water. Bring to a simmer and cook until the tomatillos are soft and mushy, but not coming apart, about 10 minutes. Place the tomatillos, garlic, chiles serranos (add one by one to taste for spiciness desired and adjust the heat as you go), cilantro, onion and salt in the blender. Blend until smooth. You may also mash it all up in a molcajete. [Mexican mortar and pestle] Offer warm corn tortillas or tortilla chips on the side. This salsa may be used to spoon on top of thousands of things; including tacos, quesadillas, eggs in the morning, or grilled meats.

Rachel’s Butter Pecan Bundt Cake

1 box butter pecan cake mix
1 can coconut-pecan frosting
4 eggs
3/4 c oil
1 c water
1 c chopped pecans

Preheat oven to 350 degrees  Mix all ingredients including the frosting. Pour into bundt pan and bake 1 hr. Drizzle powdered sugar mixed with milk over the cake after it cools.  Vanilla can be used in the milk and powdered sugar if you’d like.