Kathy’s Ellensburg Rodeo Beans
Washington State’s Ellensburg Rodeo, held on
Labor Day weekend, turned 80 years old in
2003. This recipe has been a favorite at a family
reunion held for many years at the rodeo. It can
be made in advance and put in a slow-cooker while
everyone is at the rodeo. Serve it with a salad,
rolls and barbecued meat.
1poundhamburger 115-ouncecanbutter
1/2poundbacon, beans,drained
cutin1-inchpieces 1/2cupbrownsugar
1cupchoppedonion 1/2cupwhitesugar
115-ouncecanredkidney 1tablespoonvinegar
beans, drained 1 teaspoon dry mustard
115-ouncecan 1/2cupketchup
pork and beans
Salt and pepper
Kathy Harris, Ellensburg, Washington
1. Preheat oven to 350°F. In a large skillet over
medium heat, cook hamburger, bacon and onion.
Pour off grease and add beans, sugar, vinegar,
mustard and ketchup. Season to taste with salt
and pepper and adjust the seasonings.
2. Bake in a medium-sized covered casserole for
40 minutes, or for 4 hours in a slow-cooker.
Makes 8-10 servings.
Top Brass Grandma Vignolo’s
Sour Cream Potato Salad
11/2cups minced
fresh parsley
8 Top Brass* red or
white potatoes
2 teaspoons salt
2 cups mayonnaise
2 cups sour cream
Hot pepper sauce to taste
Fresh onion juice to taste
1. Combine mayonnaise, sour cream, hot pepper
sauce, onion juice and parsley.
2. Place potatoes in a large saucepan, cover with
water and bring to a boil; add salt, lower heat and
boil gently about 25 minutes, or until tender when
pierced with a fork. Drain and cut into cubes.
3. In a large bowl, make a layer of cubed potatoes.
Spread dressing on potatoes. Repeat with remaining
potatoes. Do not stir.
4. Refrigerate overnight. Stir before serving and
add more dressing if necessary. Serves 12.
*Brands may vary by region; substitute a similar product.
