Swap Shop: Beef up Father's Day menu with kebabs, baked beans
With Father's Day approaching, it's time to think of fare Dad and the whole family can enjoy together. Certified Angus Beef provides two solutions - Grilled Pizza and Steak Kebabs - and Diana Cherry of Chicago and Paula Sabo of Skokie share their favorite Crock-Pot baked beans, requested by S.M. of Chicago.
Fresh salads - or, if time is an issue, deli salads - will be easy additions to the pizza and kebabs. Rice pilaf or brown rice makes a perfect bed for the pretty kebabs. Don't skimp on marinating time for the kebabs - overnight is best.
The baked beans recipes are similar, so choose the one with Dad's favorite beans.
To make Diana Cherry's Crock-Pot Baked Beans:
In skillet, brown 1 pound ground beef with 1 chopped onion until beef is no longer pink; set aside. Cook 1 pound bacon, blot with paper towel; crumble and set aside.
In Crock-Pot, combine 1 (24-ounce) can pork and beans with juice, 1 (16-ounce) can butter beans with juice, 1 (16-ounce) can lima beans (drained), 1 (16 ounce) can kidney beans (drained), 1 cup ketchup and ¾ cup brown sugar. Add cooked ground beef with onion and crumbled bacon. Cover and simmer beans for 6 hours on low, then switch to high and cook 3 more hours.
To make Paula Sabo's Slow Cooker Beans:
In skillet, brown 1 pound ground beef, ½ pound diced bacon and 1 chopped onion until ground beef is no longer pink; drain.
Place in Crock-Pot; add 1 (16-ounce) can red kidney beans (drained), 1 (15-ounce) can pork and beans with juice, 1 (15-ounce) can chili beans with juice, ½ cup brown sugar, ½ cup sugar, 1 tablespoon prepared mustard, 1 tablespoon cider vinegar and ½ cup ketchup. Mix well.
Cover and cook beans on high for 3 hours, or cook on low for 5 to 6 hours.
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