KMTR-NBC Channel 16
May 27th, 2004
Tim Joyce and Kelli Warner

Memorial Day weekend is the official kickoff for the summer barbeque season. Tim, Kelli, and Becky created two easy and delicious side dishes to serve with your favorite barbequed food. Baked Beans are a much loved traditional summer dish. Apple Raisin Coleslaw is a tasty and unique twist on the old standby.

Baked Beans

2 16 ounce cans pork and beans
1 tablespoon yellow mustard
1/2 cup ketchup
1/2 cup onion, diced small
1/2 cup brown sugar
1 teaspoon Worcestershire
1 tablespoon dry mustard powder
3 bacon slices, diced
Salt and pepper to taste

Drain excess liquid from beans. Add all ingredients to a baking dish and stir well. Bake uncovered at 350 degrees for one hour.

Apple Raisin Coleslaw

1 16 ounce bag pre-shredded coleslaw mix
1 tablespoon apple cider vinegar
1/2 cup mayonnaise
1/2 cup raisins
1 granny smith apple, grated
1 lemon, juiced
2 tablespoons sugar
1 teaspoon celery seed
Salt and pepper to taste

Grate the apple using a cheese grater. Peeling the apple first is not necessary. Drizzle with the juice from one lemon.

Make the dressing by combining the apple cider vinegar, mayonnaise, sugar, and celery seed in a large bowl. Add the bagged shredded coleslaw, the shredded apple with the lemon juice, and raisins. Stir well. Salt and pepper to taste. Chill for at least 1 hour before serving.