Hot Bacon Potato Salad

5 unpeeled medium potatoes (about 1.5 pounds)
8 slices bacon, crisply cooked and crumbled
3 green onions, sliced
1-2 stalks of celery, finely chopped
1/2 cup mayo
1/4 cup white vinegar
2 tsp. sugar
1 tsp. salt
2 tsp. mustard
1/4 tsp. ground pepper

1. Heat 1 inch salted water to boiling. Add potatoes. Cover and heat to boiling; reduce heat to low. Simmer about 25 minutes or until almost tender; drain. Cut potatoes into 1/4 inch slices (I let them cool a bit first)

2. Preheat grill. Mix potatoes, bacon, onions and celery in a large bowl. Mix remaining ingredients; pour over potato mixture and toss thoroughly.

3. Place mixture in 8x8x2 foil pan. Cover with foil and grill on low heat for 20 minutes, stirring once.**

**Or, if you don't want to throw this on the grill, you can place mixture into a 2 qt. casserole and bake in 350 degree oven.

Coleslaw

Ingredients:

• 1/2 cup mayonnaise
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup buttermilk
• 1/4 cup white distilled vinegar
• prepared Silver Springs horseradish to taste
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 cups finely chopped cabbage (about 1 head)*
• 1/4 cup shredded carrot (1 medium carrot)*
• 2 tablespoons minced shallot (1 large shallot does the trick)

         *(You can just buy a bag of coleslaw mix instead of grating your own cabbage and carrots)

Directions:

1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). I do this with a food processor. Better yet, buy bagged coleslaw mix
2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, minced shallot, salt, and pepper in a large bowl and beat until smooth.
3. Add the cabbage and carrots, mix well.
4. Cover and refrigerate for at least 2 hours before serving. This definitely tastes better the longer it sets. Try making it a day ahead, if possible.

Serves 10 to 12.

Baked Beans

Ingredients:
1 cup (8 oz) dried navy beans (the ones @ Horrocks)
4-6 ounces bacon, cut into large chunks
1 onion, roughly chopped
6 TBSP molasses (90 g)
2.5 tsp. salt
Scant 1/2 tsp. pepper
2 tsp. mustard (10 g)
1 cup ketchup (272 g)
3/4 cup brown sugar (160 g)
6 TBSP white distilled vinegar (and then adjust to taste)

Directions:

1. Soak beans  in salt water brine (1 1/2 tablespoons of kosher salt dissolved in 2 quarts of water) overnight. They can brine for up to 24 hours. 
2. Drain. Rinse beans under cold water & place in Instant Pot. Cover beans with 2 inches of cold water. Add some onion, garlic cloves, a bay leaf, & 1/2 tsp kosher salt. Pressure cook  for 13 minutes  (it takes ~35 minutes to build up pressure and cook), turn off “keep warm” setting and let Instant Pot naturally release for 25 minutes. 
3. Drain beans, reserving their liquid.
4. Arrange the beans in a bean pot or casserole by placing a portion of the beans in the bottom of the dish and layering them with bacon and onion.
5. In a saucepan, combine molasses, salt, pepper, mustard, vinegar and brown sugar. Bring mixture to a boil and then pour over the beans. Pour in just a tad of the reserved liquid, ~1/2 cup.
6. Bake uncovered at 300 for 2.5 - 3 hours, until the top starts getting the carmelized skin.

Note: You can prepare these beans through step 5 and bake them the next day.