Creating tastes of the town at home

August 11, 2004

Branding Iron Baked Beans

  • 1 (40.5-ounce can) kidney beans, drained

  • 1 (40.5-ounce can) pinto beans, drained

  • 1 (40.5-ounce can) great northern beans, drained

  • 1/2 cup chopped onions

  • 2 cups ketchup

  • 1 cup cider vinegar

  • 1/2 cup mustard

  • 1-1/4 cup brown sugar

  • 1-1/2 pounds hamburger

  • 1/2 pound bacon

Fry bacon until crisp; crumble. Brown hamburger and onion; drain. Place all ingredients in a greased, ovenproof pan; mix well. Bake at 300 degrees, covered, for 1-1/2 hours. Uncover and bake about 30 more minutes, or until brown and bubbly.

Serves 25.

- Recipe courtesy of Leiters' Fine Catering Inc.

Boston Bliss Wrap

  • 1 (12-inch) pesto tortilla

  • 1 to 2 tablespoons cream cheese

  • 1/2 teaspoon mixed Italian spices

  • 4 slices fresh cucumber

  • 1/8 to 1/4 cup alfalfa sprouts, as desired

  • 1/4 pound smoked turkey breast, thinly sliced

Whip together cream cheese and Italian spices; spread onto tortilla. Top with cucumber, sprouts and turkey. Fold.

Makes 1 wrap.

- Recipe courtesy of Pure Bliss & The Sandwich Co.

Jumbo Lump Crab Pasta

  • 1/2 teaspoon extra virgin olive oil

  • 1/3 pound super jumbo lump crabmeat

  • 1 tablespoon Old Bay seasoning

  • 16 ounces penne pasta, cooked

  • 6 ounces Custom Four Cheese Alfredo Sauce (see cook's note)

  • Shredded Parmesan and romano cheeses

  • Chopped parsley

Cook's note: Home cooks should use their favorite Alfredo sauce; Custom Four Cheese Alfredo Sauce is a Dimensions house recipe.


Heat olive oil in saut pan. Add crabmeat and heat to 145 degrees; do not overcook. Add Alfredo sauce and Old Bay seasoning. Heat for about 2 minutes while tossing occasionally. Add cooked penne pasta to crabmeat and sauce mixture; heat to 165 degrees. Place in serving bowl and garnish with Parmesan and romano cheeses, parsley and a sprinkling of Old Bay.

Makes 1 serving.

- Recipe courtesy of Dimensions Restaurant and Catering.

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