The Red, White and Blue and Canada Day!

The Red, White and Blue and Canada Day!

From Memorial Day through Labor Day you will see many American flags displayed, many parades, veterans and labor unions - all celebrating.

This is the time for families and friends to enjoy picnics, grilling, outdoor events and other holiday gatherings. Enjoy the bits of history and the recipes!

Kitchen Witch

Memorial Day/Declaration Day

Memorial Day, originally called Declaration Day, is a day to remember those who have died in our nation’s service. After the Civil war many people in the North and South decorated graves of fallen soldiers with flowers.

In the Spring of 1866, Henry C. Welles, a druggist in the village of Waterloo, NY, suggested that the patriots who had died in the Civil War should be honored by decorating their graves. General John B. Murray, Seneca County Clerk, embraced the idea and a committee was formed to plan a day devoted to honoring the dead. Townspeople made wreaths, crosses and bouquets for each veteran’s grave. The village was decorated with flags at half mast. On May 5 of that year, a processional was held to the town’s cemeteries, led by veterans. The town observed this day of remembrance on May 5 of the following year as well.
Decoration Day was officially proclaimed on May 5, 1868 by General John Logan in his General Order No. 11 , and was first observed officially on May 30, 1868.

The South did not observe Decoration Day, preferring to honor their dead on separate days until after World War I. In 1882, the name was changed to Memorial Day, and soldiers who had died in other wars were also honored.
In 1971, Memorial Day was declared a national holiday to be held on the last Monday in May.

Today, Memorial Day marks the unofficial beginning of the summer season in the United States. It is still a time to remember those who have passed on, whether in war or otherwise. It also is a time for families to get together for picnics, ball games, and other early summer activities.

Flag Day

Flag Day was first observed in 1877 on the 100th anniversary of the Continental Congress’ adoption of the Stars and Stripes as the official flag of the United States. In that year, Congress asked that all public buildings fly the flag on June 14. The idea quickly caught on and many people wanted to participate in waving the flag. One early supporter was B. J. Cigrand, a Wisconsin schoolteacher who wanted June 14 to be known as “Flag Birthday.”

In 1916, President Woodrow Wilson proclaimed Flag Day as a national celebration. However, the holiday was not officially recognized until 1949 when President Harry Truman signed the National Flag Day Bill. In 1996, President Bill Clinton issued the following proclamation:
By The President
Of The
United States Of America
A Proclamation
There is no better symbol of our country’s values and traditions than the Flag of the United States of America. Chosen by the Continental Congress in 1777, it continues to exemplify the profound commitment to freedom, equality, and opportunity made by our founders more than two centuries ago. Our flag’s proud stars and stripes have long inspired our people, and its beautiful red, white, and blue design is known around the world as a beacon of liberty and justice.
Today, America’s Flag graces classrooms, statehouses, courtrooms, and churches, serving as a daily reminder of this Nation’s past accomplishments and ongoing dedication to safeguarding individual rights. The brave members of our Armed Forces carry “Old Glory” with them as they fulfill their mission to defend the blessings of democracy and peace across the globe; our banner flies from public buildings as a sign of our national community; and its folds drape the tombs of our distinguished dead. The Flag is a badge of honor to all – a sign of our citizens’ common purpose.
This week and throughout the year let us do all we can to teach younger generations the significance of our Flag. Its 13 red and white stripes represent not only the original colonies, but also the courage and purity of our Nation, while its 50 stars stand for the separate but united States of our Union. Let us pledge allegiance to this Flag to declare our patriotism and raise its colors high to express our pride and respect for the American way of life.
To commemorate the adoption of our Flag, the Congress, by joint resolution approved August 3, 1949 (63 Stat. 492), designated June 14 of each year as “Flag Day” and requested the President to issue an annual proclamation calling for its observance and for the display of the Flag of the United States on all Federal Government buildings. The Congress also requested the President, by joint resolution approved June 9, 1966 (80 Stat. 194), to issue annually a proclamation designating the week in which June 14 falls as “National Flag Week” and calling upon all citizens of the United States to display the Flag during that week.
Now, Therefore, I, William J. Clinton, President of the United States of America, do hereby proclaim June 14, 1996, as Flag Day and the week beginning June 9, 1996, as National Flag Week. I direct the appropriate officials to display the Flag on all Federal Government buildings during that week, and I urge all Americans to observe Flag Day and National Flag Week by flying the Stars and Stripes from their homes and other suitable places.
I also call upon the people of the United States to observe with pride and all due ceremony those days from Flag Day through Independence Day, also set aside by Congress (89 Stat. 211), as a time to honor our Nation, to celebrate our heritage in public gatherings and activities, and to publicly recite the Pledge of Allegiance to the Flag of the United States of America.
In Witness Whereof, I have hereunto set my hand this seventh day of June, in the year of our Lord nineteen hundred and ninety-six, and of the Independence of the United States of America the two hundred and twentieth.

July 4th/Independence Day

4th of July Quiz
Do you remember why the United States Flag has 13 stripes and how many stars there are?
Let’s see if you remember a little something from history class. :slight_smile:

Q: What are the colors of the United States Flag?

A: Red, white and blue

Q: What do the colors represent?

A: Red stands for courage, white for truth and blue for justice

Q: How many stripes are there on the United States Flag?

A: 13

Q: Why 13?

A: Each stripe represents one of the 13 original states

Q: How many stars are there on the flag?

A: There are 50 stars, each represents one of the present state

Q: What is the 4th of July?

A: Independence Day?

Q: Independence from whom?

A: Britain (England)

The 4th of July has been an important holiday but today, more and more people do not know why we actually celebrate this day. If you are not up to date on your history of the United States, July 4th, 1776 is the day that the colonies decided to declare themselves independent of Britain. By writing a very detailed decree, they decided that they no longer would need to be governed by the Kings of England that had been so very unjust to the colonists in the years before. On July 4th, America was born. We call the 4th of July Independence Day because this day was the day they declared independence from Great Britain.

Today, we celebrate the fact that we are a free nation that is no under the rule of another. But, there is more to the celebration of independence than just the fact that this is the birthday of the United States. In fact, there are many goals and ideas that are represented in this celebration that until this day we fight for and protect around the world.

The Declaration of Independence, the actual decree in which was signed the independence of the United States, stands as a symbol for all of the things that we, as Americans, believe in. What are the symbols that it stands for?

The right to live with the freedoms of religion, without persecution and with the ability to think and do for yourself.

The courage it takes to protect freedom. It took the individuals that signed the Declaration a great deal of courage to do so as they could have been hung for treason. We use this symbol as a means to remind us that courage is often needed in times when our freedoms are threatened.

A symbol that people can live in a country that is governed by its people and that every person in that country is a very important person for its well being.

We celebrate the 4th of July for a number of reasons. We talk about how the United States of America was born and how many have died for that to happen. We celebrate the fact that we, as a nation, want all people to be free. And, we realize that without the courage and bravery of all those that came before us, we would not have the freedoms that we hold so very dear to us.

Canada Day/Dominion Day

On June 20, 1868, a proclamation signed by the Governor General, Lord Monck, called upon all Her Majesty’s loving subjects throughout Canada to join in the celebration of the anniversary of the formation of the union of the British North America provinces in a federation under the name of Canada on July 1st.
The July 1 holiday was established by statute in 1879, under the name Dominion Day.

There is no record of organized ceremonies after this first anniversary, except for the 50th anniversary of Confederation in 1917, at which time the new Centre Block of the Parliament Buildings, under construction, was dedicated as a memorial to the Fathers of Confederation and to the valour of Canadians fighting in the First World War in Europe.

The next celebration was held in 1927 to mark the Diamond Jubilee of Confederation. It was highlighted by the laying of the cornerstone by the Governor General of the Confederation Building on Wellington Street and the inauguration of the Carillon in the Peace Tower.

Since 1958, the government has arranged for an annual observance of Canada’s national day with the Secretary of State of Canada in charge of the coordination. The format provided for a Trooping the Colours ceremony on the lawn of Parliament Hill in the afternoon, a sunset ceremony in the evening followed by a mass band concert and fireworks display.

Another highlight was Canada’s Centennial in 1967 when Her Majesty Queen Elizabeth II attended the celebrations with Parliament Hill again being the backdrop for a large scale official ceremony.

The format changed in 1968 with the addition of multicultural and professional concerts held on Parliament Hill including a nationally televised show. Up until 1975, the focus of the celebrations, under the name “Festival Canada”, was held in the National Capital Region during the whole month of July and involved numerous cultural, artistic and sport activities, as well as municipalities and voluntary organizations. The celebration was cancelled in 1976 but was reactivated in 1977.

A new formula was developed in 1980 whereby the National Committee (the federal government organization charged with planning Canada’s Birthday celebrations) stressed and sponsored the development of local celebrations all across Canada. “Seed money” was distributed to promote popular and amateur activities organized by volunteer groups in hundreds of local communities. The same approach was also followed for the 1981 celebrations with the addition of fireworks displays in 15 major cities across the nation.

On October 27, 1982, July 1st which was known as “Dominion Day” became “Canada Day”.

Since 1985, Canada Day Committees are established in each province and territory to plan, organize and coordinate the Canada Day celebrations locally. Grants are provided by the Department to those committees.

Labor Day

For a lot of people, Labor Day means two things: a day off and the end of summer. But why is it called Labor Day ? Labor Day is a day set aside to pay tribute to working men and women. It has been celebrated as a national holiday in the United States and Canada since 1894.

Labor unions themselves celebrated the first labor days in the United States, although there’s some speculation as to exactly who came up with the idea. Most historians credit Peter McGuire, general secretary of the Brotherhood of Carpenters and Joiners and a cofounder of the American Federation of Labor, with the original idea of a day for workers to show their solidarity. Others credit Matthew Maguire, later the secretary of Local 344 of the International Association of Machinists in Paterson, N.J.

The first Labor Day parade occurred Sept. 5, 1882, in New York City. The workers’ unions chose the first Monday in September because it was halfway between Independence Day and Thanksgiving. The idea spread across the country, and some states designated Labor Day as a holiday before the federal holiday was created.

President Grover Cleveland signed a law designating the first Monday in September as Labor Day nationwide. This is interesting because Cleveland was not a labor union supporter. In fact, he was trying to repair some political damage that he suffered earlier that year when he sent federal troops to put down a strike by the American Railway Union at the Pullman Co. in Chicago, IL. That action resulted in the deaths of 34 workers.

In European countries, China and other parts of the world, May Day , the first day in May, is a holiday to celebrate workers and labor unions. Before it became an international workers holiday, May Day was a celebration of spring and the promise of summer.
Membership in labor unions in the United States reached an all-time high in the 1950s when about 40 percent of the work force belonged to unions. Today, union membership is about 14 percent of the working population. Labor Day now carries less significance as a celebration of working people and more as the end of summer. Schools, government offices and businesses are closed on Labor Day so people can get in one last trip to the beach or have one last cookout before the weather starts to turn colder.

Nothing can cool you off on a hot day like a delicious ice cream cake!

Vanilla Ice Cream
1 1/2 cups sugar
1 cup oil
2 eggs
1 cup buttermilk
2 tablespoons red food coloring
2 tablespoons cocoa powder
1 teaspoon salt
2 1/4 cups cake flour
1 tablespoon vinegar
1 teaspoon baking soda
2 pounds cream cheese, softened
1/2 to 1 1/2 cups powdered sugar, to taste
1 teaspoon vanilla extract
Blackberry jam

Preheat oven to 375° F.

Grease and flour a 10-inch springform pan. In a large bowl, beat together sugar, oil and eggs. Whisk in buttermilk. In a small bowl, combine food coloring and cocoa. Add to egg mixture. Sift salt and flour into batter and mix well. Combine vinegar and baking soda in a small bowl and add to batter. Immediately pour batter into prepared pan and bake 30-40 minutes. Cool cake in the pan for 10 minutes, then remove from pan and cool completely.

Whip cream cheese until light and fluffy. Add sugar and vanilla. Mix well.

Slice cake horizontally into three equal layers. Place bottom layer back into springform pan. Spread with approximately 1 cup of softened ice cream to make a 1-inch layer. Freeze until solid. Spread blackberry jam on top of ice cream layer and place second cake layer on top. Spread with another layer of ice cream and freeze. Top with jam and last cake layer. Freeze until solid. Unmold the cake onto a platter and coat with cream cheese frosting. Freeze until 15 minutes before serving time. Use a knife dipped in hot water to cut slices.

Serves 16-20.

BBQ chicken is just right for summer enjoyment!

4 to 6 lbs. of chicken parts of choice
1/2 C. butter, cut into chunks
1/4 C. cider vinegar
1/4 C. sugar
1/4 C. yellow mustard
1 T. Worcestershire sauce
2 t. freshly ground black pepper, or to taste
1/2 t. cayenne (optional)

Preheat grill and lightly coat with oil or cooking spray. Rinse chicken pieces, pat dry and set aside.

Place butter in 2-cup microwave-proof measuring cup. Microwave on high 2 minutes or until butter is melted. Stir in vinegar, sugar, mustard, Worcestershire, pepper and cayenne. Alternatively, place ingredients in saucepan and heat until butter is melted. Stir to combine.

Place chicken on prepared grill 4 to 6 inches from source of heat, basting and turning frequently. Cook bone-in pieces 35 to 45 minutes, depending on size, and boneless pieces 12 to 15 minutes.

Chicken is done when no longer pink inside and juices run clear when thighs are pierced with fork. Bone-in pieces are done when temperature on meat thermometer is 170°F.
Yields 4 to 6 servings.

Patriotic Cheesecake Pie

8 sheets (about 13" x14" each) thawed frozen phyllo dough
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)

Preheat oven to 425°.F.

For Crust:
Grease a 9" pie plate. Set aside.

On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter. Top with another phyllo sheet, continue to make 8 layers, brushing butter between each layer. Using kitchen scissors or a sharp knife, cut the layers into one 12-13 inch circle. Carefully press circle into the prepared pie plate, gently fan edges. Bake until edges are just golden, about 6-8 minutes. Cool slightly on a wire rack. Reduce oven temperature to 350°F.

In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy. Add eggs and beat until well combined. Fold in 1 cup of the blueberries. Pour mixture into prepared crust. Bake until set, about 40-50 minutes. To prevent over browning of crust, gently cover with aluminum foil during the last 25 minutes of baking. Cool completely on a rack.

To Serve:
In a small bowl, beat jelly until smooth. Spread over cheese filling. Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired.

YIELD: 8 - 10 Servings

Dreamy Lemon Bars
All the lemon taste in these bars comes from the tart lemon icing. They are a variation of that old favourite, dream bars.

Base:
1/3 cup butter
1 cup sifted all-purpose flour
2 tablespoons granulated sugar

Combine ingredients to make coarse crumbs.

Pat firmly into ungreased 9x9-inch cake pan.

Bake in 350 F oven for 15 to 20 minutes until set but not brown.

Topping:

2 beaten eggs
1/2 cup firmly packed brown sugar
3/4 cup angel flake coconut
1/2 cup chopped walnuts
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon vanilla

Combine ingredients and spread over cooked base.

Return to oven and bake 25 to 30 minutes.

Top immediately with icing. Cool 15 minutes and cut into bars.

Icing:
2 teaspoons grated lemon rind
1 cup sifted icing sugar
2 tablespoons lemon juice

Mix together and spread over hot bars.

Lovely Lemon Chicken

1 C. kosher salt
2 whole chickens (about 3 1/2 lbs. each), each cut into 8 pieces, or 5 1/2 lbs. of chicken parts
ground black pepper
1/4 C. olive oil
4 large cloves garlic, minced very fine
1 C. fresh lemon juice (from about 5 lemons)
1 1/2 t. dried thyme

Dissolve salt in 8 cups water in large glass or ceramic bowl or several gallon-size zipper-lock plastic bags. Add chicken parts (seal zipper-lock bag, if using) and refrigerate about 1 1/2 hours. Remove chicken from brine, rinse well, dry well with paper towels and sprinkle with pepper.

Build a medium-hot fire. (If using charcoal, spread coals over only 2/3 of grill.)

Heat olive oil and garlic in small saucepan over low heat, and when garlic just starts to sizzle, remove from heat. Mix with lemon juice and thyme in large, shallow non-reactive pan, such as a 13 by 9 inch baking dish. Set aside.

Place chicken, skin side down, on rack over hot coals. Grill, pulling chicken over to cool side of grill if flare-ups occur or if chicken starts darkening too quickly. Turn chicken and move it around to ensure even cooking, until chicken is a spotted dark golden brown; 15-17 minutes for legs, thighs and wings, 18-20 minutes for breasts (expect slightly longer cooking times if gas grilling). As chicken parts are done, roll them in the pan of lemon sauce to coat completely.

Return chicken parts to cool side of grill (or reduce heat to medium if cooking on gas); grill over low heat so lemon sauce flavors meat, about 5 minutes longer, turning each piece and brushing it with sauce once more. Return chicken to pan and roll in lemon sauce once again. Serve warm or at room temperature.

Grilled Club Sirloin Steaks

4 boneless club sirloin steaks cut about 1 inch thick
2 large cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
2 tablespoons fresh chopped thyme
1/2 teaspoon crack black pepper
1/4 teaspoon salt
1/2 teaspoon parsley

Preheat grill to medium heat. In a small mixing bowl, combine thoroughly the garlic, rosemary, thyme, pepper, salt and parsley. Press the mixture above into both sides of club sirloin steaks.
Place the club sirloin steaks on the heated grill grids and grill uncovered for about 16 minutes for medium rare to about 18 minutes for medium doneness, turning occasionally.
Makes 4 servings.

These grilled pepper steak sandwiches are great for summertime and also for tailgating!

1 lb Sirloin steak, 1" thick
1 Each small sweet red, green and yellow peppers, sliced
2 Green onions, chopped
1 Clove garlic, minced
1 tb Chopped fresh basil (or 1 t dried)
1 tb Olive oil
Pinch each salt and pepper
4 Crusty rolls

MUSTARD HERB MIX:
1 tb Dijon mustard
1 ts Dried oregano
1 Clove garlic, minced
1/2 ts Pepper

Mustard Herb Mix: Combine mustard, oregano, garlic and pepper. Trim fat from steak; spread mustard mix onto each side.

Place red, green and yellow peppers, onions, garlic and basil in centre of large piece of heavy-duty foil; toss together lightly. Sprinkle with oil, salt and pepper.
Fold up foil to form package, sealing well. Place steak and package on greased grill over high heat.

Cook steak, turning once, for 10 minutes for medium-rare or to desired doneness; cook package until puffed.
Remove steak to cutting board; tent with foil and let stand for 5 minutes. Slice each roll in half horizontally, without cutting completely through. Slice steak and stack onto rolls; top with pepper mixture.
Makes 4 servings.

Maple Syrup Tart

1 1/2 c Maple syrup
1/4 c Cold water
1 c Whipping cream
1 Pie shell, 9" - baked
1/4 c Cornstarch

In saucepan, combine maple syrup and cream. Blend in cornstarch and water together until smooth. Bring filling to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened.
Pour filling into baked pie shell and let cool until set.
SERVES 6-8

Patriotic Pound Cake

10 3/4 oz package of frozen pound cake
8 oz container of whipped cream cheese
3 tbsp powdered sugar
2 tbsp orange juice
1 1/2 cups fresh blueberries, divided
1 cup sliced fresh strawberries
Raspberry-Orange Sauce (*recipe below)
:
Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce.

Meanwhile, in a bowl stir together cream cheese, sugar and orange juice
until well blended.

Assemble cake:
Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over cream cheese.
Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture.

Decorate cake to resemble an American flag using remaining blueberries and strawberries.

Serve with remaining Raspberry-Orange Sauce.

*Raspberry-Orange Sauce:
Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.

Barbecued Doggies

3/4 C. chopped onion
3 T. butter
1-1/2 C. chopped celery
1-1/2 C. ketchup
3/4 C. water
1/3 C. lemon juice
3 T. brown sugar
3 T. vinegar
1 T. Worcestershire sauce
1 T. yellow mustard
2 packages Hot Dogs
16 hot dog buns, split

In a saucepan over medium heat, saute onion in butter until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cut three 1/4 inch deep slits on each side of hot dogs; place in a 2-1/2 quart baking dish. Pour the sauce over the hot dogs. Cover and bake at 350°F. for 40-45 minutes or until heated through.

Tourtiere De Quebec (Quebec Pork Pie)
Yield: 6 Servings

1 1/4 lb Ground pork
1/2 To 3/4 cup cold water
1/2 c Onion, finely chopped
1/4 c Celery, finely chopped
1/2 ts Ground black pepper
1 Bay leaf
1/2 ts Dried savoury
1/4 ts Dried rosemary
1/4 ts Grated nutmeg
Pinch cinnamon
Salt
1/4 c Old-fashioned rolled oats
Pastry for double crust pie

This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence.

Servings: 6

In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf.

Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.

Brats with Caraway Kraut

Brat marinade:
2 bottles (12 oz. each) beer
1 large onion, chopped
6 T. brown mustard
1 t. each: caraway seeds, ground coriander
12 uncooked bratwursts, about 5 oz. each

Caraway kraut:
2 T. butter
1 small onion, chopped
2 t. each: caraway seeds, brown mustard
2 C. drained sauerkraut
freshly ground pepper

Sandwiches:
8 kaiser rolls or 16 large slices of rye bread
brown mustard
8 thin slices cheese, such as Swiss, provolone, Gouda or Gruyere
1 C. chopped dill pickles

For marinade, combine beer, onion, mustard, caraway seeds and coriander in a large saucepan. Heat to boil; reduce heat, simmer 5 minutes. Add bratwursts; simmer, covered, 15 minutes. Remove from heat, leave brats in liquid…

Heat grill to high. For kraut, melt butter in medium saucepan over medium heat. Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes. Stir in mustard, sauerkraut and pepper to taste. Reduce heat to low; cover, keep warm.

Drain brats; discard marinade. Halve brats lengthwise; cut halves in half crosswise. Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side. Toast rolls, cut side down, on edge of grill, about 30 seconds.

To assemble sandwiches, coat both sides of each toasted roll with mustard. On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top. Close with top roll; push roll down to mingle juices and ingredients. Repeat with remaining ingredients.

A&W Boston Baked Beans

1/2 cup A&W Root Beer
4 bacon strips
1 cup chopped onion
2 cloves garlic, minced
2 cans (1 lb, 5 ounce size) pinto beans, drained
1 cup ketchup
1/3 cup brown sugar
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/8 teaspoon ground cloves

Preheat oven to 350F.

Cook bacon strips in a small frying pan until crisp; cool and crumble. Reserve 1 tablespoon bacon drippings.

Saute onion and garlic in the reserved drippings over medium heat for 10 minutes or until translucent.
Place bacon, chopped onion, garlic and remaining ingredients in a 2-quart casserole dish; stir until well blended.
Bake, uncovered, for about 1 hour or until done.

Add some pineapple to your baked beans for a great flavor:

1 lb. Ground beef
1 can (28 oz.) baked beans
1 can (8 oz.) pineapple tidbits, drained
1 Jar (4 1/2 oz.) sliced mushrooms, drained
1 lg Onion, chopped
1 lg Green pepper, chopped
1/2 cup Barbecue sauce
2 tb Soy sauce
1 Garlic clove, minced
1/2 ts Salt
1/4 ts Pepper

In a skillet, brown beef; drain. Transfer to a 5 qt. slow cooker. Add remaining ingredients and mix well.

Cover and cook on low for 4-8 hours or until bubbly. Serve in bowls.
Yield: 6-8 main dish or 12-16 side-dish serving.