My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Tuesday, June 15, 2010

Egg Free, Dairy Free Meme's 5 Bean Salad

This is our favorite side dish to serve at cookouts.

Meme's 5 Bean Salad

2/3 cup sugar
2 tbsp cornstarch
1 1/2 tsp salt
Pinch pepper
3/4 cup vinegar
1/2 cup water
2 cans dark kidney beans
1 can lima beans
1 can northern beans
1 can green beans
1 can yellow wax beans

In skillet cook bacon until crisp. Reserve 1/4 cup drippings and set the bacon aside. Add the cornstarch, sugar, salt and pepper to the reserved drippings. Stir in the vinegar and water. Bring the mixture to a boil, stirring constantly. Cook and stir for 2-3 minutes. Add all of the beans, reduce the heat, cover and simmer for 15-30 minutes or until the beans are heated through. Stir in the crumbled bacon.
*  The adults like to stir in some diced onion, but we put that on individually because the kids don't like onions.

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