Submitted by Chris Baxter
1 lb. ham, ham hocks or smoked sausage
1 cup onion
1 - 14.5 oz. can diced tomatoes
1 tsp chili powder
Juice of 1 lemon
1 -2 cloves garlic, minced
Cooking Instructions
Traditional Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
1. After soaking, drain water, add 2 quarts of water and meat.
2. Bring beans to boil, reduce heat and simmer uncovered for 2 1/2 hours.
3. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer another 30 minutes.
4. Add contents of ham packet 1-2 minutes before cooking is completed. Salt and pepper to taste.
Quickcook Method:
1. Place rinsed beans in a pot with 3 quarts water.
2. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes.
3. After 60 minutes, add ingredients. Simmer 30-45 minutes.
4. Add contents of ham packet 1-2 minutes before cooking is completed. Salt and pepper to taste.
Yield: approximately 3 quarts. Serves 14-16
Tuesday, September 13, 2011
Lentil Vegetable Soup
Submitted by Kathy Hansen
1 lb. lentils, rinsed
1/2 lb. hamburger, browned (I substituted 1 cup TVP soy)
1/2 cup diced onion (substituted dehydrated)
1 cup diced celery (substituted dehydrated)
1 cup diced carrots (substituted dehydrated)
1 1/2 tbsp parsley
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp sugar (I used Stevia)
1 quart tomatoes with juice
1 tbsp vinegar
Combine all but last 2 ingredients. (When adding TVP, save to the end.) Cover with water. Bring to boil and simmer 1 1/2 hours. Add tomatoes and vinegar (and TVP). Simmer another 1/2 hour. (May add leftover spaghetti or macaroni. I added fresh zucchini, blended with tomatoes.)
May also add 1 cup barley at the beginning. Or whole wheat, boil 2 cups water and pour into a quart jar with 1 cup whole wheat. Seal with rubber canning lid for 2 hours, then stir into soup for nutty whole-grain addition.
1 lb. lentils, rinsed
1/2 lb. hamburger, browned (I substituted 1 cup TVP soy)
1/2 cup diced onion (substituted dehydrated)
1 cup diced celery (substituted dehydrated)
1 cup diced carrots (substituted dehydrated)
1 1/2 tbsp parsley
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp sugar (I used Stevia)
1 quart tomatoes with juice
1 tbsp vinegar
Combine all but last 2 ingredients. (When adding TVP, save to the end.) Cover with water. Bring to boil and simmer 1 1/2 hours. Add tomatoes and vinegar (and TVP). Simmer another 1/2 hour. (May add leftover spaghetti or macaroni. I added fresh zucchini, blended with tomatoes.)
May also add 1 cup barley at the beginning. Or whole wheat, boil 2 cups water and pour into a quart jar with 1 cup whole wheat. Seal with rubber canning lid for 2 hours, then stir into soup for nutty whole-grain addition.
Easy Dill Pickles
Submitted by Nita Giles
8 pounds pickling cucumbers
4 cups apple cider or white vinegar
12 cups water
2/3 cup salt (iodized or pickling)
garlic peeled and halved
fresh dill weed
1. Wash cucumbers and place in the sink or large kettle, cover with ice and cold water. Soak for at least 2 hours but no more that 8 hours.
2. Sterilize 8 or more 1 quart canning jars and lids.
3. In a large pot over medium heat, combine vinegar, water and salt, bring to a rapid boil (this is the brine).
4. In each jar place 1-2 halves garlic, one heard of dill, then enough cucumbers to fill the jar. Fill jars with the hot brine. Put on lids and rings.
5. Process sealed jars in a boiling bath water for 15 minutes.
6. Store pickles for a minimum of 2 weeks before eating. refrigerate after opening. Pickles will keep up to 2 years if stored in a cool dry place.
8 pounds pickling cucumbers
4 cups apple cider or white vinegar
12 cups water
2/3 cup salt (iodized or pickling)
garlic peeled and halved
fresh dill weed
1. Wash cucumbers and place in the sink or large kettle, cover with ice and cold water. Soak for at least 2 hours but no more that 8 hours.
2. Sterilize 8 or more 1 quart canning jars and lids.
3. In a large pot over medium heat, combine vinegar, water and salt, bring to a rapid boil (this is the brine).
4. In each jar place 1-2 halves garlic, one heard of dill, then enough cucumbers to fill the jar. Fill jars with the hot brine. Put on lids and rings.
5. Process sealed jars in a boiling bath water for 15 minutes.
6. Store pickles for a minimum of 2 weeks before eating. refrigerate after opening. Pickles will keep up to 2 years if stored in a cool dry place.
Easy Salsa
Submitted by Nita Giles
1. Tomatoes (I usually use Roma's or whatever is in the garden) as many or few as you like.
2. Onions - for a large batch I usually use 2 medium
3. Green Pepper - one large or two for a large batch
4. Jalapenos - one to 3, if you want it hot leave in some of the seeds
5. Cilantro - one bunch or two of a large batch
6. Garlic 1-2 tablespoons minced
Place ingredients in a food processor a little at a time, then pour into a large bowl. Season with garlic salt, onion salt, salt to your liking.
1. Tomatoes (I usually use Roma's or whatever is in the garden) as many or few as you like.
2. Onions - for a large batch I usually use 2 medium
3. Green Pepper - one large or two for a large batch
4. Jalapenos - one to 3, if you want it hot leave in some of the seeds
5. Cilantro - one bunch or two of a large batch
6. Garlic 1-2 tablespoons minced
Place ingredients in a food processor a little at a time, then pour into a large bowl. Season with garlic salt, onion salt, salt to your liking.
Peanut Energy Bar
Submitted by Dixie Sloan
½ c peanuts
½ c sunflower seeds
2 c. raisins
2 c. oats
2 c. rice krispies
¼ c wheat germ – toasted
Combine the above .
½ c. peanut butter
½ c. brown sugar
½ c. honey
Combine and microwave until bubbling. Add 1 t. vanilla and stir. Pour over dry ingredients and stir to coat everything. Press, FIRMLY, into a greased 9” x 13” pan.
Let stand until cool and firm – 1 hour. ENJOY.
Vanishing Oatmeal Raisin Cookies
Submitted by Becky Curtis
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)1 cup raisins
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)1 cup raisins
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
- Prep Time: 20 min
- Cook Time Time: 08 min
Variations
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
Yield
4 DOZEN
Subscribe to:
Posts (Atom)
