Thursday, February 02, 2006

Bean Medley

3-4 slices of baconchopped
Medium onion chopped
1 large can of baked beans (like Bush's)
1 can lima beans
1 can kidney beans
1/2 cup brown sugar
1/4 cup ketchup
a few dashes worcestershire sauce
1 cup cheddar cheese cubed (I use LOTS of cheese - the cheesier the better)
1/4 cup parmesan

Sautee bacon and onion until onions are tender.
In a baking dish, mix beans, brown sugar, ketchup and worcestershire sauce
Toss in the bacon, onion and cheddar. Top with parmesan.
Bake in the oven at 350 for about 45 minutes.
Goes wonderfully with ham, but great with most meals.

Grandma's Chili

1lb Ground beef
Medium onion, chopped
1 large can kidney beans
1 bottle of chili sauce (I use Heinz ususally, I think)
worcestershire sauce to taste
chili powder to taste if desired

Brown meat and onions well. Add kidney beans, and whole bottle of chili sauce. Fill the bottle with water and add. Season as desired. Simmer for at least 30 minutes. So easy and tasty. I like to serve it with shredded cheddar cheese - and sometimes a dollop of sour cream on top.

Beef Stick Sausage

An old Schmidt family recipe that I love.

Buy the cheapest hambuger mean for the extra fat

For each lb of meat add:

1/2 tsp each whole mustard seed, coarse ground black pepper or peppercorns, garlic salt
1 rounded tsp Morton's Tender Quick Salt
3 drops of liquid smoke (1 tsp per 5lb meat)

In a large bowl thoroughly mix the meat and seasonings until well blended.

Cover tightly - refrigerate 3 days
On the 3rd day, take meat out and knead well for 10 minutes. Retrun to refrigerator covered.

4th day knead again and shape into long rolls, 3 inches in diameter. Wrap tightly in plastic wrap. Refrigerate overnight.

5th day, remove wrap, put rolls on broiler pan and bake for 8 hours at 150 (I cook at lowest temp, meat is done when thermostat reads well done. That is about 4-5 hours)

Cool

Wrap in plastic wrap and store in refrigerator.

Keeps well for 2-3 weeks. Longer storage in freezer.

Yummy green beans

Green beans (fresh, frozen or canned)
Onion soup mix (about 1/4 of the package)
water enough to cover the beans
Butter
Almonds - sliced and toasted

Put beans, soup mix, and water in a pot and boil until tender.
Toast sliced almonds in oven until golden.
Drain beans and add butter. Add almonds. Yum.

Hamburger Soup

I've had this since I was a kid and is really good on a chilly night with fresh bisquits.

1 1/2 lbs ground beef
1 med onion chopped
1 28 oz can tomatoes
2 cups water
3 cans of consumme
1 can tomato soup
4 carrots chopped
1 bay leaf
3 celery stalks chopped
parsley if desired (I never use)
1/2 tsp thyme
8 tbsps barley

Brown meat and onion well. Drain. Combine the rest of the ingredients in large pot. Simmer covered at least 2 hours, or all day for richer flavor.

This makes a really huge pot. You can half the recipe or make the whole thing and it freezes very well.
pepper and salt to taste

Fun-du: Smoked Gouda Fondue with Bacon and Almonds

I saw this on 30 Minute Meals with Rachel Ray. I have not tried it yet, but how could this not be amazing??

Salt 1 head cauliflower, cut into florets
1 pound asparagus
2 tablespoons extra-virgin olive oil, (2 turns of the pan, plus some for drizzling)
2 shallots, thinly sliced 1 pound white mushrooms*
Salt and black pepper
2 to 3 tablespoons red wine vinegar, eyeball it
1 1/2 pounds kielbasa
1 cup drained cornichons or baby Gherkin pickles
2 red pears
4 teaspoons lemon juice, divided
1 baguette, sliced
6 slices thick cut bacon

Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat.

Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias. While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop.


8 ounces Gruyere, shredded
1/3 pound, about 6 ounces, smoked Gouda, shredded
1 rounded tablespoon all-purpose flour
1 large clove garlic, smashed away from skin
3/4 cup dry white wine
1/4 cup smoked almonds, coarsely chopped


Make the fondue: combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic then discard. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.

Honey Chicken

This is almost the exact recipe I use on spare ribs, but Shana uses is to make Honey Chicken. I made it last night and it was great. Shana suggests serving with mashed potatoes, but I used rice - either should be good.

1/4 cup honey
2 tbsp soy sauce
2 tsp ketchup

Stir together and pour over chicken breasts. Bake at 350 for 40 minutes.
That's it and it is wonderful!