Recipz

Archive for the ‘Eggs and Pasta and Legumes’ Category

2 (1-lb., 15 oz.) cans Van Camps beans
8 slices bacon, chopped
1 large onion, chopped
3/4 c. pancake syrup
1/4 c. molasses
1/2 c. catsup
brown sugar

Drain beans and put in large baking dish. Add pancake syrup, molasses, a little brown sugar, and catsup. Brown bacon and onion, drain, and add to bean mixture.

Bake at 375*F at least 1 hour.

31 oz. can pork and beans
16 oz. can French style green beans
15 oz. can pinto beans, drained
1 can Dennison lima beans and ham
5-6 green onions, chopped
1 green pepper, chopped
1 lb. bacon (half of the grease)
1 can diced green chilies
1/2 to 1 whole 12 oz. bottle chili sauce
1/2 c. brown sugar
1/2 c. ketchup
2 t. mustard
1/2 c. barbecue sauce

Fry bacon. Saute onions and green pepper in bacon grease, then add other ingredients.

Bake 45 minutes at 350*F

1/2 green pepper, chopped
1 medium onion, chopped
1 T. flour
1 can kidney beans
mashed potatoes

Fry green pepper and onions in oil. Add juice from the can of kidney beans, and flour to thicken. Add beans; pour into casserole. Cover with mashed potatoes.

Bake at 350*F until potatoes are lightly browned.

1-1/3 c. water
1/2 t. salt
1-1/3 c. 5-minute rice
1/2 t. fines herbs or dried parsley
2 c. frozen broccoli cuts
1 can red kidney beans, rinsed and drained
1 can stewed tomatoes
1/4 t. pepper
1 c. shredded Cheddar

Bring water and salt to boil in medium-size saucepan. Stir in rice and herbs, cover and let stand while preparing beans.

Mix remaining ingredients except cheese in large deep skillet or 3-qt. saucepan. Cover and cook over high heat, stirring occasionally, 5-6 minutes until bubbly and heated through.

Spoon rice onto serving dish or plates. Top with beans and vegetables; sprinkle with cheese. Makes 4 servings.

1 lb. dried white kidney or navy beans
1-1/2 lb. smoked ham hock
3 large onions, coarsely chopped
5 carrots, peeled and sliced
1 T. salt
1 t. white pepper
1/2 t. dried sage, crumbled
1/2 t. dried thyme, crumbled

Rinse and sort beans. Soak in cold water to cover 2 hours. Drain beans; rinse under cold water.

Combine beans and all remaining ingredients in Dutch oven. Add enough water to cover. Bring to boil.

Reduce heat, cover partially and simmer 8 hours, skimming surface, stirring occasionally; thin with additional water as necessary to prevent sticking.

Remove ham hock. Cut meat and marrow from bone. Stir into beans. Serve Makes about 10 cups.

1 lb. dried pintos
6 c. water
1 lb. bacon, cut into 1/2″ pieces
1 lb. smoked link sausage, cut into 1/2″ pieces
2 medium onions, chopped
4 cloves garlic, minced
1/4 c. Worcestershire sauce
1/4 to 1/3 c. brown sugar
2 T. ground cumin
1 T. (or less) chili powder
1 T. (or less) pepper
1 T. celery seeds
1 t. salt
1 bay leaf
16 oz. can tomatoes, undrained and chopped

Sort and wash beans; place in a large Dutch oven. Cover with water 2″ above beans. Let soak 8 hours.

Drain beans and return to Dutch oven. Add 6 c. water.

Combine bacon and next 4 ingredients in skillet; cook over medium heat until bacon is browned and vegetables are tender. Drain. Add to beans. Add remaining ingredients except tomatoes, and bring mixture to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender, stirring occasionally.

Add tomatoes; cook 30 minutes longer. Remove bay leaf.

Makes 10 servings.

4 oz. cooked and drained spinach
1 egg
1 T. butter
1/4 c. mozzarella cheese
1 T. Parmesan cheese
1 c. cottage cheese
1 c. chopped spinach, drained
1/2 jar Prego spaghetti sauce, mixed with browned ground beef

Combine spaghetti, egg, butter, mozzarella, and Parmesan; line a casserole dish with this mixture. Layer cottage cheese and spinach on top of spaghetti mixture. Spread Prego and beef mixture over top, and top with additional grated mozzarella cheese.

Bake, uncovered, at 350*F for 30-35 minutes.