1-1/2 cups sugar
1-1/3 cups vinegar (white or cider)
1 teasp. salt
1/3 vegetable oil
1/2 pkg Zesty Italian dressing

Cook 5 minutes longer until vegetables are limp but not browned. Stir in:1 can (8 oz.) tomato sauce
1/2 c. water
2 tbsp. vinegar
1 clove garlic, finely chopped
1 tsp. dry mustard
1/2 tsp. ginger
1/2 tsp. oregano
1 tbsp. brown sugar
1 tsp. salt
Dash of Tabasco sauce

Bring to boil, reduce heat and simmer 5 to 10 minutes. While sauce is simmering divide between 4 individual casserole dishes (or one large casserole):4 c. baked beans or 1 can (1 #12 oz.) pork and beans

Spoon hot meat sauce over beans, divide equally between casserole dishes. Bake uncovered in moderate oven at 375 degrees for 20 minutes. Sprinkle with 1 cup shredded sharp cheese. Return oven until cheese melts. Serve hot. Makes 4 servings.

1#10 can Bush’s Baked Beans — this is the big can
2/3 cup Brown sugar
2 tablespoons Dry mustard
1 1/2 cup Onion — chopped
1 cup Bell pepper . chopped

The beans are already cooked. Mix all the ingredients together and place
in a covered baking dish. Cook in the oven only, not on the stove top. 45
minutes in a 350F should be enough to soften the peppers and onions.

In small skillet fry bacon, drain and set aside. Saute onions and green pepper until wilted. In large bowl, combine ketchup, brown sugar, Worcestershire, barbecue seasoning, liquid smoke and dry mustard. Skim liquid from top of beans while still in can and remove fatty pieces of pork. Combine beans, bacon, onion, and peppers with other ingredients. Put into a greased, 2 quart casserole.
Bake at 350F for 30 to 45 minutes.

Saute the carrots, celery and onion in the bacon grease. Drain the bean of
the soaking water and rinse well. Put sauteed vegetables, beans, chili
peppers and bay leaf in crock pot. Fill to within 2 inches of top ( this
is in my 6 quart) cover and set on High. Depending on the beans it will
take 6 to 8 hours to cook soft. If you need it to cook longer just add
more water at the beginning. At this point add tomato sauce, salt and
pepper. Let cook for 1/2 hour more and it’s ready.

In a kettle, dutch oven, etc. bring the beans and water to a boil;
boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.
Add ham bone, tomatoes, and onion. Bring to a boil, cover and simmer 1
to 1 1/2 hours or until beans are tender. Add okra and simmer 15
minutes longer. Remove bone, cut off any meat and add meat to soup to
reheat. Season with salt and pepper to taste.

Brown meat, drain; add the other ingredients and bake at 350 degrees for forty-five minutes. Enjoy!

1 (9-inch) unbaked pie shell

Preheat the oven to 350 F. Mix all the ingredients well, in a large bowl.
Pour into pie shell. Bake for 35 to 40 minutes. Serve pie warm from the
oven with whipped cream or ice cream.

Fry bacon until crisp. Add onion, green pepper, and garlic and saute until
vegetables are tender. Stir in the cans of beans, the chili and bologna.
Pour into lightly greased casserole. Top with shredded cheese. Bake in a
(400F) oven for 20 minutes or until mixture is bubbly.

In a bowl, combine the first five ingredients; mix well. Stir in the beans; pour
into an ungreased 2-qt. baking dish. Bake, uncovered, at 375 degrees for 35-40
minutes or until bubbly.

Preheat oven to 350 deg. Clean the beans and soak at least 1 1/2 hours.
Cook them, partially covered, about 1 1/2 hours. Saute the onion in butter
or olive oil and add chili powder and mustard. Combine cooked beans (make
sure they are cooked enough) with onions and remaining ingredients. Pour
into greased casserole dish, cover, and bake at 350 deg. for 35-40
minutes. Serve with fresh corn bread, or over rice.

Directions:

Combine beans & water in slow cooker, cover & cook on low heat for 7 hours until tender. Drain, refrigerate in pot. Can be cooked up to 3 days in advance. Stir together molasses, coffee, sugar, vinegar, mustard, salt & pepper in small bowl. Stir into beans in pot. Add onion & canadian bacon, pushing down into beans. Cook, covered, on low heat for 7 hours, or until beans are flavored through.

Put everything except the salts and garnish in the crockpot on low heat. Cook covered on LOW setting for 8 to 10 hours. Check liquid level, adding water if needed to cover the beans. Beans should be very tender. Add salt and seasoned salt.
Remove bones and bay leaves and garnish before serving.
Serve over rice with grilled or smoked sausage.

Drained and rinsed. 1/2 c Water or beer (I’d use beer)

1/2 Medium onion, sliced

3 Cloves garlic, minced

1/2 c Fresh Cilanto leaves

1 Fresh jalapeno pepper,

Thinly sliced Combine all ingredients in a saucepan. Simmer over low heat for 30 minutes.

1 can cream of mushroom soup

1 large can french fried onions — divided in half

1/2 cup milk

1 teaspoon soy sauce

dash pepper

Combine all ingredients except for 1/2 of the onions and put in a pammed baking dish. Bake at 350 for 25 minutes. Top with onions and bake 5 minutes more.

Directions:

Oven 350º

Sautee the onions, garlic & textured soy protein in oil until Textured Soy Protein is golden brown.

Cook potatoes in water until tender, drain. Mash with the tofu (or use soy milk if you prefer).

Layer ingredients in pan this way:
textured soy protein/onion mixture
Green beans
Tomato soup
Mashed potatoes

Bake in oven for approx 30 – 35 minutes at 350 degrees. Let set for 10 minutes after taking out of oven.

Serves: 9 x 13 pan

Preheat 450F. Spray 2 heavy large baking sheets with vegetable oil
spray. Arrange onions in single layer on prepared sheets. Dot onions
with 4 tablespoons butter, dividing equally. Season with salt and
pepper. Bake until onions are dark brown on bottom, about 35 mins.

Meanwhile, boil broth in heavy large skilet over high heat until
reduced to 1/2 cup, about 6 mins. Ad sugar and vinegar and whisk until
sugar dissolves and mixture comes to a boil.

Add onions to sauce; reduce heat to medium-low. Simmer until liquid is
slightly reduced, about 5 mins. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat
before continuing.)

Cook green beans in large pot of boiling salted water until
crisp-tender, about 5 mins. Drain well. Return beans to same pot. Add
remaining 2 tablespoons butter and toss to coat. Mount beans in large,
shallow bowl. Top with onion mixture and serve.

Stir together first beans,onions, ketchup, mustard and sugar.. Pour in to a
lightly greased 11 by 7 inch baking dish. Top with bacon. Bake at 400 degrees
for 45 minutes. Broil 5 inches from heat with electric oven door partially
open 1 minute to brown bacon. Yield 6 to 8 servings.

Wash and sort the peas. Place them in the saucepan, add the water, and
discard any peas that float. Gently boil the peas with the pepper, ham
hock,
and onion, uncovered, until tender but not mushy – about 11/2 hours – or
until
2 cups of liquid remain. Add the rice to the pot, cover, and simmer over
low
heat for about 20 minutes, never lifting the lid.
Remove from the heat and allow to steam, still covered, for another 10
minutes. Remove the cover, fluff with a fork, and serve immediately.

Brown bacon, and saute onion and green pepper in bacon grease.
Mix in remaining ingredients. Bake at 325 for 1 hour, or simmer
on stovetop in large pot for 30 minutes if you don’t have time
to do them in the oven. Serves 12.

This recipe began life as APPLE PIE BAKED BEANS from somewhere
on the web, but I think I’ve made enough changes to it now to
claim it as my own. This is my standard for baked beans anymore.
Jack’s Old South does something similar to this, but I understand
that they use peach pie filling instead.

*This is a rather spicy recipe due to the chipotle/cayenne powder.
Feel free to leave it out if you’ll be feeding those who prefer
a less spicy taste.

1. Pick over the dried beans and discard any debris. Wash and
drain. Put beans in a large pot and cover with water. Let stand 8
hours or overnight.
2. The next day, chop celery, carrots and onions into 1/4-inch
pieces. (This is easier with a food processor.) Drain beans. Add
vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste.
Add salt if you wish. Bring to a simmer and cook over low heat for 3
hours or until beans are tender.
3. Remove ham hocks and set aside to cool. Remove meat from bones
and cut meat into half-inch pieces.
4. Put 2 cups of the soup into a blender along with the margarine
and flour; puree. Pour this puree back in pan. Puree more of the soup
if you prefer a smoother texture. Add the chopped ham pieces back into
the soup. Simmer for 15-20 minutes until soup is slightly thickened.

Rinse beans and remove any stones. Place beans in a large bowl and add enough water to cover by 3 inches. Soak beans overnight. In a large pot over medium heat, saute onion in bacon drippings. Add ham hock and enough water to cover. Bring to a rapid boil, reduce heat, and simmer, covered for 1 hours. Drain and rinse beans. Add beans with, if required, additional water to cover. Cover and simmer for about 1 hour. Add seasonings, stir and cook, covered, an additional hour or until beans are tender. Remove lid during the last 30 minutes of cooking and allow beans to cook down until broth reaches desired consistency. Add additional seasonings if desired.
Serves 6 to 8.

Heat a Dutch oven coated with cooking spray over medium-high heat. Add the
onion and next 4 ingredients (onion through garlic); saute 5 minutes or
until crisp-tender. Add water and next 8 ingredients (water through navy
beans), and bring to a boil. Reduce heat, and simmer 30 minutes, stirring
occasionally. Sprinkle with Parmesan cheese

Enough water to cover them by 3 inches

1/4 cup of bacon grease

1/2 lb of salt pork, cut into strips (or one ham hock)

1 medium onion cut up in chunks

Salt and Pepper

You’ll want to “Look” your beans; meaning pour them all out and search through them for any small pebbles and dirt. Wash them thoroughly and put them in any old ordinary pot . Put in all ingredients, start on high until they get to a rolling boil, then cover and reduce the heat to low, cook for about 4 hours, or until the soup is dark brown and somewhat thick and beans mash easy. Enjoy with a “pone” of cornbread, and some fresh green onions and tomatoes.

Put twice as much water as rice in glass or Corning ware, etc., dish, with
enough room so the water won’t boil over. Put in microvave 20 mins. on
HIGH.

Meanwhile, put beans in pot on stove and add 2 cans water. Put them on to
boil and after they start to boil, turn down to Med. Meanwhile, chop up
onion(s) and garlic and add. Also bell pepper and bay leaf if you have.
Slice up sausage and add. Add “Cajun Spice” by the shake-full to your
taste but be careful. This stuff contains salt so do not salt it extra.
Also do not add too much or beans will become salty. If mixture begins to
become thick, add water. Taste as it cooks and decide how much hot stuff
you will like to add. You can add black pepper, white pepper, and best of
all, red pepper. There are many kinds of hot sauces so have fun. It is
done when it becomes a little foamy-bubbly (from the fats in the sausage)
but not too thick–don’t let it scorch. Remove bay leaf. Put white rice
in bottom of individual serving bowl, and beans & sausage on top. GREAT
WITH TORTILLA CHIPS.

* If you soak dried beans overnight, they cook really quick, instead of
canned beans. Look for rocks, wash the beans (Use about 1/2 a bag) and
soak them overnight in the refrig. and pour out the water they soaked in.
You are not supposed to get gas from the beans if you do this. This is
probably cheaper and also healthier. But dried beans LOVE to scorch as
they cook. Keep adding water as the beans boil (start on hi then turn down
to med.) Watch them like a hawk because scorched beans are gross. Keep
adding water every few mins. as beans boil.

** “THEY SAY” that together, beans and rice make up “A complete protein”
and I am not arguing this one way or the other. However if you are stone
broke, you can leave off the meat without worrying you will not get the
protein. Eat this every night for a year and you will have saved enough money to go on spring break at St. Barts villa rentals

Paprika Sauce Ingredients
1 pint milk
1 – 3 tablespoons butter
1/2 tsp salt
1 – 3 tablespoons flour
paprika, to taste

To make paprika sauce, make 31/2 cups of white sauce by scalding 1 pint of
milk, and Melting 1,2 or 3 tablespoons of butter, depending on desired
consistency, in a saucepan. Add half a teaspoon of salt, and 1,2,or 3
tablespoons of flour, depending on desired consistency, and let cook for
one minute, stirring constantly. Add the milk little by little, stirring
gently until it boils. Let it boil for 3 minutes.) While the cream sauce
is still hot, mix in 1 tablespoon or more of paprika. Boil the string
beans in salted water for about 30 minutes. Drain off water. Make the
paprika sauce while string beans are boiling. Put string beans and butter
in a sauce pan. Let cook for about 2 minutes, then add the boiling paprika
sauce. Mix well and serve.

Saute onions and green pepper in olive oil until lightly browned. Add beans, brown sugar, lemon juice and tomatoes; stir in seasonings. Simmer, covered, for 30 to 35 minutes. Chill thoroughly; serve cold.