Tuesday, December 30, 2008

Doritos Casserole

This is the easiest casserole you will ever make. I heard about this a few years ago on Good Morning America, this is a version of Charlie Gibson's Casserole. I changed a few things around to my family's likes and now you have Doritos Casserole. I am serving it tonight with corn on the cob that I froze this past summer. We eat a salad with this casserole too. Just depends on what sounds good that day. So corn on the cob it is.

1 large bag of nacho Cheese Doritos
2 cans of your favorite canned chili with beans
1 can medium enchilada gravy
1 16 ounce container of sour cream
1 1/2 pound Colby jack cheese-finely shredded

Crush Doritos in the bag they came in. Much easier if you ask me. Add to crushed Doritos, chili, enchilada gravy and half of your cheese. Pour into a 9x13 pan and spread sour cream over entire casserole evenly and top with remaining cheese. Place in a 350' for 30 minutes or until bubbly and hot.

We really like this. Hope you will give it a try because this is "what's cookin" tonight.

Monday, December 29, 2008

Happy New Year Meal 2009

I got an email from Sal, a really good friend of mine asking "what was cookin" for the new year. Well here it is Sal and all of you.

Black-Eyed Peas ( This is a tradition in our home.)
Mustard Greens
Salt Pork
Homemade Cornbread

We cook our peas without meat in them, we like it on the side. I LOVE mustard greens anytime of year. I only eat a small bowl of peas and a huge bowl of mustard greens. I was always told that you ate the peas for good luck and greens for money in the new year. Not sure about the other items on my menu, they just go well with the peas and greens.

New Year's Eve 2008

Our New Years Eve is going to be great! Every year we have hors d'oeuvres, punch, and a little Martini & Rossi Asti Spumante for the adults. I really like planning, can you tell???
Here is what we are going to have this year. Some are kid friendly and some are for the adults. I will post recipes tomorrow and pictures as the food is made.

Stuffed Mushrooms

2 pounds of button mushrooms with stems removed and chopped
1 cup of plain bread crumbs
2 eggs-beaten
1 stick of butter melted
1 pound of a really strong cheese (blue cheese will do but the stinkier the better)

In a large bowl combine chopped mushroom stems, bread crumbs, butter, cheese, eggs, and garlic. Once mixed well add to mushroom caps. Bake in a 425' oven for 15 minutes. Filling will be bubbling when you take them out. Serve immediately. They are so good! I like them cold too.

Stacey's Meatballs

2 pounds ground turkey
1 cup plain bread crumbs-soaked with 1/2 cup milk that follows
1/2 cup whole milk- to soak bread crumbs in
2 t garlic powder
2 eggs-beaten
salt and pepper to taste
Spaghetti sauce for dipping

Mix turkey, soaked bread crumbs, eggs, garlic, salt, and pepper very well. Form into 1 inch balls and bake at 325' for 20 minutes. Put a toothpick in each ball and serve with warm spaghetti sauce.

Something with shrimp??

Brown Sugar Coated Bacon Wrapped Sausages (YUMMY)

Cocktail polish sausage
1 pound bacon cut in 1/2 twice
1 pound brown sugar
Wooden toothpicks

Place bacon piece around cocktail sausage and toothpick it together. Place sausages on a PARCHMENT LINED 1 INCH SIDED COOKIE SHEET. You will be glad you listened when clean up time comes. Now spread brown sugar over sausages. Make sure you spread it evenly. Bake at 425' for 15-20 minutes. The bacon will be crisp when they are done. Remove from tray and serve hot. Very good!!!

Little Pigs in a Blanket

Small hotdogs
Canned crescent rolls

Wrap pieces of crescent dough around hotdogs. Bake 350' for 15 minutes. Serve with mustard. Wasn't that a easy recipe???

Cheese Dip

1 box of Velveeta-chopped into inch cubes
1 can golden mushroom soup
1 pound ground turkey-browned
1 pound turkey sausage-browned
1 jar Pace Picante Sauce

Place all of the ingredients into a Crock-Pot and heat on low until all has melted and come together. Serve with tortilla chips. This is so good! I like it with fresh veggies too.

Cheese Balls

This recipe comes from Trisha Yearwood's cookbook. It is so good that you have to try it!

1 14 ounce package Hidden Valley Ranch dressing mix
1/2 cup mayo
1/2 cup buttermilk, well shaken
16 ounces cheddar cheese-grated at room temperature
1 cup pecans-finely chopped

In a bowl, combine all ingredients but the pecans. Mix well. Divide mixture into equal parts and place covered in freezer for 30 minutes. When each ball is firm roll in pecans and serve with crackers. This is really a good cheese ball.
Veggie Tray with dip

Fruit Tray with dip

Fresh fruit of your choice( I like different apples, bananas, strawberries, and grapes
16 ounces of cream cheese-at room temperature
1 large jar of marshmallow whip
2 t vanilla

Blend cream cheese, marshmallow whip and vanilla together until very creamy and smooth. Hint, make sure your cream cheese is at room temperature. If not your dip will be lumpy. Chill for at least 1 hour and serve with fresh fruit. Everyone likes this one!

Artichoke Dip with toasted pita crisps

This also comes from Trisha Yearwood's cookbook. You have to try this. Ransome really likes this one.

1-14 ounces can artichoke hearts-drained and finely chopped
8 ounces feta cheese-crumbled
1cup grated Parmesan cheese
1 cup mayo
1-2 ounce jar pimentos-drained and chopped
1 t garlic-minced

Mix all the ingredients together and place into a small casserole dish. Bake uncovered at 350' for 25 minutes or until lightly brown. I serve this with pita crisps. Can't wait to set this one!!!

I am sure there will be more items and I will add those too.

Sunday, December 28, 2008

Corn Meal Pancakes

I did not make cornbread for our New Year meal but I made corn meal pancakes instead. Everyone liked them, so I guess I did okay. Here is the recipe.

2/3 cup all purpose flour
1 1/2 t salt
4 t baking powder
1 1/3 cups white corn meal
2 eggs-beaten
4 T oil
1 2/3 cups milk at room temperature

Sift flour, salt, and baking powder together. Add corn meal and mix well. Combine beaten eggs, oil and milk to mixture. Beat until smooth. Cook on oiled griddle. Only turn the pancakes once. I like mine with butter on them but my husband likes them plain.

Zuppa Toscana Soup

The first time I had this soup I was at the 25th Anniversary of the Reader Exchange Party thrown by the Tulsa World. Linda Fraizier made this soup and it was soo good I rushed home to make it! The only thing I do different is I use Italian pork sausage. You have to try this soup! It is so cold on Beaty's Creek that I am wearing socks with my Birks today. Note, I never wear socks! We eat this with homemade french bread.

3-4 slices bacon cooked crisp
1 pound spicy Italian sausage- chopped and browned (Linda uses Healthy Choice Sausage)
3-4 shallots-minced
1 onion-chopped
2 garlic cloves-minced
1 bunch kale-leaves removed from stem and chopped (if you live in a small town kale will be hard to find so use spinach)
4-5 red potatoes scrubbed and chopped into bite size pieces
4 cups of chicken broth
2 cups half and half

Brown sausage and bacon with onion and garlic. Once sausage and bacon are cooked add broth. Scrap bottom of pot to release all the goodies the bacon and sausage left behind. At this time add the potatoes cook them until fork tender. This will not take very long. Once the potatoes are done add the kale or spinach. The greens will wilt very fast, so don't be scared that you added too much. Right before serving add your half and half. RIGHT BEFORE SERVING ADD THE HALF AND HALF! If you add it any earlier you will have soured half and half in your soup. Yuck!! I did this the first time I made the soup and was very sad to throw it out but that is what I had to do. Make some homemade bread and enjoy!

Thursday, December 25, 2008

Peanut Clusters

This is one of my husband's favorite candies. His grandmother made them for him and I took over when we got married. They are super simple and oh so good! Make sure you use roasted peanuts and not dry roasted. The dry roasted give the cluster a funky sweet taste. That sounds weird right?? A candy that has a funky sweet taste.. Trust me don't use dry roasted! Anyway here is the recipe. Not much to do, just make sure you use a double boiler( a bowl on top of a sauce pan filled with water but not touching the bowl) or your chocolate may cease up.

1 bag of semi sweet chocolate chips
1 container roasted peanuts, but not dry roasted

Melt chocolate over low heat in a double boiler. When melted add peanuts. Stir until covered in chocolate. Drop by tablespoons onto a parchment lined cookie sheet. Let cool completely, then remove and store in an air tight container.

Give these a try, You will not be disappointed and your friends will be impressed!

Christmas 2008

I bet you are wondering why I have not posted pictures in a few days. Well, I have been busy like most of you I am sure. Give me a day or two and they will appear. Now on to Christmas Dinner.

Pinto Beans
Bean Balls
Salt Meat

I bet many of you have never heard of bean balls, correct??? Well around Beaty's Creek they were common when I was growing up. Now a few people still make them and I am one of them. My husband's dear grandmother, Minnie, taught me how and I am now teaching Raven. It is a family tradition, have to pass those down. I will give you the recipes and post the pictures in a few days.

Pinto Beans
5 pounds of pinto beans- rinsed
Water- enough to cover
Salt to taste
1/4 cup of oil
Large pot

Add beans to pot. Add water, salt and oil. I add oil so my beans will not boil over. It really works. Bring beans to a hard boil and reduce heat. Cook over medium heat all day. The beans will be done before that but we like our beans to have a creamy broth and cooking all day insures that. You will have to add a lot of water through out the day. DO THIS OR BEANS WILL SCORCH!!!

I make my own but if you are using store bought make sure it is not a Bavarian Sauerkraut. You want the ingredients to read cabbage, water, salt and vinegar ONLY!

I coat my skillet with oil and add drained sauerkraut to the skillet. Cook over medium heat until heated.

Bean Balls
White cornmeal
Pinto Beans
Boiling bean broth and water

Let me tell you this, you can always add bean water or boiling water but you CANNOT ADD CORNMEAL. REPEAT DO NOT ADD CORNMEAL. Now back to the recipe. I pour about 7 cups of cornmeal into a large bowl. I then add 1 or 2 cups of beans. Don't stir yet. Now is the time to add boiling bean water, yes the water you cooked your beans in. Add it a cup at a time and stir between cups of boiling bean water. You know you have added enough when you can make a ball and then flatten it out and the ball stays together. Make sense??? I hope so. Believe me it took me several attempts to get this right. Once the "balls" are made you will add them back to the bean water. I remove most of the beans and place into another pan with bean water. You want to have the bean water a slow boil. Cook for about 15 minutes. The cornmeal will already be cooked from adding the boiling water. You are just cooking the outside and firming them up a bit. Remove the "balls" from the bean water and plate up. We eat ours with oil over then with lots of salt and pepper. Yummy!

Salt Meat
Slice meat into 1/4 inch slices
Place into water and boil for until foam forms in water. This usually happens in about 10 minutes. Drain very well. Place on deep cookie sheets and place into a 400' oven until golden and crisp. I NEVER COOK SALT MEAT ON TOP OF THE STOVE!! It pops 100 times worse than bacon. In the oven is my trick and it works soo well. You just have to use your self clean on your oven the next day but it is worth it!!

I hope you will try all of this sometime! It is soo good and it is "what's cookin" tonight!

Wednesday, December 24, 2008

Christmas Eve 2008

It is that time again. I make an endless list for a meal that I hope all will enjoy. I love cooking! It is like Christmas for me every time I step into my kitchen. Wait, not every time, like when I must sweep or mop it is not so Christmas like but all the other times it is!! I talked to my dad yesterday and he was shocked that I actually "like" to cook, Thanks for noticing dad. Now on to the menu. We talked about doing a Cajun Boiling Pot of sorts but decided to take the Crown Roast route. Easy and good!

Here's the menu:

Crown Roast for 6 (Raine does not "count" on this one.)
Fingerling Potatoes roasted in the oven with garlic and Parmesan cheese
A really good salad of baby greens and organic veggies
Homemade wheat bread
Homemade butter
Not sure of the dessert will have to think about this. Maybe a Red Velvet or a Yule Log I will have to see what sounds good closer to the day.
Tea and Coffee

Monday, December 15, 2008

Stacey's Stew

I posted my husband's version of stew and here is the one I grew up on. I added mushrooms but this is my mom, Eva's recipe! I really like it. All of our children like it too. That is a big order to fill in this house. When we don't want to eat meat, yes, that does happen, we just add more mushrooms. We like ours with home made cornbread too. This is "what's cookin" tonight.

5 pounds golden Yukon potatoes-peeled and quartered
2 pounds of button mushrooms-cut in half
2 golden onions-peeled and quartered
2 pounds of carrots-peeled and cut into 2-inch pieces
1 can of whole tomatoes(I use home canned tomatoes but store bought is fine.)
1 can of tomato sauce
1 beef chuck roast-cut into 2 inch pieces
Salt and Pepper to taste

In a dutch oven pour enough oil to coat bottom of pan. Place meat, mushrooms, and onions in pan with salt and pepper. Brown meat on all sides. Add tomatoes, carrots, mushrooms, tomato sauceand enough water to cover. Cook until carrots are just about fork tender. at this time add your potatoes. I peel and cut everything at one time, I place the potatoes in a bowl of water to keep them from turning pink or brown. When potatoes are done serve in a bowl with a big piece of cornbread! Can't wait for dinner!

Velveeta Fudge

Okay, I know you are asking yourself, “Velveeta Fudge, has Stacey lost her mind?” Well the answer is yes and no. I feel like I have lost my mind sometimes but this is not one of them. An artist friend of ours made this at our homeschool Holiday party and I did not get the recipe or she was not giving it, hee hee. Anyway the internet came to the rescue and I found this recipe on About.com and will add my helpful hints from making this as you read the recipe. Give this a try and you will be pleasantly surprised! I love it and it is EASY to make!!!!!

1-cup butter-2 sticks
8 oz. Velveeta-cubed
5 cups powdered sugar -sifted
½ cup unsweetened cocoa –sifted
½ cup dry milk-SIFTED (The recipe did not say to sift this but you must or you will have tiny little lumps.)
2 t vanilla
2 cups of nut if you choose to add nuts

In a non-stick saucepan over medium heat add Velveeta and butter. Stir constantly until it is all melts together. Remove from heat. Add the powdered sugar and cocoa. Mix until well blended, and then add your dry milk. Stir until all is smooth and somewhat fudge like. Finally add your vanilla and stir well. Pour into pan of your choosing. I poured mine into 2 pie plates. Cover and place in fridge until set. Cut into squares and EAT!! Yummy, I promise!!

Saturday, December 13, 2008

Caramel Corn

(I think this is the best caramel corn I have ever eaten.) It is always in our gift baskets we give out. My Aunt gave me this recipe when I first got married and I have made it every year since.

2 cups Brown sugar
2 sticks Butter
1 t Salt
¼ cup corn syrup
½ t baking soda
20 cups air popped corn
3 cups pecans or any nut you like

Add first 4 ingredients to a non-stick saucepan, (You will be glad you used this when clean up comes around.) Bring mixture to a boil for 5 minutes. Remove from heat and add soda, stir quickly and smoothly. Mixture will foam up after soda is added. Pour over popcorn and pecans, stir to coat evenly. Popcorn and pecans should be in a large roasting pan. Makes for easier stirring. Place in 250’ oven for 1 hour. Stir popcorn every 15 minutes. Cool completely and store in an airtight container. This is so buttery and good!
Special note: I use parchment paper in the bottom of my roasting pan. Sure makes clean up a lot easier.

Friday, December 12, 2008


My Granny West made this every year for Christmas. I looked forward to it each year. That is until I developed Type 1 Diabetes at the age of 5. I would always help her make it but never could eat it. I still have wonderful memories of helping her out. Not sure if I was that much help but it sure was fun! Thank goodness for advances in the treatment of diabetes I can have divinity but I don't eat much. I still prefer making it and giving it than I do eating it. Funny how that works. Ransome loves it and has been waiting for the divinity to cool down so he can sample a piece. I will give you a few hints about divinity making. First hint, don't even think about making it if it is raining, snowing or very humid! Low humidity is sometimes hard to come by on Beaty's Creek but it happens. It will be awful if you make it on days like I just described. Believe me I know!! Second hint, stir in the syrup slowly or you will have a egg white omelet. Not good... Well enough of my rambling here is the recipe.

2 cups white sugar
1/2 cup corn syrup
1/8 t salt
1 t vanilla
2 T powder sugar
Candy thermometer

Place sugar, corn syrup, and salt in a NON-STICK saucepan. You will be glad you used a non-stick when it comes to cleaning up. Heat mixture until it reaches 260' on a candy thermometer. While this mixture is coming up to temp, beat egg whites until stiff. I do this in my Kitchen Aid. I told you I love my Kitchen Aid. Once it has reached 260' pour very slowly into egg whites while beating on high. Add powdered sugar and vanilla now. Once all of your syrup is in continue to beat until it thickens up. You will hear it while mixing, the tone will change. I add red to mine to make it look pretty for Christmas. Now you will drop by tablespoon onto a parchment lined cookie sheet. I then place 1/2 of a pecan on mine. You can use any nut. Give this recipe a try. You won't be sorry you did. It may take some practice but with practice comes perfection. I am still waiting on mine.

Wednesday, December 10, 2008

Christmas Goodies 2008

Every year we bake cookies and make candy for family and friends. We then deliver the gift baskets to everyone. I really enjoy baking and making candy this time of year. Just not the same baking shaped cookies and fudge in July. Know what I mean? Here is a list of what we will be making this year. I will post recipes and pictures as things are made. Now get cookin!

Iced Sugar Cookies
Honey Drop Cookies
Mexican Wedding Cookies
Chocolate Covered Cherry Cookies
Gingerbread Cookies
Granny West's Ginger Snaps
Caramel Popcorn
Chocolate Fudge
Peanut Butter Fudge
Brown Sugar Fudge
Peanut Brittle
Coconut Brittle
Peanut Clusters
and Chex Mix

Tuesday, December 9, 2008


Tonight is another Ransome Picks night. It is really cold on Beaty's Creek today and snow is in the forecast!! We love snow here!! It is probably because we never get very much. Ransome wants chili dogs tonight and as all of you know, what Ransome wants is what Ransome gets. Ransome will be roasting our hotdogs over the fireplace. It will be the first time Raine has seen the fireplace with a fire in it. We will see how that goes..... This chili will warm you up so give it a try.

2 pounds ground chuck
1 onion-chopped
1 large can tomato sauce
4 cups of pinto beans (I use leftover pintos or you can use Mexican style canned beans)
4 T chili powder
1 t cumin

Brown the ground beef with onion. When beef is done and onions are soft add the following, tomato sauce, pintos, chili powder and cumin. I add water because we like our chili soupy. I cook ours all day long on a low heat. I like it better when it has cooked a while. We like it with crackers, lettuce wedges, carrot sticks and shredded cheese. Tonight it is with hotdogs. Give this easy recipe a try!

Monday, December 8, 2008

Pumpkin Roll

This cake looks very impressive and is very easy to make. It just takes a little time and PATIENCE. PATIENCE IS A MUST!! This cake is easy to take also. I leave mine rolled up until I get to where I am going and sift a little powder sugar on it when I get there. Give it a try, you won't be sorry.


1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 t baking powder
1/2 t baking soda
1 t ground cinnamon
1/4 teaspoon salt
3 large eggs (I use free range)
1 cup sugar
2/3 cup Pumpkin
1 pkg. cream cheese-at room temperature
1 cup powdered sugar-sifted
6 tablespoons butter-softened
1 t vanilla
Powdered sugar

Heat oven to 375°. Grease 15 x 10-inch jelly-roll pan, line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Stir flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. I do this overnight. Sprinkle with powdered sugar before serving.

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Sunday, December 7, 2008

Hamburger Soup AKA Sean's Stew

This is one of my husband's favorite soups. It is really EASY and good! I cut cheese up and put in mine once it is in the bowl. I love cheese in EVERYTHING! We eat this with crispy cornbread. The funny thing is my husband's family calls this soup, "stew". So when we were first married I told him I was fixing "stew" for dinner. When he got home he was excited to eat "stew". When I dished it up he said "this is not stew." I was really confused by this. The difference in his and my family's stew is a big difference. I will post a recipe for my family's stew later this week. Here is his family's version.

2 pounds ground chuck-browned with 1 onion-chopped
6 cans of Veg-All canned veggies
2 cans of whole kernel corn
2 t garlic powder
Salt and Pepper to taste
2 cans tomato soup-concentrate
1 quart of water

Once browned add canned veggies, tomato soup, garlic, salt, pepper, and water. Stir. Bring to a boil. Lower heat to a simmer. Serve with cornbread.

Saturday, December 6, 2008

Honey Drop Cookies

I received this recipe from a lady I went to school with. Her grandmother made these for her when she was a little girl. They are a soft cookie and are Raven's favorite. Be careful not to bake too long or these will burn easily. It is so sad to have cookies burn and you don't have anymore honey in the house and you have to go to town in the dark to locate honey. Hey wait a minute I was thinking back and got carried away. You know what I mean don't you??? Just be sure to rotate your pans and you should be fine.


2/3 cup butter flavored Crisco
1 cup honey

Cream until light and fluffy.


2 eggs (not beaten)
1 t vanilla

Beat with above.

2 1/2 cups flour
1 t baking soda
1 t salt

Mix with above.

1 package chocolate chips

Bake on parchment lined cookie sheet. Bake about 6 minutes on lower rack, then move to upper rack for 4-6 minutes or until light and golden. These are so good with milk!

Granny West’s Ginger Snap Cookies

These were my Grandpa West’s favorite cookies. Granny made them for him each winter. She would save bacon grease for this recipe. Yes, I said bacon grease. I like them much better made with bacon grease but you can use shortening. I would say make them first with bacon grease and you will not want to use anything else. They just melt in your mouth when you eat them.

1-cup bacon grease or Braum's Butter
2 eggs
6 T Molasses
1 ½ cup sugar
2 ¼ baking soda
3 cups Shawnee Mills flour
1 ½ t cinnamon
1 ½ t ginger

Preheat oven to 350’.

Cream bacon grease, sugar and eggs together until light and fluffy. Add rest of ingredients. Mix until smooth. Form dough, and place into fridge for 1 hour. When chilled roll into 1 inch balls and then roll balls into sugar. Place on parchment lined cookie sheet. These don’t spread a lot. I bake mine 3 wide just to be safe. Bake for10 minutes. They will look soft when you take them out but they will crisp up as they cool. These are so good with hot tea! Must go make tea now.

Sugar Cookie Cutouts

I had never tried this recipe and was so glad when I did. Not sure where I got this one but it sure is tasty! I had to stop myself before I ate them all. If I had used them with butter cream I would have been in T-R-O-U-B-L-E. They are soft but crispy too. My husband likes sanding sugar on them and that is how I made these. I will make them again with royal and butter cream icing for gift baskets. Here is the recipe. You better try it sooner than I did.

8 oz. Of cream cheese
1 cup butter
1-½ cups of sugar
2 t. really good vanilla
2 ¼ cups flour
½ t. baking soda

Preheat oven to 350’. Beat cream cheese, butter, sugar and vanilla in bowl and mix until creamy. I use my Kitchen Aid because it is easier and faster for me. Add flour and soda mix well. Cover and place in fridge for 1 hour.

Roll dough ¼ inch thick. Cut into desired shapes.

Bake for 10-12 minutes or until golden brown. They will be soft and crisp up as they cool, so don’t over bake.

Ice with butter cream or royal icing. You can also sprinkle sugar on cut out shapes before baking. They are so good!

Thursday, December 4, 2008

Holiday Cookie Party

I really like to make cookies. I also like to eat cookies. Not so good... Our homeschool group is having a Holiday Cookie Party and I am hosting this event along with a my son's wonderful guitar instructor. I know I will make Sugar Cookies, and my Granny West's Ginger Snaps but what else should I make???? Let me think. I know! I will make Honey Drop Cookies. I got this recipe years ago from a lady I went to school with. They are one of Raven's favorite cookies too. Better get busy. I will post the recipes with pictures tomorrow.

Monday, December 1, 2008

Navy Beans

Have you ever wondered why Navy Beans are called Navy Beans??? Well in any case that is what's cookin tonight. We are having Navy beans with ham that is left over from Thanksgiving, fried potatoes and sweet cornbread. Sounds good to me. It snowed here on Beaty's Creek this morning. It was such a pretty sight! We have all the Christmas decorations up and ready for Santa. Need to do a little decorating outside still. Oh, I almost forgot to give you the recipe for the beans. Here it is...

2 lbs washed and sorted Navy Beans
salt to taste
2 quarts of water
Ham bone with ham still on it

After you have rinsed and sorted your beans add to a large chili pot. Pour in your water and add salt. Bring to a hard boil for 1 1/2 hours. Turn down heat to a simmer for 2 hours longer. Beans will be ready to eat. We like ours with a gravy like sauce but not mushy. Make sense? If you like your beans more soupy than thick add more water. We are having ours with fried potatoes and sweet cornbread. Give it a try.