| 66 | 67 | 68 | 69 | 70 |
| 1 | 45 | 90 | 135 | 180 |
|
Salads, Soups, Dressings & Sauces
Bean Soup
Virginia Schneidt
Serves 6-8
Dried beans-navy, peas, pinto, red kidney, lentils, black-eyed
peas, butter beans, lima, ect.
Wash beans thoroughly (about 2 cups). Place in large kettle,
cover with water, add 2 Tbsp. Salt and soak overnight. In the
morning, drain and add 2 qts. water and ham bone or ham hocks
(
2
best with bone included). Bring to a boil. Simmer slowly about
-1/2 to 3 hours.
Add:
1
1
1
large chopped Onion
large can Tomatoes
tsp. Chili Powder
Juice of 1 Lemon (important)
Salt and Pepper to taste.
Simmer another 30 minutes or so
This freezes very good if you have left overs. You can also use a
package of mixed soup beans (15) about 2 cups if you prefer to do so.
Jezable Sauce
Mary SueWeinzetl
1
5
1
1
0 oz Apricot/Pineapple preserves
oz Apple Jelly
/4 cup Horseradish
/4 cup English Mustard
Mix all ingredients. Use as dip or spread over cream cheese.
Good with dipped ham or other meats. Stores in refrigerator for a
long time.
66
Page
Quick Jump
|