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Note: Slivered almonds and sesame seeds can be toasted together in a shallow pan or
cookie sheet in 300-degree oven for about 10 minutes. Stir occasionally during baking,
and watch that they don't get too brown.
About the Author: Maureen Mackey lives in Portland, Oregon with her husband and
two teen aged sons. She'd rather write than cook, but — to paraphrase Benjamin
Franklin—her boys' appetites make cooking at her house as certain as death and taxes.
She is the author of BOUND BY BLOOD, a contemporary romantic suspense thriller,
and LORD PETER'S PAGE, a light-hearted Regency romance. Both books are available
from Awe-Struck E-Books. For more about Maureen go to her website.
Author's URL: http://www.maureenmackey.com
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Calico Bean Soup
From: ElizabethBennefeld
My mother Rhoda gave me this really good calico bean soup recipe, and I've only made a
few changes to it over the years.
2
3
cups calico bean soup mix (see Note 1)
quarts of water
ham, turkey or other soup bones
1
2
4
2
1
quart stewed tomatoes
large onions, chopped
celery ribs, chopped
cloves of garlic
tsp. of chili powder (see Note 2)
If you use dried beans, wash them, cover them in cold water, and let them soak overnight.
Place the beans, water, and bone(s) in an 8-quart pan and bring them to a simmer over
medium heat. Reduce the heat to low and simmer, covered, for 3 hours. Add more water
as necessary to keep the beans covered. Discard the bone; chill to remove all the fat. Add
remaining ingredients and simmer, covered, for another 1-1/2 hours.
Note 1. You can make your own calico bean soup mix. Just use equal parts of any
combination of the following dried beans and peas: red kidney beans, great northern
beans, split peas, small white beans, lentils, garbanzo beans or chickpeas, navy beans,
pinto beans, black- or yellow-eyed peas. Instead of the soup mix, add salt and pepper to
taste and chives, parsley, and garlic.
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