Guest guest Posted March 28, 2003 Report Share Posted March 28, 2003 Welcome Saundra My name is Liz I will check out your menus they sound good! I don't post much because I work very long hours. When I do get 2 days off in a row I try to make a lot of food and freeze. I am a on again off again veg however I really do prefer no meat. Here are 2 receipes I got from a homesteading list I am on they sound very tasty! Apple Cider Baked Beans from Jon Wood Slow cooked in a flavorful sauce, the wonderful aroma of these simmering beans will warm hour heart and your kitchen. Beans are winter comfort food. They are naturally low in fat and high in vegetable protein, vitamins, minerals and fiber. Remember that one cup dried beans will yield slightly more than 2 cups cooked.2 cups dried white navy beans, picked over, washed and soaked (May substitute canned beans by using three 15 ounce cans of navy beans or great northern beans. Drain and rinse. Proceed with recipe.) 1 small onion, diced4 tablespoons molasses8 teaspoons Dijon mustard 2 tablespoons tomato paste1/2 tespoons salt2 teaspoon black pepper2 teaspoon dried thyme1 small bay leaf1 teaspoons cider vinegar4 teaspoons soy sauce1 1/3 cups apple cider, boilingBoiling water Pour beans onto a flat surface (countertop) in a single layer. Pick out rocks, dirt balls, off colored and broken beans. Discard. Wash beams in two changes of cold water. Cover with 3 inches of water and allow beans to soak overnight or 8 to 10 hours. (Quick soak method: Cover cleaned beans with 3 inches cold water and bring to a boil over medium heat. Boil for 10 minutes, turn heat off and let stand for 2 hours or more. Proceed as directed below.)Preheat oven to 250 degrees. Drain beans, reserving liquid. Bring liquid to a boil. Pour beans into a deep ovenproof casserole or bean pot. Add all the ingredients, stir and add enough reserved boiling to cover beans. Cover the casserole with foil or the lid. Bake 6 hours, adding a little more water if necessary afte 3 hours of baking. Yield 6 servings. Pea Sausage- From Dee and Great-Grancold leftover black-eyed peasfloursalt and pepperred pepper flakessageoil for fryingMash cold peas. Mix in enough flour to hold peas togather.Season with salt,pepper, pepper flakes and sage to your taste.Make patties from mixture and fry in hot oil until golden.Serve for breakfast or light egg/sausage lunches.Liz acraftycat Bizbee, Az Platinum - Watch CBS' NCAA March Madness, live on your desktop! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2003 Report Share Posted April 1, 2003 Hi Liz- Thanks for the recipes. The sausage recipe sounds easy and I bet it would work with canned ones too. I will post some of the menu recipes when I have a chance. Saundra > > > > > Platinum - Watch CBS' NCAA March Madness, live on your desktop! Quote Link to comment Share on other sites More sharing options...
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