Sorry - gotta give this one
I made it tonight, didn't finish my plate and gave the leftovers to a neighbor. Hope they won't hate me now.
I might have liked it better with more sauce and using mashed potatoes as a topping. More like a Shepard's Pie.
The problem I see with the original recipe is that all the ingredients are canned or prepared foods, and IMHO, none of them taste that good to begin with. So how would it be possible to end up with anything very good.
Now the same thing made with fresh vegetables, a basic white sauce, fresh mushrooms, boiled potatoes, etc, could be very good.
Oh I make a mean smoked briskett. I smoke 12 at a time and let my friends by them at cost. I also make a great lemon chicken and home made real Italian recipe speghetti sauce with real meat balls.
If you can make the brsikett soft and tasty. You are the man! Briskett is difficult to get right. I smoke mine for 18 hours when I do a party. Anyone that can put a lot of effort into a dish and come out good deserves a pat on the back
Those any better than Pillsbury? Those are pretty simple.
My mother's claim to fame is her cinammon rolls. She makes them every year around Christmas time. They are simply fabulous. I have not carried on the tradition as it is very time consumeing although it is well worth it. I found a very quick and simple recipe years ago and with my own kids it has become a favorite and is requested every year.
Sticky Buns - can be made in one hour and is pretty darn good.
¾ cup Margarine
¾ cup Chopped Pecans
1 ½ cup Packed Brown Sugar
3 Tbs Water
2 Cans Hungry Jack Flaky Biscuits (I actually use 2.5 cans but that wastes ½ can)
Cinnamon
HEAT oven to 350 degrees
Spray the sides of a Bundt Pan with cooking oil (PAM or something similar)
In a small pan: melt margarine, brown sugar and water to a rolling boil.
ADD: About 2 teaspoons of cinnamon and nuts to the mix.
Remove from heat.
Drizzle a small amount of mix in the bottom of the pan.
Quarter each biscuit.
SLIGHTLY roll each quarter, using the palms of both hands.
ADD IN LAYERS TO BUNDT PAN:
Biscuit
Generously sprinkle with cinnamon
Drizzle with brown sugar mix
REPEAT
You should get at least two layers if not three.
BAKE at 350 for 30-35 minutes
IMMEDIATELY turn upside down on to a plate.
Let cool for 10 min.
ENJOY!
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Today we are making old fashioned bean soup. So simple and easy. Earlier this week we had baked ham. Not just any baked ham but real baked ham. Each year when I get a hog butchered I get hams cured and smoked the old fashioned way from the meat locker. So earlier this week I baked a ham and had sweet potatoes out of the garden, ham, and green beans with fresh bread.
The rest of the week we eat ham sandwiches for work and lunch with the left over ham and bread.
So we are left with a rather meaty ham bone.
Throw the ham bone in a large stew pot. Cover with water. Add 1 pound of navy beans. Simmer on med/med high heat for several hours until the beans are soft.
Add a 1/2 cup of chopped celery, a couple of diced carrots, a small to medium onion diced. Salt and pepper to taste. I do use about half regular salt and half seasoned salt.
Now simmer for a few more hours. Then enjoy with fresh baked sweet dinner rolls or breadsticks.
This is a recipe you should start when you get up in the morning and make breakfast so it is done by dinner time. Otherwise it should be made for the following day and refrigerated overnight and reheated the next day.
I have a friend that started a business packaging a 10 bean soup, which included the recipe and most ingredients, except the fresh veggies. Most excellent! I will have to dig that recipe up, if I can find it. It calls for a little more spice, ie Tony Chachere's Creole Seasoning.
I lived up north (North Dakota) for part of my life and always found the food up there extremely bland. I am used to Cajun cooking.
Found the recipe:
Ruth's 10 Bean Soup
1-pound dried 10 bean mix (you can combine different kinds of beans instead)
2-Ham Hocks
2-tablespoons Tony Chachere's Creole Seasoning
1-Teaspoon Seasoned Salt
2-Tablespoons dried parsley flakes
1-Can of beer
2-Bay Leaves
2-Cups chopped onions
2-Cups chopped celery
2-Cloves of garlic
2-Cans of stewed tomatoes
2-Hot Peppers (Jalapenos - or habaneros, if you are brave)
2-Banana Peppers
1-Pound smoked sausage, sliced (we used pork/deer - 60%-40%) Most excellent!
2-Pounds Raw Chicken, diced
1-Pound fresh peeled shrimp (optional)
Wash & drain beans. Combine beans, 6-7 cups of water, beer, ham hocks, bay leaves, Tony Chachere Creole Seasoning, seasoned salt and parsley flakes in a stock pot. Bring to a boil and reduce to simmer.
Chop onions, celery and garlic fine and add to the soup. Dice stewed tomatoes, removing cores and add to pot along with peppers. Simmer for about 2 hours, stirring occassionally. Stir carefully - broken peppers allow seeds to escape, which are the hottest part).
Before adding remainder of meat, remove ham hocks and trim off fat and bone. Return ham meat to the soup, with bite size pieces of sausage and chicken meat. Simmer for about 1.5 hours longer or until beans are soft. If using shrimp, add 15 minutes before serving.
Remove peppers and serve over rice in a deep bowl. Don't add too much rice.
I also add a dash of Lea & Perrin's and a few squirts of Tabasco in my bowl.
I use the same exact recipe except I use Lima beans instead of navy beans. I also add a little Hungarian paprika. Creole seasoning? Sounds great to me.
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