AUNT GINNY'S BEAN SOUP
I first got this bean soup recipe with a bag of the dried beans and the recipe as a neighborly Christmas gift.It's similar to other 15 bean soup recipes, but the ingredients are a little different. My boys all love it and it's become a staple whenever we have a bone-in ham.If I'm using a ham bone I'll start this the day before and simmer the ham bone with the water for about 2-3 hours. Then I remove the ham bone and refrigerate it and the stock separately. The next day I'll skim off the congealed fat and proceed with the soup.If you don't have a meaty ham bone you can double the amount of packaged diced ham.I usually double the recipe as the soup freezes well.Prep time does not include soaking time for beans or preparing the stock.
Provided by Leslie in Texas
Categories Beans
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash beans and add water to cover 2 inches over the beans.
- Soak overnight.
- Drain and put in a 6-8 quart pot.
- Cover with 2 quarts water, or use the ham stock made the day before (you may want to use chicken or vegetable broth if you didn't use a ham bone to make a stock).
- Remove meat from ham bone and dice, discarding any fat.
- Add the remaining ingredients and the meat removed from the ham bone and bring to a boil.
- Lower heat and simmer for 3-4 hours, or until the beans are tender.
- Sometimes I will add about 1 T chili powder to the soup for a change of pace.
Nutrition Facts : Calories 116, Fat 2.7, SaturatedFat 0.9, Cholesterol 22.1, Sodium 878.3, Carbohydrate 12.9, Fiber 2.8, Sugar 6.5, Protein 11.1
AUNT EMMA'S BREAD PUDDING
My Aunt Emma made the best bread pudding I've ever had. She passed away about 5 years ago and I just ran across a copy of her recipe in my recipe box. Thought I'd share it with you. The brown sugar melts as it bakes on top so it kind of has a caramelized sauce built in. Crumble the brown sugar over the top between your fingers so it doesn't all sink.
Provided by Steve P.
Categories Dessert
Time 1h10m
Yield 1 9 x 13 inch pan, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Break the bread into small chunks in a large bowl.
- Add the white sugar and melted butter and stir.
- Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used.
- Stir in the vanilla and raisins.
- Pour into a greased lasagna pan or a 13x9" inch pan.
- (sometimes the 13x9 tends to get over full depending on the particular loaf of bread).
- Sprinkle the brown sugar evenly across the top of bread mixture.
- Bake in a preheated 350* oven for 1 hour.
- Let cool 20 to 30 minutes as pudding will set firmer as it cools.
- Can be served warm or chilled.
AUNT NANCY'S BAKED BEANS
A wonderfully rich and flavorful dish that leaves people coming back asking for more! I usually make this for family functions in honor of my Aunt Nancy (it was her recipe) and people always ask for the recipe.
Provided by Lindsay
Categories Baked Beans
Time 1h30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a bowl with a slotted spoon. Drain and discard grease.
- Place bacon in the same skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Discard all drippings.
- Add baked beans, kidney beans, butter beans, onion, brown sugar, white sugar, ketchup, molasses, and dry mustard to the beef. Add bacon and mix all ingredients together. Transfer to a 9x13-inch aluminum pan and cover with aluminum foil.
- Bake in the preheated oven for 50 minutes. Remove foil and bake for 10 more minutes.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 30.4 g, Cholesterol 15 mg, Fat 4.6 g, Fiber 4.4 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 463.8 mg, Sugar 16.2 g
PINTO BEAN BREAD
Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.
Provided by wildheart
Categories Yeast Breads
Time 3h15m
Yield 32 slices
Number Of Ingredients 7
Steps:
- Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
- Stir in the yeast and wait for it to bubble.
- If it has not bubbled in 5 minutes, get new yeast.
- Stir in 5-6 cups flour, to make a kneadable dough.
- Knead 5-10 minutes, until satiny.
- Place in a greased bowl, turning to grease dough.
- Cover loosely with a clean damp cloth and let rise till double.
- Punch down; let rise again.
- Punch down; shape into 2 loaves.
- Place in greased loaf pans.
- Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.
AUNT ITSY'S BEAN BREAD
A dense cinnamon raisin bread that the Family Loves! Aunt Itsy makes these for Christmas gifts. Great spread with cream cheese or butter.
Provided by princess buttercup
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Mix dry ingredients.
- Add eggs and oil.
- Place pork n beans and water in food processor or blender and process until smooth.
- Add to above ingredients.
- Fold in nuts and raisins.
- Bake in a greased bread loaf pan for 1 hour. (toothpick inserted in middle comes out clean).
Nutrition Facts : Calories 3273.6, Fat 160.2, SaturatedFat 21.7, Cholesterol 333.9, Sodium 2937.5, Carbohydrate 434.6, Fiber 25.1, Sugar 245.3, Protein 49.1
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