Friday, March 3, 2017

Baked beans

I wanted to make some comfort food
for John and I knew he'd love this.



3 cups of dry navy beans (I used a blend)

6 hot dogs sliced into thin rings
** soak them all for 8 hours 
or soften the beans by boiling 
then simmering them for 10 minutes

In a crock pot:
1 medium yellow onion chopped
1 1/2 cups ketchup
1 1/2 cups brown sugar
1 1/2 cups water
1 tbsp ground mustard
1/2 cup molasses
salt to taste
and softened beans

Mix it well, cover and cook for 10-12 hours.
Stir occasionally near the end of the cooking time.

This can be made a day ahead 
and reheated on the stove on low heat.


"Bon Appetit!"



Sunday, January 8, 2017

Cheesy Asparagus Soup

I froze some asparagus
and never got around to using it.
New Years organizing required me
to get my freezer in order.
So I looked up a recipe
for frozen asparagus soup
and altered it to use items I had.
IT WAS YUMMMMMMMMMY.

Image result for cheesy asparagus soup

Ingredients:

2 packages (12 ounces each) frozen cut asparagus

1/2 onion or leek

Cook gently on medium/high until limp.
Puree and set aside.
Add some of the milk below if necessary.

1/4 cup butter
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
3/4 to 1 teaspoon pepper
1 package of nacho cheese powder
OR 1 cup monterey jack cheese

Stir together until it creates a paste.

4 cups milk

In a large pot start bringing milk to a boil.
Add your cheese paste.
Whisk well.
Add the pureed asparagus.

Optional:
4 to 5 drops hot pepper sauce

Serve with crumbled bacon and extra cheese.

"Bon Appetit!"