Use 16oz package soup beans (12 bean mix). Soak the beans overnight, drain and add 2 1/2 quarts water and bring to a boil. (To quick cook beans, bring dry beans and water to a boil. Boil 2 minutes let set 2 hours and drain.) Simmer 3 hours, adding: 1/2 c chopped onion 1/2 c cut celery 1 clove garlic, crushed 4 bouillon cubes (either beef or veggie) 2 qt. tomatoes salt and … [Read more...] about 12 Bean Soup
Recipes
Dumplings
This recipe is from the National Grange Bicentennial cookbook, page 57 (from Beef stew with dumplings recipe). Use it with stews or pork and sauerkraut. Dumplings Print Serves: 10 Ingredients 1 cup flour ¼ tsp salt 2 tsp baking powder Instructions Enough milk to make a soft dough (about ½ cup). Drop by spoonful’s into stew/broth. Dip … [Read more...] about Dumplings
Perfect Cornbread
This recipe is from the National Grange Bicentennial Cookbook (pg 139). It's as easy to whip together as any boxed mix and 100 times better. We serve it with chili or bean soup. I use cast iron corn stick pans, but you can bake it in a cake or muffin pan. Perfect Cornbread Print Ingredients 1 c. sifted all-purpose flour ¼ c. sugar 4 tsp. baking … [Read more...] about Perfect Cornbread
Jenny’s Lasagna
This recipe is a family favorite. I usually make it the day before. From National Grange Bicentennial Cookbook. Jenny's Lasagna Print This recipe is from the National Grange Bicentennial Cookbook (1976) Serves: 10-12 Ingredients ¼ c. olive oil 1 Ig. onion, finely chopped 2 lb. ground beef 4 cloves of garlic, pressed ½ c. parsley flakes ¼ … [Read more...] about Jenny’s Lasagna
Peanut Butter Bars
This recipe makes a nice lunch box bar. You can make it with chunky or smooth peanut butter. Peanut Butter Bars Print Ingredients 1 cup peanut butter 6 Tbl butter, softened 1¼ cup sugar 3 eggs 1 tsp vanilla extract 1 cup flour ¼ tsp salt 2 cups chocolate morsels, divided Instructions In large mixer bowl, combine peanut butter and butter. … [Read more...] about Peanut Butter Bars