BEAN POT MEDLEY (Serves 8)
This recipe is a healthy solution to a starchy side dish. Although a little bit sweet like traditional baked beans, there is also a surprising tangy flavor because of the vinegar. And it all whips up pretty easy since you are using all canned beans – no overnight soaking! I have the best luck finding the beans in the Mexican section of the grocery store with the Goya brand. The personal stamp of approval from the Rich household.
1 can (15.5 ounces) black beans, drained and rinsed
1 can (15.5 ounces) red beans, drained and rinsed
1 can (15.5 ounces) Great Northern Beans, drained and rinsed
1 can (15.5 ounces) black-eyed peas, drained and rinsed
1 can (15.5 ounces) baby lima beans, drained and rinsed (I use a can of small green pea beans)
1½ cup ketchup
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
½ cup packed brown sugar
½ cup water
2-3 teaspoons cider vinegar
1 teaspoon dry mustard
2 bay leaves
½ teaspoon black pepper
Combine all ingredients in a slow cooker, stir.
Cover and cook on low 6-7 hours or until onion and bell peppers are tender.
Remove and discard bay leaves before serving
BEEF BOURGUIGNON (Serves 10-12)
A great recipe for a cold winter’s night, with a touch of elegance. A hearty meal!
3 pounds of boneless beef sirloin steak, ½” thick, fat trimmed and cut into ½” pieces
½ cup all-purpose flour
4 slices bacon, diced
2 medium carrots, diced
8 small new red potatoes cut into quarters
8-10 mushrooms, sliced
20-24 fresh pearl onions
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried marjoram leaves
½ teaspoon salt
½ teaspoon dried thyme leaves
Black pepper to taste
2 ½” cups Burgundy wine
Coat beef with flour, shaking off excess. Set aside.
Cook bacon in large skillet over medium heat until partially cooked. Add beef; cook until browned. Remove beef and bacon with a slotted spoon.
Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, salt, thyme, pepper, beef and bacon mixture, and wine in slow cooker. Cover and cook on low 8-9 hours or until beef is tender. Discard bay leaf before serving.
BERRY SQUARES-- (Serves 15)
This red-white-and-blue dessert is sure to fly off the potluck table and goes together almost as quickly. A great summer dessert that's refreshing and pretty.
1 package (12 ounces) pound cake, cut into 10 slices. Entemmen's calls it butter loaf. Same thing.
3 tablespoons orange juice
4 cups fresh berries (quartered strawberries, raspberries, and blueberries)
2 tablespoons sugar (or Splenda)
2-1/2 cups cold milk
2 packages (4-serving size each) Jello French vanilla flavor instant pudding or you can use the sugar-free vanilla instant pudding for a lower calorie substitution
1 tub (8 ounces) Light Cool Whip topping, thawed, divided
Arrange cake slices on bottom of 13x9-inch dish, cutting to fit if necessary. Lay the slices side by side in a single layer the length of the dish. Cut any remaining pieces to fill up the dish.
Drizzle with orange juice and top with berries. Sprinkle with sugar.
Pour the milk into a large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes. Gently stir in 1 cup of the Cool Whip; spread mixture over the berries. Top with remaining whipped topping.
Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.
BLUEBERRY STREUSEL COBBLER (SERVES 6-8)
Nobody will be able to resist this freshly-baked cobbler slathered in homemade blueberry sauce. Leon recently picked some fresh blueberries for me, and this is the perfect recipe to use some of them up.
1 pint fresh or frozen blueberries
1(14 ounce) can sweetened condensed milk
2 teaspoons grated lemon peel
¾ cup cold butter
2 cups biscuit baking mix, divided
½ cup firmly packed brown sugar
2 tablespoons cold butter
½ cup chopped nuts
½ cup sugar
1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup water
1 pint blueberries
Preheat oven 325 degrees. In a bowl, combine blueberries, sweetened condensed milk, and lemon peel.
In a large bowl, cut ¾ cup butter into 1½ cups biscuit mix until crumbly; stir in blueberry mixture. Spread in a greased 9” square baking pan.
In a small bowl, combine remaining ½ cup biscuit mix and brown sugar. Cut in remaining 2 tablespoons of butter until crumbly. Add nuts. Sprinkle over cobbler.
Bake 65-70 minutes. Serve warm with vanilla ice cream and blueberry sauce.
Blueberry sauce: In a saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.
BLUEBERRY TEA CAKE (Makes 2 dozen squares)
This is a great way to use up all those blueberries that you picked in June. But frozen blueberries will work just as well.
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter or margarine
¾ cup sugar
1 unbeaten egg
½ cup milk
2 cups blueberries
½ cup sugar
¼ cup butter or margarine
¼ cup flour
1 teaspoon cinnamon
Preheat oven to 375 degrees. Grease 13” x 9” pan.
Cream butter and sugar together; add unbeaten egg.
Sift dry ingredients and add alternately to creamed mixture. Carefully fold in blueberries.
For topping, mix dry ingredients.
With two knives, cut butter into dry ingredients until the batter forms small balls the size of peas.
Place on top of batter and bake for 40-45 minutes or until done.
BREAD AND BUTTER PICKLES
Nothing reminds me more of summer than the taste of fresh vegetables and fruits. It also brings back memories of my grandmother’s canning. Not canned, but certainly fresh. I recently got this recipe from a customer. Gave me a chance to use up some of those obscure spices I have in my cupboard. Hope you like them!
2 cups sliced cucumbers
¾ cup sliced onions
¾ cup sugar
1 teaspoon salt
½ teaspoon mustard seed
½ teaspoon celery salt
¼ teaspoon tumeric
½ cup white vinegar
Mix all ingredients together in a bowl, cover. Microwave on high for 4 minutes. Remove from microwave and stir. Microwave on high for 4 more minutes. Store in a jar. Cool and refrigerate.
COLD BROCCOLI SALAD (Serves 6-8)
2 bunches broccoli, chopped
1 cup raisins
1 cup cashews
10 strips bacon, cooked and crumbled
1/4 cup chopped red onion
1 cup mayonnaise
½ cup sugar
1½ teaspoon vinegar
Toss salad ingredients together. Mix all dressing ingredients together and add to salad, mixing thoroughly. Refrigerate at least 1 hour before serving.
BUFFALO CHICKEN DIP
This is a great go-to recipe whenever you need a fast dish to bring to a party or a quick appetizer. It is also great as a late-night snack with chips and beer!
2 cups cooked chicken breast, chopped
¾ cup red hot sauce (like Tabasco)
(2) 8 ounce packages of low fat cream cheese
1 cup blue cheese dressing (about ½ the bottle)
2 cups shredded Monterey Jack cheese
Chips or crackers for scooping and dipping
Preheat oven to 350 degrees.
Put chicken in the bottom of a baking dish; pour hot sauce over the chicken to coat it. Spread it to cover the bottom of the dish.
Mix cream cheese and dressing together until creamy and layer on top of the chicken.
Bake in oven for 15 minutes.
Add shredded cheese on top of chicken and bake another 15 minutes or until cheese is melted.
Serve with chips, bread, or crackers.
BUTTERNUT SQUASH SOUP WITH GINGER -- (Serves 4-6)
With the winter weather upon us, it’s definitely time for soup. Probably one of my all-time favorite good groups! I could have soup every day, no matter the season. You could also throw in some apple for a different taste. Easy to make.
2 tablespoons unsalted butter, vegetable or olive oil
1 medium onion, 3 medium shallots, or 1 medium leek (white and light green parts only), chopped
2 tablespoons dry sherry or white wine
1 butternut squash, medium (about 2 1/2 pounds), halved, seeded, peeled, and cut into 1/2" cubes (about 5 cups)
2 cups low sodium chicken broth or vegetable broth
1 teaspoon table salt
Ground black pepper
1 teaspoon ground ginger
1/2 cup milk
2 teaspoons fresh chives, minced
1. Heat butter or oil in large saucepan over medium-high heat. Add onion; saute until golden, about 5 minutes. Add sherry and squash; stir-cook until sherry evaporates, about 30 seconds.
2. Add stock, salt, pepper to taste, and ginger to saucepan; bring to boil. Reduce heat to simmer; cover and cook until squash is tender, about 15 minutes.
3. Ladle squash mixture into blender. Add milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
4. Ladle soup into individual bowls. Garnish with minced herb and serve immediately.