Bean, Dinner, Recipes
Ingredients2 – 2 1/2 c. red beans, dried
1 lb. or more ham butt, shoulder,
etc. or 1 ring smoked sausage
2 lg. onions
1 green pepper
2 bay leaves
CAUTION: No salt
Preparation:
Soak the beans overnight in 6 cups of cold water. Cut the ham or sausage in 1″ pieces, coarsely cut up the onion and pepper. Dump all this merchandise in with the beans and add another cup or so of water to make up for what the beans have absorbed. Bring to a brisk boil, then immediately reduce the heat (to 200 degrees, if you have a controlled burner), cover the boiler and simmer the beans until they are tender and a good red gravy appears. They should cook in about 1 1/2 to 2 hours, but this varies. You keep fishing out samples and trying same until you get what you want. It may be necessary to add a little boiling water if they tend to cook dry. The meat usually has quite a plenty salt, but you may want to pep the beans up with a little Louisiana Hot Sauce and/or a little chili powder, but go easy. Serve these in bowls, to be eaten with a spoon.
Beef, Dinner, Recipes
Ingredients1/2 c. diced onions
1/2 c. chopped green bell pepper
1 c. canned tomatoes
1/4 tsp. salt
1/8 tsp. ground cumin
1 to 2 tbsp. water
12 oz. beef liver
Preparation:
Cook onions in medium saucepan, that has been sprayed with Pam, until lightly browned. Add green pepper, cook 2 minutes, add 1 to 2 tablespoons water, if needed to thin sauce. Spray rack of broiling pan with Pam. Broil liver about 3 minutes or until top is browned, turn and broil for 3 minutes more. Slice liver very thin and add tomato mixture. Heat 2 minutes and serve. (Divide evenly into 2 servings.) Single serving = 4 ounces protein, 1 cup vegetable.
Dinner, Recipes, Seafood
Ingredients1/2 to 1 lb. shrimp
Lg. lime or lemon
4 cloves garlic, crushed and chopped
1 tbsp. ground coriander seed
1/4 tsp. salt and pepper
1 tbsp. Oil
Preparation:
Shell the shrimp. Squeeze all the juice of the lemon into a cup and mix with salt, garlic and ground coriander. Add pepper to taste, more if no coriander. Pour this over the shrimp and allow to stand at least an hour (can be overnight in the refrigerator). Heat a pan or wok with oil to smoking heat. Throw in shrimp and juice and keep moving until shrimp is cooked pink. Remove immediately. If remaining sauce is thin, heat it longer to thicken and pour over shrimp. Don’t let shrimp overcook. Serve with rice.
Dinner, Recipes, Seafood
Ingredients2 tbsp. margarine, melted
1 tsp. soy sauce
2 tbsp. green onions, chopped
2 cans crescent dinner rolls
2 tbsp. sesame seed
1/4 c. catsup
1/2 c. water chestnuts, chopped
4 oz. shrimp, cooked
1 egg, beaten
Sweet & Sour Sauce
Preparation:
Heat oven to 375 degrees. In medium bowl, combine margarine, catsup and soy sauce. Stir in water chestnuts, green onions and shrimp. Separate dough into 16 triangles. Spoon about 1 tablespoon shrimp mixture on shortest side of each triangle. Stretch corners of dough over filling and roll towards opposite point, completely covering filling; seal edges well. Place rolls seam side down on ungreased cookie sheet. Brush tops with beaten egg; sprinkle with sesame seed. Bake for 15-20 minutes or until golden brown. Serve with Sweet & Sour Sauce. Makes 16 rolls.
Bean, Dinner, Recipes
Ingredients8 lb. navy beans
3 lb. hot dogs, cut up
1/2 c. salt
1 c. Brown sugar
1 c. Karo dark syrup
4 qt. tomato juice
2 qt. water
1/2 tsp. red pepper
1 tsp. cinnamon
1 tsp. mustard
Preparation:
Soak beans overnight.
Cook until nearly done.
Boil tomatoes and seasoning with a little cornstarch for thickening.
Put hot dogs and beans in a cooker and fill with tomato mixture.
Seal and cook 1-1/2 to 2 hours.
Bean, Dinner, Recipes
Ingredients1 bell pepper
1 onion
1 clove garlic
1 tsp. cumin or to taste
1 tsp. pepper (black)
Salt to taste
2 ham hocks
1 bay leaf
Hot sauce to taste
2 tbsp. butter
1 lb. black beans
Preparation:
Let beans soak overnight.
Chop bell pepper, onion and garlic.
Fry lightly with ham hocks, bay leaf
and butter until it looks yummy.
Drain bacon and wash.
Combine pan mixture with beans in same juice.
Add hot sauce to taste.
Cook on low 4-5 hours or until mushy.
Serve over rice with green onions.
