- 6 apples, peeled, cored and sliced to about 1/4-3/8" thickness.
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 tsp salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons butter
Thursday, November 27, 2008
Apple Pie
Pumpkin Pie
- 1 1/2 cup pureed pumpkin
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2/3 cup maple syrup or packed brown sugar
- 4 eggs, lightly beaten
- 1 cup heavy cream.
- 1 teaspoon vanilla extract
Pie Crust
- 3 cups all-purpose flour, preferable unbleached
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 1 cup (2 sticks) cold unsalted butter.
- 1/2 cup ice water
Sunday, October 12, 2008
Creamy Potato Casserole
Ingredients
1 medium onion chopped
2 tbsp butter
2 tbsp all-purpose flour
2 tsbp Dijon style mustard
1 3/4 cups milk
4 oz of cream cheese
4 oz of Gruyere cheese
1 tbsp snipped fresh chives or green onions
6 red or Yukon gold potatoes cut into 1/8" wedges
8 oz sliced cooked ham or canadian bacon
Preparation
1) Preheat oven to 350F. Grease a 2 quart rectangular baking dish with cover; set aside.
2) For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occationally.
3) Stir in flour and mustard.
4) Add milk all at once, cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low.
5) Whisk in cream cheese until smooth.
6) Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Sirt in Chives or Green onions.
7) In bowl combine potatoes, ham and sauce; toss gently to bombine. Transfer to the prepared baking dish.
8) Bake, covered, 1 hour or until potatoes are tender, stir carefully about every 20 minutes.
9) Uncover, and sprinkle with crushed chips and remaining cheese.
10) Bake uncovered for 15 minutes more or untli cheese is melted.
11) Let stand 10 minutes before serving,.
Sunday, October 5, 2008
Chicken and Asparagus Skillet Supper
Ingredients
4 skinless, boneless chicken breasts
5 slices of bacon, coarsely chopped
3/4 cup chicken broth
1 lb asparagus spears, trimmed
2-3 zucchini, or crookneck squash cut into 1/2 strips
1/2 yellow onion cut in strips
Preparation
Sprinkle the chicken with salt and pepper. In 12 inch skillet cook chicken and bacon over medium high heat until browned on both sides. Add the onion in the last 3-4 minutes. Carefully add the broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink.
Meanwhile in microwave safe 2 quart dish combine asparagus, squash, and 2 Tbsp of water. Sprinkle salt and pepper. cover with vented plastic wrap. Cook on 100% power 5-7 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates, Drizzle cooking liquid; top with chicken, bacon and onions.
Saturday, October 4, 2008

Ingredients
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 3 large garlic cloves, minced (about a Tbs.)
- 1 lime, juice of (2 Tbs or so)
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 lb tilapia fillet (or other thin mild fish)
Directions
- Combine the soy sauce, sugar, garlic, lime juice, ginger and red pepper flakes in a wide, shallow baking pan that will hold all of the fish in a single layer.
- Stir briefly to dissolve the sugar.
- Add the tilapia, then turn it over so that it's coated all over with the marinade.
- Set aside for 20 min or so.
- Heat the grill to 350.
- Place the fish on the grill between the burners. Grill the fish for 5 minute
- Flip the fish on the Grill board, and grill for 5 more minute.
- The fish should be opaque and flaky.
Wednesday, August 27, 2008
Chicken Thighs with Pear and Leek Sauce

1 large leek, white and light green parts only, thinly sliced (1/8-1/4")
4 tsp extra-virgin olive oil divided.
6 boneless, skinless chicken thighs about 1 1/2lbs
3/4 tsp salt divided
1/2 tsp freshly ground pepper
1 large firm ripe pear, peeled and diced
3/4 cup chicken broth, divided
2 tsp cornstarch
2 tbsp current jelly
1/4 cup chopped walnuts, toasted.
1. Place sliced leek in colander; rinse and drain well.
2. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 tsp salt and 1/4 tsp pepper and cook until golden brown and no longer pink in the center, 5-6 minutes per side. Transfer to a plate and tent with foil to keep warm.
3. Reduce heat to medium and add the remaining 2 tsp oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes.
4. Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add current jelly to the pan and cook, stirring until melted. Stir in the cornstarch mixture, the remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts
Tuesday, August 26, 2008
Steak Diane

Todays lunch was my first try at one of several recipes I found in Eating Well magazine. The recipe was great, quick and easy to do. Give it a try use good steak and you should be very happy with it.
Serve with Garlic Mashed Potatoes or a Green Salad.
1 pound boneless strip steak, such as New Your or Rib Eye (3/4 to 1 inch think) cut into four portions.
1/4 tsp freshly ground pepper
1/8 tsp salt
1 tbsp extra-virgin olive oil
3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
1/2 cup brandy (skipped this for my lunch, non in stock).
1 15 ounce can reduced sodium beef broth
1 tsp butter
1 tsp all-purpose flour
2 tsp Dijon mustard
1. Season the steaks on both sides with 1/4 tsp salt and pepper. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add steaks and cook 3-5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm. (I barbecued the steaks on the grill 7-8 minutes per side at 400 for medium rare).
2. Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices , about 3 minutes. Add brandy and cook, stirring , until almost evaporated, about 1 minute. Add broth , bring to a boil and cook until reduced by half, 8-10 minutes.
3. Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute. Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce to serve.
Makes four servings
Per Serving: 284 Calories; 6 points.
Monday, July 21, 2008
German Plum Cake
My Mom has a great recipe for German Plum Cake that I remember well as a child, however when I have ask her for it she can make it but nothing is measured so mines never quite the same. This one from Cooks.com is a good substitute although I have modified the crumb topping with one from a Banana Muffin recipe that I love. I think you could do this with several different fruits like Apples, or Peaches.
1/2 c. (112gms) butter
1/2 c (102gms) sugar
2 eggs
1 c. (164gms) flour
1 tsp. (4gm) baking powder
1/2 tsp. (2gm) salt
1/2 tsp.(2.5gm) almond extract
Plums, stones removed, cut into wedges (enough to cover the top)
Crumb Topping
1/2 c. (112gms) sugar
1/3 c. (55gms) all-purpose flour
4 tbls. (56gms) chilled unsalted butter
Mix well butter and sugar. Add eggs. Mix together flour, baking powder, salt and almond extract. Add to above sugar mixture. Mix just until blended. Butter a 9 x 9 baking pan. Press the plum wedges into top of batter that has been spread in pan. Sprinkle topping over plums. Squeeze a little lemon juice over plums if you have it. bake at 375 degrees for 40-50 minutes.
Tuesday, July 1, 2008
Cheesecake
This recipe is all about choices. You can make a Chocolate Chip Cheesecake using Chocolate crust and adding Chocolate chips to the basic recipe and topping with Sour Cream. Another option is Graham Cracker Crust with basic cheesecake and top it with (Comstock) Blueberry Pie filling.
Chocolate Cookie Crust
1 cup chocolate wafer crumbs or 2 rows of Chocolate Cream Oreos.
3 tablespoons butter or margarine, melted
2 Cups graham cracker crumbs
4 tablespoons butter melted
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1/2 cup all-purpose flour
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
Chocolate chip cheesecake
1 cup semisweet chocolate chips
Sour Cream topping.
1 pt Sour Cream
2/3 cup Sugar
1 tbsp Vanilla
Combine Crust crumbs and melted butter; press onto the bottom of a 9-inch spring form pan. Bake at 350°F (175°C) for 10 minutes.
Bake at 350°F (175°C) for 55 minutes. Add Sour Cream Topping here. Blend until smooth and pour over cheesecake then return to the oven for 5 minutes. Cool on rake then chill in Fridge. If applying a fruit topping add at after the Cheesecake has chilled.
Saturday, May 31, 2008
Chocolate Chip Cheesecake Supreme
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 cup milk chocolate chips (we like Guittard chips for this recipe)
Combine chocolate wafer crumbs and melted butter; press onto the bottom of a 9-inch spring form pan. Bake at 350°F (175°C) for 10 minutes.
In a bowl, combine softened cream cheese, sugar, and flour, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into the crust.
Bake at 350°F (175°C) for 55
Friday, March 21, 2008
Peanut Butter Chocolate Chip Scones
A food processor is the best way to bring all the ingredients together in this recipe because the peanut butter is a bit hard to handle by hand. I basically chopped the butter and peanut butter into the flour with a spatula. Try not to use your fingers.
These scones are light, with a definite melt-in-your-mouth quality from all the butter and peanut butter in them. They're delicious!
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
10 tbsp butter, cold and cut into 10 pieces
4 tbsp peanut butter
1 1/8 cup milk (1 c + 2 tbsp)
1 tsp vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 400F. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine flour, baking powder, salt and sugar. Pulse to combine. Add butter and peanut butter and pulse a few times, until mixture resembles very large, coarse crumbs. Add mini chocolate chips.
Combine milk and vanilla extract. With the motor of the food processor running, pour in milk. Stop when the dough starts to come together into a ball. Try not to fun the food processor any more than necessary.
Divide dough into three or four pieces and pat each piece into a circle on a lightly floured surface. Cut each circle of dough into 4 pieces, to make 16 triangular scones. Place on prepared baking sheet.
Bake for 16-20 minutes at 400F, until light golden brown.
Cool on a wire rack. Store in an airtight container if not eating right away.
The scones are best within two days of baking made.
Makes 16 scones.
Butterflied Shrimp on Coconut Risotto with Avocado, Lime
Butterflied Shrimp on Coconut Risotto with Avocado, Lime and Cilantro Cream
This recipe is really very easy. It is done in three very easy steps. I was really very surprised, the trick to me is to know what the finished Risotto looks like. Be patient with it. The Shrimp part was easy. Those of you who know me realize that I did not have Shrimp. Mine was topped with Salmon which went with the cream sauce very well.
For 4 Servings:
Risotto:
1 cup arborio rice
1 can (14 oz.) coconut milk
2 - 3 cups chicken stock
1 Tablespoon sliced green onion
1 Tablespoon neutral oil
1/4 cup shredded coconut - toasted
Cream:
1/4 cup packed cilantro leaves
1/2 small avocado
1 Tablespoon lime juice
1/4 cup sour cream
Shrimp:
12 large shrimp - tails on and butterflied (sliced down the back nearly all the way through)
1 Tablespoon neutral oil
Make the risotto:
Saute green onion in 1 T oil briefly. Add rice and toast lightly. Mix coconut milk and chicken stock. Add stock mixture to rice one cup at a time - letting rice absorb stock before adding another cup. Add the toasted coconut after the second cup of stock. Stir nearly constantly. When you get to the 20 minute mark, check the rice for consistency. Once the rice is al dente and creamy, you're done. You may or may not use all of the stock. Keep warm.
Make the cream:
Combine cilantro, avocado, lime and sour cream in a blender. Puree until very smooth.
Make the shrimp:
Pan-fry the shrimp - cut side down - until lightly browned. This will take about 2 minutes. Add 1/2 cup water to the pan so the shrimp will finish cooking and curl slightly. This will take just another 2 minutes or so. For service I used coconut halves filled with risotto and topped with 3 shrimp each. Place a dollop of cream on each shrimp and garnish with a sprinkling of toasted coconut and a cilantro leaf.
Sunday, March 16, 2008
Wilted Baby Spinach with Honey and Bacon
2 lbs baby spinach cleaned
3 slices thick bacon-diced
2 T cider vinegar
4 T honey
Cook bacon in a heavy pot until crisp. Drain fat and keep the bacon in the pot. Add honey and vinegar and stir well. Add spinach and sprinkle with 1/4 c of water. Cook over medium high heat, covered, for about 10 minutes - just until wilted. Remove lid and stir up all that honey and bacon goodness throughout your spinach. Delicious!
Thursday, March 13, 2008
Lasagna Rolls on Sauce Béchamel
Sauce Béchamel (a.k.a. white sauce):
Thank you Cooking with Anne
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cup milk (use whole milk)
salt and pepper to taste
freshly ground nutmeg - a pinch or so
Melt butter in a heavy saucepan and add flour. Stir together and add milk (at room temp.), stirring over a medium flame until thickened. Pour into a greased 9x13 baking pan
Rolls:
1- 15-oz container ricotta cheese
1 cup broccoli florets, cooked until crisp-tender and chopped fine
1 small carrot, peeled and grated - about 1/2 cup
1/2 large red pepper - diced fine - about 1/2 cup
1 cup grated Parmesan
1 large egg lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 cooked lasagna noodles
1 cup tomato, spaghetti or marinara sauce
1 cup shredded mozzarella
Preheat oven to 400 degrees F.
Mix ricotta, egg and Parmesan well. Fold in vegetables. Lay out lasagna noodles and spoon filling onto each-spreading to the ends. Roll up and place in the sauced pan making sure the seam is facing down.
Top each roll with marinara and mozzarella. Bake for 15 minutes or until cheese is melted and sauce is bubbly. Stand for 10 minutes before serving. Serve with Béchamel sauce under each roll.
Sunday, March 2, 2008
Pork Chops with Balsamic Glaze
Pork Chops with Balsamic Glaze
Adapted from Gourmet Magazine
I made this one tonight and was not happy with it. I felt they were dry and overcooked. I reviewed an article in Cooks Illustrated and found that the first stage browning was excessive and dried out the port chop. Since most of the color comes from the Balsamic Glaze its not really necessary to truly brown the chops. The second cooking stage I lost track of time and the chops got to 170. I will be working on this recipe and update the photos with better results soon.
4 center cut Rib Pork chops, pounded to 3/4 inch thick
1 tsp. salt
fresh ground black pepper
2 T olive oil
2/3 cup balsamic vinegar
2 tsp. sugar
Remove pork chops to plate, lower heat slightly, and add vinegar and sugar and cook until slightly thickened, about 2 minutes.
Put pork chops back into pan with any liquid which has collected on plate, and cook about 5-6 minutes, (internal temp of 140) turning several times to glaze pork chops with sauce. Serve hot, with sauce poured over.
3/12/2008 Update
OK, I reworked this one today and followed the times and temperatures to the letter. What a huge difference. The chops were moist and with an excellent taste of the Balsamic Glaze. I will do this again real soon. Learned a lot about Pork Chops and how to cook them.
Thursday, February 28, 2008
Best Ever Macaroni and Cheese
This was originally from LandOLakes but I made some modifications.
Preparation time: 20 min Baking time: 20 min
Yield: 6 servings
1 (7-ounce) box (2 cups) uncooked dried elbow macaroni
1/4 cup Butter
2 tablespoons all-purpose flour
2 cups Milk
1/2 teaspoon salt
1 (2 cups) Sharp Cheddar Cheese, Emmentaler or Aged Ausiago Cheese cubed 1/2
inch
1/2 cup dried bread crumbs
1 tablespoon Butter, melted
1 tablespoon chopped fresh parsley
Heat oven to 350°F. Cook macaroni according to package directions. Drain.
Meanwhile, melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute). Add milk and salt. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes). Stir in cooked, drained, macaroni and cheese.
Stir together all ingredients (except bread crumbs) in bowl and mix well; Spoon into ungreased 2-quart casserole. Sprinkle bread crumbs over macaroni and cheese. Bake for 20 to 25 minutes or until heated through and golden brown.
TIP: For a gourmet flavor, stir in 3 ounces cubed cream cheese and 1 teaspoon Dijon-style mustard with the milk.
My favorite is to add 1-11/2 lbs Ground turkey cooked with 1 sweet onion diced and 3 cloves garlic minced.
Nutrition Facts (1 serving): Calories: 430, Fat: 24g, Cholesterol: 70mg, Sodium: 620mg, Carbohydrates: 38g, Dietary Fiber: 2g, Protein: 18g, Weight Watchers points per servicing 11
Monday, February 18, 2008
Walnut Banana Bread
Preparation time: 15 min Baking time: 1 hrs
3/4 | cup sugar 1/2 cup butter | |
2 | eggs | |
2 | medium (1 cup) bananas, mashed | |
1/2 | teaspoon vanilla | |
1 1/2 | cups all-purpose flour | |
1 | cup chopped walnuts | |
1/2 | teaspoon baking soda | |
1/2 | teaspoon salt | |
1/4 | teaspoon ground cinnamon |

Heat oven to 350°F. Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add banana and vanilla. Beat until well mixed. Stir in all remaining ingredients by hand.
Spoon batter into greased and floured 8x4-inch loaf pan. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely.
Recipe Tip
Banana bread is best the second day. Wrap cooled bread tightly in plastic food wrap. Refrigerate overnight.
Recipe Tip
Walnuts can be omitted.
Recipe Tip
Use no-stick cooking spray that contains flour to easily coat loaf pan.
Nutrition Facts (1 serving): Calories: 200, Fat: 11g, Cholesterol: 40mg, Sodium: 180mg, Carbohydrates: 23g, Dietary Fiber: 1g, Protein: 4g, Weight Watchers points 5
Thank you Land O Lakes
Friday, February 8, 2008
Tequila-glazed Chicken With Jalapeno
Molly Stevens
Ingredients
1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle
1 3/4 teaspoons coarse kosher salt
1/2 teaspoon dried crushed red pepper
1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
1/3 cup orange juice or pineapple juice
1/4 cup gold or silver tequila
2 tablespoons (packed) golden brown sugar
2 tablespoons honey
1 to 2 red jalapeño chiles with seeds, finely chopped
1 shallot, minced
Directions
Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.
Oregon Apple Bread
Ingredients
½ cup butter
1 cup sugar
2 eggs
2 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
2 large apples, cored, pealed and cut into 1” chunks
Directions
Cream the butter and sugar together until fluffy. Add the eggs and beat well. Sift together the dry ingredients; add the creamed mixture. Fold in the apples.
Spaghetti Bolognese
6 oz bacon slices, cut into 1/2" pieces
1 yellow Onion, Diced
1 1/2 tsp salt
3 Garlic gloves
2 lb. Ground beef
6 oz tomato paste
1 cup milk
1/2 cup grated Parmigiano-Reggiano
Fresh ground Pepper
1 lb Spaghetti, cooked , water reserved
Directions
In large pot over medium high heat, cook bacon until crisp 7-10 minutes. Spon off all but 1 tablespoonful of fat. Add Onion and 1/2 tsp salt; cook until tender, 5-7 minutes. Add garlic; cook 1 minute. Add ground beef and 1 tsp salt; cook, stirring occasionally, until beef is no longer pink. about 5 minutes. Stir in tomato paste, milk and 1/2 cup of cheese.
Cook on Low until sauce thickens about 4 hours. Skim fat off sauce. Adjust seasonings with salt and pepper.
Add cooked spaghetti to sauce plus enough pasta-cooking water to loosen sauce; toss to combine. Transfer to individual bowls; sprinkle with cheese. Serve immediately.
Butterscotch Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 1 cup light brown sugar, firmly packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans, OPTIONAL
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
Preparation:
- Preheat oven to 350.
- Mix together the flour, baking soda, and salt. Set aside
- Cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating after each addition. Stir in vanilla extract.
- Stir flour mixture into the creamed mixture. Fold in pecans, butterscotch chips, and chocolate chips.
- Shape dough into 1-inch balls. Place balls about 2 inches apart on greased baking sheet. Flatten and round each cookie (looks prettier).
- Bake at 350 for about 10-15 minutes, or until lightly browned. Cool in pan for about five minutes then move to rack to cool completely.
Bean and Bacon Soup Recipe
Ingredients
- 1 lb. dried small white beans
- 6 cups of water
- 8 slices bacon, cut into 1" pieces
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onions
- 1 clove minced garlic
- 1 tsp. Italian herb seasoning
- Substitute with 1 tsp of mix of 1/4 tsp Oregano, Majarom, Basil, Rosemary, Thyme, Sage
- Salt and pepper to taste
Directions
- Soak the beans in water overnight.
- Drain the water from the beans and place in slow cooker. Add six cups fresh water.
- Cook bacon pieces until done, but not too crispy. Remove from pan with slotted spoon and drain on paper towels. Add drained bacon to slow cooker.
- Add remaining ingredients. Cover and cook on low for 8 to 10 hours or until beans are tender.
- Remove three cups of beans with a slotted spoon. Mash (I used a potato masher) or puree in food processor according to the texture you like. Return mashed beans to slow cooker. Cook for 30 minutes more to rewarm mashed beans.
- I served the soup in a bread bowl made from a small round loaf of sourdough bread.
Lemon Tartlets
1/2 tsp salt
1/4 cup Crisco
4 tablespoons butter
1/4 cup (scant) cold water
In a medium bowl, mix together salt and flour. Blend in butter and Criso (remove butter from refrigerator and leave at room temperature 20 minutes before beginning).
Sprinkle with water, a little at a time, and stir together lightly with two forks, lifting as you go. Press gently into a ball. Do not over mix or dough will be tough.
Refrigerate 15 minutes. Roll out on a lightly floured surface to 1/8" thickness. Using a floured cookie cutter or glass, cut into 3 1/2" to 4 inch rounds, large enough to cover the bottom of small muffin tins.
Bake rounds in a preheated 450 degree oven 10-12 minutes or until lightly golden.
Remove from oven and cool.
1 cup sugar
1 teaspoon grated lemon rind
1/3 cup lemon juice
1/4 teaspoon salt
4 egg yolks, slightly beaten
Fill tartlet shells. Served chilled.
Variation: Can be topped with meringue.