1 lbs navy beans (about 3 cups) cooked
Add to cooked beans
1 cup brown sugar
1 cup ketchup
½ onion chopped
Salt and pepper
Cook 2 ½ hours (I usually cook mine an hour or two longer) in oven at 350°
Stir half way through cooking time.
Beans will be dark and liquid thickened when done.
A recipe my Great Grandma created during the depression!
2 ½ loaves sourdough bread, cubed, and toasted in 325° oven for 25 minutes until crisp and golden brown.
5 tablespoons butter
1 large onion, chopped
1 lb mushrooms, chopped
2 cups celery
12 cloves garlic
Sauté in frying pan until vegetables are soft and golden brown, about 25 minutes.
Mix in a Large bowl:
bread cubes
sautéed vegetables
2 jars (6 oz each) marinated artichoke hearts drained and chopped.
1 ½ cups grated Parmesan cheese
1 ½ teaspoon dried rosemary
1 Tablespoon poultry seasoning
¾ teaspoon salt
1/2 teaspoon pepper
2 large eggs beaten
4 cups chicken broth
Mix together. Grease a slow cooker and cook on low for 4 to 5 hours (and no more) stirring every hour.
Serves 6
Combine in top of a double broiler:
¼ cup rice (I used white)
2 cups milk
Cook uncovered 45 minutes or until rice is tender (I put a lid on half way through cooking time, it helped to cook faster)
Beat together:
2 eggs
6 Tablespoons sugar
¼ teaspoon salt
Stir into hot rice mixture and cook 3-4 minutes, while stirring constantly.
Remove from heat and add:
1 teaspoon vanilla
½ cups raisins- optional
Taken from More- with- Less Cookbook
Serves 6
~
2 cups Split peas, rinsed and drained
4 cups water
3 bay leaves
1 Tablespoon extra virgin olive oil
1 medium onion, diced
4 cloves garlic, crushed
2 medium carrots, diced
2 stalks celery, diced
1 medium red bell pepper, diced
1 Tablespoon dried thyme
1 teaspoon dried rosemary, ground
1 teaspoon sea salt
2 to 3 cups vegetable stalk
¼ cup fresh basil, chopped
½ cup Italian parsley, chopped
1 Tablespoon white wine vinegar
½ teaspoon fresh ground black pepper
1. Place the split peas in a pot with the water and bay leaves. Cover, and simmer on medium-low heat for 45 minutes, stirring occasionally.
2. In a large skillet heat the olive oil over medium heat. Add the onion and garlic and cook until it begins to soften, about 3-5 minutes. Add the carrots, celery and red bell pepper. Sauté-stir for a minute then add the dried thyme, rosemary and sea salt; sauté about 3-5 minutes more.
3. Add vegetables to cooked split peas. Then add the vegetable stock, stir well, and simmer over medium-low heat until the vegetables are tender. Add the fresh basil, parsley, white wine vinegar, and black pepper. Adjust salt and seasonings if necessary.
*Taken from the Whole Life Nutrition Cookbook
