August 17, 2010

Ham and White Bean Stew

Prep: Overnight, plus 10 mins. - Cook: 10-12 hrs. - Servings: 6


   6 C. water
   1 lb. great northern
   3/4 lb. ham
   1 Lg. white onion, coarsely chopped
   2 stalks celery, chopped
   1 smoked ham hock
   1 T. brown sugar

In a large stockpot filled with 6 cups water, soak white beans overnight. Cut ham into 1/2" to 1" cubes. Place cubed ham, chopped onion and chopped celery in slow cooker. Drain beans, discarding the water, and add beans to ingredients in slow cooker. Add ham hock and brown sugar and mix well until well combined. Add enough water to cover ingredients by about 1/2".

Cover and cook on low setting for 10-12 hours. To serve, mix lightly and ladle stew into bowls.

Chili Casserole

1 lb. ground chuck
1/2 cup chopped onion
1 can(15-1/2oz) kidney beans, rinsed and drained
1 can(15oz) tomato sauce
1 can(14-1/2 oz) stewed tomatoes
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
2 cups cooked bow tie pasta

In a skillet, brown beef and onion; drain. Stir in beans, tomato sauce, garlic powder, salt and pepper. Cover and simmer for 5 minutes. Stir in pasta;heat through. 
6 servings.

Peanut Butter & Bacon Squares

2 T. Plum Jam
1/2 cup. peanut butter
2 T. soy sauce
2 T. mayo
2 T. finely chopped green onion
6 sliced bread
4 or 5 slices bacon, cooked-crisp, drained and coarsely crumbled

 Combine jam with peanut butter, soy sauce, mayonnaise and green onion in a small bowl. Remove crusts from bread; lightly toast. Spread about 2 Tbsp. mixture on each slice of toast and sprinkle with bacon. Place slices in a broiler pan; broil until topping is bubbly. Cut each slice into squares. serve warm.

24 Appetizers