How to Cook Beans

Sort through 1 lb of beans and remove rocks or broken beans. Rinse beans in cold water. Put beans in large pot and add 6-8 cups of water. Boil for two minutes. Remove from heat, cover and let soak for 1 hour. Drain beans. Add 6-8 cups of water and 2 tsp of salt. Cook beans, covered, for about 2 hours or until tender. Add a little more water if necessary. Boil beans gently and stir very little to prevent breaking of skins. After beans are cooled, you can put them in freezer bags and freeze until you need them for soups, chilis, crockpot recipes, etc.

Taco Salad

1 bag of Nacho Cheese Doritos, crushed
1 lb ground beef, cooked, drained and cooled
1 white/sweet onion chopped
1 can sliced olives
1 can kidney beans, rinsed and dried
1 1/2 - 2 heads of iceberg lettuce chopped
1 bottle of Catalina dressing
2-3 cups cheddar cheese, shredded
2-3 tomatoes, chopped

Mix everything in a large bowl. Add dressing to taste (I usually use the whole bottle).

Pot Pie

Another one from my mom. She just trows this together so it was hard to get exact amounts. This is comfort food to me. And just to gross you all out, I like to put a little ketchup on top when I eat it (you should see the look Brent gives me).

1 can chicken, turkey or beef chunks
½ onion, diced
3 diced potatoes
4 carrots, diced
1 can of corn or peas (I like both)
Salt to taste

Put all ingredients except peas and corn in a saucepan and add a little water and cook until vegetables are almost tender. Add peas and corn.

Sauce:
¼ c. butter, melted
¼ - ½ c. flour
1 ½ -2 c. milk.

Put all in a blender and when smooth add to vegetable mixture and stir until smooth and thickened. Pour into a casserole dish or 9x13 oblong pan and carefully put crust on top.

Crust:
1 ½ c. flour
½ t salt
½ c. shortening
4-5 T water

Make dough and roll out. Place on top of casserole and prick several areas with a fork. Bake until crust is browned at 375.

Teriyaki Chicken

This recipe comes from my dad who served his mission in Japan. He got it from a local RS President in trade for his banana cream pie recipe. It is a family favorite often served with a Japanese curry over rice and Yakisoba (I have the recipe for this also, but is too complicated to post here, I'd have to show you in person).

2 c. Soy sauce
2 c. brown sugar
1/2 c. Aji Mirin (sweet rice wine, found in Asian markets. 1 T. Lemon Juice can be substituted)
1-1/2 t. minced garlic
1 t ground ginger (fresh minced ginger gives a bolder flavor)

Stir until syrupy and sugar is dissolved. Pour over chicken and cook skin side down for 1-1½ hour at 350. Turn skin side up and cook for an additional 15 minutes. This makes enough sauce for a 9x13 pan. You can reserve some of the sauce to serve with rice, otherwise discard it.

White Chicken Chili

This is so yummy and is a great chili for those who do not like kidney beans or other beans (like my husband). A wonderful dinner to make for a family get-together. I serve this with bread or rolls on the side – yummy!

1. Soak 2lbs. of Great White Northern beans over night.
2. Pan Sear (I used my grill pan) 1 lb. of (salt & Peppered chicken tenders or breasts) Set aside, let cool, and then slice into small bite size pieces. To save time you could just add the pieces to the beans and boil them together (but I prefer the grilled flavor of the chicken)
3. In Stock pot, Boil 8 cups of water, and soaked beans for 45 mins.( or until soft)
4. When beans are soft, add 4 tablespoons of chicken base, a 7 oz. can of fire roasted diced green chili peppers,1 tablespoon of Adobo Sauce (a Mexican condiment – this ingredient is optional) ½ teaspoon of cumin, basil, oregano, onion powder, and garlic powder. Add diced chicken. Continue to simmer on low for another 45 minutes.
5. Add 1/2 cup of cream cheese when simmering (I substitute half a package of neufchatel).

Peasant Bread

1-1/2 t yeast
1 T sugar
1/2 t salt
1 c very warm water
2 c flour

In 1 cup Pyrex measuring cup combine yeast, sugar, & salt. Add water. Mix. Combine mixture w/ flour in medium size bowl. Stir with a wooden spoon just until combined then put towel over the top of the bowl and let it rise for 1 hour. Scrape dough out of bowl and put on a greased (I simply spray it with Pam) cookie sheet or pie dish. Let rise 1 more hour. Bake at 425° for 10 minutes. Turn down heat to 350° and bake for 20 more minutes. Brush top with butter as soon as it comes out of the oven and sprinkle salt lightly over the top (I use a course sea salt but any salt will work). This recipe can easily be doubled.

Meatloaf

1 1/2 lb. ground beef
1 egg whipped
1/4 - 1/2 c. chopped onion
3/4 c. oatmeal (doesn't matter if it is quick oats or not)
3/4 c. evaporated milk (the secret ingredient)
1 t. salt
pepper (opt. I put in 1/4 t.)

Mix all together in a bowl (I squish it all together with my bare hands, it is less messy and works best for me) and put in loaf pan. Add topping and bake at 350 for 1 hour. Makes 1 meatloaf.

Topping
1/4 - 1/3 c. ketchup
1 T. mustard
2-3 T. brown sugar

Mix together in a small bowl and spread over meatloaf before baking.

This is a great meal to take to others because it cooks at the same temperature and for the same amount as baked potatoes and stays warm until it reaches its destination. When I grew up this was always served with baked potatoes and creamed corn. This is the only meatloaf I love. My mom said she got it off the side of a Quaker Oats box in the 1970's.