Category: Teach Beatitudes

Family Reunion Baked Beans

Home made Baked beans

5 pounds (80 oz) baked beans

  • Tomato sauce:
  • 3 large onions – very finely chopped
  • ½ bulb of garlic – roughly minced
  • ½ C olive oil
  • 3 C tomato puree or ketchup
  • 1 C molasses
  • 1 C lemon juice
  • 1 TBL vegetable stock powder
  • 32 oz apple juice
  • 16 oz water
  • 1/2 C soft brown sugar
  • 1 1/2 tsp salt
  • 1 tsp cracked pepper
  • 1 level tsp nutmeg
  • 1/2 tsp ground cloves (or 8 whole cloves)
  • 3 tsp cinnamon
  • 4 tsp dried dill
  • 5 bay leaves
  • ½ C tamari sauce
  • 1 LB of cooked bacon :: added during the cooking process.
  1. Fry onions and garlic until soft, then add all the other ingredients.
  2. Cover with a lid, bring to boil, then simmer for 90 minutes on a low heat.
  3. Stir from time to time.  If it becomes too thick, add more apple juice.
  4. You want to end up with a thick sauce which will bind the beans together.
  5. After the cooking have a taste – add more salt or sugar if necessary.
  6. Add the canned beans last.
  7. Stir into the sauce
  8. Simmer 30 minutes.

Alternate for Step 8:  Put into a large flat baking pan, sprinkle with brown sugar, and bake for 30 minutes

Shepherd’s Pie Baked Potato

  1. Start out just as if you were making a twice-baked potato.
  2. Scrub four russet potatoes (high starch – good for baking)
  3. Poke a few holes in the top of the potato to let the steam escape.
  4. Bake the potato for about 40 minutes at 400º
  5. Cut the top off the potato
  6. Scoop out the meat of the potato, being careful not to poke through the skin.
  7. To the meat of the potato, add –
  8. 2 TBL butter
  9. 1/2 tsp salt
  10. 1/2 C lowfat buttermilk
  11. Mash until smooth.  Use a mixer if you must – it needs to be smooth, not lumpy
  12. In a skillet, brown 8 oz 85/15 ground beef
  13. Drain the excess oil
  14. Add  –
  15. 1/2 onion – diced
  16. 1 TBL butter
  17. 1 TBL olive oil
  18. 3/4 tsp white pepper
  19. 1 tsp salt
  20. 2 TBL flour
  21. 1 tsp corn starch
  22. 1 C beef broth
  23. 2 tsp Worcestershire
  24. 1-1/2 C frozen chopped vegetables
  25. Simmer until sauce thickens
  26. Fill potato boats
  27. Pipe smooth white potato mixture over the top
  28. Use a fork to create patterns on top
  29. Bake at 350º for about 15-20 minutes or until singed brown
    –
  30. This can be prepared 24 hours in advance, and refrigerated
  31. Increase cooking time by five minutes – or until singed brown

View YouTube Video on which this recipe was based.

Norwegian Meatballs

meatballs1 LB ground beef
1 LB ground pork
1 LB ground veal
2 medium eggs – well beaten
1/3 C milk
2 medium potatoes – peeled and coarsely grated
1 onion – grated
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground clove
salt and pepper to taste

Gently mix meat with other ingredients – DO NOT OVER MIX

Shape into 1 inch balls
Fry in skillet with EVOO until browned on all sides
In cast iron skillet mix 1 can broth
1 C sour cream
1/4 tsp dill
Add meatballs and simmer until liquid is absorbed
Serve with mashed potatoes on the side

 

Next Week’s Spaghetti Sauce

1 16 OZ can tomato pieces
1 6 OZ can tomato paste
1 LB ground beef
1/2 LB ground pork
1 large onion
5 cloves garlic
1 TBL oregano
1 TBL olive oil
1/2 tsp sugar
salt and pepper to taste

Dice onion and saute
Mince garlic and put into pan when onion has become transluscent
In large pot heat tomato paste
Add diced tomatoes
Add onions and garlic
In separate skillet brown the ground meats and drain grease
Mix everything so far into the larger skillet
Add oregano, sugar, salt and pepper
Reduce heat and simmer 3 hours stirring occasionally

Add sliced mushrooms, olives or green bell peppers for variety.

Keep in the fridge for up to a week, or the freezer for up to six months.

Velez-Malaga Sangria

sangriaThis is about as easy as it gets.

Rioja is a traditional table wine used across Spain.  Use that if you are able.

Options:

White . Crisp White, Refreshing White, Chardonnay
Red . Zinfandel, Merlot, Cabernet, Malbec, Shiraz

Ingredients to feed 4 people

  • 1 liter white wine
  • 1 liter Sauternes or a sweet red wine
  • 1-10 oz pkg frozen mixed fruits
  • A lemon or lime sliced into medallions
  • 1 cold sliced banana

Step by Step

  1. Refrigerate your pitcher.
  2. Place your frozen ingredients in the cold pitcher.
  3. Serve with mint, basil and ice cubes
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Egg Basket Breakfast

For each person, One egg – plus…
3/4 inch slices of French bread
1/4 inch slice of Gruyere or Swiss cheese
1/4 C shaved ham
1/4 C beef or chicken broth
1/4 C white wine

For each serving use an oven-proof ramekin
Cover bottom with TOASTED French bread
Cover with shredded ham
Top with cheese
Pour broth and wine over top
Bake at 425° for 15-20 minutes until liquid is absorbed
With back of soup spoon create an impression
Break an egg into it
Bake another 10 minutes or until egg is cooked

Grandpa’s Lemon Cookies

1/2 C butter – softened
1 egg
1/2 C sugar
1-1/2 C sifted AP flour
1 tsp baking soda
Zest and juice from 3-6 lemons – 1/4 C

Cream together butter and sugar
Add egg and beat until fluffy
Sift together flour and soda
Add alternately to creamed mixture with lemon
Drop dough onto ungreased cookie sheet 2″ apart
Bake at 400° for 8-10 minutes

Optional – mix juice from 1 lemon with 1 TBL confectioners sugar
Brush top of finished cookie

Robert’s 50/50 Tortillas and Tortilla Chips

This recipe can use either corn or flour tortillas.  I prefer corn.
Place tortillas one on top of the other, brushing each with EVOO.
Sprinkle each layer with a bit of salt
Cut the stack into quarters or sixths
– For larger tortillas, you can cut them into squares
Spread onto a baking sheet so that each chips is isolated
Bake at 400º for 10-12 minutes

 

50/50 Tortilla

  • ½ C masa harina
  • ½ C AP flour
  • ½ tsp salt
  1. Mix dry ingredients
  2. Add water only to moisten
  3. Form balls – put into fridge

Cookies For Two

cookie2 TBL butter
2 TBL brown sugar
1 TBL white sugar
1/2 tsp vanilla
1/3 C AP flour
1 egg (beaten)
1/4 C chocolate chips
scant salt
scant baking powder

Preheat toaster oven to 350º
Heat butter just until softened, not melted
Blend both sugars, vanilla and salt
Blend in flour
Stir in the chocolate chips
Bake for 15 minutes or until lightly browned
Let cool slightly before serving

 

Salt and Vinegar French Fries

fries

Fat Fries – Ranch Fries – Chips – Whatever you may call them, these are relatively healthy  French Fries that bake (not fry) the taters. Salt to your own taste.

  1. Preheat the oven to 425º
  2. Wash, and cut the potatoes
  3. Soak in ice water 1-2 hours
  4. Pat dry with a towel, then let air dry another 15 minutes
  5. Toss in 2 TBL EVOO, 2 TBL melted butter, and  a bit of chopped rosemary
  6. Spread the potatoes on a lightly greased rimmed baking sheet in a single layer with the potatoes not touching another
  7. Bake until golden brown – about 25-30 minutes
  8. Turn fries half way through
  9. Sprinkle with malt vinegar and salt
  10. Optional:  Sprinkle with crushed red pepper
  11. Serve immediately

Open Faced Breakfast Sandwich

INGREDIENTS

  • A muffin ring or even a tuna can with both ends removed
  • One egg
  • Shaved (thin) ham
  • Sliced or shredded cheddar cheese
  • Onion diced – one slice

STEP BY STEP

If you haven’t tried my recipe for English Muffins, you should. That being said, this is a sandwich using those muffins and the metal ring used to make them. If you need a larger ring, click here.

    1. Place your ring in the bottom of a skillet and turn on the heat to medium high.
    2. Spray the bottom and insides with spray oil
    3. Dice onion and put on the bottom.
    4. Next put a slice or two of shaved ham in and mash it down
    5. Put in one beaten egg
    6. Top with shredded cheddar or American cheese

 

  1. Cover with a plate or another skillet to retain heat.
  2. Reduce the heat down to low and let cook about 10-12 minutes
  3. Slide a spatula under the ring and move to your English muffin
  4. Use a tongs to remove the metal ring.  Careful – it’s hot.
  5. Sprinkle with oregano or hot ground pepper
  6. Serve with Grandpa’s Marmalade for the other half of the muffin.

 

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