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Jun 042015

                                                             Baked Beans His Way

Sammies Birthday 2014 020

I really don’t know why I’m doing this post as it was Kenny’s cooking on this one! This past weekend with the birthday bash, I did all the normal side dishes that I like such as cole slaw, deviled eggs (oops, I don’t eat these) and potato salad. My daughter made her banana pudding for her dad and now that I have that recipe, I’ll get to share that with you soon. Kenny found this recipe and said it sounded good if he made a few of his own changes such as the cane syrup which he is addicted to being from the south and all. They went over with raves from everyone even Little Bear. I on the other hand, am not fond of  baked beans either, but I can put away a plate of corn bread smothered in black eyed peas with a generous sprinkle of raw onions on top, must be a mental thing going on upstairs in that old head of mine!


Baked Beans His Way
  • 1 lb dried or 3 cans (16 oz each) navy beans, Kenny used dried
  • 2 medium onions, chopped
  • ¼ pound thick bacon, cooked and crumbled, reserving bacon grease
  • ½ cup pure cane syrup (I think he probably added a little extra knowing him :)
  • 1 tbsp brown sugar
  • 4 teas prepared mustard
  • Salt and pepper to taste
  1. Soak and cook dried beans according to package directions, reserving 1-1/2 cups of the cooking liquid; if using canned beans, drain and rinse.
  2. Combine the beans with the onions and cooked bacon and place in a 2-1/2 baking dish.
  3. Mix together the syrup, brown sugar, mustard, bacon grease, salt, pepper and add the 1-1/2 cups of the bean water (if using canned beans use tap water); pour over bean mixture making sure beans are covered and adding more if necessary.
  4. Cover and bake in a 250 degree oven checking occasionally to make sure beans are covered with the liquid, adding more if need be.
  5. Cook the dried beans for 6 to 8 hours until the beans are nice and tender or 2 hours for the canned beans.

Yep, this is His Way of doing baked beans…………… enjoy!

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Apr 212015

                           Brussels Sprouts With Creamy Bacon Onion & Celery Sauce



Well by now, you all know Kenny and I’s love of Brussels sprouts and I have not found a way to fix them yet that we do not love. The only thing I do avoid is adding nuts as husband is not fond of nuts when mixed in certain foods and I on the other hand can eat them in about any recipe! I still think our favorite though is the shredded sprouts with the bacon and that’s why I added bacon to this older recipe from the 60’s in my Favorite Recipes From America. Onions were also not mentioned, hence add onions as we love them too! And then you serve them in this  cream sauce and it just adds even more delish to this dish…………

Brussels Sprouts With Creamy Bacon Onion & Celery Sauce
  • 4 slices of bacon
  • 2 quarts Brussels sprouts
  • 2-1/4 cups of water
  • 1 teas salt
  • ¾ cup diced onion
  • ¾ cup diced celery
  • 4 tbsp butter
  • 2 tbsp bacon grease
  • 6 tbsp flour
  • Milk
  • ½ teas white pepper
  1. Cook bacon until crisp, drain and crumble, reserving 2 tablespoons of the drippings.
  2. Trim off bottom of Brussels sprouts and remove any discolored leaves; cut x in stem part for more even cooking.
  3. Steam sprouts until desired tenderness, drain and set aside.
  4. Add the salt to the 2-1/4 cups water, bring to a boil and add the celery and onions, cook until tender, drain and reserve water.
  5. Melt the butter with the bacon drippings and blend in the flour.
  6. Combine the celery water with enough milk to measure 3 cups and slowly add to the flour mixture.
  7. Cook until smooth and thick, stirring constantly.
  8. Add the celery, onion, bacon, pepper and Brussels sprouts and continue to heat for a few minutes to reheat the veggies.

For this recipe, I cut it in half as it is just Kenny and I and even then I had some a little leftover….Hope you enjoy!

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