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Cold Weather Crock Pot Recipes To Warm The Soul
Bean Soup With Ham Bone
1 lb. dry navy beans
1 1/2 lbs. meaty ham bone, or 1 1/2 lbs. hocks
1/2 tsp. salt
6 whole black peppers
1 bay leaf
1 med. onion, sliced Thoroughly wash beans. Cover with 2 quarts cold water and bring to boiling; boil gently two minutes. Remove from heat; cover and let stand for 1 hour. (Do not drain.)
Add ham bone, seasonings. Cover; heat to boiling; boil gently until beans are tender, about 3-4 hours. Add onion last half hour. Remove ham bone, if desired, mash beans slightly. Cut ham off bone and return meat to soup. Season with salt and pepper.
Chili Texas Style
2 lb. very lean ground beef or diced chuck steak
7 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons paprika
1 onion, finely chopped
2 teaspoons salt
1 1/2 teaspoons cayenne pepper
2 tablespoon masa
1 (8 oz.) can tomato sauce
1 (15 oz.) can red beans (optional)
1 (15 oz.) can tomatoes (whole or diced, drained) (optional) Brown ground beef and drain. Stir in tomato sauce and 2 cans of water. Mix all ingredients except cayenne pepper and masa. Simmer 30 minutes. Add as much pepper as desired. Mix masa and 1/4 c. warm water. Add to chili and stir well. Add Tomatoes or beans if desired. Simmer 20 minutes.
Chicken And Dumplings
2-3 chicken breast (with bone and skin)
1 stick of butter
3 cups self-rising flour
1 cup milk
1/2 cup vegetable oil
salt and pepper, to taste Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart.
Return chicken to broth and set heat to medium.
Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Stir to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary.
Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste.
Cook 10-15 minutes on low.
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
2 cups water
1 can cream style corn
1 can evaporated milk
salt and pepper to taste In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.
Stir in creamed corn and evaporated milk. Add 1 cup water (may use empty milk can). Season to taste with salt and pepper.
Simmer 15 minutes and remove from heat. May serve warm or cool.
Easy Drop Biscuits
1 c. flour (unsifted)
1/4 tsp. salt
1 tbsp. sugar
2 tsp. baking powder
1/4 c. butter
1/4 c. milk Sift dry ingredients into bowl. Cut in butter. Stir in milk quickly, beating with a fork until mixed well. Drop onto greased pan by spoonfuls. Bake 10-15 minutes at 450.
Makes 12 small biscuits.
Golden Corn Bread
1 cup Aunt Jemima Enriched Yellow Corn Meal
1 cup all purpose flour
2-4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil Preheat oven to 425°F.
In a large bowl, combine corn meal, flour, sugar, baking powder and salt.
Add milk, egg and oil. Beat until fairly smooth, about 1 minute.
Bake in a buttered or sprayed 8 inch square baking pan 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.
Easy Garlic Knots
1 pkg. (8 sticks) Pillsbury bread sticks
1 1/2 sticks butter
2 cloves garlic, minced very fine
2 tsp. Italian seasoning
Parmesan cheese Lay unbaked sticks on cookie sheet. Cut in half. Tie each half in small knot. Bake according to directions on package. While knots are baking, saute garlic in butter until tender and transparent. Stir in Italian seasoning.
Dip baked knots in butter mixture and sprinkle with Parmesan cheese.