This is a recipe I got from my landlord when I lived in Pittsfield, Mass. It's an alternative to chili when you want to try something different.
1 lb. bacon
1 lb. mushrooms
2 med. onions
2 med. green bell peppers
1 lb. hamburger
1 bottle favorite bbq sauce (original recipe called for a bottle of ketsup and brown sugar)
salt & pepper
Two cans of kidney beans
Brown hamburger, drain off fat, season with salt & pepper. Line bottom of dutch oven with 1/2 the bacon. Dice up the onion and green pepper. Slice the mushrooms and then mix with the onions and peppers. Open and drain water off the beans. Pour one can on top of the bacon. Put half the browned burger on top of the beans and then half of the vegtables on top of the burger. Then another can of beans, rest of the burger, rest of the vegtables. Cover top with the other half of the bacon and then cover the bacon with a layer of your favorite bbq sauce. Bake for 2 hours at 325º.
Can liven up the recipe with whatever seasonings and chili peppers you like. Also you can replace the hamburger with ground pork or sausage too.
Just remember that my Grandmother had 10 children and this was her recipe so it makes a LOT of cookies.
2 lbs. of butter
7 cups of honey
1 1/3 cup water
1 tsp white pepper
1 tsp ground cloves
1 tsp nutmeg
2 tsp ginger
2 tsp baking soda
2 tsp salt
1 tablespoon cinnamon
1 tsp allspice
5 lbs. of flour (16 2/3 cups)
1 lb of walnuts or pecans (we use pecans)
Blend the butter and honey together. Add the eggs and the water to the butter & honey.
Sift together the spices and flour. Then mix into the butter & honey until the dough is stiff (it will be like bread dough and won't stick to much to your fingers too much.. Add the nuts. The key is the next step. Let the batter now cure for 5 to 6 days in a cold place. Since I live in Salt Lake I always put it in the garage this time of year because the temperature rarely gets above 42.
Roll out the dough and cut out cookies into your favorite shapes. Bake at 350 degrees for 10 to 12 minutes (lite golden brown) They taste better the next day. I also sometimes add more spices to give them more flavor.
If you cut the recipe in half I don't cut the spices in half to make a richer cookie.
4 quarts of green tomatoes
6 medium onions
8 anaheim peppers and 2 or 3 jalapenos (...or more depending upon how hot you like it...)
1/3 c salt
3 c apple vinegar
5 cup sugar
1 1/2 tsp celery seed
1 1/2 tumeric
2 tsp mustard seed
Put tomatoes and onions through food precessor and blend until will diced.
Clean seeds out of peppers and chop up and add to the above mix.
Add the rest of the ingredients. Stir well. Its ready to eat. I usually keep some out to enjoy as a fresh mix and bottle the rest.
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