Country Style Butter Beans with Bacon and Onions

 

              shared by Cris Watson

Makes about 6 servings 

Ingredients:

½ pound of bacon (about 6 to 8 slices) 

1 small onion, chopped fine

1 26-28 oz frozen butter beans (or baby lima beans)

32 oz of Chicken Broth or Vegetable Broth (I used the unseasoned broth)

1 teaspoon salt (NOTE: the broth is usually salty, so add salt sparingly)

½ teaspoon black pepper

Directions:

1. In large pot, combine broth, salt, pepper, and butter beans and cook until the butter beans are almost done.  If the liquid cooks down before the beans are tender, add a little more WATER to the pot and continue the cooking.  Cooking time for the beans varies - check them from time to time for doneness.

2. While the beans are cooking, cook the bacon until crispy.  Drain off most of the grease but reserve enough to saute the onions. Place the bacon aside (and try not to eat it while you are cooking!)  When cool, chop into 1/2 inch pieces.

3. Return the skillet to medium heat and saute the chopped onions (usually takes 8 to 10 minutes).

4. Add the sauteed onions to the butter beans and bacon and mix in.

5. Reduce heat and continue cooking until the beans are tender.

6. Most of the liquid will cook out and that's okay.

NOTE: Turkey bacon can be substituted for regular bacon but won't produce the grease for sauteeing the onions. If using the turkey bacon, saute the onions in vegetable oil. 

Enjoy!

Free Vintage Label courtesy of Dover Clipart

Impossible Buttermilk Pie

 

We made our pie with raisins.  It was great!

Shared by Nita Brothers (a recipe from her mother, Emily Capps)

There is no pie crust. This custard-style pie that makes it's own "crust".

This is a sweet pie.  You can use only 1 to 1 1/4 cups of sugar or non-sweetner substitute (see below).

Ingredients:

1 ½ cups of sugar * SEE NOTES BELOW

1 cup buttermilk

½ cup Bisquick

1/3 cup margarine (melted)

1 teaspoon vanilla

3 eggs

Directions:

1. Grease pie pan or baking dish.

2. In large mixing bowl, mix all ingredients together just until blended.

3. Pour into pie pan or baking dish.

4. Bake at 350 degrees for 30 - 35 minutes (clean knife inserted into the center of the pie should come out clean).

5, Let cool for 10 minutes before serving.

VARIATIONS:

1. *  You can substitute the sugar for equal amounts of Equal or Splenda.

2. Before baking, sprinkle ½ cup of raisins all over the top of the mixture.  They will sink in and bake into the pie.  

* The raisins add a bit more sweetness to the mixture so you can use  just 1 1/4 cups of sugar (less if you want the pie to be less sweet).

3. Add 2/3 cup shredded coconut to mixture. 

* The coconut is usually sweet, so you can reduce the sugar to 1 cup. 

4. Before baking, sprinkle the top with ground cinnamon 

5.    Serve with or without whip topping.

Free clipart courtesy of Dover Clipart

Crock Pot Meatloaf

 

Photo shared by CE Watson

Crock Pot Meatloaf

     Shared by Cris Watson

1 ½ lb very lean ground beef (or ground turkey)

1 large egg

½ cup panko crumbs or dry bread crumbs (unseasoned)

½ cup finely chopped onion

1 cup crushed tomatoes (drained)

½ tesp crushed Basil

½ tesp salt

½ test pepper

½ tesp McCormick Montreal Chicken 

1/4 cup ketchup (optional)

Aluminum foil A LARGE ENOUGH PIECE TO LINE THE CROCK POT AND COVER AND SEAL THE MEATLOAF.

1. In large mixing bowl, beat egg.  

2. Add in all ingredients and mix well.

3. On a large piece of aluminum foil, put the meatloaf mix and shape into circle or oval that will fit into the crock pot.  

4. Spread ketchup over meatloaf mix.

5. Pull aluminum foil up over the meatloaf mixture leaving at least 1 inch of space between the top of the mixture and the foil. Carefully fold over all the edges of the foil to seal in the meatloaf mixture.

6. Put foil wrapped meatloaf into the crock pot.

7. Cook on HIGH for 3 hours.  

8. Open the top of the foil and carefully drain off excess fat or liquid from the meatloaf.

9. Leave the foil open, return the lid to the crock pot and cook about half hour while you are preparing the side dishes.  

10. The meatloaf will not have a brown top crust.  If you want the top browned, carefully lift the foil wrapped meatloaf out of the crock pot and onto a cookie sheet.  Put under the oven broiler (set on low) and carefully brown the top of the meatloaf to desired brown-ness.

11. Cool the meatloaf for about 10 minutes.  Cut into serving slices and move to a serving plate.

12. ENJOY!

Free Clipart courtesy of Dover Publishing