Farm House Baked Beans

1 pound navy beans (about 2 cups)

1 medium onion diced

6 Tablespoons yellow mustard

3/4 cup ketchup

3/4 cup molasses

3/4 teaspoon ground black pepper

1 teaspoon salt

12 oz bacon cooked and chopped

2 cups reserved cooking liquid (see directions)

1. Rinse and Soak dry beans 8 hours or over night in 1 quart water

2. Drain beans, cook beans using 2 quarts fresh water and 1 teaspoon salt in a large stock pot. Bring to a boil and simmer for an hour. 

3. Drain - but reserve cooking liquid

4. Preheat oven to 375 degrees

5. To the beans add all of the above ingredients. Including the 2 cups reserved cooking liquid. Combine and pour into a 9X13 greased baking pan, cover with foil.

6. Bake 30 minutes covered - remove the foil and bake an additional :30 minutes. Remove from oven and let sit :15 minutes. 

7. When cool, refrigerate over night.

8. In the morning bake - covered in the oven 300 degrees for 3 hours.

Grandma Iszler made baked beans similar to this - that were a very good addition to any meal. 

Wild Rice

 Clean wild rice as directed on the package. I use 1 cup cleaned, rinsed wild rice : 3 cups liquid

1 Cup wild rice, rinsed throughly
3  cups chicken broth
1 onion chopped
Celery, chopped

Cover, bring to a boil, turn down heat and simmer until rice is tender

When done and still hot, add 1 cup or so cranberries

Sheila brought this to Thanksgiving 2016. It was so good 😊
I use this recipe as the wild rice bed for the salmon menu.

Ruth's Chris Sweet Potato Casserole

This is absolutely fantastic!

INGREDIENTS:
Topping

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture

• 3 cups mashed yams
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• 2 eggs, well beaten
• 1/2 cup (1 stick) butter, melted

PROCESS

1. Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.
2. Combine sweet potato mixture in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.
3. Pour mixture into buttered baking dish.
4. Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.)
5. Sprinkle the surface of the sweet potato mixture evenly with the topping mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy.

Easy Creamed Corn

4 cups frozen, canned, or fresh corn
8 oz cream cheese (room temp)
1/2 cup milk
1/2 cup butter (I used 1/4 cup)
1 Tbsp sugar
1 tsp salt
1 tsp black pepper

Notes/Story: Combine all ingredients in a slow cooker, don't worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, then cook an additional hour. So creamy and good! Served it with BBQs.

Potatoes, baked with parmesan

 Ingredients
Small red potatoes
Olive oil
Black pepper

Directions
Wash and clean small red potatoes
Place in casserole container and add water to about to the 1/2  way line on the potatoes
Bake at 375 - 400 degrees for 1 hour


Sprinkle a small amount of olive oil on a cookie sheet
Remove potatoes from the oven and place on a cookie sheet
With the bottom of a glass, (dipped in olive oil) smash each of the potatoes (individually) to about 3/4 of an inch high
Sprinkle with pepper
Place in oven and bake at 425 degrees for about 8 minutes or until the potatoes start to brown slightly

Remove from oven and sprinkle tops with grated Parmesan
Return to 425 degree oven for about 8-10 minutes or until cheese melts and potatoes are slightly browned

Serve with a dollop of sour cream and sprinkle with chopped chives..

Story-Judy served this at the Thanksgiving dinner 2011. A new and easy way to serve baked potatoes. I made them for a Sunday dinner and it worked well to have them baking while we were at fellowship meeting. We put the finishing touches on the potatoes while the salmon and asparagus baked. The meal was topped off with caramel apple pie...delicious  :)

Onion Cassserole

7 Cups sweet onions
1/4 cup butter
1/2 cup regular or long grain rice
1 cup American cheese
1 cup half and half

Directions and Story:  Saute onions in butter. boil rice in 5 cups water for 5 minutes. Drain well. Shred cheese. Combine all ingredients into a 2 quart casserole. Bake 350 degrees for 30 - 40 minutes.

I made this just to try something different, and to my surprise it was delicious. Everyone liked it, so occasionally when we have many onions in the house-I make this for a Sunday dinner along with a meal of meat and potatoes. A good addition especially during the winter months.

Cheesy Potatoes

1 large bag frozen hash browns
1/2 to 1 cup chopped onion, (if I have green onion's they are my first choice-but other onions will work, too)
1 (8 oz) bag of cheddar cheese
1 can cream soup (I usually use either cream of mushroom or cream of chicken) diluted with milk.
1 (15 oz) container of sour cream

Topping
2 cups corn flakes-crushed
1/2 cup butter-melted

Directions & Story; Mix potatoes with cheese, onions, cream soup, milk, and sour cream. Spoon in 9 X 13 pan. Toss crushed cereal in melted butter and spoon on top of potatoes. Cover and bake in a 350 degree oven for :45 to 1 hr or until bubbly. (You can add the topping the last :15 minutes of cooking time and remove the cover for a crisper texture)

This recipe makes a good combination with grilled steak, hamburgers, etc. or goes well with ham-no gravy needed. We've served this often at birthday parties, during the summer and for 4th of July dinners.