Mary Beth Flanders
These beans were a big hit at the 2012 Flanders picnic.
- 2 (15-ounce) cans pork and beans, drained
- 3/4 cup barbecue sauce
- 1 Granny Smith apple, peeled and chopped
- 1 medium onion, chopped
- 1/4 cup golden raisins
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 3 bacon slices, halved
- Stir together first 8 ingredients in a lightly greased 2-quart baking dish; top with bacon.
- Bake at 350° for 1 hour.
- Note: We used K.C. Masterpiece Original Barbecue Sauce.
These are delicious and even good cold.
- Delicata squash (or any winter squash)
- Olive oil
- Little butter (optional but makes it more sweet)
- Little salt
- Fresh thyme
Bake at 400 for 20-25 minutes. Try to rotate in between.
Food as Medicine: Seed cheese is a staple of the raw food diet. It is a valuable source of protein and high quality fats. Soaking seeds and nuts reduces the amount of fat by about 30% and releases the bioavailability of enzymes and nutrients.
- 1 c. sunflower seeds (no hulls) soaked overnight
- 2-3 cloves garlic
- Juice of 1/2 lemon
- Add 1 T water or Rejuvelac to desired consistency
Drain and rinse soaked sunflower seeds. Put all into a blender until consistency of hummus. Cover and refrigerate up to 3 days. Serve in a pita or tortilla with chopped veggies, or as a “raw wrap” in leaves of cabbage, lettuce, or Napa cabbage. Or, serve on sliced cuks, zucchini or other veggies.
- 1 lb. lg. elbow macaroni
- 1 1/2 lb. sharp grated cheddar cheese (I use the Tillamook brand)
- 3 T. flour
- 3 T. butter
- 2 C. milk
Melt the butter on stovetop. Add the flour. In the meantime, heat milk in microwave for a couple minutes. Add milk to the flour and butter mixture a little at a time so it doesn’t lump. Bring to a slow boil. Add grated cheese (but save a little aside for on top). Pour cheese sauce over drained macaroni and mix. Put saved cheese on top. Cook for 45 minutes to 1 hour at 350 degrees until bubbly and brown. Can prepare a day ahead before baking.
Great side dish for mexican theme.
- 2c Rice Cooked
- 1 small onion & 2T butter – sauteed and added to rice
- 3 – 4 oz cans Green Chiles, chopped
- 1 lb Monterey Jack Cheese
- 1 c. Sour Cream
- 2 c. Sharp Cheddar, shredded
Layer 1/2 rice mixture (butter, onion, rice), then 1/2 green chiles, 1/2 MJ cheese, 1/2 sour cream — repeat layers and top with sharp shreds. Bake at 350 for 20-30 minutes.
- 2 T. Currants or golden raisins
- 2 10 oz. packages prewashed fresh spinach ( you could also use 2 packages frozen chopped , thawed spinavch, with most of the water squeezed off )
- 1-2 T., olive oil
- 1/4 t. salt, and pepper to taste
- 1/8 t. garlic powder or 1 glove garlic , thinly sliced
- 2 T. fresh grated Parmesan, Asiago, Percorino, or romano cheese
- 1 -2 T. pine nuts
Toast the pine nuts in an oven , toaster or toaster oven until lightly browned.
Warm a 4 quart pot on the stove. Place 1T. water in the pot, along with the olive oilĘ and garlic and salt and pepper. Pack in spinach, and stir constantly until wilted and just cooked. Spinach should glisten. Remove from heat. Stir in pine nuts, currants or raisins and cheese. Serve immediately or set aside, covered for up to 15 minutes before serving. Serves 6-8.
Makes 4 servings, with leftovers
- Grated zest of 1 lime
- 1/4 cup fresh lime juice, or to taste (about 1 lime)
- 1 teaspoon salt
- 3 1/2 teaspoons ground cumin, or to taste
- 1/4 cup olive oil
- 1 1/2 cups water
- 1 14-ounce can low-sodium chicken broth
- 1 1/2 cups quinoa, uncooked
- 1 teaspoon salt, plus more to taste
- 1 1/2 cups corn kernels
- 2 15-ounce cans black beans, rinsed and drained (divided)
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
- 2 cups finely chopped red, yellow or orange peppers, or a combination
- 1 jalapeno chile, seeded and minced
- 1/4 cup finely chopped fresh cilantro
- 1/2 cup chopped green onions (white and green parts)
- 2 cups salad greens (optional)
To make dressing: In a small bowl whisk together lime zest, lime juice, salt and cumin. Add oil in a slow stream, whisking constantly. Set aside.
To make salad: Bring the water and broth to a boil in a large saucepan. Add the quinoa and salt. Simmer for about 15 minutes until grains are just tender and the germ has begun to separate from the grain. Add the corn and continue cooking another 5 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork and set aside.
Meanwhile, in a small bowl toss 2 cups of the beans with vinegar and salt and pepper to taste. Refrigerate the remaining beans from the can (about 3/4 cup) for the next meal.
Add the bell peppers, jalapeno, cilantro and green onions; toss well.
Reserve 1 cup of the quinoa-corn mixture for the next meal. Stir the rest into the bean mixture. Drizzle dressing over salad and toss well. Add more salt and pepper to taste.
Salad may be made one day ahead and chilled, covered. Bring salad to room temperature before serving. To serve, divide salad greens between 4 plates. Remove 1 cup of the salad mixture and reserve for the next meal. Divide the remaining salad among the plates and serve.
This recipe is Ryan’s favorite, from my Grandma. We enjoy them with breakfast but they are good with any meal.
- 1/4 cup grits (she uses Albers)
- 4 cups water
- 1 tsp salt
Cook for 3-5 minutes. When fairly thick, add:
- 1/4 cup sharp cheddar cheese
- 1/3 stick butter [Ryan: don’t skimp on the butter!]
Then stir in:
Sprinkle with 1/4 cup more sharp cheddar. Bake 20 minutes at 425 degrees.
- 1 Pkg. 12oz. fresh cranberries)
- 2 unpeeled oranges
- 2 whole apples
- ½ C. honey
- 1 stalk celery, (about 1 C.) cup up fine
- 1 C. walnut pieces
Wash cranberries. Cut whole oranges into 6 sections, then grind oranges, apples and cranberries in a sausage grinder or food processor. Mix in other ingredients.
- 1 pkg. frozen petite peas
- 1 can french style green beans
- 1 stalk celery, cut fine
- 1 red sweet pepper, chopped
- 1 small onion, sliced
Mix ¼ C. vinegar, 2 T. olive oil, and 2 T. honey. Pour over vegetables. Let set 24 hours, drain and serve.