To all of you, I wish you good luck, fortune
and happiness in this new year! Cheers...Dawn
Saturday, January 01, 2005
Curried Chicken Salad with Pita Sandwiches
You may make the chicken salad ahead of time and assemble the sandwiches at the last minute. For you low carbers, you may substitute the low carb (very low flavored) tortillas, and make a tasty wrap with this chicken salad. If you like a little crunch to your sandwiches, add some chopped celery, water chestnuts or almonds.
* Exported from MasterCook *
CURRIED CHICKEN SALAD PITA SANDWICHES
Recipe By : adapted from bestfoods.com
Serving Size : 4-6 Preparation Time :0:00
Categories : Poultry Salads
Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup mayonnaise (Best Foods or Hellman's)
2 Tbsp. Mango or Pineapple Chutney
1 Tbsp. cider vinegar
1 Tbsp. curry powder
3 cups cut-up cooked chicken
1/4 cup fresh cilatro leaves
1/4 cup sliced green onions
6 small pita breads
Mixed salad greens
In food processor or blender, process mayonnaise, chutney, vinegar and curry until smooth (you may hand-chop the chutney into small pieces). In small bowl, gently toss with chicken. Serve in pita bread with greens.
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* Exported from MasterCook *
CURRIED CHICKEN SALAD PITA SANDWICHES
Recipe By : adapted from bestfoods.com
Serving Size : 4-6 Preparation Time :0:00
Categories : Poultry Salads
Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup mayonnaise (Best Foods or Hellman's)
2 Tbsp. Mango or Pineapple Chutney
1 Tbsp. cider vinegar
1 Tbsp. curry powder
3 cups cut-up cooked chicken
1/4 cup fresh cilatro leaves
1/4 cup sliced green onions
6 small pita breads
Mixed salad greens
In food processor or blender, process mayonnaise, chutney, vinegar and curry until smooth (you may hand-chop the chutney into small pieces). In small bowl, gently toss with chicken. Serve in pita bread with greens.
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Friday, December 10, 2004
IT'S OFFICIAL...WE ARE MOVING TO MISSOURI...
possibly as soon as February or March. I will post a date as soon as I know.
If you wish to place orders before I leave, you may email me at:
chefdawn5@hotmail.com
I will be setting up a website for mail orders, in the near future.
I will continue to attend the Hillcrest Farmer's Market, on Sundays from 9-1pm (I am usually running late, so take that into account). It is located at the Hillcrest DMV, on Normal Street, off of Cleveland Street. You may make arrangements with me to pick up salsa there.
Happy Holidays!
Thanks...Dawn
If you wish to place orders before I leave, you may email me at:
chefdawn5@hotmail.com
I will be setting up a website for mail orders, in the near future.
I will continue to attend the Hillcrest Farmer's Market, on Sundays from 9-1pm (I am usually running late, so take that into account). It is located at the Hillcrest DMV, on Normal Street, off of Cleveland Street. You may make arrangements with me to pick up salsa there.
Happy Holidays!
Thanks...Dawn
Spicy Black Beans and Rice
If you would prefer, you may substitute pinto beans or red beans for the black beans, they are all good in this recipe. I always serve this with a bottle of Louisiana Hot Sauce or Tabasco Hot Sauce. They add a nice piquant zip to this dish.
* Exported from MasterCook *
SPICY BLACK BEANS AND RICE
Recipe By : Gourmet / March 1998
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black beans -- soaked in cold water, overnight
1 ham hock (I prefer to use a ham bone)
2 large garlic cloves -- minced
1 bay leaf
1 1/2 teaspoons dried oregano -- crumbled
3 cups coarsely chopped onion
2 green bell peppers -- chopped
1/2 teaspoon dried hot red pepper flakes -- or to taste
1 tablespoon chili powder
1-28-ounce can Italian tomatoes -- drained and chopped
1/3 cup chopped fresh cilantro -- or to taste
1 tablespoon red-wine vinegar
-cooked rice as an accompaniment
-chopped red onion as an accompaniment
-chopped fresh cilantro as an accomaniment
In a kettle combine the beans, the ham hock or ham bone, the garlic, the bay leaf, the origano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice and top with onion and cilantro, as desired.
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* Exported from MasterCook *
SPICY BLACK BEANS AND RICE
Recipe By : Gourmet / March 1998
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black beans -- soaked in cold water, overnight
1 ham hock (I prefer to use a ham bone)
2 large garlic cloves -- minced
1 bay leaf
1 1/2 teaspoons dried oregano -- crumbled
3 cups coarsely chopped onion
2 green bell peppers -- chopped
1/2 teaspoon dried hot red pepper flakes -- or to taste
1 tablespoon chili powder
1-28-ounce can Italian tomatoes -- drained and chopped
1/3 cup chopped fresh cilantro -- or to taste
1 tablespoon red-wine vinegar
-cooked rice as an accompaniment
-chopped red onion as an accompaniment
-chopped fresh cilantro as an accomaniment
In a kettle combine the beans, the ham hock or ham bone, the garlic, the bay leaf, the origano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice and top with onion and cilantro, as desired.
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Santa Fe Chicken Soup
This is a wonderful nourishing soup for the cold days of winter. I urge you to use homemade chicken stock, but canned in fine also. Just be careful about adding salt if you are using canned broth. I like to add cooked black beans to this soup. If you use canned black beans, be sure to rinse them well, or they will turn this lovely soup a muddy brown color.
(Please note, this recipe does not use any of my fine products, but you could always serve some of my Mango Salsa or Pineapple Salsa with chips, as a starter...just a thought.)
* Exported from MasterCook *
SANTA FE CHICKEN SOUP
Recipe By : not sure where this came from
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium fresh tomatoes
3 tablespoons oil
4 large garlic cloves -- minced
1 large onion -- chopped
2 jalapeno peppers -- seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano -- crumbled
8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts -- cut into inch pieces
1/3 cup white rice -- raw
3 tablespoons cilantro -- finely chopped
GARNISH: tortilla strips
grated Monterey jack cheese
minced hot green chili peppers
diced avocado
fresh cilantro leaves
sour cream
lime wedges
Cut the tomatoes in half and place them under a broiler until blackened and blistered. Remove and let cool slightly. Peel away skin, discard seeds, and chop up. Remove chicken and set aside. In a large pot, put 1 tablespoon of the oil and brown the chicken pieces. Set aside. Add remaining oil to pan. Saute onion, garlic, and jalapenos for 8 minutes or until limp and starting to turn golden. Add tomatoes and saute and stir until juice evaporates and mixture starts to thicken. Add chicken broth, rice, and cilantro stems and bring mixture to a boil. Turn down to a slow simmer and add the chicken to the soup mixture. Simmer for 20 minutes or until rice is done. Garnish with any or all of the above extras.
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(Please note, this recipe does not use any of my fine products, but you could always serve some of my Mango Salsa or Pineapple Salsa with chips, as a starter...just a thought.)
* Exported from MasterCook *
SANTA FE CHICKEN SOUP
Recipe By : not sure where this came from
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium fresh tomatoes
3 tablespoons oil
4 large garlic cloves -- minced
1 large onion -- chopped
2 jalapeno peppers -- seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano -- crumbled
8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts -- cut into inch pieces
1/3 cup white rice -- raw
3 tablespoons cilantro -- finely chopped
GARNISH: tortilla strips
grated Monterey jack cheese
minced hot green chili peppers
diced avocado
fresh cilantro leaves
sour cream
lime wedges
Cut the tomatoes in half and place them under a broiler until blackened and blistered. Remove and let cool slightly. Peel away skin, discard seeds, and chop up. Remove chicken and set aside. In a large pot, put 1 tablespoon of the oil and brown the chicken pieces. Set aside. Add remaining oil to pan. Saute onion, garlic, and jalapenos for 8 minutes or until limp and starting to turn golden. Add tomatoes and saute and stir until juice evaporates and mixture starts to thicken. Add chicken broth, rice, and cilantro stems and bring mixture to a boil. Turn down to a slow simmer and add the chicken to the soup mixture. Simmer for 20 minutes or until rice is done. Garnish with any or all of the above extras.
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Thursday, October 07, 2004
Not Your All-American Meat Loaf
This is a spicy meatloaf that is great hot, and even better cold, in sandwiches. You may sub any hot chile you would like for the jalapeno. If you don't want it this spicy, just use a little more green pepper. Habenero anyone???
* Exported from MasterCook *
NOT YOUR ALL-AMERICAN MEAT LOAF
Recipe By : Dawn
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
4 slices bread -- torn into pieces
1 onion -- chopped
1/2 green pepper -- chopped fine
4 jalapenos -- chopped fine
* Exported from MasterCook *
NOT YOUR ALL-AMERICAN MEAT LOAF
Recipe By : Dawn
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
4 slices bread -- torn into pieces
1 onion -- chopped
1/2 green pepper -- chopped fine
4 jalapenos -- chopped fine
1 bunch fresh cilantro leaves, chopped
1 cup Chipotle BBQ Sauce, or Jan's Thai BBQ Sauce -- divided use
1/4 cup milk
2 large eggs
1 teaspoon salt
1/4 teaspoon pepper
1 cup Chipotle BBQ Sauce, or Jan's Thai BBQ Sauce -- divided use
1/4 cup milk
2 large eggs
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees. Combine ground beef, bread, onion, green pepper, jalapenos, cilantro, milk, eggs, 1/2 cup Chipotle BBQ Sauce or Jan's Thai BBQ Sauce, salt and pepper. Shape into an oval and bake in a 9 x 13 inch baking pan for 1 1/2 hours. Pour remaining 1/2 cup of Chipotle BBQ Sauce or Jan's Thai BBQ Sauce over meatloaf for the last 20 minutes of cooking time.
Note: By shaping this loaf into an oval and baking it in a baking pan rather than a loaf pan, you end up with a meatloaf that is lower in fat.
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Saturday, September 11, 2004
Mango Chutney Pork Chops
This slightly spicy dish is great served with either steamed rice or a rice pilaf. Be sure not to overcook the pork. Pork can now be safely served at a medium, or slightly pinkish in the center. You may have to cook your pork chops a little more, or a little less depending on the thickness of your chops. There is nothing worse than dried out pork chops, well, shoe leather perhaps!
* Exported from MasterCook *
MANGO CHUTNEY PORK CHOPS
Recipe By : Dawn/adapted from a Sunset recipe
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork chops
1/2 cup Mango Chutney
2 tablespoons Dijon mustard
1/3 cup red wine vinegar or fruit vinegar
salt and pepper
rubbed sage
Mix the Mango Chutney and Dijon mustard together in a small bowl. Salt and pepper the pork chops on both sides, rub sage into meat. Brown for about 5 minutes a side in a non-stick pan. When meat is nicely browned, pour the Mango Chutney-mustard mixture over the top, cover and cook about 20 minutes until meat is cooked through. After 20 minutes of cooking, remove the meat from the pan and add the vinegar, stirring well. Bring the sauce to a boil and reduce by 1/3. Taste the sauce and correct with more Mango Chutney or mustard. Return your meat to the pan and simmer a minute or two to bring it back to temperature. Garnish with chopped scallions or parsley.
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* Exported from MasterCook *
MANGO CHUTNEY PORK CHOPS
Recipe By : Dawn/adapted from a Sunset recipe
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork chops
1/2 cup Mango Chutney
2 tablespoons Dijon mustard
1/3 cup red wine vinegar or fruit vinegar
salt and pepper
rubbed sage
Mix the Mango Chutney and Dijon mustard together in a small bowl. Salt and pepper the pork chops on both sides, rub sage into meat. Brown for about 5 minutes a side in a non-stick pan. When meat is nicely browned, pour the Mango Chutney-mustard mixture over the top, cover and cook about 20 minutes until meat is cooked through. After 20 minutes of cooking, remove the meat from the pan and add the vinegar, stirring well. Bring the sauce to a boil and reduce by 1/3. Taste the sauce and correct with more Mango Chutney or mustard. Return your meat to the pan and simmer a minute or two to bring it back to temperature. Garnish with chopped scallions or parsley.
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Wednesday, August 04, 2004
Saucy Brunch Meatballs with Simmering Sauce
Brunches are popular in the summer months. Easy casual get togethers with friends and family. When I entertain like this, I try to get as many dishes as I can that can be made ahead, leaving me free to enjoy my guests. Here is a rather retro dish using an update on the "Chafing Dish Meatball" idea, tweaked by yours truly. These can be served on the side, or with rolls or tortillas to make pseudo meatball subs or burritos.
* Exported from MasterCook*
SAUCY BRUNCH MEATBALLS
Recipe By : Dawn and Sharon Larsen
Serving Size : 12
Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. lean ground pork
1 lb. bulk pork sausage, good quality
1/4 cup dry -- flavored bread crumbs
3 cloves garlic -- crushed
1 teaspoons salt
1/2 teaspoon pepper
2 eggs -- slightly beaten
1/2 cup milk
10-ounce package of frozen chopped spinach, or fresh, if using frozen, squeeze out as much liquid as humanly possible
1/2 cup chopped fresh cilantro leaves
1/4 cup olive oil
In large bowl, combine all ingredients, except oil. Mix well with hands to combine.With moistened hands, shape into meatballs 1-1/2 inches in diameter. Saute meatballs in skillet with oil until browned all over. Remove from skillet, add to simmering sauce for 30 minutes longer (recipe below). These hold nicely in a chafing dish, or the ever popular dust catcher, the crockpot. You could also substitute ground turkey for some or all of the pork, just be careful as to not let them overcook.
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* Exported from MasterCook*
Simmering Sauce
Recipe By : Dawn and Jan Emerson
Serving Size : 12
Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Jan's Thai BBQ Sauce
8 ounces Pineapple Salsa
Mix ingredients together in a saucepan. Bring to a simmer over medium heat, and pour over prepared meatballs. If you like saucier meatballs, you may double the sauce recipe. You may refrigerate any leftover sauce to top on burgers, meat loaf, chicken, or even pizza.
Makes 2 cups, or if doubling 4 cups sauce.
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* Exported from MasterCook*
SAUCY BRUNCH MEATBALLS
Recipe By : Dawn and Sharon Larsen
Serving Size : 12
Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. lean ground pork
1 lb. bulk pork sausage, good quality
1/4 cup dry -- flavored bread crumbs
3 cloves garlic -- crushed
1 teaspoons salt
1/2 teaspoon pepper
2 eggs -- slightly beaten
1/2 cup milk
10-ounce package of frozen chopped spinach, or fresh, if using frozen, squeeze out as much liquid as humanly possible
1/2 cup chopped fresh cilantro leaves
1/4 cup olive oil
In large bowl, combine all ingredients, except oil. Mix well with hands to combine.With moistened hands, shape into meatballs 1-1/2 inches in diameter. Saute meatballs in skillet with oil until browned all over. Remove from skillet, add to simmering sauce for 30 minutes longer (recipe below). These hold nicely in a chafing dish, or the ever popular dust catcher, the crockpot. You could also substitute ground turkey for some or all of the pork, just be careful as to not let them overcook.
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* Exported from MasterCook*
Simmering Sauce
Recipe By : Dawn and Jan Emerson
Serving Size : 12
Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Jan's Thai BBQ Sauce
8 ounces Pineapple Salsa
Mix ingredients together in a saucepan. Bring to a simmer over medium heat, and pour over prepared meatballs. If you like saucier meatballs, you may double the sauce recipe. You may refrigerate any leftover sauce to top on burgers, meat loaf, chicken, or even pizza.
Makes 2 cups, or if doubling 4 cups sauce.
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Saturday, June 05, 2004
Walking Tacos, Basic Taco Meat, and Homemade Refried Beans
Don't scoff at this recipe, it is a family favorite and perfect for hot summer nights. Don't use the commercial taco packet seasoning, try this one, that is made from scratch. It is so much better. If you want to just make a smaller batch of the taco meat, freeze the leftovers for future use.
* Exported from MasterCook *
WALKING TACOS
Recipe By : Karen/NO.CA and Dawn
Serving Size : 12 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Taco Meat (see recipe below)
8 cups refried beans, homemade or canned
2 cups diced yellow onions
2 cups diced fresh tomatoes
2 cups shredded cheddar cheese
1 cup shredded Monterey jack cheese
1 head fresh shredded lettuce
1 large can sliced olives
2 cups sour cream
2 cups guacamole
1 bunch fresh cilantro leaves, chopped
2 bunches green onions, sliced
2 cups jalapeno or chiles of your choice, sliced
4 cups of your favorite, It Dawned On Me Salsa
2 bags tortilla chips (large)
1 24x24 in. sheet pan
aluminum foil
Prepare taco meat recipe below. Heat beans in sauce pan. Line sheet pan with foil. Using a rubber spatula or a wooden spoon, spread an even layer of beans on top of pan lined with foil. Then spread an even layer of the beef on top of the beans,then top with shredded lettuce. Sprinkle chopped onions on top of shredded lettuce, then top with shredded cheese, diced fresh tomatoes, and sprinkle sliced olives.
Serve guacamole, jalapeno slices, salsa, cilantro, chips and sour cream on the side. Set out plates and allow your guests to help themselves. Can be served cold. This can also be prepared a day in advance.
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* Exported from MasterCook *
TACO MEAT
Recipe By : Kathe Wragg
Serving Size : 12 Preparation Time :0:00
Categories : Ground Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef -- or ground turkey
3 large onion -- chopped finely
1 1/2 tablespoons chili powder
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons paprika
1 1/2 teaspoons dry rosemary
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper
6 cloves garlic -- minced or pressed
2 tablespoons Worcestershire sauce
1/2 cup water
In a wide frying pan over medium heat, cook meat until brown and crumbly. Drain, add onion and garlic and saute until limp. Stir in chili powder, oregano, paprika, rosemary, cumin, and pepper. Saute for 2 minutes. Add Worcestershire sauce and water; simmer until desired consistency.
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* Exported from MasterCook *
HOMEMADE REFRIED BEANS
Recipe By : Dawn
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds dried pinto beans -- soaked overnight
1 1/2 gallons water
6 cloves garlic -- minced
2 teaspoons Knorr chicken base stock
1/2 cup bacon fat
cayenne pepper -- optional
Soak beans in water to cover overnight. Drain off soaking water, and cover with the 3 water. Bring the beans to a boil. Turn down to a simmmer. Cook until beans are soft and tender. With a potato masher, squish the beans until they become a soupy texture. Add the garlic, chicken base stock and the bacon fat. Mix well and season with salt and pepper to taste. Add cayenne if desired.
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* Exported from MasterCook *
WALKING TACOS
Recipe By : Karen/NO.CA and Dawn
Serving Size : 12 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Taco Meat (see recipe below)
8 cups refried beans, homemade or canned
2 cups diced yellow onions
2 cups diced fresh tomatoes
2 cups shredded cheddar cheese
1 cup shredded Monterey jack cheese
1 head fresh shredded lettuce
1 large can sliced olives
2 cups sour cream
2 cups guacamole
1 bunch fresh cilantro leaves, chopped
2 bunches green onions, sliced
2 cups jalapeno or chiles of your choice, sliced
4 cups of your favorite, It Dawned On Me Salsa
2 bags tortilla chips (large)
1 24x24 in. sheet pan
aluminum foil
Prepare taco meat recipe below. Heat beans in sauce pan. Line sheet pan with foil. Using a rubber spatula or a wooden spoon, spread an even layer of beans on top of pan lined with foil. Then spread an even layer of the beef on top of the beans,then top with shredded lettuce. Sprinkle chopped onions on top of shredded lettuce, then top with shredded cheese, diced fresh tomatoes, and sprinkle sliced olives.
Serve guacamole, jalapeno slices, salsa, cilantro, chips and sour cream on the side. Set out plates and allow your guests to help themselves. Can be served cold. This can also be prepared a day in advance.
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* Exported from MasterCook *
TACO MEAT
Recipe By : Kathe Wragg
Serving Size : 12 Preparation Time :0:00
Categories : Ground Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef -- or ground turkey
3 large onion -- chopped finely
1 1/2 tablespoons chili powder
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons paprika
1 1/2 teaspoons dry rosemary
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper
6 cloves garlic -- minced or pressed
2 tablespoons Worcestershire sauce
1/2 cup water
In a wide frying pan over medium heat, cook meat until brown and crumbly. Drain, add onion and garlic and saute until limp. Stir in chili powder, oregano, paprika, rosemary, cumin, and pepper. Saute for 2 minutes. Add Worcestershire sauce and water; simmer until desired consistency.
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* Exported from MasterCook *
HOMEMADE REFRIED BEANS
Recipe By : Dawn
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds dried pinto beans -- soaked overnight
1 1/2 gallons water
6 cloves garlic -- minced
2 teaspoons Knorr chicken base stock
1/2 cup bacon fat
cayenne pepper -- optional
Soak beans in water to cover overnight. Drain off soaking water, and cover with the 3 water. Bring the beans to a boil. Turn down to a simmmer. Cook until beans are soft and tender. With a potato masher, squish the beans until they become a soupy texture. Add the garlic, chicken base stock and the bacon fat. Mix well and season with salt and pepper to taste. Add cayenne if desired.
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