1 pound dried Navy Beans ½ cup chopped Leeks 2 tablespoons Brown Sugar ½ cup Molasses 1 ½ teaspoon Mustard Powder 1 teaspoon Salt 1 teaspoon Pepper 2 cups Ketchup 1 cup Maple Syrup 2 cups Water ½ cup Apple Cider Vinegar
Add the Navy Beans to a Dutch oven or large stock pot and add enough water to cover the Beans. Cook on high until the Beans come to a boil for about 3 minutes, than turn the heat off and cover. Let the Beans sit covered for about 45 minutes. Drain the Beans and leave in the colander. In the pot over medium heat cook the leaks, than add the Brown Sugar, Molasses, Mustard Powder, Salt, Pepper, Ketchup, Maple Syrup, Apple Cider Vinegar, and the 2 cups Water. Bring it to a slow simmer for about 5 minutes before adding the Beans into the mixture. You have the chance to can them now. If you do leave a 1” head space and process them in a pressure cooker at 11 pounds for an hour and 15 minutes.
Baked Stuffed Potatoes
6 Potatoes (uncooked) ¼ cup Butter ½ cup Sour Cream 1 cup Shredded Cheddar Cheese plus extra for topping 6 Bacon Curls Salt and Pepper to taste
Bake the 6 Potatoes at 400 degrees for an hour and half. Remove from the oven and before they cool, carefully remove a small amount of skin from the tops of each Potato. Carefully spoon out the meat of each Potato into a bowl. Mix the Potato Meat with the Butter, Sour Cream, and Cheese. Add the Salt and Pepper to your taste, and stuff the Potato Skins with the Potato Meat mixture. Top each Potato with extra Cheese and a Bacon Curl.
½ cup Butter, softened 1 cup Whipping Cream 1 cup grated Parmesan Cheese ½ pound Fettuccine Noodles Salt, Pepper, and Basil to taste
Place the Butter in a large heatproof bowl. Using a wooden spoon beat until smooth. Add the Whipping Cream and Parmesan Cheese, continuing to stir until well blended. In a large stock pot bring lightly salted water to a boil. Add the Fettuccine Noodles and cook according to the package directions. Once done drain well and immediately add the Fettuccine Noodles to the Butter mixture. Using two forks, toss the Fettuccine Noodles to coat well. Add Salt and Pepper to taste, and garnish with Basil if desired.
1 tablespoon Butter 1 large Egg 1 bag Boil-in-Bag Rice Teriyaki Sauce Cooked Vegetables (Optional)
Go ahead and prepare the Rice as directed on the box. Once it's done, drain and set aside. In a frying pan, melt the Butter. Crack your egg into the pan and scramble it up. Quickly add the Rice and Vegetable and mix together. Slowly mix the Teriyaki Sauce in a little at a time. Depending on your taste as to how much to add.
4 large Russet Potatoes 4 tablespoons Butter Olive Oil 8 ounces your favorite Cheese 16 ounces Bacon Crumbles Salt and Pepper to taste
Place your Potatoes on your cutting board and slice ¾ of the way through them, slicing them about an 1/8 thick. If you want to use a little insurance doing this. Place wooden skewers lengthwise on each side on the Potatoes, they will keep you from cutting all the way through and help stabilize the Potato. Drizzle the Olive Oil over the Potatoes and into the slices, and place small pieces of Butter into every few slices. Sprinkle the Salt and Pepper to your taste, and bake in a 400 degree oven for an hour. After the hour is up your Potatoes should opened up a little bit, so stuff the Cheese and Bacon Crumbles over the top and into the slices. Return to the oven and let the Potatoes cook for another 5 minutes to melt the Cheese.
Prepare the Elbow Noodles as directed on container, drain and set aside. Shred 1 and 2/3 block of Cheese in one container. Shred the remaining Cheese in another container. In a stock pot over medium heat, melt the Butter. Once melted, whisk in the Flour. It should form a dough type, once that happens slowly whisk in the Milk. Let this simmer slowly, and continuously whisking so it doesn't burn. The mixture will thicken up. Slowly add a handful of Cheese from the 1 and 2/3 container. Whisking it until it is fully melted, than repeat until you have added that entire container. Add your cooked Elbow Noodles to the Cheese mixture and stir until mixed well. Put this mixture in a bake safe container, smooth out top and add the remaining Cheese evenly to the top. Bake at 350 degrees for 30 to 45 minutes so the top layer of cheese in melted and a slight brown.