Ingredients
1lb. ground beef 1/2 lb. bacon 1/2 lb. sausage 1/2 cup ketchup 3/4 cup barbeque sauce 3/4 cup brown sugar 1 tsp. vinegar 1 tsp. mustard 1/4 cup diced onion 1/4 cup chopped green pepper 1 15 oz. can pork & beans 1 15 oz. can small lima beans 1 15 oz. can kidney beans 1 15 oz. can pinto beans 1 15 oz. can northern beans 1 15 oz. can tomato sauce
Procedure
Saute the onion and green pepper. Fry the ground beef, sausage and bacon. Add remaining ingredients and cook in a slow cooker until soup thickens. Everyone likes Calico beans and is so easy to make, great for a potluck meal. Also does not hurt the taste to improvise or change recipe if necessary.
Serving Information
1 pound ground beef 1 tablespoon instant minced onion 1 1/2 teaspoons salt 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard 1/4 teaspoon each: mace, allspice and pepper 8 ounce can tomato sauce 4 ounce can mushrooms 3 cups tomato juice Note: This recipe never objects to being enhanced. Want a meatier sauce? Add more beef. Instead of tomato juice, I usually use V-8 (for more punch). If you use regular V-8, don't add the salt! Add a fresh garlic clove if you like a garlicky sauce. Remember not to "over-spice" in crockpot cooking. Add some red wine or alcohol of choice to further enhance flavor. By the time I add more beef, more V-8, the wine, a clove of garlic and more mushrooms, the pot is full, and that makes me happy! You can always freeze the sauce you don't want to use immediately.
Brown ground beef well in skillet and place in crock pot. Add all remaining ingredients. Stir well. Cover and cook on low for 6 to 8 hours (or on high for 3 1/2 to 4 hours).
1 large egg, lightly beaten 1/2 cup buttermilk 1/2 cup all purpose flour, divided into 1/4 c. measures 1/2 cup cornmeal 1 teaspoon salt 1/2 teaspoon black pepper 3 medium-size green tomatoes, cut into 1/3 inch slices Vegetable oil (peanut or olive oil is best) Salt to taste
Combine egg and buttermilk; set aside. Combine 1/4 cup all purpose flour, cornmeal, 1 t. salt, and the black pepper in a shallow bowl or pan. Dredge the tomato slices in remaining 1/4 cup flour, dip in egg mixture, and dredge in cornmeal/flour mixture. Pour oil to a depth of 1/4 inch in a large skillet, heat to 375 degrees. Carefully drop tomato slices into hot oil and cook about 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt to taste. Tongs are good to use when turning tomatoes in skillet. This recipe came from the July, 2003, edition of Southern Living magazine, p. 153, courtesy of Carol Sue Bowman.
2 cups granulated sugar 1/2 cup Hershey's powdered cocoa (not hotchocolate mix) 1/2 cup dark Karo syrup (no other kind will work) 1/2 cup Carnation evaporated milk (do not use condensed milk, such as Eagle Brand) dash salt 1 teaspoon cream of tartar
In a heavy skillet, such as Club Aluminum or cast iron, (not a sauce pan or electric skillet), mix together all ingredients. Cook over low heat, stirring constantly. Takes a long time to cook...must be cooked slowly and only with low heat. As mixture begins to thicken, you can test it by dropping a tiny bit into a cup of cold water....if the chocolate "strings" (looks like an octopus) in the water, it is not done...keep cooking and stirring. It must be cooked to the soft ball stage....when the test drops "ball up" when dropped in cold water, it is ready for the next step. Remove pan from stove and set on a heat resistant surface. Add 2 tablespoons butter (stick oleo can be used, but not the tub soft-style oleo.) Now the hard part begins. Sitr the butter into the hot chocolate mixture, and then begin "beating" the mixture by stirring/mixing it with a firm stroke of the spoon, over and over and over, until the mixture is very thick, and has a smooth, shiny appearance and you think your arm just might drop off!! This "beating" has to be done by hand...using a food processor or mixer ruins the fudge. Have a platter (lightly greased with more butter) on which to pour the fudge. Let cool completely before cutting into bite-sized pieces. If you want nuts in the fudge, add 1/2 cup chopped nuts when adding the butter, just before beating. Black walnuts are luscious, but English walnuts or pecans are great, too. If you want to decorate the fudge, press nut halves into the fudge just after you've poured in onto the platter; then cut when cool so each piece of fudge has a nut half on top. Enjoy this decadent treat. This is what my mother made for very special occasions years ago in Bartley.
3 eggs 2/3 cup sugar 1 cup light corn syrup 1 teaspoon vanilla 1/3 cup melted butter 1 1/4 cup of chopped pecan halfs
Beat 3 eggs, mix in the sugar, syrup, vanilla and melted butter. Mix real well then add and mix in the pecans. Pour into pie shell. Place unchopped pecan halfs on top of pie. Cover edges of pie with tin foil. Pre heat oven to 350. Bake for 30 minutes - then remove the tin foil. Bake for 25-30 minutes, or until knive is pushed in center and comes out clean.
