Brian T - Posted - 02/01/2011:  20:51:50

Seems like nothing ever goes wrong until each of the coldest/storm days of winter.

One big pot
8 strips of bacon, chopped postage-stamp size and fried hard/crispy
Cook one medium onion, fine dice, into that.
2 cans mushroom soup
2 cans milk
2 cans Niblets corn (home grown, if you have it)
1/2tsp fresh ground black pepper
3/4tsp salt

Put this to simmer on the stove, get your gear on and fix what ever needs doing outside.
Come in, peel off, sit and eat.

inniepie - Posted - 02/01/2011:  21:43:24

OK Brian this is good, really good, I love corn chowder, but do you have a baked beans recipe?

Micki - Posted - 02/01/2011:  22:25:00

Hi Innie, I have a recipe you might like. It's called "Bluegrass Breakdown Beans".
1 small onion, chopped, 1 small green pepper chopped, margarine, 3 slices of bacon, 2 (15 Oz.) cans of pork and beans, 2 tablespoons molasses, 1 tablespoon brown sugar. In a black skillet, cook onion and pepper with a little margarine. Add bacon, cook slightly -not crisp.Pour off the grease. Add pork and beans and stir. Add molasses and brown sugar.Cover and simmer on low, stirring occasionally for 20 minutes. Delicious with cornbread salad. Micki

Edited by - Micki on 02/01/2011 22:25:45

rinemb - Posted - 02/02/2011:  06:29:53

Now there is a simple soup thats gotta taste good! Thanks, Brad

inniepie - Posted - 02/02/2011:  07:18:09

quote:

---

Originally posted by Micki

Hi Innie, I have a recipe you might like. It's called "Bluegrass Breakdown Beans".
1 small onion, chopped, 1 small green pepper chopped, margarine, 3 slices of bacon, 2 (15 Oz.) cans of pork and beans, 2 tablespoons molasses, 1 tablespoon brown sugar. In a black skillet, cook onion and pepper with a little margarine. Add bacon, cook slightly -not crisp.Pour off the grease. Add pork and beans and stir. Add molasses and brown sugar.Cover and simmer on low, stirring occasionally for 20 minutes. Delicious with cornbread salad. Micki

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raybob - Posted - 02/02/2011:  07:30:52

I really like corn chowder. I made it from a recipe once that started out by making a roux. Of course bacon was in there. It may have been that the bacon was cooked first then part of the melted fat was used in the roux, hmmmm. I should look around to see if I can find that recipe, it was delish.

vrteach - Posted - 02/02/2011:  07:48:27

Sounds good. I love corn chowder. I usually do some potatoes, too.

Brian T - Posted - 02/02/2011:  08:23:53

I have no baked-beans-from-scratch recipe. Too many other things to make/eat that I like just as much.

The Corn Chowder was a surprise. After much cursing, I got rugged up and went outside to make some really tedious
gate repairs. I dropped enough parts in the snow to keep the curses flowing. Kept the electric drill in my coat pocket.
Came in for MORE parts, could smell the bacon. "I'm making soup for when you get done out there!"
Without a word of a lie, I think I ate 1/2 the pot when I came in.
I found every last nut & bolt when spring came.

Micki - Posted - 02/02/2011:  17:57:17

(FF)

quote:

---

Originally posted by Micki

Hi Innie, I have a recipe you might like. It's called "Bluegrass Breakdown Beans".
1 small onion, chopped, 1 small green pepper chopped, margarine, 3 slices of bacon, 2 (15 Oz.) cans of pork and beans, 2 tablespoons molasses, 1 tablespoon brown sugar. In a black skillet, cook onion and pepper with a little margarine. Add bacon, cook slightly -not crisp.Pour off the grease. Add pork and beans and stir. Add molasses and brown sugar.Cover and simmer on low, stirring occasionally for 20 minutes. Delicious with cornbread salad. Micki

---

gshall - Posted - 02/03/2011:  07:43:46

I make a cream of (vegetable) soup; when I used corn, it turned out GREAT! I started out with broccoli and also used frozen mixed oriental veggies.
3 Tbs. Butter
4-5 Tbs. Flour (2 heaping soup spoons)
¼ tsp. White pepper
1½ tsp. Salt
4 cups whole milk
2 cups cooked vegetables


Cut vegetables into spoon-sized pieces and cook per instructions in the cookbook or on the package. I like mushrooms, broccoli, asparagus, and corn, but you can use any vegetable you like. Works well with fresh veggies steamed or boiled, frozen veggies, or canned (use 2 14-oz. cans heated and drained).

Melt butter in a large sauce-pan over medium heat. Stir in the salt, pepper, and flour. Slowly stir in milk; continue stirring until it boils. Add vegetable fiber and serve.