New Orleans Style Navy (white) Beans & Rice Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
1 lb dried navy beans - (soak over night) 1/2 lbs smoked or cajun
sausage 2 toes ( cloves ) garlic
- chopped fine 2 ea bay leaf 1 ds parsley 1 onion chopped fine 1/2
green pepper 1/2 ts cajun season or 1/2 ts liquid crab boil
Combine ingredients enough water to cover (about 1 inch above beans).
cook until tender, add water from time to time to make a thick, rich
gravy. Serve over cooked rice.
Note: you could use pickle meat or ham (cubed) instead of cajun or
smoked sausage.
note: I soak the beans in water with 2 ts of baking soda at least 4
hours.
Typed by BUD WALL
mmmmm Enjoy BUD WALL SEASONS GREETINGS TO ALL! IF YOU DRINK, DONT
DRIVE! Submitted By MAHLON WALL On 01-02-95
Title: Buttons and Bow Knots
Categories: Doughnut
Yield: 8 servings
Jo Evans, Boyds, Md. 1 t Nutmeg
2 c Biscuit mix (w/baking 1/2 t Cinnamon
-powder) 1/3 cup half and 1 ea Egg
-half or milk 1/4 c Butter, melted
2 T Sugar
Heat oven to 400 degrees. Mix together first six ingredients. Beat
vigorously Gently smooth dough into a ball on lightly floured board.
Knead five times. Roll dough 1/2-inch thick. Cut with floured
doughnut cutter. To make bow knots, hold opposite sides of each
doughnut ring with fingers and twist to form a figure 8. Place holes
(buttons) and bow knots on ungreased baking sheet. Bake 8 to 10
minutes. Immediately dip each button and bow knot into melted butter,
then into sugar, coating all sides. Serve warm. Makes 8 buttons and
bow knots or 8 doughnuts. From: Lancaster Farming Shared By: Pat
Stockett
Submitted By PAT STOCKETT On 01-03-95
Source from luhu.jp
sausage 2 toes ( cloves ) garlic
- chopped fine 2 ea bay leaf 1 ds parsley 1 onion chopped fine 1/2
green pepper 1/2 ts cajun season or 1/2 ts liquid crab boil
Combine ingredients enough water to cover (about 1 inch above beans).
cook until tender, add water from time to time to make a thick, rich
gravy. Serve over cooked rice.
Note: you could use pickle meat or ham (cubed) instead of cajun or
smoked sausage.
note: I soak the beans in water with 2 ts of baking soda at least 4
hours.
Typed by BUD WALL
mmmmm Enjoy BUD WALL SEASONS GREETINGS TO ALL! IF YOU DRINK, DONT
DRIVE! Submitted By MAHLON WALL On 01-02-95
Title: Buttons and Bow Knots
Categories: Doughnut
Yield: 8 servings
Jo Evans, Boyds, Md. 1 t Nutmeg
2 c Biscuit mix (w/baking 1/2 t Cinnamon
-powder) 1/3 cup half and 1 ea Egg
-half or milk 1/4 c Butter, melted
2 T Sugar
Heat oven to 400 degrees. Mix together first six ingredients. Beat
vigorously Gently smooth dough into a ball on lightly floured board.
Knead five times. Roll dough 1/2-inch thick. Cut with floured
doughnut cutter. To make bow knots, hold opposite sides of each
doughnut ring with fingers and twist to form a figure 8. Place holes
(buttons) and bow knots on ungreased baking sheet. Bake 8 to 10
minutes. Immediately dip each button and bow knot into melted butter,
then into sugar, coating all sides. Serve warm. Makes 8 buttons and
bow knots or 8 doughnuts. From: Lancaster Farming Shared By: Pat
Stockett
Submitted By PAT STOCKETT On 01-03-95
Source from luhu.jp
Tags
Main dish