Sunday, May 24, 2009
Friday, May 22, 2009
I admit, I love store-bought canned sweet baked beans. Here's my re-creation of them. I like them every bit as much as the ones I buy. Some people may want to reduce the sweetener, depending on your taste.
2 1/2 cups navy beans.
Drain and rinse. Place in crockpot with enough water to cover. Add:
2 1/2 tsp. salt
1/2 onion, chopped fine.
Cook until beans are soft.
1/2 cup sugar
1/2 cup molasses
2 Tbsp. mustard
Cook on low for 3 hours.
1 head green cabbage, shredded
1/4 cup minced onion
1/3 cup shredded carrot
Two 3-oz packages Oriental flavor Ramen noodles, crushed
Mix the following for the dressing:
1/3 cup oil (I use olive oil-doesn't matter much)
2 Tbsp. honey or sugar
6 Tbsp. lemon juice
2 tsp. soy sauce
Seasoning packets from Ramen noodles (above)
1 tsp. salt
Pour dressing over salad and let refrigerate overnight. Just before serving, top with:
3 Tbsp. toasted sesame seeds
1/2 cup toasted, slivered almonds
2 cups crushed strawberries (you can also use raspberries or apricots)
2-3 teaspoons lemon juice
2 Tbsp. "No Sugar Needed" fruit pectin (I got it at Walmart)
Then stir in:
2/3 cup sugar
Cook until it thickens. Pour into sterilized jars. Top with sterilized lids. Place in canner and cover with water. Bring canner to a boil and boil for 15 minutes. Remove jars and allow to cool and seal.