#3252 - Crockpot Chicken Chili

(by Shirley McNevich)

2lbs. cooked chicken (cut into bite sized pieces)
1 TBSP butter
1/2 cup chopped onions
2 - 24oz. cans great northern beans
16oz. salsa (your choice of spiciness)
15oz. chicken broth (or make your own)
shredded cheese (your choice of type)
fresh ground black pepper (if necessary)

In a skillet over medium heat add butter--melt. Add chopped onions and cooked chicken pieces--cook/stir until all chicken is browned. Set aside. Drain both cans of beans, rinse them in cold water, then drain them well. In a crockpot add chicken broth and salsa--stir well. Add drained beans and chicken/onion mixture--stir well. Cook on low heat for 5 hours. Taste--if necessary add black pepper to your taste--stir. Serve in bowls and top with a handful of shredded cheese.

#2280 - Crockpot Baked Beans

(by Shirley McNevich)

2 - 40oz. cans great northern beans (drained)
1lb. raw bacon (cut into 1" pieces)
1 cup Heinz ketchup
1 cup King syrup molasses
1 cup boiling water
1 cup Domino's dark brown sugar (packed)
1 cup mined onions (optional--more or less if you wish)
salt and pepper (to your taste)

In a crockpot add ketchup, molasses, boiling water, brown sugar--stir until well mixed. Add drained beans, raw bacon pieces and minced onions--stir to mix. Put the lid on--set crockpot on low and cook for 6 hours. Taste them after 6 hours--add salt and pepper at this point if you wish, then stir and taste again. After 6 hours, remove the lid and set crockpot on high--cook 2-3 hours uncovered (check every hour so you don't overcook them).

#2048 - Baked Aldine Northern Beans

(by Aunt Eileen [Knouse] Carter)

1 - 40oz. can great northern beans
1 - 15oz. can great northern beans
1/2lb. bacon
1/8 or 1/4 tsp. pepper (more if you wish)
1 cup white sugar
3/4 cup water

Fry the bacon, then break it into bite sized pieces. Grease a 9 x 13 glass baking dish. Add both cans of the beans to the baking dish. Sprinkle the bacon pieces over the top of the beans. Sprinkle the pepper over the beans. Sprinkle the white sugar over the beans. Slowly pour the water over the top of the beans. Do not stir yet. Bake at 350 degrees for 1 hour 30 minutes (remove from oven every 30 minutes and stir). Stir again after removing from oven.

#1743 - Pasta Soup

(by Shirley McNevich)

1 box Barilla ditalini pasta (cooked according to box directions--drained but not rinsed)
Parmesan cheese
1 TBSP oil
1 garlic clove (minced)
1 small onion (chopped)
1 large can tomato sauce
2 cans of water (use empty tomato sauce can to measure)
salt and pepper to your taste
1 can great northern beans (drained)

In a saucepan add oil, minced garlic, and chopped onions--cook over medium heat until caramelized. Add tomato sauce, water, salt and pepper--stir. Cook pasta according to box directions--drain and return to the pot you cooked the pasta in. Add drained beans and tomato sauce mixture to the pasta--stir and cook over medium heat until hot. Serve in bowls and sprinkle Parmesan cheese on top of the soup in each bowl.

#632 - Chow Chow

(by Shirley McNevich)

(besides the vegetables listed, you can add any other vegetables EXCEPT corn--corn will make it spoil)
2 medium chopped onions
3 green tomatoes (cut into bite sized pieces)
3 tomatoes that are just starting to ripen (cut into bite sized pieces)
2 chopped green peppers
1 chopped red pepper
1 head of cauliflower (OR 1 - 16oz. bag frozen cauliflower)
1 small head of cabbage (cut into bite sized pieces)
3 large cucumbers cut into bite sized pieces (DO NOT peel them)
4 chopped ribs of celery
1 - 9oz. package frozen lima beans
1 - 16oz. package fresh or frozen baby carrots
1 - 40oz. can kidney beans (drained)
1 - 40oz. can great northern beans
1 pint cider vinegar
5 cups white sugar
1 tsp. celery seed
2 tsp. mustard seed
5 cups water
salt

Get a 12 quart pot or canner--sit it on the counter for use later.

Bowl 1 - add chopped onions with 1/2 tsp. salt, stir and set aside.

Bowl 2 - add chopped green tomatoes and chopped tomatoes starting to ripen with 1 tsp. salt, stir and set aside.

Bowl 3 - add chopped green and red peppers with 1 tsp. salt, stir and set aside.

Bowl 4 - add chopped cabbage and 1 tsp. salt, stir and set aside.

Bowl 5 - add cucumbers with 1 tsp. salt, stir and set aside.

In a saucepan, cut cauliflower into bite sized pieces--cover with water and add 1 tsp. salt. Turn heat to medium and bring to a boil--boil for 3 minutes, then drain water off and dump cauliflower into the large pot/canner.

In the saucepan add the baby carrots--cover with water and add 1 tsp. salt. Turn heat to medium and bring to a boil--boil for 7 minutes, then drain water off and dump baby carrots in the canner with the cauliflower.

In the saucepan add the lima beans--cover with water and add 1 tsp. salt. Turn heat to medium and bring to a boil--boil for 10 minutes, then drain water off and dump lima beans in the canner with the cauliflower/carrots.

Chop the 4 ribs of celery and add to the cauliflower/carrots/lima beans.

Dump the drained kidney beans and drained great northern beans in with the cauliflower/carrots/lima beans/celery.

In the 5 bowls that you prepared and set aside, hold each over the sink, use your hand to catch the contents, and drain the saltwater off. Once you've done this to each of the 5 bowls, dump the contents of each of the 5 bowls into the large pot/canner. Pour the cider vinegar, white sugar, celery seed, and mustard seed in the pot on top of the other ingredients. Finally, pour 5 cups of water into the large pot/canner. Use your hand to stir up everything until mixed--do NOT use a spoon or it will pull the beans apart.

Place large pot/canner on the stove over medium heat--cook and stir until hot but not boiling. Once hot, taste the juice--if too sour add more sugar, if too sweet add more vinegar. Wash your canning jars, place them right side up on the bottom rack of your oven, set oven to 200 degrees. Place the center part of your canning lids (not the rings) in a saucepan on the stove with water--heat until boiling, then turn heat back to low. Take 1 jar out as a time and pack it with chow chow and fill within 1/4" of the top of the jar. Use a soup ladle and cover the the top of the chow chow with chow chow juice. Use a tableknife and shove it down the sides of the jar 4 times around to get the bubbles out. Use a dishrag to wipe any juice off of the top of the jar. Use a fork to get a canning lid from the boiling water--place it on top of the chow chow jar. Place the canning ring on top--tighten lid as tight as you can. Repeat until all chow chow is gone. Set finished jars on a heat proof surface. The lids will pop after a few hours. If there are any jars that have lids that have centers that didn't go down (and are still raised), use them first. Chow chow will keep for about 2 years. Makes about 16 pints.