Bean Soup
12 oz pkg Buckeye Bean Soup mix
1 onion
1 T olive oil
4 small carrots
1 stalk celery
4 cups chicken broth
1 lb bone in ham steak
2 cups water
-Soak the beans for 8 hours or more. Rinse several times and drain.
-Chop the onion and saute in the oil. Chop the celery, peel and chop the carrots and add to the onion. Cook until softened.
-Trim the fat from the ham and chop. Add it, plus the broth and the water and the beans to the vegetable mix. Bring to a boil, simmer for a while. Add the seasoning packet and keep cooking until the beans are soft - at least another hour or two.
Refrigerator Rolls
1 cup warm water
2 1/4 t yeast
2 T sugar
2 T olive oil
1 egg
1 t salt
1 1/2 cup whole wheat flour
1 1/2 cup white flour
-Put the warm water in a large bowl. Sprinkle the yeast on top and let sit for 5 minutes while you assemble the rest of the ingredients.
-Add sugar, oil, egg and salt to the bowl and whisk well. Add flour and mix. Use your hands to incorporate all the flour and knead a few times.
-Put the dough (it will be sticky) in a greased bowl, cover with oiled waxed paper or plastic wrap and proof in a warm place for an hour - until doubled in bulk.
-Place the dough on a floured board and form into 18 rolls. Put the rolls in a oiled 11 x 7 baking dish, cover with oiled plastic wrap and put in the refrigerator. The rolls can rest in the fridge for up to 24 hours.
-Take the rolls out about 45 minutes before you want to eat them and start preheating your oven to 400. Bake for 25 minutes.
-Best eaten very warm from the oven. Adapted from Everyday Food, December 2007.
Chunky Applesauce (made in the microwave)
4 apples - peeled, cored and cut into 3/4 inch chunks12 oz pkg Buckeye Bean Soup mix
1 onion
1 T olive oil
4 small carrots
1 stalk celery
4 cups chicken broth
1 lb bone in ham steak
2 cups water
-Soak the beans for 8 hours or more. Rinse several times and drain.
-Chop the onion and saute in the oil. Chop the celery, peel and chop the carrots and add to the onion. Cook until softened.
-Trim the fat from the ham and chop. Add it, plus the broth and the water and the beans to the vegetable mix. Bring to a boil, simmer for a while. Add the seasoning packet and keep cooking until the beans are soft - at least another hour or two.
Refrigerator Rolls
1 cup warm water
2 1/4 t yeast
2 T sugar
2 T olive oil
1 egg
1 t salt
1 1/2 cup whole wheat flour
1 1/2 cup white flour
-Put the warm water in a large bowl. Sprinkle the yeast on top and let sit for 5 minutes while you assemble the rest of the ingredients.
-Add sugar, oil, egg and salt to the bowl and whisk well. Add flour and mix. Use your hands to incorporate all the flour and knead a few times.
-Put the dough (it will be sticky) in a greased bowl, cover with oiled waxed paper or plastic wrap and proof in a warm place for an hour - until doubled in bulk.
-Place the dough on a floured board and form into 18 rolls. Put the rolls in a oiled 11 x 7 baking dish, cover with oiled plastic wrap and put in the refrigerator. The rolls can rest in the fridge for up to 24 hours.
-Take the rolls out about 45 minutes before you want to eat them and start preheating your oven to 400. Bake for 25 minutes.
-Best eaten very warm from the oven. Adapted from Everyday Food, December 2007.
Chunky Applesauce (made in the microwave)
1/4 cup sugar
1 T lemon juice
1/4 t cinnamon
pinch of salt
-Put the apples in a 2 quart casserole, cover and microwave on high for 10 minutes, stirring halfway through. Firmer apples may require more cooking. Mash to desired consistency. From Everyday Food, October 2007.
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