Good day for Bean soup and Cheesy Onion Cornbread! Cheesy Onion Cornbread Ingredients 2 (6-ounce) packages cornbread mix 1 cup shredded Cheddar-Monterey Jack cheese blend 1/4 cup chopped green onion tops 1 tablespoon butter 1 1/3 cups milk or buttermilk Directions 1. Combine buttermilk, cornbread mix, cheese, and chopped green onions in a large bowl; set aside. 2. Heat butter in an 8-inch baking pan in a 450° oven 3 to 4 minutes or until melted and lightly browned. Tilt pan to coat bottom with melted butter. 3. Add milk to cornbread mixture, stirring just until blended. 4. Pour batter into hot pan. 5. Bake at 450° for 18 to 20 minutes or until golden and cornbread pulls away from sides of pan. Great Northern Bean Soup Ingredients 1 lb dry northern beans Baked ham, chopped 2-3 carrots, sliced 1 large sweet onion, chopped 2 stalk(s) celery, sliced and chopped 1 heaping Tbsp garlic powder 2 bay leaves 1/2 - 1 Tbsp dried thyme 2 medium potatoes chopped small 1 tsp pepper 1 tsp onion powder 2 Tbsp chopped parsley 6 c chicken broth 5 c water 2 Tbsp chicken base Taste before adding salt at the end 2 Tbsp Worcestershire sauce 1 Tablespoon lemon juice 1 -2 teaspoons hot sauce 2/3 cup picante sauce or diced tomatoes Directions 1. Soak beans overnight or allow extra time for simmering. 2. Simmer on low heat for about 3 hours. 3. Add potato, onion, celery and carrots, ham and seasonings and simmer for another hour or two.
Posted on: Sat, 04 Oct 2014 20:32:48 +0000