Calico Bean Bake


  • 1 pound sliced bacon, diced
  • 1pound ground beef
  • 1 large chopped onion
  • 2 cans (16 ounces) pork and beans (Home Style Bushes)
  • 2 can (16 ounces) kidney beans, rinsed and drained
  • 2 cans (15ounces) black beans, rinsed and drained
  • 1 cup packed brown sugar
  • 1/2 cup ketchup
  • 1 teaspoons vinegar
  • 1 TSB Worcestershire sauce
  • 2 teaspoon ground mustard


  • In a medium skillet, cook beef until beef is no longer pink; drain. In the same skillet cook bacon until crisp. Remove bacon to paper towel to drain. Discard all drippings but save about 1TBS in skillet. Sauté onion in skillet for about 2 minutes. Combine bacon, beef and remaining ingredients. Place into a 9×13 baking dish. Bake at °350 for 30-35 minutes. You can also place in slow cooker; cook on low until hot and bubbly.
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Tomato Soup or Sauce

Tomato Soup or Sauce


  • 10 Ripe Whole Tomatoes-Quartered with skin and seeds
  • 1 Large Onion -Quartered
  • 1-2 Large Garlic Cloves-Peeled and smashed
  • 2 TBS Olive Oil
  • 1 Serrano Pepper or Red Pepper Flakes-Optional
  • 1 tsp. Basil
  • Salt & Pepper to Taste


 Add top 6 ingredients to a large heavy pot. Simmer for about 1 hour. Cool. Using an emersion blender or stand blender; blend until smooth. You can then strain using a fine mesh strainer. I like the texture when it is not strained. Salt and pepper to taste. Freeze in a plastic freezer safe bowl or freezer bag. Make sure to identify and date.

You can use this as tomato soup; great with the late winter night dinner with grilled cheese or use as a tomato sauce base for pasta.


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Chicken from Start to finish…3 in 1 Roasted whole chicken with Garlic, Pepper and honey

Chicken from

Start to finish

3 in 1

Roasted whole chicken with

Garlic, Pepper and honey


  • 5-7 LB Chicken
  • 1 small onion quartered
  • 1 Granny Smith Apple quartered
  • 2 sage leaves or a dash or dried
  • 1 whole garlic clove


Preheat oven to °500. Clean out cavity of the chicken. Inside will contain a bag of goodies (heart, liver, gizzards and neck bone) which I usually discard. You can save the neck, heart and gizzard for stock but never the liver because that would make your stock bitter. If your chicken has a pop-up timer (small plastic disk) leave it in the chicken-do not remove.

Stuff cavity of the chicken with the onion, apple, sage and garlic. Sprinkle breast side and back side with garlic salt and fresh cracked pepper. Place chicken in roasting pan; breast side up.

Bake at °500 for 25 minutes. Drop temperature to°325 and bake for 3 hours or until the temperature measured in the thigh is 180°F. Drizzle chicken with honey and bake for an additional 5 minutes. Remove from oven and let rest for 5 minutes.

Enjoy. If there is left over chicken meat; remove from the carcass and freeze for soup. Place in freezer bag and do not forget to date the bag.

Also freeze the carcass by placing it in a separate freezer bag and date to use for stock/soup.


Chicken soup

Ingredients-Chicken Stock #1

  • Chicken Carcass (with some meat left on) used in the Roasted Whole Chicken with Garlic, Pepper and Honey recipe as listed above
  • 1 large carrot in large diced pieces
  • 1 stalk of celery in large diced pieces
  • 1 medium onion quartered
  • 1 bay leaf
  • 2 sage leaves
  • 1 whole garlic clove
  • 6 peppercorns or fresh ground pepper


Ingredients-Chicken Stock #2

  • Whole raw 5-7 LB Chicken
  • 1 large carrot in large diced pieces
  • 1 stalk of celery in large diced pieces
  • 1 medium onion quartered
  • 1 bay leaf
  • 2 sage leaves
  • 1 whole garlic clove
  • 6 peppercorns or fresh ground pepper



Create stock by adding all ingredients in large pot and cover with water.  Simmer for 1-2 hours.  Remove carcass and pick off meat. Strain the rest of ingredients through cheese cloth, discarding veggies and carcass (save any remaining meat).  Refrigerate meat and stock separately for 24 hours covered.  Remove fat that moves to the top of the stock after 24 hours. Store in freezer bags and remember to date each bag. Use for soup/stock or to add flavor to rice.

Ingredients-Chicken Soup

  • 3 sage leaves or 1 tsp. dried
  • 1 large onion-diced
  • 2 carrots sliced
  • 2 potatoes-peeled and diced
  • 1 celery-diced
  • Leek (rinsed and sliced)
  • Large Egg Noodles
  • Leftover chicken from carcass
  • Any other veggies you would like


Return stock to pot adding sage, onion, carrots, potatoes, celery and chicken.  Simmer until veggies are tender.  Skim any foam that rises to the top and discard. Add leek, noodles and salt and pepper to taste.  Simmer until noodles are cooked.

I always like to prepare a whole chicken using my Roasted Whole Chicken with Garlic, Pepper and Honey recipe. Whatever we do not eat, I always freeze and use for chicken soup. Remember to always freeze the carcass for stock. Store in a freezer bag and don’t forget to write the date on the bag. You can also use this for Turkey Soup. Remember to save your Turkey Carcass from Thanksgiving!

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Devilish Eggs

  • 1 Dozen Eggs
  • 1-2 tsp. Horseradish
  • 1-2 tsp. Yellow Mustard
  • ¼ Cup Miracle Whip
  • 1 Medium Dill Pickle diced
  • Hot Sauce
  • Salt & Pepper to Taste


Place the 12 eggs into a heavy sauce pan and fill with water to cover. Bring eggs to a boil. Boil for 5 minutes. Removed from heat and let eggs rest in the water for 20 minutes. Pour out water and add cold water to cover eggs. Refrigerate for 30 minutes. Remove eggs from water. This is a fail safe way to make the perfect hard-boiled egg. The yolks turn out nice and creamy and yellow with no “greying” of the yolks. The eggs are also easy to peel.

Peel the eggs, slice in half (see picture) and remove the yolks into a small mixing bowl. Place the whites of the eggs on a platter.

With a folk, mash the yolks to a smooth consistency. Add the rest of the ingredients to the yolks and mix. Adjust the horseradish, yellow mustard and hot sauce. Add salt and pepper to taste. Fill the whites of the eggs. Sprinkle with paprika and chopped chives




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Cucumbers: Too many to count slaw


  • 1 Large Cucumber Peeled and Sliced Thin/Mandolin Preferred
  • Kosher Salt
  • 1 Small onion diced
  • 3 TBS. Red or Apple Cider Vinegar
  • 1 TBS. Sugar
  • Pepper
  • Fresh or Dried Dill to Taste


Peel and slice your cucumber thinly either by knife or by mandolin. Sprinkle generously with salt. Place in a large bowl. Take a plate or another bowl and place it on top of the cucumbers in your bowl. Top with a large can or object to compress cucumbers. This will help to extract the water out of the cucumbers. Place in refrigerator for about 2 hours. RINSE!!! In a colander to remove the salt. Do this until most of the salt is gone. Let drain.

Put cucumbers back in the large bowl. Mix together the onion, vinegar, sugar and pour over cucumbers. Add onion and dill. Stir gently. Place in refrigerator for and additional hour. Season to taste.

This will last in your refrigerator for about a week. Double or triple the recipe, place in plastic containers for gifts to family and friends. Sure beats canning.

Can be used as a healthy alternative to salad dressing. ENJOY


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S ’more Pop’s


24 Marshmallow’s

5 Graham Crackers

1 tablespoon butter

3 Hersey Bars

7 oz. Dipping Milk Chocolate

Bamboo skewers or sucker sticks


Lightly Char the Marshmallow’s over a gas flame or grill. Set aside

In a food processor, crush the graham crackers and butter finely. Set aside

Melt chocolate in double boiler or microwave.         

Skewer marshmallow’s. Dip in melted chocolate.

Roll in graham crackers.


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Baked Macaroni and Cheese recipe by Ryan Murray


½ pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

3 cups milk

1 bay leaf

½ teaspoon paprika

1 teaspoon fresh ground horseradish (add more if you like)

Pinch of Nutmeg (fresh preferred)

1 large egg

16 ounces shredded cheese (try sharp cheddar, mozzarella, blue cheese, Gouda, fresh ground parmesan, pepper jack)

Franks Hot Sauce (hot as you like)

Kosher salt

Fresh black pepper


Crushed Cheese-It Crackers

Additional Items to Add

Cooked Bacon Bits, Green or Yellow diced Onion


Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt butter. Whisk in the flour and keep it moving for about 5 minutes. Make sure it’s free of limps. Stir in milk, bay leaf, paprika, fresh ground horseradish, nutmeg and Franks Hot Sauce. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in the cheese. Season with salt and pepper to taste. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with the Crushed Cheese-It crackers. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Serves 6 to 8


We are moving my daughter…again for the 5th time in 5 years. I supply the food and they provide friends to help move. It is almost July and will be around 90 degrees in Milwaukee Wisconsin and they want homemade Mac & Cheese. Here is my recipe with my son, Ryan’s additions. NOTE: Ryan won a cooking contest with his recipe. Easy to make. Put in a crock pot to cook instead of heating your oven.



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Rhubarb Cheesecake


What to do with all that Rhubarb? 




  • 1 cup flour
  • ¼ cup sugar
  • 1/2 cup unsalted butter


Rhubarb Layer

  • 3 cups fresh rhubarb, cut in ½ inch pieces
  • ½ cup sugar
  • 1 TBS. flour


Cream Layer

  • 12 oz. cream cheese, softened
  • ½ cup sugar
  • 2 eggs



  • 8 oz. sour cream
  • 2 TBS. sugar
  • 1 teaspoon vanilla




For the crust:  mix flour, sugar and butter. Pat into 10 inch pie plate. Set aside.

For the rhubarb layer: combine rhubarb, sugar and flour. Toss lightly and pour into crust. Bake at °375 for about 15 minutes.

Meanwhile, prepare cream layer by beating together cream cheese and sugar until fluffy. Beat in eggs on at a time then pour over hot rhubarb layer. Bake at °350 for about 30 minutes or until almost set.

Combine topping ingredients and spread over hot layers. Chill. Serves 12-16

Note:  I buy bulk 4×7 inch foil pans. If you double this recipe; you can get 4 individual cheese cakes to share with family and friends.

I have had this recipe for a very long time and written on the recipe is the cook’s name:

Eleanor Timmerman



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Beurre Blanc Sauce Recipe

Beurre Blanc Sauce Recipe       

Beurre blanc is a simple butter-based emulsified sauce that’s great with fish or seafood.

Beurre blanc is a nice sauce to have in your repertoire because you can whip up a batch on the spot (all you really need is wine and butter), making it ideal for emergencies.

Good wines for the reduction (or au sec, meaning “nearly dry”) include Chablis, Sauvignon Blanc or Chardonnay, but any drinkable dry white will do. For a deliciously luxurious beurre blanc, try making it with leftover Champagne.

Tip: Cold butter keeps the beurre blanc emulsion from breaking.

  • 1 cup dry white wine
  • ½ cup white wine vinegar
  • 1 Tbsp finely chopped shallot
  • 1 lb unsalted butter, cold
  • Kosher salt, to taste


Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.

Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.

As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away.

Makes 2 cups of beurre blanc sauce.

I used this also to saute fresh asparagus spears!

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Mussels in White Wine


  • 3 pounds cultivated mussels
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1 cup chopped shallots (5 to 7 shallots)
  • 1 1/2 tablespoons minced garlic (5 to 6 cloves)
  • 1/2 teaspoon good saffron threads
  • 1/3 cup chopped flat-leaf parsley
  • 1 tablespoon fresh thyme leaves
  • 1 cup good white wine
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper


To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.

In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.

Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don’t burn on the bottom. Pour the mussels and sauce (through cheese cloth to strain any sand left in the sauce) into a large bowl and serve hot.

Can be served with a Beurre Blanc Sauce


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