Sweet & Salty Beans 'N' Onions

We love beans. I often make Molasses Baked Beans, a
crock pot ham and bean recipe.

On a recent school snow day, BG created this recipe for our lunch. When we made it a second time, we doubled the beans. It appears she had a bit of difficulty choosing a name. The winner was:

Sweet & Salty Beans 'N' Onions

This simple recipe proved to be quite tasty. Proving once again, that any food can be improved with the addition of balsamic vinegar or Tabasco (my fave).

Kidney and Black Beans

Chopping onions makes your eyes water.
Ask your mom to chop the onion. Adults
enjoy burning eyes.
We used an entire onion. I think
1/4 to 1/2 would be plenty for two cans
of beans.

Try not to spill the vinegar.
If your mom makes a mess, you can laugh
as you take a picture.

Pour carefully.
Add as much as you think looks right.

Add some olive oil.

Chill and Eat

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German Apple Pancake

This apple pancake is one of my favorite breakfast treats. It can be served with maple syrup, but I think it is perfect served plain, hot from the oven.

German Apple Pancake

2 tablespoons butter
4 tablespoons sugar
3/4 teaspoon cinnamon
1 large Granny Smith apple,
sliced thinly
(I use 2-3 and add more sugar and butter)
4 eggs
2/3 cup milk
1/3 cup flour
1 teaspoon vanilla

Melt butter in 10-inch cast iron skillet.
Combine 3 tablespoons
sugar with cinnamon and sprinkle
evenly over butter.  Arrange apple
slices over sugar mixture in pan.
Cook over medium heat 3-4 min.
Cool slightly.
Meanwhile, beat
together eggs, milk, salt, flour,
vanilla and 1 tablespoon remaining
sugar. Pour over apple slices.
Bake at 400 degrees until golden
brown and sides are puffy,
approximately 15-20 minutes.
Serve immediately.

Serves 2 
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Spinach with Currants and Onions

Visit Yummy Sunday to see more delicious food.
Two of our favorite dinners:

Spinach with currants and onions - Chickpeas and Rice
Spinach Recipe

Lentils and Rice


Minted Couscous Salad

This is my signature dish, the one that I have served to everyone I know. Many years ago, I entered it into a local recipe contest. It won first place in the salad division. Unfortunately, I don't have any photos.

Minted Couscous Salad

1 10 oz box couscous
2 Cups boiling water
1 cucumber,peeled, seeded and chopped
1 19 oz can chick peas
8 oz feta cheese, crumbled
2 tomatoes, diced
3 green onions, sliced
1/2 Cup parsley, chopped
1/2 Cup black olives
1/4 Cup chopped fresh mint (or dried equivalent)
1/3 Cup olive oil
3 Tablespoons lemon juice
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
Pour boiling water over couscous in a large bowl; cover and let stand 30 minutes until water is absorbed. Add remaining ingredients. In a small bowl mix ingredients for dressing. Pour over salad and refrigerate for a few hours. six servings

I posted a bunch of couscous recipes at Couscous Corner. I made the website a long time ago. I don't know the login, so I can't update the email address or website.
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Red Cookbook

My entry for Ruby Tuesday is a well-loved cookbook with a red cover. The copyright is 1980. I purchased this cookbook sometime in the early eighties, the heyday of my cooking frenzy.

I did a ton of cooking during college.
Senior year my boyfriend gained forty pounds. I fed him a bit too well. Apple pies and cheesecakes were baked at an alarming speed.

My Christmas gift that year was a microwave. It sounds funny now, but back then, all of my friends thought I was very lucky to own one.

While I miss the constant baking, I would not be too keen on my husband gaining weight from all of the goodies.

This red volume features a few of my favorites, including spanakopita, and herring salad. I would be happy eating those everyday.

You should be able to enlarge the photos, if you would like to read the recipes.

I always write "very yummy" on recipes that are well liked. This cookbook has quite a bit of those.

Inside of the back cover are notes for dinner parties that I held. I also kept a journal with details of the dinners, including the reaction of each guest to a particular dish.

It is a hoot to go back and read comments such as, "Mario was the only person who tried the carrots."


Molasses Baked Beans - Crock Pot

This is served often in our house. Although it is delicious served hot, we like it best when it is eaten cold.

Molasses Baked Beans - Crock Pot
5 (15 oz) cans beans- great northern, pinto, butter, kidney, navy, red, black, whatever suits your fancy
1 (15 oz) can tomato sauce

1 pound diced ham cubes (optional)
1/2 cup molasses
4 Tablespoons cider vinegar
4 teaspoons dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon pepper

Combine all ingredients in a crock pot.
Cook on high for 2 1/2-3 hours or on low for 5-6 hours

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