In a large saucepan cook onion and bacon on medium heat until onion is clear and bacon lightly browned (If needed add oil to brown bacon).
Add bean and bacon soup to bacon/onion mixture.
Then pour half of the can of mixed beans into a bowl and mash.
Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water) .
Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.
Preheat the oven to 425\u00b0F. Grease 2 pizza or baking pans.
Place a pizza crust on each prepared pan. Spread with pizza sauce. Top with spinach, beans and bacon. Sprinkle with mozzarella cheese.
Bake, swapping the pans halfway through cooking, for 15 mins or until the crust is crisp and cheese has melted. Serve with salad.
Place diced bacon and onions in skillet.
Cook until bacon is translucent but not crisp.
Add onion, catsup, mustard, and molasses and cook until heated and bubbling.
Place remaining ingredients in a shallow 2-quart baking dish.
Pour bacon mixture over top, mix gently, and top with bacon slices.
Bake at 350\u00b0 about 45 minutes.
Yields 6 servings.
Saute onion, bell pepper and garlic in 3 tablespoons of oil. Dilute bean and bacon soup to desired consistency.
Add all other ingredients and simmer 2 hours on low.
Add smoked sausage, if desired.
Cut bacon
into
pieces.
Chop
onion and cook in bacon until translucent, but not crisp.
Add next four ingredients. Cook until heated and bubbling.
Put remaining ingredients in shallow 2 quart
dish.
Pour
first mixture over top and mix. Bake at 350\u00b0 for 45 minutes.
Brown ground chuck and drain.
In large saucepan add soup, tomato sauce and meat.
Use one empty soup can and add milk (enough to make almost a full can).
Add to soup mixture.
Slowly allow to heat to desired temperature (no need to boil).
Add cheese and stir to melt.
Add crumbled bacon just before serving.
Blend well and serve with crackers, corn chips and crisp vegetables.
Serve cold.
Makes 1 2/3 cups.
Coat roast with
flour\tand
seasonings.
Brown in oil. Combine soup, water and gravy base and pour over roast.
Cover and simmer 1 hour and
45 minutes, stirring soup mix occasionally. Add carrots, onion\tand
pepper.
Bake
another 45 minutes.
Preheat a panini press.
Heat a medium frying pan over high heat. Cook bacon for 2-3 mins per side, until browned and crisp. Drain on paper towels.
Butter each slice of bread. Sandwich cheese, beans, bacon and spinach between 2 slices of bread, butter-sides facing out. Cook in panini press for 3-5 mins, until golden and cheese has melted. Halve.
Fry taco shells in a little bit of canola oil, folding to form taco shape. Drain on paper towel.
Heat soup (do not add water). If desired, add butter and stir well.
Spoon heated bean mixture into taco shells and sprinkle with chopped onion.
Susan's Note: If desired, you can add a little grated cheddar cheese.
Preheat a panini press or sandwich maker.
Spread butter over 1 side of each slice of bread. Place salami on unbuttered-side of 4 slices of bread. Top with baked beans and cheese. Season then sandwich together with remaining slices of bread, buttered-side up. Cook for 2-3 mins, until golden and crisp. Serve.
Cook bacon until crisp.
Drain but reserve 2 tablespoons fat. Brown beef and onion in reserved fat.
Drain.
Set aside half the bacon for a topping and combine all ingredients in 13 x 9-inch pan.
Mix well.
Top with reserved bacon.
Bake, uncovered, at 325\u00b0 for 1 1/2 hours.
Pour all beans into a very large mixing bowl and combine.
In a large roasting pan, layer the beans, sugar, molasses and bacon squares; starting with the beans on the bottom and end with bacon on the top.
Bake at 350 degrees, covered, for 1 1/2 hours; remove lid and bake for an additional 1/2 hour.
Cook bacon in a small saucepan over medium heat until slightly crisp.
Remove bacon from pan with a slotted spoon and set aside.
Add shallots, garlic, and jalapeno to bacon drippings in pan and saute for 1-2 minutes, stirring frequently.
Add beans (including bean water) to pan and simmer uncovered for 10 minutes.
Combine bean mixture, bacon, lemon juice, tahini, hot sauce, oil, and spices in a food processor and process until smooth.
edium. Place onion in stockpot and salt. Sweat onion while halving
ima bean package, except cook only 10 minutes.
Drain and gently
aucepan, fry the bacon until crisp.
Remove and drain on paper
ater. Bring to the boil and cook for 20 minutes or
Heat a large frying pan over medium heat. Lightly coat with oil. Season fish and cook for 3-4 mins per side, or until cooked to your liking.
Meanwhile, for the bean and pepper salsa, toss together beans, corn, pepper, onion, cilantro, garlic and lime juice. Season.
Serve fish with bean and pepper salsa and lime wedges on the side.
In a small saucepan, heat olive oil over medium heat.
Add the garlic and onion.
Cook for 3 minutes, reduce heat and add the undiluted bean and bacon soup.
Stir to mix well, then add the can of stewed tomatoes, wine and Italian seasonings.
Mix well and simmer for 5 minutes.
Serve with tossed green salad and crusty French bread.
Serves 2.