The Eatery

Baked Beans

• 1 can Pork & Beans (16 oz)

• 1 small onion, finely chopped and sautéed in butter

• 1/4 cup brown sugar (packed)

• 1/4 cup catsup

• 1 tablespoon vinegar

• 4 bacon strips

Stir together all ingredients, except bacon

Pour into a baking dish

Lay bacon over beans

Bake @ 375° for 1 hour

Spinach Casserole

Prepare in Croc-Pot

• 2 10 oz packages frozen chopped spinach, thawed and drained

• 2 cups cream-style cottage cheese

• 1/2 cup butter, cut into pieces

• 1 1/2 cups Velveeta cheese, cubed

• 1/2 cup cheddar cheese, cubed

• 3 eggs, beaten

• 1/4 cup flour

• 1 teaspoon salt

Grease crock-pot

Thoroughly combine all ingredients in mixing bowl

Pour into crock-pot

Cover and cook on high for 1 hour

Then turn to low for 4-5 hours

Stir every couple of hours

Momma's Chili

This recipe is great for a cold day, and it only takes about 45 min. to prepare and cook...It's a quick and hardy meal and it freezes well. Hope ya'll enjoy.

1 lb. lean hamburger
1 med. onion (chopped)
1 lg. clove garlic (minced)

Sauté the above ingredients together

Add:
3  cans of Ranch Style Beans (15 oz cans) 
4-6 T of chili powder (depending on how spicy you like it)

Simmer on low at least 20 minutes.

I also like to add a small can of chopped green chilies when you add the beens. It's just a nice addition.

Top with cheese and sour cream (optional) and serve with Salteen Crackers!!!

Roasted Lamb Pomegranate Salad with Mint

1 leg of lamb

2-3 Tbsp. Extra Virgin Olive Oil

2-3 cloves garlic- minced

Salt and Pepper

3 Pomegranates cut in half

1 bunch Mint sliced into pieces

To a hot saucepan add olive oil and minced garlic. Salt and pepper lamb on both sides and place in saucepan. Seer lamb on both sides until deep golden brown (about 3min per side). Transfer lamb into a baking dish. Pour all contents of saucepan over lamb. Cook in a 300-325 degree oven for at least 4 hrs. The longer you cook it, the more tender it will be. Flip lamb on other side halfway through cooking. You can also cover with foil to hold in some of the moisture.

            Remove lamb from oven and allow to cool. Now comes the fun part. Start pulling the leg of lamb into small, bite size pieces with your hands. Place lamb pieces in a bowl. Add mint and pomegranate seeds. An easy way to get the seeds out of the pomegranate is to take a wooden spoon and hit the outside of the pomegranate half. The seeds will fall out into the bowl. Once you have gotten a lot of seeds out, squeeze the juice of 1 or 2 pomegranates into the salad. It’s best if you eat this with chopsticks.

            This is a great healthy meal with a mediterranean flavor. It's great with peta bread and roasted peppers.

Roasted Red Pepper and Goat Cheese Brushetta

3-4 Red Peppers- roasted and skinned

12-15 whole mushrooms of your choice-sliced

1-2 cloves garlic-minced

1-2Tbsp. Extra Virgin Olive Oil

1 French Baguette

Fresh whole Basil Leaves

6-8oz Goat Cheese

Fresh Grated Parmesan

     You can roast your own red peppers on the grill, or you can buy them already roasted at the store. They’re better if you do them yourself though. Roast each pepper on all sides in on an open flame, until the skin is completely black. Remove and cover with syran wrap until cool. Skin will come off easily once cooled. Deseed and cut into 1” squares.

     Slice baguette into 1” slices. Brush each slice with olive oil and sprinkle with salt and pepper. Spread goat cheese on each slice (I like a lot of goat cheese, but add as much as you want). Put one basil leaf on top of the goat cheese. Set aside.

     In hot saucepan add olive oil and garlic. Let cook until garlic is golden. Add mushrooms. Cook until mushrooms are golden brown. Add roasted peppers and season with salt and pepper.

     Spoon mixture onto each slice. Sprinkle tops with Parmesan. Place in oven on broil. Let cook for 5-7min. or until Parmesan is golden brown.

Mayan Lime Soup

4 Cups uncooked rice, about 8 cups cooked

1 Whole chicken + 2 breast

4 Tbps. Cumin

8 Cloves garlic finely chopped

12 Chicken bouillon cubes

4 Avocados

4 Limes

4 Roma Tomatoes

1 Bunch cilantro

Chives Cheddar

Cheese

Sour Cream

1 Package corn tortillas

Fill large pot half full with water, add chicken with skin, cumin, garlic and bouillon. Bring to boil. Cook on medium heat for one hour or until chicken is tender. Remove chicken from pot. De-bone and skin chicken, returning chicken to broth. Serve chicken and broth over cooked rice. Add desired toppings to each bowl.

Banana Nut Bread

3/4 cup butter (softened)

1 1/2 cups sugar

3 large eggs, separated

5 large very ripe bananas, mashed

3 cups flour

1 1/2 tsp. baking soda

3/4 tsp. salt

1/2 cup sour cream

1/2 cup milk

3/4 cups finely chopped pecans

Grease and flour 2 loaf pans. 

Cream butter and sugar together thoroughly. 

Add eggs yolks one at a time, beating well after each addition. 

Add bananas, mixing well. 

Measure 1/2 cup milk and add sour cream to fill the cup.

Sift together the flour, soda and salt. 

Add the flour and milk alternately to the banana mixture, ending with the flour.  Add the nuts and mix well.

Beat egg whites until they stand in stiff peaks; fold carefully into banana batter.

Divide batter evenly between the two pans. 

Sprinkle tops with brown sugar and pecan halves.

Bake at 325 degrees for 1 hour.

I cover the pans loosely with foil for the first 45 minutes, then uncover for the last 15 minutes.

These freeze well if you wrap them in Syran Wrap and then Foil.