Source: More-with-Less Cookbook
Date tried: June 2, 2013
Yield: 8 servings
Time needed: 30 minutes
The base for this quick and easy cornbread is a recipe called Master Baking Mix, but feel free to use any baking mix, homemade or commercial.
Today I used all the options: bran and hot chili pepper added to the mix, chopped pepper added to the liquid ingredients and a topping of shredded cheese and ground, roasted sesame seeds.
You might prefer to use a plainer version as a base for gravy, creamed chicken or mushroom sauce. Or use the cornbread in place of regular sliced bread or for cornbread stuffing.
Baking Mix Cornbread
Source: Simply in Season
Date tried:May 24, 2017
Yield: 4 servings
Time needed: 30 minutes max.
Both beans and chicken need to be cooked in advance.
Great way to use leftovers of these ingredients. Plan previous weeks menus with this in mind.
The name comes from substitutions made to a standard chili recipe:
-white navy beans replace red kidney beans
-chicken replaces ground beef
-white sauce replaces tomato sauce
I enjoyed this dish very much.
Source: 12 Months of Monastery Salads
Date tried:March 31, 2016
Yield: 6 servings
Time needed: About 20 minutes + chilling time (1-2 hours) Also see prior preparation
Prior prepartion needed (if using freshly cooked beans)
Time to soak beans 1 hour to overnight
Time to cook beans: 2 hours
(Best to cook each type of bean separately to preserve the colour contrast.)
Nothing like a colourful mixed bean salad to brighten up the table. A good potluck contribution. As you can see it is a dish that needs planning, especially if you choose to cook the beans yourself. But no one step takes much time. I set the beans on to soak one night, cooked them the next day, then made the salad the day after. With a slow cooker, one can set the beans on to soak in the morning, cook them in the slow cooker overnight and make the salad next morning to chill for the evening meal.
Spicy Mixed Bean Salad