Recipes from ‘Stories of Christmas’

10 Bean Soup                           Serves 12

1/4 cup each of the following beans:

Black eyed peas                       Pinto beans
Black beans                               Lentils
Great northern beans            Red beans
Small lima beans                    Navy beans
Split green peas                       Pearl barley
 
Wash beans thoroughly, place in large container, cover with water and 2 Tblsp salt – soak overnight.  Next day, drain, put into large pot, add 2 quarts (8 cups) water and 1/2 lb.ham or ham hocks.  Bring to a boil.  Stir occasionally.  Simmer 2 – 2 1/2 hours, then add:
 
1 lg. onion, chopped                 1 29 oz. can diced tomatoes
1 pod red pepper OR 1 tsp chili powder
juice of 1 lemon                          salt & pepper to taste
1 clove crushed garlic
 
Simmer another 30 minutes.   Tastes even better made ahead and refrigerated a couple of days!
It’s okay to substitute different types of beans, or omit 1 or 2 – just be sure to add an extra 1/4 cup of something you already have.  (I used only eight kinds at Heart to Heart and it turned out fine!)  Enjoy!
 

Brownie Truffles

Bake package of brownies as directed ( a little more well-done is okay, just not burnt!)
 
With a food processor, crumble brownies into a medium bowl.  Add:
 
3 Tbsp  heavy cream                  3 Tbsp  brandy
1 Tbsp vanilla                              1 cup chopped walnuts or pecans (opt)
 
Mix until blended.  Chill 20 minutes.  Shape into balls and roll in powdered sugar.  Keep refrigerated until served.
 

Cheesey Broccolli

 
Nope – did not make this from scratch, I’ll admit it!!!  It’s a Bear Creek soup mix found in the soup aisle ( top shelf in Food 4 Less!)  Their Tortilla Soup mix is good, too – sometimes I add cooked chicken and broken tortilla chips – pretty yummy!
 
Thai Pumpkin Soup is Marilyn’s creation and Mary Jo made the great Spicy Chicken!  I want the recipes for those, too!!!
 

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