Cold Water DOG -- Yummy Foods Prepared

Vicki's Hash Brown Casserole

Dave's Chicken A La King

Vicki's Orange Cake

Vicki's Dad's Brownie

Dave's Biscuits

Stew’s Country Ham & Beans

1-1½ lbs. Great Northern dried beans

1 lb. + Ham steak, cubed

2 Tbs. butter or olive oil

1 medium onion, diced

¼ cup celery, diced

2 bay leaves

1 Tbs dried parsley

½ cup brown sugar

2 bouillon cubes – your choice

(Optional – cornstarch for thickening)

salt & pepper to taste

Soak beans per instructions on the bag.

In a #10 Dutch oven, using medium bottom heat, heat butter and sauté the onion and celery until soft.  Add the diced ham and cook with the onion/celery mixture about 5 minutes.  Add 5 cups of water (preferably hot) and add the bouillon cubes, stir.  Add the beans, parsley, bay leaves and brown sugar.  Stir and place the lid.

Cook at 350° for 1+ hours, then crack the lid so moisture can be released.  Cook another 1 hour and check to make sure it is not sticking and is cooking down.  If after an hour it is too soupy, add a few coals to both the top and the bottom and crack the lid a little more – check for sticking.  When done, beans with be soft. When ready to serve, if you want it thicker, add a roux of cornstarch mixed in a little water and let it cook a few minutes to thicken.  Salt & pepper to taste.