Six-Bean Barbecued Beans- Slow Cooker

Fix-it and Forget-it Cookbook (Gladys Longacre, p.213)

1 can kidney beans, drained
1 can pinto beans, drained
1 can Great Northern beans, drained
1 can butter beans, drained
1 can navy/white beans, drained
1 can pork & beans (I used a vegetarian can)
1/4 cup barbecue sauce
1/4 cup mustard
1/3 cup ketchup
1 small onion, chopped
1 small bell pepper, chopped
1/4 cup molasses (or sorghum molasses)
1 cup brown sugar

Mix together all ingredients in slow cooker.
Cook on Low 4-6 hours.

Makes 15-18 servings

(That's the only downside with this recipe- if you only intend on feeding up to 6, you'll have a mountain of beans left over, and as you're emptying out entire cans, I can't see how you could easily cut this recipe in half.  I'm just hoping they freeze well as that's what we ended up doing with our leftovers...)

Bratton's Clam Chowder

- "Monsieur Bratton", from my Mom

3/4 lb. minced clams (2 tins)
1 cup onions, chopped fine
1 cup celery, chopped fine
1 quart half & half *
1/2 tsp. sugar
3/4 cup butter (I do 1/2 cup)
1 cup potatoes, diced fine (2-4 potatoes)
3/4 cup flour
1 1/2 tsp. salt
pepper to taste

Drain clams from juice and pour over vegetables in pot, add enough water to cover vegetables. Simmer until tender (about 20 min.) Melt butter in large saucepan then add flour. Add cream and cook until smooth and thick (stir often with a wire whisk). Add vegetables and clams (add vegetable water to stretch soup out.) Season with salt, pepper, and sugar. Simmer for a few minutes to heat clams through.
Serves 6 large bowls.

* I've tried with different cream combinations in a pinch (sour cream & milk, etc) All turn out okay. Even straight milk seems to work fine. Just depends on how thick you want it.


HUBBY SCORE: * * * *