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Trail bread
4 cups flour 8 tsp. baking powder
1 tsp. salt 1 Tbsp. sugar
about 3 cups water
Mix dry ingredients, add enough water to make like
biscuit dough. Heat heavy fry pan, sprinkled with
flour (no grease). Place in fry pan (one piece) lower
heat and cook 1/2 hour on each side.
This can be mixed ahead, (all but water) will last for weeks
Thank you Maggie
Tin Plate Special
1 pound dry pinto beans 6 pound beef rump roast
1 tbsp. lard or shortening 1 cup green pepper strips
2 sliced medium onions 2 cups tomato juice
1 8 ounce can of tomato sauce 1/2 cup water
2 tbsp. cider vinegar 2 tbsp. brown sugar
2 tsp. salt 1 tsp. each dry mustard and thyme
Wash beans; cover with cold water and let soak overnight.
Bring beans to a boil and cook 1 hour; drain, discarding
water. Brown roast in hot fat in a large Dutch oven
or roaster. Add peppers and onions and cook until tender.
Add beans and remaining ingredients. Cover and bake
in a 350 oven for 2 1/2 to 3 hours or until beans are
tender and meat is done.
Makes 8-10 servings
BEEFY COWBOY BEANS
1-1/2 lb ground beef
1 medium onion, chopped
1 red or green bell pepper, 1/2"pieces
1 can (16oz) baked beans
1 can (15-1/2oz) Great Northern beans, rinsed, drained
1/4 cup ketchup
1/4 cup prepared steak sauce
1 Tbsp. packed brown sugar
2 tsp. Worcestershire Sauce
In large skillet, brown ground beef, onion, and pepper over medium-high
heat 6 to 8 minutes or until beef is no longer pink, breaking up into 1" crumbles.
Pour off drippings. Season with 1/2 tsp. salt and 1/8 tsp. pepper.
Stir in remaining ingredients; reduce heat to medium-low. Cover and
simmer 10 minutes, stirring occasionally. 4 servings.
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