Give them a try receipe's

White Bean Frosting- Rachael Smith

Makes enough for double layer round cake, ready in 12 minutes,

• 1 1/2 c. Crisco= 1 1/2 c. cooked, drained & pureed white beans
• 1 t salt
• 1 T vanilla
• 3/4 t butter flavoring
• 1 t almond flavoring ( i just added extra vanilla!)
• 3 T dream whip powder ( 1 pckg)
• 2 pounds powdered sugar
• 1/8-1/2 c water (depending on bean moisture, frosting should be spreadable but not runny)
  

Mix first six ingredients, then add half the powdered sugar. Add the rest of the sugar. Beat for 1 minute then and add water a little at a time until spreadable, but not runny. Beat for 6 more minutes until fluffy. Ready immediately.

Peach Spice Cake (really yummy with the white bean frosting!)
Makes 13 x 9 pan, ready in 2 hours, Rachael Smith

• 1 quart (32 oz) Peaches
• 1 C. sugar
• 1 C. oil
• 2 Eggs.
• 4 C. flour
• 1 t. salt
• 4 t. baking soda
• 1/8 tsp. allspice
• 1/8 tsp. cinnamon
• 1/4 tsp. nutmeg

Put the peaches, juice and all, into the blender and puree. Add in sugar, oil, and eggs into the blender and mix together.In another bowl, combine flour, salt, baking soda, spices. Pour wet ingredients into the dry ingredients and mix together.

Bake in a greased 9x13 pan at 350 F. for 35-40 minutes. Cool and frost.

Sweet & Buttery Cornbread

Makes 13 x 9 pan, ready in 45 minutes, Rachael Smith

• 3 C Bisquick
• 3/4 t baking powder
• 3/4 C sugar
• 1 1/2 C milk
• 3 eggs
• 4 T cornmeal
• 3/4-1 C melted butter

Mix all together.

Bake 25-30 min @350 °(or until you push on top & springs back up, sometimes it takes 40 minutes, I use a glass pan)

Super Easy Chili

Serves 8-10 adults, ready in 45 minutes, Rachael Smith

• 1 lb ground beef or sausage or cracked wheat sausage
• 1 onion
• 1/2 t pepper
• 1 can kidney beans
• 2 cans pinto beans
• 2 cans chopped tomatoes
• 1/8-1/4 C chili powder
• 1 t cumin
• 1 can green chili
• 1 T sugar
• 1 T Worcestershire
  Brown meat & onion, combine all & heat through. Serve with sour cream & cheeseserve with Cornbread

Pinto Bean Fudge

Makes 9 inch pan, ready in 3 hours, Cannery

• 1 c. cooked, drained & mashed Pinto Beans
• 1/4 c milk = 1 T milk powder + 1/4 c water
• 1 T vanilla
• 2 pounds powdered sugar (more if you beans are moist)
• 6 oz unsweetened chocolate= 1 c + 2 T cocoa + 6 T shortening
• 6 T butter or margarine

Nuts, chopped (optional) (but a wise choice if there might be beany chunks in your fudge! the lady that made it for our class said if there were chinks, she'd prefer to think it was a nut! not a bean!
In a large bowl, stir beans & milk together to resemble mashed potatoes in consistency. Stir in Vanilla. Melt chocolate & butter and stir into bean mixture. Add nuts. Gradually stir in powdered sugar until well blended.Spread into lightly buttered 8or 9 inch pan. Chill 1-2 hours. Cut into pieces, serve.

Cracked Wheat Sausage

• 2 c cooked cracked wheat (cook wheat like rice, 1c wheat to 2 c water)
• 2 t beef boullion
• 1 t parsley
• ½ t sage
• 1 t salt
• ½ t black pepper
• ½ t thyme
• 1/8- ¼ t crushed red pepper
• opt ¼ t MSG (accent flavor)
• 4-6 drops liquid smoke
• 2 t oil
• 2 eggs

Stir all together. Form into 1 inch balls & flatten into patties. Cook in oil over med/med hi heat until brown (just like sausage!)-you can also just put it in a pan and cook it up like you would hamburger meat, it separates more thatn hamuberger does, but still works! ps, don't tell your husbands if you feed it to them! i put some in spaghetti, and dave was going for his 2nd helping before i told him what it was, then he was all weird about eating it! but it was really good!