Beef ‘n’ Beans ‘n’ Cornbread


Menu:
Purdyville Beef and Beans
Dad’s Favorite Cornbread
2 gallons Purdyville Juice (use Search to find recipe)

Comments: These two recipes go way, way back in our family. I know I made the Beef and Beans before we ever had children, and I remember first doubling, then tripling, and finally quadrupling the cornbread. I’ve also cut out quite a bit of fat, as the original called for sour cream, not yogurt. We don’t eat all the cornbread at this meal; we always like to have some left over for the next day. And it’s not just Dad’s favorite–it’s everyone’s favorite!

* Exported from MasterCook *

Purdyville Beef and Beans

Recipe By :Kathleen Purdy
Serving Size : 12 Preparation Time :0:00
Categories : Beans Beef
Ground Meat Main Dishes
Quick And Easy Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds 80% lean ground beef
1 40 ounce can kidney beans, canned — drained and rinsed
1 12 ounce can tomato paste
2 28 ounce cans tomatoes, crushed chunky style
1 tablespoon oregano
1/3 pound onion — diced (1 large)

Brown ground beef. Meanwhile, chop onion. Drain and rinse beans. When meat
is browned, drain grease and return to pan. Add beans, crushed tomatoes,
tomato paste, oregano, and onion. Heat through and serve.

Description:
"Chile con carne without the chile!"

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Per Serving (excluding unknown items): 286 Calories; 10g Fat (30.4%
calories from fat); 22g Protein; 29g Carbohydrate; 6g Dietary Fiber; 47mg
Cholesterol; 1091mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat;
2 1/2 Vegetable; 0 Fat.

Serving Ideas : Serve with Dad’s Favorite Cornbread.

NOTES : I add the onion last because I like it to be a little firm
with a bite to it. For milder onion flavor brown it with
the meat or leave it out and use onion powder instead.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Dad’s Favorite Cornbread

Recipe By :Marion Cunningham
Serving Size : 48 Preparation Time :0:00
Categories : Heritage Kosher
Lowfat and Lovin’ It Purdy
Quick Breads Vegetarian
Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — melted (2 sticks)
4 cups cornmeal — *see Note
4 cups flour
1 cup sugar
4 teaspoons baking soda
8 teaspoons cream of tartar
1 cup skim milk
8 eggs — well beaten
32 ounces fat-free plain yogurt

Preheat oven to 425 degrees. Place butter in microwave-safe 8 cup liquid
measuring cup. Microwave for 1.5 minutes. Meanwhile, grease 2 15×10 pans.
Combine all dry ingredients and mix well. When butter is melted, beat in
the eggs, then add the milk. Add this mixture and the yogurt to the dry
ingredients. Stir just until mixed. Divide batter equally between the two
pans. Bake for 25 minutes. It may be necessary to rearrange the pans after
15 minutes to avoid burning. Do not overbake.

Description:
"This is rich enough to be eaten without butter, and sweet enough to
be a cake with fresh berries ladled over it."
Cuisine:
"American"
Source:
"adapted from Fannie Farmer’s Rich Corn Cake, p. 547"
Copyright:
"1990"
Yield:
"2 15×10 pans"
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Per Serving (excluding unknown items): 155 Calories; 5g Fat (28.7%
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 42mg
Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES :
8 teaspoons= 2 tablespoons + 2 teaspoons
4 teaspoons= 1 tablespoon + 1 teaspoon
*Use whole grain cornmeal if you can find it.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0