Meal Planning with Connie

Completely dried up, They've become beans. - Santoka Taneda, 1882-1940 Mountain Tasting , Translated by John Stevens I laughingly tell Larry that I am the cheapest date of all times! Take me to Cracker Barrel, give me the Pot 'O Beans and a plate of Cracker Barrel's ever-so-yummy corn muffins and for less than 5 bucks, I’m happy! Ritz crackers topped with whipped cream cheese and a dab of Judy's Tomato Jam Pinto Beans, cornbread and Tonya's Tomato Relish (Yesterday, Aunt Jean brought me these tasty pinto beans she had cooked in her crock pot!) If you’ve never tried tomato jam or relish, you really must! I was fortunate recipient of a jar of each this summer. Tonya brought me a jar of tomato relish, and Judy shared a jar of her tomato jam. Tonya’s relish is yummy with peas and pinto beans! I got hooked on doing this at Cracker Barrel, as they serve their pintos with a bit of green relish. I love to top cream cheese with Judy’s Tomato Jam and spr

Aunt Jean's Sourdough Rolls Aunt Jean's Sourdough Bread As promised, here is Aunt Jean's sourdough bread recipe. She's made this bread for years and long ago dismissed with using a recipe. She worked really hard to get it into a sharable form for us. She wanted me to encourage everyone not to be intimidated by the numerous steps in making this bread. She says it is much easier that it appears in writing! Aunt Jean loves baking and sharing this bread. It's a true ministry for her! Aunt Jean's Sourdough Bread Starter: 3/4 cups sugar 3 tablespoons instant potato flakes 1 cup warm water 1 package active dry yeast In a plastic or glass container, mix the above ingredients and let stand for 24 hours. Stir, cover tightly and store in refrigerator 3 to 5 days. When ready to make bread, remove from refrigerator and "feed" with: 1/2 cup sugar 3 tablespoons potato flakes 1 cup warm water Let this stand at room temperature for a hours or overnight. To make dough: