Found at Parents.com

Makes: 12 servings
Prep: 10 minutes
Bake: 1 hour
Cook: 15 minutes

Ingredients

* 2 packages (12 ounces each) all-beef franks
* 4 cans (16 ounces each) vegetarian beans
* 1/4 cup ketchup
* 2 tablespoons Dijon-style mustard
* 2 tablespoons dark-brown sugar
* 2 tablespoons dark molasses
* 2 teaspoons hot-pepper sauce
* 2 green onions, including part of the green, chopped
* 2 tablespoons olive oil
* 1-1/3 cups yellow cornmeal
* 2/3 cup all-purpose flour
* 2 tablespoons granulated sugar
* 2 teaspoons baking powder
* 1 teaspoon salt
* 2 eggs
* 1 cup milk

Directions

1. Heat oven to 350 degrees F.

2. Brown franks in large skillet, about 3 minutes on each side. Cut diagonally into 1-inch pieces.

3. Mix beans, ketchup, mustard, sugar, molasses and pepper sauce in 13 x 9 x 2-inch baking dish. Stir in sliced franks. Can be prepared a day ahead to this point and refrigerated.

4. Bake in 350 degree F oven 30 minutes.

5. Meanwhile, sauté green onion in oil over medium heat until softened, 3 to 5 minutes. Set aside.

6. Whisk cornmeal, flour, sugar, baking powder and salt in a bowl. Stir in green onion along with cooking oil.

7. Mix eggs and milk in small bowl. Stir into flour mixture until smooth. Spoon over casserole.

8. Bake for 30 minutes more or until top is golden brown. Let cool 10 to 15 minutes before serving.

♥
Ambrose

olive oil
1 onion, diced
several cloves of garlic
spices ( I used thyme, rosemary, and parsley)
chicken stock/broth
2-3 red potatoes, skinned and diced
3-4 carrots, peeled and diced
green onion (optional)
1-2 chicken breasts or thighs, cubed (whatever is handy) ALSO, any chicken bones you may have for flavor
splash of balsamic vinegar
about 1 cup egg noodles

If I had had it in the fridge I probably would have added celery and some other veggies, but I was sort of winging this one based on what I had handy.

Heat the olive oil and cook the onion at medium heat until starting to turn transparent. Add garlic and cook for another minute or two. Add chicken stock or broth. (I had two cans of broth and added two cans of water to increase my amount of liquid). Add veggies, vinegar and chicken pieces/extras. Taste and add seasonings to preference. Cook for 5-10 minutes to give the chicken a bit of a head start. Then add noodles and continue cooking until chicken and noodles are done and over all soup ingredients are soft and flavor is good.

Just follow your intuition. So many people are afraid to get in the kitchen because they "don't know how to cook". I don't know how to cook either. Trust me. Its not about knowing how to cook, its about feeling.

♥
Ambrose

2 cups flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 tbsp butter
2 tbsp shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.

In large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (the faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top. 15 to 20 minutes.

2 pounds lean ground beef
1 cup bread crumbs, soft
1/2 cup chopped onion
1/4 cup ketchup
2 large eggs
2 teaspoons salt
1 teaspoon crushed dried oregano
1/4 teaspoon ground black pepper

Opt. Parmesan cheese for topping

1. Preheat oven to 350 degrees F.
2. In a large bowl combine ground beef,  bread crumbs, onion, ketchup, eggs, salt, oregano and pepper. Shape into a loaf and place in a broiler pan. Or into a loaf pan. (I use the stoneware loaf pan by Pampered Chef.)
3. Bake 1 hour and 20 minutes, or until meat is thoroughly cooked. OPT: Sprinkle top with Parmesan cheese for the last 5 minutes of cooking. Let stand for 5 minutes before slicing.

Makes 6 servings.

Feel free to experiment  with ingredients. Trying adding cheese, olives, corn, or anything else that sounds yummy to you. Cooking is all about a willingness to create!

♥
Ambrose