Dine Without Whine: Autumn Beans and Sausage and Peach Dream Cobbler

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dine without whine plate

Find more great family recipes and meal planning assistance at Dine Without Whine.

Autumn Beans and Sausage

Makes 12 servings
*This is a big recipe – you might want to cut it in half or make it all and have leftovers.
SLOW COOKER – Start in the morning

Ingredients:

  • 1 pound fully cooked kielbasa or polish sausage, halved lengthwise and thinly sliced
  • 1 onion chopped
  • 1 cup ketchup
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2 tablespoons vinegar
  • 2 tablespoons molasses
  • 2 tablespoons mustard
  • 3 15 1/2-ounce cans great
  • northern beans rinsed and drained

Instructions:

1. In a saucepan, cook sausage and onion in boiling water for 2 minutes; drain.

2. In a bowl, combine the ketchup, sugars, vinegar, molasses and mustard. Stir in the beans and sausage mixture.

3. Transfer to a greased slow cooker. Cover and cook for 6-8 hours on low. (You may also cook this in the oven at 350 degrees for 1 1/2 hours if preferred)

Serve with Apple Slices and Dinner Rolls.

Peach Dream Cobbler

Makes 9 servings

Ingredients:

  • 2 cups fresh or frozen peaches sliced
  • 3/4 cup sugar or sugar substitute, divided
  • Egg substitute equivalent to 1 egg
  • 1 tablespoon margarine softened
  • 1 tablespoon skim milk
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Instructions:

1. In a saucepan, combine peaches and 1/4 sugar; let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 1 minute or until the sugar is dissolved. Set aside.

2. In a mixing bowl, beat egg substitute, margarine and remaining sugar until fluffy. Stir in milk.

3. Combine flour, baking powder and salt; add to egg mixture just until combined. Pour into an 8 inch square baking pan coated with nonstick cooking spray. Top with peach mixture.

4. Bake at 350 degrees for 35-40 minutes or until lightly browned. Serve warm or cold.

Find more great family recipes and meal planning assistance at Dine Without Whine.

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