Wolfe Stock has begun.........

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
Messages
14,162
Location
Myrtle Beach
wdroller said:
How were the baked beans? Didn't see the recipe. Always looking for a better pot of beans.

I believe Bill took his Ginnie Beans. I love em...try em once even if they don't sound good to you..



Growing up we called these Ginnie Beans

One large can of Show Boat beans (24 servings)
One lb sausage, I like Jimmy Dean
One onion
One green pepper
1 tbs fennel seed
1/4 c brown suger
3/4 c ketchup
1/4 c viniger

Brown the sausage, add the onion pepper and fennel seed. Drain the beans, add to a 1/2 pan and combine all ingrediants. Bake covered at 350 for 45 min or until bubbly.
_________________
 

LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
Captain Morgan said:
wdroller said:
How were the baked beans? Didn't see the recipe. Always looking for a better pot of beans.

I believe Bill took his Ginnie Beans. I love em...try em once even if they don't sound good to you..



Growing up we called these Ginnie Beans

One large can of Show Boat beans (24 servings)
One lb sausage, I like Jimmy Dean
One onion
One green pepper
1 tbs Finney seed
1/4 c brown suger
3/4 c ketchup
1/4 c viniger

Brown the sausage, add the onion pepper and Finney seed. Drain the beans, add to a 1/2 pan and combine all ingrediants. Bake covered at 350 for 45 min or until bubbly.
_________________

Does anyone have spell check on their computer?? :eek: :eek: :eek: :eek: :eek: :eek: :eek:
 

LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
Captain Morgan said:
For those who don't know, Finney seed is merely a combination of black and white peppercorns.

Don't forget about the ever popular, yet tasty, Yolanda seeds! Mmmmm, makes my mouth water at the thought!
 

Gary in VA

Head Chef
Joined
Mar 15, 2005
Messages
1,411
Location
McGaheysville, Virginia
Captain Morgan said:
um, about that recipe.....the mushroom and crab recipe...... [-o<

Well, I suppose I can part with the recipe... that is if Bill and Larry thought that they were worth eating. :grin:

T'will be forthcomming.....
 

Bill The Grill Guy

Master Chef
Joined
Jan 17, 2005
Messages
5,454
Gary in VA said:
[quote="Captain Morgan":2kgvsk5w]um, about that recipe.....the mushroom and crab recipe...... [-o<

Well, I suppose I can part with the recipe... that is if Bill and Larry thought that they were worth eating. :grin:

T'will be forthcomming.....[/quote:2kgvsk5w]

Does this answer that question?

Larry on his second pan
 

Gary in VA

Head Chef
Joined
Mar 15, 2005
Messages
1,411
Location
McGaheysville, Virginia
Captain Morgan said:
I've never had that Gary, what's it like?

The cabbage was good... but I think the consensus was that it could use a bit more pizzaz .. Larry definately didn't overdo it. It was still firm.. not mushy which was a plus cause I dont like mushy veggies.
 

LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
Gary in VA said:
[quote="Captain Morgan":3rabuc9l]I've never had that Gary, what's it like?

The cabbage was good... but I think the consensus was that it could use a bit more pizzaz .. Larry definately didn't overdo it. It was still firm.. not mushy which was a plus cause I dont like mushy veggies.[/quote:3rabuc9l]

Yep Gary's right, it needed more seasoning. I went straight by Keri's original recipe since I'd never done it before. Next time it definitely will get more seasoning, maybe some meat stuffed into the hole.
 

LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
Rev.Jr. said:
I always find life to be better when you stuff meat into the hole.

Maybe if I rubbed some Reverend Marvins sauce on my meat before inserting it into the hole, it would jazz it up!
 

Jack W.

Sous Chef
Joined
Mar 1, 2005
Messages
786
Location
N. Charleston, SC
I do this process often as a side for get togethers. I use bacon grease or a good sausage for the fat filler. I usually smoke a couple of onions along side. Cut the stem side and hollow it out a little. Add beef boullion and a fat filler. Cut it all up together, spice it with Tony's and let it ride. It'll gas up a party pretty quick.

Good Q!

Jack
 

Latest posts

Top Bottom