MENU WEDNESDAY #9

MENU #9 - Turkey is perfect for Thanksgiving, unless you have a very big family. With only one oven, a little creativity is required to cook enough for everyone. Our solution has been two-fold. We fry a turkey outside and bake a ham inside. The ham requires less time to bake than the turkey, freeing up precious oven space for all the other hot foods. And the added bonus is a greater variety of leftovers.

The other bonus - a leftover ham bone is perfect for making Sally's Black Bean Soup, and soup is a good thing to have around for the very busy days between Thanksgiving and Christmas. Serve Sally's Black Bean Soup with a few add-ons, if desired, and some cornbread for a quick and easy one-pot lunch or dinner. This recipe can be reduced to make a smaller batch, or simply freeze leftovers for another time. It is the best Black Bean Soup I've ever tasted - thanks Sally!


SALLY'S BLACK BEAN SOUP
3 1-lb. bags of dried black beans, soaked in water overnight
1 c. olive oil
6 cups onions, diced
8-10 cloves garlic, crushed
1 meaty ham bone (or 4. diced ham)
6 qts. canned chicken broth
2 – 3 tablespoons ground cumin, to taste
1 tbsp dried oregano
3 bay leaves
2 tsp. black pepper
salt to taste
pinch of cayenne pepper
6 tbsp. fresh parsley, chopped
1 tbsp. brown sugar
1 tbsp. lemon juice
1/2 c. dry sherry (or more to taste)

Heat oil in a large, heavy pot. Add onions and garlic; cook until tender. Rinse and drain beans and add to the pot. Add the ham bone, chicken broth, cumin, oregano, bay leaves, black pepper, cayenne pepper, parsley, brown sugar and lemon juice. Bring to a boil; reduce heat and simmer over low heat, uncovered for several hours. Add the sherry about 30 minutes before serving. Remove the bay leaves before serving! Make a day ahead for the best flavor. Makes a lot! Can be frozen and reheated.

Optional Garnishes for Black Bean Soup:
Chopped Onion or Sliced Green Onions
Sour Cream
Grated Cheese
Chopped Tomatoes
Diced Avocado
Salsa
Jalapenos
Hot Sauce (like Cholula)

SWEET CORN BREAD
1 9-ounce box of cornbread mix (Jiffy)
1 9-ounce box yellow cake mix (Jiffy or divide larger mix)

Preheat oven to 350 degrees. In a bowl, prepare the corn muffin mix following directions on the box. In another bowl, make the cake mix following directions on the box. Combine the 2 mixes and stir to blend. Pour batter into a 9-by-12-inch pan. Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cut into squares and serve with Honey Butter. Goes great with soups, especially bean soups and chili. This is similar to the sweet cake-like corn bread served at Marie Callendar’s restaurants in California.

APPLE SPICE DUMP CAKE
2 cans apples or apple pie filling
1 spice cake mix
2 sticks butter, melted
Optional Dessert Toppings: Whipped Cream, Ice Cream or Caramel Sauce

Preheat oven to 350 degrees. Pour apples into 9 x 13” glass baking dish. Sprinkle cake mix over apples. Pour melted butter over cake mix. Bake for about 45 minutes, until top is browned and sides are bubbly. Serve with fresh whipped cream, ice cream, or warm caramel sauce.

SHOPPING LIST FOR MENU #9
Sally's Black Bean Soup
Sweet Corn Bread
Apple Spice Dump Cake

PANTRY
black beans - 3 1-lb. bags

olive oil - 1 c.
chicken broth - 6 qts.
ground cumin - 3 tbsp.
oregano - 1 tbsp.
bay leaves - 3
black pepper
salt
cayenne pepper
brown sugar - 1 tbsp.
lemon juice - 1 tbsp.
Jiffy Corn Bread Mix - 1
Jiffy Cake Mix, yellow - 1
honey - 2 tbsp.
canned sliced apples or apple pie filling - 2 cans
spice cake mix - 1

PRODUCE
onions - 6
garlic - 8 cloves
parsley - 1 bunch

DAIRY
eggs - 3
milk - 1 c.
butter - 3 sticks (3/4 lb.)

MEAT
leftover ham bone (or 4 c. diced ham)

MISCELLANEOUS
dry sherry - 1/2 c. +/-

OPTIONAL SOUP GARNISH ITEMS: chopped onion, sliced green onions,
sour cream, grated cheese, chopped tomatoes, diced avocado, salsa, jalapenos,
hot sauce (Cholula)

OPTIONAL DESSERT TOPPING ITEMS: whipped cream, ice cream, 1 jar caramel sauce