Real Vermont Cooking

Ingredients: 1 # red kidney beans 1/2 c. bacon drippings (or other oil) 1 c. chopped onions 1 c. chopped celery 1/2 c. chopped bell pepper 1/4 c. diced garlic 1 c. sliced green onion tops 1/2 c. chopped parsley 2 c. diced ham 3 links Andouille or other smoked sausage Salt, cayenne, Worcestershire sauce and Cajun Chef liquid hot sauce to taste The beans will cook faster if they have been allowed to soak overnight. You can either cook them long and slow, as in a crock pot, or, by the following method. If the beans have not been soaked overnight, prep the beans only by covering them with about 2 inches, bring them to a boil, cover and remove from the heat and let soak for 1 hour. Cook as follows if whether the beans have soaked overnight or for the 1 hour. Heat the bacon fat and sauté the onions, celery and bell pepper, garlic and ham. Sauté until the onions are clear, (about 5 minutes) add the sausage and beans. Cook another 5 minutes. Cover the beans with water or chicken stock, bring to a boil and allow to boil for about 2 hour. Stir occasionally to avoid burning the bottom of the pot. Reduce heat and let simmer about another hour. Stir occasionally during this hour (no stirring is needed in a crock pot, throw in the ingredients, turn it on and come back in six or seven hours). Add salt, cayenne, Cajun Chef hot sauce, Worcestershire sauce. If the beans have not creamed, take a spoon and smash them on the side of the pot. Add parsley and onion tops just before serving over cooked rice. Note: This dish gets better the second day.

Makes 4 Servings INGREDIENTS 1 pound tender beef steak, cut 1/2 inch thick Salt Red pepper 1/4 cup cooking oil 1 medium onion, finely sliced Water Directions: Season steak with salt and pepper. In a heavy bottomed skillet, place meat in cold oil over medium heat and cook until most of the liquid has cooked out. Turn meat, add 1 tablespoon water and cook until meat starts frying, then turn meat and add water. Continue with the process of turning, frying and adding water until meat is tender. Add onion, cook until tender. Add a little water; this makes a sauce rouille, or rusty gravy. Serve with cooked rice or creamed potatoes.

INGREDIENTS 1/2 fryer, cut in serving pieces 1 medium onion, finely chopped 1/4 cup oil paprika salt and pepper Directions: Season fryer generously with paprika, salt and pepper. Heat oil in heavy bottomed pot with a lid. Fry the chicken to a golden brown, turning the pieces occasionally. When meat is brown cover with lid and reduce heat. Cook about 30 minutes, adding a tablespoon water if necessary. Uncover and add onion. Cover and cook until tender, stirring occasionally. Serve with cooked rice.