Search recipe:
- Ranch Beans and Chicken
-
- 1 pound bacon
- 1/2 - 3/4 onions
- 1 can Ranch Beans
- 1 can Northern Beans
- 3-4 Boneless chicken
- Directions
- Fry one pound of bacon and reserve 2-3 tablespoons of the grease. Cook 3-4 Boneless Chicken Breasts in the grease with 1/2-3/4 cup of onion for about 8 minutes, turning to brown the breasts. Add 1 can ranch style beans and 1 can northern beans and simmer for 1/2 hour. Crumble the cooks bacon on top. Serve with tortillas and sour cream for a Mexican twist or with Bread for an American flair (it is yummy to dip the bread in the sauce).
- Provided by:
- Jill Steigleman, Agent and Commercial Specialist
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Featured Recipe
Granny’s Chocolate Cobbler
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.
