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Curry Butternut Squash Soup

• 1 butternut squash, seeded
• 1 onion, quartered
• 6 garlic cloves
• 1 cup chicken stock
• Half a cup of half & half or cream
• 1 teaspoon yellow curry paste
• 2 teaspoons Brown sugar
• Salt & pepper
• ½ teaspoon Cinnamon

• 1/4 teaspoon ground nutmeg

1.  Preheat oven to 350 degrees F (175 degrees C).

2.   Place squash halves and onion into a baking pan. Wrap garlic in foil and set with other vegetables.   Cover pan with foil.

3.  Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.

4.  Scrape the flesh from the squash and place into the food processor along with the roasted onion and garlic. Puree until smooth.

5.  Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the curry paste, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes.  Add half & half and heat through.

 1/2 pound ground beef

 1/2 pound bacon chopped

 1 cup onion chopped

 1 16 oz can tomato sauce (or 1/2 cup catsup)

 1/2 cup molasses (OR 3/4 cup brown sugar + 1/4 cup white sugar)

 1 teaspoon vinegar

 1 tablespoon chili powder

 1 16 oz can pork and beans, with liquid

 1 16 oz can chili beans, with liquid

 1 16 oz can green lima beans drained and rinsed

 1 16 oz can pinto beans drained and rinsed

 1 16 oz can kidney beans drained and rinsed

Brown the meat in a large dutch oven. Add onions and cook slightly. Drain fat and add the remaining ingredients. Cook over low heat or in 350 oven or in a crockpot for at least 1 hour, longer is better.

(I never cared much for beans, so believe me, I didn't appreciate the fact that Jack Schott and Ray Holt liked these so much, Mom made them for every occasion. She does not soak the beans overnight so it's faster then most "scratch" recipes.)

 1 lb navy beans, dry

 1 medium onion chopped

 pepper

 1 teaspoon baking soda heaping

 1 quart water

 1 ham hock or leftover ham

 1/4 cup molasses or brown sugar

Wash the beans, place in water and bring to boil. Boil 5 to 10 minutes, remove from heat and stir in baking soda. When it stops foaming, drain and rinse. (Helps stop the normal after effects of beans.) Add fresh water and return to heat, add onion. When the beans are tender, add the ham, molasses and brown sugar. Cook a few more minutes and season to taste.