Subj : Baked Soy Bean Casserole
To   : Bencollver
From : Ruth Haffly
Date : Mon Nov 03 2025 11:57:40

Hi Ben,

RH> I've since done it with other beans over the years & various
RH> places we've lived and usually came home with an empty crock pot.

 B > That's my favorite kind of cooking: so simple no recipe required.

I do that a lot, then have to stop and think how/what I did to put it
together if Steve says he wants it again. (G) The past few months tho,
I've been trying new recipies that I either printed off in the past or
just searched for/printed to specifically use a certain ingredient (like
figs). If they are approved, they're kept, if not, they go into the
recycle bag.


 B > This morning i made grape mush.

 B > I picked homegrown grapes off of 3 bunches.

We don't have any home grown grapes. I do remember my dad trying to grow
them, ended up with just a few shrivly clumps of raisins, even after
several years of trying. I think his biggest problem was that he had too
short a growing season.


 B > I put 1/2 cup masa harina and 2 cups cold water in a saucepan.

Steve can't eat any corn products except corn starch and corn syrup.


 B > I stirred until well mixed, then added the grapes.
 B > I cooked it over medium heat for 20 minutes, stirring
 B > occasionally, especially towards the end.
 B > I served it with 2 tb peanut butter.

I'll pass on the peanut butter, got overloaded with it when I was
younger and was never able to tolerate it since. OTOH, Steve could eat
it every day (but doesn't).

 B > It's not fancy but once cooked it smelled surprisingly good. B >
 I've noticed that some batches of masa harina smell a lot better B >
 than others.

I've not used masa in decades, have bought tamales now and again but
never noticed a difference in the smell of the masa. (I'll buy them for
my supper nights when Steve has a meeting with supper included.)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Even I don't understand what I just said...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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