Bean, Barley and Mushroom Soup

Ingredients
1 pound Soup Meat, cut into small pieces
1 Soup Bone
4 quarts Water
2 cups Great Northern Beans
1/2 cup Barley
1 cup sliced fresh Mushrooms
1/2 cup diced Celery
1 medium Onion, diced
1 Carrot, diced
1 Bay Leaf
4 Peppercorns
2 tsp Salt

Directions
Cover soup meat and bone with water in large pot. Boil. Skim. Lower heat and continue skimming until top of liquid is clear, about 30 minutes. Add beans and barley. Boil and skim again. Lower heat and simmer about 1 hour. Add rest of ingredients. Cover and simmer about 1 hour more, or until beans are tender. Remove from heat. Lift out soup bone and bay leaf. Skim off excess fat. Makes about 3 quarts.

Ingredients
10 ounce package frozen Baby Lima Beans
1/4 cup sliced Scallions
2 Tbs Butter
1 tsp Curry Powder
1/2 tsp Salt
1/2 tsp dried Marjoram
1/8 tsp Pepper
4 sprigs Parsley
1/2 cup Cream
1 can Chicken Broth
Chopped Chives or Parsley

Directions
Cook beans, scallions, butter and curry powder until tender. Pour into blender. Add salt, marjoram, pepper and parsley. Cover and blend 20 seconds. Remove cover. On low speed, gradually add cream just until blended. Pour into saucepan. Add broth. Heat. Sprinkle with chives or parsley. Makes 4 to 6 servings.

Ingredients
Two 1-pound cans Baked Beans
3/4 cup Catsup
1/2 cup Sugar
1/2 cup chopped Onion
1/8u tsp Nutmeg
1/8 tsp Cinnamon
2 slices Bacon, diced
1/2 to 1 cup Corn Flakes

Directions
Mix beans, catsup, sugar, onion and spices. Pour into greased 1-1/2 to 2-quart casserole. Sprinkle with bacon. Cover with corn flakes. Bake at 350° for 50 to 60 minutes.  Makes 6 servings.

Ingredients
6 cups Water
1 pound dried Kidney Beans, washed and picked over
4 slices Bacon, cut crosswise in julienne strips
2 medium size Yellow Onions, coarsely chopped
1 clove Garlic, minced
1 medium size carrot, coarsely chopped
1/2 tsp each dried Marjoram and Thyme, crumbled
1/4 tsp dried Rosemary, crumbled
1-1/2 cups dry Red Wine
1 Bay Leaf
2 Tbs unsalted Butter or Margarine
1 tsp Salt
1/8 tsp Black Pepper

Directions
In a large heavy saucepan, bring 5 cups of the water and the kidney beans to a boil over moderately high heat. Remove from the heat, cover, and let sit for 1 hour. Add the remaining cup of water to the beans and bring to a boil over moderately high heat. Reduce the heat to low. Cook, covered, for 1-1/2 hours or until the beans are tender.  Meanwhile, in a heavy 10 inch skillet over moderate heat, cook the bacon until crisp. Transfer to a small platter lined with paper toweling.

Drain the liquid from the cooked beans, reserving 1/2 cup. In an electric blender or food processor, working in batches, puree the beans, onion mixture, bacon, butter, salt and pepper, adding some of the reserved liquid if necessary - about 30 seconds. The puree should have the consistency of whipped potatoes.  Transfer to a heated serving dish. Serve with roast pork or poultry, or present as a luncheon dish, accompanied by a green vegetable, salad, and Herbed Garlic Bread.  Serves 8 to 10.

Ingredients
2 cups cooked Green Beans
2 cups cooked Yellow Beans
1/2 cup Tomato Sauce
1 envelope dried Onion Soup Mix
1/8 tsp Pepper
2 or 3 hard-cooked Eggs, sliced

Directions
Mix beans in 1-1/2 quart baking pan. Mix tomato sauce, soup mix and pepper. Pour over beans. Cover and bake at 375° for 20 minutes. Garnish with hard-cooked eggs. Makes 6 servings.