Down Home Bean Soup



1 lb dry navy beans

2 carrots shredded

3 garlic cloves minced

1 small-medium onion chopped

2 ham hocks or chopped up ham

1 teaspoon salt

13 whole peppercorns

5-6 cups water

2 teaspoons chicken bullion


Rinse and sort beans.  Place in stock pot with 6-8 cups cold water.  Cover; let set overnight 6-8 hours.  Drain off water and rinse. OR place beans in 6-8 cups of water bring to a boil. Turn off heat, cover and let set for one hour. Drain and rinse beans.

Put beans in a crock pot.  Add all other ingredients.  Cover and cook on high 6-8 hours.  Remove ham hocks and pick off meat.  Place meat back into soup.  (If you just used chopped ham pieces you won’t have to do this step.)


Serve with big hunks of homemade bread and enjoy!


Honey Oatmeal Wheat Bread



4  1/4- 4  3/4 cups  flour ( a combination of white and wheat)

1 package of yeast

1/3 cup honey

3 Tablespoons butter

1 1/2 cup water

1 teaspoon salt

2 cups rolled oats


Combine 2 cups flour and yeast.  In a saucepan, heat honey, water, butter and salt until warm (120-130*) and butter almost melts.  Add to flour mixture.  Beat with electric mixer on low for 30 seconds.  Beat on high for 3 minutes.  Using spoon stir in oats and as much remaining flour as you can.  Knead in remaining flour till dough is smooth and elastic.  Place in greased bowl.  Cover; let rise till double (about one hour).  Punch down shape into loaf or loaves.  Cover and let rise  (about 45 minutes to and hour).

Bake at 375* for 30-40 minutes.