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["MARINATED BEAN DISH","2 1/2 HOURS",8,130,"1","1","1/2","1/4","3","2","1 1/4","1/4",null,null,"9 OZ. BAG",null,"7 OZ. JAR","CUP","TBS.","TSP.","TSP.","TSP.",null,null,"FROZEN AND CUT GREEN BEANS","SMALL OR MEDIUM CUCUMBER","DRAINED AND CHOPPED RED PEPPERS","SALAD OIL","RED WINE VINEGAR","SUGAR","SALT","OREGENO LEAVES",null,null,"PREPARE BEANS AS LABEL DIRECTS AND DRAIN. CUT CUCUMBER LENGTHWISE AND THEN INTO SMALL SLICES.","COMBINE GREEN BEANS, CUCUMBER AND REMAINING INGREDIENTS IN LARGE BOWL.","COVER AND REFRIGERATE 2 HOURS.",null,null,null,null,0]
["OLD TIME STYLE BAKED BEANS","4 1/2 HOURS",14,310,"2",null,"1/2","1/3","5","4","4","2",null,null,"16 OZ. BAG",null,"CUP","CUP","TSP.","TSP.","SLICES",null,null,null,"DRY PEA BEANS","WATER","DARK MOLASSES","PACKED DARK BROW SUGAR","SALT","DRY MUSTARD","BACON - CUT","ONIONS CHOPPED",null,null,"RINSE BEANS. IN 8 QT. DUTCH OVEN, HEAT BEANS AND 12 CUPS WATER ON HIGH HEAT, BRING TO BOIL FOR 3 MINUTES.","REMOVE FROM HEAT, COVER AND LET STAND FOR 1 HOUR.","RETURN BEANS TO DUTCH OVEN, ADD 7 1/2 CUPS WATER AND BRING TO BOIL. COVER AND BAKE AT 350F FOR 1 HOUR.","STIR IN REMAINING INGREDIENTS AND CONTINUE BAKING FOR 1 HOUR. REMOVE COVER AND BAKE 15-30 MINUTES LONGER.",null,null,null,0]
["IN TEXAS THEY CALL IT CAVIAR","4 1/2 HOURS",10,235,"1",null,"1/2","1/3","1","2","1/4","3","2","1","16 OZ. BAG",null,"CUP","CUP","TBS.","TSP.","TSP.",null,null,null,"DRY BLACK-EYED PEAS","WATER","CIDER VINEGAR","OLIVE OIL","SALT","SUGAR","GROUND BLACK PEPPER","GREEN ONIONS - MINCED","CELERY STALKS","GARLIC CLOVE - MINCED","RINSE BEANS. IN 5 QT. DUTCH OVEN, BRING BEANS AND 6 CUPS WATER TO BOIL FOR 3 MINUTES. REMOVE FROM HEAT AND LET STAND FOR 1 HOUR.","DRAIN AND RINSE BEANS. RETURN BEANS TO DUTCH OVEN, ADD 6 CUPS WATER AND HEAT UNTIL BOILING. REDUCE HEAT, COVER AND SIMMER FOR 30 MINUTES.","BEAT VINEGAR, OLIVE OIL, SALT, SUGAR, AND RED PEPPER IN BOWL. ADD BEANS, ONIONS AND CELERY. TOSS GENTLY.","COVER AND REFRIGERATE 2 HOURS.",null,null,null,0]
["SPINACH TOSS","3 HOURS",8,280,"2","5",null,"1/3","3","2","6","1/2",null,null,"CUPS","CUPS",null,"CUP","TBS.","TSP.","SLICES","10 OZ. PKGE.",null,null,"DRY LENTILS","WATER","SALT","OLIVE OIL","VINEGAR","SUGAR","BACON","SPINACH",null,null,"RINSE LENTILS. ADD LENTILS, WATER AND 1 TSP. SALT TO 3 QT. SAUCEPAN AND BRING TO BOIL. REDUCE HEAT, COVER AND SIMMER FOR 30 MINUTES.","MIX LENTILS, OLIVE OIL, VINEGAR, SUGAR AND 1 1/4 TSP. SALT IN BOWL. COVER AND REFRIGERATE 2 HOURS.","COOK AND DRAIN BACON. LET COOL AND CRUMBLE INTO SMALL PIECES.","LINE SERVING BOWL WITH SPINACH LEAVES. ADD SLICED SPINACH TO LENTIL MIXTURE AND TOSS.","SPOON LENTIL MIXTURE ONTO SPINACH LEAVE. TOP WITH BACON.",null,null,0]
["THE RICE RECIPE","20 MINUTES",4,135,"2","1","1","1",null,null,null,null,null,null,"CUPS","CUP","TBS.","TSP.",null,null,null,null,null,null,"WATER","RICE","BUTTER","SALT",null,null,null,null,null,null,"BRING ALL INGREDIENTS TO BOIL IN 3 QT. SAUCEPAN.","REDUCE HEAT, COVER AND SIMMER FOR 15 MINUTES OR UNTIL LIQUID IS ABSORBED. FLUFF RICE WITH FORK AND SERVE.",null,null,null,null,null,0]
["RICE PILAF","50 MINUTES",8,245,"4","1","4","1","2",null,null,null,null,null,"TBS.","CUP","CUPS","CUP","CUBES",null,null,null,null,null,"BUTTER","RICE-SHAPED PASTA (ORZO)","WATER","LONG GRAIN RICE","CHICKEN BOUILLON",null,null,null,null,null,"MELT BUTTER IN 3 QT. SAUCEPAN AND ADD ORZO, STIRRING OFTEN FOR 10 MINUTES.","STIR IN WATER, RICE AND BOUILLON, BRING TO BOIL. REDUCE HEAT, COVER AND SIMMER FOR 30 MINUTES OR UNTIL LIQUID IS ABSORBED.",null,null,null,null,null,0]
["BACON FRIED RICE","1 1/4 HOURS",4,415,"2","3/4","1","4","1",null,null,null,null,null,"CUPS","CUP","8 OZ. PKGE.",null,"TBS.",null,null,null,null,null,"WATER","BROWN RICE","BACON, DICED","EGGS","SOY SAUCE",null,null,null,null,null,"BRING WATER AND RICE TO BOIL IN  3 QT. SAUCEPAN. REDUCE HEAT, COVER, SIMMER AND STIR FOR 45 MINUTES. FLUFF RICE.","COOK BACON UNTIL BROWNED. DRAIN ON PAPER TOWEL. ADD MORE COOKING OIL TO BACON SKILLET IF NECESSARY.","BEAT EGGS IN SMALL BOWL. ADD EGGS TO BACON SKILLET. COOK WHILE CONSTANTLY STIRRING UNTIL EGGS ARE SIZE OF PEAS. REDUCE HEAT.","SLOWLY STIR IN RICE, DICED BACON AND SOY SAUCE, HEAT THOROUGHLY.",null,null,null,0]
["MUSHROOMS WITH WILD RICE","1 HOUR",6,200,"3","1/2","1","2","1",null,null,null,null,null,"TBS.","POUND","CUP","CUPS","TSP.",null,null,null,null,null,"BUTTER","MUSHROOMS, SLICED","WILD RICE","WATER","CHICKEN FLAVOR INSTANT BOUILLON","SALT",null,null,null,null,"COOK MUSHROOMS IN BUTTER IN 2 QT. SAUCEPAN FOR 5 MINUTES, STIR OFTEN. RINSE AND DRAIN WILD RICE.","ADD RICE, WATER AND BOUILLON TO MUSHROOMS. BRING TO BOIL. REDUCE HEAT, COVER AND LET SIMMER FOR 45 MINUTES OR UNTIL LIQUID IS ABSORBED.","SALT TO TASTE AND SERVE",null,null,null,null,0]
["BACON AND GRITS","6 HOURS",4,470,"3 1/2","3/4","1/2","1","1","1/4",null,null,null,null,"CUPS","CUP","TSP.","8 OZ. PKGE.",null,"CUP",null,null,null,null,"WATER","ENRICHED HOMINY GRITS","SALT","BACON","EGG","ALL-PURPOSE FLOUR","MAPLE SYRUP",null,null,null,"HEAT WATER IN 3 QT. SAUCEPAN TO BOILING. SLOWLY STIR IN GRITS AND SALT TO BOIL. REDUCE HEAT, COVER AND SIMMER FOR 30 MINUTES.","POUR GRITS INTO 8 1/2X4 1/2 LOAF PAN. SMOOTH, COVER AND REFRIGERATE ABOUT 4 HOURS.","COOK BACON UNTIL BROWED, ABOUT 45 MINUTES BEFORE SERVING. DRAIN BACON ON PAPER TOWEL.","INVERT GRITS FROM PAN ONTO CUTTING BOARD AND CUT INTO 1/2 INCH THICK SLICES. BEAT EGGS IN PIE PLATE.","PLACE FLOUR ON WAX PAPER. DIP EACH GRIT PIECE INTO EGG AND ROLL IN FLOUR, COATING LIGHTLY.","IN SKILLET WITH BACON GREASE, FRY GRIT PIECES UNTIL GOLDEN BROWN. SERVE WITH BACON AND MAPLE SYRUP.",null,0]