Great Northern beans are soaked, then cooked slowly with caramelized leeks, ham, and bacon to make a bean soup from scratch that's bursting with flavor.
The classic toasted bread appetizer gets an all-American update with a topping of red sun-dried tomato, white great northern beans, and blue Gorgonzola, all served warm.
First the ground beef is mixed with onion soup mix and formed into nice thick patties. Then shredded potato, Swiss cheese, and mushrooms are combined, stuffed into each patty, and sealed for a nifty surprise with that first bite.
This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.
There is nothing to beat a fresh blueberry pie. It doesn't need much: sugar, a bit of cornstarch to thicken all the nice juices and cinnamon. It's perfect with fresh berries, but still mighty fine with frozen ones.