Baked beans do have some fat, but it is a small amount, considering it is for 5 lb. of reconsituted dry beans. Place seven ¾-inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. This is for 14 pints of beans. So, half of a 3/4 inch piece per jar. It depends upon each type of food, as well. Different ph levels, etc. There are no safe directions for adding it to green beans. This is from a leading authority on safe food preservation : Can bacon be safely added to green beans when canning them? Bacon, which is very high in fat, should not be added to vegetables or tomato vegetable mixtures that are to be canned. Fat can protect Clostridium boutlinum spores that produce botulism toxin so that the usual processing times will be too short to kill them. Because processing times for fish are so long, it is all right to add oil in some instances. Please refer to the "Complete Guide to Home Canning," Agriculture Information Bulletin 539, for directions. Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia. *************** I have also been personally trained in USDA food preservation safety for the past 11 years and I work at my local county extension office. I instruct food preservation classes as well.

I don't think you have to retrain your tastebuds, nor do I think you don't like beans, just certain beans. Here are some of my favorite soups. When I left my parents house and went from Campbells soups to my own soups I thought I was in heaven. It just takes learning which soups you like. Mexican Chicken Corn Chowder (From Woodie) 1 -1/2 lb. boneless skinless chicken breasts 1/2 Cup chopped onion 1 to 2 garlic cloves minced 3 Tbl butter 1 Cup Good Chicken Broth 1 Tsp ground cumin 2 Cup half-and-half cream 2 Cup (8 oz.) shredded Monterey Jack or Cheddar cheese 1 Can (16 oz.) cream-style corn 1 Can (16 oz.) regular corn 1 Can (4 oz.) chopped green chilies undrained 1 Tsp hot pepper sauce (I use more) 2 medium tomatoes chopped Fresh cilantro or parsley optional Cut chicken into small, bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.Add to pan along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes.Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.Serve immediately; garnish with cilantro if desired.~ NOTE: original recipe called for 2 bouillon cubes disolved in 1 cup hot water ----------------------------------------------------------- Olive Garden Zuppa Toscana ½ lb. Hot Italian lean turkey sausage (2 lg links) 3 cups fat-free chicken broth 3 cups fat-free chicken broth 3 cups fat-free milk 2 Tbsp minced onion 1 Tbsp Hormel Real Bacon Pieces ¼ tsp. Salt dash of crushed red pepper flakes 1 medium russet potato 2 cups chopped kale Parmesan Cheese, shredded Saute the sausage until cooked. Combine the chicken broth, milk, onion, bacon pieces, salt, and pepper flakes and pour over the cooked sausage, over medium high heat. Quarter the potato lengthwise, then cut into ¼ inch slices. Add to the saucepan. When mixture begins to boil, reduce heat and simmer for 30 minutes. Add Kale to the soup and simmer for an additional 10-15 minutes. Add parmesan cheese to soup when serving. Serves 3 Posted by Marie26 ----------------------------------------------------------- In the soup below I omit the garbonzo's and kidney beans because I don't like them and also do not use the cream. In place of the omitted beans I add navy beans. Best Darn Minestrone Around Allrecipes 8 tablespoons butter 1 1/2 cups chopped onions 4 (14 ounce) cans chicken broth 4 (15 ounce) cans mixed vegetables, with liquid 2 (16 ounce) cans kidney beans, with liquid 2 (14.5 ounce) cans whole peeled tomatoes, with liquid 1 (16 ounce) package frozen chopped spinach 2 tablespoons tomato paste 4 1/4 teaspoons garlic powder 4 teaspoons dried parsley 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried basil 1 cup uncooked elbow macaroni 1/2 cup grated Parmesan cheese 1 cup canned garbanzo beans, drained 4 cups heavy cream 1/2 cup grated Parmesan cheese for topping Directions 1.In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours. 2.Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot. 3.Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese. Nutritional Information Amount Per Serving Calories: 558 : Total Fat: 38.7g : Cholesterol: 132mg ------------------------------------------------------- Ginger Won-ton Soup 4 oz lean ground pork ½ cup reduced fat ricotta cheese ½ tablespoon minced fresh cilantro ½ teaspoon black pepper 1/8 teaspoon Chinese 5-spice powder 20 Wonton wrappers 1 teaspoon oil 2/3 cup chopped red bell pepper 2 teaspoons grated fresh ginger 4 cans fat free chicken broth (or homemade is best) 4 teaspoons soy sauce 4 oz fresh sugar snap peas (optional) 1 or 2 cans baby corn (rinsed and drained) (optional) 4 green onions sliced Cook pork over medium high heat until no longer pink, cool slightly; stir in ricotta, cilantro, black pepper and 5 spice powder. Place 1 teaspoon in the center of each wonton wrapper. Fold and seal edges with water. Drop into slightly simmering water and cook until they come to the top; about 3 to 5 minutes. Drain and keep warm. Heat oil in large saucepan. Add bell pepper and ginger, cook 1 minute. Add chicken broth and soy sauce. Bring to a boil and add peas and corn. Simmer 4 or 5 minutes and add warm wontons. Pour into soup bowls and sprinkle with onions. Serves 4 -------------------------------------------------------- Malaysian Noodle Soup with Chicken 4 oz uncooked wide rice stick noodles 1 tablespoon canola oil 1 lb boneless, skinless chicken thighs cut in ¼ inch strips 2 tablespoons grated peeled fresh ginger 1 teaspoon ground cumin ¾ teaspoon fennel seeds, crushed 1/4 teaspoon ground cinnamon 3 garlic cloves, minced 1 star anise1-1/2 cups thinly sliced shiitake mushroom caps 1 tablespoon Thai fish sauce 2 14 oz cans fat free, low sodium chicken broth ¼ teaspoon fresh ground black pepper ¼ cup chopped green onions 1. Cook noodles according to package directions omitting salt and fat. Do not overcook because they will become mushy. 2. Heat oil in a large dutch oven over medium high heat. Add chicken and stirring constantly cook eight minutes or until browned. Remove ginger from the pan. Add ginger, cumin, fennel, cinnamon, garlic and star anise; cook 30 seconds stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth, bring to a boil. Reduce heat, simmer 12 minutes. Discard star anise. Stir in pepper. Place ¾ cup noodles into each of 4 bowls. Ladle 1 cup of soup into each bowl. Sprinkle each bowl with 1 tablespoon onions. Yield: 4 servings Cooking Light Magazine Poblano Chicken Chowder 12 servings 1/4 cup olive oil 1 large carrot, finely minced 2 large onions, finely minced 1/2 cup chopped celery 6 cloves minced garlic 3 small poblano peppers, seeded and cut into 1/2-inch dice salt to taste 1/2 teaspoon white pepper 2 teaspoons ground cumin 3/4 teaspoon fresh thyme 2 tablespoons chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced shredded or chopped chicken 1/2 cup unsalted butter 1 cup all-purpose flour 1 cup heavy cream Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute and sweat until the vegetables soften. Stir in the chicken bouillon. Add the chicken broth and cook for 1 or 2 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the cream, then the cilantro and serve.

Man...I can't imagine a pot of potato soup with 10 pounds of potatoes...was that a mistake? One of the best potato soups I've ever had was made with a bag of the square cut frozen hash browns. But I can't remember the recipe. If I can find it I add it here. patti

Wishing your friend a speedy recovery. You are so good to do this. How about lasagna, soups, stews? You can make and freeze Salisbury Steak, chicken stews. Cooked pastas can be reheated for a minute in boiling water and drained. My top shelf in the freezer is full of "ready mades" for those nights I don't want to cook. Right now, I have veggie and lentil soups, beef rouladen, pot roast, Italian beef and jus, chicken piccata, pasta sauce, a penne and sauce casserole with mozzarella. If you or someone else has a Foodsaver, seal and freeze. The bags can be heated in boiling water, emptied and dinner is ready. Make veggie or mashed potato bags for easy heating. And if their are kids or adults that are kids still, don't forget a dessert. Puddings, rice pudding and brownies go over well. Be sure to add heating instructions too. The 'cook" may not have a great deal of experience.