42nd Recipe Street

1 Onion, Chopped
6 Slices Bacon
2 (14.5 oz) Cans Chicken Broth
6-8 Potatoes
8 oz Sour Cream
2 Cans Cream of Chicken Soup

Cut bacon into small strips and fry with onion. Meanwhile peel potatoes and cut into small bite size pieces. Simmer potatoes in the chicken broth until fork tender. Stir in sour cream and chicken soup. Cook on low until hot, do not boil. Remove from heat and stir in bacon/onion mixture along with drippings.

Source: http://allrecipes.com/Recipe/Boston-Baked-Beans/Detail.aspx

4 Bacon Strips, Sliced into Strips
1 Medium Onion, Chopped
1/2 C Ketchup
3 T Molasses
2 t Salt
1/4 t Black Pepper
1/4 t Dry Mustard
1 T Worcestershire Sauce
1/4 C Brown Sugar, Packed
2 Cans Navy Beans, Drained and Rinsed.

Saute bacon and onion until crisp. Drain and return to pan.

In a small bowl combine ketchup, molasses, salt, black pepper, dry mustard, worcestershire sauce. Mix well. Add to pan and mix well.

Add navy beans and mix well. Simmer until ready to eat.

Source: http://foodwishes.blogspot.com/2013/02/cajun-chicken-ragu-old-and-misspelled.html

6 Slices Bacon, Diced
2 Ribs Celery, Diced
1 Onion, Diced
1 Large Pinch Salt
1 Green Pepper, Diced
1 Red Pepper, Diced
3 Cloves Garlic, Minced
1 T Oil
1/3 C Flour
1 t Black Pepper
1 t Paprika
1/2 t Dried Oregano
1/4 t Cayenne Pepper
3 C Cold Chicken Broth
1 t Worcestershire Sauce
8 oz Andouille Sausage, Diced
3 C Cooked Shredded/Diced Chicken (2 Breasts)
Hot Cooked Rice
Green Onions for Garnish

Preheat covered pan on medium high heat for 5 minutes. Cut bacon in to small strips using scissors or a knife. Turn heat down to medium and cook until crispy. Remove from the pan with a slotted spoon and set aside.

Add celery and onion to bacon drippings. Season with salt. Cook for 5 minutes over medium heat. Add green pepper, red pepper, and garlic. Cook for 5 minutes.

Add 1 T of oil and mix well. Sprinkle over flour. Mix well to form a roux. Add black pepper, oregano, cayenne pepper, and paprika. Bring to a boil, reduce heat to low-medium and cook for 5 minutes.

Add about 1 C of the broth and stir until the lumps are out. Add remaning broth and worcestershire sauce. Cook for 5-10 minutes over low heat until thickened. Add andouille sausage, chicken, and bacon. Mix well and heat through.

Serve over rice and garnish with green onion.