Old Fashioned Drink
Ham & Bean Soup
1 bay leaf
1 thyme sprig
1 red bell pepper, diced
1 green bell pepper, diced
4 roma tomatoes, diced
1/2 purple onion, diced
Tone’s Granulated Garlic to taste
Tone’s Black Pepper
Tone’s Salt to taste
1 teaspoon Tone’s Crushed Red Pepper Flakes
1 ham steak, diced
2 cans white kidney beans
1 stick of butter
1 cup flour
•Fry up bacon until crispy in a soup pan over medium-high heat.
•Add a bay leaf and dice a red and green bell pepper and four roma tomatoes. Add to bacon in pan and sauté.
•Dice half a red onion and add to the pan, stirring well.
•Add Tone’s Granulated Garlic, and Tone’s Black Pepper. Then add chicken stock. Add Tone’s salt to taste, Tone’s Crushed Red Pepper Flakes.
•Dice ham and add to the sauté along with white kidney beans. Continue to add chicken stock to keep everything hot.
•In a separate pan, melt one stick of butter. After melted, whisk in flour and continue whisking until all liquid is absorbed. Add to soup to help thicken the mixture.
•Let soup simmer for at least 20 minutes; remove bay leaf before serving.
Butter and/or cooking spray
1 cup flour
1 cup yellow corn meal
1 teaspoon Argo Baking Powder
1 cup sugar
1 cup buttermilk
•Preheat oven to 350⁰F.
•Use butter and/or cooking spray to grease muffin tin.
•Combine flour, yellow corn meal, Argo Baking Powder, sugar and Tone’s Salt to a mixing bowl.
•Add buttermilk and eggs and combine all ingredients; be careful not to over-mix.
•Pour into muffin tin and bake for about 15 minutes at 350⁰F.
•After 15 minutes, remove and let cool. Serve with soup.
1 lemon (zest and ½ juiced)
1 1/4 oz. Rye
Dash of Bitters
3 splashes of cherry juice
1 mini can ginger ale
1 cherry, garnish
•Fill glass and shaker with ice.
•Zest 1 lemon over top of shaker.
•Add rye and a dask of bitters; add a few splashes cherry juice; add lemon juice. Shake well.
•Add ginger ale to the shaker, then pour into glass and serve.