Well thanks ya'll. I just dug up this thread when ysop was looking for senate bean soup recipe. Glad you and your family enjoyed it Judi. Smiles. I eat soup for breakfast and lunch generally until I'm done with the curernt batch that is unfrozen. I just finished my first gallon of lentil soup, so tonight I am going to brine the beans for this bean soup. I just started brining the beans in the past six months or so and can't believe the difference. The skins are so much more tender and it takes a lot less time to cook the whole soup. The outcome is that you can cook it till the beans are tender without having all the skins come off and floating around. I had just bought a ham to use mostly for soups and froze quart bags of meat and skins to use, but also have the big bone, soooo.. this time I'm making 4 lbs at a time so I can use the big bone. Ah... happy camper. Time to start some artisan bread to go with.

Don't know of anyone who uses a recipe for that. Haven't made it in years, since I had hoards of hungty teen agers descend here. But I would buy ground bologna at the grocery, and add 2, 3 or 4 hard boiled eggs ( depending on how much I needed to stretch the bologna) per pound of bologna, some chopped onion...about 1 T. per pound of balogna, 2 big spoonsfull of sweet pickle relish, a teaspoon of dijon mustard and enough Mayo to make it spreadable... I don't use salad dressing and no celery. If you refrigerate leftovers, the celery makes it watery. Linda C

Check out the Autumn Pumpkin Bread recipe at the site below. Here is a link that might be useful: Autumn Pumpkin Bread

No, what I need mostly is to know how much sugar vs. water ratio and how long to cook, and how much mayo. I can always add the dill weed to taste, and add cheese if I want to. It did not have mustard or grapes in it. Thanks for trying, tho.