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HomeMy WebLinkAboutZurich Citizens News, 1980-08-21, Page 6Paige 6 Citizens News August 21, 1980 P lenty' BAKED BEANS 11/2 c. dry white beans 3 c. cold water 21/2 tsp. soya sauce (first amount) 4 slices chopped side bacon 1 c. chopped onion (bottled or flakes) 1/4 tsp. garlic salt 1 undiluted can of Cream of Tomato soup 1 (14 oz.) can pineapple chunks in- cluding syrup 2 tbsp. light brown sugar 2 tbsp. molasses 1 tbsp. soya sauce (second amount) In a large pot in which they can be cooked later, soak the beans over- night in the cold water and 21/2 teaspoons soya sauce (first amount). If to be served at 6 p.m., at 2 p.m. put beans on to cook with the liquid on them (I had 1 cup surplus liquid which was sufficient). (You need 1 cup liquid). Cook about 3/4's of an hour. Now add all remaining in- gredients and mix well. Turn into bean pot or casserole with tight fit- ting lid and bake at 325 deg. F. for 3 hours stirring twice during baking period. Do not overbake these beans. They should be slightly sloppy. QUICK BEANS Chop up 'A lb. sliced bacon and 2 onions and fry in your pan until soft. Fry 2 slices of bread, cut thick, in the bacon grease until brown. Remove the fried bread and add 1 tin baked beans. Cook with the bacon and onions until hot, pour over the fried bread and serve. FEVES AU LARD CANADIENNES Soak 1 lb. white or yellow beans at least 12 hours in water. Save the fluid, remove and rinse the beans. and cook for 30 minutes or until tender. Mix 1/2 tsp. dry mustard, '/4' tsp. black pepper, 1 tsp. salt with 1h cup of molasses. Fill cup with water. Put beans in a casserole and cover with ingredients In cup adding fluid from soaking until beans are covered. Place 1h lb. salt pork in boiling water for five minutes. Remove and clean. Cut in half-inch cubes and add it to the beans together with 3 onions, chopped fine. Cover casserole and cook in a 250 deg. oven for seven or eight hours ad- ding water every two hours if - necessary. Two hours before serving remove cover so beans will brown. LOTS OF MAINTENANCE — While the Zurich Bean Festival's unique method of cooking white beans has received national publicity, the converted refrigerators require a certain amount of maintenance. Performing some minor welding is Irvine Mar- tin. Staff photo becun reci BETTY'S BAKED BEANS 3 cups (750 ml.)cooked navy beans 1 tsp. (5 ml. )salt 3/4 cup (175 ml.) brown sugar . 1/2 cup (125 ml.) chopped onions 1 tsp. (5 ml.) dry mustard pepper 2 cups (500 ml.) tomato juice 1 cup (250 ml.) bacon in pieces Put the cooked beans in a large casserole or a bean pot (preferably). Add mustard, salt, pepper, brown sugar, tomato juice, onions and bacon. Cover and bake slowly for at least 11/2 hours at 300 deg. F. (150 C) . If they look dry, add a little more hot water. Keep moist all through the cooking. KLONDIKE BAKED BEANS This is a dish suitable for sleighride parties, outdoor barbecues or Sunday brunches. They can also be served, in smaller quantities, as a side dish with sausages, frankfurters, baked ham or almost any substantial meat. The navy beans must be soaked over-' night in cold water. The following: morning they should be simmered; very lightly together with the bay leaves (crushed), the parsley,; chopped celery, crushed garlic, oregano, chili powder, cloves and salt. Cook until soft (about an hour, and a half). You can tell by removing' a bean or two, and blowing on it; if the skin breaks, it's ready. Drain off the liquid and reserve it. Place the beans in a crockery pot or earthenware casserole and add the fat bacon or salt pork. Don't use slic- ed bacon; buy it in a slab and dice it, in cubes. Take a few cups of the li- quid in which the beans have simmered and put this in another pot to simmer. Chop the tomatoes and add to the mixture. Then add the tomato paste. Chop half the onions very fine and the others into chunks and add them. When the mixture is hot, pour in the molasses. Pour the result over the beans in the casserole. Put a lid on it and bake for at least six hours in a 250 deg. oven. (The longer beans bake the better they taste.) Check after three hours to make sure there's enough liquid. One hour before serving remove the lid and add the sherry. Now take the thinly sliced bacon and cover the en- tire top of the beans. Put the lid on and return the pot to the oven. Fif- teen minutes before serving, remove the lid, turn on the broiler and crisp the bacon into a covering crust. These beans are best served as a main dish with nothing else except freshly baked sourdough bread well - buttered. 2 lbs. navy beans 1 lb. lean unsliced bacon V2 lb. thinly sliced bacon 2 bay leaves 6 stalks celery 1 bunch parsley 2 cloves garlic 1 tbsp. oregano 1 tbsp. chili powder 6 cloves 3 tsp. salt 6 large tomatoes 1 tin tomato paste 6 large onions( '2 cups molasses 1 cup sherry BAKED BEANS Two cups dried beans, '/a teaspoon soda, 1/4 pound piece of salt pork or bacon, 2 teaspoons salt, 'h teaspoon dry mustard, '/2 cup chili sauce, 1/2 cup molasses, boiling water. Wash beans and soak in water overnight. In the morning drain them, cover with fresh water, add soda and simmer until tender. Par- boil salt pork or bacon tor live minutes in water to cover, drain and score the rind making deep cuts. Drain beans and rinse them with cold water. Put In a 2 -qt bean pot, and bury thelporkiwith scored top show- ing. Mix together salt, mustard, chili sauce, molasses with 1 pint of boiling water, then add more water until beans are covered. Cover and bake in a slow oven (300 degrees) 6 to 8 hours, uncovering them during the last hour. Add water as needed dur- ing baking. BAKED BEANS For a five -pound crock, use three cups of beans (the small pea beans). Soak overnight in cold water to which half a teaspoon of baking soda has been added. The baking soda makes the beans white and tender. Next morning wash well in cold water. Put on to boil in cold water. When tender, drain. Dice small three quarters of a pound of fat salt pork. Put into the bean pot layer about with the beans. Of course, there will be a much greater quantity of beans than pork. To a cup of hot water add half a cup of molasses, half cup tomato catsup, 1 teaspoon of salt, 1 teaspoon of mustard, a dash or two of pepper. Pour over the beans. If more liquid is required to fill the crock, add clear hot water. QUICK BAKED BEANS 2 slices bacon 3 tbsp. diced onion 1 tbsp. molasses 11/2 tbsp. catsup 1/4 tsp. salt 1/4 tsp. dry mustard 1/2 tsp. Worcestershire Sauce 2-3 d cooked dried beans 1. Fry bacon, remove from pan and cook onion in flacon fad 2. Add remaining ingr�e ients. 3. Pour into greased casserole, 11 qt. size. Crumble bacon and sprinkle over top. 4. Bake 20 minutes in moderate oven, 350 deg. or heat in saucepan on top of stove. Crumble. bacon and sprinkle over top before serving. BAKED BEAN SOUP 21/4 cups canned baked beans 2 tbsp. chili sauce 1/3 tsp. powdered mustard 2 slices onion or garlic bud sliced 4 cups water . Combine all the ingredients, bring to a boil and simmer for 20 minutes. Rub the mixture through a sieve, add 1 additional tablespoon chili sauce and heat. Sprinkle with chopped parsley if desired. Serves 6. BEAN SALAD About two pounds of "white" beans, soak - then cook till tender. Drain and cool. Add one minced onion one minced green pepper Mix the following in bowl: 'h cup white vinegar 3/4 cup white sugar 1 tsp. salt 1/2 cup salad oil 1 tbsp. of dry mustard After well mixed pour into beans and stir frequently. Refrigerate in closed container for 24 hours before ser- ving. Always serve a bean salad with a pierced spoon. BAKED BEANS 2 cans of pork and beans 1/2 c. brown sugar 1 tsp. vinegar 1/2 tsp.mustard 1 lb. of ground beef (fry) 10 slices bacon cut up (fry) 11/2 cups catsup Mix all together and bake for 11/2 hours stirring occasionally. BAKED BEANS 2 c. dried navy beans 1 onion 1/11 Ib. salt pork 1/2 tsp. salt 1/2 tsp. dry mustard 2 tbsp. molasses Soak beans in cold water over- night. Simmer beans in soaking water un- til skins begin to burst. Turn beans into bean pot with onion at bottom'pot. Pour boiling water over salt pork.Scrape the rind. until white, score in " strips, and bury meat in beans, leaving only rind exposed. Mix salt, mustard and molasses in measuring cup, fill with hot water, stir until well mixed, and pour over pork and beans. Add water to cover beans, then put lid on pot. Bake in slow oven, 250-350 deg. F., 6-8 hours. If n sary, keep adding water to cover beans. Remove lid during the last hour and lift meat to top of beans to crisp. HOT FIVE -BEAN SALAD In large skillet, cook 8 slices bacon till crisp; drain, reserving 1/4 cup drippings. Return reserved drip- pings to skillet. Combine 2/3 cup sugar, 2 tablespoons cornstarch, 11/2 teaspoons salt, and dash pepper; blend into drippings in skillet. Stir in 3/4 cup vinegar and '/ cup water; cook and stir till boiling. Drain one 15 -ounce can dark red kidney beans, one 1 -pound can cut green beans, one 1 -pound lima beans, one 1 -pound can cut wax beans, and one 15 -ounce can garbanzo beans. Stir drained beans into mixture in skillet. Cover and simmer 15 to 20 minutes, stirring occasionally. Turn bean mixture into a serving dish. Crumble the crisp -cooked bacon. Sprinkle over top of beans. Makes 10 to 12 servings. THREE -BEAN SALAD 1 -1 -pound can cut green beans 1 -1 -pound can cut wax beans 1 -15 -ounce can dark red kidney beans 1/ cup chopped green pepper 1 cup sugar 2/3 cup vinegar 1/3 cup salad oil 1 teaspoon salt 1/4 teaspoon pepper. Drain green beans, wax beans, and kidney beans. Combine; add green pepper. Combine sugar, vinegar, and salad oil; pour over vegetables. Add salt and pepper; toss. Chill over- night. Before serving, toss to coat beans; drain. Makes 6 to 8 servings. WIENER -BAKE BEANS 1 10 -ounce package frozen limas, cooked and drained 1 1 -pound can pork and beans in tomato sauce 1 1 -pound can kidney beans, drained 1/2 cup chili sauce 1/4 cup molasses '/z to 1 teaspoon dry mustard '/z teaspoon Worcestershire sauce 1/2 envelope (1/4 cup) dry onion soup mix 1 pound (8 to 10) frankfurters, cut in 1 -inch pieces Oven 350 deg. F. Combine first 3 ingredients. Stir in remaining ingredients, Turn into 2 - quart casserole or bean pot. Bake, covered, at 350 deg. for 1 hour. Un- cover; stir, bake 30 minutes longer. PORK AND BEAN BAKE 2 1 -pound cans pork and beans in tomato sauce 5 or 6 lean pork rib chops Prepared mustard 1/ cup brown sugar es 'h cup catsup : 5 or 6 onion slices 5 or 6 thin lemon slices Turn beans into 13 x 9 x 2 inch baking dish. Arrange chops over beans. Dash chops with salt and pepper, then spread tops lightly with mustard; sprinkle brown sugar atop and spread with catsup. Bake at 316 deg. for 1114 hours. Place onion and lemon slice atop each chop. Bake 15 minutes. Trim with parsley. BAKED BEANS 2 qt. casserole 300 deg. F. Ingrodlonts 11h cups white beans 1/4 cup chopped onion 1 Ib. smoked sausage or other cured meat sliced 1/3 cup brown sugar 2 tbsp. molasses 1 tsp. dry mustard 1 tsp. salt 1/4 cup ketchup 1-11h cups tomato juice Cover beans with water and cook un- til beans break. Drain and place in casserole. Add chopped onion and sliced smoked sausage. Mix remaining in lents using suf- ficient tomato juice to cover beans. Cover and bake until ingredients are well done. Add hot water if necessary to prevent drying. CHILI CON CARNE No. 1 1 lb. round steak, 1/2" cubes 1 tbsp. fat. 1 large onion, diced 1-28 oz. tin tomatoes (3114 c.) 2 c. cooked soybeans or 1 c. dried beans 1 tsp. salt 1 tbsp. chili powder paprika 1. Brown meat in fat. 2. Add onion, tomatoes and beans. Cook 11 hours. Add boiling water if liquid boils away. 3. Season 4. The gravy may be thickened if desired with 3 tbsp. flour mixed with 1/2 c. cold water. 5. Serve with rice, noodles, macaroni or mashed potatoes or on hot toast. IN A PRESSURE COOKER 1. Soak washed soybeans overnight in cold water. 2. Drain. Cook for 15 minutes in pressure cooker in 2 c. water. 3. Remove beans from cooker. Brown meat in fat in pressure cooker. 4. Add onion, tomatoes and drained beans and cook 15 minutes. 5. Season 6. The gravy may be thickened If desired with 3 tbsp flour mixed with 114 c. cold water. CHILI CON CARNE No. 2 1/4 c. diced onion 2 tbsp. fat 1 Ib. ground beef 1 tbsp. Worcestershire Sauce 1 tbsp. chili powder or 1/2 tsp. chili and 1/4 tsp.cayenne hot water 1-20 oz. tin kidney beans or 21/4 c. home cooked beans 2 tsp. salt 4 c. canned tomatoes 1. Brown onion in fat. 2. Add meat, Worcestershire Sauce, chili powder. 3. Add enough hot water to almost cover. Simmer until tender 4. Add remaining ingredients. 5. Cook gently until the mixture is thickened. 6. Serve with boiled or steamed rice. CLEANLINESS IS — One of the most important aspects of food preparation is a clean environment. Cleaning up a device used to mix the beans is Howard Finkbeiner. Staff photo STACKED UP -- This is the scene inside the Zurich Bean Festival's new cooler. Trays ready for the beans are stacked to the cooler's roof. Staff photo