BAKED BEAN SUPPER |
BAKED BEANS
INGREDIENTS:
METHOD:
Soak beans overnight. In morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer. Dice rind of salt port in inch squares, cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven for six hours. This will make ten full portions.
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BROWN BREAD IN A CAN
INGREDIENTS:
Sift together: stir in:
Add 2 cups buttermilk
METHOD:
Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans (labels removed). Bread is done when it has risen almost to fill the can and the center has puffed slightly. (If center remains indented, steam 15 minutes or so more). Cool 10 minutes. Remove bread, best done by removing bottom of can and pushing bread out of can. Wrap; store overnight.
NOTE: Supper should be served with Red Dogs. Boiled or grilled with yellow mustard. If not available, you can use Hebrew National or some other quality beef weiner.
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