Clementine Paddleford’s classic cookbook, How America Eats (1960), begins with recipes from New England. Here, she introduces us to Mrs. Mildred M. Rutherford, “mistress” of Hyacinth House in South Woodstock, Vermont (pg. 13): If thou of fortune be bereft And in they store there be but left Two loaves–sell one, and with the dole Buy
No photos so you’ll have to trust me, this was not only a delicious soup, but an attractive one as well. Excellent for this time of year. This is one of those all day but not time consuming recipes. During the morning, I cooked the dry (unsoaked) cannellinis in the pressure cooker for about 40
Mr. Big Food used cannellini beans and a combination of goose stock (frozen from the Christmas goose) and chicken stock. Man. They were good. Served with Ham Hocks and Greens. GERMAN LAGER BAKED BEANS Serves 6 1 ¼ C pinto beans, soaked overnight and drained1 medium onion, chopped fine1 ham hock5 ½ C chicken stock
I mentioned this has been an odd summer. No tomatoes due to f*&^ing deer. Very little yellow squash. Plumb forgot to plant okra. More eggplant than you can shake a stick at. Ditto zucchini. And then there are the bush beans. I have been growing bush beans for many more years than I care to
“Joseph Gubser’s father began growing garlic in Gilroy in the 1920s and to put it in Joe’s words, “I grew up with the industry.” This grocer/shipper and his wife, Doris, have contributed this unusual and tasty treatment for beans. It can be served as a cold vegetable dish or as an hors d’oeuvre. (Courtesy of
It’s Recipe Tuesday! Mr. Ed’s Boiled Dinner is quite possibly the easiest dish to make this side of a microwave pot pie (not that there’s anything wrong with a microwave pot pie). Inexpensive, too! It’s also a recipe that you can vary wildly depending on what’s in your herb garden or spice cupboard. Yesterday– Marica
The photos I emailed from my phone to my computer last evening showed up this morning. The internet isn’t what it used to be– nor are electronic devices. Used to be I could just bluetooth a batch of photos from my phone to my laptop. That was back in the crappy olden days. New phones,
Another ‘Marica Cooks Monday recipe’! This is quite possibly the easiest dish on the planet– inexpensive, too! MR. ED’S BOILED DINNER water 1 medium yellow onion, quartered 1-2 Tbsp whole peppercorns a lot of parsley separated into two lots only one of which is chopped small fully cooked ham (or turkey ham) [see picture] potatoes, peeled
Beans from the garden, duh. RO*TEL MEXICAN GREEN BEANS 1 Tbsp. vegetable oil 1 lb fresh green beans, trimmed 1 large onion, chopped 2 cloves garlic, minced 1 10 oz. can Ro*Tel 2 tsp. basil OR oregano Juice of ½ lemon In large skillet, sauté green beans, onion, and garlic in oil until beans are
Pictured here with Gran’s Steamed Knedle and Pork Roast II “In the winter you can use frozen beans instead of fresh ones.” STRING BEANS WITH CREAM GRAVY 1 to 1 ½ lbs fresh beans, cleaned, ends snipped off and strings removed, washed, cut into pieces, cooked in salted water with uzivaci sody (small pieces of
Delicious! Mr. Big Food comments that the beans should be pre-cooked. This is a delicious dish but as made according to the recipe, the beans are a bit tough. Like “Ranch Style Beans”? Then try these. TEXAS STYLE BARBECUED BAKED BEANS AND VARIATIONS Serves 6-8 2 C dried navy or pinto beans (or a combination
They beat me to it! To veganize, omit bacon, use vegetarian baked beans. “Very tasty and easy to prepare”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) BAKED BEANS I Makes 12 servings 24 oz can pork and beans ¼ C (packed firm) light brown sugar 1 C catsup or chili sauce (preferably homemade—see recipes in Basics section) 1
SPICY GREEN BEANS Serves 6 to 8 1 ½ Tbsp chopped onions3 Tbsp fat 1/3 C chili sauce (preferably homemade—see recipes in Basics section) ¼ tsp salt 4 C Cooked Green Beans (see recipe in this section, can use canned) Cook onions in fat until tender, add chili sauce, salt, and beans, and heat thoroughly, stirring occasionally.
#3: A nice enough soup, but not up to Fall & Winter standards Served with a lovely winter salad and vegan cornbread. Daughter C is learning how to take photos. She took this one– which is nicely staged or whatever the photographers’ word for that is– and the one above. Somewhere between the soup pic
A old standby! POTATOES AND GREEN BEANS Serves 6 4 medium potatoes, pared, sliced, cooked in a small amount of boiling salted water until tender, excess water evaporated, still hot 1 lb green beans, broken or cut into 1 inch pieces, cooked uncovered until nearly tender in just enough rapidly boiling water to cover 1
Quick, easy & good! (I wonder where Mr. Big Food got this one from.) From Mrs. Michael E. Wilson, (Pat Perry), Wilson, Arkansas, 1971 BEANS IRENE Serves 4 2 16 oz cans whole green beans, drained, rinsed 3 Tbsp bacon grease or olive oil (for vegetarian/vegan version) 1 tsp seasoned salt 1 tsp seasoned pepper
I know this doesn’t look like much but it’s remarkably good tasting! BEAN PORRIDGE Serves 6 to 8 1 pint black beans, washed, soaked overnight in water to cover, drained, rinsed 2 Tbsp chopped onion 2 stalks celery, chopped 2 tsp salt 2 whole cloves 2 quarts cold water or soup stock (the latter preferably
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