Wonderful Life * Recipes

Boston Baked Beans and Brown Bread

The traditional New England Saturday-night supper. I have been making this recipe since 1970's, It is definitely tried and true. The brown bread recipe is similar to the one in the can at the grocery store, but many times better. If interested in making, first you must save four 16-ounce fruit or vegetable cans. The brown bread will freeze well and is also great toasted.

Boston Baked Beans

Ingredients:

16 ounces (2 cups) dry navy beans

2 quarts cold water

1/2 teaspoon salt

1/2 cup molasses

1/3 cup brown sugar

1 teaspoon dry mustard

4 ounces salt pork

1 medium onion, chopped

Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour. (Or add beans to cold water; soak overnight.) Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. Grind or thinly slice remainder. In 2-quart bean pot or casserole (I prefer the bean pot), combine beans, onion and ground salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.

Comments: I find this is a recipe to make while at home, as additional water will most likely need to be added - save your water from the boiling stage... And enjoy the smell of the baking beans, also any questions on either recipe, today, we have the luxury of e-mailing the cook - me. So any questions, please do not hesitate to ask.

Boston Brown Bread

This is best made the night before, this way the flavor will be enhanced and you can clean up some of the mess the night before. I wrap the bread in foil, freeze a couple and just reheat in the oven. This is also a nice bread to bring camping or hiking. Keep in the can and just heat near the campfire (away from direct flames).

Sift together 1 cup sifted rye flour, 1 teaspoon baking powder, 1 teaspoon soda, and 1 teaspoon salt; stir in 1 cup cornmeal, 1 cup whole wheat flour, 1 teaspoon cinnamon, and 1/2 teaspoon allspice. Add 2 cups buttermilk, 1 cup raisins, and 3/4 cup dark molasses; beat well. Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans (labels removed). Cover tightly with foil. Place on rack in deep kettle; add boiling water to depth of 1 inch (cans should not be resting in water). Cover; steam 3 hours, adding more boiling water if needed. 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. Makes 4.

Bread Pudding

This was a favorite of my nana's. She made it frequently and therefore it became a favorite of my dad's. I learned to make it for him and it is a tradition for my family on Thanksgiving when we get together. I was never fortunate enough to obtain the original recipe she made, however, I have found the next recipe to be my favorite (very easy). She also would put a warm lemon sauce over the pudding and I have included the one I use.

1 1/3 cups (15 oz can - sweetened condensed milk)

3 cups hot water

2 cups 1/2 inch cubes or pieces of 2 day old bread (I buy the stuffing bread - uncut - and make large cubes - 1")

3 eggs, slightly beaten

1 tablespoon melted butter

1/2 teaspoon salt, 1/2 teaspoon cinnamon, 3/4 teaspoon ginger

1/2 cup raisins

1 teaspoon vanilla extract

Into large sized mixing bowl, combine sweetened condensed milk and hot water. Add bread and let stand until mixture is lukewarm. Stir in remaining ingredients. Turn into greased 1 1/2 quart casserole or baking dish. Put dish into a shallow pan; fill pan with hot water to a depth of 1 inch. Bake in 350 F. oven until a sharp knife inserted in the center comes out clean, about 1 hour. Serve with lemon sauce or whipped cream.

Lemon Sauce

1/2 cup sugar, 1/16 teaspoon salt, 1/16 teaspoon ground cloves, 1 tablespoon cornstarch

1/4 cup cold water, 3/4 cup boiling water

3 tablespoons fresh lemon juice, 1 teaspoon grated lemon rind, 2 tablespoons butter or margarine

1/2 teaspoon vanilla extract

Combine first 4 ingredients in a 3-cup saucepan. Blend in cold water and then add boiling water. Stir and cook over moderate heat until sauce is clear and has begun to thicken, about 5 minutes. Add remaining ingredients. Serve over puddings, gingerbread, or plain cake. Makes 1 1/4 cups.

Chili

Chili can be made a thousand and one ways, hot or mild. This is my favorite recipe. And the leftovers are great any day of the week.

1 1/2 lbs ground beef or hamburger

2 tablespoons oil

1 large onion chopped, 1 medium green pepper chopped, 3 stalks celery chopped

1 large clove garlic chopped, 3 carrots chopped into tiny pieces

1 teaspoon salt, 1 teaspoon oregano, 1/2 teaspoon pepper, 1/2 teaspoon coriander, 2 tablespoons cumin, 1/8 teaspoon ground cloves, 1/8 teaspoon ground allspice, 2 tablespoons chili powder, 1/8 teaspoon cayenne pepper

2 large cans (#2 1/2) tomatoes

1 small can tomato paste and 1 large can tomato puree

3 cups canned red kidney beans (cooked)

For extra heat: 5 hot sausage links sliced, 1 jalapeno pepper or 2 tablespoons chopped canned hot green chili's

In a skillet or any deeper pot add oil. Add the chopped fresh vegetables. Stir and sauté until tender. Add the ground beef or hamburger and cook until all red is gone. Add all of the spices, tomatoes, paste, and puree. Add the extra heat if desired. Stir and cook for about 2 hours with heat turned down to simmer.

About five minutes before serving time, add the red kidney beans and stir only once or twice. Too much stirring will crush the kidney beans.

You can serve above with side dishes of grated cheddar cheese, sliced black olives, sliced green scallions, corn chips or bread sticks.