Miscellaneous


Boston Beans


2 cups dried beans

1/2 lb. salt pork, dried

3 Tbsp. brown sugar

1 tsp. salt

1/4 cup molasses

1/2 tsp. mustard

1 medium onion, dried

3 Tbsp. catsup

Water


Soak beans overnight. If necessary they may be cooked after a few hours of soaking in hot water. Drain beans. Heat cooker & sear dried salt pork. Add beans, sugar, molasses, salt, mustard, onion, catsup & water, just enough to cover beans. Cook 40 minutes with stem at cook position, let stem return to down position.


Eggs Goldenrod


1 can cream of mushroom soup

1 small can prepared mushrooms (water from mushrooms can be used in place of milk)

1/4 cup milk

4 hard cooked eggs

4 slices hot buttered toast, cut in halves


Blend soup & mushrooms with milk. Slice in cooked eggs, saving a little yolk to force through a sieve for garnish. Heat & pour over hot buttered toast halves. More toast may be used if desired. Serve on large platter & garnish with sieved egg yolk. Serves four.


Fluffy Egg Nests


6 eggs

6 slices hot buttered toast

Salt & pepper


Separate eggs, leaving each yolk in shell until ready to use. Season whites with salt & pepper & beat until stiff. Heap onto toast & make hollow in the center of each mound. Slip egg yolks into hollow & bake in oven 350 deg. until white is browned & yolks are firm. Garnish with paprika & parsley.
Variations: 1 cup grated American cheese sprinkled over eggs before baking. Use rusk instead of toast. Brown 6 slices of baked ham & place on top before heaping on egg whites. Serve with broiled bacon. Serves six.


Oatmeal Pancakes


2 cups Minute oatmeal, dry

2 cups flour

2 1/2 Tbsp. sugar

1 tsp. salt

1 pkg. dry yeast

3 cups lukewarm water


Allow an hour or more for dough to rise (until double in amount) in a warm place. Mix dry oatmeal, sugar, salt & 2 1/2 cups water until meal is throughly wet. add flour in small amounts until all is well mixed. The remaining 1/2 cup lukewarm water is now used to dissolve the yeast. Add dissolved yeast to mixture & mix well. Dough should be heavy & thick. If thin, add a little more flour, if thick add a bit more water; it should be like regular griddle cake batter. Put in large bowl, cover with towel to keep warm. When batter is double in bulk, get griddle or pan hot & grease surface. Use a 1/4 cup measure for a nice size pancake, a gravy ladle serves an ideal amount for each cake. Serve hot with:

1. Butter & sugar

2. Butter & maple syrup

3. Jam or jelly

4. Cheese sauce

Cheese sauce: Make 2 cups medium cream sauce, add 1/2 tsp. Worcestershire sauce; stir in a block of Velveeta cheese (about 1 inch thick from big block) which has been cut into small pieces to help melt faster. Make sauce before you start to fry the pancakes & keep it warm until needed.