New england baked beans

from Jennifer L.’s book, North Branch , MN

Ingredients

1 lb (2 1/3 c.) dry navy beans or dry great northern beans
1/4 lb salt pork, cut up
1 large onion, chopped (1 cup)
1/2 c. molasses
1/3 c. packed brown sugar
1 tsp dry mustard
1/2 tsp salt
1/8 tsp pepper

Preparation instructions

Rinse beans. In a heavy 3-qt saucepan combine beans and 8 c. cold water. Soak overnight…(or bring to boiling; simmer 2 minutes, remove from heat; Cover; soak 1 hr). Add 1/2 tsp salt. Bring to boiling. Cover; reduce heat and simmer in water used for soaking in until beans are tender.
Drain beans, reserving liquid. In a 2 1/2 qt bean pot or casserole combine the beans, salt, pork, and onion. Stir in 1 c. of the reserved bean liquid, molasses, brown sugar, dry mustard, 1/2 tsp salt, and pepper. Cover and bake at 300° for 2 1/2 hrs or to desired consistency, stirring occasionally. Add additional reserved bean liquid if necessary.

Submitted by: Jennifer L

Quiche lorraine

from Jennifer L.’s book, North Branch , MN

Ingredients

12 pieces bacon-fry crisp and crumble
1 c. cheddar or swiss cheese – shredded
1/3 c. onion – grated chopped or minced.

4 eggs
2 c. whipping cream
3/4 tsp salt
1/4 tsp sugar
Dash of tabasco sauce
9 in pastry lined pan

Preparation instructions

1. Put bacon pieces, cheese, and onion in bottom of pastry lined pan.
2. Mix eggs, whipping cream, salt, sugar and tabasco sauce. Pour over top of bacon.
3. Bake at 425° for 15 min
4. Lower temp to 300° and bake for 30 min.
5. Let stand for 10 min before cutting.

Submitted by: Jennifer L

Scalloped potatoes

from Stacy A.’s book, El dorado hills, ca

Ingredients

4 potatoes
Cheddar Cheese
1 small onion, finely chopped
1 pinch salgt and pepper
1 can chicken broth

Preparation instructions

Thinly slice 4 potatoes, layer with cheese, onion, salt and pepper. Keep layering and top with cheese, pour canned chicken broth over until it almost comes to top and bake at 400 degrees for about 1 hour.

Submitted by: Stacy A

Corn souffle

by Mandy D.’s book, Colton, SD

Ingredients

1 stick oleo, melted
1 can whole kernel corn with juice
1 can cream corn
3 eggs, beaten
1 pkg. Jiffy Corn muffin mix
1 c. sour cream

Preparation instructions

Mix all ingredients together and put in a 2 1/2 quart buttered baking dish. Put 1 cup grated Cheddar Cheese on top. Bake at 350 degrees for about 45 minutes or until a knife comes out clean.

Submitted by: Kim D

Potato salad

by Mandy D.’s book, Colton, SD

Ingredients

8 medium potatoes, peeled
4 eggs
1 onion, chopped
1/2 cup chopped celery

Dressing:
2/3 cup Mayonaise
1/4 cup mustard
2 tbsp pickle juice
salt and pepper to taste

Preparation instructions

Boil potatoes until tender and then cut up and cool. Boil the eggs until firm (about 15 minutes) and then rough chop and cool. Once both are cooled put together in a large bowl and add onion and celery. Mix dressing ingredients together. You can adjust levels of ingredients by taste or texture. If you like a thicker dressing, increase amounts of mayo, mustard and pickle juice. Add the dressing to the potato mixture and mix well. Chill before serving.

Submitted by: Mandy D

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