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Thread: The Recipes of our Ancestors

  1. #41
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    Default Baked Peas

    When I was a kid baked bean suppers were common around here and always included baked peas. Unfortunately I never found anyone that used a recipe so I will add this as a starting point if anyone is interested in trying them.

    1# of whole dry yellow peas (cleaned and rinsed)
    Medium diced onion
    about a level tsp. salt
    1 Heaping Tbs. brown sugar
    1/4 to 1/2 salt pork sliced about 1/4" thick

    add to bean pot in order listed, add water to cover an inch or so and bake then till soft like baked beans keeping just covered with hot water

    remove cover from bean pot turn up oven and brown.

    Good served with cornbread or biscuits and coleslaw
    Last edited by RockyHa; 01-19-2013 at 12:16 PM.

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  3. #42
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    Quote Originally Posted by Moe M. View Post
    I just sat down to read some of the threads and spotted this one, it's ironic that I should read it now as i've just put a pot of baked beans from my Mothers family recipe passed down to her from her mother who got it from my Great Grandmother.
    I bake mine in a porcilian lined cast iron dutch oven, i have a couple of antique bean pots also passed down from my parents, but for some reason they are just a hair too small for a full pound of dried beans after they have been soaked and simmered for a half hour, the small dutch oven is just the right size and works very well.

    The recipe calls for 1-pound of dried Great Northern or Navy Beans.
    1- half pound of lean salt pork. (1/3 pound of bacon sub.)
    3- Tps of brown sugar.
    3- Tps. of molasses.
    3- Tsp. of maple syrup.
    2- Tbs. of catsup
    1/2- tps. of dried mustard powder.
    1-tsp. each of salt and black pepper.
    1- med. yellow onion chopped course.
    2- cloves of garlic minced.

    *** Soak the beans overnight, drain and add fresh water, simmer for about 20 minutes, a white scum will form on the top of the water, after simmering, drain and rinse the beans.
    Mix all the ingredients except the beans, onions, pork, and garlic, next layer the beans, onion and garlic, and diced pork or bacon in your pot until all used up, then pour the wet mixture over the beans and mix well.
    Now pour in just enough boiling water to cover the beans, cover the pot with a tight fitting lid, and bake in a slow (250 degree) oven for about eight hours, after the first two hours check the water level in the pot, if water is needed mix 1 Tsp. of salt with one cup of boiling water and bring the level back up, check the beans very few hours after that and add water from the cup as needed.
    The beans will turn a rich dark brown during baking, and the liquid will get thick, when the beans are tender and for the last hour of baking cook them uncovered, stir the beans twice during the cooking process.

    Enjoy.

    Measurements ----- Tsp. = Tablespoon.
    tsp. = teaspoon.
    I believe this is the same recipe my Mom used. It came from a friend of the family. Growing up in NH this was a normal dish at Church Socials and Pot Lucks

    Bob

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  5. #43
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    This is a recipe from my grandmother for ANZAC biscuits. ANZAC is the Australia/New Zealand Army Corps. In WWII this recipe was published all over Australia and women would bake these cookies and bring them to collection sites where they would be shipped off to the troops. The cookies are crispy, pack well, and last a very long time (weeks to months) without spoiling or going stale.

    This recipe says it will make about five dozen cookies. I got about 18 large cookies when I made it. YMMV.

    1/2 cup butter
    1 tablespoon Golden Syrup
    1/2 teaspoon bicarbonate of soda (baking soda)
    2 tablespoons boiling water
    1 cup uncooked rolled oats
    1 cup dessicated coconut
    1 cup plain flour
    1 cup brown sugar
    2 teaspoons ginger

    Melt the butter and golden syrup in a large pan over a low heat. Add baking soda mixed with boiling water.

    Combine dry ingredients in a large mixing bowl, then pour the melted mixture in to the center of the bowl and mix to a moist but firm consistency.

    Drop slightly rounded teaspoonfuls of the mixture on to a cold greased cookie sheet. Cook for about 15 minutes in a moderate oven. Cool on a wire rack.

    You can find Lyle's Golden Syrup in most grocery stores in the baking section. If you can't find it, you could substitute pancake syrup, but it's not really the same. Dessicated coconut is dried coconut. I couldn't find it so I used normal shredded coconut and it turned out OK.
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    Default Cowboy Soup

    This is my wife's family recipe. Cook in crock pot (but I like to use my dutch oven) feeds several.

    30oz can Veg All
    10oz can Rotel Tomatoes
    1 package of skillet made Spanish Rice
    1 lbs Hamburger

    Place vegall and tomatoes (include liquids to form broth) in pot and start warming.
    Prepare Spanish Rice and cook hamburger and then add to veggies.
    Cook on low to medium until tomatoes are cooked.

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  9. #45
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    Default Ranch Beans

    This is a new old family recipe

    I bought a old cast iron bean pot a year ago and it was rough but after I cleaned it up cast into the bottom was a recipe for beans and it is as follows:
    Blazing Saddle Beans
    2 lbs bean I use pintos
    1/2 cup Corn suryp
    1/2 cup sugar
    1 Lb pork (i use cut up bacon)
    1 small onion
    a bit of water but not much

    I also add 1/2 cup brown sugar
    garlic to taste

    bring to a boil then simmer till it all thickens up and you have to eat it because it smells too good.

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    Default My Momma's Banana Bread

    1 Box Yellow Cake Mix
    1 Box Instant Banana Cream Pudding
    2-3 Ripe Banans
    Water eggs etc needed as described on cake box

    Preheat Oven 350 (unless cake box directs otherwise)
    Mix cake as directed
    Add puddingmix mix well
    Add Bananas

    Put in loaf pans
    Bake 45 minutes to an hour

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    Quote Originally Posted by freebirdfb View Post
    1 Box Yellow Cake Mix
    1 Box Instant Banana Cream Pudding
    2-3 Ripe Banans
    Water eggs etc needed as described on cake box

    Preheat Oven 350 (unless cake box directs otherwise)
    Mix cake as directed
    Add puddingmix mix well
    Add Bananas

    Put in loaf pans
    Bake 45 minutes to an hour
    I am SO gonna try this... Thanks!

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  15. #48
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    Quote Originally Posted by Shnick View Post
    I am SO gonna try this... Thanks!
    Just remember that this is actually a cake so do not overmix. This is almost a full proof way of having a moist banana bread.

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    Here's a recipe I found in one of grandma's really old cookbooks.

    Grilled Apple and Cranberry Stuffed Pork Loin
    For a 2 1/2 lb. Pork Loin

    Stuffing:
    1 Cup Apple Cider
    1/2 Cup Cider Vinegar
    3/4 Cup Brown Sugar (packed)
    2 medium Shallots, (cut lengthwise then sliced thin crosswise)
    1.5 Cups Granny Smith Apples, diced 1/2"
    1/2 Cup Cranberries (fresh or canned)
    1 Tbsp grated ginger
    1 Tbsp Mustard Seed
    1/2 tspn Allspice
    1/4 tspn ground Cayenne Powder

    Fillet Pork Loin in a spiral manner. Freeze for 45 minutes to assist cutting.
    Flatten thick spots with a meat tenderizer if needed.

    Combine all ingredients in a saucepan and cook on low until the apples are tender.

    Push mixture through a mesh and save both liquids and solids.

    Return liquid to saucepan and cook on low until slightly thickened.
    Pour apple solids onto split pork loin. Add additional spices if desired.
    Spread evenly and roll pork loin tightly.
    Tie up using 100%cotton line.

    Let sit overnight.



    Tomorrow is Part two.

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    I want to try a recipe for a dutch oven that would cook slow in the campfire ashes at home first. Any idea on what temperature to set the oven to mimic a banked fire?

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