MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Don Marquis's Very Special Baked Bean Recipe
Categories: Main dish, Bean, American
Yield: 4 Servings


If you WILL eat beans, here is the way to prepare them.

First, you must have an earthenware Bean Pot, about six hands high,
and of a dark bay colour. It is better if this Bean Pot is inherited
from a favourite grandmother, with a porous texture (the pot, not the
grandmother) that has absorbed and retained the sentimental
traditions of at least three generations. But if you own no such
heirloom (more precious than the rubies of an imperial crown!) a new
one can be made to do.

Procure your white navy beans, and pick them over on a Friday night,
not hastily or cursorily, but with love and care, one bean at a time,
for this is both an art and a science on which you have embarked--it
is more; it is almost a religious rite. Cast from you all split
beans, all rusty or spotted beans, all too-wrinkly beans; save only
such superior beans, smooth, hard, and shining, as a twelve-months'
old child would love to poke up his nose.

Put these aristocrats to soak in water that has three or four
tablespoonfuls of baking soda in it.

Don't ask me why the soda. I am not arguing with you. I am telling
you.

Some people say that after these beans have soaked all night they are
ready to bake.

These people lie.

They are not ready to bake.

They are merely ready to boil.

Boil them from ten o'clock Saturday morning until noon, in a pot with
a piece of salt pork in it. And time your boiling so that on the
stroke of twelve there is very little of the liquid remaining. For
they must not go into the Sacred Earthenware Bean Pot, the Ancestral
Amphora, too soupy or sloppy.

Put into the bottom of the Bean Pot a layer of Beans four fingers
deep. Poke deeply into this one bay leaf.

Put on top of this a layer consisting of pieces of just the right
kinds of salt pork.

On top of the layer of pork, dribble a thin layer of thick New Orleans
molasses.

Put in another layer of beans.

Into this second layer poke four or five slender curling strips of
pungent shredded onion. Put a dab of mustard on the onion.

Then a sparse layer of pork. Then another dribbled layer of molasses.

Pause and put your Ego in harmony with the Cosmic All.

Build up these successive layers of beans, pork, and molasses,
alternating the subtle bay leaf with the poetic onion, until the pot
is filled within two inches of the top. From time to time, a
conservative sprinkle of black pepper, as you work from the bottom
upward. From time to time hum a verse of "Old Hundred." Don't put in
any salt; the pork salts all.

Let the top layers of pork and molasses be a bit thicker than any of
the others.

Bake, slowly, in a moderate oven, from noon until six o'clock in the
evening. Some say it must be a brick oven. Nonsense! Your Bean Pot
itself is your bricky heat-retaining medium.

Eat from six in the evening until midnight--and without fear of
indigestion. The thorough cooking has taken all that sort of thing
away.

Each separate bean of all these beans retains its form--almost.
Almost. Not quite. Each bean is ready to melt tenderly into
amalgamation with his neighbor bean. At the touch of the serving
spoon the touched beans lose their individual identity, yield up
their pride, merge gently into a kind of Bean Nirvana.

Some eat them with vinegar. Very good. Others with tomato catsup. I
eat them with a squeeze of lemon juice. Ambrosia!

from: John Benz Fentner, Jr. Unionville, CT, USA
http://www.geocities.com/~jbenz/
:>From "The Almost Perfect State" By Don Marquis
:Doubleday, Page & Company 1927

From : Michael Loo

MMMMM

-- Sean

... A few puns make me numb but math puns make me number.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Title: Don Marquis's Very Special Baked Bean Recipe
:>From "The Almost Perfect State" By Don Marquis, 1927

Thanks! I like these literate recipes...

And i liked how painstakingly he described the process of sorting beans.



* Exported from MasterCook *

Chef Kimos' Rack Of Lamb

Recipe By : Chef Kimo, Kaneohe, HI
Serving Size : 1 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Rack of lamb
Salt & pepper
Sauce
1/2 c Mint jelly
1 tb Dry mustard
Garlic
Oil
2 tb Butter
2 tb Vinegar -- i use wine vinegar

Hi again. This recipe was given to me by a chef friend at the
Haiku Gardens Restaurant in Kaneohe on the Island of Oahu, HI.
Have made it often. This restaurant is right out of "Rain" by
W. Somerset Maugham (AKA The Trembling of a Leaf). It overlooks an
awesome valley surrounded by the Koolau mountains. The royalty,
Alii, used the valley as their exclusive summer hide away from the
heat of the other side, leeward side, of the Island. I lived very
near to it and in the Valley for a number of years.

Lamb:

Place slivers of garlic along the bones and the base of the rack.
Salt & pepper all over. Heat small amount of oil in a skillet to
very hot and quickly brown meaty top side of rack only. Don't allow
it to cook or burn. Place rack in a baking dish. While oven is
preheating to 350 to 375?F, make sauce.

Sauce:

Heat to just below boiling point while stirring constantly. Use to
baste rack and as a sauce to serve with it. I usually doubled the
recipe to have enough. Place baking dish on center rack of
preheated oven. Pour half of the sauce over rack of lamb. Cook for
about 20+ minutes but usually not more than 25 minutes per pound.
Serve and accept the ovations from family and friends. BTW, this
sauce makes a very good barbecue sauce. That's it, after posting
these two recipes for rack of lamb I am out of here to get one for
myself. :) Really. I will post one last one later for you Elaine
and other lamb lovers. It is nice to be able to get good lamb all
year round now.

Posted by: Guy Attwood (NFWF89A)


- - - - - - - - - - - - - - - - - -

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Sean Dennis <=-

And i liked how painstakingly he described the process of sorting
beans.

That's when the average person was smart enough to follow directions like
that! :D

I am at Taco Bell right now on my old but reliable Thinkpad W520 (a.k.a. Bertha). Had an appointment at the VA at 0930 and have an appointment nearby to fix my mobility scooter at 1400 so chilling out so I don't have to drive home across town. Just enjoying doing old-school stuff.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bean and Garlic Dip
Categories: Dips, Appetizers, Mexican
Yield: 4 Servings

2 c Pinto Beans; *
1/4 c Mayonnaise Or Salad Dressing
1 ea Clove Garlic; Finely Chopped
1 1/2 ts Red Chiles; Ground
1/4 ts Salt
1 x Pepper; Dash of

* Pinto beans can be home cooked or canned.
~---------------------------------------------------------------------
~-- Mix all ingredients. Cover and refrigerate 1 hour. Serve with
tortilla chips. Makes 2 cups of dip.

MMMMM

-- Sean

... We are born naked, wet, and hungry. Then things get worse.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

I am at Taco Bell right now on my old but reliable Thinkpad W520 (a.k.a. Bertha). ... Just enjoying doing old-school stuff.

Ah, Bertha, good times...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bertha's Bridge Mix
Categories: Snacks, Grains, Nuts
Yield: 12 Servings

1 lb Butter
1 tb Worcestershire
1 tb Garlic salt
4 c Corn Chex
4 c Rice & Wheat Chex
4 c Kix cereal
4 c Traditional Cheerios
6 oz Bag bugles
7 Bag pretzel sticks
1 lb Mixed nuts

Set oven @ 250?F/121?C.

In a sauce pan, melt all butter with the Worcestershire and garlic
salt, until well combined.

In a turkey roasting pan, add 2 cups of each of the cereals, half
of the Bugles, half of the pretzels, and 1 cup of nuts. Pour half
the butter over the mixture and stir until well coated. Add the
remaining cereals, Bugles, pretzels, and nuts. Pour the remaining
butter and stir until well coated.

Bake for 2-1/2 hours.

Recipe FROM: https://www.yokesfreshmarkets.com

Uncle Dirty Dave's Archives

MMMMM

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

Hi Sean,

Title: Don Marquis's Very Special Baked Bean Recipe
:>From "The Almost Perfect State" By Don Marquis, 1927

Thanks! I like these literate recipes...

And i liked how painstakingly he described the process of sorting
beans.

I agree, it was quite the interesting read. Too bad more recipies aren't written that way but I can understand that brevity is better for clarity
in a lot of cooking/following recipies.

* Exported from MasterCook *

Chef Kimos' Rack Of Lamb

Recipe By : Chef Kimo, Kaneohe, HI
Serving Size : 1 Preparation Time :0:00
Categories : Meats

Hi again. This recipe was given to me by a chef friend at the
Haiku Gardens Restaurant in Kaneohe on the Island of Oahu, HI.
Have made it often. This restaurant is right out of "Rain" by
W. Somerset Maugham (AKA The Trembling of a Leaf). It overlooks an
awesome valley surrounded by the Koolau mountains. The royalty,
Alii, used the valley as their exclusive summer hide away from the
heat of the other side, leeward side, of the Island. I lived very
near to it and in the Valley for a number of years.

I am very familiar with Kaneohe Bay; it's the big Marine Corps
installation on the Windward side of Oahu. It used to be an Army
installation but the Army gave it to the Marines, giving away probably
the post with the prettiest view (of Kaneohe Bay) on the island. Coming
from the Leeward side on H-3, you go thru a tunnel and then when you
come out, you see K-Bay out to the left. Last year when we were in HI,
we drove around most of Oahu, had to head back toward Honolulu on H-3 so
saw the view of the bay going away from it.

We had talked about going back to one of our favorite places to eat
(when we were stationed in HI) before going over, Sam Choy's Breakfast,
Lunch and Crab, but I looked it up on line before we left NC. Found out
that they had closed but Haliawa Joe's, another favorite was still
going. We didn't go there but if we ever get back to HI, we will be sure
to go--it's on the North Shore.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,

Chef Kimos' Rack Of Lamb

Recipe By : Chef Kimo, Kaneohe, HI

I am very familiar with Kaneohe Bay; it's the big Marine Corps
installation on the Windward side of Oahu. It used to be an Army installation but the Army gave it to the Marines, giving away probably
the post with the prettiest view (of Kaneohe Bay) on the island. Coming from the Leeward side on H-3, you go thru a tunnel and then when you
come out, you see K-Bay out to the left. Last year when we were in HI,
we drove around most of Oahu, had to head back toward Honolulu on H-3 so saw the view of the bay going away from it.

That sounds beautiful! I spent some time looking at images online.
Probably the closest i'll get is Noho's in Medford, OR. But i have seen
lush waterfalls on the wilderness sections of the Rogue River that look
as though they are part of a tropical paradise, at least in the summer.

https://www.nohos.com/medford/

* Exported from MasterCook II *

Meredith Groff's Rum Cake

Recipe By : Meredith Groff
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Food Gifts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Box Duncan Hines cake mix --
- butter recipe
1 Box instant vanilla pudding mix
1/2 c White rum
1/2 c Vegetable oil
1/2 c Water
4 Eggs
Glaze:
1/2 c Butter
1/4 c Dark rum
1/2 c Water
1 c Sugar

Beat eggs, mix all cake ingredients together and beat at medium speed
for 4 minutes. Pour into well greased bundt pan and bake at 350?F
for about 50 minutes. Cool in pan for 5 minutes.

Glaze:

Mix glaze in small saucepan and boil for 3 minutes. Pour over warm
cake while still in pan. Cool for 30 to 60 minutes. before removing.
Cake is best on the 2nd day. I found that you should follow the
directions to the tee! Makes a wonderful gift wrapped in a nice
basket! Don't forget Valentine's Day!

Enjoy!

Doni Lei in Kaneohe


- - - - - - - - - - - - - - - - - -

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)