Horn and Hardart Baked Beans
Serves 8 to 10
1 pound dried navy beans, rinsed
1 large yellow onion, chopped (about 1 cup)
4 slices bacon, diced
2 tablespoons sugar
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
2/3 cup molasses
2 tablespoons cider vinegar
1 1/2 cups tomato juice
Salt to taste
1. Place the beans in a large saucepot and cover with cold water. Let
stand overnight at room temperature.
2. Drain, place in an 8-quart saucepot, add fresh water to cover, and
bring to a boil. Reduce the heat to low and simmer, uncovered, until the
beans are almost tender, 45 minutes to 1 hour.
3. Drain, reserving 1 cup of the cooking liquid.
4. Preheat the oven to 250 degrees.
5. Return the beans with the other ingredients and the 1 cup reserved
cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking
pan or a Dutch oven.
6. Bake, uncovered, until very tender, approximately 4 hours. Check the
beans occasionally while baking and add water if necessary to prevent
the mixture from drying out. Season with salt and let cool 5 to 10 minutes
before serving.
Durgin-Park Corn Bread
Servings: 12 to 14
3 cups all-purpose flour
2 cups yellow cornmeal
3 teaspoons salt
3/4 cup sugar
8 teaspoons baking powder
2 large eggs
2 1/2 cups milk
1. Preheat the oven to 375 degrees F.
2. In a large mixing bowl mix the flour, cornmeal, salt, sugar, and baking
powder.
3. Beat the eggs and add to the dry ingredients alternately with the
milk. Mix by hand; do not use a mixer.
4. Pour the mixture into an 11 x 13-inch baking dish and bake for 35
to 40 minutes. Cut into squares and serve hot.
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Remarks>
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