| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New England |
Cyberealm, Side dishes |
8 |
Servings |
INGREDIENTS
| 3 |
ts |
Vinegar |
| 1 1/4 |
ts |
Ginger |
| 1 |
c |
Sugar |
| 1 |
tb |
Catsup |
| 1/4 |
ts |
Salt |
| 3 |
ts |
Molasses |
| 2 |
ts |
Dry Mustard |
| 1/3 |
lb |
Salt Pork or 8 slices bacon |
| 6 |
|
Small Onions quartered |
INSTRUCTIONS
Soak dry beens overnite in water (2 cups of dry beans covered completly
with water) Rinse beans next morning, add water to cover, put ingredients
into pan and par boil them,together for 45 to 60 minutes. (beans are ready
for baking when you can remove one with a spoon, blow on it and the skin
shrinks back. Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F. Also
you have to add water to them, just enough to keep them covered. Stir every
now and then. Note: Old Timers would only use Salt Pork not bacon, my
mother said so!
From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”