This is a recipe from Gourmet published in 1946----take it from an old New Englander--it's good!!!
Gourmet'S Boston Baked Beans
Yield: 6 Servings
2 c Dried navy beans, picked over and rinsed
3/4 lb Salt pork
1/2 c Molasses
1/2 ts Dry mustard (English style)
1/4 ts Paprika
1 ts Onion, grated
1. In a bowl, combine the beans with 4 cups cold water and let them soak overnight. Drain, reserving any remaining liquid. Transfer them to a small heavy kettle, and add fresh water to cover. Simmer, covered, for 60 minutes. Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid.
2. To the kettle, add a quarter lb. piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans. In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion. Pour the mixture over the beans and stir in.
3. Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered. Remove lid and cook uncovered for 1 more hour.
I use add larger onion chunks and use a clay bean pot that my mom used to use.
try this with them for a killer breakfast!
Old Fashioned Cod Fish Cakes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb. fresh cod fish or 1 lb.
1 Box dried cod fish
4 Medium white potatoes
1 Medium onion
salt and pepper to taste
Boil codfish until tender and flaky. Crumble in medium
bowl; let cool. Boil potatoes and mash. Chop onion finely and
add to cod fish. Add all other ingredients; mix thoroughly.
Form into cakes and fry in hot oil until golden brown. Serve
immediately. Makes 8 cakes.
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