From the Mother Hale, served regularly on Harrison St., best with squishy buns to soak it all up.
1 onion, chopped
2 T. butter
2 T. vinegar
2 T. brown sugar
1/2 t. mustard
1/2 cup water
1 cup catsup
1/2 cup chopped celery
Mix all together and pour over one pound of hot dogs in a shallow dish.
Bake at 350 °F for 30 minutes.
Man, is this tangy and finger lickin’ good. Put the hot dog in a bun and ladle over the sauce to make the bun good and mushy. Eat with a knife and fork.
Called Jerusalem Bean Soup because that’s where I was when I invented it. The winter there is cold and wet and this soup is warm and hearty.
1 onion, sliced
3 celery stalks, chopped
1 can peeled tomatoes, with juices
8 cups beans, including cooking juices*
(use more than one kind of beans if you like)
4 T. tomato paste
1 t. oregano
1 t. basil
1/2 t. rosmary
salt and pepper to taste
water to cover
3 T. chopped parsley
Render bacon. Add onion, celery; cook until soft. Add everything else, except parsley. Bring to a boil, then simmer, partially covered, about 45 minutes.
Probably serves 4; keeps well, heats up well.
* To prepare beans from dried: Soak overnight in plenty of water, then cook until tender (45 minutes) with onion stuck with 2 cloves, bay leaf, 2 cloves peeled garlic.
I once carried this up into the White Mountains of NH on a hike of a few 4,000 foot peaks. Makes for a heavy backpack, but a darned good meal at day’s end.
2# lean stew beef cut in 1″ cubes
3 T. butter
2 large onions
2 cloves garlic, chopped
3 T. flour
2 t. paprika
2 cups boiling beef broth
1 can tomatoes
1 cup red wine
1 jar boiled onions
1/2 cup sour cream (optional)
Melt butter, add onions and garlic, cook until slightly brown.
Add meat, brown.
Add flour, paprika, and stir thoroughly.
Add broth, tomatoes, wine.
Cover and simmer 1 1/2 to two hours and at the end add boiled onions and sour cream.
from Abby Welsh, South Roanoke Apartment Village, VA c. 1966
1 egg yolk
1 T. cream or milk
2 T. butter
salt and pepper
lemon juice to taste
Mix everything but the butter
Beat with a whisk over med heat until thick. Add butter and whisk in and you’ll have perfect Hollandaise by the time the butter melts.
I thought I’d better write this down, since I spent much of Thanksgiving morning trying to figure out how long to cook this 19# bird in order to leave for Clay & Andrea’s by 2:30.
Cooks Illustrated (CI) Nov 99 suggested 5 hours, but that was in the oven, starting at 250 ° for 3 hours… Continue reading
eats for one 