Baked Beans

Here’s a smaller amount of beans for a family to manage! Interesting that the recipe again calls for pork & beans in a can. It’s probably just the convenience of not having to make the pork & beans, then combine with something else.

Baked Beans

1/2 lb hamburger

1/2 lb bacon

Brown together and drain

1 cup chopped onion

1/2 cup catsup

1/2 cup brown sugar

1 tsp salt

1 tsp mustard

2 tsp vinegar

1 lg can pork & beans

Combine all and Bake at 350º for 1 hr

Beer Bread

I can remember beer bread becoming popular in my youth, probably part of that whole artisanal bread resurgence. In my reading about sour dough bread I learned that brewers and bakers were interrelated due to the yeast byproducts in brewing that could be used in baking. Interesting stuff, plus a reminder that cooking really is a science as well as an art. If you ever thought you would fail chemistry but you manage to bake bread, I’ll give you an A. :-)

Beer Bread

3 cups (self rising) flour

3 Tablespoons sugar

Mix together, add 12 oz can beer. Put in well greased bread pan. Let rise 5 minutes. Bake in 350º oven 50-55 minutes.

Makes 1 loaf

Home Style Baked Beans

This recipe isn’t completely “from scratch” because it uses prepared beans, but still, this could be yummy for a barbecue or other large gathering. Because can your family eat 6 pounds of beans? Mine can’t. And, imagine the flatulence, oh my. Also, if you have a Costco or other wholesale type store available to you, that is where you should look for your institutional sized cans of beans. I believe the sausages called for here might be the kielbasa type, but if you know different please let us know.

Home Style Baked Beans

There are supermarkets in various parts of the country that carry the institutional size canned foods. Check the supermarkets in your area, and if they carry the 6 pound, 14 ounce size of pork and beans, this recipe will be even more economical.

Bake at 325º for 2 hours.

Makes 25 servings of 1/2 cup each.

4 cans (1 pound, 12 ounces each)

OR 2 cans (3 pounds, 8 ounces each)

OR 1 can (6 pounds, 14 ounces) pork and beans

1 package (12 ounces) smoked sausage links, thinly sliced

2 tablespoons vegetable oil

2 large onions, chopped (2 cups)

1/2 teaspoon ground allspice

1 cup firmly packed brown sugar

1/2 cup prepared mustard with horseradish

  1. Spoon pork and beans into a 14 1/2 x 10 1/2 inch roasting pan
  2. Saute sausage slices in vegetable oil 3 minutes in a large skillet; stir in onion and saute until soft. Blend in brown sugar, mustard and allspice.
  3. Stir sausage mixture into pork and beans until well blended.
  4. Bake in slow oven (325º) 2 hours, or until bubbly. (The beans are even better if cooked ahead and kept warm until serving time.)

Mystery Food

I admit to making notes on something I’m making or have made, and not giving it a title. Guilty. This particular chef really created a conundrum with her two-sided, untitled mystery food recipe! If they go together, they might be some kind of custard pie. What do you think?

Mystery Item #1

4 c flour

1/2 c Crisco

3 T sugar

2 egg yolks with 1 1/4 cup water

Put in refrigerator for 1 hour

Roll to rectangle

For pie cover (?)

1/2 cup Crisco

Put in refrigerator for 1 more hour

(2 cups Crisco all together)

Mystery Item #2


1 c milk

4 1/2 T flour



1/2 lb oleo

2 cup powder sugar

cream well

1/2 jar marshmallow


1 t vanilla

Bake 5 min 450

325 10 minutes

San Francisco Sour Dough French Bread (Betty Crocker)

Sour dough bread is one of the most distinct smells and flavors in the bread world. It is also an ancient baking method. Turns out, sour dough bread is about 3000 years old – the ultimate traditional method, right? Some would have us Americans believe it was “invented” in San Francisco during the Gold Rush, but that isn’t the case. As it turns out, since yeast wasn’t really popularized in baking until about 150 years ago, all breads prior to that were made with a sour dough starter of some type. Very interesting stuff! I have included some links at the end of this post for further reading, because there is literally a book that could be written on this subject.

One well known trait of sour dough is the starter can be saved and used for years. There is a lot of Gold Rush lore about sour dough and how it was used, shared and protected. According to legend miners would keep their starter in a pouch worn around their necks, leading to the nickname “Sourdough” for experienced miners. Enterprising bakers could make a fortune in bread, bypassing the gold digging altogether. Some bakers supposedly claimed that the climate of the San Francisco area was the only place sour dough bread could be baked, however we know that to be false. There is even a specific bacteria culture tracked to San Francisco, named L. sanfranciscensis. Sour dough bread being a staple of miners took it to Alaska during the Yukon Gold Rush and into Canada as well. People in the 1980s were sharing their starter with each other due to a Renaissance of artisanal baking and the fun of making bread at home. If you have ever baked bread of any kind, you know well that the texture of home baked bread is very different from the mass produced loaves available at the local grocery. Even bread baked at a bakery has a different texture from the square loaves. This is due to the absence of the many preservatives needed to mass produce long lasting bread. “Real bread” – as my husband would call it – doesn’t last more than a few days. His parents owned a bakery so he should know. :-) But he is right. Home baked bread and bakery bread lack the preservatives that allow mass produced bread loaves to last up to a month while retaining softness and flavor. Sour dough bread has a stiffer texture and can have air holes within the loaf brought about due to the fermenting of the dough. There is also some speculation that sour dough bread may be beneficial for people who are gluten intolerant due to the absence of gluten development in the dough.

So, here we have a recipe claiming to be sour dough, but it uses yeast. My best guess about that is that the chefs at Betty Crocker wanted to ensure a nicely risen French style loaf that had a kick of sour dough flavor. For a true sour dough starter, you can make it with boiled potatoes or simply flour & water that is allowed to ferment. I’ll put a couple links to starters at the end as well.

San Francisco Sour Dough French Bread (Betty Crocker)

Starter Dough

1/4 c milk

1/2 c water

2 tsp vegetable oil

1 package dry yeast in 1/4 c warm water

2 tsp salt

2 1/3 c flour

Stir. Let stand in a warm place 12-18 hours

Bread Dough

1/2 c milk

1 c water

1 1/2 tsp vegetable oil

1 package dry yeast mixed in 1/4 c water

1 1/2 tsp sugar

1 1/2 tsp salt

4 3/4 c flour

2 tbsp starter dough

Put flour in a bowl. Make a well, add other things. Do not knead. Stir. Cover. Let rise. Sprinkle table with flour. Turn out 1/2 your dough. Do not knead. Roll up tightly, sealing edges and rolling to taper ends. Cut a few times across top. Let rise. Heat oven to 425º. Bake 15 minutes. Reduce heat to 350º – bake 15-20 min longer. Brush top with white of egg mixed with 1 tbsp cold water. Bake 5 min longer. Cool in a draft.


Additional Reading

Sourdough history via wikipedia

Boudin Bakery’s story of San Francisco Sourdough via SF Travel

The History of Sourdough Bread via the Sourdough School

The History of Sourdough via the Kitchen Project – includes a starter recipe

The Rise and Rise of Sourdough Bread via The Guardian

Sourdough Starter via King Arthur Flour

Smoked Sausage Roll

Although this little slip out of a spiral notebook doesn’t have a name, I’m calling it a Smoked Sausage Roll because it seems like a summer sausage recipe, along with the addition of hickory smoked salt. The Morton’s Tender Quick is a curing salt intended for curing meats and game. Click over to the website to find a store that sells it. I haven’t seen it locally, but I suspect that has to do more with our urbanization than anything else. Not a lot of hunters here. Also, it contains nitrates, so be aware of that as relates to any health concerns. I haven’t made a smoked sausage myself. It honestly seems like a simple process. Have you made one? Let us know how it went!

Smoked Sausage Roll

5 pounds lean ground hamburger

5 heaping teaspoons Morton Tender Quick

2 1/2 tsp mustard seed

1 tsp hickory smoked salt

2 1/2 tsp coarse ground pepper

2 1/2 tbsp garlic salt

Mix and refrigerate 3 days

Mix each day

On 4th day make into rolls – bake on broiler rack, 200 – 2 hours, 150 7-8 hours (I’m taking this to mean reduce the temperature after 2 hours and continue to cook as directed)


This recipe for antipasto reminds me more of a salsa than a traditional Italian antipasto. However, it could be served over toasted bread like a bruschetta if desired. Typical antipasto is made of fresh meats and cheeses, garnished with herbs and other vegetables. In Italian tradition, antipasto is served at the beginning of the meal to bring people together and encourage them to anticipate a delicious meal and enjoyable gathering of friends and family. The contents of antipasto can vary based on the region of Italy, but it usually includes cured meats or prepared fish, cheeses, olives, peppers, onions, and artichokes. It is sometimes served all on one plate in the center of the table, or can be plated individually for each person. However you choose to serve antipasto at your next gathering, it is traditionally made with care and attention to presentation.

Note that the person who wrote the recipe forgot to list how much vinegar should be used. Oops.


1 large can tomato paste

1 pint mazola oil or others

1 pint diced carrots

1 pint celery 1/2 in pieces

1 pint cauliflower – pull apart in small buds

2 pints green peppers diced 1/2 pieces

1 pint pickling onions

1 pint mushrooms

1 pint stuffed olives

1 pint black olives

2 can tuna (water pack)

Combine tomato paste, oil and vinegar in large pot. Simmer 10 minutes. Add carrots, cook 5 minutes. Then add celery, cook 5 minutes. Then add cauliflower, cook 5 minutes. Add rest of ingredients all at once and simmer 3 minutes more. Pack in hot jars and seal.

In summer use 1 pt sweet red peppers and 1 pt green.

Don’t boil, simmer