Houston First Prize Beans with Ham (1968)

• 
  2 lbs dried navy beans
• 1- whole cloves
• 1 onion, peeled
• 1 bay leaf
• 1 tbspn salt
• 1 lb lean salt pork
•  1 lb smoked ham or ham hocks
• 3 onions, chopped
• 3 cloves garlic, crushed
• 1 tbspn dry mustard
• 1/2 cup Jamaican rum

Cover beans with water and soak overnight. Drain and save bean liquid. Put beans in a large pot and add fresh water to a depth of 3 inches above the beans. 

Stick cloves into a peeled onion, and add to bean pot with bay leaf and salt. Bring to a boil. Boil rapidly for 5 minutes, and skim foam from top of beans. Reduce heat and simmer until beans are tender but not mushy. Drain and reserve liquid.

Simmer salt pork in water for 25 minutes. Remove pork and cut into small pieces. Cut ham into strips. Combine chopped onion and crushed garlic. Blend dry mustard with enough water to dissolve mustard. 

Pour a layer of beans in large baking dish or casserole. Add a layer of salt pork, ham, and onion-garlic mixture. Repeat layers ending with beans. POur dissolved mustard over all and add enough bean liquid to cover.

Bake in 350 degree oven. Add more bean liquid if needed during baking. At the end of 1 1/2 hours, pour rum over bean and bake 45 minutes longer (2 hours, 15 minutes in all). Serves 16.

More "Lost" Bean Recipes

Classic Old-Fashioned Boston Baked Beans (1971)

Bean and Bacon Chowder (1960)

(Origin - "Houston Junior League Cook Book" published by the Junior League of Houston Texas, 1968. Recipe by Mrs Walter L. Parsley.) 

Classic Old-Fashioned Boston Baked Beans (1971)

• 
  1 lb pea or navy beans
•  2 tspns dry mustard
• Pepper
• 1 tbspn salt
• 3 medium onions, quartered
• 1/4 cup packed brown sugar
• 1/4 cup molasses
• 2 tbspns vinegar or sweet pickle juice
• Dash of cinnamon
• Dash of cloves
• 1/4-lb piece of salt pork

Night before: Pick over beans; wash; place in large pot; cover with 3 cups water; soak 8 hours or overnight.

Early in day: To bean, add 2 cups water, mustard, 1/4 tspn pepper, and next 5 ingredients. Boil, covered, about 1 hour, or until skins wrinkle.

Preheat oven to 250 degrees. Cut salt pork at 1/2-inch intervals almost all the way through. Place in 2-quart bean pot; add hot beans and their liquid, covering the pork; sprinkle with pepper. Bake 6 hours, covered, or until tender. 

When beans are tow-thirds baked, add about 3/4 cup water, or enough to just cover. Uncover last 1/2 hour. Makes 4 to 6 servings.

More "Lost" Bean Recipes

Brown Derby Black Bean Pot with Ham (1950)

Vermont Baked Beans with Maple Sugar (1939)

(Origin - "Good Housekeeping All-time Favorite Recipes" published by the Heart Corporation, 1971.)

Milwaukee Ham, Bean, and Bacon Soup (1959)

• 
  3 strips bacon, cut into small pieces
• 1 large onion, diced
• 4 to 6 cups ham stock
• 2 cups pre-cooked beans (10 oz package)
• 1 16-oz can tomatoes
• 2 stalks celery, diced
• Diced ham (optional)
• 1/2 tspn garlic powder or 1 clove garlic
• Salt and pepper, to taste

Saute bacon and onion together. Remove from fat and add to the stock with all of the other ingredients.

Simmer for about one hour. Season further, if necessary, before serving.  This recipe will serve 4, if used as a main course. If served preceding dinner, it makes between 7 to 10 servings.

More "Lost" Soup Recipes

Zucchini Sour-Cream Soup (1981)

Williamsburg Beef Broth with Tomatoes and Okra (1850)

("Origin - Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Emilie Pohlig Stotzer.)

Milwaukee Green Bean Casserole with Cheese (1959)

• 
  2 10-oz packages French-cut green beans, thawed
• 1 cup water chestnuts, sliced
• 1/2 lb fresh mushrooms, sliced
• 2 cups white cream sauce
• 1 medium-sized onion, chopped
• Salt to taste
• 1 cup aged cheddar cheese, grated
• 1 can French-fried onions, crumbled

In a buttered 2-quart casserole, in alternating layers, place half the green beans, half the water chestnuts, half the mushrooms, and half the chopped onion.

Cover with half the cream sauce, sprinkle lightly with salt and cheese. Repat layers with remainder of ingredients. 

Bake at 350 degrees about 1 hour. Top with crumbled French-fried onions and bake 10 more minutes. Serves 8.

More "Lost" Vegetable Recipes

Carolina Spinach Balls (1978)

Brussels Sprouts with Hot Bacon Dressing (1978)

("Origin - Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Emilie Pohlig Stotzer.)

Louisiana Black-Bean Ham Soup (1972)

• 4 cups black beans
• Rind and bone of smoked ham
• 3 bunches green onions
• 4 bay leaves
• 1 tbspn salt
• 1 to 2 cloves garlic
• 1/2 tspn pepper
• 3 ribs celery, minced
• 3 large onions, minced
• 1 stick butter
• 2-1/2 tbspns flour
• 1/2 cup parsley, minced
• 1 can consomme (optional)
• 1 cup Madeira
• Lemon slices
• Minced parsley

Soak beans overnight. Rinse and drain. Cover with 5 quarts water and boil 1-1/2 hours with ham bone and rind, green onions, bay leaves, salt, pepper, and garlic. 

Saute onions and celery in butter until soft. Stir in flour and parsley; cook stirring constantly a few minutes until well blended. Add to beans, and continue to simmer 6 hours or longer. Add boiling water if necessary so beans remain covered with water.

Remove ham bone, rind, and bay leaves. Force mixture through fine sieve. Do not use blender as soup will be mealy.  

After the soup is sieved, check for seasoning, adding more salt and pepper as desired. If ham bone and rind have not give a rich enough flavor, the can of consomme may be added. Do this before adding additional salt.

At serving time, reheat and add i cup of Madeira, or to taste. After soup is off the heat, stir in a lump of soft butter. Garnish soup bowls with a lemon slice sprinkled with a bit of minced parsley.  Recipe yields 5 to 6 quarts. 

More "Lost" Recipes from "Cotton Country Cookbook"

Mamie Eisenhower's Green Rice (1972)

Louisiana Turkey Bone Gumbo (1972)

(Origin - "The Cotton Country Collection" by the Junior League of Monroe, Louisiana, 1972.)

Fricasseed French Green Beans (1841)

"Boil one quart of green beans until soft. 

"Strain off the water, put them in a sauce-pan with half a pint of sweet cream, a little salt, and grated nutmeg, sprinkle over a little flour, and let them stew for ten minutes."

More "Lost" Historic Recipes
Civil War Vegetable Soup with Ham (1861)

Abraham Lincoln's Tennessee Cake with Cider Sauce (1835)

(Origin - "Early American Cookery - The Good Housekeeper" by Sarah Josepha Hale, 1841. The author was editor of the famed 19th-century publication, Godey's Lady's Book, Republished by Dover Publications in 1996.)

Libby's Pumpkin Chili (1984)

• 1 lb lean ground beef
• 1/2 cup chopped onion
• 1 clove minced garlic
• 1 can (16 oz) Libby's solid pack pumpkin
• 2 cups water
• 1 can (16 oz) red kidney beans, drained
• 1/2 cup pitted ripe olive slices
• 1 envelope (1.25 oz) taco seasoning mix
• 1-1/2 tspns chili powder
• 1 tspn salt
• 4 oz shredded cheddar cheese
• Red pepper flakes
• 1 cup crushed corn chips
• 1/2 dairy sour cream

In 3-quart saucepan or Dutch oven, cook beef, onion, and garlic until beef is brown. Drain.

Add pumpkin, water, beans, olives, taco seasoning mix, chili powder, and salt. Bring to a boil, then simmer for 30 minutes. Season with red pepper flakes or hot pepper sauce, if desired.

Garnish with cheese, corn ships, and sour cream. Yields 6 servings.

More "Lost" Libby's Pumpkin Recipes

New Mexico Pumpkin Soup (1984)

Classic Libby's Pumpkin Spice Cookies (1984)

Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

Classic Hamburger Corn-Pone Pie (1982)

• 1 lb ground beef
• 1 can kidney beans
• 1 large can tomatoes
• 1 tspn Worcestershire sauce
• 2 tspns chili powder
• 3/4 tspn salt
• 1 onion chopped
• 1 package Jiffy corn bread mix (or homemade)

Brown meat and onions. Drain. Add seasonings and tomatoes, cover, and simmer for 15 minutes.  

Add beans. Pour meat mixture into casserole, and top with corn bread batter. Bake at 425 degrees for 30 minutes.

More "Lost" Classic Recipes

Classic Swiss Steak in Gravy (1952)

Classic Fritos Meat Loaf (1955)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

Brown Derby Black Bean Pot with Ham (1950)

• 1-1/2 lbs black beans
• 1/2 lb salt pork, sliced
• 1 small ham bone
• 1 qt water
• 1 onion, minced
• 1/2 clove garlic, chopped fine
• 1/2 carrot, sliced
• 5 tbspns fat
• 1 bay leaf, crushed
• Pinch of thyme
• 1/4 tspn nutmeg
• 2 tbspns brown sugar, warmed
• 1/2 cup Jamaica run
• Salt and pepper

Soak the beans 2 hours, drain, and place in a large cast-iron pot with salt pork, ham bone, and water. Bring to a boil.

Saute the onion, garlic, and carrot in the fat in a separate skillet. Then add to pot. Add the bay leaf, thyme, and nutmeg. 

Cook slowly for 3 hours. Ads sugar and rum, and season to taste. Mix well and serve. Makes 6 servings.

More "Lost" Brown Derby Recipes

Classic Brown Derby Monte Cristo Sandwich (1959)

Classic Brown Derby Cobb Salad (1937)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

Deep South Succotash with Bacon (1948)

• 4 strips bacon
• 1 lb Lima beans (or 1 frozen package)
• 2 cups whole kernel corn
• 1 lb fresh okra
• 2-1/2 cups tomatoes, fresh or canned
• 1 small green pepper, minced
• 1 large onion
• 2 tbspns flour
• 1 tbspns butter
• Salt and pepper

Fry the bacon and drain. Add the flour to the bacon fat in the pan, stirring into a paste until dark brown. 

Brown the onion and the green pepper in this. Then add the remaining ingredients except bacon, and transfer the mixture to the to of a double boiler. 

Cook for an hour over hot water. When all the vegetables are tender, add the bacon., chopped into small pieces. Serves 10 to 12.

More "Lost" Corn Recipes

Mennonite Corn Pie with Bacon (1950)

Scalloped Corn (1911)

(Origin - "Mother Anderson's Famous Dutch Kitchens - 500 Recipes by Request" by "Belle Anderson Abner and Jeanne M. Hall, daughter and granddaughter of the Andersons who founded the hotel in Wabasha, Minnesota in 1896." Published in 1948.) 

Old-Fashioned String Beans and Bacon (1935)

• 1 can string beans and liquid, or an equal amount of fresh beans
• 2 medium potatoes, cut into 1/2-inch dice
• 1/4 lb bacon, cut into 1/2-inch dice and well-browned
• 1 small onion, left whole
• 1 cup water
• Pepper

Put all ingredients into kettle, and boil until the potatoes are soft, about 15 minutes.

More "Lost" Green Beans Recipes

Sweet and Sour Green Beans (1963)

Shaker Creamed String Beans (1953)

(Origin - "The Southern Cook Book of Fine Old Recipes - 322 Old Dixie Recipes" by Lillie S. Lustig, Claire Sondheim, and Sarah Rensel, published by Culinary Arts Institute, 1935.)

Shaker Creamed String Beans (1953)

• 2 lbs green beans
• 1/4 lb salt pork, chopped
• 1.2 cup cream
• 1 tspn sugar
• 1/2 tspn salt
• Pinch of soda
• Dash of pepper

Break off the ends of beans and break into 2-inch lengths. Try out salt pork in bottom of pan; when slightly browned, add beans and a cup of boiling water.

When boiling, add a very small amount of soda, and cook for 20 minutes. Drain off water, and add sugar, salt, pepper and cream. Simmer for 5 minutes. Serve hot.

(Origin - "The Shaker Cook Book - Not by Bread Alone" by Caroline B. Piercy, 1953.)

More "Lost" Vegetables Recipes
Beer-Batter Vegetables (1982)
Sweet and Sour Green Beans (1963)
Classic Spinach a la Bechamel (1896)

Vermont Baked Beans with Maple Sugar (1939)

• 2 cups yellow-eyed beans
• 1/2 lb heavy bacon
• 8 to 10 tbspns maple sugar
• 4 cups boiling water
• 1 medium sliced onion
• 2 tspns salt
• Baking soda

Soak beans overnight. Drain, then boil with 1/2 teaspoon soda to quart of water. Simmer slowly until skins burst.

Drain, and add bacon, maple sugar, onion, and salt. Cover bean pot and simmer for 5 hours or more.

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was from Mrs. Oliver D. Ward.)

More "Lost" Recipes from Vermont

Vermont Maple Caramels (1936)

Baked Blueberry Pudding with Vanilla Glaze (1939)

Summer Succotash, Pennsylvania Dutch Style (1946)

• 1/2 lb salt pork
• 2 lb snap beans
• 2 cups boiling water, salted
• 1 dozen ears of corn
• 1 large piece fresh thyme, or 1/2 tspn dried thyme
• 1 medium onion
• 2 tbspns butter
• 2 tbspns flour

Remove rind of salt pork, and cut into 1/2-inch squares, and saute to a golden brown. Add water and beans, which have been cut into 1/2-inch pieces.  Add thyme and cook until beans are tender. Cut corn from cobs and add to beans. Cook 15 minutes. 

Dice onion very small, brown in the butter, add flour. Use this to thicken the liquid on the corn and beans. The amount of flour will vary according to the amount of liquid. 

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Grace Hess.) 

More "Lost" Recipes from "Secrets from Pocono Kitchens"

Maple Coffee Tapioca (1946)

Banana Fritters with Lemon (1946)

Hot Dandelion Dressing with Bacon (1946)

Sweet and Sour Green Beans (1963)

• 1 lb green beans
• 2 tbspns bacon fat
• 1 cup boiling water
• 3 tbspns vinegar
• 1 tbspn soy sauce
• 1/4 cup sweet pickle relish
• 3 tbspns sugar
• 1/2 tspn salt
• 1 tspn corn starch
• 1/4 cup cold water

Prepare, then crosscut green beans into 1-inch lengths. Place beans in a large skillet or saucepan with a tight lid, and add bacon fat, boiling water, and salt. Heat covered, quickly, until beans steam.  Turn down heat and cook 15 to 20 minutes, or until tender-crisp. Do not drain.

Mix corn starch with sugar, vinegar, soy sauce, cold water, and pickle relish, and pour over green beans. Cook, stirring, until slightly thickened and clear.  Make 4 servings.

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

More "Lost" Vegetable Recipes

Fresh Corn in Cream (1952)

Cauliflower in White Wine (1965)

Scalloped Eggplant with Ritz Crackers (1970)

Toll House Baked Beans (1948)

• 1/2 lb salt pork
• 1 pint pea beans
• 2 1/2 cups chopped tomatoes, fresh or canned
• 1 tbspn molasses
• 1 1/2 tspns sugar
• 1 tspn dry mustard
• 1/2 tbspn salt
• 3 small onions
• 1 cup hot water

Pick over and wash 1 pint pea beans.  Cover with cold water and soak overnight.  In the morning, drain, cover with fresh water,, heat slowly, and simmer until skins burst.  Drain.

Scald rind of 1/2 pound of salt pork.  Scrape off a piece and put in bottom of bean pot.  Cut through rind of remaining pork at 1/2-inch intervals, making cuts 1-inch deep.  

Turn beans into pot, filling only 3/4 full, and bury section of pork in them, leaving rind exposed. Mix molasses, sugar, dry mustard, salt, and tomatoes with 1 cup hot water.  Pour over beans, then bury 3 small onions in bean pot.  

If beans are not covered with liquid, add boiling water.  Cover bean pot, and bake in moderate oven, 275 degrees, for 6 to 8 hours.  Uncover during last hour so that rind may become brown and crisp.  

Watch cooking and add water as needed.  Tomatoes may be omitted, and 2 1/2 cups water used instead.  Serves 12.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Toll House Recipes

Toll House Rum Biscuits with Frosting (1948)

Toll House Caramel Corn Flake Ring (1948)

7-Up Baked Beans (1957)

• 1 lb navy beans
• 2 7-oz bottles 7-Up
• 3 1/2 cups tomatoes
• 6 slices bacon, cut into small pieces
• 1 8-oz can tomato sauce
• 1/2 cup molasses
• 13 cup brown sugar
• 1/2 cup catsup
• 1 medium onion, diced
• 1/2 green bell pepper, diced
• 2 stalks celery, diced
• 2 oz mushrooms, sliced
• 1 tbspn prepared mustard
• 1 tbspn Worcestershire sauce
• 2 tspns vinegar
• 2 tspns salt
• 1/2 tspn pepper

Wash beans and soak overnight in water.

Next morning, drain water. Add 7-Up, bacon, salt, and pepper. Cover and simmer 1 hour. Add onion, green pepper, celery, tomato sauce, molasses, brown sugar, catsup, mustard, Worcestershire sauce and vinegar. Cover and simmer another hour.

Add mushrooms and turn into baked dish. Bake covered in a slow oven (250 degrees) for 3 or 4 hours. Remove cover and bake 1 hour longer.

(Origin - "You're Really Cooking When You're Cooking with Seven-Up!" by the Seven-Up Co of St Louis, Mo., 1957)