Informational Site NetworkInformational Site Network
Privacy
 
Home Recipes Cook Books Food Categories Featured

SWEET SOUR BEANS AND LINZEN

(Vegetables) - (The International Jewish Cook Book)







Soak overnight and drain the beans, boil in salted water until tender;
drain and prepare by adding salt and pepper to taste, thicken with one
tablespoon of drippings in which has been browned one tablespoon of
flour and some soup stock. If the beans are to be made sweet sour add
two tablespoons of vinegar and two tablespoons of brown sugar; boil for
a few minutes and serve.
BAKED BEANS WITH BRISKET OF BEEF
Wash, pick over and soak overnight in cold water, two cups of navy
beans. In the morning, drain and cover with fresh water, heat slowly and
let cook just below the boiling point until the skins burst. When done,
drain beans and put in a pot with one and one-half pounds of brisket of
beef. Mix one-half tablespoon of mustard; one teaspoon of salt, one
tablespoon of molasses, two tablespoons of sugar, one-half cup of
boiling water and pour over beans, and add enough more boiling water to
cover them. Cover pot and bake slowly six or eight hours.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 946 times.

Home Made Cookies.ca