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Baked Butter Beans

----- Original Message ----- 
From: Paulette 
Sent: Thursday, August 13, 2009 12:22 PM
Subject: Looking for School Cafeteria 1960s era recipe for baked butter beans

Thank you for your website.  I am looking for a recipe for the Baked Butter Beans that 
was served in the school cafeterias in the 1960s.  They were made with butter beans and 
had ham or bacon in them with a BBQ sauce.


Hi Paulette,

See below.


Baked  Butter  Beans

1/2 lb. bacon
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. brown sugar
1 (6 oz.) can tomato paste
1 c. water
2 tbsp. Worcestershire sauce
2 (15 oz.) cans butter beans

Brown bacon and pour off the fat.  Keep 2-3 tablespoons of fat.  Break up bacon. 
Add green pepper, onion, water, bacon fat, bacon, brown sugar, 

tomato paste and Worcestershire sauce.  Simmer 30 minutes.  Stir frequently. 
Add beans and bake 30 minutes at 350 degrees. 
Baked  Butter  Beans

1 (40 oz.) can butter beans
1/4 c. brown sugar
1/4 c. Heinz ketchup
4 slices bacon, fry lightly to get
 most of grease off

Cut bacon in 3 to 4 inch pieces.  Bake at 350 degrees for 3 to 4 hours.  
Baked  Butter  Beans

4 (20 oz.) cans butter beans
1 1/2 c. sugar
1/2 bottle family size ketchup (about 2 c.)
3 tbsp. flour
1 med. onion, chopped or sliced, remove later
fried bacon strips

Mix all ingredients together and bake at 300 degrees for 2 1/2 to 3 hours. 
Baked  Butter  Beans

1/2 lb. bacon
1 med. onion
1 tall can Hanover butter beans, drained
1 lb. brown sugar
1 c. ketchup
Salt & pepper to taste

Dice and saute bacon and onion until golden brown.  Grease 9"x13" baking dish 
with margarine.  Pour in beans.  Add brown sugar, bacon and onion mixture 
(drain off grease) ketchup, salt and pepper.  Stir well and bake at 350 degrees 
for 35 to 45 minutes. 

Dill Relish

----- Original Message ----- 
From: Pat 
Sent: Wednesday, August 12, 2009 11:25 AM
Subject: Fw: Re: dish pan cookies

Good  Afternoon:  My grandson wants me to make a Relish  he thinks it is called 
Dill Relish.  Sure hope that you can help me.  Thanking you in advance 

Hi Patricia,

See these sites:

Wise Antics of Life

Recipezaar 1

Recipezaar 2

And one below.


Dill Relish

8 pounds pickling cucumbers 
1/2 cup Ball 100% Natural 
Canning and Pickling Salt 
2 teaspoons turmeric 
1 quart water 
1 pound yellow onions 
1/3 cup sugar 
2 tablespoons dill seed 
1 quart white wine vinegar 
Prepare jars and closures.

Wash cucumbers; drain. Remove 1/16-inch from blossom and stem ends of cucumbers. 
Finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers 
in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand 
2 hours. Peel and finely chop onions. Drain cucumbers. Rinse under cold water; drain. 
Combine cucumbers, onions, sugar, dill seed and white wine vinegar in a large saucepot; 
bring to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot relish into 
hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim clean. Place 
lid on jar with sealing compound next to glass. Screw band down evenly and firmly 
just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner. 

Yield: about 6 half-pints

Savory Baked Apples

----- Original Message ----- 
From: Martha 
Sent: Sunday, August 16, 2009 8:21 AM
Subject: Savory baked apple recipe request

Hello!  Just wondering if you know or can find a savory baked apples recipe. 
One of my old friends back in the US had a French exchange student who prepared 
this dish with baked Granny Smith apples containing a mixture of ham, onion, bell 
pepper, garlic - and I really can't remember what else was in them, just that they 
were delicious!

Thanks in advance for any recipe you turn up, and if none, thanks for your efforts!

all the best,

Hello Martha,

Sorry, I can't find a recipe like that.


It suddenly occurred to me to try looking in French.  Found it!

Thanks again,


Hi Martha,

That's why I couldn't find it - I don't speak enough French to know what to look for.... I wonder... Muddy, could you translate that recipe into English and send it to me?



Hi Phaed...

All the best,


Savory Baked Stuffed Apples  
(Pommes (Fruits) au Jambon)

1 onion
1 red pepper
1 green pepper
100 grams of ham (shoulder)
10 sprigs of chives
20 grams of butter
4 golden apples
Salt and pepper to taste


Preheat the oven to 180°.  Peel and chop the onion.  Cut the pepper into small strips. 
Dice the ham.  Wash and cut the chives.
Heat the butter in a pan.  Add the onions and cook for 5 minutes, then add the peppers. 
Let it all cook for 5 more minutes.  Add the ham and chives.  Salt and pepper to taste. 
Cut the top third from each apple.  With a spoon or melon ball maker, hollow out the 
inside without damaging the skin and without piercing the bottom.  Leave about 1 cm of 
flesh inside.
Fill the apples with the onion/pepper mix.  Place them in a flat baking dish.  Bake for 
about 30 minutes.  Serve hot or cold.

Hattie's Fried Chicken

Hattie's Southern Fried Chicken


8 pieces chicken, about 3 1/2 lbs., rinsed and patted dry 
1 tablespoon fresh ground black pepper 
1/2 tablespoon kosher salt 
1 teaspoon garlic powder 
1 cup all-purpose flour 
1 cup vegetable oil, for frying 


1 Put chicken in a large baking dish and sprinkle with pepper, salt and garlic powder. 
2 Refrigerate for 1 hour. 
3 Put the flour in a large, sturdy plastic bag. 
4 Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour. 
5 In a large cast-iron skillet, heat the oil until shimmering. 
6 Add the chicken pieces and fry over moderate heat, turning, until golden and cooked through, 
 about 30 minutes. 
7 Lower the heat if chicken gets too dark. 
(From "Food & Wine Magazine")

Taco Tico Chicken

I found this while looking for the Taco Tico Enchilada recipe. No idea if this is connected to Taco Tico Restaurants at all.

Taco Tico Chicken


1/2 teaspoon chili powder
1/4 teaspoon ground cumin
¨û teaspoon garlic powder
¨û teaspoon ground red pepper
6 (6-oz) skinned chicken breast halves
Vegetable cooking spray
1 teaspoon vegetable oil
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1/2 cup sliced green onions
1/4 cup sliced ripe olives
1 tablespoon golden tequila
1 teaspoon seeded, chopped jalapeño pepper
2 teaspoons cornstarch
2 tablespoons water
1/4 cup plus 2 tablespoons low-fat sour cream
1/4 cup (1 ounce) shredded lowfat cheddar cheese
2 tablespoons chopped fresh cilantro


Combine first 4 ingredients; sprinkle over both sides of chicken.  Coat a large 
nonstick skillet with cooking spray; add oil.  Place over medium high heat until hot. 
Add chicken; cook 2 minutes on each side or until browned.  Remove chicken from skillet. 
Drain and pat dry with paper towels.  Wipe drippings from skillet with paper towel.  

Return chicken to skillet.  Add tomato and next four ingredients.  Bring to a boil; cover, 
reduce heat, and simmer 20 minutes or until tender.  Transfer chicken to a serving platter, 
using a slotted spoon.  Combine cornstarch and water; stir well.  Add to tomato mixture; 
bring to a boil.  Cook 1 minute or until slightly thickened; stir constantly.  Spoon over 
chicken; top with sour cream, cheese and cilantro.  

Yield:  6 servings (200 calories per serving).

This recipe is from “Cooking Light Cookbook 1992”, Oxmoor House 1991.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus