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Publicado porfireflyest
Ok, so you have got huge bins of wheat,oats and rice. Several hundreds of cans of corn,peas and beans. Millions of bags of lentils,split green peas, and dried beans, and containers and containers of TVP (textured vegetable protein), dried milk,dried fruits and veggies, you get the gist of it..

So now what? What the heck are you going to do with all that stuff? Dig in with a fork and a spoon? Nooo.. here is a few recipes on how to use your food storage.
Ok, so you have got huge bins of wheat,oats and rice. Several hundreds of cans of corn,peas and beans. Millions of bags of lentils,split green peas, and dried beans, and containers and containers of TVP (textured vegetable protein), dried milk,dried fruits and veggies, you get the gist of it..

So now what? What the heck are you going to do with all that stuff? Dig in with a fork and a spoon? Nooo.. here is a few recipes on how to use your food storage.

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Published by: fireflyest on Mar 08, 2008
Copyright:Attribution Non-commercial

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05/24/2012

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Ingredients for Boston Baked Beans
* 1 pint of pea beans
* 2 tablespoons of molasses
* 1 teaspoon of bi-carbonate of soda
* 1 teaspoon of mustard
* 1 teaspoon of salt
* ¼ pound of salt pork
Instructions
1. Let the beans stand in cold water over night; wash and rinse in several waters. 2.
Parboil until a pin will pierce the beans.
3. Change the water during the parboiling, adding the soda with the last water. 4.
Rinse thoroughly.
5. Put half the beans in the bean pot. 6. Pour scalding water over the pork, scrape the
rind thoroughly, wash in the water, then score the rind in half inch strips (for cutting
in slices when cooked). 7. Put the pork on the beans in the pot, and pour in the rest of
the beans.
8. Mix the molasses, salt and mustard with hot water to pour and turn over the
beans. 9. Then add boiling water to cover.
10. Bake about eight hours in a moderate oven. 11. Keep the beans covered with
water and the cover on the pot until the last hour. 12. Then remove the cover, and
bring the pork to the top, to brown the rind.
13. Less than a pint of beans can not be baked very successfully.
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