Blue Ribbon cook book

Beans and Tomatoes—Use recipe for Baked Beans, but add 3 cups canned tomatoes when beans are half done. Bake 3 hours longer. Baked Beans and Sausage—Same as Baked Bean recipe, but use % to 1 pound sausages instead of the pork. Cut sausages in 2 or 3 pieces and bury in the beans. Creamed Lima Beans—Soak 1 cup beans overnight in cold water. Drain; cover with cold water and simmer until soft. Add 1 teaspoon salt when nearly cooked. Drain; add to medium white sauce, allowing 2 cups or less to 1 cup beans. Bean Casserole—2 cups dried beans, 2 carrots, 2 onions, 1 cup canned tomatoes, 2 tablespoons butter, 114% teaspoons salt, 14 teaspoon Blue Ribbon pepper, 1 cup diced left-over meat or bacon. Soak beans overnight, and cook in salted water until tender. Add sliced carrots, onions, tomatoes, and meat; season with salt and pepper. Put in greased casserole and bake until vegetables are tender. Bean Loaf—Put cooked beans through meat chopper, or mash them. Add one-half the amount of grated cheese, a little onion and enough bread crumbs to make the mixture into a loaf. Season to taste. Bake in a moderate oven, basting occasionally. Italian Spaghetti—Put 4 pound long pipe spaghetti into two or three quarts rapidly boiling salty water. Add 1 onion; cook until tender; drain, remove onion. Putonahot platter, pour over 3 cups hot tomato sauce, and sprinkle thickly with finely grated cheese. 136 Blue Ribbon Cook Book Tomato Sauce—Melt 4 tablespoons butter, add 4 tablespoons flour; blend. Add 3 cups strained tomatoes (part soup stock may be used), 1 teaspoon salt, 1/8 teaspoon Blue Ribbon pepper. Cook and thicken. Another method of making the sauce is to cook canned tomatoes, and 1 finely chopped onion, until they are reduced one-third. Season. Lentils and Rice—1 cup lentils, 1 cup rice, 1 large can tomatoes, 1 onion, 2 tablespoons butter, seasoning. Wash lentils, soak overnight in cold water; drain. Add boiling water, cook until tender, about 1 hour, add salt before cooking is finished. Cook the rice in a large quantity of rapidly boiling salted water; drain, and dry in oven. Add to the tomatoes the finely chopped onion, pepper, and salt, and cook slowly. Strain if desired. Add the butter. Have these three dishes ready at the same time. Mix lentils and rice, put on a hot platter or dish, pour the tomato sauce over and serve at once. Lentils can be substituted for dried beans in any one of the bean recipes Corn a la Southern—1 can corn, 2 eggs, 2 tablespoons melted butter, 2 cups scalded milk, 14 teaspoon salt, 44 teaspoon Blue Ribbon pepper. Mix ingredients and bake slowly until firm. Set dish in pan of hot water. Italian Rice—1!% cup rice, 2 cups cold water, 1 teaspoon salt, 1 cup tomatoes, 1 chopped onion. Bring to boil, then cook in double boiler 1 hour. When half done add 1 or 2 slices of bacon cut in small pieces and browned in pan. Or just before serving, add 14 cup grated cheese. Savory Rice—Use 2 cups cooked rice, and combine with other materials, which can be varied to suit individual taste. Some suggestions are: 1 cup cheese sauce; 1 cup tomato sauce; 2 or 3 eggs, slightly beaten: 1 cup chopped onions, browned in pan; 1 cup chopped left-over meat; 1 cup chopped peanuts; 2 or 3 slices of bacon or ham, minced and crisped. Nut Loaf—1 cup chopped nuts, 1 cup boiled rice or mashed potatoes, 1 cup breadcrumbs, 14 teaspoon dried Blue Ribbon herbs, salt and pepper to taste, 1 egg, beaten. Mix all ingredients to form a loaf. If too dry, moisten with a little tomato or milk. Bake in oven 30 minutes and baste occasionally. This may be made a little moister and baked in a greased dish. Serve with Brown Cheese, or Tomato Sauce. There are many variations of this Loaf: Use cheese or tomatoes; vegetables, as carrots, celery, etc.; left-over porridge, macaroni, beans, etc.