Baked Bean Salad

Ingredients

• 3 onions
• 1 qt. of baked beans
• 1 heaping teaspoon of salt
• ¼ teaspoon of pepper
• 1 teaspoon of white sugar
• 2 tablespoons of salad oil
• 1 cup of vinegar

Method

1. 1

   Peel and slice onions very thin, soak in cold water to remove strong taste, then drain.

2. 2

   Mix baked beans with onions, salt, pepper, sugar, salad oil, and vinegar.

3. 3

   Toss lightly and garnish with olives.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 300. The excerpt below is the record exactly as published.

^ teaspoon of pepper and 1 well-beaten egg. Stir this into the boiling vinegar and cook until creamy. Pour it over 2 mildly acid apples and 1 onion, chopped fine. Serve it with lettuce cups. — Mrs. May C. May, Mayfair, 111. APRICOT SALAD. — Peel and split ripe apricots and serve on lettuce with salad dressing made without mustard and with lemon juice instead of vinegar. The cavities may be filled with mara- schino cherries and nuts, if desired. Bananas, oranges and peaches may be used in the same way, separately, or in combination.— Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. ■Wf ^■^''''~' ~ ARTICHOKE SALAD. — Cold cooked artichokes, diced or chopped, may be served on crisp lettuce or endive with desired salad dressing, or in combination with cold boiled tongue, ham or 438 CHEESE, MACARONI, NUTS & RICE, ETC. any other meat or fowl, truffles cut in bits, sliced, minced or chopped, hard-boiled eggs, minced chives, minced garlic, tarragon, chervil, parsley, or chopped onions. Young artichokes may be quartered and served on lettuce leaves, or served whole with the chokes and inner leaves removed and replaced with minced parsley and salad dressing. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. ASPARAGUS SALAD. — Cold cooked asparagus tips and salad dressing in combination with minced chervil, sliced radishes, shred- ded celery, capers, minced parsley, diced cold potatoes, shredded lettuce, diced or sliced cucumbers, diced cold carrots, diced tur- nips, cold or raw, cold cooked cauliflower, flowerets, truffles, shrimp, lobster, crawfish tails, chicken or any cold fowl. Serve on lettuce, cress or celery leaves, and garnish with capers, pimentos, radishes or hard-boiled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I.— Use only about 3 inches of the tip end, and cook in boiling water until tender, and chill thoroughly. Serve on a platter, and pass with it a French dressing, served in small dishes into which each stalk may be dipped, as desired. — Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, III. ASPARAGUS SALAD MOULDED IN ASPIC— Put a little chicken aspic in a charlotte mould standing in ice water; when set, arrange upon it slices of hard-boiled egg, and asparagus points. Dip cooked asparagus tips in aspic and press against the chilled sides of the mould; when firm, fill with alternate layers of aspara- gus, mixed with jelly mayonnaise and aspic jelly. Serve on a larger mould of the same with lettuce and mayonnaise. — Mrs. Chris. Worthington, Des Plaines, 111. ASPARAGUS TIPS SALAD.— Tie 12 asparagus stalks in bun- dles of 3 and cook in boiling salted water until tender. Remove the string. Arrange on 1 head crisp lettuce, on individual plates. Cut 1 tomato into 4 rings and slip a bundle of the cooked aspara- gus through each ring, place on lettuce and sprinkle bits of finely chopped pimento over the whole. Serve with French dressing. — Mrs. F. C. Winter, Winnetka, 111. BANANA SALAD. — Cut bananas into sections about 3 inches long. Roll each piece in salad dressing and then in finely chopped COOK COUNTY COOK BOOK 439 « nuts. Serve on a lettuce leaf. Garnish with nut meats and with a spoonful of dressing. — Miss Ellen Johnson, 6637 Carpenter St., Chicago, 111. VARIATION I. — Cut in slices lengthwise, as thick as a dollar, arrange so the slices will form a semi-circle, and form a hollow cen- ter; pour over them % pt. of grape juice, sweet with sugar, to which add 1 tablespoon of lemon juice. Let them get ice cold, then filil center with whipped cream, piled high. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II. — Peel bananas and cut in two lengthwise, then cut across in quarters. Roll each quarter in boiled dressing, then in finely chopped walnuts. Serve on lettuce leaves. Finely chopped apple may be added to the nuts, if desired. — Mrs. J. S. Nor- ris, 1314 Forest Ave., Wilmette, 111. VARIATION III. — 1 'banana, whole, cut in halves or sliced, on a lettuce leaf; pour over salad dressing and add ground peanuts over top. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. BANANA CROQUETTE SALAD.-^Cut bananas into halves. Drop into the beaten white of an egg, then in chopped peanuts. Serve on lettuce leaf with salad dressing. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. BAVARIAN SALAD.— Boil a head of cauliflower in equal parts of milk and water, until tender. Drain and break into small pieces, then set aside to cool. Have ready 2 tablespoons of chopped olives, and 2 tablespoons of minced hickory nuts. Garnish salad bowl and line it with water cress, dip each piece of cauli- flower in the minced olives and nuts and place on the cress. Pour over salad dressing, and serve with cheese straws. — Mrs. C. Car- son, 205 S. 5th Ave., Maywood, 111. BEAN SALAD. — Soak a qt. of beans 3 hrs., and boil them till tender, changing water before boiling. When drained and thor- oughly cold, put some chopped raw onion, olives and parsley in a salad bowl. Use 6 spoons of salad oil to 2 of vinegar. Mix well, and serve. — Mrs. E. D. Kelley, Winnetka, 111. BAKED BEAN SALAD.— Peel and slice 3 onions very thin; put into cold water and press them hard to remove the strong 440 CHEESE, MACARONI, NUTS & RICE, ETC. taste, then drain. Put 1 qt. of baked beans into the salad bowl; mix in the onions and 1 heaping teaspoon of salt, ^4 teaspoon of pepper, 1 teaspoon of white sugar, 2 tablespoons of salad oil, and 1 cup of vinegar

Cook this with the app: pantry check, scaling, and the assistant.