Bean Roast

Ingredients

• 1 cup well-roasted shelled peanuts
• i egg
• 2 cups well-seasoned mached potatoes
• i teaspoon salt
• Y^ teaspoon paprika
• 2 cups cooked Lima beans
• i teaspoon onion-juice

Method

1. 1

   Grind the peanuts, using the finest blade of the food-chopper.

2. 2

   In a well-oiled baking-dish place a layer of potatoes, a layer of beans and a layer of peanuts.

3. 3

   Continue making layers until all the ingredients are used.

4. 4

   Blend milk with well-beaten egg and seasoning and pour over the top.

5. 5

   Bake in a moderate oven (350° F.) until brown.

6. 6

   Serve with brown sauce or tomato sauce.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 35. The excerpt below is the record exactly as published.

BEAN ROAST 1 cup well-roasted shelled Y\ cup milk peanuts i egg 2 cups well-seasoned mached i teaspoon salt potatoes Y^ teaspoon paprika 2 cups cooked Lima beans, i teaspoon onion-juice fresh or canned Grind the peanuts, using the finest blade of the food-chopper. In a well-oiled baking-dish place a layer of potatoes, a layer of beans and a layer of peanuts. Continue making layers until all the ingredients are used. Blend milk with well-beaten egg and seasoning and pour over the top. Bake in a moderate oven (350° F.) until brown. Serve with brown sauce or tomato sauce. 84 NEW DELINEATOR RECIPES VEGETABLE LUNCHEON I pound kidney beans 2 cups cooked tomatoes, fresh I cup diced carrot or canned I green pepper 3^ cup rice 1 large onion ^ dozen large mushrooms Soak the beans in cold water overnight. Drain and cook in boil- ing water slowly for about four hours. A ham-bone or a piece of bacon cooked with them adds to the flavor. Drain, and add chopped carrots, pepper, thinly sliced onion and tomatoes. Sim- mer until tender. Boil rice separately in salted water, drain and add to the vegetables. (The rice water should be saved to use in soups or gravies.) Garnish with sauted green peppers and mushrooms. Serve with some milk, egg or cheese dish. CELERY, NUT AND POTATO LOAF 2 large stalks celery i egg y^ cup chopped nuts i teaspoon salt 3 cups mashed potatoes yi teaspoon paprika 3 tablespoons fat 2 teaspoons grated onion Wash, cut in small pieces and cook the celery in a small amount of boiling salted water until it is tender. Drain off liquid. (This may be used for soup stock later.) Then add the other ingre- dients in the order in which they are given. Combine them care- fully, pack in a loaf in a well-oiled bread-pan, and bake in a moderate oven (350° F.) for thirty-five minutes. Serve with tomato sauce. An adequate protein is needed as accompaniment to this dish. NUT LOAF 2 cups soft bread-crums 2 eggs 1 cup milk I teaspoon salt 2 cups chopped nut-meats i teaspoon paprika Soak bread-crums in milk, add nuts, slightly beaten eggs and sea- sonings. Turn into greased bread-pan, set in pan of water and bake forty minutes. Serve with tomato sauce. The loaf may be steamed instead of baked. For luncheon the table is more informal than for dinner, but beauty and orderliness are indispensable to the charm of your table This tea-fable, in the din- ing-room of the Delineator Home Institute, shozi'S the beauty of linen and silver When the fingcr-bozvl is brought in on the dessert plate, it is equally correct to use or omit a doily NEW DELINEATOR RECIPES 87 BOSTON ROAST Yi cups dry kidney beans 2 tablespoons chopped onion I cup bread-crums Yz cup milk Cook until soft in water in which Drain, chop, add onion, cheese, crums, more salt if needed, and enough milk to moisten. Form into a loaf. Bake in a moderate oven (350° F.) for forty min- utes. Baste occasionally with hot water and fat. 3 tablespoons salt I to 2 cups grated cheese Soak beans twenty-four hours, the salt has been dissolved. COTTAGE-CHEESE AND PEANUT LOAF Yz teaspoon salt Dash of pepper I teaspoon poultry seasoning Few drops Worcestershire sauce I tablespoon chopped onion Yi cup peanuts I cup cottage cheese I cup cold, cooked rolled oats I cup milk I egg, slightly beaten I tablespoon fat Chop peanuts and add to other ingredients in order given. WTien thoroughly combined, place in a well-oiled bread-tin. Bake in a moderate oven (350° F.) until brown. Serve hot with tomato sauce. NUT AND CHEESE LOAF I tablespoon chopped onion I tablespoon fat I cup grated cheese I cup chopped nuts Y2 cup milk

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