—Uncisttr Farming, Saturday, July 14,1979 128 Bountiful baked beans belong anytime , anywhere NEWARK, Del. - A potful of beans will go a long way, economically, nutritionally and tastefully. And a Summer cookout just isn’t complete without baked beans to accompany grilled hot dogs and hamburgers. No matter where you hve or what the occasion is-you can’t go wrong with beans on the menu, says Delaware Extension home economist Sue Schaefer. Prepare them for immediate serving or prepare for later eating and store m the refrigerator. Or, serve them cold. And, have you ever tried a pork-and bean sandwich? Remember, dry beans supply plenty of protein, iron and the B vitamins, especially thiamine. Beans are popular fare in every part of America. Can you imagine a Texas bar becue without beans? Or a campout in the Rockies? Or a country-style supper in Kansas or Oklahoma? Beans belong everywhere. If you’re traveling in New England, you may be struck by the simply worded an nouncement “Saturday Nite Supper” on restaurant menus or announcements for community get-togethers. That’s enough said. Bound up in the traditions of the area, the homely pork ’n beans combination is as truly New England as crepe suzettes are truly France. In pioneer days Puritan settlers cooked the baked beans and pork, seasoned with molasses or brown sugar, m long and leisurely fashion all day Saturday. They were ready for serving at mght and also for Sunday dinner, in observance of religious restrictions for bidding cooking on the Sabbath. Many families today have their own cherished recipes for Boston baked beans passed down through the generations. Generally, the recipes call for cooking all day. Special ingredients used vary from a touch of ginger to graham cracker crumbs and an assortment of sweeteners. The type of pork used also vanes. The most common is tender salt pork, but many New Englanders also use flavorful ham, bacon, or other spicy pork products. The beans used also depend on the recipe. Leading contender for a favorite variety in New England is the pea bean, but kidney, yellow-eyed, and many other varieties are also popular. Seasoning also varies widely. In Vermont, maple syrup is a traditional touch. New Hampshire bean pots may be flavored with molasses. Travelers in Canada may recall the French variation “cassoulet,” which com bines white beans, garlic and spices, with goose fat, pork and bits of goose meat. In Mexico, we have the fnjoles, a pork and beans dish cooked at simmering temperature all day. A South American dish called Black Beans Brazilian includes sausage, bacon and other pork with the beans. Then, they’ll add onion, garlic, chili pepper and olive oil. This delicious treat is served over rice. Because beans are so adaptable to any occasion and because they are such excellent hosts to such a variety of seasonings, you can adopt-or adapt-any of the many baked beans FLOOR FEEDING SYSTEM Complete Control With Two Adjustments 1. HOPPER ADJUSTMENT The amount of feed given to each pen at one time is regulated by simply raising or lowering the drop spout in each hopper. Hogs are given just the amount of feed they will clean up The top auger is ac tivated by a feed-level switch in the last hopper. Flax Auger Northco s flex auger gives flexibility to go up inclines and around corn ers By connecting the flex auger and core auger only one motor is needed to move feed from the bin to the , feeder hoppers ■ ————— —— ma m m 4% m m M I r ?* ore,n^orma^,oncom P^ e te this coupon and return to . FARM SYSTEMS, INC. i 57 WEST MAIN STREET LEOLA, PA. 17540 \ ADDR ~ JIM THOMAS | CITY PHONE: (717) 656-2677 THOMAS recipes in your cookbook, as your own. This is an especially good year to enjoy the abundance, the variety and the economy of dried beans. Beans are plentiful, which means a bonanza of bountiful beans for the consumer-a bargain in nutrition—whether you go the New England, Canadian, Mexican, or typically Southwestern route of preparing and serving them. Boston Baked Beans 2 cups dry navy beans 6 cups (l-% qts.) water y* pound salt pork, cut in chunks or slices \-Vz teaspoons salt V* cup brown sugar, packed 1 teaspoon dry mustard 2 teaspoons chopped onion Vz cup dark molasses Boil beans in water 2 minutes. Soak one hour or overnight, if preferred. Add salt pork and salt to beans and simmer until beans are tenuer, about l-Vz hours. Dram, save % liquid. Place beans m a 3-quart casserole. Combine bean cooking liquid, brown sugar, mustard, onion and molasses. Pour over beans. Bake uncovered at 350 degrees F for one hour or until beans are lightly j / / ' J 1 / \ f SYSTEMS rnmis of ah mm muncmm comitr, browned on top and ate ot the desired consistency The barbecue is over, the beans were delicious. But do you have any leftover 9 Once you have baked a good-sized pot of beans, you have the basic ingredient for several quick meals. The next three recipes are for easily prepared mam dishes made with baked beans. Broiled Bean Sandwiches 4 slices bread 2 cups baked beans 4 large slices fresh tomato 4 strips bacon Toast one side of bread under broiler. Spread beans on untoasted side; top with tomato and bacon. Return to broiler for a few minutes, until bacon is crisp and beans are heated through. Serves four. FOR VARIETY: Omit bacon, top beans with a shce of cheese and lay shce of tomato on top. Broil until cheese melts and beans are heat through. Bean-Tomato Bake 3 cups baked beans l-Va cups of canned or cooked tomatoes Put beans in baking dish. Pour tomatoes over them and bake at 350 degrees F. about 30 minutes. Serves four. 2. TIME CLOCK ADJUSTMENT The time clock activates the bottom auger to drop a measured amount of feed on the floor of each pen. Hogs are fed 8, 10 or 12 times a day. The more frequently hogs are fed the more they will eat and the faster they will gam. Hmmes Fresher Feed Hogs get fresher feed The feed is gone before the next feeding No wet. moldy or sfafe feed Floors stay cleaner too I PHONE Bean Patties 2 cups baked beans 2 egg, beaten Fine dry bread crumbs Bacon drippings or other fat ill teae Stress The concrete floor under the feeding and sleeping area of the pen keeps hogs cooler in the sum* mer and warmer In the winter And more comfortable hogs mean faster gam Northco s partial slat floor plan gener ally reduces construction cost too for browning Mash beans; mix with egg. Shape into patties (8 small or 4 large) and roll in crumbs. Brown on both sides in a little hot fat. Serves four. Hogs Can't Damaga Equip ment —Equipment is out of reach of the hogs so they can t damage it Valuable floor space is used for more hogs not for self-feeders Cora Auger Northco’s ex clusive core auger mixes and re mixes feed to insure that all the hogs receive the same ration STATE ZIP, H 7-14
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