Mom's Recipes

Baked Beans In A Pressure Cooker

Ingredients:
4 cups white navy beans
8 cups water
1 can (28 ounces) tomatoes
1 can (5.5 ounces) tomato paste
1 clove garlic (crushed)
3/4 tablespoon salt
3/4 tablespoon dry mustard
2 bay leaves
2 tablespoons honey
4 tablespoons molasses
1 tablespoon worcestershire sauce
1 onion (chopped)

Instructions:
Wash beans in a colander.
Place beans and 8 cups of water in pressure cooker and turn on high.
When foam rises to surface, skim off foam, and add other ingredients.
Bring back to boil.
Cover pressure cooker and place pressure regulator on vent pipe.
When pressure regulator begins to rock, adjust heat (turn to medium) so that pressure regulator will maintain a slow, steady rocking motion.
Cook for 20 minutes.
Allow to cool before removing the pressure regulator.
It should make about 12 cups of delicious beans.
If you don't have a pressure cooker, use a crock pot--but it will take longer.
Warning: Don't take the top off the pressure cooker until it has cooled, or you could have a messy explosion.

Italian Spaghetti

Ingredients:
one pound mince steak (hamburger)
one can tomato paste
four large tomatoes (or 28-ounce can)
two garlic cloves
four onions
one cup chopped celery
one-half cup green pepper
one bay leaf
four cloves
one tablespoon celery salt
one-half pound mushrooms
one teaspoon sweet basil
one-quarter teaspoon thyme
salt and pepper to taste
one cup red wine
two pounds spaghetti pasta al dente

Instructions:
Slice garlic and onions, and fry.
Add meat and cook 10 minutes.
Add tomatoes and tomato paste, green pepper, celery, bay leaf, pepper seasonings, and simmer one hour.
Add mushrooms and wine, and simmer one hour.
(Tastes even better the next day.)

Hot Biscuits

Ingredients:
two cups all-purpose flour
four teaspoons baking powder
one-quarter teaspoon cream of tartar
one-half teaspoon salt
two teaspoons sugar
two-thirds cup milk
one-half cup shortening (Crisco)

Instructions:
Sift dry ingredients and chop in shortening.
Add milk immediately and stir.
Pat out until one-half inch high.
Bake on an ungreased cookie sheet for ten minutes at 450 degrees F.

Newfoundland Shortbread

Ingredients:
one-half pound butter
one-half cup icing sugar
one and one-half cup flour
one-half cup corn flour (starch)

Instructions:
Cream the butter and icing sugar.
Add the flours.
Chill.
Roll out and cut into shapes.
(Mom usually doubles this recipe.)
Bake at 300 degrees F. for 20-25 minutes, only until faintly brown.

Pineapple and Carrot Cake

Ingredients:
one eight-ounce can of crushed pineapple
two cups all-purpose flour
two teaspoons baking powder
two teaspoons ground cinnamon
one and one-half teaspoon baking soda
one teaspoon salt
four eggs
two cups granulated sugar
one to one and one-half cups vegetable oil
two cups shredded raw carrots
three-quarter cup chopped nuts (Mom uses pecans, not walnuts.)

Ingredients for glaze:
two cups sifted icing sugar
one tablespoon soft butter
one and one-half teaspoon grated orange rind (optional)

Instructions:
Preheat oven to 350 degrees F.
Drain pineapple, reserving juice for glaze.
Measure out three-quarter cup of pineapple.
Combine flour, baking powder, cinnamon, soda, salt--mix well.
In a large mixing bowl, beat eggs.
Gradually beat in sugar and oil.
Stir in the flour mixture, pineapple, carrots and nuts.
Spoon batter into a greased nine-inch bundt or tube pan.
Bake 60-70 minutes or until a cake-tester inserted into the center of the cake comes out clean.
Cool for 15 minutes, then remove from pan.
Beat two tablespoons of pineapple juice into the icing sugar and and butter, which have been creamed, until pourable. (Add two more tablespoons of pineapple juice if necessary.)
Stir in orange rind and pour glaze over cake.