BBS:      TELESC.NET.BR
Assunto:  Baked Beans With Spinach & Eggs
De:       Ben Collver
Data:     Mon, 27 Apr 2026 07:40:21 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Beans With Spinach And Eggs
 Categories: Beans, Vegetarian
      Yield: 1 Batch
 
           Red kidney beans
      1 sm Onion
      2    Celery ribs; up to 3
           Tomato sauce
           Spinach
           Eggs; one per person
           Butter
           Seasoning
 
  Soak the beans overnight, wash them, and put them into a saucepan of
  cold, salted water; as soon as it has boiled rapidly pour off the
  water and fill up the saucepan with boiling water, adding the onion,
  celery, and salt, pepper, and nutmeg, and let the beans boil gently
  until the skins will break easily. Then turn them into a colander and
  remove the skins; melt 1 to 2 oz butter (a liberal quantity should be
  allowed) in an earthenware pipkin; put in the beans, pour the tomato
  sauce over them, cover closely (tying a piece of parchment paper over
  the top if the lid does not fit well) and stand the pipkin in a pan
  of hot water in a moderately hot oven for 5 hours, replenishing the
  water when necessary and adding a little more sauce if it is
  required. Butter as many china egg poachers as are needed and break a
  new-laid egg into each, scatter a little salt & pepper over the top
  and place the poachers in a shallow pan of boiling water in the oven
  and let the eggs cook until they are sufficiently set to turn out.
  Make a border of carefully prepared spinach on a hot dish, place the
  eggs at intervals on it, and fill the middle with the baked beans; a
  little powdered parsley sprinkled over the eggs will add to the
  dainty appearance of the dish. The water in which the beans are
  cooked should be saved as it would be a good foundation for various
  vegetable soups or sauces.
  
  Recipe by Jeanne Jardine
  
  Recipe FROM: The Best Vegetarian Dishes I Know, 1910
  
  Recipe FROM: 
 
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