MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Soy Bean Casserole
Categories: Casseroles, Vegetarian
Yield: 1 Batch

1 lb Dried soy beans
4 Fresh tomatoes
2 Yellow onions
2 tb Safflower oil
2 tb Vegetable salt
1 tb Thyme
1/3 c Ricotta cheese
4 sl Cheddar; up to 5, thin

Soak soy beans overnight and cook in a large pot for 3 to 4
hours--until tender. If a pressure cooker is preferred, they usually
can be cooked in about 30 minutes.

Chop onions. Cover with oil and place in a flat pan under broiler for
a few minutes until browned.

Cut tomatoes in small chunks, being sure to save all the juice.

Drain cooked beans and place in a greased casserole dish or
earthenware bean pot. Add tomatoes and their juice, sauteed onions,
safflower oil, salt, thyme, and ricotta cheese (cut into small
pieces), then mix. Bake in a medium (350?F) oven for about 1 hour.
During last 5 to 10 minutes add slices of cheddar cheese over top.

Recipe by Gypsy Boots

Recipe FROM: Bare Feet And Good Things To Eat, 1965

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Hi Ben,

Title: Baked Soy Bean Casserole
Categories: Casseroles, Vegetarian
Yield: 1 Batch

Back in the mid 70s to early 80s we lived down on the coast of NC, the
town of Swansboro (between Jacksonville and Morehead City). We weren't
making a lot of money so did a lot of cooking on the cheap--soy and
other beans, pasta, etc. Steve was on the town vlunteer fire department
so one year for the Christmas time family pot luck I made a crock pot
full of "baked" soy beans. This was in the time when soy beans were
considered more as animal feed but the crock pot came home empty. One of
the town police officers stopped at the fire department for supper, took
some of the beans. He complimented Steve on the beans, then asked what
kind of beans we'd used--was quite surprised to find out that it was soy
beans.

Basically, I soaked dry soy beans, then cooked them with some bacon or
salt pork, molasses, ketchup, mustard, brown sugar, canned tomatoes and
onion. After cooking all day on low in the crock pot they were nice and
tender. I've since done it with other beans over the years & various
places we've lived and usually came home with an empty crock pot.






---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

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Hi Ruth!

I've since done it with other beans over the years & various
places we've lived and usually came home with an empty crock pot.

That's my favorite kind of cooking: so simple no recipe required.
This morning i made grape mush.

I picked homegrown grapes off of 3 bunches.
I put 1/2 cup masa harina and 2 cups cold water in a saucepan.
I stirred until well mixed, then added the grapes.
I cooked it over medium heat for 20 minutes, stirring
occasionally, especially towards the end.
I served it with 2 tb peanut butter.

It's not fancy but once cooked it smelled surprisingly good.
I've noticed that some batches of masa harina smell a lot better
than others.

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Hi Ben,

I've since done it with other beans over the years & various
places we've lived and usually came home with an empty crock pot.

B > That's my favorite kind of cooking: so simple no recipe required.

I do that a lot, then have to stop and think how/what I did to put it
together if Steve says he wants it again. (G) The past few months tho,
I've been trying new recipies that I either printed off in the past or
just searched for/printed to specifically use a certain ingredient (like
figs). If they are approved, they're kept, if not, they go into the
recycle bag.


B > This morning i made grape mush.

B > I picked homegrown grapes off of 3 bunches.

We don't have any home grown grapes. I do remember my dad trying to grow
them, ended up with just a few shrivly clumps of raisins, even after
several years of trying. I think his biggest problem was that he had too
short a growing season.


B > I put 1/2 cup masa harina and 2 cups cold water in a saucepan.

Steve can't eat any corn products except corn starch and corn syrup.


B > I stirred until well mixed, then added the grapes.
B > I cooked it over medium heat for 20 minutes, stirring
B > occasionally, especially towards the end.
B > I served it with 2 tb peanut butter.

I'll pass on the peanut butter, got overloaded with it when I was
younger and was never able to tolerate it since. OTOH, Steve could eat
it every day (but doesn't).

B > It's not fancy but once cooked it smelled surprisingly good. B >
I've noticed that some batches of masa harina smell a lot better B >
than others.

I've not used masa in decades, have bought tamales now and again but
never noticed a difference in the smell of the masa. (I'll buy them for
my supper nights when Steve has a meeting with supper included.)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Even I don't understand what I just said...

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