Typical Maine Winter Comfort Foods (elementary school, drain, vegetables)

[Trailmonkey]

Mrs. Trailmonkey also makes venison mincemeat. My friend/neighbor won't eat "meat" cookies. I, however, love her mincemeat! Wow, chit on a shingle, tuna casserole, etc..... Memories........

However, my favorite meal of all time is tallerini. CLICK HERE I prefer mine with cheddar cheese. I can eat about 3 platefuls! It is one of those meals my mother used to make..... I tried to make it a couple of weeks ago, and it was not the same. No, really, it wasn't even the same color! (I forgot a few steps).

[tcrackly]

Originally Posted by Trailmonkey

Mrs. Trailmonkey also makes venison mincemeat. My friend/neighbor won't eat "meat" cookies. I, however, love her mincemeat! Wow, chit on a shingle, tuna casserole, etc..... Memories........

However, my favorite meal of all time is tallerini. CLICK HERE I prefer mine with cheddar cheese. I can eat about 3 platefuls! It is one of those meals my mother used to make..... I tried to make it a couple of weeks ago, and it was not the same. No, really, it wasn't even the same color! (I forgot a few steps).

Did you misspell what went on the shingle? We called it something, well, similar.

[Elcarim]

SOS must be universal code!

[Zymer]

Originally Posted by starwalker

Elston, please explain tuna and salmon "wiggle". I love both canned fishes and have eaten them lots of ways, but have never heard of this one.

also, if anyone has a traditional recipe for those Saturday night baked beans (that doesn't start out with "can of baked beans") I would appreciate it. My mom always embellished the canned ones, and the recipe I tried last month just didn't quite work.

2 lbs dry Navy beans (or Kidney, Soldier, Yellow-Eye whatever you like- I use the Navy beans, I think they are less "gassy" than any of the others. Original recipe called for a pound and a half, mostly I see beans in 1lb bags- I ain't gonna save a half bag of beans for another day, dump 'em in, it just makes a little more.)

2 lbs thick cut bacon- cut into whatever size pieces you like and blanche. (My original recipe called for 1 lb smoked ham or ham hocks, or 1/2 lb cubed salt pork. I use the bacon, and a whole two pounds of it...I might even start using more, I like plenty of bacon in my beans. Use as much as you like of whatever you want.)

Coarse chopped onion- original recipe calls for 1/2 cup but I like lots of onion too. My notes increase it to a whole cup but the last time I made them I used two BIG onions, I like lots of onion...did I say that already? Use as much as you want of whatever kind of onion you like, or leave 'em out entirely if you don't like 'em, up to you.

1/2 cup packed brown sugar- I use the dark brown, and more than that, probably a cup or better- there's more beans in there anyway so it needs a bit of an increase.

1/2 cup maple syrup...that's what the original recipe calls for anyway, I'd use more if I used the maple syrup at all, but I don't. My notes say a cup of molasses, but I think I use a cup and a half- comes in 24oz jars so I just dump half of it in, to heck with measuring.

1 tsp salt, more or less. Dump some pepper in too, if you want.

1 tsp dry mustard. I use more, two tsp, at least, sometimes more.


Completely soften beans. Soak over night, discard water after. Next morning, while you're frying up the bacon, cover beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, then reduce heat and simmer for an hour and a half, or until they are tender. Discard that water too, when you're done.

Put your softened beans in a crockpot (if you don't have a nice big beanpot and a slow, wood-fired oven) with a cup of water. Add all remaining ingredients and mix well. (I disolve my mustard, molasses and brown sugar in a cup of HOT water- don't try it in a one-cup measuring cup, it won't work out too well.) Add more water to get the liquid level over the beans. Cover and cook on LOW 10-12 hours, or, if you ain't got no patience and don't give a rip cook 'em on HIGH for 4-5 hours...but I think good beans, like good sex, shouldn't be rushed. If you want to be a premature masticator, go ahead...but don't blame me if your spouse gets upset because you finished too soon. Oh, and if you want to do it right and be ready by supper, you'll have to be up early.

If you like your beans thick, like I do, turn to high and uncover for the last hour. If you want, you can put in some ketchup too now. How much? Whatever. I just squirt it in until I think it's enough. If you used ham with a bone you'll also want to cut all the ham off the bone and put it back in the pot...yes, the ham, not the bone.

Be sure to keep an eye on the liquid level while they're cooking and top up with water if you need to- you don't want them to dry out...and if you think you can just guess and fill the pot to the top at the start and forget about it, go ahead...but molasses and brown sugar make one heck of a mess when they overflow the pot. Trust me, I know.

Enjoy.

Some pickled crab apples would go real nice with these but I haven't found my graet aunt's recipe for those, maybe she just didn't write it down.

Don't forget the brown bread.

[msina]

I don't bother to soak the beans if they're going in the crock pot. I just cook them for 8-10 hours, (overnight). I like to use salt pork myself, I dice it, remove it from the pan and use the dripping in the beans saving the pieces as a garnish. Yum.

[msina]

TUNA WIGGLE

8 oz. pkg. noodles
1 can tuna (drained)
1 can cream of celery soup
1/3 c. milk
1 (10 oz.) pkg. frozen peas
1/4 c. seasoned bread crumbs
1/4 c. grated cheese
Bread crumbs
butter

Cook noodles according to directions; drain. In greased baking dish mix noodles with remaining ingredients. Sprinkle top with bread crumbs and dot with butter. Bake at 350 degrees for about 35-40 minutes.

[Elcarim]

Oh! Tuna Casserole.

[Maineah]

Originally Posted by Elcarim

Oh! Tuna Casserole.

Stop !!! I have a weak stomach!

[CoastalMaine]

Tim,

Kinda makes you really appreciate, "Oh Canada" now doesn't it!?!?!?!?!

Originally Posted by Maineah

Stop !!! I have a weak stomach!

[Maineah]

Originally Posted by CoastalMaine

Tim,

Kinda makes you really appreciate, "Oh Canada" now doesn't it!?!?!?!?!

Hey I know it's YOUR favorite but NOT mine!!!