Hobo Beans

This one is for the meat eaters, however, I make it vegetarian and will note that in the recipe.

This is a true Texas recipe.
There used to be a restaurant in Ft. Worth, Texas called, Larry's Crossing. The restaurant is no longer in business.
I met Larry many years ago and one day I asked for his secret recipe for Hobo Beans. ( true story, not a tall Texas tale). The recipe was eventually posted in the Fort Worth Star Telegram.

The restaurant was actually a train car, hence the name.......
It had an outdoor patio, live entertainment and plenty of Shiner Bock beer! ( you know, an imported beer from Shiner, Texas...... it's a local thing!) There are actually places here in Texas that make us pay an import price for Shiner....... Oh well, another time, another story!

Anyway, this is a great recipe!

Larry's Crossing Hobo Beans:

1 C Brown sugar. ( if it starts with brown sugar it has to be good)
1/2 C sugar
1/2 C of your favorite Barbeque Sauce
1/2 C catsup
1/4 C mustard
1/2 C Bacon, cooked and finely chopped
1/2 TBS salt
1 TBS Worcestershire Sauce
1/2 TBS Tabasco Sauce
1/2 TBS Louisiana Hot Sauce or additional Tabasco Sauce
1/2 C water
64 ounces of commercial Pork and Beans
1/2 lb. chopped Barbeque Beef

Combine all ingredients in a Cast Iron Dutch Oven and simmer 30 minutes
Bake, uncovered at 350 degrees for 1 hour.

Now for the Vegetarian version:
I use Bush's Vegetarian Baked Beans
Morning Star Farms Hickory BBQ Riblets.
Gardein Beefless Strips , shredded.
I also use a vegetarian bacon ( Morning Star Bacon Strips) fried crisp in a bit of vegetable oil or Microwave several strips for 1 minute. Use as many as you like in this recipe.

I have served this to my meat eating friends without telling them they're eating a vegetarian dish and they love it!

I sent the original clipping from the Fort Worth Star Telegram to my sister in Denver. It was in Aunt Faye's recipe book that my sister sent to me when I was researching recipes for the blog.

Enjoy!
Peace in the Kitchen!

Adirondack Cranberry Conserve

I found this recipe in my collection and when I read, to combine in a jelly pot, I researched it.
We actually have one of these and I never new what it was for.
They are antique brass pots with handles. Mine holds pine cones!

Combine in a jelly pot:
2 finely chopped whole seedless oranges (peel included), 3 cups of Cranberry juice.

Fast Boil 20 minutes until the peel is tender.
Add 1.5 quarts ( 2- 12 ounce packages) of Cranberries.
1/2 C raisins
1/4 C sugar
Stir until the sugar dissolves.

Cook fast until volume reduces and fruit is almost jelly, about 8 minutes, stirring down boiling bubbles.

Add 1 C chopped Walnuts during the last 5 minutes of cooking, ( in Texas we add Pecans, Pecans to everything!)

Pour into hot sterilized 8 oz. jars leaving 1/4" space.
Makes about 9 cups.

Enjoy!
Peace in the Kitchen!

Cranberry Relish

This comes from my collection of the Best of the Best recipes. 2008

The note I have at the bottom of the page in the book says, "don't even make another kind, this is incredible."

I know that everyone has their favorite cranberry relish recipe and I would have to say, this is mine.
I make it a week ahead.

Cranberry Relish:

1- 12 oz. bag of fresh Cranberries
1 large Apple, peeled, cored and coarsely chopped
1C Golden Raisins
3/4 C Sugar
1/2 C Orange Juice
1/2 TBS Balsamic Vinegar
1/2 tsp Cinnamon
1/2 C chopped Pecans (added when cooled)

Place all ingredients except vinegar and pecans in a saucepan and stir to combine well.
Bring to a boil over medium heat.
Lower heat and simmer until thickened, about 5 minutes
Remove from heat, add vinegar.
Place in a heatproof container, cover and cool to room temperature.
Add Pecans when completely cooled.
Refrigerate covered.
It will keep up to 2 weeks refrigerated.

Enjoy!
Peace in the Kitchen!

Xmas Date Loaf

I love these old recipes hand written on index cards.
This one was originally my Grandmother's and then my Mother's

1 lb, dates ( whole) or prunes
1 lb. walnuts ( whole)

Sift together:

1 cup sugar
1 cup flour
2 tsp. Baking Powder
4 eggs beaten light ( note the reference to egg beaters) I think my Mother  added that, I can't imagine that my Grandmother ever had egg beaters.
1 tsp vanilla, salt

Mix dates, nuts & sugar & flour
then eggs last.

Bake 350
1 hour
loaf pan


I think I'll make this one!

Enjoy!
Peace in the Kitchen!

Who wants fruitcake ? I do, I do!

How often do you hear that?

Ok, so it's not the most well received food , but maybe you'll like this recipe. I do, I do!


Refrigerator Fruitcake

1 - 12 oz. box of Vanilla Wafers, finely crushed.
1 - 16 oz. jar of Maraschino Cherries, drained and chopped.
Reserve a few Cherries halved for decoration.
or: 2 C of mixed Candied Fruit
1 C Raisins
1.2 C chopped Dried Apricot.
1 C roughly chopped Pecans. Reserve some halves for decoration.
1 - 3.5 oz. can of Bakers Angel Flake Coconut.
1 - 14 oz. can of Sweetened Condensed Milk.
1/4 C Brandy

Soak Cherries, Raisins, Apricots and Pecans in the Brandy, in a small jar for at least 2 weeks prior to making the cake.

In a mixing bowl combine:
Cookie Crumbs
Raisins
Apricots
Pecans
Coconut

Stir in the Milk, until combined well and all Cookie Crumbs are moistened.

Press into a Loaf Pan and flatten the top.
Decorate the top with reserved Cherries and Pecans.

Cover with plastic wrap and refrigerate 1-2 weeks.
Un mold and slice to serve.

Who knows, maybe this is the one!

Enjoy!
Peace in the Kitchen!

Cherry Cream Freeze , My mother's recipe

My mother always made this for Thanksgiving and Christmas beginning in the 50's.
It was my favorite dessert as a child.

My mother made it in aluminum ice cube trays without the dividers.
I have a source for them, I should order some.

Here's my mother's recipe.
Cherry Cream Freeze:

1 1/3 C (15oz. can) sweetened condensed milk
1/4 C lemon juice
1- 12 oz. package of frozen sweet dark cherries.
3/4 C ( 1 9 oz. can) well drained crushed pineapple.
1/4 tsp almond extract.
2 C heavy cream, stiffly whipped.

In a large mixing bowl, combine:
milk
lemon juice
cherries
pineapple
almond extract
Mix well.

Gently fold in whipped cream.

Place mixture into a 9x5x3in loaf pan.
Cover tightly with aluminum foil.
Freeze for 24 hours.
Dip pan half way in a pan of warm water to release.
Un mold onto a serving platter.
Slice to serve.

Enjoy!
Peace in the kitchen!

Torta Di Riso

This doesn't sound like a Hippy in the Kitchen kind of recipe, but I was a privileged hippy! Or so my parents thought ........

Anyway, this is a Best of the Best from my personal collection of recipes. (1984)
Serve this and your guests will think you're  a really fancy cook!

Torta Di Riso

Pre heat the oven to 350 degrees.

1 quart of milk (4 cups)
1/2 C Italian Arborio Rice
1 C sugar
1 tsp vanilla
1/2 C raw whole almonds ( here's where the hippy part is)
1 TBS sugar & a few drops of water
6 eggs
3 TBS almond liqueur
1 tsp almond extract
Additional Almond Liqueur
Homemade Whipped Cream, recipe to follow.

Bring milk to a boil in a heavy saucepan.
Stir in the rice, mix well.
Blend in sugar and vanilla.
Reduce heat and simmer slowly, uncovered, stirring occasionally about 20 minutes.
Allow to cool.

Pre heat broiler.
Arrange Almonds in a single layer on a cookie sheet.
Sprinkle with 1 TBS sugar and a few drops of water.
Broil until they begin to caramelize.
Transfer to a food processor and coarsely chop.

Generously butter a 10" quiche pan ( this recipe fits perfectly)

Beat eggs together with 3 TBS Almond Liqueur and Almond Extract, in a large bowl.
Add Almonds and rice mixture and blend well.

Place the mixture in the quiche pan
Bake until the top is chestnut brown, about 1 hour.
Remove immediately. poke holes in the top with a toothpick and sprinkle generously with additional liqueur.
Cut into wedges and cool before serving.

Serve individual slices with Homemade Whipped Cream.


This is my favorite recipe for homemade Whipped Cream:

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!