Claudette Chambers of Baltimore requested recipes for real baked-in-the-oven baked beans.
Louise Wagner of Sebastopol, Calif., responded with tester Laura Reiley's choice. Wagner wrote: "I found this in a Better Homes and Garden Best Budget Recipes magazine from 1973. Enjoy. We do."
Boston Baked Beans
Makes 8 servings
16 ounces (2 cups) dry navy beans
2 quarts cold water
1/2 teaspoon salt
1/2 cup molasses
1/3 cup packed brown sugar
1 teaspoon dry mustard
4 ounces salt pork
1 medium onion, chopped
Rinse beans; add to water in saucepan. Bring to a boil and simmer 2 minutes; remove from heat. Cover and let stand 1 hour. (Or, add beans to cold water; soak overnight.) Do not drain. Add salt to beans.
Cover and simmer till tender, about 1 hour, then drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar and mustard.
Cut salt pork in half; score one half. Grind or thinly slice remainder. In 2-quart bean pot or casserole, combine beans, onions and ground salt pork. Pour molasses mixture over. Top with scored pork.
Cover; bake in 300-degree oven for 5 to 7 hours. Add more liquid if needed.
Tester Laura Reiley's comments: "Delicious! It's the classic Boston staple with a deep, smoky, sweet sauce that perfectly complements the little, creamy white beans. ... I would add a bit more salt before serving."
Per serving: 394 calories; 12 grams protein; 12 grams fat; 4 grams saturated fat; 60 grams carbohydrate; 12 milligrams cholesterol; 365 milligrams sodium
Norris Walker of Baltimore wants to find a recipe for vegetarian chili like one he used to get at the Daily Grind in Baltimore.
Tom Anderson of Lewisburg, W.Va., writes: "Do you know anyone who has the recipe for Haussner's restaurant's fried eggplant? It was just delicious."
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Names must accompany recipes.