ard Sauce.
Its a New England custom to serve Indian Pudding
Fry bacon until crisp.
Remove from skillet.
Brown onions. Add all other ingredients except beans.
Cook 15 minutes, uncovered.
Drain the lima and kidney beans.
Mix with the can of New England-style baked beans and crumbled crisp bacon.
Mix onion and bean mixture.
Pour into 3-quart casserole.
Bake at 350\u00b0 for 1 hour.
Serves 15.
Bake shell at 400\u00b0 for 8 minutes.
Remove from oven.
Reduce oven temperature to 325\u00b0.
Saute onion in butter.
Mix all ingredients and cook in crock-pot on low for 8 to 10 hours.
Cook potatoes and onion in 2 cups water, until done.
Do not drain.
Add rest of ingredients and simmer 15 to 20 minutes.
Add salt, pepper and butter to taste.
With electric mixer, gradually blend soup, chili sauce and onion into cream cheese.
Chill.
Serve in bread bowl or just with crackers or chips.
Preheat oven to 350 degrees.
Bring water to a boil on stove.
Heat soup on stove top, stirring occasionally.
Add salt to boiling water.
Add the package of Rotini pasta to the boiling water.
Cook pasta until tender.
Drain pasta and place in casserole dish.
Mix in heated soup.
Sprinkle cheddar cheese over the top.
Bake in oven for 10 minutes or until cheese is melted.
*Be sure you have New England clam chowder, not Manhattan style.
Melt margarine in a large skillet.
Add onion and clams; saute over low heat for 5 minutes.
In large Pyrex bowl, combine soups and half and half; stir thoroughly.
Pour margarine and clam mixture into soup.
Bake at 250\u00b0 for 3 hours; stir each hour.
Place onion and butter in 4-quart casserole.
Cook on High for 5 minutes or until onion is tender.
Stir in remaining ingredients.
Season with salt and pepper as desired.
Cook on High for 15 minutes or until heated through.
Stir 1 or 2 times during cooking.
Place onions (cut in rings) in skillet; add sugar, mustard, garlic powder, salt and vinegar.
Cook 20 minutes, covered.
Add onion mix to beans; add bacon (fried crisp, crumbled and drained). Pour into 3-quart casserole.
(Drain all beans except New England-style.)
Bake in moderate oven, 350\u00b0 for 1 hour.
Makes 12 servings.
Combine clam chowder and minced clams.
Add cooked potatoes and hard boiled eggs and milk.
Heat through and serve.
Melt butter and add soup and half and half creamer. Cook over low heat.
Scrod is not a fish at all.
It is a classic way of preparing common fish filets in New England.
Fish should be served with potatoes.
With this dish, I prefer small red potatoes, halved and sauteed in butter in parsley and pepper.
ou want to go \"all New England!\".
VARIATION 1.
If
f potato soup, and the New England clam chowder and blend well
drain soaking water, replace with new and boil the beans 30
Make and arrange pie crust.
Brown meats.
Drain excess fat. Add spices.
Mix well.
Add mashed potatoes to meat mixture until thick consistency.
Cover pie with pie crust.
Bake at 350\u00b0 until pie is golden brown.
Cream the cheese with butter until soft and blended. Beat in sugar and vanilla. Stir flour and baking powder into cheese mixture. Spread in ungreased 13 x 9 x 2 pan. Bake at 375 degrees for 15 min. or until firm and lightly browned on edges. Sprinkle chocolate over top and let stand to melt. Spread until evenly coated. Sprinkle with almonds. Cool then cut lengthwise into 1 inch strips. Cut across to get 4 inch lengths. Yield 27 sticks.
Cook vegetables in small amount of chicken broth.
Cook noodles.
Mix all ingredients together except cheese and crumbs. Top with cheese and crumbs.