Canadian-Style Bacon, Baked Beans and Sweet Potato Casserole

Canadian-Style Bacon, Baked Beans and Sweet Potato Casserole

Forty and five years ago, before bacon was introduced and marketed as a breakfast food, it was considered fine dining to serve a slab of bacon for supper. Served as a side, New England Baked Beans is the perfect accompaniment. In addition, if company is coming slide a Sweet Potato Casserole in the oven along side the bacon, beans and bread!

Recipes follow:

Glazed Canadian-Style Bacon

 1     3-pound piece Canadian-style bacon

 ½    cups packed brown sugar

 1     tablespoon all-purpose flour

½     teaspoon dry mustard

1/8   teaspoon ground cloves

 2     tablespoons water

Place bacon in shallow baking pan. Bake, uncovered, in 350-degree oven for 1 hour. Meanwhile, blend brown sugar, flour, mustard and cloves; mix in the water. Brush half the mixture on Canadian-Style Bacon; return to oven for 10 minutes. Brush on remaining mixture; bake 5 minutes more.

New England Baked Beans

 2     pound dry navy beans (4 2/3 cups)

 4    quarts cold water

 1     teaspoon salt

 8     ounces salt pork, cut up

 2     large onion, chopped

 1     cup molasses

2/3   cup packed brown sugar

 2     teaspoon dry mustard

1     teaspoon salt

“Sort and rinse beans.” Add to the 4 quarts water in heavy saucepan. Cover pan and soak overnight. (Or, bring to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour) Do not drain. Add the 1-teaspoon salt. Bring to boiling; reduce heat. Cover and simmer 1 hour or till tender. “Drain, reserving liquid.” In 5-quart bean pot or casserole, combine beans, salt pork and onion. Stir in 2 cup of the reserved bean liquid, molasses, brown sugar, mustard, the 1-teaspoon salt and 1/2 teaspoon pepper. Cover and bake in 300-degree oven for 31/2 hours or until desired thickness. Stir beans occasionally. If necessary, stir in a little additional reserved bean liquid for moistness.

Sweet Potato-Cashew Bake

 1    cup packed brown sugar

2/3  cup broken cashews

½    teaspoon salt

½    teaspoon ground ginger

 4    pounds sweet potatoes (10 to 12 med), cooked,
       peeled, and cut crosswise into thick pieces

 1    16-ounce can peach slices, well drained

 6    tablespoons butter

Combine brown sugar, cashews, salt and ginger. In 13X9X2-inch (or a little larger if you have it) baking dish, layer half the sweet potatoes, half the peach slices and half the brown sugar mixture. Repeat layers. Dot with butter. Bake, covered, in 350-degree oven for 45 minutes. Uncover and bake mixture about 10 minutes more. Spoon brown sugar syrup over potatoes and peaches before serving.