Unpretentious three item brunch menu from dime store books
A simple six serving brunch combines eggs with light cream and white sauce, mushrooms, and a fig salami plate. It includes champagne orange juice mix, croissants, and coffee, plus an optional mushroom and egg dish with tarragon cream.
MENTIONED IN THIS ARTICLE
Star
Saucy Outdoor Barbecue Marinades From 1979 Guide
Outdoor cooking tips and several marinades and sauces for barbecue, including a kabob marinade and a hot barbecue sauce. Instructions cover marinating in glass containers, overnight refrigeration, and basting during cooking. Recipes name ingredients and yields.
MENTIONED IN THIS ARTICLE
U.S. Department of Agriculture
USDA
Agricultural Marketing Service
Boston Baked Beans and Easy Bean Dishes Guide
A vintage guide promotes dry navy beans for nutrition and offers a Boston baked beans recipe with steps for soaking boiling and baking. It presents follow up meals including broiled bean sandwiches bean tomato bake and bean patties with simple variations and serving ideas.
MENTIONED IN THIS ARTICLE
U.S. Department of Agriculture
Boston
Canning green beans at home with step by step process
Instructions for preparing green beans for canning include washing, trimming, and cutting beans, packing into jars with one teaspoon salt per quart, covering with boiling water, and processing in a steam pressure canner. Follow manufacturer directions for venting and processing times for pints and quarts.
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