April 27, 2018
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Old recipe can be altered to use 14.5-ounce cans

By Sandy Oliver Special to the News, Special to the BDN

Elaine Covell of Bangor asked if anyone had a good crockpot recipe. Myra Kinsman of Milo came through with one perfect for the coming cold weather. The more current name for crockpot, by the way, is slow cooker which, admittedly, sounds a tad more dignified.

Myra obtained her recipe from Mable Hoffman, and this must be a trusty old recipe because it calls for one 16-ounce can each of kidney beans and tomatoes. Sixteen ounce cans have gone the way of black-and-white television, and now the slightly downsized cans weigh 14.5 ounces. This is a little like cooking with scant cups full. I measured out a 14.5 ounce can of kidney beans and came up with a cup and a half of beans, without the liquid. With liquid, it measures a hair over 1¾ cups. Same thing, more or less, with the tomatoes. What to do?

Well, we can live with it and just figure that we won’t get the same number of servings as the older recipe claims we will. Or we can open a 28-ounce can, measure out two cups and have a little left over, or just add more vegetables to the dish. In a recipe like this, you could decrease the amount of meat to match the smaller cans or use larger cans and increase the meat.

Or you can forget canned beans; instead soak dry beans overnight and cook them in the morning to add to the pot. You can open a pint of your own canned tomatoes or cook fresh tomatoes to add. Of course, that isn’t nearly as handy as opening a can or jar. After all, a recipe like this one is a boon to the person racing off to a job who wants to provide the family a reasonably wholesome supper that mostly cooks itself.

The other great thing about this recipe is that you do not have to cook the meat before adding it to the crockpot, so there is no other kitchen mess. One pot. That’s all. Nice.

Looking for…

Sylvia Gagnon of Fort Fairfield wrote, “I am searching for a recipe that I clipped from the Portland Sunday paper back in 1992, shortly after President Clinton was voted into office. The name of the recipe is ‘President Clinton’s Inauguration Cookie.’ I had this recipe for quite some time and somehow have misplaced it. If you can locate this for me, you will see how special a recipe it is. A healthy cookie.” Sylvia asked the Portland paper for it, but no soap, and she said, “I also went on the President Clinton Web site and no help there.” She said, “It is such a very good, and special recipe that I know that others must have clipped it also.” If anyone did clip this cookie recipe and can still find it, would you be willing to share?

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