Old New England is all about New England.
We invite you to come and enjoy our cities and towns. I will have recipes from all over, along with other things for your enjoyment. I’ll have some on-air interviews posted here in mp3 format for you to listen here on the web site or downloaded to your computer. You can add this site to a blog reader, or just visit every week. You never know what I’ll be up to, so bookmark the site and come back often!
Thanks!
Mark
Lighthouse Delmonico Potatoes
5-6 potatoes
½ pint light cream or half and half
1 stick butter
1 med casserole bowl
Boil 5-6 medium to large potatoes ½ hour (test with table fork for tenderness )
air cool and refrigerate over night and slice
In sauté pan ad butter, milk and potatoes, simmer for 5- 8 minutes
cool for 2 hours in refrigerator then bring to room temperature and
in the ungreased casserole bowl add mixture sprinkle bread crumbs on top and a few pads butter
in a preheated oven 350 degrees cook for 15 to 20 minutes …
Old New England Baked Beans
1 lb Navy beans ( I have used Pinto as well )
Sort and remove any pebbles and bad beans rinse, cover with fresh water (soak overnight) 6-8 hours.
7-8 strips thick bacon cooked and diced.
1 medium onion, chopped.
1 cup maple syrup.
½ cup ketchup.
¼ cup B-B-Q sauce.
5 teas. Cider vinegar.
1 teas. Prepared mustard.
1 teas. Salt
½ teas. Pepper.
……………………………….
Bring beans to boil, reduce heat and simmer 30-40 minutes until almost tender.
Save any water left from boiling beans to add, so beans remain covered. For those who may like a …
Because you asked
The Mark Wayne Equivalence Chart
A pinch ……………………………………… 1/8 tbsp, or less
3tsp. ……………………………………… 1 Tbsp.
2 Tbsp. ……………………………………… 1/8 cup
4 Tbsp. ……………………………………… ¼ cup
16 Tbsp. ………………………………………. 1 cup
5 Tbsp. + 1 tsp. ………………………………. 1/3 cup
4 oz ……………………………………….. ½ cup
8 oz ………………………………………. 1 cup
16 oz ………………………………………… 1 lb.
1 oz ………………………… 1 Tbsp. (Solid or liquid shortening)
1 cup liquid …………………………………………. ½ pint
2 cup …………………………………………. 1 pint
2 pints …………………………………………. 1 quart
4 cups liquid …………………………………………. 1 quart
1 quart ………………………………………….. 4 cups
4 quarts ………………………………………….. 1 gallon
8 quarts ……………………………………….. 1 peck (apples pears etc.)
1 jigger ………………………………………… 1 ½ fl. Oz (3 Tbsp.)
Easy and good Alfredo sauce
What you need
Saute pan or deep frying pan
Mixing bowl
Spoons
……………………………………..
1 stick butter
2 large cloves garlic
1 tablespoon coarsely chopped parsley (fresh)
pinch of salt and pepper
2 eggs
1 lb. Ricotta
2 tbs. Graded Parmesan
16 oz. Heavy Cream
What to do
Melt butter add chopped or crushed garlic saute 5-8 minutes ( do not brown)
Beat eggs with grated cheese; add ricotta and heavy cream, (fold in with wisp) add parsley, salt. Pepper, salt,continue to mix until smooth.
Stir mix into butter, bring to boil then simmer and stir for 10-16 minutes.
Serve over Fettuccine
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