Logically Molasses.... MEATS • VEGETABLES
Reading edition
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GLAZED HAM
6 to 8 lbs. cooked ham Whole cloves 2 tablespoons GRANDMA’S MOLASSES ½ cup sugar ½ teaspoon dry mustard 3 tablespoons GRANDMA’S MOLASSES
Heat oven to 325° F. (moderately slow). Remove skin and part of fat from a hot, cooked ham. Score fat in diamond shapes; stud with cloves. Place on wire rack (cake cooler) in large, shallow pan. (If desired, line pan with metal foil). Dribble 2 tablespoons molasses over entire surface of ham. Mix remaining ingredients; pat uniformly over ham. Bake 40 minutes or until ham is glossy and brown.
PANNED GLAZED HAM
Cook slices of ham on both sides in heavy skillet until almost brown. Spread GRANDMA’S MOLASSES thinly over each side; continue cooking until ham has browned and is nicely glazed.
PINEAPPLE UPSIDE DOWN LOAF
Topping
1 tablespoon butter or margarine 2 tablespoons GRANDMA’S MOLASSES 1 tablespoon sugar 3 slices pineapple 3 maraschino cherries
Ham Loaf
2½ cups (1 lb.) cooked, ground ham 2 cups (1 lb.) uncooked, ground pork 1 cup crushed corn flakes ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon dry mustard 2 eggs, beaten ¼ cup milk
Heat oven to 350° F. (moderate). Melt butter or margarine in 4x9x3-inch loaf pan, measured across bottom. Stir in molasses and sugar; spread uniformly over bottom of pan. Arrange pineapple and cherries over molasses-butter mixture. Mix all ingredients for ham loaf in order given. Spread mixture in pan over pineapple; press down. Bake 1 hour. Turn out on hot platter with pineapple and cherries on top.
YIELD: 16 slices, ½ inch thick.
BARBECUE SAUCE
3 tablespoons butter or margarine ½ cup chopped onions 6-oz. can tomato paste ¾ cup water 3 tablespoons vinegar 3 tablespoons GRANDMA’S MOLASSES 2 tablespoons Worcestershire sauce 2 teaspoons salt 2 teaspoons dry mustard ½ teaspoon pepper ¾ teaspoon chili powder ½ teaspoon garlic powder or 1 garlic bud
Melt butter or margarine in saucepan. Add onions; cook until limp. Add remaining ingredients; mix well. Pour over frankfurters, spareribs, hamburgers, or meat balls that have been browned. Cook over low heat or bake in oven until the sauce is of desired thickness and meat is tender.
YIELD: 1½ cups sauce.
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BAKED LIMA BEANS
2 cups dried Lima beans 6 cups cold water 4 teaspoons salt ¼ cup catsup ¼ cup GRANDMA’S MOLASSES 2 tablespoons chopped onion 1 teaspoon dry mustard ¼ teaspoon pepper Frankfurters or bacon strips
Wash beans. Add cold water; soak overnight. Add salt. Cover saucepan. Cook in water in which beans were soaked until tender. Drain; save 2 cups bean liquid and mix with catsup, molasses, onion, mustard, and pepper. Pour beans into a 2-quart bean pot. Add liquid mixture. Arrange frankfurters or bacon strips over beans. Cover. Bake in moderately slow oven (325° F.) 2 hours. Uncover. Bake 15 to 20 minutes to brown frankfurters or bacon. YIELD: 8 to 10 servings.
BAKED BEANS (QUICK METHOD)
4 cups (2 lbs.) dried beans Cold water 1 large onion 4 teaspoons salt ½ cup catsup ½ cup GRANDMA’S MOLASSES ½ teaspoon pepper 2 teaspoons dry mustard ½ lb. salt pork
Wash beans. Cover generously with cold water; soak overnight. Add onion, salt, and if necessary, additional water to cover beans; bring to boiling point in covered saucepan. Remove onion. Simmer until beans are tender. Drain; save 3 cups bean liquid (add additional water to make 3 cups, if necessary). Mix bean liquid with catsup, molasses, pepper, and mustard. Pour beans, onion, and salt pork into bean pot. Add liquid mixture. Cover. Bake in moderately slow oven (325° F.) 1¾ hours. Uncover. Lift pork to top of beans; bake 20 to 25 minutes to brown pork. YIELD: 16 servings.
Old Fashioned Baked Beans: Simmer only until beans are half done (skins break). Bake in slow oven (300° F.) 6 to 8 hours.
BAKED CANNED BEANS
2 cans baked beans 2 tablespoons GRANDMA’S MOLASSES 1 tablespoon chopped onion ½ teaspoon salt 1 teaspoon prepared mustard 3 strips bacon
Heat oven to 350° F. (moderate). Heat beans. Stir in molasses, onion, salt, and mustard. Pour into baking pan. Arrange bacon over beans. Bake until bacon is brown and crisp. YIELD: 5 to 6 servings.
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BAKED ACORN SQUASH
Acorn squash ¹/₁₆ teaspoon salt Dash of pepper ¹/₁₆ teaspoon cinnamon 2 whole cloves 2 teaspoons GRANDMA’S MOLASSES 1 teaspoon butter or margarine
Heat oven to 400° F. (moderately hot). Wash squash; split in half, lengthwise, and scrape out seeds. Put the remaining ingredients into each half. Bake 45 minutes, in covered pan, containing 2 inches of hot water. Uncover; bake 15 minutes or until squash is tender and has browned.
Steamed Acorn Squash: Place squash in a large pan about 4 inches deep; pour from 1 to 2 cups water around squash, and cover with metal foil. Cover pan with a tight-fitting lid. Steam over medium heat 20 minutes or until squash is tender.
GLAZED CARROTS AND ONIONS
8 carrots 8 onions ¼ teaspoon salt Dash of pepper ¼ cup GRANDMA’S MOLASSES 2 tablespoons butter or margarine
Heat oven to 350° F. (moderate). Cook carrots and onions until almost tender in just enough salted water to be absorbed during cooking. Place in casserole. Sprinkle with pepper. Dribble with molasses and dot with butter or margarine. Bake, uncovered, 25 minutes (basting occasionally) until vegetables have browned and are nicely glazed.
YIELD: 4 servings.
Glazed Sweet Potatoes or Squash: Replace carrots and onions with cooked sweet potatoes or parboiled winter squash.
MASHED SWEET POTATO CASSEROLE
3½ cups mashed sweet potatoes ⅓ to ½ cup GRANDMA’S MOLASSES 3 tablespoons butter or margarine, melted ½ teaspoon grated lemon or orange rind ½ teaspoon salt Marshmallows
Heat oven to 350° F. (moderate). Combine sweet potatoes, molasses, butter or margarine, lemon or orange rind, and salt. Add a little milk if potatoes are too dry. Pour into casserole. Top with marshmallows. Bake 30 minutes or until sweet potatoes are hot and marshmallows have browned.
YIELD: 8 servings.
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