Quoting Dale Shipp to Jim Weller <=-

My mother's house [...] had an electric stove. The back burner had
the ability to lower and become a slow cooking stew burner. The pot
sank down so that the top was at stove top level. Our stove has a separate setting for simmer.

Neat! I've never come across such an appliance.

Today I use a crockpot.

We not only use them, we have a full shelf full of them in
different sizes.

I have just one medium sized one and in the wintertime when the
extra heat is welcome in the kitchen I prefer to use a large heavy
covered casserole dish or bean pot in a moderate oven.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Beans for the Crockpot
Categories: Crockpot, Beans, Pork, Onion
Yield: 8 Servings

1 lb Dried small white beans;
-rinsed
4 1/2 c Water
1/3 c Molasses
1/4 c Brown sugar
1 Onion; chopped
1/4 lb Salt pork; cut into 1" cubes
1 tb Dijon mustard
1/2 ts Salt

In the crock pot, combine all ingredients. Cover and cook on low
13 to 14 hrs, stirring occasionally

Posted to recipelu by Susan Kirkland.

I would pre-soak the beans, skip the brown sugar as the molasses
provides enough sweetness, add about a quarter cup of tomato sauce
and add just a tiny hint of some kind of dried chile or hot sauce.

-JW

MMMMM



Cheers

Jim


... Let's get another thing straight. All cheese is processed. All of it.

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