Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

Lasagna. About once or twice a month. Everybody likes it. However, there's a problem. For the no-boil noodles, the instructions say to cut a layer or two off the recipe. Nope. Bake as you will. Just put a cookie sheet under what you're baking and adjust for the cookie sheet (about 3-5 minutes additional timing). It's not your grandfather's lasagna, but it still tastes good.

Sounds good, Joe! Lasagna isn't in my repertoire. I love it but I never make it
I don't cook much Italian at all. Maybe I'll work it into the menu this month, the budget is gonna be tight so I'll need to cook some stuff I can stretch out a ways.

Not normally. Three hours in the oven at 250 degrees will generally get you perfect ribs, depending on a variety of factors.
But cooking spareribs in Borscht? Think of it as braising.
I often use pork trimmings in Barbecue beans. When you trim regular spareribs into St. Louis style ribs you wind up with a lot of waste, I dice it up and make baked beans.
Spareribs cooked in Borscht would Probably come off the bones and generally be messy to deal with but very very tender if simmered about two hours.

Greger~My mom did the same thing with her baked beans, She would use pork trimmings or bacon when ever she made them, and use real molasses and brown sugar. She would let cook on low all day in the oven.

I think cured bacon is a little too fatty and a little too cured. It works for traditional Boston Baked beans but for Barbecue Beans I like a lot little bits and pieces of slowly simmered and tender pork., lots of onions, and a cup or so of barbecue sauce along with the brown sugar and molasses.

Dang. Just let me have a bowl a them beans of that over jasmine rice and I will think myself to be on the very gates of heaven.

When you ever come down to SoCal, I'll make you some!

We liked the smokiness of the bacon. It seemed to compliment the BBQ sauce very well. Whenever we made butter beans, we used onions, fatback or salt pork chopped up fine. Or a smoked ham hock. Those would cook all day, and then we added a dash or two of worcestershire sauce to them. This was traditionally served with a baked ham and stewed greens-at least in our house.

You have to email me that butter bean recipe. I may just be able to kill my husband with it if I can get him to eat the entire container. He LOVES butter beans. You don't mind being and accessory to murder, do you?

It's good to see you Siannan!
I just picked up a pound each of dried Lima, Navy, and Great Northern beans because of this thread.

Suicide by Legumes...