Can someone tell me how much one quart of dried navy beans would be? I'm
converting my mom's recipes to MasterCook by hand. Many of the
measurements got weird during the initial conversion from one system to the
other. Here's the recipe (her directions are a little vague, which is
pretty typical - she just *knew*):

* Exported from MasterCook *

Mom's Baked Beans

Recipe By :Pat Zastera 1931-1984
Serving Size : 0 Preparation Time :0:00
Categories : beans/legumes pressure cooker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart navy beans
1/2 pound salt pork
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup molasses
1/2 teaspoon prepared mustard
1 medium onion -- chopped
2 tablespoons ketchup

Pressure cook for 30 minutes at 15 pounds.

If cooker can be cooled FAST, cook 40 minutes. Otherwise, 40 minutes =
mush.

- - - - - - - - - - - - - - - - - - -

NOTES : Mom was famous for these beans. Whenever there was a potluck with
friends or family, people requested Mom's beans. We made them special to
be served after her memorial service.

Damsel
--
http://www.manilowfund.com/

"You Deserve a Break Today" by Barry Manilow

Damsel in dis Dress wrote on 09 Sep 2005 in rec.food.cooking

> Can someone tell me how much one quart of dried navy beans would be?

I believe 2 cups is a pint and 2 pints is a quart (32 fl oz). So I figure 4
cups

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito > said:

> Damsel in dis Dress wrote on 09 Sep 2005 in rec.food.cooking
>
> > Can someone tell me how much one quart of dried navy beans would be?
>
> I believe 2 cups is a pint and 2 pints is a quart (32 fl oz). So I figure 4
> cups

Thanks, kiddo!

Carol
--
http://www.manilowfund.com/

"You Deserve a Break Today" by Barry Manilow

In article >,
wrote:

> Can someone tell me how much one quart of dried navy beans would be?

4 cups in a quart, Damsel.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

In article >,
wrote:

> Can someone tell me how much one quart of dried navy beans would be? I'm
> converting my mom's recipes to MasterCook by hand. Many of the
> measurements got weird during the initial conversion from one system to
> the
> other. Here's the recipe (her directions are a little vague, which is
> pretty typical - she just *knew*):
>
> * Exported from MasterCook *
>
> Mom's Baked Beans
>
> Recipe By :Pat Zastera 1931-1984
> Serving Size : 0 Preparation Time :0:00
> Categories : beans/legumes pressure cooker
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 quart navy beans
> 1/2 pound salt pork
> 3 tablespoons brown sugar
> 1 teaspoon salt
> 1/4 cup molasses
> 1/2 teaspoon prepared mustard
> 1 medium onion -- chopped
> 2 tablespoons ketchup
>
> Pressure cook for 30 minutes at 15 pounds.
>
> If cooker can be cooled FAST, cook 40 minutes. Otherwise, 40 minutes =
> mush.
>
> - - - - - - - - - - - - - - - - - - -
>
> NOTES : Mom was famous for these beans. Whenever there was a potluck
> with
> friends or family, people requested Mom's beans. We made them special to
> be served after her memorial service.
>
> Damsel


Damsel, the recipe looks fishy to me. Assuming that the navy beans are
dry (nothing says otherwise as far as any prep), where's the liquid that
they're going to absorb? What am I missing?
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

Melba's Jammin' wrote:
> [snips]
> > 1 quart navy beans
> > 1/2 pound salt pork
> > 3 tablespoons brown sugar
> > 1 teaspoon salt
> > 1/4 cup molasses
> > 1/2 teaspoon prepared mustard
> > 1 medium onion -- chopped
> > 2 tablespoons ketchup
> >
> > Pressure cook for 30 minutes at 15 pounds.
> >
>
> Damsel, the recipe looks fishy to me. Assuming that the navy beans are
> dry (nothing says otherwise as far as any prep), where's the liquid that
> they're going to absorb? What am I missing?
> --
>
Yeah, something's off or missing here. Besides no indication of how
much water, the other ingredients are very small amounts for that much
beans -- 4 cups of dry beans is a LOT. -aem

Melba's Jammin' > said:

> Damsel, the recipe looks fishy to me.

Mom NEVER put fish in her baked beans!

> Assuming that the navy beans are
> dry (nothing says otherwise as far as any prep), where's the liquid that
> they're going to absorb? What am I missing?

This is the joy of getting recipes from a real cook. She just *knew* so
she didn't feel a need to say that water should be added, or how much. I'm
scared of pressure cookers, so I've only made these in a bean crock.
Actual baked beans. But water was definitely involved.

Carol
--
http://www.manilowfund.com/

"You Deserve a Break Today" by Barry Manilow

"Damsel in dis Dress" > wrote in message
...
> Can someone tell me how much one quart of dried navy beans would be? I'm
> converting my mom's recipes to MasterCook by hand. Many of the
> measurements got weird during the initial conversion from one system to
> the
> other. Here's the recipe (her directions are a little vague, which is
> pretty typical - she just *knew*):
>
> * Exported from MasterCook *
>
> Mom's Baked Beans
>
> Recipe By :Pat Zastera 1931-1984
> Serving Size : 0 Preparation Time :0:00
> Categories : beans/legumes pressure cooker
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 quart navy beans
> 1/2 pound salt pork
> 3 tablespoons brown sugar
> 1 teaspoon salt
> 1/4 cup molasses
> 1/2 teaspoon prepared mustard
> 1 medium onion -- chopped
> 2 tablespoons ketchup
>
> Pressure cook for 30 minutes at 15 pounds.
>
> If cooker can be cooled FAST, cook 40 minutes. Otherwise, 40 minutes =
> mush.
>
> - - - - - - - - - - - - - - - - - - -
>
> NOTES : Mom was famous for these beans. Whenever there was a potluck with
> friends or family, people requested Mom's beans. We made them special to
> be served after her memorial service.
>
> Damsel
O.k., here is the information from my copyright 1958 MirroMatic Pressure
Cooker recipe/direction book. I'm giving amounts for a 4 quart pressure
cooker. 6-8 quart is just slightly larger amounts, cooking time remains the
same.

Direction Table--Dried Vegetables
Soak all dried vegetables overnight in water to cover. Then drain, add
necessary water and cook. Directions for 1 cup of vegetables(doesn't say
whether 1 cup dry or 1 cup soaked)
Navy Beans--30 minutes to cook after control juggles--2 cups water to
cook--15 pounds pressure. Cool pan normally 5 minutes, then place under
cool water faucet to reduce pressure.

Baked Beans
2 cups dried navy beans or great northern beans
3 slices bacon or salt pork
2 tablespoons onion, chopped
1/4 cup molasses or syrup
3 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt
dash pepper
2 cups water

Cover beans with water and let stand overnight. Drain.
Sear meant in Mirro-Matic only until golden brown.
Add chopped onion and stir. Add beans, molasses, sugar, mustard, salt,
pepper and water.
Cover, set control at 15 and cook 25 minutes after control jiggles.
Reduce pressure normally.

Serves 4

This recipe and yours are very similar. You ought to be able to do the
"translation" from Mirro's directions. It's cold here today, the
temperature dropped 30-35 degrees in less than an hour. Heavy snow is
predicted for some areas of the mountains. I may soak the beans this
morning and zap them in the cooker for dinner.

My mom's recipes have interesting directions as well. I've got the ones she
typed out for her newly wed daughter in sheet protectors. I've scanned them
into the computer to save.

Janet

"Janet Bostwick" > said:

> This recipe and yours are very similar. You ought to be able to do the
> "translation" from Mirro's directions. It's cold here today, the
> temperature dropped 30-35 degrees in less than an hour. Heavy snow is
> predicted for some areas of the mountains. I may soak the beans this
> morning and zap them in the cooker for dinner.

Thanks, Janet. This should help a lot!

Where do you live that you're getting SNOW? It's 81 here in Minnesota.

Carol
--
http://www.manilowfund.com/

"You Deserve a Break Today" by Barry Manilow

"Damsel in dis Dress" > wrote in message
...
> "Janet Bostwick" > said:
>
>> This recipe and yours are very similar. You ought to be able to do the
>> "translation" from Mirro's directions. It's cold here today, the
>> temperature dropped 30-35 degrees in less than an hour. Heavy snow is
>> predicted for some areas of the mountains. I may soak the beans this
>> morning and zap them in the cooker for dinner.
>
> Thanks, Janet. This should help a lot!
>
> Where do you live that you're getting SNOW? It's 81 here in Minnesota.
>
> Carol
I'm not getting snow--the higher areas around the ski resorts have a heavy
snow warning. I live out in the mountain west (Idaho) and a cold front came
through last night with gusty winds and changed everything in about an hour.
Temperatures were 96 on Thursday, 81 Friday and a high today of 64. I
remember Minneapolis--that's where you slam your car door in the winter and
the door handle pops off--where you let your children go out to play when it
gets warmer (-5 to zeroF. daytime high)--where you put orange tennis balls
on your car antenna so that when you come to an intersection other drivers
can see over the piles of snow and see that you are coming ;o} I've got the
beans soaking for dinner.
Janet

In article >, "Janet Bostwick"
> wrote:
I remember
> > Minneapolis--that's where you slam your car door in the winter and
> > the door handle pops off--where you let your children go out to
> > play when it gets warmer (-5 to zeroF. daytime high)--where you put
> > orange tennis balls on your car antenna so that when you come to an
> > intersection other drivers can see over the piles of snow and see
> > that you are coming ;o} I've got the beans soaking for dinner.

> Janet

Hey!! I represent those remarks! We love our weather -- it keeps the
riff-raff out!
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

"Melba's Jammin'" > wrote in message
...
> In article >, "Janet Bostwick"
> > wrote:
> I remember
>> > Minneapolis--that's where you slam your car door in the winter and
>> > the door handle pops off--where you let your children go out to
>> > play when it gets warmer (-5 to zeroF. daytime high)--where you put
>> > orange tennis balls on your car antenna so that when you come to an
>> > intersection other drivers can see over the piles of snow and see
>> > that you are coming ;o} I've got the beans soaking for dinner.
>
>> Janet
>
> Hey!! I represent those remarks! We love our weather -- it keeps the
> riff-raff out!
> --
> -Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
> including the Blue Ribbon Brownie Recipe and a sad note added
> this evening, 8/27/05.

Actually, I miss Wisconsin and Minnesota weather in a lot of ways. While
the humidity is very low here during the summer (a good thing), the hills
turn brown by the middle of June. And winters in the mid-west are ablaze
with sunshine. We hardly have anything but grey skies here--hardly any
snow, occasional rain, but grey skies for 3 months or more as my area is a
very large valley that is subject to inversions. I don't miss the
no-see'ums. I miss the Minnesota State Fair. Do they still do the butter
sculptures in the Dairy Pavilion? I truly miss the wide variety of
locally-grown apples available in Minn. and Wis. And the cheese and local
sausages. Is Steve's Cheese still around? Maybe Steve's Cheese was just
northern Wis., but excellent aged cheddar. I envy you guys, but I'm not
sure I could take the humidity any more.
Janet

In article >, "Janet Bostwick"
> wrote:
(snipped)
> I miss the Minnesota State
> Fair. Do they still do the butter sculptures in the Dairy Pavilion?

That would be the Empire Commons Building. :-) And they certainly do.
Princess Kay of The Milky Way is the first to sit for the sculptor.

>I truly miss the wide variety of locally-grown apples available in
>Minn. and Wis. And the cheese and local sausages. Is Steve's Cheese
>still around? Maybe Steve's Cheese was just northern Wis., but
>excellent aged cheddar. I envy you guys, but I'm not sure I could
>take the humidity any more.

> Janet

I picked up my first bag of Haralson's yesterday. They're a nice
all-purpose apple. $8 for a bag of maybe 12-18?
AFA the humidity, there are trade-offs for everything, no? You pays
your money, you takes your choice.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

"Melba's Jammin'" > wrote in message
...
snip
> I picked up my first bag of Haralson's yesterday. They're a nice
> all-purpose apple. $8 for a bag of maybe 12-18?
> AFA the humidity, there are trade-offs for everything, no? You pays
> your money, you takes your choice.
> --
> -Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
> including the Blue Ribbon Brownie Recipe and a sad note added
> this evening, 8/27/05.
Haralson's were one of the apples I was thinking of. I learned of them when
we were living in LaCrosse and visiting the orchards across the
river--wonderful apple. We only get standard market fair here (red and
yellow Delicious) as that is what the orchards are geared for--shipping to
stores.

Thanks for telling me about the butter sculptures. It sounds great. . .my
legs ache just thinking about tramping around that huge fair )

Janet