Wednesday, May 27, 2015

My Mother's PA Dutch Style Baked Lima Beans

Mom's PA Dutch Style Baked Limas

My mother came from Pennsylvania Dutch roots.  Her idea of baked beans had always been baked limas or otherwise known as baked butter beans.

Our Uncle Clarence who was married to my dad's oldest sister Marge hailed from New England and he always said that my mother made the best baked beans! 

Whenever I take them to a gathering I always receive compliments and just the other day someone asked me for the recipe. So here it is:



  • High in dietary fiber
  • Kosher (non-Passover) certified
  • 26 (1/2 c.) servings per can
Many cooks prefer to use dried beans that have to be soaked overnight. I choose Furmano's in a can and for a picnic I use the restaurant size, the average cost is less than $5.00 for a *26 serving can.


Drain the butter beans add to aluminum pan or pan of your choice.  Cut up and on medium heat saute 1/2 lb of bacon in a fry pan, remove add to beans, then to the bacon grease add 1 medium chopped Vidalia onion, reduce heat saute until onion is transparent. Scrape all contents of pan onions and grease into the beans.  Add 1 1/2 cup of brown sugar, 3/4 cup of molasses, 1 small can of tomato sauce, 1 cup of ketchup, 1 heaping tablespoon of mustard, 1 tablespoon of onion powder, 1 tablespoon of garlic powder. Stir ingredients through.  Bake for about an hour until thickened stirring occasionally.  My mother always added a few strips of bacon toward the end as garnish to the top.



*You can obviously double this recipe for large picnics.  Everyone loves these beans!





Saturday, May 9, 2015

Welcome To My Morning Corn Beef Hash

Peel 2 large baking potatoes & 1 Vidalia onion
Chop onion and add to simmering oil of your choice in a stainless steel pan.
Chop potato, clean up work area while onions sautee
Place potatoes in microwavable bowl into microwave for 1 min on high
Simmering onions

Add potatoes to the simmering onions.
Cover and simmer for  5 mins.
Scrape bottom of pan
Use a fork to stir in the can of corn beef.  
 Sautee another 5 mins.
Serve along side your favorite style of egg with toast. ENJOY!

Monday, April 6, 2015

My Daughter Jami's 35th Birthday Party


Wednesday, March 11, 2015

The Reading Public Museum Exhibit: "A Slave Ship Speaks: the Wreck of the Henrietta Marie"



The shameful behavior of our forefathers who are idolized as patriots is unconscionable! "We have been taught to revere them because they brought freedom to all, however there was no freedom for all. I can't begin to imagine the horror experienced by these men,women, and children lying in the belly of ships with shackles on their ankles stuffed in as sardines, in the pitch dark on treacherous seas from Africa to America only to be sold to the highest bidder to be enslaved for the rest of their lives. Can you imagine sea sickness, vomit, defecation, urination, the horribly unsanitary conditions, starvation, and many survived but not on the Henrietta Marie; all lives were lost to the sea!" Diane Dunwell-Hoffman



My grandchildren and I saw this exhibit yesterday at the Reading, PA Public Museum:
An exhibition, "A Slave Ship Speaks: the Wreck of the Henrietta Marie", was created by the Mel Fisher Maritime Heritage Society in 1995, and toured museums around the United States for more than a decade. Henrietta Marie wreck has yielded more than 7000 objects (and more than 30,000 glass beads), the largest collection of artifacts known from a slave ship. 


They have contributed greatly to our understanding of slave ships and the slave trade. Parts making up more than 80 bilboes have been found at the wreck site. As bilboes were typically used to shackle pairs of slaves together, the ones found at the wreck site could have restrained more than 160 slaves. 

Other items found at the wreck site include trade goods apparently left over from trading for captives in Africa, goods acquired in Africa in addition to captives (including an elephant tusk), and gear belonging to the ship and crew. Part of the hull of the ship, including much of the keel and part of the stern post, have survived, and have been measured and reburied at the site.



Two copper cauldrons found at the wreck site shed light on the diet of the crew and slaves on a voyage. Malcom argues that the cauldrons were used to prepare separate meals for the crew and the slaves. One cauldron had a single chamber one-half cubic yard in capacity. This vessel was probably used to prepare a sort of mush or gruel for the slaves. As there were no slaves on the ship at the time it wrecked, the cauldron had been used to store chain. The second cauldron was smaller and had two chambers. One chamber had a capacity of one cubic foot, and the second a capacity of one-half cubic foot. This vessel could have been used to cook a two-course meal for the crew.