Dale Shipp wrote to Jim Weller <=-

This is probably a sandwich that is as messy as a sloppy Joe. I chose
it because it reminded me of one of my Dad's favored dishes. He would
put well cooked white navy beans on bread to eat. Sort of like putting gravy on bread.

My late friend, Alan Jepp, often spoke fondly of beans on toast for
breakfast and bean sandwiches for supper --- back in Chatham, North
Kent, UK.

Was your father of British descent?

I rather think the streaky bacon rashers in your recipe would go nicely
in this recipe. But, then, bacon can improve nearly anything.

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

Title: Beans on Toast
Categories: Breads, Beans, Cheese, Vegetables
Yield: 2 Servings

MMMMM---------------------------TOAST--------------------------------
4 sl Sourdough bread
2 Spring onions; thin sliced
2 oz Strong cheddar cheese;
- grated

MMMMM---------------------------BEANS--------------------------------
425 g (15 oz) tin of beans in
- tomato sauce (Heinz)
1 tb Dark treacle
1 tb Soft light brown sugar
1 tb Cider vinegar
1 ts Brown mustard
2 ts Grated onion

Place the beans, treacle, sugar, vinegar, mustard and
onion in a saucepan. Slowly bring to the boil, stirring,
then reduce the heat to simmer and simmer for about 10
minutes. Keep warm while you do the toast.

Pre-heat the grill on your oven to high. Place the bread
slices on a baking tray and grill for several minutes on
each side until lightly toasted. Sprinkle one side of
each slice with 1/4 of the grated cheese. Sprinkle the
onions evenly over top of all. Bang back under the grill
and grill until the cheese is melted and bubbly.

Place two sliced of cheese toast on each of two warmed
plates. Divide the beans equally amongst the two plates
and spoon them over top of the cheese toasts. Enjoy!

RECIPE FROM: https://theenglishkitchen.blogspot.com

Uncle Dirty Dave's Archives

MMMMM

... Bacon has no substitute.
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On 07-26-21 05:22, Dave Drum <=-
spoke to Dale Shipp about Beenz was:"Smoked Meat"? <=-

This is probably a sandwich that is as messy as a sloppy Joe. I chose
it because it reminded me of one of my Dad's favored dishes. He would
put well cooked white navy beans on bread to eat. Sort of like putting gravy on bread.

My late friend, Alan Jepp, often spoke fondly of beans on toast for breakfast and bean sandwiches for supper --- back in Chatham, North
Kent, UK.

Was your father of British descent?

I was told that his heritage was equal parts of English, Welsh,
Scottish and Native American.

I rather think the streaky bacon rashers in your recipe would go
nicely in this recipe. But, then, bacon can improve nearly anything.

You got that right!


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Terrace on Main's Blt On a Cheddar Cheese Waffle
Categories: Sandwich
Yield: 4 servings

8 Strips smoked bacon
4 tb Brown sugar BASIL MAYONNAISE
-(recipe
-follows)
1 c Waffle batter, homemade or
-from store-bought mix
1/2 c Mild Cheddar cheese,
-shredded
1/4 ts Thyme, fresh, chopped
1/4 ts Oregano, fresh, chopped
1/4 ts Basil, fresh, chopped
-salt, to taste
-black pepper, freshly
-ground, to taste
-Oil or nonstick cooldng
-spray
1 Beefsteak tomato, cut into 6
-slices
2 lg Red-leaf lettuce leaves,
-washed, dried
-with paper towel

MMMMM----------------------BASIL MAYONNAISE---------------------------
2 tb Mayonnaise
1/4 ts Basil, fresh, chopped

Preheat oven to 350 degrees F.

Coat bacon with brown sugar. On a lipped baking sheet, on the
coated bacon. Discard any of the remaining brown sugar.
Cook in the preheated oven until bacon is crisp, 5 to 7 minutes.
Drain the bacon on paper towels.

TO PREPARE THE BASIL MAYONNAISE: In small bowl, mix the
mayonnaise and basil. Set aside in cool

In mixing bowl with pouring spout, mix the waffle batter,
according to the waffle recipe or package directions. Fold in the
cheddar cheese, thyme, oregano, and basil. Add the salt and
pepper (batter will be slightly sweet).

Preheat the waffle iron according to manufacturees directions.
Coat waffle-iron grids with oil or nonstick spray. Onto the
preheated grid, pour enough batter to cover bottom. Close the
lid and bake until done.

Using a sharp knife, carefully separate the waffles into
individual waffles. Spread each waffle with the Basil
Mayonnaise. Place a red lettuce, bacon and 3 tomato slices on
2 of the waffles and top with the remaining 2 waffles.

Makes 2 sandwiches.

Recipe from: The Warwick's Hotel's Terrace on Main's Chef
Dennis "Beau" Beauregrard, 5701 Main,
Houston, Teaxs
From: David Pileggi Date: 07-31-00
Cooking

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:17:08, 27 Jul 2021
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