The following recipes are a few taken from a cookbook I was writing with other ladies from all over the USA It was to be a project featuring regional recipes. Each of us putting in the specialities from our regions. Only two of us ever finished our sections. Needless to say the project never was completed and our cookbook never got published. My section was titled "A Taste Of New England" Here are a couple of recipes from this.

Born and raised in Massachusetts I grew up in Melrose, a suburb north of Boston. It was the 50’s and life was simple. My collection of recipes reflect the simple family meals we ate back then. To me these are the ultimate “comfort foods”.

Saturday was “bean day” We always had baked beans for dinner on Saturday. To this day in my mind I can still smell them baking in the oven all day. My mother had a crock just for beans. Today I use a crock pot. Her recipe is as follows.

Addie's Home Baked Beans

1 lb Soldier beans ( My mother used these, I use Jacobs Cattle)

2 tsp dry mustard

Pepper

Salt

2 medium onions, quartered

½ cup of brown sugar

½ cup of molasses

¼ lb of salt pork

Pick over and wash the beans. Soak overnight in water making sure they stay under the water. Assemble all ingredients in 2 qt bean pot or crock pot early in the morning. Add water until beans are covered. Bake 6-8 hours in oven at 250F. Check to be sure the beans do not go dry, add water as necessary.

Serves 4-6 people

Mom always served cole slaw with her beans. I have not her recipe but here is my recipe

Secret Ingredient Cole Slaw

1 small head of cabbage

1 carrot

1 onion

1 16 oz can of crushed pineapple

Mayonnaise to taste

Salt and pepper to taste

Shred cabbage, grate carrot and dice onion. Drain liquid from pineapple. Mix all together add mayonnaise, salt and pepper. This recipe adjusts up and down easily to accommodate more or less people.

My Mother always served home made steamed brown bread with this meal. I do not have her recipe for that. I remember the warm spicy aroma it made while it sat steaming on the stove.

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My Mother always made a wonderful macaroni and cheese and served it as a side dish with baked ham. Over the years I have changed this recipe to be a one dish complete meal. I have never used specific amounts of any ingredients and my recipe is as follows. I will put amounts to give guidelines.

Laura’s Leftover Ham and Macaroni Dinner

Leftover ham cubed approximately 1-2 cups
Macaroni or egg noodles 2 cups of elbow macaroni or the whole bag of egg noodles.
1 - 2 cups of extra sharp shredded cheese, more or less to taste
1 1/2 cup of frozen peas
Milk
2 tbsp of butter
Pepper
Salt, if desired
breadcrumbs

Cook macaroni/noodles according to package directions and drain. Assemble in large casserole pan with butter and pepper and salt. Add meat and peas and mix. Add cheese and enough milk to nearly cover the other ingredients. Sprinkle bread crumbs over the top and I always sprinkle grated parmesan cheese on the top. bake at 350F for 45-60 minutes.