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Autumn Beauty

 

 A Photo Essay

 

 

Featured Recipe       Boston Bean and Stewed Tomato Soup

This recipe is so quick and easy it should be a sin. It is so inexpensive it is easily a Recession Buster Recipe©. It is so cheap this could be a Depression recipe, but no one is calling whatAmericais in right now a Depression. .

It is amazingly and fantastically delicious too.

The reason this dish is so delicious is it comes from Cooking for One Is Fun, (NYT Books 1976) by Henry Lewis Creel. I have shared several recipes here at More Thyme Than Dough from this cook book. Mr. Creel was one fantastic cook!

A bit about Mr. Creel. He grew up inJefferson City,Missouri. He cooked for himself from an early age for two reasons: he couldn’t afford to eat out at good restaurants all the time, and two, he liked to cook.

He happened to be friends of both Craig Claiborne and Pierre Franey. He used to watch them cook and then washed their  pots and pans and dishes afterwards. Creel adapted many of the dishes his friends made for one person. Claiborne and Franey attributed several recipes in their various cookbooks to Henry Creel.

Some of the fantastic recipes for one you will find in his cookbook are: Chicken in Peach Sauce,  Chicken in Tarragon Sauce, Leek and Potato Soup, French Beef Stew, and Spaghetti with Anchovy Sauce.

Single people no longer have to eat take-out or frozen dinners when we have such easy access to these easy and gourmet fare from Henry Lewis Creel.

Unfortunately and very sadly, the book is out of print. Some libraries may still have it and some times you can find it on websites of out-of-print books.

I wrote Mr. Creel once about one of his recipes and lo-and-behold and to my surprise I received a hand addressed envelope and note inside. As you can imagine, it is one of my treasurers.

I doubled the size of this recipe for four people.

This is what you will need for 4 -5 people:

1-16 ounce can of Boston baked beans*

1-16 ounce can stewed tomatoes

1 cup of water

Optional: Salt and pepper to taste

* Could not find Boston  baked beans, so I used New England Baked beans. Same difference. Almost.

Here is what you do:

Place everything but the salt and pepper in a saucepan or a pot.

Heat to simmer, lower the heat, and simmer for one-half hour.

Taste and if you want, add salt and/or pepper. I added some pepper to my soup bowl.

Serve with a salad and some bread.

Bon appétit!!!

Cost

1-16 oz can ofBostonbaked beans     $3.29 

1-16 oz can stewed tomatoes          $1.34

1 cup of water

Total cost = $4.63
Cost per person for 4 = $1.16
Cost per person for 5 = $0.93

Quote of the Day

Autumn is a second spring when every leaf is a flower. 

Albert Camus

rrrrr

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