Cheese And Bean Loaf, 1930 – A Vintage Recipe Test
by RetroRuth | Mar 2, 2018 | Beans, Main Dishes | 13 comments
Happy Friday! Who wants some beans? Some beans in the shape of a loaf?
This is Cheese and Bean Loaf!
From Success In Seasonings, Lea & Perrins, 1930
Tested Recipe!
ShareTweetSaveShareEmail
1 pound can kidney beans
½ pound American cheese
1 medium-sized onionchopped
1 tbsp butter
1 cup dry bread crumbs or Panko
2 eggs
1 tsp salt
1 tbsp Worcestershire Sauce
1
Drain all the liquid from the beans. Pulse cheese and beans in a food processor until they are chopped into small pieces, but not until they are mush.
2
Cook the chopped onion in the butter until soft. Add to the cheese and bean mixture in a bowl. After the onions have cooled slightly, add the rest of the ingredients and mix them together well.
3
Mold into a roll or loaf, or pack into a loaf pan. Brush with melted butter and sprinkle or roll in more breadcrumbs
4
Bake at 375 degrees for 25 minutes or until well browned and the cheese has melted. Serve with your choice of sauce.
CATEGORYLent, Main Dish, Meatless, Season & HolidayCOOKING METHODBakeTAGS#americancheese, #breadcrumbs, #butter, #egg, #kidneybeans, #onion, #panko, #worcestershiresauce
This recipe is from a recipe book put out by Lea & Perrins (yes, the ones that make Worcestershire sauce) called Success in Seasonings which was published in 1930.
Beans!
And a big ole chunk of Tom’s favorite, American cheese. (He actually hates it.)
Here is the cheese and beans after a run through the food processor. I wanted to leave it a bit chunky to mimic being put through a grinder vs. being processed. (Note to self: You need to buy a flipping vintage grinder.)
Doused with a heaping helping of Worcestershire sauce. Interesting side note: This recipe represents the last of my (large) bottle of Worcestershire sauce. I never thought I’d see the day when I went through a bottle before it expired. I guess when you cook vintage, you use a lot of the sauce.
Here it is in a big, gooey log. I ended up using Panko for the bread crumbs, since the recipe didn’t specify dry or fresh breadcrumbs. Since there isn’t any liquid I was kind of worried that the Panko would be too dry, but I’m glad I went with it. The two eggs made this thing really gooey. If I would have baked it right away, I would have just packed it into a loaf pan and washed my hands of it, but since I made this earlier in the day I was able to roll it up in some parchment paper and put it in the fridge. Because I really, really wanted to make a fancy roll out of this thing.
Fancy!
Well then.
So it spread out quite a bit, but this actually ended up looking really good. And it smelled good, too.
The lens got a little steamed up, but you can still see the texture.
“I know this taste.”
“Well, yeah. It’s American cheese.”
“No, not that. This tastes like something that you eat during a break on an endurance race. Like a mega power bar.”
“So, like it has a lot of calories?”
Cheese And Bean Loaf, 1930 – A Vintage Recipe Test
by RetroRuth | Mar 2, 2018 | Beans, Main Dishes | 13 comments
Happy Friday! Who wants some beans? Some beans in the shape of a loaf?
This is Cheese and Bean Loaf!
From Success In Seasonings, Lea & Perrins, 1930
Tested Recipe!
ShareTweetSaveShareEmail
1 pound can kidney beans
½ pound American cheese
1 medium-sized onionchopped
1 tbsp butter
1 cup dry bread crumbs or Panko
2 eggs
1 tsp salt
1 tbsp Worcestershire Sauce
1
Drain all the liquid from the beans. Pulse cheese and beans in a food processor until they are chopped into small pieces, but not until they are mush.
2
Cook the chopped onion in the butter until soft. Add to the cheese and bean mixture in a bowl. After the onions have cooled slightly, add the rest of the ingredients and mix them together well.
3
Mold into a roll or loaf, or pack into a loaf pan. Brush with melted butter and sprinkle or roll in more breadcrumbs
4
Bake at 375 degrees for 25 minutes or until well browned and the cheese has melted. Serve with your choice of sauce.
CATEGORYLent, Main Dish, Meatless, Season & HolidayCOOKING METHODBakeTAGS#americancheese, #breadcrumbs, #butter, #egg, #kidneybeans, #onion, #panko, #worcestershiresauce
This recipe is from a recipe book put out by Lea & Perrins (yes, the ones that make Worcestershire sauce) called Success in Seasonings which was published in 1930.
Beans!
And a big ole chunk of Tom’s favorite, American cheese. (He actually hates it.)
Here is the cheese and beans after a run through the food processor. I wanted to leave it a bit chunky to mimic being put through a grinder vs. being processed. (Note to self: You need to buy a flipping vintage grinder.)
Doused with a heaping helping of Worcestershire sauce. Interesting side note: This recipe represents the last of my (large) bottle of Worcestershire sauce. I never thought I’d see the day when I went through a bottle before it expired. I guess when you cook vintage, you use a lot of the sauce.
Here it is in a big, gooey log. I ended up using Panko for the bread crumbs, since the recipe didn’t specify dry or fresh breadcrumbs. Since there isn’t any liquid I was kind of worried that the Panko would be too dry, but I’m glad I went with it. The two eggs made this thing really gooey. If I would have baked it right away, I would have just packed it into a loaf pan and washed my hands of it, but since I made this earlier in the day I was able to roll it up in some parchment paper and put it in the fridge. Because I really, really wanted to make a fancy roll out of this thing.
Fancy!
Well then.
So it spread out quite a bit, but this actually ended up looking really good. And it smelled good, too.
The lens got a little steamed up, but you can still see the texture.
“I know this taste.”
“Well, yeah. It’s American cheese.”
“No, not that. This tastes like something that you eat during a break on an endurance race. Like a mega power bar.”
“So, like it has a lot of calories?”
Cheese And Bean Loaf, 1930 – A Vintage Recipe Test
by RetroRuth | Mar 2, 2018 | Beans, Main Dishes | 13 comments
Happy Friday! Who wants some beans? Some beans in the shape of a loaf?
This is Cheese and Bean Loaf!
From Success In Seasonings, Lea & Perrins, 1930
Tested Recipe!
ShareTweetSaveShareEmail
1 pound can kidney beans
½ pound American cheese
1 medium-sized onionchopped
1 tbsp butter
1 cup dry bread crumbs or Panko
2 eggs
1 tsp salt
1 tbsp Worcestershire Sauce
1
Drain all the liquid from the beans. Pulse cheese and beans in a food processor until they are chopped into small pieces, but not until they are mush.
2
Cook the chopped onion in the butter until soft. Add to the cheese and bean mixture in a bowl. After the onions have cooled slightly, add the rest of the ingredients and mix them together well.
3
Mold into a roll or loaf, or pack into a loaf pan. Brush with melted butter and sprinkle or roll in more breadcrumbs
4
Bake at 375 degrees for 25 minutes or until well browned and the cheese has melted. Serve with your choice of sauce.
CATEGORYLent, Main Dish, Meatless, Season & HolidayCOOKING METHODBakeTAGS#americancheese, #breadcrumbs, #butter, #egg, #kidneybeans, #onion, #panko, #worcestershiresauce
This recipe is from a recipe book put out by Lea & Perrins (yes, the ones that make Worcestershire sauce) called Success in Seasonings which was published in 1930.
Beans!
And a big ole chunk of Tom’s favorite, American cheese. (He actually hates it.)
Here is the cheese and beans after a run through the food processor. I wanted to leave it a bit chunky to mimic being put through a grinder vs. being processed. (Note to self: You need to buy a flipping vintage grinder.)
Doused with a heaping helping of Worcestershire sauce. Interesting side note: This recipe represents the last of my (large) bottle of Worcestershire sauce. I never thought I’d see the day when I went through a bottle before it expired. I guess when you cook vintage, you use a lot of the sauce.
Here it is in a big, gooey log. I ended up using Panko for the bread crumbs, since the recipe didn’t specify dry or fresh breadcrumbs. Since there isn’t any liquid I was kind of worried that the Panko would be too dry, but I’m glad I went with it. The two eggs made this thing really gooey. If I would have baked it right away, I would have just packed it into a loaf pan and washed my hands of it, but since I made this earlier in the day I was able to roll it up in some parchment paper and put it in the fridge. Because I really, really wanted to make a fancy roll out of this thing.
Fancy!
Well then.
So it spread out quite a bit, but this actually ended up looking really good. And it smelled good, too.
The lens got a little steamed up, but you can still see the texture.
“I know this taste.”
“Well, yeah. It’s American cheese.”
“No, not that. This tastes like something that you eat during a break on an endurance race. Like a mega power bar.”
“So, like it has a lot of calories?”
Cheese And Bean Loaf, 1930 – A Vintage Recipe Test
by RetroRuth | Mar 2, 2018 | Beans, Main Dishes | 13 comments
Happy Friday! Who wants some beans? Some beans in the shape of a loaf?
This is Cheese and Bean Loaf!
From Success In Seasonings, Lea & Perrins, 1930
Tested Recipe!
ShareTweetSaveShareEmail
1 pound can kidney beans
½ pound American cheese
1 medium-sized onionchopped
1 tbsp butter
1 cup dry bread crumbs or Panko
2 eggs
1 tsp salt
1 tbsp Worcestershire Sauce
1
Drain all the liquid from the beans. Pulse cheese and beans in a food processor until they are chopped into small pieces, but not until they are mush.
2
Cook the chopped onion in the butter until soft. Add to the cheese and bean mixture in a bowl. After the onions have cooled slightly, add the rest of the ingredients and mix them together well.
3
Mold into a roll or loaf, or pack into a loaf pan. Brush with melted butter and sprinkle or roll in more breadcrumbs
4
Bake at 375 degrees for 25 minutes or until well browned and the cheese has melted. Serve with your choice of sauce.
CATEGORYLent, Main Dish, Meatless, Season & HolidayCOOKING METHODBakeTAGS#americancheese, #breadcrumbs, #butter, #egg, #kidneybeans, #onion, #panko, #worcestershiresauce
This recipe is from a recipe book put out by Lea & Perrins (yes, the ones that make Worcestershire sauce) called Success in Seasonings which was published in 1930.
Beans!
And a big ole chunk of Tom’s favorite, American cheese. (He actually hates it.)
Here is the cheese and beans after a run through the food processor. I wanted to leave it a bit chunky to mimic being put through a grinder vs. being processed. (Note to self: You need to buy a flipping vintage grinder.)
Doused with a heaping helping of Worcestershire sauce. Interesting side note: This recipe represents the last of my (large) bottle of Worcestershire sauce. I never thought I’d see the day when I went through a bottle before it expired. I guess when you cook vintage, you use a lot of the sauce.
Here it is in a big, gooey log. I ended up using Panko for the bread crumbs, since the recipe didn’t specify dry or fresh breadcrumbs. Since there isn’t any liquid I was kind of worried that the Panko would be too dry, but I’m glad I went with it. The two eggs made this thing really gooey. If I would have baked it right away, I would have just packed it into a loaf pan and washed my hands of it, but since I made this earlier in the day I was able to roll it up in some parchment paper and put it in the fridge. Because I really, really wanted to make a fancy roll out of this thing.
Fancy!
Well then.
So it spread out quite a bit, but this actually ended up looking really good. And it smelled good, too.
The lens got a little steamed up, but you can still see the texture.
“I know this taste.”
“Well, yeah. It’s American cheese.”
“No, not that. This tastes like something that you eat during a break on an endurance race. Like a mega power bar.”
“So, like it has a lot of calories?”
Cheese And Bean Loaf, 1930 – A Vintage Recipe Test
by RetroRuth | Mar 2, 2018 | Beans, Main Dishes | 13 comments
Happy Friday! Who wants some beans? Some beans in the shape of a loaf?
This is Cheese and Bean Loaf!
From Success In Seasonings, Lea & Perrins, 1930
Tested Recipe!
ShareTweetSaveShareEmail
1 pound can kidney beans
½ pound American cheese
1 medium-sized onionchopped
1 tbsp butter
1 cup dry bread crumbs or Panko
2 eggs
1 tsp salt
1 tbsp Worcestershire Sauce
1
Drain all the liquid from the beans. Pulse cheese and beans in a food processor until they are chopped into small pieces, but not until they are mush.
2
Cook the chopped onion in the butter until soft. Add to the cheese and bean mixture in a bowl. After the onions have cooled slightly, add the rest of the ingredients and mix them together well.
3
Mold into a roll or loaf, or pack into a loaf pan. Brush with melted butter and sprinkle or roll in more breadcrumbs
4
Bake at 375 degrees for 25 minutes or until well browned and the cheese has melted. Serve with your choice of sauce.
CATEGORYLent, Main Dish, Meatless, Season & HolidayCOOKING METHODBakeTAGS#americancheese, #breadcrumbs, #butter, #egg, #kidneybeans, #onion, #panko, #worcestershiresauce
This recipe is from a recipe book put out by Lea & Perrins (yes, the ones that make Worcestershire sauce) called Success in Seasonings which was published in 1930.
Beans!
And a big ole chunk of Tom’s favorite, American cheese. (He actually hates it.)
Here is the cheese and beans after a run through the food processor. I wanted to leave it a bit chunky to mimic being put through a grinder vs. being processed. (Note to self: You need to buy a flipping vintage grinder.)
Doused with a heaping helping of Worcestershire sauce. Interesting side note: This recipe represents the last of my (large) bottle of Worcestershire sauce. I never thought I’d see the day when I went through a bottle before it expired. I guess when you cook vintage, you use a lot of the sauce.
Here it is in a big, gooey log. I ended up using Panko for the bread crumbs, since the recipe didn’t specify dry or fresh breadcrumbs. Since there isn’t any liquid I was kind of worried that the Panko would be too dry, but I’m glad I went with it. The two eggs made this thing really gooey. If I would have baked it right away, I would have just packed it into a loaf pan and washed my hands of it, but since I made this earlier in the day I was able to roll it up in some parchment paper and put it in the fridge. Because I really, really wanted to make a fancy roll out of this thing.
Fancy!
Well then.
So it spread out quite a bit, but this actually ended up looking really good. And it smelled good, too.
The lens got a little steamed up, but you can still see the texture.
“I know this taste.”
“Well, yeah. It’s American cheese.”
“No, not that. This tastes like something that you eat during a break on an endurance race. Like a mega power bar.”
“So, like it has a lot of calories?”
Cheese And Bean Loaf, 1930 – A Vintage Recipe Test
by RetroRuth | Mar 2, 2018 | Beans, Main Dishes | 13 comments
Happy Friday! Who wants some beans? Some beans in the shape of a loaf?
This is Cheese and Bean Loaf!
From Success In Seasonings, Lea & Perrins, 1930
Tested Recipe!
ShareTweetSaveShareEmail
1 pound can kidney beans
½ pound American cheese
1 medium-sized onionchopped
1 tbsp butter
1 cup dry bread crumbs or Panko
2 eggs
1 tsp salt
1 tbsp Worcestershire Sauce
1
Drain all the liquid from the beans. Pulse cheese and beans in a food processor until they are chopped into small pieces, but not until they are mush.
2
Cook the chopped onion in the butter until soft. Add to the cheese and bean mixture in a bowl. After the onions have cooled slightly, add the rest of the ingredients and mix them together well.
3
Mold into a roll or loaf, or pack into a loaf pan. Brush with melted butter and sprinkle or roll in more breadcrumbs
4
Bake at 375 degrees for 25 minutes or until well browned and the cheese has melted. Serve with your choice of sauce.
CATEGORYLent, Main Dish, Meatless, Season & HolidayCOOKING METHODBakeTAGS#americancheese, #breadcrumbs, #butter, #egg, #kidneybeans, #onion, #panko, #worcestershiresauce
This recipe is from a recipe book put out by Lea & Perrins (yes, the ones that make Worcestershire sauce) called Success in Seasonings which was published in 1930.
Beans!
And a big ole chunk of Tom’s favorite, American cheese. (He actually hates it.)
Here is the cheese and beans after a run through the food processor. I wanted to leave it a bit chunky to mimic being put through a grinder vs. being processed. (Note to self: You need to buy a flipping vintage grinder.)
Doused with a heaping helping of Worcestershire sauce. Interesting side note: This recipe represents the last of my (large) bottle of Worcestershire sauce. I never thought I’d see the day when I went through a bottle before it expired. I guess when you cook vintage, you use a lot of the sauce.
Here it is in a big, gooey log. I ended up using Panko for the bread crumbs, since the recipe didn’t specify dry or fresh breadcrumbs. Since there isn’t any liquid I was kind of worried that the Panko would be too dry, but I’m glad I went with it. The two eggs made this thing really gooey. If I would have baked it right away, I would have just packed it into a loaf pan and washed my hands of it, but since I made this earlier in the day I was able to roll it up in some parchment paper and put it in the fridge. Because I really, really wanted to make a fancy roll out of this thing.
Fancy!
Well then.
So it spread out quite a bit, but this actually ended up looking really good. And it smelled good, too.
The lens got a little steamed up, but you can still see the texture.
“I know this taste.”
“Well, yeah. It’s American cheese.”
“No, not that. This tastes like something that you eat during a break on an endurance race. Like a mega power bar.”
“So, like it has a lot of calories?”
Cheese And Bean Loaf, 1930 – A Vintage Recipe Test
by RetroRuth | Mar 2, 2018 | Beans, Main Dishes | 13 comments
Happy Friday! Who wants some beans? Some beans in the shape of a loaf?
This is Cheese and Bean Loaf!
From Success In Seasonings, Lea & Perrins, 1930
Tested Recipe!
ShareTweetSaveShareEmail
1 pound can kidney beans
½ pound American cheese
1 medium-sized onionchopped
1 tbsp butter
1 cup dry bread crumbs or Panko
2 eggs
1 tsp salt
1 tbsp Worcestershire Sauce
1
Drain all the liquid from the beans. Pulse cheese and beans in a food processor until they are chopped into small pieces, but not until they are mush.
2
Cook the chopped onion in the butter until soft. Add to the cheese and bean mixture in a bowl. After the onions have cooled slightly, add the rest of the ingredients and mix them together well.
3
Mold into a roll or loaf, or pack into a loaf pan. Brush with melted butter and sprinkle or roll in more breadcrumbs
4
Bake at 375 degrees for 25 minutes or until well browned and the cheese has melted. Serve with your choice of sauce.
CATEGORYLent, Main Dish, Meatless, Season & HolidayCOOKING METHODBakeTAGS#americancheese, #breadcrumbs, #butter, #egg, #kidneybeans, #onion, #panko, #worcestershiresauce
This recipe is from a recipe book put out by Lea & Perrins (yes, the ones that make Worcestershire sauce) called Success in Seasonings which was published in 1930.
Beans!
And a big ole chunk of Tom’s favorite, American cheese. (He actually hates it.)
Here is the cheese and beans after a run through the food processor. I wanted to leave it a bit chunky to mimic being put through a grinder vs. being processed. (Note to self: You need to buy a flipping vintage grinder.)
Doused with a heaping helping of Worcestershire sauce. Interesting side note: This recipe represents the last of my (large) bottle of Worcestershire sauce. I never thought I’d see the day when I went through a bottle before it expired. I guess when you cook vintage, you use a lot of the sauce.
Here it is in a big, gooey log. I ended up using Panko for the bread crumbs, since the recipe didn’t specify dry or fresh breadcrumbs. Since there isn’t any liquid I was kind of worried that the Panko would be too dry, but I’m glad I went with it. The two eggs made this thing really gooey. If I would have baked it right away, I would have just packed it into a loaf pan and washed my hands of it, but since I made this earlier in the day I was able to roll it up in some parchment paper and put it in the fridge. Because I really, really wanted to make a fancy roll out of this thing.
Fancy!
Well then.
So it spread out quite a bit, but this actually ended up looking really good. And it smelled good, too.
The lens got a little steamed up, but you can still see the texture.
“I know this taste.”
“Well, yeah. It’s American cheese.”
“No, not that. This tastes like something that you eat during a break on an endurance race. Like a mega power bar.”
“So, like it has a lot of calories?”
