April 2017 IncSmart Newsletter

The Seventh Inning Stretch

Cod Cakes
2 large potatoes, peeled and halved
1 pound cod fillets, cubed
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1 egg
2 cups oil for frying
Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender. Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl. Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties. Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Boston Brown Bread
1 c corn meal, sifted
2 c whole wheat flour, unsifted
2 t baking soda
1 1/2 t salt
1/2 c raisins, parboiled
3/4 c molasses
2 c buttermilk or sour milk
Combine corn meal and flour with baking soda and salt; sift together.
Stir in the parboiled raisins, which you have dried off with paper towel. Combine molasses and milk, and add to flour mixture.  Steam in three well greased covered one-quart molds, filled 2/3 full so as to allow room for expansion, for 3 hours.  Uncover molds and bake in a 250 F oven for 25-30 min. Re-steam any of the loaves not used immediately after baking before serving.

Boston Baked Beans
4 slices bacon, diced
3 cans (16 ounces each) navy beans
1 large onion, finely chopped
1-1/2 cups ketchup
1/3-cup molasses
1/4 cup (1/2 stick) butter, melted
2 tablespoons yellow mustard
Combine corn meal and flour with baking soda and salt; sift together.
Stir in the parboiled raisins, which you have dried off with paper towel. Combine molasses and milk, and add to flour mixture.  Steam in three well greased covered one-quart molds, filled 2/3 full so as to allow room for expansion, for 3 hours.  Uncover molds and bake in a 250 F oven for 25-30 min. Re-steam any of the loaves not used immediately after baking before serving.