RECIPES USING SALAD DRESSINGS:  

Blushing Raspberry Chicken (from Mountainbrook of Vermont):

• Rinse 4 skinless, boneless chicken breast halves and pat dry. Place in bowl.
• Cover chicken with 1/3 cup Blushing Raspberry Vinaigrette and marinate in refrigerator for 1-2 hours.
• Preheat oven to 350º.
• Oil a baking dish and place the chicken and marinade in the pan.
• Cover and bake for 25-30 minutes until done.
• Remove chicken from the baking pan and pour the remaining juice into a saucepan. Add 1/4 cup raspberry preserve (or jam), bring to a boil and stir constantly for about 2 minutes or until desired thickness is reached.
• Arrange chicken on a serving platter with a bed or rice - dribble sauce over all!

SOLDIER BEAN RECIPES:  

Maple Baked Beans (from Mrs. George F. Clemont, Lisbon, NH in the 1945 What's Cookin' in New Hampshire):

1 quart Soldier Beans
1 cup Maple Syrup
1 teaspoon. dry Mustard 1/2 teaspoon ginger
1 teaspoon salt
1/2 pound salt pork

• Wash beans and soak overnight.
• Cook, very slowly, in water until the shell of the bean splits upon when blown on.
• Place in bean pot, with pork and other ingredients. Bake in moderate oven for 5-6 hours.
• Instead of baking, you may cook in large pressure cooker for 1 hour at 15 lb. pressure.

Maine Baked Beans (from Kennebec Bean Company):

2 pounds Soldier Beans
1/2 pound salt pork
1/4 cup sugar
1/2 to 2/3 cup molasses
2 teaspoons dry mustard
1/2 teaspoon pepper
dash of salt
1 medium onion, optional

• Pick over the beans and soak them overnight in cold water.
• In the morning, parboil the beans until the skins crack when blown upon.
• If an onion is used, cut in quarters and put in the bottom of the bean pot. Add the parboiled beans. (Some folks drain the beans and others use the bean water.
• Cut through the rind of the salt pork to a depth of 1/2 inch, and place the pork on top of the beans.
• Mix the sugar, molasses, mustard, pepper, and salt with 1 pint of boiling water. Pour this over the beans and pork. If necessary, add more boiling water to cover.
• Bake at 300º for 6 hours or more, adding more boiling water as the beans cook.
• Serve with steamed brown bread or hot Johnny Cake (Kenyon has great mixes for both of these and it is available from Harman's).

OTHER RECIPES:

Brown Bread & Mince Meat Loaf (from Kenyon Corn Meal Company):

1 jar mince meat
3 and 1/2 cups Kenyon Brown Bread Mix (about 2 bags)
1 cup water

• Combine ingredients in large bowl and stir until blended.
• Pour into 2 well-greased 2x4x8 bread pans
• Bake at 350º for 1 hour
• May be served plain with cream cheese or butter; or ice with butter cream rum frosting.