One of the many events celebrating Boston's 350th birthday was a recipe contest, the Great Boston Bean Bake-In, judged on Boston's City Hall Plaza. Recipes made with beans were submitted in four categories, those for oldfashioned baked beans, those using B&M beans, and recipes using any kind of beans including green beans, kidney, white, pea, lima, and a list of 20 other varieties.
Julia Child was a judge, along with Marilyn Hansen, food editor of Family Circle, Phyllis Hanes, food editor of The Christian Science Monitor, Elma Lewis, artistic director of the National Center for Afro-American Artists.
The top winner was Bertha M. Marinian, Watertown, Mass., for her recipe for an appetizer made with filo dough, a flaky pastry shaped in a triangle and filled with a mixture of baked beans, ham, pineapple, cheese, and seasonings Boston tricorners 1 medium onion, minced 1 green pepper, minced 1 9-ounce can B&M beans, mashed, with out salt pork 2 3-ounce cans chunk pineapple, drained, chopped 2 cups baked ham or picnic shoulder, cooked, minced 4 ounces cottage cheese, small curd 1 egg 1 1/2 pounds Muenster cheese 1 1-pound package filo dough or puff pastry 3/4 pound butter or margarine, melted
Combine first 5 ingredients and set aside. Beat egg until fluffy. Add cheeses and mix well. Combine with other ingredients.
Open filo dough and cut each sheet in half on its width. Place damp towel over sheets of dough to keep them pliable, taking one at a time to fill.
Brush 1 sheet with melted butter. Fold buttered sheet into thirds lengthwise. Butter again, and put one tablespoon fill! ing in the corner. Fold up this corner to the side to form a triangle. Fold over and over, using a flag fold, keeping the triangle shape.
Place triangles on cookie sheet and brush tops with butter. Repeat with remaining dough.
Bake at 350 degrees F. 15 to 20 minutes or until golden brown. Serve hot. These can be made ahead and frozen, then baked when needed. Makes about 65 triangles. 4 6-ounce cans tomato paste 1 pound mushrooms, sliced 1 cup chopped parsley 3 tablespoons sugar 3 tablespoons salt 4 teaspoons oregano leaves 2 bay leaves
In large kettle over medium-high heat, in hot salad oil, cook onions and garlic until onions are tender, about 10 minutes. Discard garlic. Add remaining ingredients. Heat to boiling. Reduce heat to low. cover and simmer 2 hours. Discard bay leaves.
If you like, reserve some of the sauce to use same day. Refrigerate until ready to use. Ladle remaining sauce into 1-pint freezer containers, leaving at least 1 inch head space. Cover and refrigerate until chilled. Label and freeze. Makes about 10 pints of tomato sauce. Scalloped Sliced Tomatoes 4 medium-size tomatoes 4 tablesppons butter or margarine 1 cup diced celery 1/2 cup chopped onion 1 teaspoon salt Teaspoon sugar 1 teaspoon basil leaves, crumbled 1/8 teaspoon ground black pepper 1 cup plain croutons
Keep tomatoes at room temperature until fully ripe. Cut into 1/4-inch thick slices. Overlap slices in 2 rows in a buttered 12-by-8-by-2- inch casserole. Set aside. In Medium saucepan melt butter. Add celery and onion. Saute for 2 minutes. Stir in salt, sugar, basil, and pepper. Spoon all but 1/4 cup celery mixture over the tomatoes.
Toss croutons with reserved 1/4 cup celery mixture and spoon down center of casserole between tomatoes. Cover and bake in preheated 350 degrees F. oven until tomatoes are cooked, about 30 minutes. Tomato Fritters 1 cup sifted flour 2 teaspoons baking powder 1/4 teaspoon salt 1 egg, beaten 1/2 cup milk 1 tablepoon butter, melted 6 firm medium tomatoes, chilled
Sift dry ingredients and add beaten egg. Stir milk in gradually. Add melted butter and beat mixture vigorously. Cut tomatoes in 1- inch slices and dip into the batter. Fry in hot deep fat (380 degrees F.) until browned. Serves 6 to 8.