Here’s Summer Baked Bean Recipe

Dear SOS: After doing some traveling last year, there are some recipes that I would love to have. The Chris Smokehouse BBQ in Lahaina, Maui, Hawaii, baked beans is one of them.

--B. B.

Dear B. B.: Robert H. Bergstrom of the Chris Smokehouse BBQ sent us this recipe, which, by the way, is an ideal accompaniment to meats barbecued on a grill this summer. Simply assemble the dish and heat it up on the grill.

CHRIS’ SMOKEHOUSE BARBECUED BAKED BEANS

1/4 cup chopped onion

1/4 cup chopped green peppers

1 tablespoon butter

2 (28-ounce) cans baked beans

3 tablespoons dark brown sugar, packed

6 tablespoons molasses

Saute onion and green peppers in butter until onion is tender. Add to baked beans with sugar and molasses, mixing well. Simmer over low heat 20 to 30 minutes. Makes 8 servings.

Dear SOS: I would like a strawberry cake recipe like the one my mother used to make. It contained whole strawberries on the bottom and top layer and had sugar syrup poured over it.

--HELEN

Dear Helen: Are you talking about strawberry trifle?

STRAWBERRY TRIFLE CAKE

2 cups whole strawberries, or 1 (20-ounce) package frozen whole strawberries

1/2 cup sugar

1/4 cup water

1 1/2 tablespoons cornstarch

1 tablespoon lemon juice

1 (9x5-inch) home baked pound cake in pan, or 1 (12-ounce) frozen pound cake in foil pan

Whipped Cream

Slice berries, reserving 6 for garnish. Place 1 cup slice berries in saucepan with sugar and water. Bring to boil. Cook 3 minutes. Remove from heat. Mix cornstarch with small amount water. Stir into berries. Cook and stir until thick, about 2 minutes. Add lemon juice. Cool to room temperature.

Fold in remaining sliced berries. Cut cake crosswise into 12 slices. Return slices to cake pan, 1 at time, holding pan on slant and spooning glaze between them. Spread remaining glaze on top. Cover and chill 4 hours, or overnight. Carefully remove cake from pan (a foil pan can be cut away with scissors). Transfer to serving platter and pipe whipped cream around base and top of cake. Garnish with whole berries. To serve, cut cake into diagonal slices. Makes 8 servings.

Dear SOS: Some time back the Food Section ran a recipe for jambalaya. Is there any way I can get that recipe again? It contained numerous ingredients.

--LOIS

Dear Lois: We have printed numerous jambalaya recipes. How about this one with shrimp?

SHRIMP JAMBALAYA

1 pound smoked ham, cut in 1/2-inch pieces

1 tablespoon shortening

1 cup chopped green peppers

1 cup chopped onions

1 clove garlic, crushed

1 tablespoon flour

1 (28-ounce) can whole tomatoes

2 1/2 cups water

2 tablespoons chopped parsley

2 cups rice

2 tablespoons Worcestershire sauce

2 teaspoons salt

1/2 teaspoon ground thyme

1/4 teaspoon cayenne pepper

1 pound shrimp, peeled and deveined

Cook ham in shortening in large skillet 5 minutes. Drain off all but 2 tablespoons fat and add green peppers, onion and garlic. Cook until tender.

Blend in flour and brown slowly, stirring often. Stir in tomatoes, water and parsley. Bring to boil and add rice, Worcestershire, salt, thyme and pepper. Return to boil, reduce heat and simmer, covered 20 minutes. Add shrimp and cook 10 minutes longer. Fluff lightly with fork. Makes 8 servings.

Dear SOS: I have scoured libraries and pestered British friends for a recipe for Cornish pasties. Any information would be appreciated.

--TRACYE

Dear Tracye: Here’s a slightly modified classic pastie, which originated with miners who carried the meat turnovers to work for lunch.

CORNISH PASTIES

2 tablespoons butter or margarine

1/4 cup ground beef

1 1 /2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped parsley

1 beef bouillon cube

1/4 cup water

1 cup diced raw potatoes

1/2 cup sliced raw carrots

2 tablespoons finely chopped onions

2 (11-ounce) packages pie crust mix

Melt butter in skillet. Add meat and cook, stirring until lightly browned. Add flour, salt, pepper and parsley. Mix well. Dissolve bouillon cube in water. Add to meat mixture. Cook and stir until mixture thickens. Add potatoes, carrots and onions. Cover and cook over medium heat 5 minutes or until vegetables are partially tender. Cool.

Prepare pie crust mixes according to package directions. Roll out each on lightly floured board into 12-inch squares. Cut each into 4 (6-inch) squares. Divide cooled meat mixture among 8 squares, placing meat in corner of each and to 1 side of center.

Moisten edges of pastry, fold over meat and press edges together to form triangle. Slash tops with knife, making 1-inch opening. Place on baking sheet and bake at 400 degrees until golden brown, about 10 to 12 minutes. Makes 8 pasties.