Copy Cat Recipies

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Horn and Hardart Baked Beans

Serves 8 to 10

• 1 pound dried navy beans, rinsed
• 1 large yellow onion, chopped (about 1 cup)
• 4 slices bacon, diced
• 2 tablespoons sugar
• 1 tablespoon dry mustard
• 1/4 teaspoon cayenne pepper
• 2/3 cup molasses
• 2 tablespoons cider vinegar
• 1 1/2 cups tomato juice
• Salt to taste

1. Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature.
2. Drain, place in an 8-quart saucepot, add fresh water to cover, and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
3. Drain, reserving 1 cup of the cooking liquid.
4. Preheat the oven to 250 degrees.
5. Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.
6. Bake, uncovered, until very tender, approximately 4 hours. Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out. Season with salt and let cool 5 to 10 minutes before serving.

Chocolate Cream Pie with Whipped Cream Topping

Servings: 8

• Chocolate Wafer Crust
• Vegetable oil, for brushing pie plate
• 1 3/4 cups chocolate wafer crumbs
• 1 tablespoon granulated sugar
• 7 tablespoons unsalted butter, melted
• Chocolate Pudding Layer
• 3 tablespoons cornstarch
• 1 tablespoon unsweetened non-alkalized cocoa powder
• 1/4 teaspoon salt
• 1 cup half-and-half
• 1 1/4 cups whole milk
• 1 cup granulated sugar
• 4 ounces unsweetened chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Whipped Cream Topping
• 2 cups heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

To make the chocolate wafer crust:

1. Preheat the oven to 350 degrees F. Lightly oil a 9-inch deep-dish pie plate. In a medium bowl, combine the wafer crumbs, sugar, and melted butter. Transfer 1 tablespoon of the crumb mixture to a small cup and set aside to garnish the pie. Scrape the remaining crumb mixture into the prepared pie plate and, using your fingers, press it evenly onto the bottom and up the sides of the plate. Bake the crust for 8 minutes, or until set. Cool on a wire rack.

To make the chocolate pudding layer:

1. In a medium bowl, sift together the cornstarch, cocoa powder, and salt. Whisk in about 2 tablespoons of the half-and-half until it is a smooth paste. Whisk in the remaining half-and-half; set aside.
2. In a medium saucepan, combine the milk, sugar, and chocolate. Place over medium heat and cook, stirring constantly with a whisk, until the chocolate is completely melted. Remove the pan from the heat and whisk about 1/2 cup of the hot chocolate mixture into the half-and-half mixture. Whisk this mixture into the remaining chocolate mixture in the saucepan. Return the pan to the heat and cook over medium-high heat, whisking constantly. When the mixture begins to bubble, continue to cook, whisking constantly, for 1 minute. Remove the pan from the heat and whisk in the butter and then the vanilla. Scrape the pudding into the cooled pie shell. Cover and refrigerate the pie until thoroughly chilled, at least 4 hours.

To make the whipped cream topping:

1. In an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar and vanilla. Beat until the cream forms soft peaks.
2. Scrape the whipped cream over the chilled pie and, using a rubber spatula, sweep it into dramatic swirls. Sprinkle the reserved wafer crumbs over the cream. Serve immediately or refrigerate until ready to serve.
   

Salmon Mousse

Servings: 12

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/2 cup boiling water
• 1/2 cup Hellmann's mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon finely grated onion
• dash of Tabasco
• 1/4 teaspoon sweet paprika
• 1 teaspoon salt
• 2 tablespoons finely chopped dill
• 2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
• 1 cup heavy cream

1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and chill for at least 4 hours.
5. Serve on toasts, black bread or crackers. Or serve as a first course, garnished with watercress.

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