[Virtual Geezer]

Anyone who has ever lived in the Akron Ohio area before 2001 would probably have heard of a restaurant called Art's Place. It was a staple for since 1930. I use to have lunch there every Saturday for years. The last owner just happen to run the cafeteria at the last company I worked at and promised to bring in these two recipes but never did. Jennie just made things without a cheat sheet. She did say that the salad dressing was a little difficult to make and get it just right. It is not supposed to separate if left standing for any length of time. I am not a cook so I have no idea as to how long she was talking about. All I know is that I enjoyed many many helpings of both back in the days.

The entire story about the restaurant was recently posted in the local paper and here is the link (I hope it works).

Art

In case it did not here are the recipes.

ART’S PLACE BEAN SOUP

1 lb. dry navy beans
4 ham hocks
Salt and pepper, to taste
8 peppercorns
1 medium chopped onion
1 tbsp. oil (olive, canola or butter)
1 to 2 tbsp. ham soup base, more or less to taste

Wash beans. Place in a heavy soup pot and cover with cold water. Bring to a boil and boil for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain beans and discard that water.

In a large soup pot, add the oil and the onions, and saute until soft, about 5 minutes. Add beans, ham hocks, salt and peppercorns, fill the pot with 2 quarts of cold water or enough to cover beans and ham hocks. Cover pan, bring to a boil, reduce heat and simmer gently until beans are tender, about 3 hours.

Remove ham hocks, shred meat and return meat to soup. Season with a tablespoon or two of ham base, to increase the ham flavor, using more or less to taste. Season with additional salt and pepper, to taste.

Makes about 2 quarts.

===============
Note: Jennie's daughter says ham base can be difficult to find. She recommends purchasing it at Beiler’s Penn Dutch Market, 13160 Cleveland Ave., Lake Township. I just happen to live about 1.5 miles from Beiler's and knowing the popularity of the bean soup I am betting they are sold out. I will stop in tomorrow and ask.
==============
Another comment about the soup is that it great the first day but even better the second and third.
==============

ART’S PLACE SWEET AND SOUR DRESSING FOR ART’S SALAD

1¼ cups sugar
½ tbsp. celery seed
2 tbsp. dry mustard
½ cup apple cider vinegar
3¾ cups vegetable oil

Mix sugar and vinegar together until sugar is well-dissolved. Stir in celery seed and dry mustard and mix until well combined.

Place mixture in the bowl of a stand mixer fitted with a whisk. With mixer on low, add oil in a slow, steady stream.

Leave mixer on low speed and let mix for 30 to 45 minutes so that dressing become very thick and will not separate once blended. Blend 45 minutes to 1 hour if making larger amounts.

Makes a generous 1 quart of dressing.

To serve: Toss dressing with iceberg lettuce. Serve topped with shredded cheddar cheese and bacon that has been cooked crisp and crumbled.

Enjoy
VG

[tracy1j]

Thank you!

[MLBellis]

If you heat WHITE vingar, seeds, dry mustard then add the oil... pour it over cole slaw that has the sugar on it... wait 10 mins, slightly toss... you will have a great cole slaw that will not spoil when you are out at a BBQ ! enjoy!

[senior citizen]

Originally Posted by Virtual Geezer

Anyone who has ever lived in the Akron Ohio area before 2001 would probably have heard of a restaurant called Art's Place. It was a staple for since 1930. I use to have lunch there every Saturday for years. The last owner just happen to run the cafeteria at the last company I worked at and promised to bring in these two recipes but never did. Jennie just made things without a cheat sheet. She did say that the salad dressing was a little difficult to make and get it just right. It is not supposed to separate if left standing for any length of time. I am not a cook so I have no idea as to how long she was talking about. All I know is that I enjoyed many many helpings of both back in the days.

The entire story about the restaurant was recently posted in the local paper and here is the link (I hope it works).

Art

In case it did not here are the recipes.

ART’S PLACE BEAN SOUP

1 lb. dry navy beans
4 ham hocks
Salt and pepper, to taste
8 peppercorns
1 medium chopped onion
1 tbsp. oil (olive, canola or butter)
1 to 2 tbsp. ham soup base, more or less to taste

Wash beans. Place in a heavy soup pot and cover with cold water. Bring to a boil and boil for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain beans and discard that water.

In a large soup pot, add the oil and the onions, and saute until soft, about 5 minutes. Add beans, ham hocks, salt and peppercorns, fill the pot with 2 quarts of cold water or enough to cover beans and ham hocks. Cover pan, bring to a boil, reduce heat and simmer gently until beans are tender, about 3 hours.

Remove ham hocks, shred meat and return meat to soup. Season with a tablespoon or two of ham base, to increase the ham flavor, using more or less to taste. Season with additional salt and pepper, to taste.

Makes about 2 quarts.

===============
Note: Jennie's daughter says ham base can be difficult to find. She recommends purchasing it at Beiler’s Penn Dutch Market, 13160 Cleveland Ave., Lake Township. I just happen to live about 1.5 miles from Beiler's and knowing the popularity of the bean soup I am betting they are sold out. I will stop in tomorrow and ask.
==============
Another comment about the soup is that it great the first day but even better the second and third.
==============

ART’S PLACE SWEET AND SOUR DRESSING FOR ART’S SALAD

1¼ cups sugar
½ tbsp. celery seed
2 tbsp. dry mustard
½ cup apple cider vinegar
3¾ cups vegetable oil

Mix sugar and vinegar together until sugar is well-dissolved. Stir in celery seed and dry mustard and mix until well combined.

Place mixture in the bowl of a stand mixer fitted with a whisk. With mixer on low, add oil in a slow, steady stream.

Leave mixer on low speed and let mix for 30 to 45 minutes so that dressing become very thick and will not separate once blended. Blend 45 minutes to 1 hour if making larger amounts.

Makes a generous 1 quart of dressing.

To serve: Toss dressing with iceberg lettuce. Serve topped with shredded cheddar cheese and bacon that has been cooked crisp and crumbled.

Enjoy
VG

GREAT TASTING SOUP.

It reminded me of my old recipe for the senate bean soup, which I cannot find. Again, great for these chilly days........thanks for sharing.