Roasted Soybeans

Roasted Soybeans

Roasted soybeans make ideal snacks. Almost any vegetable or field variety is acceptable for roasting. The beans should be washed, soaked for 8 to 10 hours, drained and spread to air dry for an hour prior to roasting.

Deep fat roasting: Place one cup of beans in frying basket and cook 8 to 10 minutes in deep fat at 350 degrees F. or until the beans are crisp and the color of roasted peanuts. Plain or seasoned salt may be added when the beans are removed from the fat. Drained soybeans should be stored in airtight containers.

Oven roasting: Soak beans 8 to 10 hours in salted water (use 1 teaspoon, salt per quart of water). The beans should be drained, air dried and spread into a shallow pan. Roast in oven at 450 degrees F. for 20 minutes or until brown. Stir frequently during the roasting process. (Plain or seasoned salt may be used in the soaking water.) Yield: 1 cup unsoaked soybeans equal 2 Vi to 3 cups soaked soybeans equal 1 3/4 cups roasted soybeans.

Soybean Brittle

Mix 2 cups granulated sugar and about 1/3 cup water in an iron skillet. Cook, stirring constantly, until sugar melts and brown to amber color. Add unsalted roasted soybeans and pour at once onto an oiled surface (cookie sheet or cake pan). Let the mixture spread quickly to about 1/4 inch thickness. Break into pieces when cooled.

Sidewalks

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those outside the fence, interjected Supervisor A1 Henry.

“We had a verbal agreement years and years ago,” reported Supervisor Newbill Miller, the former mayor of the town. “The sidewalks from the county agent’s office to the jail were the county’s responsibility. It was done because the town didn’t have any money at the time, but now they do.”

“They collect taxes, they have an Architectural Review Board. If they want to pick out the color of the bricks, let them take care of the sidewalks,” Supervisor Henry insisted.