Hot Food & Recipes

Servings: 24 Servings
Category: Beans | Casseroles | Ground beef
Ingredients

• 1 lb Ground Beef
• 3/4 c Green Pepper; chopped
• 8 oz Tomato Sauce
• 4 tb Liquid Barbecue Smoke?/li>
• 4 tb Vinegar
• 1 ts Thyme
• 96 oz Pork and beans
• Pepper to Taste
• 1/3 lb Bacon; smoked
• 1 c Onions; chopped
• 1/8 c Mustard
• 1 c Water
• 2 ts Garlic; minced
• 3/4 c Brown Sugar
• Salt to Taste

Directions
1. In a large frying pan, cook ground beef in its’ own fat. 2. Add green pepper and onion. 3. Saute until beef is brown and vegetables are limp. 4. With the exception of 4 strips of bacon, cut bacon into 2-inch strips and add to ground beef mixture. 5. Stir in the tomato sauce, water, vinegar, garlic, mustard, thyme, brown sugar, liquid hickory smoke, and salt and pepper to taste. 6. Simmer together 5 minutes. 7. Turn pork ‘n beans into a greased 1 1/2 quart baking dish. 8. Spoon meat mixture over top. 9. Place long strips of bacon over top of ground beef. 10. Bake at 375 degrees for 45 minutes. Posted to recipelu-digest by RecipeLu on Feb 03, 1998

Servings: 2 Servings
Category: Beans | Taste of ho
Ingredients

• 16 oz Pork and beans
• 3 tb Ketchup
• 2 tb Chopped onions
• 2 ts Brown sugar or as much as 3
• -teaspoons
• 2 ts Honey or as much as 3
• -teaspoons
• 1 ts Prepared mustard
• 1/2 ts Worcestershire sauce
• 1/8 ts Prepared horseradish

Directions
Combine all ingredients in an ungreased 1-qt. baking dish. Bake, uncovered, at 350 degrees for 30-40 minutes. Yield: 2 servings. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #648 by NGavlak@aol.com on Jun 23, 1997

Servings: 8 Servings
Category: Bean | Side dish
Ingredients

• 64 oz Seasoned baked beans,
• -undrained
• 1/2 c Onions, chopped
• 1/2 c Bell peppers, chopped
• 1 Clove garlic, minced
• 1/2 c Ketchup
• 1/4 c Honey
• 2 c Fat-free cheddar cheese,
• -shredded
• 1/2 c White bread crumbs
• 1/2 ts Salt
• 1/4 ts Black pepper

Directions
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a mixing bowl, combine beans, onions, bell peppers, garlic, ketchup, and honey. Mix well. Spread into prepared dish. In a small bowl, combine cheese, crumbs, salt, and black pepper. Mix well. Spoon over bean mixture. Bake, uncovered, for 45 minutes, or until top is browned. Per serving: 347 Calories; 2g Fat (5% calories from fat); 16g Protein; 72g Carbohydrate; 0mg Cholesterol; 1348mg Sodium Serving Ideas : Serve with hot dogs or hamburgers. NOTES : Freezes well. Recipe by: SueBee Honey Collector’s Edition Cookbook Posted to MC-Recipe Digest V1 #620 by matejka@bga.com (Anita A. Matejka) on May 26, 1997

Servings: 1 Servings
Category: Beans & pea | Family & fr
Ingredients

• 2 c Pea beans
• 1/4 lb Salt pork
• 1 tb Salt
• 1/4 ts Dry mustard
• 1/2 c Maple syrup; or more

Directions
Soak beans overnight and parboil until the skins break when you blow on a spoonful. Put bean in a bean pot and por in a mixture of the remaining ingredients. Place the salt pork on top. Bake uncovered at 350 degrees until the salt pork browns (about 1/2 hour). Turn oven down to 325 degrees and bake uncovered for 6 – 8 hours. Check the beans every hour or so and add boiling water when the beans look dry on top. Recipe by: Marie Sautter Posted to MC-Recipe Digest by Barb at PK on Apr 16, 1998

Servings: 6 Servings
Category: Beans
Ingredients

• 5 Bacon
• 1 Large onions; diced
• 2 White beans; rinsed, drained
• 1 c Chicken broth
• 1/2 c Molasses
• 1/4 c Tomato paste
• 1/4 c Brown sugar
• 1 1/2 ts Dried prepared mustard
• 1/2 ts Salt
• 1/2 ts Black pepper; freshly ground

Directions
1. Cook bacon over low heat in heavy bottomed saucepan until crisp. Remove bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan. Raise heat to medium; add onion. Cook until soft and golden, about 2 minutes. 2. Add beans, chicken broth, molasses, tomato paste, brown sugar, mustard, salt and pepper to taste. Stir until beans are coated, and sauce is blended. 3. Cover beans; cook over low heat 45 minutes. Crumble cooked bacon and stir into beans before serving. Contributor: Chicago Tribune Posted to MM-Recipes Digest by Jack Elvis on May 13, 1998

Servings: 6 Servings
Category: Beans/ | Grains
Ingredients

• 1 lb Navy beans
• 1/2 lb Salt pork; cut in strips
• 1 sm Onion; diced
• 1 tb Dry mustard
• 1 tb Catsup
• 1 ts Celery salt
• 1/3 c Brown sugar
• 1/3 c Molasses
• Salt and pepper

Directions
Clean and soak beans overnight. Cover with water by 2.5″. Preheat oven to 300. Water should be covering the beans by only 1/2″. Add remaining ingredients and stir. Bake at 300 for 4 hours. Check water level and doneness. Add more water if necessary and continue cooking if necessary. It should take 5-6 hours total. Remove cover for last 1/2 hour. Salt and pepper to taste. Recipe by: upl’d by Kit Anderson Posted to bbq-digest by Kit Anderson on May 10, 1998

Servings: 20 Servings
Category: Beans | Crowds | Family | Favorites | 1
Ingredients

• 3 lb Navy beans, Northern
• 1 tb Baking soda
• 1 tb Salt
• 1 Jar (16 oz) Karo Blue Label
• -syrup, looks like molasses
• 1/2 lb Brown sugar
• 2 Bottle (14 oz) ketchup
• 1 lb Salt pork, sliced (up to 2)
• 6 lg Maui onion, diced

Directions
Wash beans; soak overnight in a large bowl with plenty of water. Next day drain; place beans in a large pot in fresh water and bring to a boiling point. Add 1 tablespoon baking soda. Stir for a few minutes. Drain in colander. Rinse pot and return beans to pot with fresh water. Bring to a boil and reduce heat to a simmer. Cook until tender. Add 1 tablespoon salt and simmer for an additional 5 minutes. Drain; retain water. In a large casserole mix beans, Karo syrup, brown sugar, ketchup, sliced salt pork and diced Maui onions. Bake in slow oven (275-300 degrees) for about 3 hours – or longer. Add retained water, as needed. Absolutely fabulous beans! Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Betty Sullivan Posted to TNT – Prodigy’s Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on 8 Ju, l 1997

Servings: 1 Servings
Category: Bean dishes | Hearty | South ameri
Ingredients

• 2 Bags black beans
• 1 lb Dry meat (carne seca)
• 1 pk Smoked sausage; cubed
• 1 pk Eye of pork
• 1 kg Tripe
• 2 Onions; chopped
• 2 Tomatoes; chopped
• 2 Green peppers; chopped
• Bacon; cut in pieces

Directions
1) Wash and sort the beans. Then put in a pan about 10 cups of water. Add the beans and letg it boil for 2 hours. Check occasionally and add more water whenever necessary. 2) Boil the dry meat in several waaters so that the salty comes off of it and add to the beans afterwards. 3) Also boil l in a separate pan the tripe to clean it. Afterwards add it to the beans. 4)Put sausaget into a skillet together with the pieces of bacon. Add the onions , tomatoes and green peppers. Let stay in a low heat for about 30 minutes then add to this sauce a bit of vinegar. Cover and let stay 5 more minutes. Afterwards add to the beans and let cook all together until tender. When tender, serve with rice. Recipe By : Mrs. C. F. Rainwater Posted to MC-Recipe Digest V1 #287 Date: Fri, 08 Nov 1996 22:09:45 -0600 From: Lou Parris

Servings: 6 Servings
Category: Beans | Meats | Soups
Ingredients

• 3 md Carrots, sliced
• 2 md Onions, chopped
• 1 Garlic Clove, minced
• 2 tb Butter/Margarine/Bacon Fat
• 28 oz Baked Beans in Brown Sugar
• -Sauce
• 11 1/2 oz V-8 or Tomato Juice
• 8 Frankfuaters, cut into 1″
• -pieces
• 1 ts Worsterceshire Sauce
• American or Cheddar Cheese,
• -shredded

Directions
Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese. Source: “The Yankee Kitchen” 04-06-93 [#2] Cheryl From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Beans | Soup
Ingredients

• 2 c Pinto beans (dried)
• 1 ts Salt
• 1/2 ts Pepper
• 4 Bacon slices, cut in squares
• 4 Carrots, chopped
• 4 Celery stalks, chopped
• 1/2 ts Thyme (dried)
• 1 Garlic clove, minced
• 4 oz Can of tomato paste
• 2 tb Olive oil
• 1 Onion, chopped
• 1 tb Wine vinegar

Directions
The approximate cooking time is 3 hours. Cover the washed beans with 6-8 cups of water and bring to a boil. Reduce heat, cover and boil gently for 1 hour and then simmer while still covered. Stir about every 15 minutes for the ENTIRE time the beans are cooking. After the beans have been cooking for about 1 hour and 45 minutes chop the onion and celery and carrots. Slice the four slices of bacon into 1″ squares. Saute the onion, celery and bacon squares in the olive oil for about 10 minutes. Add to the beans along with the thyme, chopped carrots and tomato paste. Simmer uncovered for another hour until the beans are tender and slightly mash the beans. Add the salt, pepper and wine vinegar before serving. Submitted By JSCHLANK@PACIFICNET.NET On THU, 21 DEC 1995 200833 -0500 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini