Fabulous Four-Bean Hotdish
8 oz Bacon, cut up
1/2 c Onion, chopped
16 oz Pork & beans, canned w/tomat
16 oz Green beans, drained
15 1/2 oz Butter beans, drained
15 1/2 oz Kidney beans
1/2 c Ketchup
1/2 c Brown sugar, packed
1 ts Mustard, prepared
1/2 ts Salt
Gayle Schuck of Bismarck, North Dakota, waxes nostalgic at the thought of
family picnics at LaMoure County Memorial Park in Grand Rapids, North
Dakota. The James River encircles the park and its tennis courts, ball
diamond and playground, including the old, squeaky merry-go-round. Brown
sugar and bacon season Gayle's baked quartet of canned pork and beans,
butter beans, kidney beans, and green beans.
1. In a dutch oven, cook bacon and onion till bacon is browned and onion
is tender. Drain off the fat.
2. Stir in the remaining ingredients. Transfer the mixture to a 3
4 quart crockery cooker.
3. Cover; cook on low heat setting for 6 hours. Makes 10-12 servings.
Oven Method: In a medium skillet, cook bacon and onion till bacon is
tender. Drain off fat. In a 2 quart baking dish, combine th bacon mixture
with remaining ingredients. Cover and bake in a 350 deg. oven for 30
minutes. Uncover and bake for 15 minutes more.
Picnic Hint: Leave the beans in the crockery cooker container or baking
dish. Place the cooker in an insulated cooler or wrap in towels to keep
warm for the trip to your favorite picnic spot.
Gayle Schuck of Bismarck, N.D. often adds a pound of cooked and drained
lean ground beef to this hotdish. Or take along fully cooked bratwurst to
heat on the grill.
Posted to MM-Recipes Digest by "deborah kuhnen"
on Apr 20, 1998