I like Bush's maple cured bacon baked beans.

wrote:
>
> I like Bush's maple cured bacon baked beans.

For beans like that, I go for the on-sale cheapest "pork and beans."
From there, I'll pour several cans into a large pot and add in:

chopped onion
chopped green pepper
an amount of brown sugar

No actual recipe. I just wing it but it's always so good.
You can even bake that mess in the oven in an open dish
for a long time to thicken it.

Gary wrote:
>coltwvu wrote:
>>
>>I like Bush's maple cured bacon baked beans.
>
>For beans like that, I go for the on-sale cheapest "pork and beans."
>From there, I'll pour several cans into a large pot and add in:
>
>chopped onion
>chopped green pepper
>an amount of brown sugar
>
>No actual recipe. I just wing it but it's always so good.
>You can even bake that mess in the oven in an open dish
>for a long time to thicken it.

Best ingredient to add to canned pork and beans is tube steak. All it
needs is a side of slaw and a Dr. Brown's Cel-Ray:
http://auntlilskitchen.com/dinnere-e...le-with-franks
Kosher delis would substitute 'Specials' for the franks... actually
'knockwurst' but called 'specials'... and it's best baked.
http://www.hebrewnational.com/kosher...eef-knockwurst
http://boarshead.com/products/detail...-1-1-lb-net-wt

Sheldon wrote:

> Gary wrote:
> >coltwvu wrote:
> >>
> >>I like Bush's maple cured bacon baked beans.
> >
> >For beans like that, I go for the on-sale cheapest "pork and beans."
> >From there, I'll pour several cans into a large pot and add in:
> >
> >chopped onion
> >chopped green pepper
> >an amount of brown sugar
> >
> >No actual recipe. I just wing it but it's always so good.
> >You can even bake that mess in the oven in an open dish
> >for a long time to thicken it.
>
> Best ingredient to add to canned pork and beans is tube steak. All it
> needs is a side of slaw and a Dr. Brown's Cel-Ray:
> http://auntlilskitchen.com/dinnere-e...le-with-franks
> Kosher delis would substitute 'Specials' for the franks... actually
> 'knockwurst' but called 'specials'... and it's best baked.
> http://www.hebrewnational.com/kosher...eef-knockwurst
> http://boarshead.com/products/detail...-1-1-lb-net-wt


Or as Ed Norton said to Ralph Kramden on the "Oh, My Achin' Back" Honeymooners episode: "...and that Neapolitan KNOCKWURST..."


--
Best
Greg

"The Greatest!" wrote:
>Sheldon wrote:
>> Gary wrote:
>> >coltwvu wrote:
>> >>
>> >>I like Bush's maple cured bacon baked beans.
>> >
>> >For beans like that, I go for the on-sale cheapest "pork and beans."
>> >From there, I'll pour several cans into a large pot and add in:
>> >
>> >chopped onion
>> >chopped green pepper
>> >an amount of brown sugar
>> >
>> >No actual recipe. I just wing it but it's always so good.
>> >You can even bake that mess in the oven in an open dish
>> >for a long time to thicken it.
>>
>> Best ingredient to add to canned pork and beans is tube steak. All it
>> needs is a side of slaw and a Dr. Brown's Cel-Ray:
>> http://auntlilskitchen.com/dinnere-e...le-with-franks
>> Kosher delis would substitute 'Specials' for the franks... actually
>> 'knockwurst' but called 'specials'... and it's best baked.
>> http://www.hebrewnational.com/kosher...eef-knockwurst
>> http://boarshead.com/products/detail...-1-1-lb-net-wt
>
>
>Or as Ed Norton said to Ralph Kramden on the "Oh, My Achin' Back"
>Honeymooners episode: "...and that Neapolitan KNOCKWURST..."

As "The Great One" said, "A 3 pound wedge of Mother Fletcher's
Fotchamarra Motzaroni cheese..." And away we go! <G>
http://www.sitcomsonline.com/boards/...ad.php?t=75510