"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Connie's Bean Dip Recipe

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This recipe for Connie's Bean Dip, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donald & Sheri Thompson
Added: Monday, April 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large can B&M Baked kidney beans (1 Lb. 14 Oz. size)
1 cup sweet relish, very well drained
1 onion, minced
cup mayonnaise or Miracle Whip
1 teaspoon dry mustard
2 tablespoons horseradish
2 cloves garlic, finely diced
teaspoon salt & teaspoon pepper

Directions:
Directions:
Remove pork and discard. Rinse beans well in a colander, then allow to drain. Use a fine strainer to drain the relish. Mix together the onion, mayonnaise, mustard, horseradish, garlic, salt and pepper. Add relish and mix well. Stir in beans, chill, serve with crackers. Best if prepared a day or two in advance!

 

 

 

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