"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

Baked Beans Recipe

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This recipe for Baked Beans, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

G-ma Winkie
Added: Wednesday, April 30, 2008


1/2 lb. bacon
1 large onion, chopped
1 large can pork and beans, drained
2 large kidney beans, drained
2 large lima beans, drained
1 c. brown sugar
1 c. catsup
1 tbsp. prepared mustard
2 cloves garlic
1/2 tsp. tobasco
1 tbsp. worcestershire sauce

Brown bacon and onion, leave some fat. Combine the remaining ingredients in a baking dish. Add bacon and onions. Stir completely. Bake for 2 1/2 hours at 300 uncovered.




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