"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

Hot Mexican Bean Dip Recipe

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This recipe for Hot Mexican Bean Dip, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, July 16, 2009


1 28-ounce can of pork and beans in tomato sauce (sieved)
cup shredded sharp American cheese
1-teaspoon garlic salt
1-teaspoon chili powder
1-teaspoon salt
Dash cayenne pepper
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
teaspoon liquid smoke

Combine all ingredients
Heat thoroughly
Top with 4 slices of crumbled bacon
Serve with corn chips or potato chips
Makes 3 cups




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