"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 RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Fleck
Added: Wednesday, September 20, 2006


6 slices bacon strips
1/4 cup small green onions, chopped
1 (2 1/2 lb.) can pork and beans
2 Tbs. molasses
1/3 cup chopped celery
1/4 cup chopped green pepper
2 Tbs. brown sugar
1/4 cup ketchup

Cook bacon until crisp. Save 2 Tbs. grease and cook onion, pepper and celery until tender. Place all ingredients in a baking dish. Bake at 350-375 for 45-50 minutes.

20 times the recipe if serving 200 people. I generally prepare as above and let the ingredients blend overnight and then bake thenext day in time to serve. If you are making beans for a large group, it is best to use an electric roaster ovenand cook about 250-300 for a couple of hours.

20 times recipe:
120 slices bacon (about 10 lbs.)
5 cups small green onions (20 small bunches)
20 (2 1/2lb.) cans pork and beans
40 Tbs. molasses (2 1/2 cups)
6 2/3 cups chopped celery (3-4 stalks)
5 cups green pepper (6-7 large peppers)
40 Tbs. brown sugar (2 1/2 cups)
5 cups ketchup

Personal Notes:
Personal Notes:
This is from my friend, Lorraine Gill.




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