Teeny McMunn: My Recipe Box

For this weekly column, my intention was to use this format: dessert, breads, main meals, vegetables, alternating weekly, and in the order that interests me. Since July fourth is just around the corner (can you believe it?), I thought I would share this recipe. Guaranteed to make you look like a great cook.

It is from the Lincoln Heights Garden Club in Spokane. My recipe card, typed laboriously so that no mistakes were made, is discolored and stained. I treasure it.

1 can kidney beans

1 can green lima bean

1 can Van Camp Pork n Beans

1 can S & W Beans

1lb. sausage-browned

1 small can crushed pineapple

1 med. onion-chopped

1 raw apple, diced

½ c. molasses

½ c. catchup

1 Tbs. lemon juice

Mix well-turn into baking dish (I use a 9 x 11 pan). Serves 12 amply. Very good and very unusual. Bake 2 hours @ 300 degrees.

My notes—and I know this would be the first question: No, one does NOT drain any of the cans. I buy a large can of pork and beans (any brand) plus a large can of baked beans (in lieu of S & W beans). I usually use Jimmy Dean sausage, but I don’t believe it’s critical to the recipe. Drain well after browning the sausage, (as most of us would). The pan will be full. I bake the required two hours, then transfer it to a crock pot to keep warm. In my opinion, it needs the baked flavor (like a baked potato versus a microwaved potato). It is a delightful mix of flavors which always causes people to ask, “Who brought the baked beans?”

Enjoy.

***I will be looking for harvest recipes to share in our harvest section the last week in July with perhaps stories from those who had to cook for harvest.***