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Home-Styled Baked Beans
Makes 8-10 Servings
prep 10 min.
cooking 25 min.
1 large green or red bell pepper, chopped
1 small onion, chopped
2 strips uncooked bacon, finely chopped
3 cans (16 ounces each) pork and beans
1/2 cup French's® Classic Yellow® Mustard (or any flavor French's
Mustard)
1/2 cup French's® Classic Worcestershire Sauce
1/2 cup brown sugar
Place bell pepper, onion and bacon in microwave-safe 3-quart bowl. Cover
loosely with waxed paper. Microwave on HIGH (100%) 5 minutes or until
bacon is partially cooked.
Stir in remaining ingredients. Microwave, uncovered, on HIGH 20 minutes
or until heated through and mixture is slightly thickened; stirring
twice. Top with chopped peppers, if desired.
Used with
Permission from French's Kitchen
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Hot Bean And Bacon Salad
1 pkg. frozen cut string beans
3 tbsp. vinegar
2 tbsp. olive oil
1 tsp. sugar
1/8 tsp. pepper
1/2 c. sliced onions
1 tsp. salt
Dash oregano
4 strips bacon, cooked & crumbled
Cook green beans until done but slightly crispy. Drain. Mix together everything but the
bacon and pour over the beans. Let stand 30 minutes. Sprinkle with bacon, heat a few
minutes and serve warm.
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Bacon Potato Salad
3 cups cold, cooked potatoes
1 cup. chopped celery
4 hard cooked eggs, diced
3 small onions, diced
1 green pepper, diced
1 teaspoon salt
1/2 cup fried bacon, crumbled (8
slices)
1 cup mayonnaise
Parsley
Combine all ingredients and mix. Chill. Put parsley on top.
Serves 8.
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Sweet Potato And Bacon Salad
2 pounds sweet potatoes, peeled and cut
into 1 inch chunks
1 small unpeeled apple, cut into 1/2
inch pieces
2/3 cup sliced celery
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 cup chopped walnuts
1/2 cup white grape juice
9 slices bacon, cooked and crumbled
Cook potatoes until tender. Drain and place in large bowl: add apple and celery. Whisk
grape juice, oil, vinegar, mustard, salt and pepper until blended. Pour over potato
mixture, toss, let stand about 1/2 hour. Add walnuts and bacon before serving.
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