Amanda Jolley

Reflection on pattern and abstraction of the subconscious

What's for lunch?

Today we served the following to our favorite ladies at VERONICA’s Voice:
4th of July Bean Casserole (recipe from Taste of Home Magazine many years ago)
Coleslaw (recipe from Nourishing Traditions)
Root beer floats

The 4th of July Bean Casserole is a favorite of our family.

4th of July Bean Casserole
1/2 lb sliced bacon, diced
1/2 lb ground beef
1 cup chopped onion
1 can (28 oz) pork & beans
1 can (17 oz) lima beans, rinsed and drained
1 can (16 oz) kidney beans, rinsed and drained
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cup sugar
1/2 cup packed brown sugar
2 T. prepared mustard
2 T. molasses
1 tsp. salt
1/2 tsp. chili powder
In a large skillet, cook bacon, beef and onion until meat is browned and onion is tender; drain. Transfer to a greased 2 1/2 qt. baking dish; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 15 minutes longer.
Yield: 12 servings

 I am one for using the least processed food possible, so I started with dry beans instead of canned, except for the pork & beans.


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