Baked Beans Quintet
(Yield 12-16 servings)
Source: Better Homes and
Gardens Cookbook
1 cup onion, chopped
6 slices bacon, cut up
1 clove garlic, minced
1 (16-oz) can lima beans*,
drained
1 (16-oz) can pork &
beans w/tomato sauce
1 (15.5-oz) can red kidney
beans*, drained
1 (15-oz) can butter beans*,
drained
3/4 cup catsup (ketchup)
1/2 cup molasses
1/4 cup brown sugar, packed
1 tablespoon prepared mustard**
1 tablespoon Worcestershire
sauce
1 onion (optional),
sliced, separated into rings
In a skillet, cook chopped
onion, bacon, and garlic until bacon is done and onion is tender but not
brown; drain. In a bowl,
combine onion mixture, all of the beans (5 cans), ketchup, molasses, brown
sugar, mustard, and Worcestershire
sauce. Transfer bean mixture to a 3-quart casserole or bean pot. Bake,
uncovered, in a 375 F oven for
1 hour. If desired, garnish with onion rings.
*I use different 4 types/cans
of beans each time I make this.
** I use Country Dijon
mustard instead of prepared mustard.
Brisket with Vegetable
Source: Cooking Light (Holiday
'92)
1 (2.5+ lbs) beef brisket
1 teaspoon browning-&-seasoning
sauce
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon paprika
2 tablespoons all-purpose
flour, divided
1 cup onion, thin-sliced,
separated into rings
6 medium carrots, cut into
1 1/2" pieces
12 small potatoes, unpeeled
1/2 cup + 2 tablespoons
water, divided
1 (8-oz) can no-salt tomato
sauce
1/2 cup burgundy or any
dry red wine
1 oven cooking bag
Trim fat from brisket; brush
top with brown-and-seasoning sauce. Spread garlic evenly over top of brisket,
and sprinkle
with salt, pepper, and paprika. Set brisket aside. Sprinkle 1 tablespoon
flour into an oven cooking bag. Arrange onion rings in bag, and place brisket
on top of onion. Arrange carrots and potatoes around and on top ofbrisket.
Combine 1/2 cup water, the wine, and tomato sauce; stir well, and add to
bag. Seal bag and place in a 13- x
9- x 2-inchbaking pan; cut 6 (1/2 inch) slits in top of bag. Bake at 325
F for about 3 hours or until brisket is tender.
Cut brisket across grain into thin slices. Cut potatoes in half. Arrange
brisket and vegetables on a serving platter,
set aside, and keep warm. Pour 1 1/2 cups cooking liquid into a saucepan.
Combine remaining 1 tablespoon flour
and 2 tablespoons water; stir well. Add to cooking liquid. Bring to a boil,
and cook 2 minutes or until thickened,
stirring constantly. Serve gravy with brisket and vegetables.
Note: These are the ingredients
from the magazine as-is. After the first time I made this, I doubled all
of the ingredients
for the liquid. I also use 4-5 baking potatoes (cut-up) instead of the
small potatoes. I also put in celery (1-2
stalks, sliced in 1/2-3/4 inch pieces) for extra flavor. Occasionally,
I'll use pearl onions and add in fresh halved
mushrooms, too. I've been known to use baby carrots, too, instead of the
6 cut-up carrots. Be very careful about
cooking time. Depending on the size of the beef, and the amount of cooking
liquid used, it could vary the time.
Both of these 2 recipes
I make often and are always a big hit!