Fabulous Four-bean Hotdish

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	North Dakota	Main dish, Picnic	4	Servings

INGREDIENTS

8	oz	Bacon, cut up
1/2	c	Onion, chopped
16	oz	Pork & beans, canned w/tomat
16	oz	Green beans, drained
15 1/2	oz	Butter beans, drained
15 1/2	oz	Kidney beans
1/2	c	Ketchup
1/2	c	Brown sugar, packed
1	t	Mustard, prepared
1/2	t	Salt

INSTRUCTIONS

Gayle Schuck of Bismarck, North Dakota, waxes nostalgic at the  thought
of family picnics at LaMoure County Memorial Park in Grand  Rapids,
North Dakota. The James River encircles the park and its  tennis
courts, ball diamond and playground, including the old,  squeaky
merry-go-round. Brown sugar and bacon season Gayle's baked  quartet of
canned pork and beans, butter beans, kidney beans, and  green beans.
In a dutch oven, cook bacon and onion till bacon is browned and onion
is tender.  Drain off the fat. Stir in the remaining ingredients.
Transfer the mixture to a 3 1/2 or 4 quart crockery cooker. Cover;
cook on low heat setting for 6 hours. Makes 10-12 servings.  Oven
Method:  In a medium skillet, cook bacon and onion till bacon is
tender.  Drain off fat.  In a 2 quart baking dish, combine th bacon
mixture with remaining ingredients. Cover and bake in a 350 deg. oven
for 30 minutes.  Uncover and bake for 15 minutes more.  Picnic Hint:
Leave the beans in the crockery cooker container or  baking dish.
Place the cooker in an insulated cooler or wrap in  towels to keep warm
for the trip to your favorite picnic spot.  Gayle Schuck of Bismarck,
N.D. often adds a pound of cooked and  drained lean ground beef to this
hotdish. Or take along fully cooked  bratwurst to heat on the grill.
Posted to MM-Recipes Digest  by  "deborah kuhnen"
<debkuhnen@email.msn.com> on Apr 20, 1998

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