| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Bacon |
| 3 |
cn |
(21-oz) kidney beans; drained, reserve 1 cup liquid |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped green pepper |
| 1 |
cn |
(8-oz) tomato sauce |
| 1 |
c |
Burgundy or other dry red wine |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Horseradish |
|
|
Bermuda onion rings |
INSTRUCTIONS
Fry bacon over medium heat until crisp; drain. Heat oven to 350. Layer
beans, bacon, onion & green pepper in ungreased 3-qt casserole. Crumble
bacon & mix with reserved bean liquid & remaining ingredients except onion
rings; pour over bean mixture. Top with onion rings. Cover & bake 1 hour.
Serves 8. Use precooked canned beans or the quick-soak dry beans.
MRS WESLEY (LINDA) HAMM
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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