| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
sl |
Bacon |
| 1 1/2 |
c |
Coarsely chopped onion |
| 1 |
tb |
Flour |
| 1/3 |
c |
Bottled chili sauce |
| 3 |
tb |
Molasses |
| 1 |
tb |
Prepared mustard |
| 1 |
ts |
Salt |
| 2/3 |
c |
Undiluted Carnation 2% Evaporated Milk |
| 1 |
cn |
(14 oz) drained cut waxed beans |
| 1 |
cn |
(14 oz) drained rinsed kidney beans |
| 1 |
cn |
(14 oz) drained cut green beans |
INSTRUCTIONS
Halve bacon slices. Cook in large frypan until crisp. Drain reserving 2 TB
drippings. Set bacon aside. Sauté onion in reserved drippings. Blend in
flour, chili sauce, molasses, mustard and salt. Gradually stir in e. milk.
Add waxed, kidney and green beans. Spoon into shallow 1 1/2 quart
rectangular casserole. Bake in moderate oven (350) 25 min. or until hot.
Arrange bacon strips on top. Bake 5 minutes longer. Makes 6 to 8 servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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