Recipe - Fabulous Four-Bean Hotdish

8 ounce Bacon, cut up
One half cup Onion, chopped
16 ounce Pork & beans, canned w/tomat
16 ounce Green beans, drained
15 One half ounce Butter beans, drained
15 One half ounce Kidney beans
One half cup Ketchup
One half cup Brown sugar, packed
1 teaspoon Mustard, prepared
One half teaspoon Salt

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 merrygoround. Brown
sugar and bacon season Gayle's baked quartet of canned pork and beans,
butter beans, kidney beans, and green beans.

1. In a dutch oven, cook bacon and onion till bacon is browned and onion
is tender. Drain off the fat.

2. Stir in the remaining ingredients. Transfer the mixture to a 3
One half or
4 quart crockery cooker.

3. Cover; cook on low heat setting for 6 hours. Makes 1012 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 MMRecipes Digest by "deborah kuhnen" debkuhnen@email.msn.com
on Apr 20, 1998