Need a good ole southern recipe...

I don't have any venison. This isn't for the weiners, it's for a side. I guess you could put it on your weiner.

 

talk junk to me and your *** can't even cook southern bake beans. dumb witch!

 

Always thinking ahead, PrdM1.

 

There's only one baked beans recipe in our cookbook, and it's not the traditional baked beans - Yankee or Southern - but here it is:

Baked Beans with Apple Pie Filling

B & M baked beans, 2 large or 3 small (about 44oz total)
1 can apple pie filling, chopped
1/2 cup brown sugar
1 tsp mus-My Friend
1/4 cup catsup
sprinkle of garlic salt
small onion, chopped
2 tbsp bacon bits (I use the real ones)

Bake in a 13 x 9 dish for 1 1/2 hrs at 350
Or
Cook in crockpot on low for 3 hrs or more.

 

Hmmm, that's different. Apple Pie filling, huh?

 

I haven't actually made baked beans in so long, I'm not sure I remember how. I usually use navy beans, and cook them until the skin splits when you blow over them. (OK, that's how my grandmother could tell if they were ready, and I don't remember how long it takes - maybe a couple of hours.) I put a hunk of salt pork in the bean pot, then add the beans, some dark brown sugar and some molasses; a small onion, diced; some dry mus-My Friend and ground cloves, then pour in enough water to cover. Cover the bean pot and bake in a slow oven (about 300 deg.) for several hours, then uncover and let the top brown.

Check every now and then to make sure the beans are not drying out; add water if necessary. You can substitute fatback or bacon for the salt pork. I'm sure it will be just as good with your northern beans, and they may not take as long to cook as the navy beans.

 

I could probably exchange the beans? I am thinking with those Northern beans it would be more like Campbells and less like Bush. I prefer the Bush or B&M, etc.

 

We do have lots of good recipes in the cookbook, and we will be selling them again on the 4th. Also giving out free samples - I think I'm going to make some chocolate cookies, and my friend from New Orleans is making pralines. Stop by and get your free sample, no purchase necessary! 8)

 

I prefer the B&M, and I really think the navy beans would be a better choice if that's what you're after. They are a smaller and firmer bean.

 

Yeah, me too. Thanks for your help! I was just about to soak them. I have to run out later so I will just exchange them.

 

I have made that recipe, and it's very good. Different from the usual baked beans.

In my traditional baked beans, I don't use any tomato sauce or catsup, nothing to give it a tomato flavor at all. My kids used to put catsup on them at the table, but that's another story. :lol:

 

I have found you could put ketchup (or ranch dressing) on a **** and a kid would eat it. Whatever works!

 

Ketchup works for mine. I swear he'll eat it on ANYthing! :ack:

 

I have not used dried beans but when I make mine I use 3 or 4 cans of VanCamps and remove the piece(s) of "pork" and then add about 2/3 cup brown sugar, 1/3 cup ketchup, couple of tablespoons mus-My Friend, just a few shakes of worcestershire sauce and a vidalia onion chopped small and bake with strips of bacon on top until thickened. My aunt always added maple syrup to her but mama never did and neither did I. I have had them with ground beef but never made them that way.

 

sending you an email.....8)

 

shoot! if it's a recipe, send me an email ! :allears: I had one once using vegetarian sausage. It was good, unfortunately, I lost the recipe and never got the chance to make it again. All I remember was the sausage and green bell peppers...and how good it was.

 

Do you NOT have my number? :mrgreen:

 

What? I thought all you knew how to make was chicken pastry? :lol:

 

Wow.... kimmie.... I'm surprised because when I met you at one of the luncheons you didn't seem the type that would carry on this way.

 

Classy.