Set over to 400\u00b0F.
Into each of ten muffin tins, press biscuit dough down and up the sides.
Equally divide frank and beans to each tin.
Tops with cheese.
Bake 15 minutes and serve.
Slice franks lengthwise, almost through. In frying pan, cook onions in butter until tender. Add franks. Brown slowly on all sides. Add pork and beans, sugar and catsup.
Cook slowly 20 minutes. Serve on toasted frankfurter buns.
Serves 6.
Drain pineapple, reserving 1/3 cup syrup.
Saute green pepper in margarine.
Add pineapple, syrup, franks, beans and barbecue sauce.
Heat thoroughly.
Heat oven to 400 degrees.
Combine all ingredients except Topping in ungreased 3-quart casserole or 13 x 9-inch baking dish.
(Lightly spoon flour into measuring cup; level off.) Combine all Topping ingredients except parsley flakes; blend well.
Drop by spoonfuls around edge of casserole; sprinkle with parsley flakes.
Bake at 400 degrees for 35 to 40 minutes or until Topping is light golden brown and meat mixture is bubbly.
Place oleo in a 3-quart saucepan over low heat.
Cook hot dogs until lightly browned and onion is tender.
Remove 5 pieces of hot dog for garnish.
Stir in remaining ingredients.
Heat thoroughly, stirring occasionally.
Place mixture in a medium casserole dish and garnish with reserved hot dog pieces.
Yields 6 cups or 8 servings.
Brown the beef in a large saucepan over medium heat; stir in the onions and bell pepper and cook until softened, about 10 minutes.
Add in the pork and beans stirring occasionally.
Once heated through, serve over rice.
Brown the sausage, onions and celery.
Mix the tomato soup, tomato paste, brown sugar and mustard and simmer 15 minutes.
In a separate pan, mix the green beans, yellow beans, butter beans, kidney beans and hot chili beans and bring to a boil.
Simmer 15 minutes.
Mix all together in a 9 x 13-inch casserole dish; add bacon strips to top.
Bake approximately 1 hour in a 350\u00b0 oven, or until bacon is browned and beans are heated through.
large, deep skillet, and cook over medium-high heat
Cook the first 7 ingredients 15 minutes.
Mix the kidney beans and pork and beans.
Mix all together.
Bake in uncovered dish 45 minutes at 325\u00b0.
Preheat oven to 325 degrees F.
Grease and flour two 9 x 5 x 3 inch pans.
Puree undrained pork and beans in a blender or food processor, or with mixer.
In a large bowl, combine eggs, flour, sugar, salt, oil, cinnamon, vanilla, baking powder and soda. Mix well.
Gently fold in nuts and pureed pork and beans.
Divide batter into pans evenly.
Bake for 60 minutes, or until bread tests done.
Brown sausage and chopped onion and drain.
Pour into slow cooker.
Add drained green, lima and yellow wax beans, then add kidney and pork and beans with liquid.
Add mustard, brown sugar and tomato sauce.
Simmer until ready.
Brown the ground beef and chopped onion; drain.
Add pork and beans, mushrooms, ketchup, chili powder, water and salt and pepper.
Mix and let simmer about 15 minutes.
Brown the hamburger and 1 onion.
Add chili powder to taste; drain any grease after completely browned.
Add the brown sugar, ketchup and barbecue sauce.
Add some more chili powder, if needed.
Mix and simmer.
Add the pork and beans.
Simmer for about 10 minutes.
Add the last onion; simmer for a couple of minutes.
Buy one can of pork and beans and take it home.
Open the can. Pour beans into a pan; heat them.
Take the beans out of the pan and put them in a bowl.
Eat them carefully because they are hot.
Mix pork and beans with mustard, catsup, Worcestershire sauce and onion.
Brown ground beef and drain.
Add to bean mixture. Pour in a 2-quart baking dish.
Bake for 45 minutes at 350\u00b0.
Pour pork and beans into 1 1/2 quart casserole.
Add brown sugar and onion; add catsup.
Top with bacon. Bake in 350\u00b0 oven for 2 hours.
Yield:
6 servings.
Remove pork fat from pork and beans.
Mash beans and pineapple.
Combine all ingredients and mix well.
Bake at 350 for 25 minutes in a greased jelly roll pan.
For frosting, boil sugar, milk and butter for 1 minute and stir in chips until melted.
Spread on cooled bars while mixture is thin.
Brown beef and onion in skillet. Drain. Place in slow cooker.
Stir in taco seasoning, brown sugar, and pepper. Add beans, corn, pork and beans, and tomato juice. Mix well.
Cover. Cook on Low 4-6 hours.
Garnish individual servings with taco chips, cheese and dollop of sour cream.
Boil hocks in water 20 minutes to get grease off.
Place in crock-pot.
Add Northern beans.
Cook in crock-pot all day or until done.
When almost finished cooking, add can of pork and beans.
Salt and pepper chicken.
Place in iron skillet.
Combine Coke and ketchup and pour over chicken.
Cook on top of stove until chicken is done and Coke and ketchup becomes thick.
Remove chicken.
Add pork and beans to sauce; simmer about 15 minutes. Serve with chicken.