1 can Pork and Beans (1 gallon )
1 large , chopped onion
1 cup chopped celery
1 cup Worcestershire sauce
1 cup prepared mustard
1 cup sorghum molasses
1 Tablespoon black pepper
1 chopped jalapeno pepper
Topping
1/2 pound cooked bacon
3 handfuls brown sugar
3 handfuls flour
Enough bacon drippings to make
it crumbly.
Pour beans and the next seven ingredients into an extra large baking dish. Cover with the bacon mixture. Cook in heated oven for 2 1/2 hours. This is great!!!
This recipe was in the News Star for the Fourth of July recipes on June 29, 1994. The cook is Evelyn H. Duke, Columbia, LA.
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