Text 3281, 70 rader
Skriven 2008-03-02 23:49:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Bacon vs pastrami 92
================================
 -=> On 03-02-08  08:20,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Bacon vs pastrami 92 <=-

 DSh> . . . we use bacon rarely.

 DSac> What means "we use bacon rarely" ??

  Yeh, I know that shows up a difference between you and we.   Actually,
  when we travel, we like to sometimes stop at a breakfast buffet like
  Shoney's and there will tank up on the bacon.  We just don't cook
  breakfast at home, and when we do it is usually (a) in the evening and
  (b) ham and eggs or smoked sausage and eggs.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Sausages And Beans With Crispy Topping
 Categories: Beans, Casserole
      Yield: 6 Servings

        2 c  Dry Navy Or Great Northern
             Beans *
        1    Onion -- Stuck With 4
             Cloves
        3 TB Butter Or Margarine
        1 Lb Pork Sausage Links
        1 Lb Kielbasa -- Cut In 1/2"
             Slices
      1/4 Lb Bacon -- Chopped
        1 Lg Onion -- Finely Chopped
        2    Garlic Cloves -- Minced
       16 Oz canned Crushed Tomatoes
      1/2 c  Tomato Paste
      1/4 c  Maple Syrup
        2 TB Dark Brown Sugar
      1/2 ts Mustard Powder
      1/4 ts Salt
             Pepper
      1/2 c  Fresh Bread Crumbs
  
  * Soak the beans overnight in cold water to cover; drain before
  continuing.
  
  Put the beans in a saucepan and cover with fresh cold water. Add the
  clove-studded onion. Bring the water to a boil and continue to boil
  until the beans are just tender, about 1 hour. Drain the beans and
  discard the onion.
  Preheat the oven to 350 F.
  Melt half of the butter or margarine in a large flameproof casserole.
  Add the sausages, bacon, onion, and garlic and fry until the bacon and
  sausages are well browned.
  Stir in the beans, tomatoes, tomato paste, maple syrup, brown sugar,
  mustard, salt and pepper to taste. Bring to a boil.
  Sprinkle the bread crumbs over the surface and dot with the remaining
  butter or margarine.
  Transfer the casserole to the oven and bake until most of the liquid
  has been absorbed by the beans and the top is crisp, about 1 hour.
  
  Recipe By     : Recipes From Grandma's Kitchen - ISBN 0-8317-7458-4
  
  From: Dan Klepach                     Date: 02-18-97
  Fido-National Cooking Echo
 
MMMMM


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