"This is a recipe I use every football season," writes Tom Stokes of Shaler. "I borrowed it from a cookbook published by CCAC North and modified it to our likes. I recommend draining the excess liquid from the beans and don't use too much vinegar. This recipe can almost be a main course because it has so many ingredients."
1 pound bacon, diced
3 to 4 heaping teaspoons brown sugar
4 onions, diced
1/2 jar molasses
4 large (1-pound 11-ounces each) cans baked beans, drained
4 tablespoons vinegar
2 teaspoons mustard
16-ounces ketchup
Cook bacon and onion until tender; drain. Mix all of the ingredients together and stir until well blended. Bake at 350 degrees for 2 hours. Or bake in a 5-quart Crock-Pot on No. 2 setting for 5 hours. The longer it cooks, the better it tastes.
Tester's note: We halved this recipe and made it in the Crock-Pot, using 1 package Sugardale Ready Cooked Peppered Bacon to save time. It tied for No.1 among my samplers.
Thomas Stokes, Shaler
Tested by Nancy Anderson
Thursday, September 20, 2001
E-mail this story 
