OCTOBER

OCTOBER

April 25, 2011

Best Baked Beans!

The Texas Deck Memories


The Maine House is remembering all of our good times and family celebrations on our deck at the Texas House! With the countdown moving forward on our final move (yes, we plan on this being our final move), we contemplate whether it will be Texas or Atlanta. There is currently a "tug-of-war" in place between children.....offering up explanations of reasons why we should relocate to either place...such as their sweet faces and countless cute images of grandchildren. All we know thus far is that Maine has been THE BEST place we have ever lived, but it has not replaced our longing for our children and grandchildren. How comforting to know that we must have done something right since our children desire to live near their parents. Why miss holiday's and growing family, daughter-in-law's coming into the fold and perhaps, more grandchildren in the near future...hint, hint!!  Anyway, I regress.....we had so many, many good times with family dinners on the deck, it brought to mind these particular baked bean recipes that you will certainly want to add to your outdoor celebrations with family and friends. These are terrific pot-luck dishes or picnic take-a-longs....celebrate the moments of your life!



Estelle's Country Baked Beans
2 pounds bulk pork sausage
1 can (16 ounces) Boston baked beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) Lima beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, drained
1 medium tart apple, peeled and shredded
1 small onion, diced
1/2 cup ketchup
1/2 cup molasses
1 tablespoon lemon juice
1 cup (4 ounces) shredded cheddar cheese


In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a large bowl, combine the sausage, beans, pineapple, apple, onion, ketchup, molasses and lemon juice. Transfer to a greased 3-qt. baking dish. Cover and bake at 325° for 60-70 minutes or until thickened and bubbly. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.


Old Settlers Baked Beans
1/2 pound ground beef
1/2 pound bacon, diced
1 medium onion, chopped
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup ketchup
1/4 cup barbecue sauce
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 can (16 ounces) pork and beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) great northern beans, rinsed and drained

In a large skillet, cook beef, bacon and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. Place in a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour or until heated through. 





Estelle's Picnic Baked Beans
4 cans (16 ounces each) baked beans, drained
1 bottle (12 ounces) chili sauce
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 cup packed brown sugar

In a large bowl, combine all ingredients. Pour into a 4-1/2-qt. bean pot or two ungreased 2-qt. baking dishes. Bake, uncovered, at 350° for 45-60 minutes or until heated through.














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