Fix-It and Forget-It Pink Cookbook (105 page)

Lizzie Weaver

Ephrata, PA

2 medium onions, cut in rings

1 cup brown sugar

1 tsp. dry mustard

1 tsp. salt

¼ cup vinegar

¹
/
₃
cup ketchup

1 lb. bacon, browned and crumbled

16-oz. can green beans, drained

40-oz. can butter beans, drained

2 16-oz. cans baked beans

1. In saucepan mix together onions, brown sugar, dry mustard, salt, vinegar, and ketchup. Simmer in covered pan for 20 minutes. Add bacon and beans.
   
2. Pour into slow cooker. Cover. Cook on High 2 hours.
   

Marcia S. Myer

Manheim, PA

16-oz. can barbecue beans,
or
pork and beans

16-oz. can baked beans

16-oz. can kidney beans

14½-oz. can green beans

15-oz. can lima beans

15½-oz. can Great Northern beans

1 onion, chopped

1 tsp. prepared mustard

1 cup brown sugar

1 tsp. salt

¼ cup vinegar

½ lb. bacon, browned until crisp and crumbled

1. Drain juice from beans. Combine beans in slow cooker.
   
2. In saucepan, combine onion, mustard, brown sugar, salt, vinegar, and bacon. Simmer for 10 minutes. Pour sauce over beans.
   
3. Cover. Cook on Low 3 hours.
   

LeAnne Nolt

Leola, PA

¼-½ lb. bacon

1 lb. ground beef

1 medium onion, chopped

2-lb. can pork and beans

1-lb. can Great Northern beans, drained

14½-oz. can French-style green beans, drained

½ cup brown sugar

½ cup ketchup

½ tsp. salt

2 Tbsp. cider vinegar

1 Tbsp. prepared mustard

1. Brown bacon, ground beef, and onion in skillet until soft. Drain.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on Low 5-6 hours, or on High 2-3 hours.
   

Margaret Rich

North Newton, KS

3 slices bacon, cut up

2 Tbsp. grated onion

31-oz. can pork and beans in tomato sauce

16-oz. can kidney beans, drained

15-oz. can lima beans,
or
butter beans, drained

3 Tbsp. brown sugar, packed

½ tsp. dry mustard

3 Tbsp. ketchup

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 7-8 hours.
   

Joan Becker

Dodge City, KS

¼-
¹
/
₃
lb. bacon, diced

½ cup chopped onions

2 16-oz. cans pork and beans

15-oz. can butter beans, drained

16-oz. can kidney beans, drained

½ cup packed brown sugar

½ cup ketchup

½ tsp. salt

1 tsp. dry mustard

1. Brown bacon in skillet until crisp. Drain, reserving 2 Tbsp. drippings. Cook onion in drippings until tender. Add bacon and onion to slow cooker.
   
2. Stir in beans, brown sugar, ketchup, salt, and mustard. Mix well.
   
3. Cover. Cook on Low 4½-5½ hours, or on High 3-3½ hours.
   

Barbara Kuhns

Millersburg, OH

1 lb. bacon, diced

1 onion, chopped

½ cup ketchup

¹
/
₃
-½ cup brown sugar, according to taste

3 Tbsp. cider vinegar

28-oz. can pork and beans, drained

16-oz. can kidney beans, drained

16-oz. can butter beans, drained

1. Brown bacon in skillet. Drain, reserving 2 Tbsp. drippings. Sauté onion in bacon drippings.
   
2. Mix together ketchup, sugar, and vinegar.
   
3. Combine all ingredients in slow cooker.
   
4. Cover. Cook on Low 3-4 hours.
   

Doris Bachman

Putnam, IL

4 slices bacon

1 onion, chopped

¼ cup brown sugar

1 tsp. crushed garlic

1 tsp. salt

3 Tbsp. cider vinegar

1 tsp. dry mustard

1-lb. can lima beans, drained

1-lb. can baked beans, drained

1-lb. can kidney beans, drained

1. Cook bacon in skillet. Reserve 2 Tbsp. bacon drippings. Crumble bacon.
   
2. In slow cooker, combine bacon, bacon drippings, onion, brown sugar, garlic, salt, and vinegar. Add beans. Mix well.
   
3. Cover. Cook on Low 6-8 hours.