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Home of Adlai's Recipes

Baked Beans Quintet
(Yield 12-16 servings)
Source: Better Homes and Gardens Cookbook
1 cup onion, chopped
6 slices bacon, cut up
1 clove garlic, minced
1 (16-oz) can lima beans*, drained
1 (16-oz) can pork & beans w/tomato sauce
1 (15.5-oz) can red kidney beans*, drained
1 (15-oz) can butter beans*, drained
3/4 cup catsup (ketchup)
1/2 cup molasses
1/4 cup brown sugar, packed
1 tablespoon prepared mustard**
1 tablespoon Worcestershire sauce
1  onion (optional), sliced, separated into rings

In a skillet, cook chopped onion, bacon, and garlic until bacon is done and onion is tender but not brown; drain. In a bowl, combine onion mixture, all of the beans (5 cans), ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Transfer bean mixture to a 3-quart casserole or bean pot. Bake, uncovered, in a 375 F oven for 1 hour. If desired, garnish with onion rings.

*I use different 4 types/cans of beans each time I make this.
** I use Country Dijon mustard instead of prepared mustard.

Brisket with Vegetable
Source: Cooking Light (Holiday '92)
1 (2.5+ lbs) beef brisket
1 teaspoon browning-&-seasoning sauce
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon paprika
2 tablespoons all-purpose flour, divided
1 cup onion, thin-sliced, separated into rings
6 medium carrots, cut into 1 1/2" pieces
12 small potatoes, unpeeled
1/2 cup + 2 tablespoons water, divided
1 (8-oz) can no-salt tomato sauce
1/2 cup burgundy or any dry red wine
1 oven cooking bag

Trim fat from brisket; brush top with brown-and-seasoning sauce. Spread garlic evenly over top of brisket, and sprinkle with salt, pepper, and paprika. Set brisket aside. Sprinkle 1 tablespoon flour into an oven cooking bag. Arrange onion rings in bag, and place brisket on top of onion. Arrange carrots and potatoes around and on top ofbrisket. Combine 1/2 cup water, the wine, and tomato sauce; stir well, and add to bag. Seal bag and place in a 13- x 9- x 2-inchbaking pan; cut 6 (1/2 inch) slits in top of bag. Bake at 325 F for about 3 hours or until brisket is tender. Cut brisket across grain into thin slices. Cut potatoes in half. Arrange brisket and vegetables on a serving platter, set aside, and keep warm. Pour 1 1/2 cups cooking liquid into a saucepan. Combine remaining 1 tablespoon flour and 2 tablespoons water; stir well. Add to cooking liquid. Bring to a boil, and cook 2 minutes or until thickened, stirring constantly. Serve gravy with brisket and vegetables.

Note: These are the ingredients from the magazine as-is. After the first time I made this, I doubled all of the ingredients for the liquid. I also use 4-5 baking potatoes (cut-up) instead of the small potatoes. I also put in celery (1-2 stalks, sliced in 1/2-3/4 inch pieces) for extra flavor. Occasionally, I'll use pearl onions and add in fresh halved mushrooms, too. I've been known to use baby carrots, too, instead of the 6 cut-up carrots. Be very careful about cooking time. Depending on the size of the beef, and the amount of cooking liquid used, it could vary the time.

Both of these 2 recipes I make often and are always a big hit!


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