How To make Granny Fearing's Kentucky Baked Beans
21 oz Can pork and beans
1 lg Onion
finely chopped
12 oz Heinz ketchup
1 tb Yellow mustard
1 1/8 c Light brown sugar :
packed
1/8 c Molasses
1/8 c Heinz sweet gherkin pickle
Juice 1 t Apple cider vinegar
Salt to taste Ground black pepper :
to Taste 1/2 lb Smoked bacon -- thickly
Sliced
Preheat oven to 350 degrees. Combine pork and beans, onion, ketchup, mustard, brown sugar, molasses, gherkin juice, vinegar, salt, and pepper to taste in a 2-quart casserole. Top with strips of bacon in a crisscross pattern. Cover with aluminum foil. Bake in preheated 350 degree oven for 1 1/2 hours. Remove foil for last 30 minutes of baking.
Serve hot or cold. Beans may be prepared up to one day ahead and refrigerated. Warm in 350 degree oven for no more than 20 minutes. Chef's Note: This is a "Dean's Cuisine Recipe" from Dean Fearing's weekly segments on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the executive chef of The Mansion on Turtle Creek in Dallas. Recipe By : Dean Fearing From:
How To make Granny Fearing's Kentucky Baked Beans's Videos
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Cultivating Voices Live Poetry celebrates Black Lives Matter and Black History Month 28Feb2021
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The WORLDS BEST Spaghetti Sauce | You Will Never Go BACK!
Learn how to MAKE and CAN your very own Spaghetti Sauce! This recipe is so simple and no tomato skin peeling! You will never buy store-bought spaghetti sauce again!
Spaghetti Sauce Ingredients for 7 Quarts -
Tomatoes - 35lbs
Zucchini - 3
Squash - 3
Onion - 3 (quartered)
Peppers (your choice, we did sweet) - 3lbs
tomato paste - 2
Liquid Aminos - 1/4th cup
Worcestershire - 1/4th cup
Basil - 1/4th cup
Oregano - 1/4th cup
Garlic - 4.5oz jar minced garlic
Brown Sugar - 1 cup
Salt - 1/4th cup
Red Pepper flakes - 2 tablespoons
Lemon Juice (for canning) - 2 tablespoons per jar
Directions -
Add tomatoes (Cored), zucchini, squash, onions, peppers in a turkey roaster and cook at 325 degrees for 4 hours. After 4 hours if the juice has dropped considerably add around 10 more tomatoes. Reduce temp to a simmer and cook overnight.
The next morning, emulsion blend until smooth. Once you are done blending continue adding the remaining ingredients. Bring to a boil then simmer until at desired thickness.
If you are just wanting to refrigerate you are DONE! If you want to preserve/can the spaghetti sauce add 2 tablespoons of lemon juice to each jar and leave a 1/2 inch headspace. The processing time is 40 mins in a water bath canner. As always, please reference your Ball Canning Book. If you don't have one you can find the book here -
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