Baked Bean Pie

Posted on
This was adapted from a 1967 Better Homes and Gardens book entitled Jiffy Cooking. (This IS ‘Jiffy’, alright!)
A relish tray of ‘crunchy’ is a good addition.

There were some times through the years when things got unexpectedly busy around the farm and I hadn’t planned ahead… for that to happen!  So,… every now and then, it was “Open a can of Spam, and another of pork ‘n beans.”  This recipe is that, but with just a tiny bit more.

If you’re one of those who HATE Spam, you could stand halves of your favorite ‘hot dog’ on end all around the pie plate.   If you hate that idea, too, you could be creative…or, ignore this altogether.

Yield:  Serves 3 or 4
You’ll need:  9″ pie plate

INGREDIENTS:

  • 1 of 28 oz. pork ‘n beans (I used Bush’s maple-flavored)
  • 2 tablespoons hot dog relish
  • 1/2 teaspoon instant minced onion, optional
  • ……………………….
  • 1 of 12-ounce can luncheon meat (I used low-sodium Spam)
  • 2 tablespoons maple syrup (or you could use maple-flavored syrup)
  • …………………………
  • 1/4 cup shredded sharp process American cheese (I used Colby Jack real cheese)

DIRECTIONS:

  • Slightly drain pork ‘n beans (I drained off most of the juice, but saved it until I found out if I’d need to re-add any of it.)
  • Combine beans, hot dog relish, and onion; bring to ‘hot/bubbly’ in a saucepan over medium heat.
  • Pour bean mixture into pie plate.
  • Brush slices of luncheon meat with syrup.
  • Slide the pieces of luncheon meat into the beans (in vertical position), around the edge of the pie plate.
  • Bake in 350 degree panggangan for about 20 minutes, or until meat is lightly browned;  Remove from oven.
  • Sprinkle grated cheese on top, and return to panggangan until cheese melts.

 

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *