My own experiment. When we have a crowd it seems I can't make enough of this! This recipe takes
very little time - no more than 15 minutes including preparation time. This recipe is EXCELLENT made in
a cast iron Dutch Oven over a campfire!
INGREDIENTS:
2 Cans Van Camp's Pork & Beans 1 Tbsp. Claude's Brisket Sauce
1 small Can Hunt's Tomato Sauce 1 Tbsp. Chives, chopped (optional)
1/3 Cup Hunts or Del Monte Ketchup 1/8 to 1/4 tsp. Cayenne Pepper powder
1/4 Small to Medium Yellow Onion, finely chopped 1/3 to 1/2 Cup Brown Sugar
1 Clove Garlic, crushed and chopped 2 Tbsp. Grandma's Molasses
2 Tbsp. Canola Oil 1/4 tsp. Salt
1/4 tsp. French's Prepared Mustard 1/4 tsp. Black Pepper
Optional: 1 tsp. Dried Onion Flakes Optional: 1 Tbsp. Bacon, Fried and chopped small
Materials Needed:
1 large Saucepan
1 large mixing spoon
1 Serving bowl
1 set measuring spoons
Measuring Cup - 1/3 cup
COOKING METHOD:
Put oil into a large saucepan over medium heat. When hot, add onions (not the dried flakes) and garlic.
Sauteé for about 1 minute being careful not to brown the onions or garlic.
Add the brown sugar and stir to disolve.
Add all remaining ingredients, stirring constantly until bubbling hot.
Remove from heat and serve!
IMPORTANT NOTES:
1. Try to get the brand names given - they really do taste better in this recipe. If you
can't find those brands, just get the brands you know to be superior in your area.
2. If you can't get Claude's Brisket Sauce, find some kind of liquid smoke and reduce the amount.
Enjoy!!!
{From my own experiment circa 1994 - Glenn Humphries.}