Worried about the big Thanksgiving Day meal? I have found the perfect compliment- Baked Bean Pie. Read what Better Homes and Gardens Jiffy Cooking book has to say about it:
"Baked bean pie makes supper preparation a snap. Two favorites- luncheon meat and pork and beans- combine to make a hearty main dish. Accompany with crisp relishes."
BAKED BEAN PIE
1 12-Ounce can luncheon meat
2 Tablespoons maple-flavored syrup
1 1-pound 5-ounce can pork and beans in tomato sauce, partially drained
2 Tablespoons hot dog relish
1 Teaspoon instant minced onion
1/4 cup shredded sharp process American cheese
Cut luncheon meat in 8 slices: brush each slice with syrup. Arrange meat slices around inner edge of 9-inch pie plate. In saucepan, combine pork and beans, hot dog relish, and onion; bring to boiling. Pour bean mixture into pie plate; sprinkle with shredded cheese. Bake in moderate oven (350 degrees) 20 minutes or till meat is lightly browned. Serves 3 or 4
Recipe from Better Homes and Gardens Jiffy Cooking, Meredith Press 1967
1 12-Ounce can luncheon meat
2 Tablespoons maple-flavored syrup
1 1-pound 5-ounce can pork and beans in tomato sauce, partially drained
2 Tablespoons hot dog relish
1 Teaspoon instant minced onion
1/4 cup shredded sharp process American cheese
Cut luncheon meat in 8 slices: brush each slice with syrup. Arrange meat slices around inner edge of 9-inch pie plate. In saucepan, combine pork and beans, hot dog relish, and onion; bring to boiling. Pour bean mixture into pie plate; sprinkle with shredded cheese. Bake in moderate oven (350 degrees) 20 minutes or till meat is lightly browned. Serves 3 or 4
Recipe from Better Homes and Gardens Jiffy Cooking, Meredith Press 1967
