Monday, 2 April 2012

Wieners and Beans

Cakers can’t leave well enough alone. We’re like the bedazzlers of the food world.

For example, take something classic like good ol’ wieners and beans. Most non-cakers would assume that the folks at Heinz know a thing or two about making beans. After all, common sense tells us that adding ingredients to canned food seems to defeat the purpose of canned food in the first place. Right?

Not so with cakers. We can’t resist adding some dehydrated onion flakes or a plop of ketchup to just about anything. It’s a wonder this recipe doesn’t say to roll the wieners in JELL-O powder.

Crap. I shouldn’t have said that. Somewhere, a light bulb just went off inside a caker’s head.

2 cans pork and beans
1 package onion soup mix
½ cup catsup
¼ cup water
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 pound wieners (See note 1)

Mix together all ingredients. Place in casserole and bake in moderate oven for 30 minutes (See note 2).

Note 1: 1 pound = one package

Note 2: I left these in longer. About 45 minutes at 350.

Source: Cooking with Durham County Junior Farmers

4 comments:

  1. So what kind of Jello?
    We used to eat this with more ketchup and salad mustard on it in the bowl. It was like soup.

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    1. What kind of JELL-O is the million dollar caker question. I have a feeling it'd be lime, since cakers have a tendency to mix lime JELL-O with things like cottage cheese and shredded vegetables. But what the heck? I'd recommend trying strawberry. What is "salad mustard?"

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    2. I believe salad mustard would probably be the plain old bright yellow kind. I'm assuming here, as thats what I always see in 'salad' recipes like potato salad and macaroni salad, anyways.

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    3. Kittyn, you prompted me to do some investigative research on salad mustard. In other words, I googled it. And lo and behold, it looks like you're right. Salad mustard seems to be regular old mustard. Personally, I like to think of myself as a dijonnaise kind o' guy - creamy, but with a kick.

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