Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
2 16-18 ounce cans pork and beans 1 cup brown sugar 1 teaspoon dry mustard ½ pound salt pork cut in thin ¼ inch strips ½ cup catsup ½ cup chopped green onions with tops
1. Mix all ingredients together and pour into a lightly buttered or oiled 2 quart baking dish.
2. Bake in a slow oven (325F) for 1 hour. Or cover bottom of baking dish with heavy broiler foil and place on a medium hot grill for 1 hour. Check after 30 minutes to be sure beans are not baking too quickly. If so, remove from heat.