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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.