ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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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.