1 Tbl. margarine 1 med. green pepper 1 cup catsup 1/4 cup maple syrup 2 teaspoons Liquid smoke seasoning 1 1/4cup chopped onion 2 minced garlic cloves 1/4 cup brown sugar 2 Tbl Worcestershire sauce 2 tsp yellow mustard 1 16 oz can of Kidney beans, drained 1 16 oz can Great Northern Beans, drained
Melt margarine in a medium saucepan over medium heat. Add chopped onion, chopped green pepper and garlic. Saute for 4 minutes. Drain cans of beans and rinse. Stir in catsup, beans and remaining ingredients, bring to a boil. Reduce heat and simmer for 15 minutes stirring occaisionally. Yields 8 half cup servings.
1 Tbl. dry yeast 1/2 cup water 1/2 cup warm milk 1/3 cup shortening 1 large egg 4 cups flour 1/3 cup sugar 1 tsp salt 1/2 cup margarine 1 cup brown sugar 1/4 cup white karo syrup 2 Tbl margarine 1/2 cup raisins 1/2 cup walnuts 1 1/2 tsp. cinnamon
Disolve yeast in a 2 1/2 qt. bowl. Stir in lukewarm milk (scalded and slightly cooled), granulated sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn out onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). Place in greased bowl and turn greased side up. Cover and let rise until doubled. (About 1 1/2 hours.) Heat brown sugar and 1/2 cup margarine to boiling, stirring constantly. Remove from heat. Stir in syrup and cool 5 minutes. Pour into a greased pan 13"x9"x2". Punch down dough and roll out to a 15"x10"rectangle. Mix filling of 1/2 cup chopped nuts, 1/2 cup raisins and 1 1/2 tsp. cinnamon. Spread dough with melted 2 TBl margarine and sprinkle filling evenly over margarine. Starting with the 15" side roll up tightly. Stretch roll to make even. Cut into 16 (1 inch) slices. Place slightly apart in pan. Let rise until doubled (about 40 minutes). Heat oven to 375 degrees. Bake until golden brown 30-35 minutes. Immediately invert pan on heat proof tray (cookie sheet). Let pan remain on a minute or so to drain all carmel on rolls. Serve warm...