{"id":46,"date":"2002-10-24T23:40:49","date_gmt":"2002-10-25T04:40:49","guid":{"rendered":"http:\/\/slidingconstant.net\/?p=46"},"modified":"2025-02-14T21:56:37","modified_gmt":"2025-02-15T03:56:37","slug":"entry-10","status":"publish","type":"post","link":"https:\/\/slidingconstant.net\/?p=46","title":{"rendered":"A Recipe of My Own"},"content":{"rendered":"\n<p><em>(edited 26 November 2002: I made this again today and adjusted a couple of things. I cut the bacon to half a package, firmed up the cooking time [an hour is a bit too long], and modified the directions on the onions a bit so that you don\u2019t have to drain them.)<\/em><\/p>\n\n\n\n<p>I piddled around with this one until I think I have it right. Thanks to Monica for helping me find what was missing. I just happened to think that Misty and Stephen will be having these for the first time on Sunday. More converts!!<\/p>\n\n\n\n<!--more-->\n\n\n\n<p><strong>Jeff&#8217;s Southern Baked Beans<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cans (~15 ounces each) of pork and beans (NOT canned baked beans\u2026too much sugar)<\/li>\n\n\n\n<li>1\/2 cup dark brown sugar<\/li>\n\n\n\n<li>1\/2 cup Heinz ketchup<\/li>\n\n\n\n<li>2 tablespoons yellow mustard<\/li>\n\n\n\n<li>1\/2 package of bacon<\/li>\n\n\n\n<li>1 large onion<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Fry the bacon until it is just a little under-done (not browned at all). Drain it (reserve the fat) and cut into small chunks.<\/li>\n\n\n\n<li>Finely chop the onion and fry it in a little of the bacon fat. Cook until soft and partially caramelized.<\/li>\n\n\n\n<li>Combine the brown sugar, mustard, ketchup, and onions in a large bowl. Mix until well combined.<\/li>\n\n\n\n<li>Gently stir in the bacon and beans until everything is distributed evenly.<\/li>\n\n\n\n<li>Pour into a lubricated 13&#215;9 (or similar) glass baking dish.<\/li>\n\n\n\n<li>Bake at 350 degrees until it looks right (about 45 minutes). It should be thick and bubbly, but don\u2019t let the sugar brown.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>(edited 26 November 2002: I made this again today and adjusted a couple of things. I cut the bacon to half a package, firmed up the cooking time [an hour is a bit too long], and modified the directions on the onions a bit so that you don\u2019t have to drain them.) I piddled around [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[9],"class_list":["post-46","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-food"],"_links":{"self":[{"href":"https:\/\/slidingconstant.net\/index.php?rest_route=\/wp\/v2\/posts\/46","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/slidingconstant.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/slidingconstant.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/slidingconstant.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/slidingconstant.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46"}],"version-history":[{"count":9,"href":"https:\/\/slidingconstant.net\/index.php?rest_route=\/wp\/v2\/posts\/46\/revisions"}],"predecessor-version":[{"id":1198,"href":"https:\/\/slidingconstant.net\/index.php?rest_route=\/wp\/v2\/posts\/46\/revisions\/1198"}],"wp:attachment":[{"href":"https:\/\/slidingconstant.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/slidingconstant.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/slidingconstant.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}