Bacon-Wrapped Franks with Beans
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
8 strips lean bacon
2 tbsp molasses
2 tbsp prepared mustard
2 tbsp cider vinegar
2 (i lb.) cans kidney beans
1 - Wrap each frankfurter with bacon strip.
2 - Place in cold skillet and turn heat high.
3 - Cook until bacon is crisp all over.
4 - Turn franks carefully with pancake turner.
5 - Remove franks and keep them hot.
6 - Pour off most of fat.
7 - Mix molasses, mustard and vinegar.
8 - Stir into kidney beans.
9 - Mix well.
10 - Pour into skillet.
11 - Cook over medium heat until slightly thickened and very hot.
12 - Place franks on top and continue to heat 5 minutes.
An assortment of pickle relishes adds to the enjoyment of this skillet
favorite. Mustard, mustard pickle, red-pepper relish, green-pickle rel-
ish, sliced sweet pickles in serving dishes on a relish tray are favorites
at Daisyfields. We toast rolls and serve with a tomato aspic salad with
romaine with this dish. Fresh fruit or cake and coffee finsh the supper.