(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

RECIPE SECTION - Over 10,000 Recipes




From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Makes 8 servings.


    1 pound lean ground beef
    2 (16-ounce) cans pork & beans in tomato sauce
    1 (15-ounce) can kidney beans, drained
    1 cup ketchup
    1 (1-3/8-ounce) envelope dry onion soup mix
    1/2 cup water
    2 tablespoons prepared yellow mustard
    2 teaspoons cider vinegar
    2 cups frozen unsweetened (IQF) tart cherries


Cook ground beef in a skillet until browned.

Drain fat.

Add pork and beans, kidney beans, ketchup, dry onion soup mix, water, mustard and vinegar; mix well.

Stir in cherries (it is not necessary to thaw them).

Pour meat mixture into a 2½-quart baking dish.

Bake, uncovered, in a preheated 400 oven 30 minutes, or until hot and bubbly.

Stir occasionally.

Serve hot.

Note: 1-1/2 cups dried tart cherries may be substituted for the frozen cherries.

Recipe courtesy of the Cherry Marketing Institute -


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages