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Sharing Mountain Recipes
by Randi Lee Levin
A long time ago, I introduced scratch cooking to a group of teens at a residential facility with this recipe. One day their activities had been canceled due to weather, so I asked the cook if we could use the kitchen. When I showed her this recipe, she hesitantly began to pull out the ingredients. I showed the kids how to measure, stir and cook, as the cook quietly watched from the background. The kids were so impressed that their endeavor produced such an awesome flavor, that they personally brought the cook a bowlful and joy fully gave her hugs of thanks for the opportunity. After we had finished cleaning up, the kids went back to their quarters and the cook smiled as she turned to me and said, "In 66 years I have never tasted better."
Serves 8-10


• 1/2 cup (1 stick) butter or margarine
• 1 large onion, thinly sliced
• 1/4 cup plus 1 teaspoon flour
• 2 cups homemade tomato sauce
• 2 cups beef broth
• 2 to 3 tablespoons molasses
• 1/4 cup vinegar
• 1 plus tablespoon Worcestershire sauce
• 1½ teaspoons brown sugar, or substitute with baking soda
• 2 teaspoons chili powder
• 2 pounds of frankfurters, cut into diagonal pieces
• 4 cups drained kidney beans (or a combination of pinto and kidney beans)
• Salt and pepper to taste


1. Melt the butter in a large pot over medium heat; add the onions and saute until tender.

2. Blend the flour into the tomato sauce, broth, molasses, vinegar, Worcestershire sauce, sugar and chili powder with a whisk. Stir this blend into the onions.

3. Decrease the heat to medium low, add the frankfurters and beans, cover the pot and simmer for 20-25 minutes or until all ingredients are thoroughly heated. Serve in bowls with a side salad.

Hint: Whisk in a little more flour if this is not thick enough to your liking.


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