1 : cn 28 0z diced tomatoes
1 : c Chicken broth
1/4 : c Butter
2 : tb Sugar
1 : tb Chopped onion
1/8 : ts Baking soda
2 : c Milk
2 : cn Butter beans; (15 oz.)
1 : cn Green limas; (5 oz.)
1 : cn Red kidney beans; (5 oz.)
1 : cn Baked beans; (27 oz.)
8 : sl Bacon
4 : lg Onions; sliced
1/2 : c Vinegar
1 : ts Salt
1/2 : c Brown sugar; ( to 1)
1 : ts Dry mustard
1/2 : ts Garlic powder
2 : lb Hamburger
1 : lb Bacon
4 : cn Beans
1/2 : c Catsup
1 : tb Mustard
2 : tb Worcestershire Sauce
Salt; : Salt; to taste
Pepper; : Pepper; to taste
3 : tb Vinegar
1/2 : c Brown Sugar
Onion : Onion
1 : cn Kidney beans; (6 oz.)
-drained : -drained
1 : cn Pork and beans (do not
-drain); : -drain); (16 oz.)
1/2 : c Brown sugar
1/2 : c White sugar
1/2 : c Catsup
1 : c Chopped onion; sauteed
1/2 : lb Hamburger
1/2 : lb Bacon
1 : cn Pinto beans; (6 oz.)
-drained : -drained
1 : cn Butter beans; (6 oz)
-drained : -drained
1 : ts Dry mustard
1 : ts Salt
2 : ts Vinegar
2 : Whole oranges
1 : Grapefruit
2 : kg Sugar; (4.4 lbs)
1 : Lemon
8 : c Water
2 : c Sugar
2 : c Sour cream
1 : pk (6 oz) Yellow Cake Mix
2 : pk (6 oz) frozen and thawed
-shredded : -shredded coconut
3 : Eggs
3 : c Sifted cake flour
2 : c Sugar
4 : ts Baking powder
4 : Eggs
1/4 : ts Salt
1 : c Water
1 : c Shortening (pareve)
1 : ts Vanilla
2 : Parts orange juice
2 : Parts lemonade
1 : Part pineapple juice
1 : Part grapefruit juice
0: Mix together in a bowl all the dry ingredients including dates and walnuts (leave out only the buttermilk, honey, orange half and rhubarb)
1: Put the buttermilk and the honey in the blender
2: Wash an orange, cut off any price or brand marks and cut it in half
3: Cut the orange half into chunks and add it to the blender, being sure that you have removed all the seeds
4: Run the blender until the orange chunks are chopped into little bits
5: Now add the buttermilk mixture, along with the rhubarb chunks, to the dry ingredients and mix well
6: Pour immediately into greased cans, filling each can no more than two-thirds full
7: Cover the filled cans with aluminum foil, and secure the foil with a rubber bands
8: Place them in a large pot, on some kind of a rack so they are not touching the bottom of the pot
9: Pour in hot water until the bottom 2 inches of the cans are covered
10: Bring to a boil and keep the water boiling gently for about 1 1/2 hours
11: The pot should be covered and there should be a little steam escaping at all times
12: Check the pot occasionally to make sure that there is enough water left
13: At the end of 1 1/2 hours, check with a skewer, right through the foil
14: If it does not come out clean, cook for another half hour and recheck
15: When the loaves are done, take the "hot" cans out of the pot
16: When you are ready to serve, uncover a mold, shake the loaf out onto a breadboard and slice it
17: Serve warm with butter or cream cheese
18: From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini