Now that the heat of summer is upon us, I see lots of folks out grilling tasty things. I thought you all might enjoy a great baked bean recipe.

I first used this recipe in July of 1973, or there abouts. It was published in FOOD ARTS, a pamphlet published in Tacoma, Washington. The pamphlet was written by Betty G. Nelson, a home Economist, and Helen E. Brady, her associate. I have been using this recipe ever since to much praise.

Ball Park Bake

1/2 cup molasses (I like to use the dark molasses)

2 Tablespoons prepared mustard

1 teaspoon instant coffee

2 Tablespoons Cider Vinegar

2 1lb. 12 oz. cans of plain bakes beans (I usually use the Bushe’s Best Original)

1 3 1/2 oz. can French Fried Onion Rings

Mix molasses, mustard, vinegar and instant coffee together. Pour beans into a 9 X 13 inch pan. Stir in the molasses, mustard, vinegar and instant coffee mixture. Crush onion rings and sprinkle on the surface. Bake in 350 degree oven for 35 minutes. We let the beans sit after baking for about 5 minutes which seems to set them up a little.

You can also add 1 pound of wieners if you want. If you do that, save some of the molasses mixture. After cutting the wieners lengthwise, lay them on top of the beans and brush the remaining molasses mixture on the wieners. Do this before putting on the onion rings. The baking time is the same as is the oven temperature.

Enjoy!