Kat's Recipe Box

Earlier this summer our family went on vacation to Pigeon Forge TN…and let me say, I just loved it…who knew Dollywood would be so great! Anyway, on our way we had the opportunity to visit with family in Charlottesville, VA. My aunt, uncle and cousins and their families live there and both of my cousins recently moved into new homes that we were all eager to see. My aunt and uncle have lived in a wonderful community in Charlottesville called Ednam Forest…wonderful homes. My youngest Cousin Kristin and her family just purchased a home in Ednam Forest a mere..hmmm…are they called blocks, from her parents. She made mention that having lived there as a child she never thought she would be back. My cousin Colleen moved into a wonderful old farm house in Crozet VA that sits on a golf course called Old Trail…if you are ever in the neighborhood, check it out. They also have a wonderful housing development with the same name…if you need to move to the area they are worth the look.

Anyway, as VA is a bit of a distance we don’t always find the time to get together and with young kids it is a bit harder but we did find the time and had a wonderful visit and some fabulous food….my Aunt Kaky made these wonderful beans as part of our dinner and I have been thinking about them ever since!! I am so glad she finally got the recipe to me. I hope you enjoy them and I think they are going to be made quite frequently in our home.

Aunt Kaky doubled the recipe and made them in a pot on the stove…they were wonderful.

4 slices bacon
1 chopped onion
1 1 lb. can Campbell’s baked beans
1 1 lb. can kidney beans, drained
1 1 lb. can lima beans, drained
1/4 lb. sharp cheese, cubed
1/2 C. brown sugar
1/3 C. catsup
2 t. Worcestershire sauce
Parmesan Cheese

Fry bacon until crisp. Saute onion in the drippings.
Combine in large casserole the beans, sharp cheese,
brown sugar and seasonings. Stir in onion
and crumbled bacon. Sprinkle with Parmesan cheese.

Bake at 350 degrees until hot and bubbly. Serves 6.