-=> Quoting Dave Drum to Kurt Weiske <=-

 DD> Title: Authentic Homemade HP Brown Sauce

That looks good. I think there are some extra spiced in it not found
in the commercial product but that's OK.

 DD> 250 ml White wine vinegar
 DD> 300 ml Cider vinegar
 DD> 3/4 c  Apple cider vinegar

Half malt vinegar and half white spirit vinegar is closer to the
real thing.

 DD> 1/2 ts Ground cardamom
 DD> 1/2 ts Cinnamon powder

I don't taste those in HP but they certainly won't hurt in small
amounts.

A simple fix is to buy HP and add enough vinegar and hot sauce to it to
balance its overly sweet formula and give it some more zip. I do
that all the time with Bulls-Eye and other similar bottled sauces.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbecued Beans Butch
 Categories: Beans, Bbq, Bacon, Camping
      Yield: 6 Servings
 
      2 c  Dried great northern beans
      5 c  Water
      6 sl Bacon
    1/2 c  Chopped onion
      2 cl Garlic crushed
      1 ts Salt
    1/2 c  Barbecue sauce or ketchup
      2 tb Hp sauce
      1 tb Prepared mustard
      1 tb Vinegar
    1/4 c  Brown sugar
    1/2 ts Pepper
 
  When camping or planning a bean supper when no oven is available, try
  this version of baked beans, which is cooked over a camp fire or on a
  barbecue.
  
  Prepare beans using quick soak method. combine soaked and drained
  beans in a heavy saucepan with 5 cups water. In small skillet fry
  bacon until crisp. Drain and crumble. Saute onion and garlic in
  bacon drippings. add crumbled bacon, onion mixture and salt to
  beans. bring to boil; reduce heat. cover and simmer until tender,
  approximately 1 hour. drain beans reserving liquid. combine
  remaining ingredients with 1/2 cup bean liquid. add to beans
  mixing well. cover and simmer additional 30 minutes.
  
  To make beans darker, add 1-2 tsp browning sauce. Browning sauce
  may be used to darken any bean casserole; add a little at a time
  until desired colour is obtained.
  
  POINTER: At high altitudes, beans take longer to rehydrate and cook.
  cooking times will increase substantially at 3,500 feet or more,
  above sea level. Difficulty in cooking beans to desired tenderness
  within specified cooking times is usually caused by hard water. Some
  cooks add a small amount of baking soda to counteract the problem,
  however, this is not recommended as it will destroy the thiamin and
  reduce the nutritional value. One solution to the problem is to use
  purified bottled drinking water for soaking and cooking.

  From: Murray Hackett

  Another fix is to just soak them longer, much longer and don't add
  anything acidic to the pot until they are fully cooked and quite
  soft. - JW
 
MMMMM




Cheers

Jim


... Vegans kill plants who can't fight or run away.

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