sf > wrote:
> On 11 Mar 2004 08:57:33 -0800, (Lynn
> Gifford) wrote:
>> I make baked beans for 20 about three times a month.
>> I favor the long slow oven method for thickening.
>> In addition to the molasses/mustard/Tabasco/onion/bacon stuff,
>> I add a can (or 2) of pineapple tidbits (chunks are too big).
>> Lynn from Fargo
> Long & slow is the perfect method for "from scratch"...
> we were talking about canned beans.
The same still applied to canned baked beans.