2 can (16oz) plain baked beans
1 tsp worcestershire sauce
1/4 cup brown sugar
2 tbsp bbq sauce
1 tbsp teriyaki sauce
8 beef knockwursts
TOOLS
2 small saucepans
1 large spoon
1 cutting board
1 knife
1 carrot peeler
1 tongs or slotted spoon
1 paper towels
1 shallow serving dish
A Recipe for
Snouts & Beans^
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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This Recipe for Snouts & Beans^ is one of thousands in the Recipes-to-go Barbecue Cookbook.
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
If you enjoy this Snouts & Beans^ Recipe - you should enjoy the recipe collections you can find on the websites below:
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
This is a recipe for Snouts & Beans^ from the recipe cookbook of Recipes-to-go (Barbecue)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
With an adult's help, empty the cans of beans into a saucepan and add
worcestershire, brown sugar, bbq sauce and teriyaki sauce to the
beans. Stir and set aside.
With an adult's help, slice off the ends of the knockwurst. You do
not need the ends for this recipe. Then slice the knockwurst into
equal segments about 1" long, making each cut at the same slight
angle. With the round tip of a carrot peeler, carefully h
Place the snouts in a saucepan and cover them with water. With an
adult's help, cook the snouts for about 5-10 minutes. Cook the beans
on low heat, stirring often, until the saucebubbles and thickens
slightly.
Carefully remove the snouts and place on paper towels to drain. Pour
the beans into a serving dish and arrange snouts, nostril sides up,
on top. Serves 4-6 little porkers.
Sicko serving suggestion: Dab pickle relish pig boogers in your
knockwurst nostrils.
From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0
Shared by Carolyn Shaw 10-95
Serves: 1
Snouts & Beans^ Recipe brought to you by Recipes To-Go