Pub Date: 10/1/1992
Size: 5 1/2" x 8 1/2"
Click to enlarge
|ABOUT THE BOOK|
|From the Publisher|
Fishermen's fillets, gold miners' stews, Native American and Southwestern favorites, vegetarian feasts and skiers' hot toddies! Includes recipes, facts and folklore.
Cripple Creek Beans 'n' Gold
|This is a great side dish with barbecues, picnics or a main meal. Oranges are the Cripple Creek "gold" ingredient. Leftovers can be stored, reheated and revived with a bit of salsa or tomato sauce."
- Jean I. Stillwell
Colorado Springs, Colorado
Campbell's Pork 'n' Beans® 1 (28 oz.) can
Oranges 3, sliced; remove zest from 1 and save
Brown sugar or molasses 1/4 cup
Bacon or ham 1/2 pound, sliced
Mustard several tablespoons
Salsa 1/4 to 1/2 cup
Mix beans, orange zest, half the brown sugar or molasses, and salsa. Put the remaining sugar or molasses on one side of each slice of orange. Spread mustard on one side of each slice of bacon or ham. Line a baking dish with the bacon (or ham) and cover with several slices of orange. Add the bean mixture and use remaining bacon (or ham) on top of beans, alternating with the orange and the meat and beginning on the outer edge of the pan. Bake at 350° for 30 to 45 minutes. Add salt and pepper to taste.
In 1893, a silver crash devastated Colorado's economy. That is, until gold was discovered at Cripple Creek--known as Colorado's last and greatest mining camp. The rush to Cripple Creek saved the state from absolute depression and helped create another two dozen millionaires.
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