Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Chopped onion |
1 pounds | Wieners; sliced diagonally |
1 \N | Garlic clove; minced |
3 tablespoons | Margarine or butter |
3 tablespoons | Flour |
¼ teaspoon | Dry mustard |
\N \N | Cheryl in Denver |
2 cups | Tomato juice |
1 cup | Water |
2 teaspoons | Worcestershire sauce |
1 \N | 21 oz can baked beans |
\N \N | Shredded cheddar cheese, if |
In large pan saute onion, wieners and garlic in margarine until onion is tender. Stir in flour & mustard. Cook 1 minute, stirring constantly, until smooth & bubbly. Gradually stir in tomato juice, water, Worcestershire sauce and baked beans; cook until thickened, stirring constantly. Reduce heat; simmer uncovered 30 minutes, stirring occasionally. Garnish each serving with cheese. (I also add a little A-1 sauce sometimes, or use V-8 juice instead of tomato--whatever's handy!) Enjoy!