PINEAPPLE BAKED BEANS - 1964

2 cans (1 pound each) Boston baked beans, divided use

1 cup pineapple chunks or tidbits, divided use

Salt and pepper (to taste)

Dry mustard

1/4 cup brown sugar, packed, divided use

Vinegar

9 sliced bacon, halved

Put 1 can of beans in shallow baking dish. Add half the pineapple and mix lightly. Sprinkle with salt, pepper and a small amount of dry mustard; then with half the brown sugar. Sprinkle with vinegar. Repeat with remaining half ingredients, except bacon.

Cook bacon lightly. Put on beans.

Bake in moderate oven (375 degrees F) 30 minutes.

Makes 6 servings

Source: Recipe pamphlet: The Collector's Cookbook

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