Beans and Biscuits Casserole

Ingredients:

• 6 to 8 ounces bacon
• 1 cup chopped green onions, including green tops
• 3 cans (approx. 16 ounces each) red kidney beans or similar beans
• 1/3 cup chili sauce
• 1/3 cup packed brown sugar
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon dry mustard
• Cornmeal Biscuits, below

Preparation:

In a heavy skillet, fry bacon until crisp; crumble and set aside. Pour off all but about 2 tablespoons of bacon fat. Add onions to bacon drippings in skillet; sauté for a minute. Combine onions with beans, bacon, and seasonings in a 2-quart casserole. Bake at 350° for 45 minutes, stirring occasionally. Increase oven temperature to 450°. Top with cornmeal biscuits and bake for 15 to 20 minutes longer, until biscuits are browned. Bean casserole serves 8.

• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 cup shortening
• 3/4 cup milk

Cornmeal Biscuits: Into a medium bowl, sift flour, cornmeal, baking powder, sugar, and salt. Cut in shortening until particles are fine. Add milk; stir until dough holds together. Knead lightly on a floured surface, or about 8 to 10 strokes. Roll out to about 1/2-inch thick; cut with 2-inch biscuit cutter.

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