---------- Recipe via Meal-Master (tm) v8.02
       Title: Horn and Hardart’s Baked Beans
  Categories: Beans
       Yield: 8 servings
       1 lb Great Northern or Navy beans
            -soaked overnight in cold
       1 c  Onion; chopped
       4 sl Bacon; diced
       2 tb Sugar
       1 tb Dry mustard
     1/2 ts Cayenne pepper
     2/3 c  Molasses
       2 tb Cider vinegar
   1 1/2 c  Tomato juice
   Drain the beans and place them in a large saucepan.
   Add fresh water to cover the beans.  Bring the water
   to a boil over medium heat.  Reduce heat and simmer
   uncovered, until beans are almost tender, about 45
   minutes to an hour.  Drain.
   Preheat oven to 250 degrees.
   Place the beans in a baking pot or casserole.  Stir in
   the onions, bacon, sugar, dry mustard, cayenne,
   molasses, vinegar, tomato juice, and 1 cup water.
   Bake the beans uncovered until very tender, about 4
   hours.  Check the beans occasionallu while baking and
   add more water if necessary, to prevent the mixture
   from drying.  Season with salt to taste.
   Nutrtional info per serving: 274 cal; 12g pro, 53g
   carb, 3g fat (9%)
   Source: The New York Cookbook by Molly O'Neill
   (Workman, 1992) Miami Herald 2/8/96
   formatted by Lisa Crawford, 4/22/96