This is the special bicentennial issue of the magazine (200 years) and features "Hoosier Hall of Fame." Believe it or not, Indiana is famous for starting many things and producing many famous people.
But this morning I want to discuss Van Camp's Pork and Beans, founded in Indianapolis in 1861. Shortly after I graduated from high school in January of 1956, I went to work for U.S. Steel in downtown Indianapolis. The first day I met a woman named Joan who was about five years older and whose roommate had just left. I moved in with her the next week and we were friends for close to 50 years until she became too ill with Alzheimer's disease to communicate.
Prior to working for U.S. Steel, Joan had been employed by Van Camp. One of the perks of working there was to be a guinea pig for new recipes. How many ways can you prepare pork and beans? More than you'd think.
Following is a recipe Joan made for us one day. I subsequently made it many times for my kids and groups of kids. Always a hit. It's made in layers so we'll start at the bottom.
1. White Bread: Joan and I used Wonder Bread because it too was introduced in Indianapolis in 1921. It was a "wonder" because it was pre-cut, hence the saying "the greatest thing since sliced bread." But any white bread will do.
Toast the bread. I usually made 8 portions at a time so I put the 8 slices of bread on a foil covered cookie sheet and toasted it (both sides) under the broiler.
2. Pork and Beans. Put a big mound on each slice of toast. Van Camp's no longer exist but pork and beans in a can still do.
3. American Cheese: Put one slice of this yellow cheese on each mound.
4. Bacon: Add 2 slices of raw bacon, crisscrossed on top of the cheese.
Put the cookie sheet back under the broiler and remove when the bacon is crisp and all of the yummy grease has run down into the beans.
Enjoy!
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