Recipe by Helen Dollaghan, from the Sept 29, 1968, edition of The Denver Post. Makes 12 servings.
Ingredients
1 tablespoon shortening
1 pound lean ground beef
1 pound frankfurters
2 1/4 cups water
1 can (6 ounces) tomato paste
1 envelope spaghetti sauce mix
1 tablespoon prepared mustard
2 teaspoons dried minced onions
1/4 cup sweet pickle relish
2 cans (1 pound each) pork and beans in tomato sauce
12 hamburger buns
Directions
Cook beef over moderate heat until meat loses red color. Cut each frankfurter into six portions. Add frankfurters to ground beef. Blend in water, tomato paste, spaghetti sauce mix, mustard, onion, pickle relish and salt. Bring to boiling point, stirring constantly. Reduce heat; simmer 10 minutes.
Add pork and beans. Heat until bubbly. Serve over toasted bun halves, allowing about three-fourths cup for each split bun.
