The Jon Pertwee Spaghetti Flan still brings me great joy.

Thinking about the fun I had cooking it with my friend Jan of Saucy Seventies Adventures several weeks ago still tickles me and there was a knock-on recipe, if there is such a phrase as a knock-on recipe?  Well, I’m sure you know what I mean, basically the Jon Pertwee Spaghetti Flan recipe led me to the Denver Pyle recipe.

It was mentioned in a response to one of Jan’s tweets about the spaghetti flan and naturally I was immediately all over the internet, hunting it down.  I had everything I needed on hand, so it was rustled up lickety-split.  Stumbling upon this recipe reminded me that I was very enamored of Daisy Duke in my teens.  Well, who wouldn’t be?!

Here’s Uncle Jesse’s recipe for baked beans from the 1983 Dukes of Hazzard Annual by Purnell Publishing.  I found this in a thread entitled, “Hazzard County cookbook, what would you put in one?” over at Hazzard.net so if you are a fan of the show, skip over there for a few other ideas.  There’s a recipe for Daisy’s Terrific Truffles there from the same annual so watch this space…

Dukes don’t fight Dukes.

Ingredients needed PER PERSON

3 slices bread, butter, mustard, 1 egg, 225g (7.94 oz) can of baked beans, 1 teaspoon Worcestershire sauce, 3 chipolata sausages

DIRECTIONS: Butter the bread on both sides, spread one side with mustard, and cut each slice into 4 triangles. Arrange the pieces, with mustard side facing inwards, overlapping around the edge of an individual ovenproof dish.

Beat the egg(s) in a bowl, stir in the beans and Worcestershire sauce and turn the mixture into the center of the bread.  Arrange the sausages on top

then bake the dish at 190 C (350 F) for 20-30 minutes or until the sausages are brown and the bread crispy.

The serving suggestion was to serve with a salad.  I just ate the whole lot as it came.  DELICIOUS!

Another recipe to add to the growing list of Heinz based fiestas for our Heinz 57 project!

Subscribe To My Newsletter

Join my mailing list to receive a monthly missive with news about goings-on at Silver Screen Suppers Towers plus the featured recipe of the month.

You have Successfully Subscribed!