Ok I'll stick my neck out but upfront is a BIG disclaimer that in no way is this tested, approved or even recommended. And add all that stuff the fast talking lawyers say on the adds on TV, ok? ;) The BBB Boston Baked Beans is the closest to your recipe posted above. 1 qt. dried navy beans (about 2 lbs.) 1/2 lb. salt pork cut into pieces 3 large onions, sliced 2/3 c brown sugar 2 tsp. salt 2 tsp. dry mustard 2/3 cup molasses Since you will be using the Bush canned beans I won't include the part in the recipe about pre-soaking/rehydrating the dried beans. Pour beans into a baking dish or bean pot. Add pork and onions. Combine remaining ingredients and 4 cups of the reserved bean liquid and add water to make 4 cups if necessary. (I would measure the juice from the Bush cans and bring it up to 4 cups with extra water, maybe even add a can of tomato sauce to it.) Ladle sauce over the beans, cover and bake at 350 degrees for about 3 1/2 hours. Add water if necessary as beans should be soupy. Pack hot beans and sauce into hot jars leaving 1 inch headspace.** Remove air bubbles. Adjust 2 piece caps. Process pints 1 hours and 20 mins, quarts 1 hour and 35 mins at 10 lbs. (depending on altitude). Now for the deviations: I see no problems with adding the pineapple as it is acid, HOWEVER it will change the density so finely chop it (not chunks) and add the pineapple juice too. Your recipe calls for less onions so use its lesser amount and the ketchup in your recipe to help compensate for the change in density the pineapple causes. This gets you everything EXCEPT the peppers and you will have to use dried, not fresh, for those - either dried pepper flakes of some kind or dried peppers that have first been rehydrated in vinegar, not water. Follow me? Just too much pH effect otherwise. Of course you can always add them after you open the jars at serving time too. **When it comes to filling the jars you MUST have this be SOUPY and thinner than normal, much soupyier than you wish. The other baked bean recipes say "fill the jar only 3/4 full and the rest of the jar with liquid, remove air bubbles and add more liquid If you have to add more water to the cooking liquid to have enough - do it. Better too thin than too thick. You can thicken it up at serving time by cooking it down or adding a bit of corn starch or flour. OK? Dave ~ ducking from the hail of stones ;)

when I make a sour cream topping for my cheesecakes, I use 2 cups sour cream, 1/4 cup sugar, & 2 tsp. vanilla extract. If you like your topping a little sweeter, you can add more sugar to taste. But this is plenty sweet to our taste.

The soup lakemayor mentioned (thanks!) was mine, I think: Spicy Tomato-Vegetable Soup with Quinoa 2 T extra virgin olive oil One large onion 3 Celery stalks 1 Medium carrot 1 1/2 C Cabbage 2-4 Garlic cloves 1 14.5 oz can tomatoes, with juice 1 lb. fresh tomatoes 5 14.5 oz cans chicken stock OR the equivalent amount of home made chicken stock or chicken stock made from store bought chicken base, not boullion. 1 can water 1 serrano pepper, sliced in half the long way 2 t dried leaf oregano 1/4 dried leaf thyme 1 T dried leaf basil 1/4 t black pepper 1/2 C Quinoa* Thinly sliced green onions for garnish. Dice all vegetables into 1/4 inch pieces...if you use pre-diced canned tomatoes, they will likely need to be cut smaller as well. Heat a heavy-bottomed, 6 Qt saucepan over a medium-high heat. Add the olive oil, and when it becomes fragrant, add the onions, celery and carrot. Saute until the onion becomes translucent, then add the rest of the ingredients except for the Cabbage and Quinoa. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Bring 2 quarts of water to boil in another pan, and add the Quinoa. Return to a boil, then reduce the heat just enough to prevent it boiling over. Boil the Quinoa for 10 minutes, then drain and rinse in a fine mesh sieve. Add the Quinoa to the soup and simmer another 15 minutes. Add cabbage, bring soup to a slow boil for 5 minutes and turn off heat. At this point, the soup can be served, but the flavor will improve greatly if the soup is allowed to sit at least until it is cool before reheating to serve, and if it sits for several hours or overnight, all the better! Remove the serrano chili halves before serving and sprinkle soup with sliced green onions for garnish. Yield: Appx. 14, one-cup servings *If you cannot find Quinoa at the grocery store, it can often be purchased in health food stores. Rice may be substituted, but the flavor and texture will be different. I have found that Quinoa is a good pilaf ingredient as well. Half rice of your choice, half Quinoa, and use your favorite pilaf recipe. One thing is to be careful you don't overcook it in too much liquid because it can get quite sticky & mushy. A little too much, and you can spread it out in a pan underneath a fan and dry it out a little to save it. A lot too much, and you might just as well throw it into a soup or stew or eat it as porridge. Something to experiment with is toasting it in a heavy pan (dry) before cooking. It gives it a nutty flavor. I often toast half and leave the other half untoasted when I make a pilaf. The same can be done with millet, another under appreciated grain.

Not sure what you might be looking for, but here are a couple of tried and trues. Swiss Baked Mushrooms (Cindy) Source:adapted from recipezaar 1/4 cup butter 2 medium onions, chopped 1 1/2 lbs mushrooms, sliced 1/4 cup dry sherry salt, to taste 1/4 teaspoon pepper 2 cups shredded swiss cheese (8 oz.) paprika Cook onions and mushrooms in butter in large skillet until soft and liquid has evaporated. Stir in sherry, salt and pepper, cook for 1 minute Turn mixture into a shallow 1 1/2-quart casserole or baking dish and let cool slightly. Sprinkle with cheese, then with paprika. At this point, you can cover the dish and refrigerate it until the next day. Bake, uncovered, in a 425° oven for 8-10 minutes (15-20 minutes if it's been refrigerated) or until bubbly and heated through. 6 servings BAKED MUSHROOMS 1 pound fresh mushrooms, quartered 1 onion, diced 2 cloves garlic, chopped 1/2 teaspoon Italian seasoning 1/4 teaspoon seasoned salt 1 dash pepper 2 tablespoons chopped fresh parsley 4 tablespoons melted butter Preheat oven to 350º Combine all ingredients in a 1 quart covered casserole dish. Bake in 350º oven for 30-45 minutes.