Bavarian Baked Beans and Franks

Helen L. Bard of Hagerstown has been making Bavarian Baked Beans and Franks for about 25 years.

Bard, 82, says the beans taste just as good cold, and they are a hit at reunions and picnics.

"There never is a bean left," she says.

Bavarian Baked Beans and Franks

---

2 16-ounce cans pork and beans

1 16-ounce can sauerkraut, rinsed and drained

1 pound frankfurters, sliced diagonally

1/4 cup ketchup

---

Combine beans and sauerkraut in 2-quart, 12-by-8-by-2-inch dish and top with frankfurter pieces. Spread ketchup over frankfurters. Bake at 425 degrees for 30 minutes.

Tip: For ease of clean up, line a large pan with aluminum foil.