Rock on a Roll #13 October 9, 2006 Robert's Most Yum Veggie "Beanie Weenies" Ingredients 1 package (6 "hot dogs") of YVES Brand "The Good Dog" 1/4 cup honey 1/4 cup water 1 sixteen ounce can of Busch's Vegetarian Baked Beans Procedure In a saute pan (or any frying pan) heat the honey-water mixture to a simmer. Slice the veggie dogs into "beenie weenie" size pieces. Add these "weenies" to the simmering honey-water mixture and cook for 5 minutes. Oil a casserole baking dish with corn oil or safflower oil and remove excess using a paper towel. Pour in the baked beans. Combine the "weenies" with the beans. Bake the "beenie weenies" at 375 degrees (F) for 20 minutes. Robert's Most Yum Asparagus Braised in Pineapple Juice with Tomato & Onion Ingredients 1 bunch of asparagus 1 cup of pineapple juice 1 cup tomato diced 1 cup Vidalia onion diced Kosher coarse salt or sea salt Procedure Cook the asparagus until nearly tender. In a saute pan, place the cooked asparagus and cover with the pineapple juice. Add the diced tomatoes and onion. Add salt to taste. Braise for 15 minutes. Enjoy!