• 3 pounds Italian sausage
• 8 ounces bacon
• 2 large onions, chopped
• 2 large green peppers, cut into rings
• 3 large cans Van Kamp Pork & Beans, drained
• 2 teaspoons smoke flavoring
• Three 12-ounce bottles chili sauce
• One 32-ounce jar of molasses (use 2/3 of it)
• 4 teaspoons horseradish
• 3 teaspoons prepared mustard

      Cut up sausage into small chunks and cook until brown. Remove from pan and add chopped onion. Cook onion until transparent. Mix sausage and onion with remaining ingredients with the exception of green pepper rings. 
      Fry bacon strips, discard excess fat. Pour mixture into a 3-quart casserole dish. Arrange bacon and green pepper rings on top. Bake at 350 degrees for 1-1/2 hours. 
      Serves 20.