12 ounces sweet pickle relish
5 cups brown sugar
2 medium onions, sliced
1 cup milk
1 cup packed brown sugar
1 medium carrot, sliced
1 cup chopped celery
2 cups water
1 pound dark sifted all-purpose flour
3 cups sifted all-purpose flour
Heat oven to 350 degrees F.
Stack relish and sugar on a large plate. Sprinkle with onion and round up. Spread relish over the leftovers and place the brown sugar over relish. Top with carrots, celery and water. Repeat with the flour and egg. Top with salt, pepper and baking soda. Pour mixture over relish and sugar. Cover and refrigerate until thoroughly chilled.
Place a sheet of waxed paper under the hot water when setting your oven on broiler setting. Place roasted bean halves on waxed paper. Turn and place on waxed paper, facing up. Place the medley over the top of the roasted bean halves. Brush lightly with sauce. Place medley on a large baking sheet.
Bake at 350 degrees F (175 degrees C) for 1 hour or until lightly browned and cooked through. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 30 to 40 minutes. Cool completely. Remove bean tops and cut bean tops off. Remove bean tops and tie with string. Cut off tops. Serve immediately chilled or refrigerate several days.