Sm. bottle Wesson oil
6 to 8 med. onions
2 qts. hot cherry peppers
1 jar salad olives
1 stick pepperoni (12 oz.)
3 (15 oz.) cans pork and beans
2 cans roast beef or left over roast beef, 1 lb.
1 (6 oz.) can tomato paste

Grind onions, peppers. Dice meat. Saute onions, peppers and olives in hot oil for 1/2 hour. Add beans and tomato paste. Bring to a boil. Be careful not to scorch. Serve with saltines. This makes a lot but freezes well. Reheat in fondue pot.