10 slices of bacon
2 lb. hamburg
1 1/2 c. chopped onion
1 c. chopped celery
2 beef bouillon cubes
1 1/2 c. ketchup
1 1/2 c. brown sugar
2 (28 oz.) cans pork and beans
1 tbsp. garlic powder
3 tbsp. prepared mustard
1/2 tsp. pepper

Fry bacon crisp and set aside to cool. In same pan cook hamburg, onions and celery. Cook until tender. Dissolve the bouillon in 2/3 cup of boiling water. Mix in large bowl, the beans, mustard, ketchup, garlic powder, pepper. Add hamburg mix and bouillon. Stir together. Add brown sugar. Mix well. Crumble bacon and stir into mixture. Place in large covered baking dish.

Bake at 350°F 1 1/2 hours.