Kitchen

Backyard

Recipes

1 1/2 c Great Northern White beans

1/4 lb salt pork, sliced

1 medium onion, sliced

Mix Together

1/4 c molasses

1/3 c catsup

1/4 c brown sugar

Wash beans; soak in water overnight. Cover with water and cook 1 hour, or until tender. Save liquid. Put half of beans in casserole, half of salt pork, onion and half of catsup mixture. Add remaining beans and other ingredients. Add liquid to cover beans. Cover casserole and bake 4 or 5 hours in 325 oven. After baking a while, taste for salt. You may have to add some. Add water as needed while baking

1 can cream style corn 1 can whole kernel corn

1/4 ts salt 1 onion chopped

dash of pepper 1/2 pck Jiffy corn muffin mix

1 cup sour cream 4 tbl butter

1 cup mild cheddar cheese, 2 eggs

grated

Saute onions in butter; set aside. Mix eggs, corn, salt, pepper and corn muffin mix. Place in a greased 2 qt casserole. Spread onion butter mixture over the top. Next, cover with sour cream. Top with cheese and bake at 400 degree for 30 minutes, or until set (You will need extra room in casserole, as the corn muffin mix rises). Serves 8

1 1/2 lb carrots, cut into 2 1/2 x1/4" strips 3 tbl butter or margarine

1/2 cup water 2 tbl honey

1/4 ts salt

In medium saucepan, combine water and salt; bring to a boil. Add carrots. Cover and cook over medium heat until carrots are tender, about 8 to 12 minutes; drain. In a large skillet, melt butter; stir in honey. Add carrots; cook over low heat. Stirring constantly until carrots are well glazed