Bill’s Baked Beans
1 tablespoon
Worcestershire sauce
2 tablespoons mustard
1 dash hot sauce or more
1/2cup brown sugar
3 tablespoons bacon bits
4 slices bacon
1 7-pound can baked beans
1 45-ounce bottle
barbecue sauce
1/2large onion, chopped
1/2green bell pepper,
chopped
Marsha Passmore, Plant City, Florida
FROM THE MEMBER’S KITCHEN
Marsha’s Corn Soufflé Casserole
1. Preheat oven to 350°F. Mix beans with barbecue
sauce, onion and bell pepper in a large baking pan
or 4-quart casserole. Stir in Worcestershire sauce,
mustard, hot sauce, sugar and bacon bits. Taste
and adjust seasonings.
2. Top with bacon. Bake for 1 hour.
Makes 25 servings.
Tip: Use a Costco aluminum half-sheet pan,
10x12x2.5 inches. This recipe freezes well.
Bill Green,Duluth,Georgia
1 stick margarine, melted
1 cup sour cream
2 eggs, beaten
1 81/2-ounce box
corn bread mix
1 151/4-ounce can
cream-style corn
1 151/4-ounce can
whole kernel corn
1/4cup chopped onion
1/2teaspoon salt
Paprika
1. Preheat oven to 350°F. Combine margarine,
sour cream and eggs in a bowl.
2. Beat in corn bread mix. Stir in corns,
onion and salt.
3. Pour into a greased 8-by-8-inch pan. Bake for
45-60 minutes, or until lightly browned. Sprinkle
with paprika. Makes 6-8 servings.
