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Baked Beans
from Cathy's Collection

3 lbs. navy beans 1/2 c. molasses
4 qt water 1 1/2 c. catsup
1 lb salt pork, cut 1" cubes 1/2 c. brown sugar
6 tsp salt 4 tsp dry mustard
1 c. chopped onion  
Wash and pick over beans, discarding stones.  Put in liner.   Add water, salt pork, salt and onions.  Mix well so beans cover pork.  Place liner in base.  Cover and cook on low 14-16 hours or until beans are tender (cooking time can be reduced if beans are soaked overnight before being cooked; then cook on low 10-12 hours).  When beans are tender, drain bean liquid, reserving 4 cups.  Combine reserved bean liquid, molasses, catsup, brown sugar and mustard.  Add to beans in liner; stir well.  Cover and cook on low 6-8 hours longer.


Original Green Bean Casserole
from The Houston Chronicle

1 can (10-3/4 oz) cream of mushroom soup Dash pepper
1/2 c. milk 4 c. cooked cut green beans
1 tsp soy sauce (optional) 1 can (2.8 oz) French fried onions
In 1-1/2 qt. casserole mix soup, milk, soy, pepper, beans and 1/2 can onions.   Bake 25 min. at 350 or until hot.  Stir.  Sprinkle remaining onions over bean mixture.  Bake 5 min. or until onions are golden.


Jiffy Mix Corn Casserole
from Mom Wolf's Collection

2 cans creamed corn 1/2 c. milk
1 box Jiffy corn muffin mix (8-1/2 oz.), 1/4 box for topping 2 T. finely chopped onion (optional)
1-1/2 T. sugar 4 T. melted butter
2 lg. eggs  
Mix ingredients together in medium baking dish.  Top with remaining 1/4 box of Jiffy mix.  Drizzle with melted butter or butter pats.  Bake at 375 for 20 minutes, until firm.