Ingredients

3 cups navy beans
12 oz Plumrose® bacon
2 yellow onions, finely diced
1/4 cup Karo® Dark corn syrup
2 tsp salt
1/4 tsp ground black pepper
1/4 tsp French's® Yellow mustard
2/3 cup Heinz® ketchup
2 Tbls Lea and Perrin® Worcestershire sauce
1/3 cup Domino® brown sugar
 
Preparation Instructions
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 1/2 hours. Drain and reserve the liquid.  Preheat oven to 325 degrees F.  Next place the cooked beans in a 4 quart dish by placing a portion of the beans in the bottom of dish, and then layer them with bacon and chopped onion.  Combine Karo syrup, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar in a saucepan. Bring the mixture to a boil and then pour over beans. Next pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.  Bake for 3 1/2 hours in the preheated oven, until beans are tender. Remove the cover after 2 hours of cooking, and add more of the reserved liquid if beans are becoming to dry while baking in the oven.  Return beans to oven to complete baking.  Serve warm or cold, delicious either way. 



http://www.karosyrup.com/
http://www.leaperrins.com/
http://www.heinz.com/heinz.aspx
http://www.plumroseusa.com/index.php
http://www.dominosugar.com/Products.aspx

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Ingredients
15 red potatoes, diced
1/2 lb of Hickory Smoked Slab Bacon
3 1/2 cups of chicken stock
2 medium yellow onions, diced
1/2 cup of your favorite beer
1 cup frozen corn
1/4 cup evaporated milk
2 Tbls butter
Pinch of thyme
1/4 tsp garlic powder
Salt & Pepper to taste
1/2 cup shredded Sharp Cheddar Cheese

Directions
Wash, then dice the potatoes with skin on.  Add diced potatoes to a large bowl of water and immediately stir in a 1/4 cup of lemon juice to the water to prevent the potatoes from turning brown.  While potatoes are soaking cook the bacon until crisp, remove from skillet and then chop into fine pieces.  Reserve bacon fat in skillet.  Next add the diced onions to the skillet of bacon fat and heat the onions until they become translucent.  Put all of the ingredients into the crock pot except for the evaporated milk and cooked diced bacon.  Now cook on low for approx. 10 hours.  When 10 hours cooking time has passed, add the half and half and 1/2 of the diced bacon to the mixture and stir thoroughly.  Turn crock pot on high and cook an additional 2 hours.  At the end of the 2 hours turn crock pot to low and serve when ready.  To serve, ladle soup into cups or bowls, top off with reserved cooked bacon and shredded sharp cheddar cheese.

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An English favorite is Faggot, also known as Welsh Meatballs.  Traditionally served with gravy and accompanied by Mushy Peas.  A hearty staple found in restaurants and pubs throughout the countryside, but definitely not on the lite menu.

Ingredients
2 pounds pork or beef liver, cut into large pieces
1 pound pork butt, cut into large pieces
1 pound fresh pork fat, cut into large thin strips
1 egg
2 cups bread crumbs
2 large yellow onions, peeled and minced
2 teaspoons dried sage
1 teaspoon dried thyme
2 teaspoon salt
1/2 teaspoon ground black pepper

Preparation
In a meat grinder, grind the liver, and pork finely. Mix all of the ingredients together well and mold into 2 inch meatballs.  Wrap each meatball with a strip of fatback and place them in a lightly greased dish, and add 1 cup of water. Bake for 35-40 minutes at 350 degrees. Serves approx. 8.

Catch the action when England goes up against Slovenia on Wednesday, June 23, at the Nelson Mandela Bay/Port Elizabeth Stadium!

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        INGREDIENTS

3⁄4 cup HEINZ Ketchup

2 large eggs

1⁄2 cup BORDEN'S Milk

2 Tbsp HEINZ Worcestershire sauce

1 tsp salt

1⁄4 tsp pepper

2 lb lean ground beef

1⁄2 cup chopped yellow onion, finely chopped

1⁄2 cup green bell pepper, finely chopped

1 cup KEEBLER saltine crackers, crushed 

1 Tbsp minced garlic

1 Tbsp packed DOMINO brown sugar

 

        PREPARATION

Heat oven to 425°F and lightly grease large baking dish.  Blend 1⁄2 cup ketchup with the next 5 ingredients in a large bowl. Add ground beef, onion, bell pepper, saltines and garlic.  Mix well with hands until thoroughly combined.  Place meat loaf mixture in large baking dish and pat into a loaf shape. Mix remaining 1⁄4 cup ketchup and the brown sugar; spread over loaf.  Bake 45-50 minutes.  Let rest 5 minutes before slicing.  Leftovers make great lunchtime sandwiches the following day!

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