Ham & Navy Beans


1 pound package dry navy beans
¾ pound ham steak, cut into cubes
1 large sweet yellow onion, chopped


To a large pot/lid, add 8 cups of hot water to soaked, drained and rinsed beans. Simmer gently with lid tilted until desired tenderness is reached, about 2 hours. ***Never add salt until beans are tender. Salt and pepper to taste. Serve with a slice of skillet cornbread and garnish with chopped onions.

Yield: 6 to 8 servings.

Overnight soak: To a large pot, add 1 pound of beans and 8 cups of cold water. Let stand overnight or at least 8 hours. Drain soak water and rinse beans.

Quick soak: To a large pot/cover, add 1 pound beans and 8 cups hot water. Bring to a rapid boil and continue boiling for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain soak water and rinse beans.

Baked Pork Chops


4 boneless pork chops
1 small yellow onion, sliced into rings
1 small red bell pepper, sliced into rings
1 small green bell pepper, sliced into rings
1 20-ounce can pineapple tidbits
1 teaspoon dry mustard
1 tablespoon cornstarch
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce


Preheat oven to 350-degres. Place pork chops in a 13 x 9 x 2-inch casserole lightly coated with cooking spray. Arrange onion and pepper rings on top. Drain pineapple chunks and reserve juice. Add enough water to make 1 cup. Place pineapple over vegetables. Blend mustard, honey and cornstarch in a small saucepan. Stir in pineapple juice/water and vinegar. Over medium heat, stir until mixture boils and thickens. Remove from heat and blend in Worcestershire sauce and soy sauce. Pour over top and bake for 30 minutes. Uncover and bake another 10 to 15 minutes or until pork is well done.

Yield: 4 servings.

Honey Butter


1 stick butter, softened
3 tablespoons honey
¼ teaspoon ground cinnamon


Using an electric mixer, whip butter until smooth and creamy. Whip in honey and cinnamon. To enhance flavor, refrigerate in a covered container for at least 6 hours before serving. Serve on waffles, pancakes, toast, cereal or muffins.

Yield: ½ cup

Cinnamon Apple Crisps


5 Granny Smith apples, peeled and sliced (about 5 cups)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour


3/4 cup quick oats
3/4 cup light brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1/2 cup golden raisins
1/2 stick unsalted butter

Preheat oven to 350-degrees. In a small bowl, mix sugar, cinnamon, and flour. In a large bowl, toss to coat apples with sugar mixture. Place apples in a 9 x 9 x 2-inch baking pan coated with a spray of canola oil. For topping, mix together oats, brown sugar, flour, cinnamon, raisins and pecans in a bowl. Cut butter into small bits and sprinkle over apples. Cover with topping. Bake for 35 minutes or until fruit is tender and topping golden.

Yield: 6 servings.

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