WGN Morning News’ Robin Baumgarten is back in the kitchen! She’s up to her old tricks with some retro recipes.
- 1 can (16 ounces) pork and beans, drained
- 2 green onions, chopped (about 2 tablespoons)
- 2 tablespoons catsup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon prepared mustard
- 1/4 teaspoon liquid smoke
- 5 or 6 medium lettuce leaves
- 1/2 pound thinly sliced ham
- 8 slices American cheese
Bake Corn Bread. Mash pork and beans thoroughly. Stir in onions, catsup, Worcestershire sauce, mustard and liquid smoke. Spread over Corn Bread. Cut into 30 rectangles about 2 1/2 x 2 inches. Place on serving tray. CUt lettuce and ham sliced into 30 rectangles each, about 2 1/2 x 2 inches; layer on Corn Bread. Cut cheese with 1 3/4 inch canapé cutters or knife; place cheese cutouts on ham. Refrigerate until serving time. 2 1/2 dozen canapés.
- 1 cup all-purpose flour*
- 1 cup yellow cornmeal
- 1 cup milk
- 1/4 cup shortening
- 1 egg
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Heat oven to 400°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Blend all ingredients about 20 seconds. Beat vigorously 1 minute. pour into pan. Bake until golden brown, 10 to 12 minutes. Cool. *If using self-rising flour, reduce baking powder to 2 teaspoons and omit salt.
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