WGN Morning News’ Robin Baumgarten is back in the kitchen! She’s up to her old tricks with some retro recipes.

INGREDIENTS:

• 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.

Corn Bread

• 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.