½ pound bacon
1 large onion, diced
1 (16-ounce) can pork and beans
3 tablespoons yellow mustard
5 tablespoons maple or pancake syrup
4 tablespoons ketchup
Preheat oven to 325°. Fry bacon until crisp; crumble. In bacon drippings, sauté onion until brown. Mix bacon, onion, and drippings with remaining ingredients. Pour into casserole dish, and bake covered for 45-60 minutes.
For a copy of Wildcat Country Cooking, call Hobbton High School at (910) 594-0242.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
