By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Whether you’re planning a New Year’s Eve party, a game-day party or any type of get-together, these recipes are good to try.

They taste good, cover the food groups and don’t take long to prepare. It just takes a little advance planning.

This menu allows time to get everything ready before your gathering so that you can enjoy the get-together along with your guests.

Also, the menu offers a change of pace from the usual fare. So enjoy, and Happy New Year.[cointent_lockedcontent]

Slow-cooker Hot & Spicy Drumettes

• 3 lbs. drummettes
• 1 1/2 c. ketchup
• 1 c. packed brown sugar
• 1 small onion, finely chopped
• 1/4 c. finely chopped sweet red pepper
• 2 tbsp. chili powder
• 2 tbsp. Worcestershire sauce
• 1 1/2 tsp. crushed red pepper flakes
• 1 tsp. ground mustard
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1 tsp. pepper

Wash chickens and pat dry on paper towels. In a small bowl, combine the remaining ingredients.If you like less heat, reduce amount of crushed red pepper flakes. Pour over chicken; stir until coated.

Cover and cook on low for 5-6 hours or until chicken juices run clear.

Easy Stuffed Mushrooms

• 12 whole fresh mushrooms
• 1 tbsp. vegetable oil
• 1 tbsp. minced garlic
• 1 (8 oz.) package cream cheese, softened
• 1/4 c. grated Parmesan
• 1/4 tsp. ground black pepper
• 1/4 tsp. onion powder
• 1/4 tsp. ground cayenne pepper

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Grilled Fruit Kabobs

• 8 wooden skewers
• 1/2 c. apple jelly
• 1 tbsp. lemon juice
• 1/8 tsp. ground cinnamon
• 1/2 of a medium fresh pineapple, peeled and cored (about 9 oz.)
• 2 c. large fresh strawberries
• 1 nectarine, seeded and cut into wedges
• 1/2 of a 10-oz. loaf frozen pound cake, cut into 1-1/2-inch cubes
• 8 small firm kiwi fruit, peeled and cut in half crosswise

Before grilling, soak wooden skewers in water for one hour.

For sauce, combine apple jelly, lemon juice, and cinnamon in a saucepan. Cook over low heat, stirring occasionally, until smooth and bubbly. Remove from heat; set aside.

Cut pineapple into 1-1/2-inch pieces. Thread pineapple, strawberries, nectarine wedges, and cake cubes alternately onto skewers, placing kiwi halves on each end. Leave a little space (about 1/4 inch) between each piece so heat can go all around. Place kabobs on grill rack but not directly over heat.

Cover grill. Grill kabobs two minutes. Carefully turn skewers over. Use oven mitts to protect hands.

Brush sauce over kabobs leave on grill until heated through. Turn. Brush with sauce. Remove kabobs from grill.

Marinated Broccoli and Cauliflower Salad

• 2 heads broccoli, broken into florets
• 1 head cauliflower, broken in florets
• 1 green pepper
• 1 red pepper
• 3-4 stalks celery
• 1 onion, finely diced
• 1⁄2 c. white wine vinegar
• 2 tbsp. poppy seeds
• 1 c. white sugar
• 2 tsp. mustard powder
• 1⁄2 tsp. salt
• 1 1⁄2 c. olive oil

Blanch broccoli and cauliflower until just tender. Drain and rinse with cold water.

In a large bowl combine cauliflower, broccoli, peppers, celery and onion.

In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil. Boil until the sugar has dissolved.

Pour the marinade over the vegetables and mix well.

Cover and refrigerate overnight, stirring several times before serving.

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Novice holiday hosts often have a lot on their plates. Whether hosting family or friends or a combination of both, first-time hosts typically want to impress their guests while ensuring they get enough to eat and have an enjoyable evening. Since dinner is such a big part of holiday gatherings, hosts often place extra emphasis on what to serve, and that can be tricky when this is the first time they are hosting.[cointent_lockedcontent]

First-time holiday hosts can take a number of steps to ensure their menus appeal to all of their guests.

When planning the menu for your holiday soiree, consider the following tips.

• Get a head count. Though other factors will influence what to serve, the size of your guest list may ultimately dictate what to serve. For example, a small gathering of four to five people will likely rule out turkey, as even a small turkey will prove too much effort and produce too much extra food. On the same note, a small dish like lasagna might not be doable for a larger crowd, as it will force you to prepare multiple entrees, which means more time in the kitchen juggling the various cooking duties and less time with your guests. Once you have confirmed just how many guests you will be hosting, you can then choose a main course that suits the size of your guest list.

• Decide which type of party you want to host. The type of party you want to host also will influence what you serve. A formal gathering should include an appetizer, a main course and a dessert, including both caffeinated and decaffeinated coffees. A less formal gathering gives hosts more leeway. For example, whereas a formal gathering may include soup as an appetizer, hosting a less formal gathering allows hosts to put out some snacks or bread for guests to whet their appetites before everyone sits down for the meal. The more formal the gathering, the more formal the menu. Hosts of less formal gatherings may even want to host a holiday pot luck buffet, inviting guests to bring a favorite dish or side dish while the hosts take care of the main course.

• Ask guests if they have any dietary restrictions. Upon being invited to a holiday dinner, some invitees may let hosts know if they have any food allergies or medical conditions that restrict which foods they can eat. Solicit such information from all of your guests, and do your best to cater to each of your guests’ needs. Some guests might be on a gluten-free diet while others may need to limit their sodium intake. You might not be able to meet everyone’s demands. Let guests know if they should bring an appropriate snack if you cannot provide one for them.

• Include traditional holiday fare. People have grown to expect certain things from holiday meals, be it sweet potatoes on Thanksgiving, brisket for Chanukah or holiday cookies or even eggnog at Christmas parties. When planning the menu, be sure to include at least one of these traditional items, even asking guests for suggestions. Such fare will give the party a genuine holiday feel, and guests will appreciate seeing some items on your dinner table they have enjoyed at their own holiday celebrations over the years.

• Don’t overdo it. First-time hosts want to ensure everyone gets enough to eat, so it’s easy to overdo things and prepare too much food. This can be expensive, and guests may feel obligated to overeat so hosts don’t have to discard any of the food they worked so hard to prepare. Though it might once have been a holiday tradition to overeat, many men and women now prefer moderation, and hosts should keep that in mind when preparing their holiday meals.

Hosting a holiday dinner for the first time can be nerve-wracking, But there are a variety of steps first-timers can take when preparing their menus to come off looking like old pros. HL13C742

CAPTION: First-time holiday hosts can take a number of steps to ensure their menus appeal to all of their guests.

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FOOD/BEVERAGE DINING/ENTERTAINMENT HOLIDAYS-WINTER HOLIDAYLIFESTYLEMICROSITE FITNESS/NUTRITION

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By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Holidays often bring family and friends into your home, often for overnight or weekend stays.

The breakfast casserole recipes featured this week make breakfast for guests less work-intensive for the cook. Some of these can be put together the night before so all the cook has to do is start the coffee and preheat the oven.

It’s great to be able to sit at the table with the rest of the family rather than spend that time alone with the frying pan.

These dishes really fill people up too, or as we say at my house, “This will really stay with you.”[cointent_lockedcontent]

Ham and Potato Casserole

• 32 oz. package frozen hash brown potatoes
• 8 oz. cooked, diced ham
• 2 (10.75 o.) cans condensed cream of potato soup
• 16 oz. container sour cream
• 2 c. shredded sharp Cheddar cheese
• 1 1/2 c. grated Parmesan cheese

Preheat oven to 375 degrees F Lightly grease a 9×13 inch baking dish.

In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.

Bake one hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Bacon and Egg Casserole

• 7 slices white bread (crusts removed and cubed)
• 2 c. shredded cheddar cheese
• 6 eggs
• 3 c. whole milk, no substitutes
• 1 tsp. ground mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 6 slices bacon, cooked and crumbled

In greased 11-inch by 7-inch by 2-inch baking dish, combine the bread cubes and cheese.

In large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon.

Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350 degrees F for 50-55 minutes or until knife inserted near the center comes out clean.

Sausage and Egg Casserole

• 6 slices bread, cubed
• 1 lb. sausage, browned, drained
• 1 1/2 c. shredded cheddar
• 8 eggs, beaten
• 2 c. milk
• 1 tsp. salt
• Pepper to taste

Cube bread and place evenly in greased 9×13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking).

Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.

Serves 8-10.

French Toast Casserole

• 1 loaf French bread (13 to 16 oz.)
• 8 large eggs
• 2 c. milk
• 1 c. half and half
• 1/4 c. granulated sugar
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Dash salt

Slice French bread into 20 slices, one-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9×13-inch flat baking dish in two rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Bake 35 to 45 minutes until golden and slightly firm.

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By Olivia Fowler
For the Courier

ofowler@thepccourier.com

These cookies travel well and arrive just as delicious as when you popped them out of the oven. And nothing says Christmas to me like the smell of baking in the kitchen.

Not only do these cookies ship well, they can also stay at home and get gobbled up.

So whether you plan to keep them or share them, I hope you enjoy them.

Toffee Butter Cookies

Heat oven to 350°F.

Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy.

Add flour, baking powder and baking soda; beat at low speed until well mixed. Stir in toffee bits.

Shape dough into 1-inch balls. Roll in sugar. Place two inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch circles using bottom of glass. If glass sticks, dip glass in sugar.

Bake 9-11 minutes or until edges are just lightly browned. Do not over bake. Sprinkle with sugar while warm. Cool completely.

Ginger Crinkles

Heat oven to 375°F.

Combine sugar and butter in bowl. Beat at medium speed until creamy. Add egg, corn syrup and vanilla. Continue beating, scraping bowl often, until well mixed. Add all remaining ingredients except additional sugar; beat at low speed until well mixed.

Shape dough into one-inch balls; roll balls in sugar. Place two inches apart onto ungreased cookie sheets. Bake 10-12 minutes or until edges are lightly browned. Cool one minute on cookie sheets; remove to cooling rack.

Oatmeal Brownie Bar Cookies

Heat oven to 350°F. Grease 13×9-inch baking pan; set aside.

Combine all oatmeal layer ingredients in bowl except butter. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture for topping. Press remaining crumbs into prepared pan.

Bake 10 minutes.

Combine 1/3 cup butter and chocolate in bowl. Microwave, stirring twice, 30-60 seconds or until chocolate is melted. Cool slightly.

Combine sugar, eggs, water and vanilla in bowl; beat at medium speed until well mixed. Add melted chocolate mixture; continue beating until well mixed. Add one cup flour and baking powder; beat at low speed until well mixed.

Drop chocolate mixture by tablespoonful over warm, partially baked crust. Carefully spread brownie layer evenly over crust; top with reserved crumb mixture.

Bake 15-18 minutes or until edges are set. (Do not over bake.) Cool completely; cut into bars.

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

The holidays stretch out before us, and we look forward to them with pleasure and a little bit of apprehension. All the traditional dishes we celebrate with are delicious, but they are also pretty heavy and rich.

It’s OK to lighten the load a little bit by adding sandwiches to the mix. And if you want something extra special, the sandwiches featured this week are much more than ordinary.

You can whip them up for almost any festive occasion. They’re a little different from the usual, but are tried and true crowd pleasers, and fairly easy to make.

I hope you enjoy one or more of these recipes.

Garden Vegetable Spread

• 1 medium cucumber
• 3 carrots
• 3 garlic cloves
• 1/2 c. sliced green onions
• 2 tbsp. minced fresh parsley
• 2 (8-oz.) packages cream cheese, softened
• 2 tbsp. mayonnaise
• 1/2 tsp. salt
• 16 thin rye bread slices

Peel and seed cucumber; dice cucumber and bell pepper. Grate carrots, and mince garlic.

Combine cucumber, bell pepper, carrot, garlic, green onions, and next four ingredients in a large bowl, stirring until well blended.

Spread mixture on half of rye bread slices, and top with remaining slices. Cut vegetable sandwiches in half diagonally.

Asparagus Roll-Ups

• 24 fresh asparagus spears
• 1 (8-oz.) package cream cheese, softened
• 1 (4-oz.) package crumbled bleu cheese
• 2 tbsp. mayonnaise
• 1 tbsp. chopped fresh chives
• 12 bread slices, trimmed
• 12 thin deli ham slices
• 1/4 c. butter or margarine, melted
• Paprika
• Garnishes: green onion curl, red bell pepper

Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4-6 minutes or until crisp-tender. Remove from steamer, and cool on paper towels.

Stir together cream cheese and next three ingredients.

Roll each bread slice with a rolling pin to flatten. Spread one side of each slice with two tablespoons cream cheese mixture; top each with one ham slice.

Place two asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with paprika.

Bake at 400° for 12 minutes or until golden. Serve immediately. Garnish, if desired.

Note: Freeze unbaked rollups up to one month in an airtight container. Thaw in refrigerator, and bake as directed.

Artichoke Cream Cheese Spread

• 2 (8-oz.) packages cream cheese, softened
• 1/4 c. finely chopped green onion tops
• 1 (14-oz.) can artichoke hearts, drained and finely chopped
• 1 c. freshly grated Parmesan cheese
• 2 garlic cloves, pressed
• 2 tbsp. olive oil
• 1 tbsp. lemon juice
• 1/2 tsp. ground red pepper
• 3/4 c. bottled roasted red bell peppers, drained and chopped
• Assorted fresh lettuce
• Thin white or wheat bread slices, crusts removed and cut into triangles
• Red, yellow, and orange bell pepper strips
• Garnishes: bottled roasted red bell pepper strip, slivered; radish slices

Stir together cream cheese and green onion tops, blending well; set aside. Stir together artichoke hearts and next five ingredients.

Spread one-third of cream cheese mixture on bottom of a four-cup glass bowl lined with plastic wrap. Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture. Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least two hours.

Invert onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.

Chicken Mandarin Cheese Spread

• 12 raisin bread slices
• 1 (8-oz.) package cream cheese, softened
• 1 1/2 c. chopped cooked chicken breast
• 1/2 c. toasted chopped pecans
• 1 to 2 tbsp. mayonnaise
• 1/4 tsp. dried thyme
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. mandarin orange segments

Cut crusts from bread slices. Cut bread slices into four triangles, and place on baking sheet.

Bake at 400° for five minutes or until toasted.

Combine cream cheese and next six ingredients in a large bowl until blended.

Cover and chill until ready to serve.

Spoon one tablespoon of cream cheese mixture onto one side of each raisin bread triangle; top each with a mandarin orange segment.

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Fresh

Suddenly we’re picking more tomatoes than we dreamed possible. Maybe we’re looking for some recipes to use them in a way other than just sliced. So here are four that offer some variety.

[cointent_lockedcontent]This is the only time of year we have access to real tomatoes — that is, tomatoes with color, flavor and real tomato texture.

Don’t let them go to waste, as you’ll not see their like again for many months.

Sweet Fresh Tomato Salsa

4 lbs. vine-ripened tomatoes (about 5 medium)

1/2 medium sweet onion (Vidalia if possible)

1 c. fresh cilantro sprigs

4 fresh serrano or jalapeno chiles, seeded and chopped

2 tsp. minced garlic

2 tsp. sugar

3 tbsp. fresh lime juice

Kosher salt and freshly ground black pepper

Quarter and seed tomatoes. Dice the tomatoes and transfer to a bowl. Finely chop enough onion to measure 1/2 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and season with salt and pepper.

Cucumber Tomato Salad

1/2 English or seedless cucumber, diced

2 vine ripe tomatoes, diced

Handful flat-leaf parsley, chopped

1/2 medium red onion, chopped

2 tbsp. red wine vinegar, a couple of splashes

3 tbsp. extra-virgin olive oil, eyeball it

Salt and pepper

Combine all ingredients in a bowl. Dress with vinegar  and oil, salt and pepper, to your taste. Chill before serving.

Tomato Pie

4 tomatoes, peeled and sliced

1 (9-in.) prebaked deep dish pie shell

10 fresh basil leaves, chopped

1/2 c. chopped green onion

1 c. grated mozzarella

1 c. grated cheddar

1 c. mayonnaise

Salt and pepper

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in one layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Roasted Tomato Soup

7 c. whole tomatoes, peeled and cored

Tomato Soup

1 tbsp. olive oil

1 tbsp. light brown sugar

4 carrots, peeled and chopped

2 shallots, quartered

Salt and freshly cracked black pepper

3 tbsp. unsalted butter

1/2 tsp. crushed red pepper

2 cloves garlic, minced

1 tbsp. tomato paste

2 tbsp. dry sherry

4 c. peeled, cored and crushed ripe tomatoes

1 to 2 c. chicken stock

1/4 c. heavy cream

Mix together whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.

Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and sauté for one minute. Add the tomato paste and cook for 1-2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1-2 minutes. Add the roasted vegetables, crushed tomatoes and one cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.

Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

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By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Almost everybody grills steak. And there are a few basic rules to apply to all steak

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

The faster you can get it from the garden to the pot, the better it’s going to taste. We have access to truly fresh corn once a year, and there’s no way to duplicate the flavor in those ears.

Frozen corn is next best but right now, when corn is coming in, take advantage.

These recipes offer some variety in preparing this all-time favorite. Of course, corn on the cob is still at the top of the list, but sometimes we all like a little change. So enjoy it while you

NOTICE OF SALE

STATE OF SOUTH CAROLINA

COUNTY OF PICKENS

IN THE COURT OF

COMMON PLEAS FOR THE

THIRTEENTH JUDICIAL DISTRICT

Case No.: 2014-CP-39-857

Brenda Wires and Barbara Day, Plaintiffs, Elizabeth Pauline Russell Defendant.

BY VIRTUE OF AN ORDER of the Court of Common Pleas for Pickens County, South Carolina,

By Olivia Fowler

Courier Staff

Molasses is an all-American ingredient and has been used for cooking since the early days of the colonies. It’s delicious poured over hot buttered biscuits or on pancakes, but there are a host of other dishes enhanced by the addition of this ingredient.

Not all of these recipes are quick, but much of the time involved isn’t labor-intensive. You can do other things while the pork chops marinate, and the slow cooker will take care of the beans while you go about your business. Yes, you do have to allow time for the bread to rise, but this bread recipe doesn’t require kneading. The bread does all the work. Only the molasses cookie recipe is mixed up and put into the oven right away. The cookies are somewhat addictive, so be careful.

Molasses Spice Cookies

2 1/4 c. all-purpose flour

2 tsp. of baking soda

1/2 tsp. of salt

1 tsp. ground ginger

1 1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

3/4 tsp. ground cloves

1 tsp. vanilla extract

3/4 c. (1 1/2 sticks) unsalted butter, softened

1/2 c. dark brown sugar, packed

1/2 c. granulated sugar, plus 1/3 c. for rolling cookies

1 large egg

1/3 c. unsulphered molasses

Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.

Use an electric mixer and beat the butter for two minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about three minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.

Add dry ingredients and beat at low speed until just combined, about 30 seconds.

Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with two Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to two inches apart.

Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11-13 minutes. Cool cookies on sheets for 2-3 minutes before transferring them to cooling racks.

Note: Do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

Slow-cooked Baked Beans

1 lb. (2 to 2 1/2 c.) dry white beans such as Navy beans or Great Northern beans (can also use kidney beans)

1/3 c. molasses

1/3 c. brown sugar

3-4 tbsp. Dijon mustard

1/8 tsp. ground cloves

3 c. hot water

1/2 lb. salt pork (can sub bacon), cut into 1/2-in. to 1-in. pieces

1 medium onion, (1 1/2 c.) chopped

Place beans in a large pot and cover with two inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with two inches of water to a boil, remove from heat and let soak for an hour, then drain.

Mix the molasses, brown sugar, mustard, and ground cloves with three cups of hot water.

Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the onions in a layer, then top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.

Cover and cook in a slow-cooker on the low setting for eight hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in,