Super Bowl 2015 is almost here.

New England and Boston have many regional favorite foods.  New England Clam Chowder and Boston Baked Beans quickly come to mind when planning a team appropriate Super Bowl party or tailgate.

My mother, Uhlma Lovett,  always made this baked bean recipe for our large out-on-the farm parties and picnics.

This recipe calls for sausage instead of the traditional bacon in most baked bean recipes.

I liken it to Boston Baked Beans because it includes molasses as a sweetener.

 Uhlma's Boston Baked Beans with Molasses and Pork Sausage photo by Kathy Miller


  • 4  (16 ounce) cans of beans in tomato sauce
  • 1 pounds mild bulk sausage
  • 1/2 teaspoon dry mustard
  • 2 tablespoons prepared yellow mustard
  • 1/4 cup brown sugar
  • 2 tablespoons molasses
  • 1 large sweet onion, minced
  • Salt to taste
  • Pepper to taste


  1. Lightly fry sausage, drain.
  2. Stir in other ingredients then pour into casserole dish.
  3. Bake in a 350 degree oven for at least 1 hour.


This is my mother's recipe and no amounts were given on the seasonings. You may adjust according to your taste.

By KathyMillerTime
Janie May's Baked Beans


Recipe Printed from

Washington State is famous for their apples.  I found this recipe originally in Southern Lady Magazine and have adapted it to our tastes.

 Apple Slaw with Chives and Jalepeno Dressing photo by Kathy Miller


  • 1/2 cup skim milk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons or less sugar
  • 1 1/2 teaspoons or less salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup chopped fresh chives
  • 1 jalapeno pepper, seeded and minced
  • 2 (10 ounce ) bags angel hair shredded cabbage
  • 3 Granny Smith apples, cored, seeded and Julienned
  • 4 ounces shredded Parmesan cheese


  1. In a small bowl, combine milk, mayonnaise, sour cream, sugar, salt, pepper, and garlic powder, whisking until smooth; stir in chives and jalapeno.
  2. In a large bowl, combine slaw, apples, and cheese.
  3. Pour dressing mixture over slaw mixture, tossing well.
  4. Refrigerate until ready to serve.

By KathyMillerTime
Adapted from Southern Lady Magazine


Recipe Printed from

 Thank you for your many comments and condolences on the recent death of my mother, Uhlma Lovett.  She was a special lady and the one who sparked my interest in food, fashion, football and family.

Uhlma Lovet photo by Kathy Miller

 Uhlma Lovett May Queen at Georgia Southern photo by Kathy Miller

Watch for upcoming stories about things that cross my mind.  With football season over I will be exploring lots of new activities, places and spaces, people and art.

I welcome your comments and any ideas on topics you would like to read about.

Come celebrate with me.  I’ll save you a seat at the table.


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