• 4 C. whole kernel wheat
• 1 lb. bacon, cut in fourths
• 1/4 C. molasses
• 1/3 C. catsup
• 1/2 tsp. dry mustard
• 10 C. water
• 1 large onion, diced
• 1/3 tsp. pepper
• 2 tsp. salt

In a large roaster or Dutch oven, combine wheat, water, bacon, and onion. Combine remaining ingredients in bowl and pour into pan with wheat. Cover and bake at 200 degrees F. for 6 hours. Remove cover the last 1/2 hour of baking. Add a little boiling water if mixture becomes a little dry. Serve hot with bread. Makes 14 cups.

Lorraine Dalton

Copyright 1993 by Peggy Layton and Vicki Tate These recipes may be freely used for non-profit purposes as long as the book source and author remain intact. Express permission of the author, Vicki Tate, must be received for commercial profit.

Updated: 28 Nov 96