Grandpa Walker is from South Bend, Indianna. He introduced this midwestern recipe to us. It’s a favorite of our family when the cold weather hits. Of course the honeyqueen has to put her twist to it. Brown 1 lb. hamburger with 1 yellow onion diced, 2 tsp. garlic powder and 1 tsp. season salt. Heat 2 cans dark red kidney beans drained, 1 can tomato sauce, 1 can stewed tomatoes squished, 1/4 c. Cox’s Honey, 1/2 c. apple cider vinegar, a couple shakes tobasco sauce, 2 TBSP. Worcestershire sauce, 1/2 c. ketchup, 2 tsp-2 TBSP to taste chili powder, 1 dark chocolate bar. Serve over 2-4 c. elbow macaroni cooked al dente. Optional: top with sour cream, shredded cheese, on the side my breadsticks, cornbread or saltine crackers. Daughter of a successful beekeeper, Virginia grew up working the bees, packaging honey and helping her dad make deliveries in Southeast Idaho and parts of Utah. In 1978, she reigned as Idaho’s first Honey Queen. She has spent her life educating others about the uses of honey, beeswax and byproducts. She enjoys developing and experimented with honey-infused recipes. A relatively new hobby includes using social media and her YouTube channel to teach others how to store honey, cook with it, use it in health and beauty products, and many other domestic uses. After moving to the Las Vegas Valley in 2001, she continued as a distributor for her family’s Idaho farm-fresh creamed and liquid honey. Check it out at her website: www.coxshoneyqueen.com
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