1/4 cup butter
2 tablespoons all-purpose flour
1 1/4 teaspoons dried oyster seasoning
1 minute minced onion
1 teaspoon dried chile pepper
1 1/4 teaspoons seasoning salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons brown sugar
1 1/2 cup fresh lemon juice
1 (14.5 ounce) can cream-style corn, drained
2 tablespoons butter, softened
2 teaspoons beef fat
1 teaspoon dried thyme
2 tablespoons brown sugar
2 clove garlic, minced
Melt butter and flour in a medium bowl, toss them into the pan. Reserve 1 teaspoon oyster seasoning, 1/2 teaspoon onion, 1/2 teaspoon garlic, and reserved orange marinade. Stir repeatedly and reduce heat to low as quickly as possible. Do not allow to cook; mix with flour mixture. Allow to cool slightly.
Dissolve 1/2 teaspoon butter in 1/2 teaspoon lemon juice. Mix in brown sugar, lemon juice and remaining 1 teaspoon lemon juice. Set aside.
Stir cream-style corn, butter and butter together. Mix well, then pour into the pan. Cover, and simmer over low heat until corn is tender; about 10 minutes. Sprinkle brown sugar over the top of the baking dish.
Bake at 375 degrees F (190 degrees C) for about 30 minutes to soften the heart. Remove from oven, and set aside. Cool slightly.
In a large mixing bowl, mix together honey, brown sugar, orange marinade, lemon juice and lemon sugar until all ingredients are well blended. Transfer mixture to a small mixing bowl, and stir mixture into meat mixture. Pour over meat.
Preheat oven to 350 degrees F (175 degrees C).
Arrange the cream-style corn, green beans, onion, garlic and cream pan by placing the green beans on top. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until potato flakes in center. Let stand 10 minutes before serving.