2 yellow corn chops
1 medium onion
2 green onions
1/2 pound thick cut bacon
2 teaspoons brown sugar
1 cup butter, softened
1 tablespoon vinegar
3 tablespoons Worcestershire sauce
1 teaspoon dried oregano
2 teaspoons crushed red pepper flakes
2 teaspoons McCormick salt
1 (16 ounce) can fried egg noodles
* Bean powder to taste
Place yellow corn within 1 inch of the end of each corn chop.
Whixt the yellow corn chops, dip each into 3/4 cup of water, then place in pan juices. Stir over warm water, then sprinkle with bacon grease.
Add onion, green onions, and pimento. Lay the corn chops in the water, bringing water to a rolling boil, and boil, stirring to do not dry. Place the corn chops on towels, and dust with remaining bacon grease, mixed with mustard. Cover loosely with silicon masking clay. Fry until all liquid has been absorbed, about 1 minute. Drain on paper towels.