Supper (Slinging Hash)

I made supper tonight, a menu I've made for years now because it's simple, tasty, and cheap.  It's not thrilling or trendy, but it's getting my people fed without much brainwork on my part and that is what I call "slinging hash."

barbecued sweet potatoes and beans (recipe here, towards the end of the post)

baked corn

coleslaw (sometimes it's green salad or steamed broccoli)

And then Ben pushed Phoebe around in a meat lug contraption while Genevieve washed dishes while I ironed.  Meat lugs come from my dad, from his business connections in food services, and are used by butchers.  But meat lugs are jealously guarded and labeled in my extended family because Dad can't get them anymore, and we need them for laundry baskets, suitcases, baby pools, storage bins, and vacation organizers.  At every extended family gathering, someone carries in a meat lug full of something.   I use my two meat lugs mostly for laundry. One of them has a crack in the bottom that I have hopelessly taped with duct tape.  Guess I will only have one family heirloom meat lug to pass down to my kids!

UPDATED with recipe!
Baked Corn  - based on Mennonite Country-Style's recipe

Mix in greased baking dish (approximately 2-quart or 8x8 pan)
3-4 cups corn, frozen and thawed, any liquid drained and reserved
1 tsp. salt
1 tsp. sugar
2 Tbsp. flour

Separately, whisk together:
2 eggs
1 cup milk (if the corn has liquid on it, use it here in place of part of the milk)

Pour over mixture in baking dish.  Bake at 350 for 30-45 minutes, depending on how shallow your baking dish is.  It's not a fussy casserole and can even bake at a higher or lower temperature.  When it's set in the middle, it's done.  Can also add 1/2 cup shredded cheese to top close to end of baking time.  Can also put this in the slow cooker on low for 4 hours, but reduce to 1 egg and use a very scant cup milk.