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Cooking for work crews

By Staff | Oct 5, 2012

WHAT APPEARS to be breaded tenderloins are actually thinly sliced and breaded eggplant that Betty Haywood has baked and keeps in her freezer ready to be a sandwich on short notice.



UNION – Betty Haywood credits her mother and mother-in-law as the people who taught her to cook.

“There was a lot of manual labor when we moved here 60 years ago,” Haywood said. During peak times such as baling hay, a work crew could number 18 to 20, and Betty Haywood would help her mother-in-law with food preparation.

“She’d have five chickens dressed by the time I’d get there,” Haywood said.

“There was a lot of manual labor when we moved here 60 years ago.” —Betty Haywood Union

Her mother-in-law insisted that everyone show up for the noon meal at noon because that was when the food was ready. It is a tradition that remains in the Haywood family today. The noon meal is served at noon.

Cooking for a work crew prepared Haywood for serving meals to her family with five children. Their oldest was 16 years old when the fifth child arrived.

There were two years when they had all five children in the house. When their oldest was in college, their youngest was in preschool.

“We drug out this empty nest thing,” Haywood said.

In her spare time, Betty Haywood creates decorations and center pieces that resemble flowers, but uses buttons in place of actual flowers. She has five upcoming craft shows where she will be selling her creations.

IN HER SPARE time Betty Haywood enjoys creating decorations resembling flower bouquets that use buttons in place of flowers. She will be selling these at craft sales in coming months.

The Haywoods are a musical family with Betty Haywood singing in past years as a soloist for 80 to 100 funerals in the Union area.

Her son, Steve Haywood, prefers singing at weddings over funerals and told his mother, “I’ll marry them and you bury them.”

With two daughters as music minors in college and a daughter who is a band director, harmony is part of the Haywood family.

That harmony extends to family relationships as Betty Haywood expressed the wishes of every mother when she said, “I always want our children to get along together.”

Charles and Betty Haywood have 11 grandchildren who range in age from 36 to 13 years.

They have five great-grandchildren.

With 37 family members, the Haywood’s have rented 10 rooms at an Ames motel to hold their family Christmas next December.

The location in Ames was chosen because the Haywoods are season ticket holders for Iowa State Cyclone games. Steve and Linda Haywood attend the football games. Charles and Betty Haywood attend the basketball games.

Their youngest daughter gave them personalized license plates that say CY BIRDS as Ames is the farthest south the Haywoods go each winter.

With 61 years of marriage Charles and Betty Haywood have seen a lot of changes on their farm. They moved into their home between Eldora and Union in Hardin County during the 1963 Labor Day Weekend.

Best baked beans ever

1 can garbanzo beans

1 can French cut green beans

1 can red kidney beans

1 can lima beans

1 can pork and beans

Drain vegetables.

Saute until clear:

1 1/2 cup chopped green pepper

1 1/2 cup chopped celery

1 1/2 cup chopped onion


6-8 slices bacon, cooked crisp and cut into pieces

1/2 cup catsup

1 1/2 cup brown sugar

1/2 teaspoon garlic salt

Combine all ingredients. Bake at 350 degrees for 1.5 hours or put in crock pot 4 to 6 hours on high.

Stir occasionally.

Cabbage salad

1 head cabbage

1 green pepper

1 red pepper

1 onion


Chop all vegetables together.

1/2 cup rice vinegar

1/2 cup light salad oil

1 1/2 cup sugar

Bring these ingredients to a boil. Add 1 teaspoon celery seed. Pour over vegetables while hot.

Refrigerate. It is still good after a week. Keeps 7 to 10 days.

Porcupine meat balls

1 pound ground beef

1/2 cup uncooked rice

1/2 cup water

1/3 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon celery salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

Mix together. Shape into balls and place in baking dish.


1 15-ounce can tomato sauce

1 cup water

2 teaspoons Worchestershire sauce

Pour over meatballs. Cover the dish with foil. Bake at 350 degrees for 45 minutes.

Uncover and bake 15 minutes longer.

Serve with mashed potatoes.

This is a family favorite, Betty Haywood said.

Topping for angel food cake

4 egg yolks

1/3 cup sugar

3/4 cup crushed pineapple

18 large marshmallows, cut up

1 small container whipped topping

Beat egg yolks, add sugar and pineapple.

Cook until thick, stirring constantly.

Add marshmallows and stir together until smooth. When cool, blend in the whipped topping.

To serve, put a large spoonful on a slice of angel food cake.

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