BAKED BEANS

Flavor is enhanced by long, slow cooking

214 qts. (4 lbs.) navy beans 314 tsp. dry mustard

4 qts. boiling water 2 tbsp. salt
34 Ib. salt pork 1 c. chopped onions
1% tsp. cayenne pepper 1 c. molasses

1 cup brown sugar

Add beans to boiling water and boil 2 minutes. Soak overnight or
simmer one hour. Drain; heat drained liquid.

Place beans in baking dishes; Slice pork. Press one slice into centre
of each dish. Top with pork. Combine remaining ingredients with
liquid. Pour over. Bake at 300°F. for 5 hours.

To freeze: Cool quickly. Put in m.v.p. containers, leaving headspace.
Freeze.

To serve: Heat in 350° oven until bubbly. Brown under broiler if
desired.

SCALLOPED POTATOES

Surprisingly good after freezing

4 medium potatoes Salt and pepper
2 tbsp. butter I to 2 thsp. minced onion
2 tbsp. flour 2 cups milk

Pare potatoes, slice. Retain sufficient potatoes for top layer. Place
half remaining potatoes in buttered baking dish; cover with half flour,
onion, salt and pepper. Repeat. Top with reserved potatoes. Pour in
milk until it can be seen between pieces of potatoes. Dot with butter.
Cover and bake at 350° for 18 minutes. Uncover and bake 40 minutes
longer or until tender and brown. ,

To freeze: Cool quickly. Cover and freeze immediately.

To serve: Reheat in 350° over from frozen state until bubbly.

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