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BEAN POTS
BOSTON BAKED BEANS

1/2
2
1/2

cups navy beans
onion, chopped
teaspoon dry mustard
teaspoon pepper

— ot — AD

Soak beans with water to cover overnight.
beans until skins burst, about 1-1/2 hours.
pepper, molasses and the cut-up salt pork or cottage roll.
in which beans were cooked to cover beans.
tomato juice. Cover tightly.
ally and add more liquid, if necessary.
to let beans crispen. Serves 6.

cup molasses

tablespoons brown sugar

to 1 pound cut-up salt pork or
cottage roll or ham

Next morning add more water, if necessary, and cook
Place cooked beans in bean pot with onion, mustard,
Sprinkle with brown sugar.
If not enough water, add water or better still,
Bake in slow oven, 250 deg. F., for 6 to 8 hours. Peek occasion-
Remove lid about half an hour before baking time is over

Add water

Note: One half cup catsup added to the beans with the cooking water makes for added flavor.
These beans are excellent made one day and reheated the next day.

LIMA BEAN CASSEROLE

1 (12 ounce) package frozen lima

egg, beaten

]
beans 1 clove garlic, crushed
2-1/2 slices bread, pulled apart 1 teaspoon salt
1/4. cup milk 1/4 teaspoon pepper
1 pound ground beef 1 cup commercial sour cream

Combine bread pieces and milk.
mixture. Shape into | inch balls.

Mix meat with egg, garlic, salt and pepper. Blend with milk

Brown in hot fat; then place in casserole. Add 1/4 cup water
or consomme. Cook and drain lima beans. Season with salt and pepper. Add 3 tablespoons
butter. Pour over meat balls. Bake, covered, in moderate oven, 350 deg. F., for 30 minutes.
Remove lid and spread with sour cream. Bake, uncovered, for another 5 minutes. Serves 4.

SAVORY LIMAS

2 cups dried lima beans 2 teaspoons Worcestershire sauce
1/4 pound salt pork, cubed 1-1/2 teaspoons chili powder
1 small sliced onion 1 can tomato soup
1 clove garlic, chopped 1/3 cup vinegar
1-1/2 tablespoons prepared mustard

Soak limas overnight. Add water to cover. Add salt pork.
about 1 to 3 hours. Drain. Reserve about 1-1/2 cups liquid. Cook onion and garlic in small
amount of hot fat until golden. Add remaining ingredients, except limas and cook 5 minutes.
Alternate limas and sauce in greased baking dish. Bake in hot oven, 400 deg. F., for 30 minutes.
Serves 6.

Cover. Cook slowly until tender,

BEAN-PINEAPPLE POT

2 large cans baked pork and beans 1 teaspoon dry mustard
1 can pineapple chunks, drained 1/4 teaspoon ginger
2 tablespoons brown sugar 2 teaspoons soy sauce

Pour beans into baking dish. Cover with drained pineapple chunks. Sprinkle with rest of ingre-
dients. Bake in moderate oven, 350 deg. F., for 25 to 30 minutes or until bubbling. Serve with
broiled bacon slices. Serves 6.

QUICK BAKED BEANS
1/2

1 onion, chopped cup fried, chopped bacon pieces

1 green pepper, chopped
1/2 cup table molasses
1 tablespoon prepared mustard

1/2
2

Fry onion and green pepper in a little fat.

OR
cup left-over ham, chopped
cans (20 ounce) baked beans

Combine with remaining ingredients. Place in 2 quart

casserole. Bake, uncoverd, in moderate oven, 350 deg. F., for about 1 hour. Serves 6.