Recipe - Baked Beans

3 One half pound Dry navy (pea) beans
1 One half ga Boiling water
1 pound Salt pork; thinly cut or sliced up
2 tablespoon Salt
2 cup Bean cooking liquid
2 cup Dark molasses
1 cup Packed brown sugar
4 teaspoon Dry mustard
2 teaspoon Instant minced onion

Line four 8x8inch baking pans with heatresistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
onefourth of the recipe. Do not line pans for food to be served without
freezing.

Add beans to boiling water; return to boiling. Boil beans 2 minutes; then
soak beans 1 hour (or overnight, if preferred).

Add salt pork and salt to beans. Cook beans slowly until tender, about 1
One half hours. Drain; save 2 cups cooking liquid. Mix bean cooking liquid,
molasses, brown sugar, mustard, and onion. Pour over beans. Mix gently.
Pour onefourth of mixture into each baking dish.

TO SERVE WITHOUT FREEZING: Preheat oven to 350ø F. (moderate). Bake 1
hour or until beans are lightly browned and sauce is desired consistency.

TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by
pulling paper up over top of food. Put edges of wrap together and fold
several times so paper lies directly on top of food. Fold ends of freezer
wrap over the top and seal with freezer tape. Label with name of food,
date of freezing, and last date the food should be used for best eating
quality (about 6 months). Freeze immediately for 10 to 12 hours before
removing packages from the pans.

TO HEAT FROZEN FOOD: Preheat oven to 350ø F. (moderatae). Remove freezer
wrap. Place food in baking pan. Bake 1 One half hours or until center is hot.
Posted to MCRecipe Digest V1 #184

Date: Mon, 05 Aug 1996 11:22:06 0500

From: "R. Winters" rosie@iadfw.net
NOTES : This recipe is for 24 servings (about Three fourths cup each). Directions
are=
given for dividing the prepared food into four parts of six
servings each. =
One part may be completely cooked and served at the time of
preparation. =
The remaining parts may be frozen.