Baked Beans

Recipe is from Mazie

3 cups beans
1 lb. bacon
2 tsp salt
1/2 cup brown sugar
1 tsp paprika
2 medium sized onions
6 cups boiling water

Soak beans in cold water over night or for several hours. Drain and cover with the boiling water. Cook slowly until skins burst. Drain then cover with fresh boiling water, add other ingredients, cover tightly and bake 3 hours in slow oven. (Sometimes I add tomato juice and 1 tsp mustard for a different flavor.)

Green Bean-Cheese Casserole

Recipe is from Nellie and Annie.

2 cups cooked, cut green beans
1 can cream of chicken soup (may substitute ½ can milk for part of soup)
½ cup cubed American or cheddar cheese
2 TB flour
2 TB butter or margarine
Salt and pepper to taste

Put well-drained beans into a greased casserole dish. Melt butter in saucepan; add flour and soup. Cook over low heat, stirring, until thick. Add cheese and pimento; pour over beans. Don’t let cheese melt completely before adding to the beans. Bake for 25 minutes at 350 degrees.

Potatoes

Recipe is from Lola Rowley.

2 lb. bag hash browns
2 cans cr. of mushroom soup
16 oz. sour cream
1 onion, chopped
2 cups grated cheese
2 cups cracker crumbs
½ cup melted butter

Mix first 5 ingredients. Cover with cracker crumbs. Pour melted butter over top. Bake 1 hour at 350 degrees.

Boston Baked Beans

Recipe is from Mazie.

1 quart beans (dry)
1 TB salt
1 TB molasses
3 TB sugar
1 cup boiling water
1 onion, chopped fine

Pick over beans; cover with cold water and soak overnight. In morning, drain, cover with fresh water, and heat slowly (keeping water below boiling point); cook until skins will burst when pierced with a pin, about 30 minutes. Drain beans.

Put thickly sliced bacon in bottom of bean pot. Cut through rind occasionally. Put beans in pot and bury boneless pork in beans. Mix other ingredients and pour over beans, then add enough more boiling water to cover beans. Cover bean pot, put in oven, and bake slowly (200 to 250 degrees) for 6 or 8 hours, uncovering the last hour of cooking, so that rind may become brown and crisp. Add water as needed.

Optional: Can use 3 TB brown sugar and ½ TB dry mustard in place of molasses and white sugar.