Grandma's Recipes for Mother and Daughter

by American Molasses Company

½ teaspoon pepper

2 teaspoons dry mustard

½ lb. salt pork

Wash beans. Cover generously with cold water; soak overnight. Add onion, salt, and if necessary, additional water to cover beans; bring to boiling point in covered saucepan. Remove onion. Simmer until beans are tender. Drain; save 3 cups bean liquid (add additional water to make 3 cups, if necessary). Mix bean liquid with catsup, molasses, pepper, and mustard. Pour beans, onion, and salt pork into bean pot. Add liquid mixture. Cover. Bake in moderately slow oven (325° F.) 1¾ hours. Uncover. Lift pork to top of beans; bake 20 to 25 minutes to brown pork. YIELD: 16 servings.

Old Fashioned Baked Beans: Simmer only until beans are half done (skins break). Bake in slow oven (300° F.) 6 to 8 hours.

BAKED CANNED BEANS

2 cans baked beans

2 tablespoons GRANDMA’S MOLASSES

1 tablespoon chopped onion

½ teaspoon salt