1 pound dried navy beans or pea beans
1/2 cup chopped onion
1/2 cup molasses
1/2 teaspoon dry mustard
1/4 cup light brown sugar, packed
1 teaspoon salt
1/4 pound lean salt pork, diced
Rinse beans and pick over. Place in a large bowl; add water to more than cover (beans will expand). Let beans stand overnight and then drain the beans the next morning. Combine beans and onion in a large saucepan; add water to cover and heat to boiling. Cover and simmer for about 45 minutes, or until skins begin to burst when you scoop a few out in a spoon and blow on them. Drain liquid into a small bowl and reserve for sauce and for cooking.
Measure 1 cup of the bean liquid into a bowl; add molasses, mustard, brown sugar and salt; stir well. In a 2-quart bean pot or baking dish, layer half of the salt pork and all of the beans. Pour molasses mixture over beans; add just enough more reserved bean liquid to cover beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
Bake, covered, at 300° for 4 hours, checking occasionally - if beans seem too dry, add more reserved liquid. Uncover and bake for about 1 hour longer, or until baked beans are tender. Baked beans recipe serves 6 to 8
Fresh Melon Quenchers
1 1/2 cups cantaloupe, honeydew or watermelon puree
3 ice cubes
1/4 inch slice fresh ginger, grated
1 - 2 tsp plain low fat yogurt
Shredded lime peel (optional)
Plain or flavored sparkling water.
In a blender combine melon puree, ice cubes, ginger, a tsp or two of honey and yogurt. Blend until mixture is frothy and smooth. Pour into serving glass to 3/4 full. Add additional honey and shredded lime to taste. Add the sparkling water to fill the glass. Serve immediately.
June Bug Refreshing Drink
3 cups ginger ale
4 T grenadine
4 T orange juice
3 scoops orange sherbet
Blend together all ingredients and pour into ice filled cocktail glasses. (To make a version with alcohol, add white rum)