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3 lbs Navy beans (6 cups)

4 qts water

1 lb salt port - 1 inch cubes

6 tsp. salt

1 cup chopped onion

1/2 cup molasses

1 1/2 cups catsup

1/2 cup brown sugar

4 tsp. dry mustard

Here is a good crockpot recipe for baked beans. Wash and pick over beans. Put into crock pot. Add water, salt pork, salt and onion. Mix well so beans cover pork. Cover and cook on low for 14-16 hours or until beans are tender. Cooking time can be reduced if beans are soaked overnight then cooked on low 10-12 hours. When beans are tender, drain bean liquid, reserving 4 cups. Combine reserved liquid, molasses, catsup, brown sugar and mustard. Add to beans in crock pot; stir well. Cover and cook on low 6-8 hours longer

2 10-oz cans pork and beans

1 can apple pie filling

1 lb hot sausage, browned and

drained

2 Tbl. molasses

1/4 cup steak sauce

1/4 cup barbecue sauce

Combine all ingredients in a large casserole. Bake for 1 1/2 hours at 350 degrees. These are dynamite and a great addition to the Labor Day meal.

18 small new red potatoes (about

1 3/4 lb) - unpeeled and well scrubbed

2 Tbl. Sun-dried tomato pesto

1 Tbl.. freshly grated Parmesan cheese

Fill a large pot 3/4 full with water and bring to a boil over high heat. Add salt to taste and add potatoes and cook for 10 minutes. Drain well in a colander and set aside to cool. Meanwhile, prepare a medium-hot fire in a charcoal grill.

Oil six 6-inch squares of aluminum foil. Arrange 3 potatoes on the center of each foil square. Spoon 1 teaspoon of the pesto atop each portion of potatoes and then sprinkle each portion with 1/2 teaspoon of the Parmesan cheese. Enclose the potatoes in the foil and seal tightly closed. Please the foil packages on the grill rack about 3 inches from the fire and grill, burning once, until the potatoes are cooked through, 6-8 minutes per side. Transfer the potato packages to a serving platter. Serve immediately, opening each package carefully with potholder protected hands just before serving. Serves 4-6.

Cooked in aluminum foil, the potatoes steam while the pesto and cheese form a fragrant crust. When you open the foil packages, a delectable aroma fills the air.

4 - 6 lb
Boston butt roast, trimmed 1 large onion, chopped

1 1/2 cup
water

1 cup vinegar

1/2 cup
catsup

1/2 cup
Worcestershire sauce

3 Tbl. brown sugar
2 Tbl. dry mustard
1 tsp. salt
1/4 tsp. ground red pepper

1/4 tsp. black pepper

Put roast in roasting pan. Combine remaining ingredients in a medium bowl; stir well. Pour mixture over roast. Cover and bake at 325 degrees for 5-6 hours or until meat is very tender. Remove from oven; let cool. Skim fat from surface of sauce. Remove roast from sauce. Remove meat from bone and chop meat. Return chopped meat to sauce in pan and stir well. Cover and bake at 325 degrees for 15 minutes or until thoroughly heated. - 8 servings.

1 onion - chopped
Salt and Pepper

Lagniappe: HomeMade BBQ Sauce Recipe:
2 c. tomato catsup
2 t. dry mustard
2 Tbl. worcesershire sauce
1/2 t. hot sauce
1/2 c. brown sugar
1/2 c. lemon juice
1 c. water
Mix all ingredients in order listed in saucepan; simmer for 10 minutes. May be used immediately or stored in refrigerator