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Show Recipes For The ''' Home (Gardener sausage is lightly browned. Drain off excess fat, add tomatoes, toma-toes, corn syrup, parsley, salt, oregano and pepper. Bring to boil, stirring to break up the tomatoes. Add the tomato mixture and macaroni to the beans. Stir and simmer covered for about 15 minutes. Serves 8-10 Serve with a hard roll and fruit salad. BAKED CHILI BEANS 2 cups pinto beans 4 cups boiling water 1 tsp. salt 1 tsp. dried mustard (or prepared pre-pared mustard) 2 Tbsp. sugar I cup tomato sauce or catsup 1 onion chopped 1 Tbsp. chili powder 2 beef bouillion cubes if desired de-sired SOAK BEANS overnight. Drain. Add the other ingredients ingre-dients to the beans and cook for I'i hours on top of stove. Put in bean pot or heavy baking bak-ing dish and cook in slow over 250 degrees for 3 hours or until tender. Serve with corn bread, and jello salad with fruit, with a glass of milk for a complete meal with the protein you need. By LUCILLE STRINGHAM About now our budget feels the pinch of Christmas shopping. shop-ping. One way to cut expenses is to serve more economical meals. Using dry beans in our meals is one way to cut the cost. Dry beans are known for their protein and are an important impor-tant source of vitamins and minerals. DRY BEANS are rich in iron, calcium, phosphorous and potassium. They are not a complete protein by themselves, them-selves, but by adding corn or rice, or a little meat or cheese they become a complete protein. pro-tein. Beans reduce the cost of supplying the protein in your meals. COOKING TIPS Soaking: Quick soak: to one pound of beans add 6-8 cups water. Heat, let boil 2 minutes; cover and set aside for an hour before cooking. Regular soak: To one pound of beans add 6 cups water. Let stand overnight or for several hours in a cool place. TO COOK, drain soaked beans and put into a large kettle. ket-tle. Add 6 cups water, 1 Tbsp. shortening, 2 tsp. salt. Simmer, Sim-mer, covered until tender. To avoid breaking the skins on the beans boil slowly and stir very little. Add tomato products and spices to the beans after they are cooked as it slows the cooking process. BEANS USED AS SIDE DISH Broth Cooked Beans: Soak one pound of dried beans, Great Northern or limas. Drain. In a large heavy kettle combine beans, 6cups water, 1 onion chopped, 6 beef or chicken bouillion cubes. Boil gently until beans are tender and most of the liquid is absorbed. (Time varies). Season Sea-son with salt and pepper is necessary and butter to taste. Makes about 6 cups. Serve in a small individual dish as a vegetable. Beans with fresh vegetables: veget-ables: Mix broth cooked beans with fresh vegetables, such as carrots, sliced thin and cooked, lightly cooked zucchini zucchi-ni slices or mixied frozen vegetables, cooked, or whole kernel corn. Season with salt and pepper, green onions, chopped fine, basil, thyme, chopped parsley if you wish. ITALIAN BEANS AND PASTA 1 lb. dried Great Northern beans 1 (8 oz.) pkg. elbow macaroni 1 lb. sausage 1 qt. tomatoes 1 Tbsp. minced parsley (1 tsp. dried) 1 tsp. dried oregano leaves 04 tsp. powdered oregano) 2 Tbsp. oil. 3 cups water 1 clove garlic (or garlic salt or powder if desired) V cup dark corn syrup (or brown sugar) 1 tsp salt V tsp. pepper WASH BEANS, cover with water in 4 qt. kettle and bring to boil. Remove from heat and let stand one hour. Add additional addi-tional water to cover beans, if necessary. Bring to boil again and cover and cook gently for one hour or until beans are tender. ten-der. Cook macaroni in separate sepa-rate pan until done and drain. Heat oil in large skillet over low heat, add sausage and garlic gar-lic and cook 15 minutes or until |