BOSTON BAKED BEANS INGREDIENTS: 3 1/2 cups navy beans 1/2 lb. salt pork 1/4 cup packed brown sugar 2 tsp. dry mustard 1 cup ketchup 1 large onion-peeled and studded with 4 whole cloves 2 tsp. salt 1 cup molasses NOTE: The night before,wash beans and cover with 2 qts. cold water – cover and refrigerate overnight. DIRECTIONS: Put beans and water in a 6 qt. pot and bring to a boil. Reduce heat and cover, simmer for 1/2 hour. Drain beans – save liquid. Place onion in bottom of bean pot or covered cassarole dish. Add beans and bury salt pork into center. To saved bean liquid add brown sugar, mustard, ketchup, salt, and molasses. Heat mixture to boiling,then gradually pour over beans until beans are just covered. Bake for three hours at 300 degrees, stirring once an hour. Add more bean liquid if beans appear dry. After 3 hours, uncover, remove salt pork. Bake uncovered for 1 hour. MACARONI SALAD SERVES: 8 INGREDIENTS: 1lb. cooked macaroni 2-3 stalks of cooked broccoli (firm) 1 can drained black olives 10-12 cherry tomatoes cut in half 1 thinly sliced red onion 1 carrot cut into strips 1 green pepper cut into strips 1 cup diced cheese 2 TBSP parmesan cheese 1 cup Italian salad dressing DIRECTIONS: Combine all ingredients. Refrigerate for at least 2 hours prior to serving. BROCCOLI SALAD SERVES: 8 INGREDIENTS: 4 cups chopped broccoli 1/4 cup raisins 1/4 cup chopped red onion 8 strips cooked bacon . Dressing: 1 cup mayonnaise, 2 TBSP sugar, 3 TBSP vinegar DIRECTIONS: Combine broccoli, raisins, and onion. Mix dressing right before serving. Pour over salad. Top with chopped bacon.