Pork Chop and baked beans

Here is the main dish for this week....

Pork Chop and Baked Beans
Mrs. Jerry W. Franklin

4 lean pork chops
1 ( No. 303) can pork and beans
1/2 cup brown sugar
1/4 cup onion, chopped
1/4 cup tomato catsup
1/4 cup bottled barbeque sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Combine pork and beans , sugar , onion, catsup, barbeque sauce, salt and pepper in a quart casserole. Blend all ingredients well. Place pork chops on top of the bean mixture and season with salt, pepper and garlic salt. Bake uncovered 1 1/2 hours at 350 degrees . Serves 4.

Berry Bean Bake

Here is a recipe for baked beans with a twist....cranberries.
Would be perfect for that Christmas holiday next week or for that supper planned for a gathering of sorts.

Berry Bean Bake
Mrs. Henry Workman

2 cups dry navy beans ( can substituted for any other dry beans I would think, I used great northern beans)
1/4 pound lean salt pork
1 medium onion, cut up
1/2 cup light molasses
1/2 teaspoon dry mustard
1 cup cranberries ( can use cranberry sauce)1/2 cup sugar

Cover washed beans with 6 cups of water. Bring to a boil and boil 2 minutes. Cover and let stand 1 hour. Cook until tender. Drain, reserving liquid. Put beans in baking pot. Cut thru pork rind, every 1/2-inch making cuts 1-inch deep. Bury onion and pork in beans , leaving rind exposed. Mix 1 cup liquid with remaining ingredients. Mix thru beans. Add enough bean liquid to cover beans. Cover and bake 6 to 8 hours at 300 degrees. Uncover pot last hour.