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To serve: Defrost the chili overnight in the refrigerator, or run cold water over the container to remove the frozen chili and reheat in the top of a double boiler.

Serve with diced raw onion and grated Parmesan cheese, or serve in taco shells topped with diced onion, lettuce, and shredded cheddar cheese.

Baked Beans

Makes 10 to 12 servings

A cold-weather favorite to fill you up after long days of harvesting or preserving, baked beans are a sweet New England tradition. They pair well with all types of greens and casual meat dishes, such as hamburgers or hot dogs.

2 pounds navy pea beans

4 quarts cold water

1½ cups brown sugar, packed

2 teaspoons dry mustard

1 teaspoon salt

½ teaspoon pepper

½ teaspoon hot pepper sauce

¼ cup tomato paste

Boiling water

12 small onions, thinly sliced

12 slices fresh (uncured) bacon

Rinse the beans with cold water. Place in a 10-quart kettle. Add 4 quarts of cold water. Let stand overnight.

Cook the beans in the water they were soaked in. Cover the kettle; bring the beans to a boil. Then lower the heat and simmer until tender. Skim off the foam as it rises to the top.

Drain the beans. Preheat the oven to 325°F.

Line two 2-quart baking dishes with foil. Divide the beans between the 2 baking dishes. Put half of the brown sugar, dry mustard, salt, pepper, hot pepper sauce, and tomato paste in each dish. Cover the beans with boiling water. Stir well. Top with onions, then fresh bacon slices.

Bake, uncovered, for 4 hours, adding water as necessary.

Cool at room temperature for 1½ hours.

Freeze for 12 hours.

Remove the frozen beans from the baking dishes. Wrap extra well with freezer wrap or foil. Label and return the packages to the freezer.

To serve: Defrost frozen beans in the refrigerator. Place the foil package in a baking dish. Bake, uncovered, in a 325°F oven for 1 hour. Add a small amount of boiling water, if necessary. Or place the frozen casserole back into a casserole dish. Put in a 325°F oven and bake covered for 1 hour, uncover, and bake another hour. Add boiling water if necessary.

Cold baked beans can be mashed, with raw onion to taste, for a sandwich filling. This mixture is delicious served on rye bread with a spicy mustard.

Harvest-Time Dishes

IN THE THICK OF PRESERVING VEGETABLES, you can save time by cooking a dinner based on the vegetable you are processing. Base the whole meal around the vegetable, or use a vegetable dish to supplement some of the casseroles and other goodies you have tucked away in the freezer for busy days.

Here are a few of my favorite vegetable recipes.

Magic Crust Broccoli Pie

Makes 4 to 6 servings

2 cups chopped cooked broccoli

1 cup chopped cooked ham

3/4 cup shredded cheddar cheese

½ cup unbleached flour

1/8 teaspoon salt

3/4 teaspoon double-acting baking powder

1 tablespoon shortening

2 eggs

3/4 cup milk

Preheat the oven to 350°F.

Layer the broccoli, ham, and cheese in a well-oiled 9-inch pie plate. Blend the remaining ingredients in a blender or food processor, or with an electric hand mixer. Pour over the cheese layer.

Bake, uncovered, for 40 minutes.

Let stand for 10 minutes before serving.

Vegetable Platter with Peanut Sauce

Makes 4 servings

Vegetables

4 large carrots (scrubbed and peeled, if desired)

4 medium potatoes, peeled and cut into chunks

½ medium head of cabbage, cut in wedges

2 cups whole green beans

1 medium bunch broccoli, separated into slender stalks

1½ cups water

Sauce

¾ cup peanut butter

¼ cup chopped peanuts

½ cup beef stock, bouillon, or water

½ cup light cream

1 tablespoon lemon juice

1 clove garlic, finely minced

¼ teaspoon crushed red pepper

Prepare the vegetables: Bring the water to a boil in a large kettle. Add the carrots and potatoes. Reduce heat, and cook for 15 minutes.

Add the cabbage, beans, and broccoli. Continue cooking until the potatoes are tender and the other vegetables are tender-crisp, about 15 minutes.

Drain the liquid, and keep the vegetables warm. Meanwhile,