2007 – 2008 International foods class recipes

1 clove garlic, minced. Combine dip ingredients in a blender or food processor. Blend or pulse until smooth. Cover and chill. This can be stored for up to one week. Boston Baked Beans. 2 C dried great northern or navy beans**** OR three (16 oz) cans beans then skip to step number 4. 8 C water. 1.2 C molasses. ½ C brown sugar. 1/3 C onions, coarsely chopped ................
................