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      CWY: Classic Baked Beans and Italian Tortellini Salad

      ASHWAUBENON - This week's Cooking With You guest is Jayne Vosters of Freedom.Jayne joined FOX 11's Emily Deem on Good Day Wisconsin to create some tasty summer dishes!Classic Baked Beans2 lbs. navy or great northern beans1/4 to 1/2 lb lean thick cut bacon1 T. salt1 t. chili powder1 t. dry mustard1/4 t. pepper1/2 c. molasses1/2 c. katchup3/4 c. brown sugar1/2 med. onion, choppedWash beans, pick over, and cover with at least 2 inches of cold water. Soak at least 8 hours or overnight. Drain. Add above ingredients and fresh water at least 1 inch above beans. Bake COVERED at 350 degrees until the beans boil (45-60 minutes). Reduce oven temp to 250 degrees and continue baking about 6 hours. More water may be added if beans look dry.*For ease on picnic day, the beans can be soaked all day, and then mixed up and baked overnight the night before the party, saving time and oven space on the day of the picnic!Italian Tortellini Saladboil up 1 lb. of frozen cheese tortellini until just done. Drain and rinse in cold water. Set aside and let cool.Meanwhile, chop up a variety of fresh veggies:White mushroomscucumberssmall yellow and green zuchinnionionscolored bell pepperspea podscauliflower budsbroccoli budsMix veggies together in large bowl. Add cooled tortellini and cover with a bottle of your favorite oil-based Italian dressing. Let sit, covered, for several hours or overnight, stirring occasionally. When ready to serve, add salami/pepperoni and chunks of co-jack or feta cheese, if desired. Add more Italian dressing if salad looks dry. Serve in glass bowl.**This recipe is easily doubled or even tripled. Just boil however many pounds of tortellini is required for the party and cut up appropriate amount of veggies. A good rule of thumb is one bottle of Italian dressing per pound of tortellini.{}