Please, Do Help Yourselves

This is the season for casual, help-yourself entertaining. Start with grilling or even broiling marinated tenderloin. Add baked beans and cole slaw.

All of the dishes can be made ahead, and only the beans are best served hot. The tenderloin and slaw can be eaten at room temperature. Chilled beer and cider go well with the meal.

HEARTLAND BAKED BEANS

4 slices bacon, cooked and crumbled

1 (1 pound 12-ounce) can baked beans with bacon

1 (15-ounce) can red kidney beans, drained and rinsed

1 (15-ounce) can navy beans, drained and rinsed

2 cups minced onion

2 tablespoons chili powder

2 tablespoons yellow mustard

2 tablespoons Worcestershire sauce

1/2 cup mild chili sauce

1/4 cup dark molasses

2 teaspoons liquid smoke

1/3 cup water

Salt

Freshly ground pepper

A mix of beans makes this casserole even more appealing. Use applewood-smoked bacon if you can. Be sure to use a mild chili sauce, not a hot pepper or chile pepper sauce.

Combine bacon, baked beans, kidney beans, navy beans, onion, chili powder, mustard, Worcestershire sauce, chili sauce, molasses, liquid smoke, water and salt and pepper to taste in 2-quart baking dish. Stir well.

Bake covered at 300 degrees for 1 1/2 hours. Stir and bake uncovered 15 minutes more. (If making ahead, refrigerate and let come to room temperature before reheating, covered, in 300-degree oven until heated through, about 30 minutes. Add hot water if mixture is too thick.) Serve hot or warm.

8 to 10 servings. Each of 10 servings:

265 calories; 1,047 mg sodium; 11 mg cholesterol; 7 grams fat; 42 grams carbohydrates; 11 grams protein; 2.67 grams fiber.

HOT CHOPPED COUNTRY SLAW

SLAW

1 small head cabbage, cored, thinly sliced and diced

1 onion, finely diced

1 large green bell pepper, finely diced

1 red bell pepper, diced

4 slender stalks celery, split lengthwise and thinly sliced

DRESSING

1/4 cup vegetable oil

1/4 cup sugar

2 tablespoons flour

2 tablespoon Worcestershire sauce

1/2 cup water

1/2 cup plus 1 tablespoon vinegar

2 teaspoons each dry mustard

2 teaspoons white horseradish

Pinch cayenne pepper

1 teaspoon salt

Freshly ground pepper

This slaw is not served hot but rather tossed in a hotly flavored dressing that seems to hold its flavor better than a typical oil and vinegar combination.

SLAW

Combine cabbage, onion, green and red bell peppers and celery in large bowl. Toss well.

DRESSING

Heat oil in small saucepan over medium heat. When warm, stir in sugar and flour. Cook until thickened, about 1 minute. Add Worcestershire sauce, water, vinegar, mustard, horseradish, cayenne, salt and pepper to taste. Stir until smooth and simmer about 1 1/2 minutes.

Pour hot dressing over slaw and toss until well coated, 1 to 2 minutes. Refrigerate until chilled. Taste and adjust seasoning. Serve chilled or at room temperature.

8 servings. Each serving:

140 calories; 394 mg sodium; 0 cholesterol; 7 grams fat; 19 grams carbohydrates; 2 grams protein; 1.34 grams fiber.