It's Week 3 of Heavenly Delights, a plethora of time honored favorites from Flora Presbyterian's finest cooks. To purchase, (the books sell for $15), contact: Ann Brown (574- 967-3261), Jackie Davis (967- 3807) or Ava McGill (967- 3793), all members of the cookbook committee.

This week it's all about the sides. Craig McGill's Slow Cooked Beans features three of the tasty legumes along with a good dose of hot sauce. Rhoda Kratz takes four ingredients and turns them into cheesy and delicious Baked Potato Casserole. And finally, from the 1963 Flora Presbyterian Church Cookbook, Macaroni Hoe, a pimento-laced version of mac and cheese.

Next week: the main course. Happy eating!               Craig McGill's       Slow-Cooked Beans 4 (15-oz.) cans Great Northern   beans, rinsed and drained 4 (15-oz.) cans black beans, rinsed   and drained 2 (15-oz.) cans butter beans, rinsed   and drained 2 1/4 C. BBQ sauce 2 1/4 C. salsa 3/4 C. packed brown sugar 1/2 to 1 tsp. hot pepper sauce 1 lb. bacon, fried, drained and

crumbled

In a 5-quart slow cooker, gently combine all ingredients. Cover and cook on low for 5 hours. Yields 16 servings.               Rhoda Kratz'   Baked Potato Casserole 8 medium potatoes 1 C. mayonnaise 8 oz. shredded cheese 5 or 6 slices bacon   Cut up the potatoes and parboil. Drain and add the mayonnaise and cheese, mixing well. Put in 9x12- inch casserole, arranging the raw bacon on top. Bake uncovered at 350 degrees for 40 minutes to an hour. Bake until the bacon is crispy on top.             Macaroni Hoe 1 C. macaroni, cook in boiling water 1 C. soft bread crumbs 1 C. whole milk 1 C. sharp cheese (cut fine) 2 pimentos 1 T. chopped parsley 3 eggs, beaten

Pour milk over bread crumbs. Add cheese, macaroni, etc. Add eggs last. Bake 90 minutes in a slow oven. If too hot on bottom, set in pan of water. Serve with mushroom sauce, creamed mushrooms or mushroom soup. If baked in a shallow pan, less time required.