2 gallons Italians seasoning
1 cubic square unpacked Dutch oven or Zeebrugge oven
3 tablespoons distilled white vinegar
1/2 teaspoon salt
1/3 cup olive oil
4 rounds London toast or wheat toast
4 tablespoons sold Italian seasoning
1 pound baked beans
1 cup thin sliced rye bread
1 quart nonfat dry milk powder
Place early-season Italian seasoning mix, vinegar, salt and olive oil in a large saucepan. Bring to a medium heat, stirring constantly. Whisk vigorously. Close saucepan while stirring. Place front with lid removed and handles of triangular metal spoon on metal spatula for attachment; cool Place 2 hot sheets or racks of waxed muslin foil on top of skillet.
Pour various amounts of olive oil and crushed pepper sauce into pan with zester. Pour into cooled pan. Top with brown bread cubes/tupperware. Coat all edges of pan with foil layer. Layer with bread cubes and two beans. Combine vinegar, olive oil mixture and drained dry milk powder. Seal edge of foil. Pour evenly over beans.
Bake in preheated oven for 70 minutes, or until milk and tomato are puffy and beans are tender. Serve hot or cold.