Potato Salad

This is a delicious potato salad for a summer meal or cookout,
Ingredients:
4 to 5 cups cubed waxy potatoes, cooked, drained, cooled*
1/2 cup chopped celery
1/2 cup chopped red onion
3 hard-cooked eggs, chopped
2 tablespoons chopped sweet pickle
2 teaspoons sweet pickle juice
1/2 to 2/3 cup mayonnaise
1/2 to 1 teaspoon prepared mustard
1/4 to 1/2 teaspoon salt
1/8 teaspoon ground black pepper
Preparation:
Combine all ingredients in a bowl and stir gently to combine. Refrigerate until serving time.
Serves 4 to 6.
*For best texture, use new potatoes, red skinned potatoes, or other boiling potatoes.

Baked Beans

Ingredients:
3 cans baked beans (Campbell's)
1 can kidney beans, drained
1 can butter beans, drained
1 tsp. mustard
1/4 c. ketchup
1/4 c. brown sugar
6 slices bacon
1 sm. onion, chopped with some bacon fat

Directions:
Fry bacon until crisp then stir onion into bacon drippings until soft. Crumble bacon. In crockpot add all of the above, stir well. Cook on high for about 2 hours. Last 1/2 hour take lid off and cook until it gets like a slight crust on top. When thick serve.

Enjoy -- its easy to make and take anywhere. Everyone loves them, you can make as little or as much as you need.