Scott R.'s Best Ever Dutch Oven Beans

Makes 12 servings

1/2 lb. bacon chopped
1 lb. lean ground beef
1 large onion, copped
1 small green pepper, chopped
1/2 c. brown sugar
1/2 c. ketchup
16 oz. bottle homestyle chili sauce
2 T. dry mustard powder
1/2 lb. pre-cooked ham, sliced
2 cans (32 oz.) of your favorite pork and beans

Brown the bacon and the lean ground beef.  Add onion and green pepper and cook until veggies are tender.  Stir in brown sugar, ketchup, chili sauce, and mustard powder to make a sauce.  Simmer for 15-20 minutes.  Finally, add ham and beans and continue to cook for 1 1/2 to 2 hours.

Aunt Debbie's Spinach and Bacon Salad

1 head of lettuce (Romaine, Green Leaf, Iceberg-- your choice) washed, dried and chopped or broken into bite size pieces
1/2 lb. bacon, cooked and crumbled
1 pkg. baby spinach, washed and dried
1/2 red onion, thinly sliced
1/4 c. cottage cheese
1/2 lb. fresh mushrooms, sliced
1/2 lb. swiss cheese grated

Dressing:
1 T. poppy seeds
1 c. oil
1/2 c. vinegar
1/2 c. sugar
1 T. dried, minced onions
1 tsp. salt
1/2 tsp. dry mustard

Combine prepared lettuce and spinach in large salad bowl.  Toss in onions and mushrooms.  Nanna Note: This step can be done ahead in the day, covered with plastic wrap and refrigerated until time to serve.  When you are ready to serve the salad, add the bacon, cottage cheese and grated cheese.  Toss all lightly.  For the dressing, put all the dressing ingredients into a shaker and shake vigorously until sugar is dissolved and all is well-mixed (or a blender would have the same effect.)  Just before serving, pour desired amount of dressing over salad, toss and serve immediately.  Nanna Note: This salad begins to wilt as soon as the strong dressing is added, so eat as soon as possible after adding and try not to end up with leftovers-- it doesn't keep well.