Cowboy Beans

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1/4 c. granulated sugar
• 1/4 c. brown sugar
• 2 tbsp. sorghum or other molasses
• 1 tbsp. chili powder
• 1 tsp. salt
• 1 tsp. pepper
• 2 tbsp. mustard
• 1 can (approx. 16 ounces) pork 'n beans
• 1 can (approx. 16 ounces) butter beans, drained
• 1 can (approx. 16 ounces) kidney beans, drained
• 1 can (approx. 16 ounces) pinto beans, drained
• 1/2 lb. bacon, cooked and crumbled

Preparation:

Cook ground beef until browned, breaking up and stirring as it cooks. Add onion and cook until tender; drain off excess grease. Add remaining ingredients, except bacon. Put in casserole or crock pot and top with bacon crumbs. Bake at 350° for an hour, or cook in covered slow cooker or crock pot on HIGH for 1 hour, then reduce heat to LOW and cook 2 to 4 hours.

Celery Salad

• 3/4 cup sliced celery
• 1/3 cup dried sweet cherries
• 1/3 cup frozen green peas, thawed
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped pecans, toasted
• 1 1/2 tablespoons fat-free mayonnaise
• 1 1/2 tablespoons plain low-fat yogurt
• 1 1/2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.