1 lb. ground beef 1 onion, chopped 1/2 cup ketchup 1/2 cup barbecue sauce 1 teaspoon salt 4 tablespoons prepared mustard 4 tablespoons molasses 1 teaspoon chili powder 3/4 teaspoon pepper 2- 16 oz. cans kidney beans 2- 16 oz. cans pork and beans 2- 16 oz. cans butter beans 1/2 lb. bacon

Brown ground beef and onion. Drain excess fat. Stir in ketchup, barbecue sauce, salt, mustard, molasses, chili powder and pepper. Add beans and combine thoroughly. Pour into casserole dish. Fry, drain and crumble bacon. Arrange over top of bean mixture. Bake at 350°F for 1 hour.

Makes 20-24 servings.

RC Note: Instead of baking the beans in the oven, you can also dump the mixture into a crockpot and heat for 1-2 hours.

Recipe from "Favorite Recipes from Quilters" by Louise Stoltzfus.

3 medium heads garlic, unpeeled and left whole
1 pound store-bought fresh whole-wheat or white pizza dough
1/2 cup freshly grated Parmesan or Asiago cheese
1 jar (14 oz.) plain spaghetti sauce
1/2 teaspoon dried oregano, crumbled

Preheat oven to 400°F.

Slice 1/2 inch from top (pointy end) of each garlic head, exposing the cloves. Set each on a square of aluminum foil, sprinkle with 1 tablespoon water, and pinch foil together at top. Place packets in oven and roast for 45 minutes.

Meanwhile, cut dough in half. Sprinkle a work surface with half of cheese. Set a piece of dough on prepared surface and roll out into a 7-inch square, turning the dough over twice as you roll. Set aside and repeat with remaining dough and cheese.

Cut each square in half, then cut each half crosswise into 8 strips. Lightly coast two baking sheets with nonstick cooking spray. Twist each strip 2 or 3 times, stretching them to about 5-inches, and set slightly apart on the prepared sheets.

When garlic heads have finished roasting (the cloves should be very soft), remove them from the oven, open the foil, and set aside to cool. Place the twists in the upper third of the oven and bake 12-15 minutes, or until golden and crisp.

Separate the garlic cloves and squeeze the pulp into a small saucepan. Mash with a fork until pureed, then add spaghetti sauce and oregano and whisk until well combined. Stir over medium heat until heated through. Serve in a bowl surrounded by the twists.

Note: Twists can be baked up to a day ahead. Recrisp briefly in a 350°F oven. Sauce can be made up to 4 days ahead and stored in the refrigerator.

Recipe from Winter 2002 "TARGET the Family" magazine.

Wings:
24 chicken wings (about 4 pounds)
salt and freshly ground black pepper to taste
4 cups vegetable oil
1/4 cup (1/2 stick) butter
2-5 tablespoons Louisiana hot sauce
1 tablespoon white vinegar
celery sticks

Dressing:
1 cup mayonnaise
2 tablespoons finely chopped onion
1/2 cup chopped parsley
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon finely minced garlic
1 tablespoon white vinegar
1/4 cup crumbled blue cheese
salt and freshly ground black pepper to taste
red pepper to taste

Cut off and discard small tip of each chicken wing, then cut main wing bone and second wing bone at the joint. Sprinkle with salt and pepper. Heat oil. When quite hot, add half the wings and fry for 10-15 minutes, stirring occasionally. When wings are golden brown and crisp, remove and drain well. Repeat with remaining wings. Melt butter in a saucepan and add hot sauce, followed by vinegar. Place wings in a pan or on a platter, and baste with hot sauce mixture. To prepare dressing, combine all ingredients and chill before serving with wings.

Serves 4-6

Recipe from "The Tailgate Cookbook" National Kidney Foundation of Kansas & Western Missouri, 1994.

4 turkey thighs (2-1/2 to 3lb.), skin removed
1/2 cup firmly packed brown sugar
1/4 cup prepared mustard
2 tablespoons ketchup
2 tablespoons cider vinegar
2 tablespoons Louisiana-style hot pepper sauce
1 teaspoon salt
1 teaspoon coarsely ground pepper flakes
2 teaspoons liquid smoke
12 sandwich buns, split
1/2 pint (1 cup) creamy coleslaw (from deli)

Spray 4-6qt. Slow cooker with nonstick cooking spray. Place turkey in sprayed slow cooker. In small bowl, combine all remaining ingredients except buns and coleslaw; mix well. Pour over turkey, turning turkey as necessary to coat. Cover; cook on low setting for 8-10 hours. Remove turkey from slow cooker; place on large plate. Remove meat from bones; discard bones. Shred turkey with 2 forks. Return turkey to broth; mix well. To serve, with slotted spoon, place about 1/3 cup turkey mixture onto bottom half of each bun. Top each with a round tablespoon coleslaw. Cover with top halves of buns.

Makes 12 sandwiches.

NOTE: Cook and shred the turkey a day ahead of time; cover and refrigerate it. On the say of the party, place the shredded turkey back in a slow cooker set on low and heat it for 2 hours before serving.

Recipe from "Pillsbury Classic Cookbooks" January 2002.