4 potatoes 4 eggs 1/2 stalk celery, chopped 1/4 cup sweet relish 1 clove garlic, minced 2 tablespoons prepared

mustard 1/2 cup mayonnaise salt and pepper to taste Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.Place eggs in a saucepan and cover with cold water. Bring water to a boil;cover,remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Q Quick Southern-Style Baked Beansrecipe by Pam Anderson Serves up to 18 8 slices bacon, halved 1 medium onion, cut into small dice 1/2 medium green pepper, cut into small dice 3 large cans (28 ounces each) pork and beans 3/4 cup barbecue sauce 1/2 cup brown sugar 1/4 cup distilled or cider vinegar 2 teaspoons dry mustard or 2 tablespoons Dijon 325 degrees. Fry bacon in large, deep saut pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Add onions and peppers to drippings in pan and saut until tender, about 5 minutes. *mix bbq sauce, brown sugar, white or cider vinegar, and dijon mustard in a bowl. Add beans and bbq sauce mixture, bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour into a greased 13-by 9-inch pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours.