Tangy Coleslaw

2-10 oz pkgs of shredded coleslaw mix (I usually just use one 16 oz pkg because that's what they have at the commissary and it works just fine)

dressing:

1/2 C sugar (I only use 1/4, because I think 1/2 is too sweet)

1/2 C mayo (I use fat free miracle whip)

1/4 C milk + 1/4 C buttermilk (Instead of milk and buttermilk, I do 1/2 C skim milk with extra lemon juice added to make a buttermilk substitute since I almost never actually buy buttermilk)

2 1/2 T lemon juice

1 1/2 T vinegar

1/2 t salt

1/4 t pepper

Whisk together dressing. Pour over cabbage in a large bowl and toss to coat. Chill in the fridge (says 2 hrs, but I think I usually just do an hour.)

Baked Beans

I told Colby I'd post this, but I don't know the proportions because I just kind of make it up as I go.

1 lb dried navy beans, picked through and rinsed

4-8 slices of really good bacon (depending on how much you want)

1 green pepper, diced

1 onion, diced

sauce (all measurements are guesses):

1 1/2 C Sweet Baby Ray's BBQ sauce, whichever flavor you like best

3/4 C brown sugar

2 T yellow mustard

1 T cider vinegar

1 t Worcestershire sauce

1 t garlic

1/2 C water

1 t salt

1/2 t pepper

Cook navy beans by bringing to a boil in 10 C of unsalted water, covering and let simmer for 1 hour or until done. Drain off the cooking water.

Cook the bacon and then crumble it. Saute the onion and pepper in 1-2T of bacon grease (or in butter or oil if the thought of cooking in bacon grease repulses you--it does add lots of flavor, but I'll admit that it took me years before I was even willing to try it).

In a bowl, mix the sauce ingredients. Taste it and add more of any of the ingredients to get it to your desired flavor. (If this isn't enough sauce, just add a little more of everything...like I said, I just make it up, so I don't know exactly how much.)

In a 9x13, mix the beans, onion, pepper, bacon, and sauce. The sauce should coat everything well so that it doesn't get dried out in the oven. Bake 350 for 1 hour.