Broccoli Salad

Provided by Judy Heiney

1 head broccoli, chopped

1/2 pound bacon, browned and crumbled

4 ounce of grated cheese

1 small onion, chopped (a couple of tablespoons)

Combine broccoli, bacon, cheese, and onion.  Toss

Dressing:

1/2 cup mayonnaise

3 Tbs sugar

1 Tbs vinegar

Mix dressing and pour over salad.  Stir and marinate 1-2 hours before serving.

Quail In Cream

Provided by Hazel Bowman (submitted by Irene Hammons)

Preheat oven to 375 degrees.  Rub 6 quail with salt and pepper.  Wrap the quail with bacon, and use toothpicks to hold in place.  Bake in greased dish until brown.  Reduce heat to 325 degrees.  Pour in 1 pint of cream, and baste birds until cream thickens.  Add 2 tbs of sherry (total cook time is approximately 2 hours).

California Baked Beans

Provided by Dawn Huber

1 pound bacon
3 large onions
1 large can baked beans
1 regular can of lima beans
1 regular can of kidney beans
1 regular can of butter beans
1 cup catsup
3/4 cup brown sugar
1 tsp dry mustard
2 tbs vinegar
2 tbs molasses
Salt and pepper to taste

Dice bacon and fry.  Drain, and add to beans that have already been mixed in a bowl.  Chop onions and fry in bacon fat, but do not brown them.  Place in the beans.  Add other ingredients and stir well.  Bake at 350 degrees for one hour.