The following two recipes were requested by many who attended the Finance and Communications Committee's All American Picnic Fellowship Dinner in June.

Backyard Baked Beans

(Very Virginia Cookbook, Junior League of Hampton Roads)

6 slices bacon, cooked and crumbled with drippings reserved

1 medium onion, chopped

1 can (16 ounces) pork and beans, drained

1 can (16 ounces) small lima or butter beans, drained

1 can (15 1/2 ounces) kidney beans, drained

¾ cup firmly packed dark brown sugar

1 cup ketchup

10 ounces cheddar cheese, cubed

Pasta Salad

Dressing:

 1 cup vegetable oil

1 cup cider vinegar

1 cup sugar

1 tablespoon salt

½ tablespoon pepper

1 tablespoon garlic powder

4 teaspoons dry mustard

Fresh parsley, optional

Dressing can be made a day in advance

Salad:

 16 oz. rotini noodles, cooked per box directions

1 medium onion, chopped

1 seedless cucumber, chopped

6 oz. jar pimento

1 green pepper, chopped

Grape tomatoes, halfed

Mix dressing and pasta ingredients, except cucumber and tomatoes.  Chill.

Before serving add the cucumbers and tomatoes.