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 1 1/2 lb. ground chuck
2/3 can tomato sauce
1 package club crackers

1 Cup Oatmeal
2 eggs
1 t garlic salt
1/2 t pepper
1 onion diced fine
1/4 c ketchup
1/4 c bens mustard
1 package Lipton onion soup mix
1 cup grated cheese
3 - 5 T milk
jalapenos are optional
Instructions:   Mix all the above ingredients together with your hands so it is mixed well.  Add just enough milk so it is moist and holds shape well.  Make into mini meat loaves and place on pan. Bake at 350 degrees for 35 min then top with following glaze:
         1/4 c ketchup
         2 T Ben's Sweet & Hot Mustard
         1/4 c brown sugar
Place back in oven and bake for another 15 min.  

8-10 potatoes boiled and cubed 

6 boiled eggs, chopped   

1/2 C. Sugar 

3 eggs 

3/4 C. Vinegar 

Mix the sugar, vinegar, and eggs together and cook until thick.  Add to the above mixture: 

1 Large onion chopped fine 

4 Stalks Celery Chopped fine 

2 T Celery Seed 

1/2 Cup relish 

1 1/2 Cup Miracle Whip or Helmans

1/2 Cup of Ben's Mustard   

Salt and Pepper to taste. 

Pour over potatoes and blend well, add chopped eggs and blend.  Some times I will leave out some of the potatoes and  add them once I know I have enough dressing because potatoes vary in size.

Tip:  Put your potatoes on the night before.  When water begins to boil, turn them off and put on lid.  Potatoes will be perfect the next morning. 

1 lb. ground beef 

1 package taco seasoning 

2 Tablespoons Ben's Mustard

4 oz. cream cheese 

14-16 jumbo pasta shells 

1 1/2 cup salsa 

1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section) 

1 cup cheddar cheese 

1 cup monterey jack cheese 

3 green onions 

Sour cream 

Preheat oven to 350°.  

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese and Ben’s Mustard, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together. Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.  

8 Eggs Boiled

1T dried onion (put in water)

2 T Ben's Mustard

1T Relish

2-3 T Miracle Whip (or more for creamy

consistency

Paprika to sprinkle on top

Add ingredients one at a time to eggs in order, adding miracle whip last for consistency

2 Large cans Pork & Beans drained

1 Large onion, diced fine

1/2 lb bacon

1/2 Cup Ketchup

1/4 Cup of Ben's Mustard

1/2 Cup Maple Syrup

Mix the above together and bake at 350 for 1-1/2 hours.

1 lb Ground Chuck 

1 lb. Sausage 

1 1/2 Cups Bisquick 

8 oz shredded cheddar cheese 

1/2 cup minced onion 

1/4 cup finely chopped celery 

2 Tablespoons Ben's Mustard

1/2 tsp garlic powder 

Salt and Pepper to taste  

 Combine all of the ingredients and roll into balls. Place on a greased cookie sheet and bake at 375 for 15 minutes. Let Cool. Transfer to a crock pot and add Ben's BBQ sauce.