1 can (10 ounces) diced tomatoes and green chiles, drained 1/2 cup hickory smoke-flavored barbecue sauce 1/2 cup ketchup 1/2 cup packed brown sugar 1 teaspoon ground mustard 1 teaspoon steak seasoning 1 teaspoon liquid smoke, optional 1 pound bulk spicy pork sausage 1 medium onion, chopped 2 cans (15 ounces each) pork and beans 1 can (16 ounces) kidney beans, rinsed and drained 1 can (16 ounces) butter beans, rinsed and drained 1 can (15-1/2 ounces) navy beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained In a large skillet, cook sausage and onion over medium heat, breaking sausage into crumbles, until meat is no longer pink; drain. In a 5-qt.

1 pound fingerling potatoes 1 cup chicken broth 1 tablespoon butter 3 tablespoons snipped fresh dill 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons sour cream In a large saucepan, arrange potatoes in a single layer. Add broth and butter.

1 cup meatless spaghetti sauce, divided 1 large egg, lightly beaten 1 cup seasoned bread crumbs 2 garlic cloves, minced 1-1/2 teaspoons dried rosemary, crushed 1 pound lean ground beef 8 ounces bulk Italian sausage 3 pieces string cheese In a large bowl, combine 1/2 cup spaghetti sauce, egg, bread crumbs, garlic and rosemary. Crumble meat over mixture and mix well.