For a tasty old-fashion meat and potatoes meal, try this recipe for beefy stuffed potatoes. Baked potato shells are filled with a mixure of beef and spinach and baked topped with bacon. The scooped out potato centers are used to make a tasty baked mashed potato dish. Yummy! Add this vintage cauliflower salad for a tasty and crunchy vegetable/salad treat.

BEEFY STUFFED POTATOES

6 large potatoes
10-oz pkg frozen chopped spinach
1 1/2 lb lean ground beef, lightly browned
1 cup milk
2 eggs
1/3 cup fine bread crumbs
1 1/2 cups shredded cheddar cheese
1/4 cup minced dried onion
1/2 tsp marjoram
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 lb sliced bacon

Bake potatoes at 400 degrees for 45 minutes. Meanwhile, cook spinach as directed. Mix together beef, 1/3 cup milk, eggs, bread crumbs, 1 cup cheese, onion, drained spinach, spices. Halve baked potatoes lengthwise and scoop pulp leaving 1/4-inch thick shell. Fill shells with the meat mixture and place in a baking dish. Top with bacon slices. Return to oven at 350 degrees for 35 minutes. Mash remaining potato with pepper, 2/3 cup milk. Spread in greased baking dish, top with 1/2 cup cheese. Bake at 350 degrees for 25 minutes. Serves 6.

CAULIFLOWER SALAD

1 head cauliflower, cut into bite-sized pieces
1 head lettuce, torn into bite-sized pieces
1 bunch broccoli, cup-up
1 small red onion, chopped
1/2 lb bacon, cooked crisp and crumbled
1 cup mayonnaise
2 tbsp sugar
1/4 cup grated Parmesan cheese

Combine sugar and mayonnaise. Mix well to dissolve sugar. Combine cauliflower, lettuce, broccoli, onion, and bacon. Spread mayonnaise over top and sprinkle with cheese. Toss before serving. This salad is just as good if made ahead and refrigerated, making it a perfect "make ahead dish".