Other Main Dishes

	3 pounds of chicken
	4 pounds of pork loin
	4 pounds of potatoes
	3 pounds of onions
	1 bottle Durkee salad dressing
	1 small bottle of Worcestershire souce
	1 small bottle Heinz catsup
	1 large can tomatoes
	½ cup margarine or butter
	juice from one lemon
	2 quarts water
	1 teaspoon pepper
	3 tablespoons salt
	2 cans of white cream corn

Cook chicken and pork loin. Pull apart. In a very large pot, combine potatoes, onions salad dressing, Worcestershire sauce, catsup, tomatoes, butter, lemon, water, pepper and salt. Cook on low, stir for 4 to 6 hours. Add white cream corn for last 10 minutes. Makes approx 6 quarts.

Judi’s dad helped cook this camp stew every year to raise money to build the Little League baseball field at Bellingrath School in Montgomery in the late 50’s.

	6 strips crisp bacon
	1 cup Swiss cheese, grated
	4 large eggs
	salt
	pepper
	nutmeg
	approx ½ cup whole milk, cream or half and half

Preheat oven to 375º F, prebake piecrust (about 6 - 8 minutes). Crumble cooked bacon, layer into bottom of pie shell. Add ¾ cup cheese. In 2 cup glass measuring cup, break eggs (about 1 cup) and add milk to make 1 ½ cup. Add spices, whisk with fork until smooth, pour into shell (within 1/8 inch of the rim). Sprinkle with remaining cheese, bake for 30-35 min until puffed and browned.

Note: I use salt, pepper and Mrs. Dash table blend spices. May use skim or low fat milk

Leftovers (Planned overs): Cut into serving sizes, refrigerate or freeze. Sprinkle a little more grated cheese then reheat uncovered on the upper middle rack of preheated 400º F oven for 8 - 15 minutes.

	corn dawgs, sticks removed
	chili, with or without beans - your choice
	cheese, again your choice

Put thin layer of chili in Pyrex baking dish. Add a layer of corn dawgs, side by side. Add remaining chili until corn dawgs are covered. Add a layer of cheese. Bake at 350° F for 20 - 25 minutes until cheese is bubbly and starting to brown.

This recipe came from my son, Stephen. He has always tried to come up with recipes not one else has ever heard of (or even wanted to think of) or wanted to try.

He came up with this one in honor of Lewis Grizzard, writer from Coweta County, Georgia. He wanted to call it “Chili cheese corn dawgs only bark at night.”

	½ pound hamburger
	4 large carrots, grated
	1 celery stalk, chopped
	1 medium onion, minced
	1 egg
	1 teaspoon salt
	1/8 teaspoon pepper
	¾ cup toast crumbs or herb dressing mix
	¼ cup margarine
	½ cup canned tomatoes
	2 tablespoons milk

Combine all ingredients and mix well. Bake in 8 x 8 x 2 inch pan in a 325° F oven for about 45 minutes. Makes 4 large servings.

This is an old seminary recipe that is our preference, from a friend in Indiana.

	1 pound veal or pork
	1 teapoon salt
	1/8 teaspoon pepper
	1 large onion, sliced and halved
	1 bottle chili sauce
	1 ½ cups hot water
	1 ½ cups egg noodles, cooked

Cut meat into cubes and cook in skillet. Season with salt and pepper. Add onions, chili sauce, and hot water. Cover and cook slowly over low heat for 30 minutes.
Cook egg noodles separately, then stir into mixture.

Serve this meal with pear salad and corn bread.

This recipe was given to my mother, Carol Cain, in 1954, from her Aunt Gladys Haskell, My mother always used veal and served this meal with pear salad, corn bread, and iced tea. This was one of my favorite meals my mom cooked. I remember making this meal for a group of my high school friends when I was 16. So, if I can do it, anybody can.

	1 cup self-rising corn meal mix
	½ cup self-rising flour
	1 medium onion, chopped
	1 egg
	1 teaspoon lemon juice (to help mix rise)
	Enough milk to mix well but not too thin

Mix the above and set aside to rise. Use teaspoon to drop mix into hot grease.

The secret to cooking good fish and hush puppies is to have grease hot enough. Take a piece of fish and touch the tip of it in the grease. If it sizzles immediately, it is hot enough.

	1 onion
	1 tablespoon salad or olive oil
	1 pound ground beef
	1 teaspoon salt
	¼ teaspoon black pepper
	dash of red pepper
	½ teaspoon chili powder
	½ teaspoon tabasco sauce
	1 can condensed cream of mushroom soup
	1 can condensed cream of tomato soup
	1 8-ounce package spaghetti
	½ cup grated parmesan cheese

Brown ground beef and onion in hot oil. Cover, simmer 10 minutes. Add spices and soups. Simmer 45 minutes. Cook spaghetti in salted water, drain and rinse with hot water. Arrange on a hot platter. Pour sauce over spaghetti. Serves 4 to 6.

This is an old recipe from the 50’s. This was an early marriage dish that we still prefer over other spaghetti.

	1 can cream of mushroom soup
	½ cup water
	½ cup fine dry bread crumbs
	1 pound ground beef
	2 tablespoons onion, minced
	1 tablespoon parsley, minced
	1 egg, slightly beaten
	¼ teaspoon salt
	1 tablespoon shortening

Blend cream of mushroom soup with ½ cup of water. Measure out ¼ cup of soup mixture Combine with rest of ingredients. Shape into meatballs about 1 ½ inches in diameter. Brown in 1 tablespoon shortening in a large skillet. Add remaining soup mixture. Cover, cook over low heat for about 15 minutes, stirring occasionally.

This recipe is out of a Better Homes and Garden magazine in 1958 and has been made numerous times over the years.

	1 pound of smoked sausage (any desired brand)
	1 16-ounce bag of dry red kidney beans
	1 onion, chopped
	1 green bell pepper, chopped
	1 tablespoon of minced garlic
	salt and pepper to taste
	cajun seasoning
	parsley flakes
	1 tablespoon of oil
	2 stalks of celery, thinly sliced (optional)

Sort kidney beans and soak overnight, then cook for about 2-3 hours until desired tenderness is reached. Season as desired with bacon or ham. [Do not drain beans but remove the added meat when done.]

In a frying pan with some oil, fry the chopped onion, chopped green pepper, garlic, and cut-up sausage.
Add all the seasonings, oil, and parsley flakes (shaking some into the pan).

Add cooked mixture to the beans in a large pot. Stir mixture thoroughly, and heat thru-out until tender - approximately ½ - 1 hour, being careful not to scorch or burn.

Serve on a bed of rice.

	1 bell pepper, chopped
	1 large onion, chopped
	1 pound ground hamburger
	¾ cup uncooked rice
	1 can mushroom soup
	1 can chicken noodle soup
	½ cup water
	grated cheese
	salt and pepper to taste

Cook onions and bell pepper in small amount of oil. Add hamburger and brown. Pour into a greased casserole. Stir in rest of ingredients. Sprinkle grated cheese over top. Cover and bake at 350° F for 1 hour.

	4 tablespoons butter
	4 tablespoons flour
	1 ½ cup hot water
	1/8 teaspoon cayenne pepper
	¼ teaspoon tabasco sauce
	1 garlic clove, crushed
	½ cup green pepper, chopped
	½ teaspoon sugar
	1 ½ pounds shelled raw shrimp
	1 8-ounce can Spanish style tomato sauce
	1 16-ounce can whole tomatoes
	1 cup green onions, choppped
	½ cup celery, diced
	1 ½ teaspoon salt
	1 bay leaf
	¼ teaspoon leaf thyme

Melt butter in a large skillet. Make a roux by stirring in flour and cooking over low heart until it is golden brown. Add onions, celery, green pepper, parsley and garlic. Cook, stirring constantly, about 5 minutes. Add tomato sauce, tomatoes, thyme, and bay leaf. Cover and simmer for 30 minutes, stirring occasionally. Bring to full boil and add shrimp. Stir and bring to a second boil and remove from heat. Serve over rice.

Quick and easy dish.

	½ pound ground beef or pork sausage
	1 package McCormick original country gravy mix or homemade milk gravy (if you know how to make it)

Cook the meat and drain meat real good.
Mix the gravy according to directions on the package, using a wire wisk. Just as the gravy comes to a boil, mix the meat into the gravy mix. Stir frequently, until it starts to thicken. Remove from heat, let set 1 or 2 minutes. Ready to serve over biscuits or toast.

Legend has it, that the Revolutionary Soldiers had no eating utensils, so they served this on a roofing shingle and called it “Something on a Shingle”. The Revolutionary Soldiers made homemade gravy. This is served in military kitchens until this day.

	1 pound hamburger
	1 bottle green taco sauce
	1 package Taco seasoning
	1 can refried beans
	1 cup sour cream
	1 cup shredded cheddar cheese (sharp)
	2 bags of chips

Cook and brown the hamburger and drain. Add taco sauce, taco seasoning, refried beans. Mix well. Put in casserole dish. Top with sour cream and shredded cheese. Heat in 325° F oven until cheese melts and bubbles well (about 20 minutes).

Fran Brothers and her family joined Mountain View at the beginning. We think they have moved back to their home in Washington State. We miss the Brothers, but think of them every time we eat this yummy meal!

	Chef Boyardee Cheese Pizza Mix
	1 cup flour
	1 cup warm water
	1 tablespoon vegetable oil
	pepperoni
	canned mushrooms
	shredded Mozzarella cheese

Add flour and warm water to pizza crust mix. Stir with fork until crust mix is moistened. Stir vigorously for 25 strokes. Pour 1 tablespoon vegetable oil over dough. Turn dough to allow oil to coat bottom of dough. Cover. Let stand in a warm place for 10 minutes. Spread on a greased pizza pan, prick. Let rest for 20 minutes.

Preheat oven to 425° F. Prebake for 10 minutes. Add remaining ingredients. Finish baking 10 minutes or until crust is brown.

My brother Rex and his wife Sue had three boys and no girls. The boys are all grown now, but when they were teenagers, Sue would serve pizza every Friday evening.

	1 cup uncooked noodles
	1 onion, finely chopped
	2 tablespoons butter
	1 pound ground beef (I use 93% lean)
	1 can mixed vegetables (e.g. VegAll)
	2 tablespoons flour
	1 teaspoon salt
	1 14½-ounce can stewed Italian tomatoes with basil, garlic, oregano
	pepper to taste
	1 8-ounce can tomato sauce (optional)

Cook noodles until tender (about 15 minutes). Lightly brown onion in butter. Add ground beef and cook slowly until brown. Remove excess grease. Blend in flour. Add cooked, drained noodles and can of mixed vegetables, liquid included. Add stewed tomatoes, tomato sauce, salt and pepper. You may need to add an extra can of water. Pour into greased baking dish. Bake at 350° F for 20-30 minutes.

A delicious meal and one easy to make for a busy schedule. Serve with cornbread and bread and butter pickles.