Ingredients:

• 12-14 green chilies (roasted&peeled) or whole canned green chilies
• 1/2 cup milk
• 1/2 tsp. salt
• 2 cups cracker meal
• 1-1/2 lb grated cheese ( American or Longhorn ) Chilie Rellenos
• 1 sm. onion ( finely chopped )
• 2 eggs
• 1 cup flour

Preparation:

Combine cheese and onion. Press to firm strips the lenght of the chilies. Open small slit below stem of chilie ( stems may be remove if desired ) and remove seeds. Fill each chilie with cheese strip. Combine cracker meal and flour. Place the chilies in the mixture and roll, coating well. Beat eggs, milk and salt. Dip chilie in egg bath and roll in cracker flour mixture, coating well. Fry in deep hot oil at 360º F ( 180º C ) until golden brown.  ( Test oil with a piece of day  old bread ). Chilie rellenos maybe frozen. Let frozen rellenos stand 30 minutes at room temperature. Fry as above.

Ingredients:

• Beef stew meat (with or without bones)
• 1 large can whole or stewed tomatos
• 1 can whole kernel corn (drained)
• 4 1/2 cups of water
• 1 med. onion (chopped)
• 1 med. turnip ( chopped)
• 1 bay leaf
• 1 can tomato soup
• salt and pepper to taste

Optional :

• 1 cup uncooked noodles or 1/2 cup uncooked rice
• 1 can kidney beans

Mix together all ingredients in a large pot ( except the optional ingredients) and simmer 3 to 4 hours. Thirty minutes before serving add 1 package salad mix ( or 2 cups finely shreeded lettuce and red cabbage). Twenty minutes before serving, add the noodles or rice and the can of beans. Remove the bay leaf and serve.

 Ingredients:

• 2-1 lb. cans pork and beans
• 1 lb. ground beef  (or ground turkey )
• 1 onion ( chopped)
• 1 c. mustard
• 1/4 c. brown sugar
• salt and pepper to taste

Preparation:

Brown ground beef  ( or ground turkey )and onions. Drain. Add it to the beans and the rest of the ingredients. Put it into a greased 2 qt. casserole. Bake at 300° F ( 125° C ) for 1 hour.

Ingredients:

• 3-52 oz. cans pork and beans (drained)
• 2 pkg. bacon (cook and break into bits,reserve drippings)
• 2 tbsp. prepared mustard
• 1 large onion (diced)
• 1 med. bell pepper (diced)
• 6 celery sticks (diced)
• 1tsp. ground cloves
• 3 tbsp. Worcestershire Sauce

Preparation:

Cook onions, pepper and celery in bacon drippings. When done,drain off as much of the drippings as possible. Mix beans, cooked vegetables, cloves, sauce and mustard. Pour intolarge pan and bake at 325° F ( 160°C) for 1 -1/2 hours. Stir occasionally.

Ideal for parties or picnics.

Ingredients:

• 4 to 6 strips of bacon ( diced)
• 1 can ( 8 oz..) tomato sauce
• 2 c. rice
• 1 tbsp. salt
• 1 sm. onion ( diced )
• 1 med. size green pepper ( diced )
• 1 can black- eyed peas
• 1 tbsp paprika
• 2 cloves garlic ( crushed )

Preparation:

Cook diced bacon in a large pot until browned, ( don't drain fat), add green pepper and onion, cook slightly. Add tomato sauce, salt, paprika, garlic, and black-eyed peas ( with liquid). Add water, ( fill black-eyed pea can once) and add the rice and cook over low heat until done.

Approximately 30 minutes.

Ingredients:

• 4 lg.yellow squash
• 1 lg. onion
• 1 jar pimento strip ( optional )
• 2 eggs
• 2 scant c. grated cheese
• 4 tbsp. margarine
• 2 tsp salt
• 4 tbsp. sugar
• 1/2 c. milk

Preparation:

Cook sqash and onion in a small amount of water until tender. Add milk, slightly beaten eggs, cheese, margarine, salt, sugar and pimento. Blend well. Pour into greased baking dish and bake for 35 to 40 minutes at 350° F ( 175° C ).

Serves about 8 People

Ingredients:

• 1 egg (beaten)
• 1 can cream style corn
• 1 can whole corn ( do not drain )
• 1 box cornbread mix  (Jiffy brand )
• 1 med. onion
• 1 sm. ctn. sour cream

Preparation:

Stir egg, 2 cans of corn and cornbread mix together in casserole. Saute chopped onion until tender and spread over mixture. Spread sour cream over top of onions. Top with grated cheese. Bake at 350° F ( 175° C) until golden brown, center will be slightly gooey with the edges set. Can be doubled or tripled, etc. without further adjustments.

Great for large buffets or potlucks

Ingredients:

• 2 boxes frozen broccoli ( chopped )
• 1 med. onion ( chopped )
• 1 - 8 oz. jar Cheese Whiz ( or Velveeta Cheese )
• 5 c. cooked rice
• 1 can cream of mushroom soup
• 1 stick butter

Preparation :

Combine thawed broccoli, cooked rice and heat for 3 minutes. Fold under, cream of mushroom soup and cheese. Saute onion in butter and add to rice mixture. Pour into greased casserole dish or a 9" X 13" backing dish. Bake at 350° F ( 175° C ) for 30 to 40 minutes.

Good choice for potluck.

Ingredients:

• 9 - 10 med. size potatoes
• 2 cups sour cream
• 1 sm. onion ( chopped )
• garlic salt ( optional )
• 1/2 to 1/4 cup butter or margarine ( melted )
• salt and pepper to taste
• 2-1/2 to 3 cups cheddar cheese

Variations: bacon bit, chives, ham chunks green pepper.

Preparation:

Boil potatoes just until done, do not over cook. Peel potatoes and grate into 9" x 13" pan. Grate 2-12 to 3 cups cheddar cheese. Mix all ingredients well and bake in 350° oven for 25 to 35 minutes and enjoy. Can be made ahead and frozen.

Great for large groups or a barbecue. 

Ingredients:

• 1- 8 oz. pkg. macaroni
• 1/4 onion (chopped)
• 1 can cream of mushroom soup
• 1/2 bell pepper ( chopped )
• 1 lb. Velveeta Cheese
• 1/4 cup pimento
• 1 cup milk

In a large bowl mix all the above ingredients together. Bake for 45 minutes at 350 F.