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:

• 1 can cream style corn
• 2 eggs ( beaten)
• 1 tsp. salt
• 1 cup cracker crumbs
• 1 tsp. sugar

Mix above ingredients together in a medium size bowl. Drop by spoonsful on a hot greased griddle or skillet. Brown on both sides.

 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:

• 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:

• 2 pkgs. frozen broccoli ( chopped )
• 1 c. Ritz Crackers ( crumbled )
• 1/2 tsp. salt
• 1/2 stick margarine
• 1/2 lb. Velveeta Cheese
• 1 stick margarine

Preparation:

Cook broccoli, cool and drain. Add salt, 1/2 stick margarine and cheese. Place in greased casserole. Add cracker crumbs on top. Pour stick of margarine over this. Bake at 350° F ( 175° C ) for 20 to 30 minutes.

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. 

Preparation:

Slice eggplant thin, cut slices into eggplant. Put slices in water with 3- 4 tbsp. salt. Cover with a havy dish and let it sit 30 minutes. Take slices out and fry in pan with oil. Drain on paper towel. put in serving platter.

Sauce:

6 - 8 tomatoes

2 cloves garlic ( crushed )

Peel tomatoes, cut in small pieces, mix with garlic. Cook over med. heat until done ( 10 - 15 mins. ). Pour over eggplant and serve. 

Hint: Put tomatoes in  hot water, let sit 5 minutes, this makes it easier to peel.

Ingredients:

• 12 red potatoes
• 2 big dill pickles
• 8 tbsp. oil (Crisco)
• 4 tbsp. white vinegar
• 1/2 to 3/4 cup dill pickle juice
• 1 big onion
• 2 tbsp. mayonaise
• salt to taste
• very good dash garlic powder
• very good dash celery salt
• 4 strips good lean bacon
• very good dash dill weed
• black pepper to taste

Preparation:

Boil potatoes one day ahead with the peel on. Let cool and peel the next day. Slice ( not to thick, not too thin ) intoa bowl. Chop onion and pickles and make dressing. Pour dressing over potatoes, mix and let soak for 2 hours. Fry bacon ( slowly ) until golden brown in pan without fat. Pour bacon with grease over potatoe salad, mix and let soak for 2 hours. Before serving, mix well again carefully.

Ingredients may be changed, depenting on your taste.

Ingredients:

• 3 cups chicken, cooked and diced
• 2 cups cauliflowerets
• 1/2 cup lowfat plain yogurt
• 1/2 tsp. pepper
• 2 tbsp. lowfat salad dressing
• 1/4 cup onions ( chopped )
• 1/4 cup radishes ( sliced )
• 1 tsp dillweed
• 1/8 tsp. salt

Preparation:

Mix together chicken, cauliflowerets, radishes and onions. Stir together in a seperate bowl yogurt, salad dressing, dillweed,salt and pepper. Toss with chicken mixture.