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3 eggs
2/3 cup flour
½ teaspoon salt
1 cup milk
1 pound hamburger, browned, or 1 pound bacon, fried and crumbled
½ cup green pepper
½ cup chopped onion
2½ ounces mushrooms
2 cups shredded Cracker Barrel Cheddar Cheese
1 can tomato soup

Combine eggs, flour, salt and milk and let stand 20 minutes. For each crepe, pour ¼ cup batter on lightly greased fry pan and cook on one side only. Heat oven to 350°. Drain hamburger or bacon. Cook onion and green pepper until tender. Add hamburger or bacon and mushrooms and 1½ cups cheese. Fill each crepe with ¼ cup mixture. Fold over as for tacos. Place crepes in 12 by 8 inch baking dish. Top with tomato soup. Then top with remaining cheese and place in oven until cheese melts.


1 pound bulk pork sausage
3 pounds ground beef
3 or 4 eggs
1 family size can Hunts Tomato Sauce
1 small jar sweet red pimientos, drained
1 small can mushroom pieces and stems, drained
1 layer of stuffed olives, pressed into top and bottom of loaves
Celery salt to taste
2 tablespoons Worcestershire Sauce
4 teaspoons monosodium glutamate
A good sprinkle each of onion salt, garlic salt, herb seasonings, all purpose seasonings, salt and pepper
½ package Pepperidge Farm Dressing Mix

Mix all ingredients, using enough of the Dressing Mix just to hold it together. Let set awhile to soak up mixture. Divide into two loaves and bake at 350° for one and a half hours.


1 pound lean ground beef
½ cup quick oatmeal
1 large egg
½ teaspoon herb seasoning
½ teaspoon barbeque spice
1 teaspoon onion powder
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon Worcestershire sauce
3 tablespoons catsup
4 ounce can mushroom pieces
3 or 4 tablespoons mushroom juice

Mix and form into a loaf. Bake at 350° for about an hour. Put catsup on top before baking.


2½ pounds of ham loaf mixture
2 slices bread, crusts removed
2 eggs
1 cup milk

Mix just until blended and form into balls.

1½ cups brown sugar
½ cup vinegar (or a wine vinegar)
½ cup water
1 teaspoon prepared mustard

Simmer a few minutes. Pour hot over ham balls and bake about two hours, turning several times to glaze.


Cover a can of Eagle Brand Sweetened Condensed Milk with water in a pan and simmer 3½ hours. When time is up, turn off heat and let cool in pan. Water must be added as needed to keep can covered. Put can in refrigerator and chill. To serve, open can and push cooked milk out on a plate and slice to serve.

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1 cup cooked rice
1 pound can kidney beans, drained
2 hard cooked eggs, chopped
½ cup sweet pickle relish
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green pepper
½ teaspoon salt
¼ teaspoon pepper
1/3 cup mayonnaise

Combine all ingredients. For best results, mix rice in while hot. Makes 6 to 8 servings.


2 8 ounce cans Hunts Tomato Sauce
1/3 cup chunky peanut butter
2 tablespoons any fruit flavored jelly
1 tablespoon minced onion
2 cups hot cooked rice
4 slices cooked, crumbled bacon or
1 cup cut up frankfurter slices, cooked

Combine onion, jelly, peanut butter and tomato sauce in a saucepan. Heat slowly stirring occasionally until sauce is hot and jelly is melted. Serve over hot cooked rice and top with bacon or frankfurter slices.


6 to 8 medium potatoes, peeled
¼ cup melted butter
2 teaspoons salt
2 teaspoons paprika
¼ cup sesame seeds

Preheat oven to 400° Grease baking sheet and cut potatoes lengthwise into strips. Dip in butter to coat completely. Mix salt, paprika and sesame seeds. Dip potatoes and arrange on baking sheet. Bake for one hour or until tender.


Select enough potatoes for serving. Wash but do not peel. In a buttered casserole, slice potatoes ¼ inch thick and arrange in layers. Put salt, pepper, onion and butter between each layer. Add ½ cup water. Cover and bake for about one hour at 350°. Check for doneness before removing from oven.

To "deactivate" beans (navy beans, pinto beans, kidney beans, etc.), add 1 teaspoon of unseasoned meat tenderizer per pound of beans.


½ cup lard
½ cup sugar
2 whole eggs
2 egg yolks
2 cups scalded milk, cooled
1½ packages yeast
2 teaspoons salt
6 to 7 cups flour
½ cup water

Dissolve yeast in lukewarm water. Add about one tablespoon sugar. Set aside to rise. Cream lard and sugar thoroughly. Add eggs, one at a time beating well after each egg. Add flour and salt alternately with milk and yeast mixture. End with flour because of flour variations. Beat well. Let rise till doubled. Punch down. Work dough up on a well floured board, pinching off pieces the size of large walnuts. Flatten each piece of dough and place one teaspoon of prune or poppy seed filling and fold dough around filling, wrapping tightly. Put seam side down on floured board and let rise. Deep fat fry until nicely browned. When cool, roll in granulated sugar. Do not crowd doughnuts while frying. Drain well on paper towel.

Dough can be rolled out, brushed with melted butter, sprinkled with brown sugar, cinnamon and chopped nuts. Roll like jelly roll. Brush with melted butter and slash top several times. Filling will show through. Let rise and bake at 350° until done on greased baking pan. Drizzle frosting over top or sprinkle with powdered sugar when cool.

Another version using the same dough makes an unusual coffee cake. Pinch off walnut size dough balls and flatten. Put ½ to 1 teaspoon cherry, pineapple, prune or other filling on top of dough. Draw corners together. Put seam side up, in a greased 9 inch round cake tin. Dough should be slightly touching. Let rise and bake at 350° about 25 minutes or until nicely browned. Edges will pop open during rising and baking, thus filling will show. When cool, frost slightly. (Given by Marie Vitek on the Open Line. Recipe submitted by Martha Pesek Light, Coggon, Iowa!


1 pound hamburger, cooked
4 cans hot tamales
3 cans chili con carnie
3 cans cream style corn
¾ pound cheddar cheese
Fritos or Doritos for topping

Layer tamales, hamburger and small chunks of butter and cheese. Cover with a layer of chili and then corn and then hamburger, and lastly, another layer of cheese and butter. Top with chips. Bake 30 to 45 minutes at 350°. Serves eight generously.

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1 pound ground liver (baby beef, chicken or duck)
1 tablespoon melted butter
2 eggs, beaten
½ teaspoon salt
1 large garlic, crushed or minced
Pinch of marjoram
Pinch pepper
Enough bread crumbs to make a workable mixture, about one cup or the same amount of cracker crumbs and about one tablespoon flour.

Mix all ingredients together with buttered hands, shape into balls the size of a walnut. Drop into boiling soup stock (beef or chicken), and boil about 10 minutes. If desired, add a few noodles. Onion, celery, and carrots can also be added to the stock. With the addition of the vegetables and noodles, it is almost a meal in itself. Liver can be processed in the blender instead of grinding. Onion and garlic can be added when grinding or blending the liver if you wish. Beef liver may be used instead of baby beef, for a more pronounced beef liver flavor. (Given by Libby Melsha on the Open Line from a recipe by Marie Vitek)


1 pound flank steak
¼ cup soy sauce
1 tablespoon water
1 teaspoon sherry
1½ teaspoons cornstarch

Blend soy sauce, water, sherry and cornstarch well. Cut steaks into thin slices and dredge in mixture. Sprinkle with 2 finely chopped cloves of garlic. In 3 tablespoons oil, cook 2½ cups green pepper strips until tender. Add beef and 1 teaspoon salt and ½ teaspoon pepper. Cook for 15 minutes until meat is tender. Cut 2 large tomatoes into wedges. Stir into mixture and cook till tender. Serves 4 to 6.


1 pound ground beef and 1 onion, chopped and browned together
1 tablespoon prepared mustard
Salt and pepper to taste
1 cup water
1 cup corn flakes, crushed
1 egg

Simmer very slowly for 45 minutes.


Combine 1 quart vanilla ice cream, softened with 1 pint lime sherbet, ¼ cup green creme de menthe and 2 cups Cool Whip. Pour into parfait glasses or oblong dish. Freeze. Remove from freezer 20 minutes before serving.


½ cup chopped onion
¼ cup green peppers
4 ounce can mushrooms, drained
2 pounds ground beef
1½ teaspoons salt
1/8 teaspoon garlic salt
½ teaspoon sweet basil
8 ounce can tomato sauce
1 cup catsup

Brown onion, peppers, mushrooms and ground beef. Add remaining ingredients and cook slowly for 15 minutes.


½ stick margarine or butter
½ cup chopped onion
2 green peppers, cut in strips
2 pounds beef round or sirloin, cut in strips
1/8 teaspoon garlic powder
2 cups tomatoes
1 beef bouillon cube, crushed
1 tablespoon cornstarch
¼ cup water
3 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt

Sauté onions and green pepper in butter or margarine about two minutes. Remove and set aside. Add beef, sprinkle with garlic powder and sauté until browned. Add tomatoes and bouillon cube and simmer about 10 minutes. Blend cornstarch and water with soy sauce and sugar and salt and stir into meat mixture. Cook just until thickened. Add onion and green pepper and heat through. Serve with whipped potatoes or buttered rice.


In a large iron skillet, very lightly greased, crumble 2 pounds ground beef, 1 teaspoon salt and ½ teaspoon black pepper. Cook over low heat stirring constantly with a fork until all red color has left meat. Add 1 teaspoon hot water to steam beef.


Beat four or five eggs briskly. Chop a can of Chinese vegetables after draining. Drain again on paper towel (Chop Suey Vegetables may be used). Combine eggs and vegetables with ½ teaspoon salt, a dash of freshly ground pepper and 1 teaspoon soy sauce. Heat a skillet with 1 tablespoon margarine in it and fry egg mixture on both sides.

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Prepare a package of white cake mix according to directions and pour into 9 by 13 inch pan. Over the cake batter, sprinkle 2 cups chopped rhubarb and then 1 cup sugar over the rhubarb. Over that spread one family size package of Jello (Wild Raspberry or Strawberry), used dry over the rhubarb and sugar. Bake at 350° until done.


1 1/3 cup firmly packed brown sugar
3 tablespoons pumpkin pie spice
1 teaspoon salt
1 cup solid pack pumpkin
6 eggs, slightly beaten
2 cups light cream or milk
1 tablespoon vanilla
1 cup sliced, canned apples, drained
2 9 inch pie shells, unbaked

In a large mixing bowl, combine sugar, pumpkin pie spice and salt. Mix well. Add pumpkin, eggs, cream and vanilla. Blend well. Place apples evenly over bottom of pie shell. Pour pumpkin mixture over apples. Bake at 425° for 15 minutes, then reduce heat to 300° and bake another hour. Serve with whipped cream.


Cook 2 cups prunes, pit and mash. Beat 4 egg whites stiff and add ¼ cup white sugar. Beat well. Fold ½ teaspoon baking powder into mixture. Add prunes and 1 cup nutmeats. Bake in a buttered dish 20 to 30 minutes until brown on top. Serve topped with Cool Whip garnished with nuts or cherries.


2 cups sugar
3 cups flour
½ teaspoon salt
1 level teaspoon baking powder
1 cup sour cream
1 teaspoon soda
2 eggs
1 cup soft melted shortening
Vanilla for flavoring

In a large mixing bowl, combine sugar, flour, salt and baking powder. Mix soda into sour cream. Make a nest in the middle of the dry ingredients and add remaining ingredients. Mix cream, sugar and shortening together with your hands. Start gradually working in flour mixture. Chill dough to make it easier to handle. Should be real soft. Roll out, sprinkle with sugar and then cut out on well floured board. Bake at 350 on an ungreased baking sheet.


3 tablespoons cornstarch
3 tablespoons sugar
1/8 teaspoon salt
2 cups coconut milk

Make a smooth paste of dry ingredients and ½ cup of the coconut milk. Add to remaining milk and scald over low heat, stirring rapidly. Cook until clear and thick, enough to coat a spoon. Pour into shallow pan and set in a cool place to firm.

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