Fried Rice

Not too hard to make and my kids will eat it. The wok is not necessary but it works good.

1 lb Bacon
4 cloves Garlic
1 fair sized Carrot
2 stalks Celery
1 med Onion
½ Green pepper
2 Eggs, scrambled (optional)
Soy sauce
Salt and pepper

Cook the rice first .... not too long unless you like glue. I boil it for 5-6 minutes and let it sit with the lid on until I need it.

Clean the vegetables. Dice the carrot, celery, onion and pepper. Cut the garlic cloves into thirds. Cut the bacon into ¼ inch lengths. Fire up the wok and throw in the bacon and garlic. Stir until the bacon is done and push it up out of the way. Pick the garlic out and throw it away. Scoop out most of the bacon grease and then throw the carrots in and cook them until they are about done. Then add the celery and green peppers. They will cook quickly.

Turn down the wok to low. Add the onion and rice and stir everything together. Hit it with the soy sauce until it is the right color.

If you have the urge, you can scramble a couple of eggs and throw them in... looks good and tastes fine.

Put the lid on it and round up the folks. I like pepper in it and I usually salt mine but the soy sauce is pretty salty so go easy.

I've used ham diced and it works good but the bacon grease adds some flavor.

Not the best for the cholesterol but tastes fine.

Doug Hammer


Spring Rolls

Set I:
½ lb Ground beef, chicken or pork
1 Onion, finely chopped
2 Celery stocks, finely chopped
3 Green onions, finely chopped
1 Carrot shredded
6 Mushrooms, thinly sliced
½ can (5oz) Bamboo shoots, diced

Set II:
1 pk (3.85 oz) Bean thread
3 tbsp Soy sauce
1 tbsp Pepper
1 tbsp Sesame oil
1 tbsp Rice vinegar
1 tbsp Sugar
Filipino Lumpia pastry wraps
Egg roll wrappers

Dipping Batter:
1 tsp Cornstarch
1 tsp Salt
1 tsp Yellow corn meal
1¼ cups Flour
2 cups Water

Cook meat. Use sesame oil. Remove meat. Leave oil for veggies. Add onion, celery, green onion, carrot, mushrooms, bamboo shoots, and fry. Drain and add meat. Add Set II of seasonings. Lay out wrappers. Use lumpia overlapped by egg roll wrapper. Put 1/3 cup of filling in and wrap. Cook in oil. Dip in dipping batter. Cook until batter is done.

Leon Hammer



The ingredients vary with the contents of Doug's fridge and amounts vary with the number of folks we plan to feed. For about four folks and a medium dog:

Some meat, a good handful (heaping)
4 Carrots
5-6 Stalks of celery
1 med Onion
4 Garlic cloves
½Green pepper
4 tbsp Pineapple juice
5 cups Cooked rice
1can Pepsi
2 tbsp Oil
Corn starch
Soy Sauce

Clean the vegetables. Slice the carrots and celery diagonally about 1/8 inch thick. Cut the
onion across the middle, then lay the onion flat (cut side down) and cut it into sixths, like pie slices. Cut the pepper into chunks so Kris can find it to pick it out. Cut the garlic into about thirds. Meat can be about anything other than road kill or fish. It's hard to get the gravel out of the road kill and the fish tends to turn to mush. We use steak, chicken, or shrimp. An old round steak does a good job. Trim it out and cut it into pieces about 1/4 inch thick and bite sized. For those of us who are using store bought teeth a better grade of meat is nice.

Stoke up the wok, high heat. It's not necessary to smoke up the house so turn it down enough so things don't burn. Now open the Pepsi and take a shot. Place the Pepsi close by for handy use. Put the oil in the wok.... just a bit. Throw in the garlic ... this will flavor the oil. When the garlic is brown and beautiful, throw it away by fishing it out and tossing it in the garbage. No! Don't throw out the oil, it's now seasoned.

Put the meat in and stir it around until it is done. It needs to brown. Push the meat out of the way. Doug's wok has a shelf that works food to keep the meat out of the way. You may want to put the meat in another dish until later at this point if it keeps falling down in the way. Put the carrots in with a little bit of water and the lid on. You're not building soup so just enough water to get some steam going. Stir them once in a while and cook them until they are done. Now throw the celery in and stir it into the carrots... it cooks faster with the lid but don't make things soggy. Peppers and onions go next... they cook fast.

Push every thing up out of the way and pour enough water into the pan to make the sauce... use about 3 cups. Pour in the pineapple juice. Shake some soy sauce into the water until it's the right color ... about the color of good dark brown gravy. In a separate dish, mix up some corn starch for thickening ... a heaping tablespoon at least and some water. Stir it until it is dissolved. When water is boiling, add thickening slowly while stirring until the gravy is as thick as you want it. Make sure it boils after it is thickened or it will taste funny. Put the meat and vegetables into the sauce to be sure everything is hot. Serve the rice with the stir fry stuff on top. Doug uses a chunk of bread and butter to push with. Usually the folks will scarf it all up so feed the dog some dry dog food. It's probably better for him anyway.

Doug Hammer



1 lb Ground beef (sliced ham or pepperoni maybe used)
2 tbsp Olive Oil
3½ cups Tomatoes
16 oz Tomato Sauce
2 tbsp Instant minced onion
1/8 tsp Garlic powder
1½ tsp Oregano leaves
¼ tsp Rosemary leaves
¼ tsp Basil leaves
2 tsp Salt
1 tsp Sugar
1can (3oz) Sliced mushrooms
½ lb Cooked lasagna noodles (rinse and separate)
1 lb Ricotta cheese grated
½ lb Mozzarella cheese slices
½ cup Grated Parmesan cheese

Brown ground beef (saute if fresh onion is used). Cook sauce slowly about 2 hrs. until thickened. Layer noodles, meat sauce, cheeses to fill a 3 qt baking dish. Top with Parmesan cheese. Bake 30 minutes until hot and bubbly.

Karen Hammer



1 lb Ground Beef
½ lb Peeled Italian sausage
1 Clove garlic, minced
1tbsp Basil
2 tbsp Parsley flakes
2 tsp Salt
1can (1 qt) Tomatoes
1 can (12oz) Tomato paste
3 cups Creamed, small cured cottage cheese
2 Beaten eggs
½ tsp Pepper
½ cup Parmesan cheese, grated
1 lb Mozzarella cheese, grated
8 Lasagna noodles cooked in salted water 15-20 minutes.

Brown meat and spoon off fat. Combine garlic, basil, ½ the parsley, ½ the salt, tomatoes and tomato paste. Cook slowly for an hour. Combine cottage cheese with eggs, the rest of the salt and parsley, pepper. Layer twice in greased 9xl4x2 baking dish: Noodles, cheese mix, mozzarella cheese, tomato sauce. Bake at 350 for 30 to 45 minutes. Cool 10-15 minutes.


Tuna Pizza

1 cup Pitted ripe olives, sliced
1 can Tuna fish
1 cup Chopped mushrooms
¼ cup Chopped onion
1 clove Minced garlic
1can (15 oz) tomato sauce
1 tsp Oregano
2½ cups Cheddar cheese

Spread on buttered toasted french bread or sour dough slices. Bake at 425 for 15 to 20 minutes.

Aunt Flora


Chopped Pizza

8 Rhodes Texas Rolls, thawed and risen
1 cup Grated mozzarella cheese
1 cup Grated cheddar cheese
1 cup Diced ham
4 tbsp Chopped green pepper

Place 2 rolls on a bread board. Top with ¼ cup ham, 1 tablespoon pepper and ¼ cup each mozzarella and cheddar cheese. Chop with a knife until ingredients are mixed into the rolls. Lift with a turner onto a baking sheet sprayed with non-stick cooking spray and shape into a 4"x 6" rectangle. Repeat process with remaining ingredients. Cover with plastic wrap sprayed with non-stick cooking spray and allow to rise 20 minutes. Remove plastic wrap. Bake at 350 F 20-25 minutes.

VARIATION: Chopped Sweet Pizza: Top 2 rolls with ¼ cup chopped apples and 1 tablespoon raisins. Follow instructions for Chopped Pizza above. If desired, frost while still warm with cream cheese frosting.


BBQ Chicken Pizza (Low-Fat!)

6 Rhodes Texas Rolls, thawed & risen
6 oz Chicken Breast, skinless and diced
1 cup BBQ Sauce, halved
1 cup Non-fat Mozzarella Cheese, grated (optional)
½ Onion, chopped
½ Green Pepper, chopped
½ Red Pepper, chopped
½ cup Mushrooms, sliced
½ Red tomato, diced

Thaw rolls until soft and risen (about 4-5 hours at room temperature). Lightly spray frying pan with non-stick cooking spray. Quickly cook diced chicken, onion, and ½ cup BBQ sauce until chicken is no longer pink. Remove from heat. Knead rolls into a ball. Roll into a 13" circle to fit a 12" pizza pan, place dough in pan, and pre-bake at 400 F for 10 minutes. Spread remaining ½ cup BBQ sauce over pre-baked crust. Sprinkle with mozzarella cheese if desired. Arrange chicken/onion mixture, mushrooms, peppers, and tomatoes on top. Bake at 350 F for 10-15 minutes.


Poor Man's Pizza

2 cans Tomato Sauce
2 cans Chopped Olives
1 lb Grated cheddar cheese
1 Chopped onion

Chill overnight. Spread on garlic rolls or french bread slices. Broil until cheese is melted. Toppings can include pepperoni, Canadian bacon, pineapple, mushrooms, sausage or green pepper. Country style biscuits can be used as a crust.

Beverly Nielsen




1 tbsp Dry yeast, dissolved in
1 cup Warm water


1tbsp Melted shortening
1 tsp Salt
1 tsp Sugar
3 cups Flour

Mix and knead until smooth. Divide, place in 2 or 3 pans, and bake at 400 until


½ cup Minced onion
1med Green pepper
1tbsp Oil

Saute and add:

1 (8oz) can tomato sauce
1 (16oz) can tomato paste
1 tsp Salt
¼ tsp Oregano
¼ tsp Garlic salt
1/8 tsp Pepper

Heat to blend and spread over hot crust.


Green peppers
Sliced tomatoes
Sliced olives
Cheese (American, Mozzarella, Italian)

Bake until cheese is melted.

Beverly Nielsen



1 doz Flour tortillas
½ lb Longhorn cheese
½ lb Monterey jack cheese
1 sm Can chopped olives
4 sm Cans tomato sauce
1med Chopped onion
1½ lbs Hamburger
1/8 tsp Garlic salt
½ tsp Tabasco sauce

Grate cheese and set aside ½ of each kind. Cook the hamburger and add the chopped onion. Let the hamburger cool and add ½ of each cheese and the olives. Add the garlic salt and tabasco sauce to the tomato sauce and heat in a fry pan. Dip the tortillas in the sauce, fill them with the meat mixture, roll and put them in a 13"x 9" baking pan. Heat the oven to 350 and when ready to bake, cover the enchiladas with remaining cheese and sauce. Bake for 30 minutes.

Beverly Nielsen



5 cups Flour
1 tbsp Baking powder
1 tsp Salt
2/3 cup Oil
1 cup Warm water

Use hands to knead dough till smooth. Cover, let stand 10 minutes. Form about 20 balls (golf ball size). Cover, let set for 1 hour. Roll into oval shape (pie crust thin). Fill with meat filling. Seal ends. Deep fry till golden brown.

Meat Filling:

3 cups Chicken, cooked and shredded
¼ cup Onion, chopped
¼ cup Bell peppers, chopped
Salt & pepper to taste
Garlic powder
1 can (8 oz) Tomato sauce
1 can (4 oz) Chicken broth
2 tbsp Oil (to saute onion and bell peppers)

Saute onion and pepper. Add meat and other ingredients. Season to taste and simmer ½ an hour. May substitute any kind of meat for chicken.

Beverly Nielsen


Flour Tortillas

5 cups Flour
½ cup Shortening
1 tsp Salt
2 tsp Baking powder

Mix by hand as for pie crust. Add 2 cups very hot water. Mix until well blended. Use hands (not too stiff, not too sticky). Divide dough into 12 portions. Form into balls and roll thin. Shape with saucer and knife if desired.

Beverly Nielsen


Corn Tortillas

1½ cups Yellow corn meal
1½ cups Flour
¾ tsp Salt
3 tbsp Shortening
¾ cup Warm water

Cut shortening into corn meal, flour and salt. Add warm water and form in a ball. Knead until it is no longer sticky. Divide into 2 balls and let it rest 20 minutes. From each ball into a 6-inch cylinder. Cut in 1-inch sections and roll into balls. Roll thin into 5-6 inch circle. Trim edges evenly. On heated ungreased griddle bake 1 minute. Turn and bake another minute. Makes 14.

Ruth Hammer



Corn tortillas
Onions, chopped
Green peppers, chopped
Green onion
Grated cheese
Taco sauce
Sour cream

Fry corn tortillas on one side, fold and turn. Fry crisp or as desired. Drain. Brown hamburger with onions and green peppers. Season to taste. Chop or shred lettuce, chopped tomato, chopped green onion, chopped celery, etc. Put hamburger and lettuce into shell. Top with grated cheese, salsa or taco sauce, and sour cream if desired.

Beverly Nielsen



2 lb Ground beef, brown and drained
1 lg Onion, chopped
1 lg Green pepper
1 can Chopped olives

Combine meat, onion, green pepper, and olives.


6 cans Tomato soup
6 tbsp Worcestershire sauce
2 tsp Hot sauce

Combine and heat until bubbling.

Fry 12 -18 tortillas in hot oil until bubbly (not crisp). Dip in sauce mixture. Lay in baking pan and fill with meat. Fold around filling. Cover with remaining sauce. Top with grated cheese and sprinkle with parsley flakes. Cover with foil and heat at 325 for 20 minutes or until hot and cheese has melted. Serve hot topped with sour cream or guacamole. (Plan 2 to 3 for men and 1 to 2 for women.)

Ruth Hammer


Jay's Original Taco Pie

1 Flour tortilla
Sour cream
Grated cheese

Spread tortilla with sour cream and grated cheese. Top with hot sauce and meat if desired. Fold in half to eat. (Developed for lst grade)

Jay Nielsen


Tamale Pie

½ cup Yellow cornmeal
¼ tsp Ground cumin
2 tsp Butter or oleo
1 lb Lean ground beef
1cup Chopped onion
1cup Chopped green or sweet red pepper
½ cup Chopped carrot
1 clove Garlic, minced
2 tsp Chili powder
1can (15 oz) Tomato sauce
1can (12 oz) Whole kernel corn, drained
1can (4 oz) Chopped green chili peppers, drained
½ cup Sliced pitted ripe olives

In a small saucepan combine cornmeal, cumin, 1¼ cups cold water, ¼ tsp salt, and 1/8 teaspoon pepper. Bring just to boiling; reduce heat. Stir in butter. Cook over low heat for 10 minutes, stirring often. Remove from the heat. Spread mixture on waxed paper into 8-inch square. Chill. In a large skillet cook beef, onion, green pepper, carrot, garlic, and chili powder till meat is brown and onion tender; drain. Stir in tomato sauce, corn, green chili peppers, and olives. Spoon mixture into a 12x7½x2 inch dish. Cut corn meal mixture into desired shapes, piecing together scraps, if necessary. Place on top of meat mixture. Seal, label and freeze. To serve, bake frozen casserole covered, in a 375 oven about 1½ hours or till heated through. Makes 6 servings. NOTE: If not freezing mixture, cook until all is bubbling well.

Karin Hammer


Hot Tamales

2 cups Chopped lean cooked meat
2 cups Yellow corn meal. Scald in:
4 cups Salted boiling water for 10 minutes

Spread on corn husks or parchment paper (wax paper).


½ cup Tomato sauce
2 tbsp Chopped onion
½ tsp Chili powder

Spread meat mix over corn meal and roll in wax paper. Tie ends. Steam for 3 to 4 hours.

Grandma Wilding



1 lb Egg Noodles, boiled until tender
2 lbs Ground beef
3 cloves Garlic, minced
1 med Chopped onion
1 lg Green pepper
1 lb Grated cheese
2 cans Tomato sauce
1 #2 can Whole kernel corn
1 tsp Salt
1 tsp Pepper
1 can Ripe olives, whole
1 tsp Chili powder

Combine ground beef, minced garlic, chopped onion and green pepper with seasoning and brown in skillet. Combine noodles, meat mixture, corn and olives with tomato sauce. Put in large baking dish. (Serves 12-14.) Mix half the grated cheese into casserole, top with remaining cheese and bake 30 minutes at 375.

Ruth Hammer/ Inez Peterson


Quiche Lorraine

12 strips Bacon, ½ lb, fried crisp & crumbled
1 cup Shredded Swiss cheese
¼ cup Minced onion
4 Eggs
2 cups Heavy cream
½ tsp Salt
¼ tsp Sugar
1/8 tsp Cayenne pepper
1 Unbaked pastry

Heat oven to 450, sprinkle bacon, cheese and onion into pastry shell. Beat eggs slightly, beat in remaining ingredients. Pour into pastry shell. Bake 15 minutes, reduce heat to 300 and bake 30 minutes or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes. Serve.

Beverly Nielsen



6 slices Bacon, fried crisp and crumble
1 tbsp Chopped onion
8 oz Shredded Swiss cheese
2 Eggs
1 cup Milk
½ tsp Salt
Dash Nutmeg

Saute onion in tbsp of bacon grease. Combine bacon and onion. Layer in a baked pie shell with Swiss cheese. Mix eggs, milk, salt, nutmeg and pepper and pour over bacon and cheese. Bake in pre-heated 450 oven 15 minutes. Reduce heat to 350 and bake 15 minutes more or until toothpick poked in center comes away clean. Serve hot. Variations: ham in place of bacon and mild cheddar for Swiss. Use chopped chicken and serve with chicken gravy.

Rayola Bell


Baked Beans

1 large can B&M baked beans
½ cup Brown sugar
½ small Diced onion
4 oz Tomato sauce
¼ tsp Chili powder
¼ tsp Franks hot sauce (or to taste)
½ pkg Little Smokies sausages
½ Diced green pepper
1 tsp Garlic

Mix together and bake 45 minutes at 300.

Karen Hammer

Yorkshire Puddings

2 tbsp Pan dripping from beef or vegetable oil
1cup Milk
2 lg Eggs
½ tsp Salt
¼ tsp Thyme
1 cup Flour

Preheat oven to 450. Spoon ½ tsp reserve drippings into bottom of each of 12 muffin-pan cups. Heat in oven 3 minutes. Meanwhile, combine milk, eggs, salt, thyme and flour in blender and blend until smooth, scraping sides. Pour evenly into hot muffin cups. Bake 13 to 15 minutes, until golden. Remove from muffin cups and serve immediately. Great with roast beef and potatoes.

Leon Hammer


Baked Beans

1 qt can Pork and beans
1 med Onion, chopped
1 tbsp Molasses
½ cup Brown sugar
1 tsp Chili powder
¼ cup Catsup
¼ lb Crisp, crumbled bacon or chopped ham

Blend together. Heat thoroughly 350 about an hour.

Ruth Hammer


Creamed Potatoes

10 med Potatoes, boil with jacket on then peel and grate
1 can Cream chicken soup
2 cups Sour cream
1½ cups Grated cheese
1/3 cup Chopped green onions, sauted in butter
½ cup Melted butter

Add salt and pepper to taste. Fold into grated potatoes. Add garnish (grated cheese or crumbs). Bake until cheese is melted.

Beverly Nielsen


Corn Scallop

1can (l7oz) Cream style corn
2 Eggs beaten
½ cup Crushed soda crackers
¼ cup Melted butter
¼ cup Condensed milk
¼ cup Finely shredded carrot
¼ cup Chopped green pepper
1 tbsp Chopped celery
1 tbsp Chopped onion
½ tsp Sugar
½ tsp Salt
6 drops Tabasco sauce
½ cup Shredded cheese

Combine all ingredients except cheese. Mix thoroughly, put into greased baking dish 8x8x2. Top with cheese and sprinkle with paprika. Bake at 350 for 30 minutes until set and golden brown. Serves 8.

Ruth Hammer


Three Bean Casserole

1 lb Ground beef
1 lb Bacon
1 cup Chopped onion
1 can (15 oz) Pork and beans
1 lb can Lima butter beans
1 cup Ketchup
1 lb can Kidney beans
1 tbsp Liquid smoke
¼ cup Brown sugar
3 tbsp Apple cider vinegar
1 tsp Salt
Pepper to taste

Brown hamburger in skillet. In another, cook bacon until crisp, drain off fat and add onions. Saute until tender, drain fat. Add cooked hamburger, crumbled bacon, onion, beans and other ingredients. I drain excess liquid form beans and add later if needed but often don't use it. Combine all of above and put in crock pot and stir well. Simmer on low 4-6 hours. Low on crock pot about 200. High on crock pot about 300.

Carol Park


Classic Green Bean Casserole

1 can Cream of mushroom soup
½ cup Milk
1 tsp Soy sauce
2 cans Green beans
1 can French fried onions

In a casserole dish combine soup, milk, soy sauce and pepper. Add beans and ½ can of the onions. Bake at 350 25 minutes or until hot and bubbling; stir. Top with remaining onions. Bake 5 minutes more.

Leon Hammer