Spaghetti Pie

6-8 oz. uncooked spaghetti
2 T. butter
1/3 c. grated parmesan cheese
2 eggs, well beaten
1 c. cottage cheese
1-2 lbs. ground beef
1/4 c. chopped onion
1/4 c. green pepper, optional

Cook spaghetti, drain, stir in butter and eggs. Add parmesan cheese, place in greased cake pan. Spread cottage cheese over spaghetti crust. Brown meat, add onion and green pepper. Drain off fat. Stir in 1 can of your favorite spaghetti sauce. Simmer for 2 minutes. Spread over cottage cheese. Bake uncovered for 20 minutes at 350 degrees. Sprinkle mozzarella cheese over the top and bake 5 minutes more covered.

Hunter's Chili

6 lbs. ground beef or venison
1 large can chili beans
2 cans stewed tomatoes
2 cans rotel tomatoes and green chilies
2 cans tomato soup
20 oz. V-8 cocktail juice
    (rinse cans with water and add to soup, about 1 cup total, or more if preferred)
chili powder
Lawry's seasoning
pepper

Brown meat, add chili powder, Lawry's and pepper to taste; can add onion to this but if using stewed
tomatoes, not necessary. You can put all tomatoes in the blender and liquefy them if you prefer no chunks.
Stir in tomato soup and add V-8 juice. Simmer several hours.

This will make about 6-7 qts. of chili so use a large pot. We like to add sour cream, shredded cheese and
corn chips to our bowl or some prefer just crackers with it.



Fiesta Corn Bread

2 cups all-purpose flour
1-1/2 cups cornmeal
1-1/2 cups (6 ounces) shredded mild cheddar cheese
1 can (7 ounces) Ortega Diced Green Chilies
1/2 cup sugar
1 T. baking powder
1-1/2 tsp. salt
1 can (12 ounces) evaporated milk
1/2 cup vegetable oil
2 eggs, lightly beaten

In a large bowl - combine flour, cornmeal, cheese, chilies, sugar, baking powder and salt; mix well.
Add evaporated milk, oil and eggs; stir just until moistened. Spread into a greased 13 inch x 9 inch x 2 inch
baking pan. Bake at 375 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack for 10 minutes; cut into squares. Serve warm. Yield: 24 servings.



Hobo Dinner

Tear off large pieces of foil for as many dinners as needed. Make a hamburger pattie to size desired by individuals
and place in center of foil. Season as desired. Top each pattie with potato slices and carrot slices ( as many as
each individual desires). Season with salt and pepper. Fold the ends of the foil up and seal them together for each dinner.
Bake at 350 degrees for 1 hour or longer if dinner is very large.

May be eaten directly from foil or dumped onto a plate. This is a very easy way to take a "hot meal" to the field
to relieve the "ho hum" of sandwiches. They may also be cooked on the grill or campfire.



Twice Baked Potato Casserole

6 medium potatoes baked
1/4 tsp salt
1/4 tsp pepper
1 pkg bacon, cooked and crumbled
24 oz. sour cream
8 oz. shredded mozzarella cheese
8 oz shredded cheddar cheese
chopped onion

After baking, cut potatoes into 1 inch cubes . Place half in a greased cake pan, sprinkle half the salt, pepper,
onion and bacon on top. Top with half of sour cream and cheese. Repeat layers. Bake uncovered at 350 degrees
for 20-25 min. or until cheese is melted.



Wild Rice Medley

1 cup sliced mushrooms or 1 can (4 oz.) sliced mushrooms, drained
1/4 cup chopped onion
1 tblsp. butter or margarine
1 package (6 oz.) long grain and wild rice mix
2 cups water
1 cup (4 oz.) Bird's Eye frozen baby carrots, thawed
2 tsp. Dijon or spicy brown mustard
1 cup (4 oz.) shredded Swiss cheese

In a large saucepan, saute mushrooms and onion in butter for 5 minutes, stirring constantly. Stir in rice, contents
of seasoning packet and water, bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir in carrots and mustard.
Cover and simmer 10 minutes longer or until most of liquid is absorbed. Remove from heat, stir in cheese. Cover and
let stand 5 minutes or until cheese is melted and liquid is absorbed. Serves 6.



Four Bean Medley

8 bacon strips, diced
2 medium onions, quartered and sliced
3/4 cup packed brown sugar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 can (16 oz.) baked beans, undrained
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15-1/2 oz) butter beans, rinsed and drained
1 can (14-1/2 oz.) cut green beans, drained

In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings, set bacon aside. Saute onions in
drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder. Simmer, uncovered for 15 min.
or until onions are golden brown. Combine the beans in a slow cooker. Add onion mixture and bacon, mix well.
Cover and cook on low for 6-7 hours or until the beans are tender. Serve with a slotted spoon. 8-10 servings.



Sour Cream of Potato Soup

1/4 pound Bacon, diced
1 med. onion diced
2 stalks celery, diced
2 tablespoons flour
3 cups water
2 cups chicken broth
4 large potatoes, peeled and diced
1 1/2 cups sour cream
Salt and pepper to taste

Cook the bacon pieces in a heavy soup pot until they start to brown. Add the onion and celery and cook until
just soft. Sprinkle on the flour and cook for 3 minutes. Add the water and broth. Add the potatoes and slowly
bring to a boil. Reduce the heat and simmer until the potatoes are soft (about 30-40 minutes). In a separate bowl,
ladle in 2 cups of the soup broth. Whisk in the sour cream until blended. Whisk the mixture back into the soup.
Heat for 3 minutes longer. Adjust seasonings. Serve warm. Serves 4-6.