Beef Enchilada Pie

by: Sheila Olsen

1 lb ground beef

1 medium onion, chopped (1/2 cup)

1 can (10 oz) red enchilada sauce

½ cup frozen corn, thawed & drained

1 can (4.5 oz) chopped green chiles, drained

1 teaspoon ground cumin

5 flour tortillas for burritos

1 cup shredded Mexican cheese blend

Cook beef and onion 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce, set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Simmer uncovered 5 minutes.

Place one tortilla in bottom of pan, top with about ¾ cup beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.

Bake 30-40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.

Baked Beans & Italian Hot Sausage

by Merrill Smith

Ingredients

4 cans pork and beans
1 cup brown sugar
1 cup catsup
1 ½ Tbsp Worcestershire sauce
1 large green pepper, chopped
1 large onion, chopped
¼ lb bacon, sliced
1 small can crushed pineapple, drained (optional)
1 lb (19oz) Italian hot sausage (Johnson Ville brand)

Preheat DO to 350 degrees F.

Take 2 cans of pork and beans, drain and rinse in water lightly.  Mix all cans of pork and beans in bowl.  Mix other ingredients with pork and beans (Brown Sugar, Catsup, Worcestershire Sauce, Crushed Pinaeapple).  Brown Italian hot sausage links (stab links when hot to release excess juices in pan).  Remove links and saute onions and green peppers in suage juices.  Add cut up sausage, onions, and green peppers to mixture.  Stir mixture.  Bake at 350 degrees for 1 ½ hours or until hot.

Ham Fried Rice

by Leezanna Hill

Ingredients

1 cup frozen peas.  Bring to room temperature.
3 large eggs
½ cup dry rice, prepared per instructions
4 scallions or green onions.  Approximately ½ cup finely chopped.
8 oz cubed ham
Soy Suace
Salt and Pepper
Garlic Salt
Vetable Oil

Preheat DO to 350 degrees F.  Coals on the bottom only.

Cook rice the day before and refrigerate.  Place rice in container to be used the next day.

In DO with a little oil scramble eggs stir and finely chop.  Add Ham chunks with scallions in with the eggs and stir.  Add a little salt, pepper and garlic salt and stir for 2 or 3 minutes.  Add a little more oil (no more than a tablespoon).  Add peas to mixture and stir for a few minutes.  Add pre-cooked rice from the day before into the mixture, stir, add soy sauce to brown the rice and to taste.  Don’t add too much soy sauce but enough to brown the rice while stirring.  Add more salt, pepper and garlic salt to taste.   Stir mixture and keep from burning on the bottom.  

Strawberry Rhubarb Cake

by Merrill Smith

Serves 6-8

Ingredients:
2 cups rhubarb, finely cut (raw)
2-3 cups fresh strawberries, finely cut
¾ cup sugar
1 small package red strawberry jello
3 cups small marshmallows
1 cake mix and ingredients to prepare it (white or yellow)

Directions:

Spread strawberry and rhubarb mix over bottom of 12” dutch oven
Mix 1 cup sugar with 1 small package red strawberry jello
Shake evenly over strawberry rhubarb
Cover strawberry rhubarb and sugar/jello mix with small marshmallows
Prepare one cake mix according to package directions (white or yellow are probably best, but you could experiment with spice or something else).  Or use your favorite cobbler mix directions.
Pour prepared cake mix over top of marshmallows.
Bake at 350 degrees F for 30 to 60 minutes rotating every 15 minutes 45 degrees.  Check with tooth pick to make sure cake mixture is done (tooth pick should be clean…no batter).

Serve with ice cream or whipped topping, if desired.