| Category | Title | Author | Ingredients | Directions | Notes |
| BEEF | Reuben Meat Loaf | Kerry Robinson | 11 oz. can condensed tomato bisque soup
1 lb. ground beef 12 oz. can corned beef, finely chopped 2 1/2 c. soft bread crumbs 2 eggs (slightly beaten) 1 t. chopped parsley 1 lg. clove garlic, minced 8 oz. can sauerkraut, well drained and finely chopped 1/2 c. shredded swiss cheese 2 t. prepared horseradish 2 slices swiss cheese, cut in 8 triangles 1/2 t. caraway seed | Mix 1/4 cup soup, ground beef, corned beef, bread crumbs, eggs, parsley and garlic on waxed paper. Pat meat firmly into a rectangle (15 x 10). Combine sauerkraut, shredded cheese and caraway seeds. Press into meat to within 1 inch of edge. With aid of was paper, roll meat tightly jelly roll fashion. Seal seams and ends. Place in a 2 quart baking dish, cover with platic wrap, microwave on high 8 to 10 minutes, turning dish occasionally. Let stand covered 6 minutes. Combine remaining soup and horseradish; pour over loaf, recover. Microwave on high 4-5 minutes, turn dish once. Arrange cheese on loaf, overlapping edges slightly. Let stand covered for 5 minutes. (I have also baked this in the oven, much as you would any meatloaf, putting the sauce on top before baking. Bake uncovered, 350 about 1 hour to 1 hour 15 minutes (til done). Put cheese on top and place in over long enought for cheese to melt..
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| CHICKEN | Chicken Roll Ups | Kerry Robinson | 3 chicken breasts
2 c. cream of chicken soup 1/3 c. grated cheese 1/2 c. milk 2 pkg. crescent rolls | Precook chicken breasts and cut into small chunks. Spread 1/2 cream of chicn soup and dmilk on bottom of baking dish. Roll chicken chunks in crescent rolls. Place on soup mixture in baking dish. Cover with remaining soup mixture. Sprinkle with cheese and bake at 350 for approximately 30 minutes.
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| Hot Wings | Kerry Robinson | 5 lb. wings
2 c. ketchup 2/3 c. water 1/2 c. red hot sauce (small bottle) 1/2 c. brown sugar 6 T. worcestershire sauce 2 t. chili powder 1/2 t. garlic powder | Mix together sauce. Pour over wings. Bake at 450 for 1 hour and 15 minutes.
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| PORK | Quick & Easy Breakfast Casserole | Kerry Robinson | 4 slices of bread
1 lb. sausage, ham, or bacon 1 c. shredded cheese 6 eggs 2 c. milk 1 t. dry mustard, salt, pepper | Preheat oven to 350. Tear 4 slices of bread into pieces and place in greased 9x13 pan. Brown and drain 1 pound of sausage (links or loose) or ham, or bacon. Drain fat and put meat over bread. Sprinkle with 1 cup grated sharp cheddar cheese. Beat together 6 eggs, 2 c milk, 1 t dry mustard, 1 t salt and dash of pepper. Pour mixture over ingredients in baking dish. Bake 35 to 40 minutes. Cheese will rise to the top. This can be prepared the night before, covered and refrigerated until time to bake. Remove cover before baking.
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| Sweet And Sour Pork | Kerry Robinson | 1 lb. lean pork shoulder
1/4 c. vinegar 1 #2 can pineapple chunks 1/4 c. brown sugar 2 T. cornstarch 2 T. soy sauce 1/2 t. salt 1 green pepper, chopped 1/4 c. onion, chopped | Bown pork and add 1/2 c water. Cover and cook for 1 hour. Drain pineapple and reserve syrup. Combine brown sugar and corn starch. Add syrup, vinegar, soy and salt. Add to pork and stir til thickened. Add pineappe, pepper and onion and cook to desired tenderness. Served over rice.
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| SEAFOOD | Shrimp And Crab Casserole | Kerry Robinson | 1 1/2 lb. crabmeat
1/2 green pepper, chopped 2 c. cooked rice 1/2 lb. small shrimp 1/2 c. chopped parsley 1 1/2 c. mayo 2 pkg. frozen peas (thawed) | Toss lightly, place in greased casserole. Refrigerate covered and bake 1 hour at 350 covered.
| Can make now and bake later. |
| VEGGIES | Baked Cabbage | Kerry Robinson | 2 T. butter or margarine
2 T. flour 1 1/2 c. milk 4-5 c. cut cabbage 1 1/2 t. salt 1/2 lb. grated cheddar cheese 1/2 c. cornflakes (crumbled) | Salt and cook cabbage until tender. Drain, Grease baking dish and add cabbage, cheese and white sauce, Sprinkle corn flakes over top and bake at 350 until golden brown.
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