1 Round steak, about 1/2 inch thick
   1 can of Stovetop Stuffing (you won't need it all)
   seasonings to your taste ( I like cavenders)
   1 cup of Pepsi
   1/4 cup brown sugar
   1 cup spaghetti sauce
   about 10 toothpicks
   1 casserole dish

   Take the round steak an cut it down the fat line into 2 pieces. Tenderize the steak pieces with a meat hammer  

   until about 3/8" thick. Rub your seasoning into the meat. Take a small amount of  Stovetop Stuffing and 

   place it lengthwise in the middle of the meat. Now poke a toothpick threw one side of the meat near an end, 

   bring up the very end of the meat and poke the toothpick  threw it and then the other side of the meat. 

   You should now have a pocket, stuff the pocket with the stuffing bringing up the sides of the meat and 

   holding it in place with a toothpick. Your steaks should now look like 2 tubes. Place the tubes in a casserole dish.

    In a small mixing bowl, place the Pepsi, brown sugar, and spaghetti sauce and mix well. It should be slightly runny.

    If it 's not add small amounts of water.

   Now pour the sauce over the tubes making sure that some of it gets to the stuffing. 

   Bake at 350 degrees for about 45 minutes in the covered casserole dish.

   Pull the toothpicks  before serving, cut the tubes in 1/2 (make 4 smaller tubes) serves 4.

   Recipe from Rick Sidebottom GWRRA  AR  Chapter L

     (This recipe is very sweet)
     (I have opted to 1/2 cup sugar instead)
     3   Cups mashed cooked sweet potatoes
     1   Cup sugar
     1/2 Cup melted margarine or butter
     2   Well beaten eggs
     1   Tsp. vanilla extract
     1/2 Cup milk

      Topping:1/2     Cup firmly packed brown sugar
      1/4 Cup all purpose flour
      2 1/2 Tbs. Melted butter or margarine
     1/2 Cup chopped pecans (or place whole pecans on top of mixture)
     (optional-1 Tsp cinnamon)
 

     Combine sweet potatoes, sugar, 1/2 cup butter, eggs, vanilla and milk;
     Mix well. Spoon into a 2-quart casserole.  Cover with topping.  Bake at 350
     degrees for 25 minutes. 8 servings.
     For topping: combine brown sugar, flour, 2 1/2 Tbs. butter and pecans;
     mix well.
     Sprinkle on top of potato mixture before baking.

     Recipe provided by Linda Whitmer F/CD Chapter D in Virginia.

     1/2 c. (2 oz) thinly sliced Pepperoni.
     1 medium green pepper, cut into strips.
     2 c. spaghetti sauce with mushrooms.
     1/3 c. pitted ripe olives cut in half.
     4 c. hot cooked corkscrew macaroni. (3 c. dry).
     1 c. (4 oz.) shredded mozzarella cheese.
     Grated parmesan cheese.

      In a 10 in. skillet over med. Heat, cook pepperoni and green pepper until
      pepper is tender-crisp, stirring often.  Stir in spaghetti sauce and olives.
      Over med-high heat, heat to boiling.  Reduce heat to low.  Cover, cook 10
      min., stirring occasionally.  Remove from heat.  Toss with macaroni and
      mozzarella cheese.  Serve with parmesan cheese.

     Recipe Provided by Cheryl Smith (Bill Smiths wife Newsletter editor of FL2-A) .

     6 cups of cooked, pealed, mashed sweet potato's
     2 sticks of butter
     4 large eggs.
     4 teaspoons vanilla.
     1 cup white sugar.

     Mix above ingredients and pour into a 3/4 inch Pyrex pie plate.

     TOPPING

     1/3 stick melted butter.
     1 cup light brown sugar.
     2 tablespoons flour.
     1 cup chopped walnuts.

     Mix and Cool.  Crumble onto pie.

     Bake at 325 degrees for 30-45 minutes.
     Serve hot.

     Recipe provided by Bill Smith Newsletter editor of FL2-A.

    Take a bunch of carrots, bunch of celery, bunch of potatoes, peeled, chunk of ham.
    salt, pepper, and cut it all up and put it into a pot of boiling water . Add torn up head of
    cabbage on top cover and let cook till spuds are done.
    Yummy  I call it Jims stew.
    Great for campouts.

     Recipe provided by Jim from GWRRA message boards.

    4 lbs baby-back ribs
    2 bottles hickory flavor BBQ sauce
    1 jar apricot jam or jelly
    2 teaspoons pineapple extract
    2 tablespoons soy sauce

    Preheat oven to 450 degrees.
    Cut ribs into sections that will fit in your crock pot.
    Bake ribs for 25 minutes.
    Mix all other ingredients together in a large mixing bowl.

    Remove ribs from oven and place one section in crock pot.  Spoon part of
    mixture over the ribs.  Add the next section of ribs to the crock pot and spoon
    mixture over them.  Continue until all rib sections are in crock pot.  Pour
    remaining mixture over them.

    Set crock pot on low and cook for 8 1/2 or 9 hours until tender.

    Recipe provided by Judt Pickett of Chapter R.

     MARINADE - Do this the day before.
     2 cloves Garlic, chopped
     2 large Onions, sliced in rings
     1 teaspoon Cumin
     1/3 cup Worcestershire Sauce
     1/4 cup Soy Sauce
     1 teaspoon Liquid Smoke
     1/3 cup Lime Juice
     1 teaspoon Salt
     1 pound uncooked Beef Roast, thinly sliced.
     Combine all ingredients in non-metal container, cover, and refrigerate overnight.

     OPTIONAL TOPPINGS - I use them all.

     GUACAMOLE,  REFRIED BEANS, SOUR CREAM, SHREDDED CHEDDAR,
     PICO DE GALLO

     I use frozen, canned guacamole.  I also use canned refried beans.
     Before serving, allow time for the guacamole to thaw.
    Warm beans before serving.

     FRESH PICO DE GALLO (Make this on the day you are serving the fajitas - allow it
     to sit for 1/2 to one hour before serving so it can marinade itself)
     2 cloves Garlic, chopped
     1/2 cup Green Onions, chopped
     1 large Tomato, chopped
     2 Serrano Peppers, chopped (or one Bell Pepper) - If you like it hot, use Jalapeño Peppers.
     1/3 cup Cilantro, chopped
     1 teaspoon Salt
     1 tablespoon Lime Juice
     Stir all ingredients together, and allow to marinade.

     OTHER INGREDIENTS
     Flour tortillas
     Vegetable oil (I use olive oil)

     COOKING
     Remove beef and onions from marinade.

     Heat 1/4 cup olive oil in skillet and add beef and onions.  Sauté until onion becomes
     translucent (about 5 to 10 minutes), stirring as needed.  When done, drain and place
     in a serving bowl.

     Warm tortillas in the microwave.

     To assemble, place a tortilla flat on the plate, place meat & onion mixture in center.
     Add desired toppings, and roll up like a burrito.

     Recipe provided by Judy Pickett of Chapter R.

     Two butterfly pork chops, cut in half    (Or you can use two rib eye steaks)
     1 package dry Tomato & Basil soup mix (Knorr brand is good)
     1 Tb vegetable oil
     1 large red onion 1/2 sliced, 1/2 chopped
     1 cup brown sugar
     4 tsp Worcestershire sauce
     1 cup water

     Preheat oven to 375 degrees.
     In large, baking dish with cover combine as follows:
     Stir together soup mix, brown sugar, Worcestershire, and water until well blended.
     Add in pork chops and chopped onions.
     Spoon sauce over top of pork chops and try to get them mostly covered.
     Layer onion slices over the top.
     Put lid on dish and bake for 1 hour.

     Recipe provided by Judy Pickett of Chapter R.

      3 c. cabbage, chopped
      2 c. onion, chopped
      1 lb. ground beef
      1 tsp. salt
      1/2 tsp. pepper
      Roll dough (make your own or use frozen)

      Brown and drain beef in non stick skillet until no longer pink.  Add
      cabbage and onion.  Cover and cook about 15 minutes, stirring
      occasionally, until tender.  Add salt and pepper; cool to lukewarm
      Roll dough about 1/4 inch thick; cut in squares.  Put filling in each
      square, pinch together, and place on baking sheet sprayed with non stick
      coating.  Let rise 20 minutes.  Bake at 350 degrees for 20 minutes.

      Recipe provided by Glenn Koch.

     2 bullion chicken cubes
     2 cups of water
     4 chicken breast ( boneless)
     1 can of cream of mushroom soup
     1 can of cream of chicken soup
     1 tsp. of pepper
     1 tsp. of salt
     1 tsp. of soul seasoning
     1 package of flour tortilla

     Bring 2 cups of water to a boil, add chicken and bullion cubes. after chicken
     is cooked take out and cut up. next add your chicken and cream of mushroom
     soups to mixture along with salt pepper and soul seasoning.
     Cut up flour tortilla and put in mixture let cook for about 10 minutes.

      Recipe provided by Melody Clark Oklahoma District COY.

     1 pound of ground beef
     1 15 oz can of tomato sauce
     1 package of taco seasoning
     1 15 oz can of refried beans
     2 oz of shredded cheddar cheese
     2 1/2 cups of corn chips

     Brown ground beef drain off grease, and 2 cups of tomato sauce and the taco
     seasoning, mix well. using a 11x8x2 pan place crushed corn chips in pan,
     next put the ground beef mixture on next. Mix the remaining tomato sauce with refried
     beans, and put this on top of meat mixture. cook in oven for 40 mins. on 375 degrees.
     Take out and put shredded cheese on the place back in oven till cheese has melted.

     Recipe provided by Melody Clark Oklahoma District COY.

    1 lb good quality hamburger
    1 chopped onion
    pinch of salt
    dash pepper
    1 tablespoon Worcestershire sauce
    1 tablespoon tomato paste

    Cook together in a pot with about 2 cups water until all color has gone from the
    meat simmer gently for 5 minutes.
    Make a gravy (brown sauce) and stir in.
    Mixture should not be sloppy .
    Grease a deep pie dish with butter and line with puff pastry sheets.
    Prick pastry a couple of times so air can escape.
    Put meat into pie dish moisten edges and cover with more pastry.
    Push fork tines around edges of pastry to join.
    Brush top with a little egg and prick a few times.
    Bake in a moderate oven until golden brown.
    Serve with mashed potato, peas, carrots and tomato sauce (ketchup)

    Recipe provided by Blokette from Chapter AU-A from Australia.

      1 leg lamb or 2 small legs.
      Do not buy mutton as this is tough
      make small slits all over and insert slivers of garlic  leave overnight.
      Bake for 1 ½ to 2 hours until almost falling from bone.  There is no
      need to add fat to the pan, just put the roast straight in a dry pan.

       Recipe provided by Blokette from Chapter AU-A from Australia.

     1 pound good quality hamburger mince
     1 small finely chopped onion
     1 small grated potato
      pinch salt and a dash of pepper

     Form into meatballs, roll in flour and place into a pan that has had
     added to it 1 tin of tomato soup concentrate and 1 tin water.
     Simmer gently for ½ hour.
     Serve on a bed of rice with garlic bread.

     Recipe provided by Blokette from Chapter AU-A from Australia.

      Quantity of sausages, pork are the nicest, rolled in plain flour
      and pricked three or four times.
      Fry gently in hot fat until crispy golden  remove and keep warm
      add 1 chopped onion to the fat and fry until transparent.  Remove,
      boil potatoes in salted water until cooked, drain water and mash adding
      a teaspoon butter (no more) and a little milk.  When  fluffy and lump
      free add the onions

      Serve with peas and carrots with gravy (brown sauce) on top of potatoes.

       Recipe provided by Blokette from Chapter AU-A from Australia.

     4 boneless, skinless chicken breasts
     4 slices Swiss cheese
     4 slices LEAN ham or prosciutto
     1 egg, beaten with a little water
     flour
     breadcrumbs
     salt
     pepper

      Beat chicken breasts until about 1/4 inch thick, season with salt and pepper, place slice
     of cheese and slice of ham on chicken breast.  Roll from wide side, secure with toothpicks.
     Roll chicken breast in flour, then egg mix and finally in bread crumbs.  Brown in heavy
     skillet in olive oil and butter.  When browned, place in 350 degree oven until internal
     temperature reaches 160.  approx 1/2 hour.

     Sauce

     1 cup salt free chicken broth
     3 tablespoons dry sherry  (I recommend not using cooking sherry)
     pinch rubbed sage
     pinch thyme
     1 tablespoon chopped chives
     1 cup heavy cream

     deglaze pan used to brown chicken with chicken broth and sherry,  bring to boil,
     add cream, and herbs.  reduce heat, cook until slightly thickened.  Adjust seasoning
     to taste.  Spoon over chicken breasts and serve.

       Recipe provided by John Mullan

     4-6 BONELESS SKINLESS CHICKEN BREASTS
     2 BULBS OF GARLIC
     APPLE JUICE

     Break apart the garlic bulbs and remove only the loose skin, do not peel.
     Line the bottom of an 9X13 glass baking dish with the cloves of garlic.
     As many as it takes to cover the bottom fairly evenly.  Lay the chicken boobs on
     top of the garlic, and fill the dish with apple juice, about half way up the side of
     the chicken, so it will absorb the flavor.  Cover with foil and bake about one hour
     at 350, or until done.  At the table, each person squeezes the garlic cloves onto
     good Italian bread, or onto toast. You will be amazed at the flavor and mildness
     after it cooks in the juice. A garlic lovers dream.

     Recipe provided by Paul Pirrello Wings of Naples, Chapter director.

     1 lb. long pasta of your choice (I like angle hair)
     2 pg. frozen broccoli cuts, or one cauliflower & one broccoli, or two
     cauliflower, according to family tastes.
     1 can Chicken Broth
     garlic to taste
     onion to taste

      Cook the pasta as per directions and drain.  While the pasta is cooking, chop
      onion, crush the garlic, salt and pepper to taste.  Cook the vegetables in the broth,
      onions, and garlic.  Pour over the drained pasta, in a serving dish, and serve hot.
      I usually use a soup bowl to eat out of due to the liquid.
     An option that I use sometimes is to cook a couple of chicken breast (boneless,
     skinless) in the broth, then remove and shred.  Add it back to the broth while cooking
     vegetables.

      Recipe provided by Paul Pirrello Wings of Naples, Chapter director.

      4 slices of toasted bread, torn apart
      2 eggs
      2 boxes of Jiffy mix, baked as directed or large cake of cornbread
      1/2 canister of stuffing mix
      Lg onion chopped
      4c broth (start w/ 3c & mix in more as needed)
      3 Tlbs sage
      2 chopped boiled eggs
      2 cans of cream of chicken soup
 

        Recipe provided by Traci Hambright  Chapter N Gaffney South Carolina.

     TAKE A FIRM WHITE FISH (CATFISH, GROUPER, SHARK).
     IN A LARGE SAUCE PAN POUR ENOUGH CANNED SWEET MILK
     (CARNATION) SO TO COVER THE FISH LATER.  SEASON THE MILK
     WITH OLD BAY, SALT AND PEPPER TO TASTE. ADD THINLY SLICED
     ONION.
     BRING TO BOIL.
     ADD FISH AND COVER, SIMMER UNTIL DONE ABOUT 15 MINUTES).

      Recipe provided by TODD SEADORF FLORIDA ASSIST DISTRICT ED.

      Use a 9 X12 glass Pyrex dish
      Pour 1 & 1/2 cup minute rice in dish
      cover with 1 can cream of mushroom soup & 1 can water
      position 4 (to 6) chicken breast over rice
      bake covered,1 hour at 350

      Recipe provided by Ron & Barbara Carver Region I, Leadership Trainers.

     Place 2 chicken breasts in glass dish; pour Uchida Sauce (stir fry
     sauce) just a small amount in bottom of dish;
     bake for 30 minutes covered at 350.

     Recipe provided by Ron & Barbara Carver Region I, Leadership Trainers.

      Place 1 LB of hamburger in bottom of 9 X12 glass dish; smooth out over
      the entire bottom of dish; sprinkle diced onion over hamburger; cover
      with 1 can of cream of mushroom soup *; top with tatter tots--place
      evenly over the top
      bake uncovered at 350 for 40 minutes.
      [serve with tossed green salad or fruit salad and a vegetable].
      Good company dinner. Fast and easy

      * can substitute cream of mushroom soup with cream of celery or cream of
       chicken.

        Recipe provided by Ron & Barbara Carver Region I, Leadership Trainers.

             MIRLITON  STUFFING

    6 medium-size mirlitons or as many as you want.  This depends on how much
    stuffing you want to end up with. (Coyote       Squash or Vegetable Pears)
     l/4 to 1/2 cup of chopped yellow onions (or white onions)
     l/4 cup milk
     2 tablespoons margarine or butter
     3/4 cup of finely chopped green onions
     3 garlic cloves, minced   (optional - or you can use garlic powder depending on
     personal taste)
     1 cup of bread crumbs
     l/4 cup parsley (fresh or dried)
     l/2 cup olive oil
     l/2 cup of raw shrimp, chopped fine   (See note about meat at bottom of page)
     l/2 cup cooked ham        (See note about meat at bottom of page)
     l/2 teaspoon salt
     l/4 teaspoon cayenne pepper       (optional - use to taste if want hotter)

      NOTE:   While cooking mirlitons, you can be getting meat ready; cut up all seasoning.
       Fry off ground meat and ham; shrimp should be cooked just a little.

      1.) Wash mirlitons thoroughly; cut in halves;  place cleaned mirlitons in pot
      and cover with water; boil until tender (about one hour).  Tenderness can
      be tested when fork can be place into mirliton with ease.  Remove from
      heat; remove mirlitons from water; place on plate or other flat surface until
      cool enough to handle with bare hands.  Scoop out seeds and discard.  Scoop
      out pulp and place in bowl.  This can be done easily with a teaspoon.  Try not
      to make hole in skin.  Place on side.

     2. Sauté onions, green onions, garlic and parsley in olive oil.  Just enough olive oil
     to cover bottom of pan.  Add meat.  Cook, all ingredients stirring gently until
     well blended.

     3. Add mirliton pulp, smash pulp to mix in with sautéed ingredients.   You will
     notice mixture sort of watery.  Add bread crumbs, little at a time.  Mixture will
     begins looking like a paste.  Add your milk and margarine and cook
     until paste consistency is acquired again.  Mixture should be cooked down
     until it looks a little tan looking.  Remove from heat.

     4. Mirliton shells can be filled with mixture or place finished mixture in a baking
     pan.   Sprinkle lightly with bread crumbs and bake in 375 degree until
     bread crumbs are browned; about 15 to 20 minutes.  (Another way to do
     this place under broiler until bread crumbs are browned; about 5 minutes;
     keep close eye on mixture when doing it this way.  Can burn quickly.)

     NOTE:  You can use any type of meat you desire; shrimp, ham, ground meat.
     You can also mix two or three together (example:  shrimp/ham;
     ground meat/ham; ground meat alone or ham alone).

      GOOD LUCK AND HOPE YOU CAN UNDERSTAND THE RECIPE
       Recipe provided by Trina P. Gilford Chapter Director LA. - "F" Slidell.

     3-5 # rump roast
     1bottle red wine (Cheap bottle like Meijer’s red Seedling works well)
     2 tbsp wine vinegar
     1 package Lipton Onion soup
     1 tsp chopped garlic
     3 tsp salt
     3tbsp Dijon mustard
     3 tbsp lemon juice
     2 tsp cayenne pepper

     Mix all ingredients together in crock pot and marinate roast overnight.  Next
     morning turn crock-pot on at low temperature and go to work.
    When you arrive home turn off crock-pot and let roast settle.  Drain marinade
     into a saucepan and bring to a boil   Add cornstarch and thicken to desired
     consistency.  Serve roast with the gravy.

     Recipe provided by Tim and Anita Kendrick Oh Chapter L.

     3 cups cooked rice
     salt & pepper to taste
     1 to 1 /12 pints sour cream
     2-4-oz cans diced green chili
     approx. 3/4 pound jack cheese, sliced
     approx. 1/2 cup grated cheddar cheese

     Mix green chilies and sour cream.  Season rice with salt and pepper,  in a buttered
     casserole dish, approximately 1 to 1 1/2 quarts, layer rice, sour cream mixture,
     cheese slices until casserole dish full.  Top with the cheddar cheese.  Bake in 350
     degrees for about 30 minutes or until hot and bubbly.  Makes about 8 servings.

     This is an older recipe, my mother gave it to me in 1975.  Goes great with any main dish.
     Well received at potlucks!

       Recipe provided by Jan Gardner, CO-T.

     2 to 3 tablespoons virgin olive oil.
     4 chicken breasts
     1 large onion, chopped into 1/4 in. pieces.
     3 cloves garlic, crushed & chopped fine.
     2 shallots, chopped fine
     1/2 cup dry white wine.
     1 1/2 tsps. red wine vinegar.
     salt & pepper to taste.
     2 basil leaves, dried or fresh.

      Heat olive oil in large frying pan.  Sauté' chicken over medium heat, turning
      occasionally, for about 20 min.
      While chicken browns, add onion, garlic & shallots to pan.  After about 20 min.
      add wine, vinegar, salt, pepper & basil mixture to pan.  Cover tightly, and allow
      to simmer for about 30 min.  Serve with pasta, rice or vegetable.
      Serves 4.

       Recipe provided by Phil Mori C/D GA Chapter J.

     1/2 cup butter.
     juice from 1 lemon.
     1 tsp. salt.
     1 garlic clove.
     dash of pepper.
     1/2 tsp. paprika.
     4 chicken breasts.

      Put all ingredients, except chicken in skillet and heat.  Arrange chicken pieces on
      rack in skillet.  Cover and steam for about 45 minutes or until chicken is cooked,
      turning several times.
      Makes 4 servings.

        Recipe provided by Phil Mori C/D GA Chapter J.

 
      Great for Sunday afternoon watching race or game!
 
     3lb chicken wings, cut apart into "drumette" & wing piece
      large bottle Louisiana or other hot sauce
     1 package dry Ranch dressing
      gallon zip lock bag
 
      Cut wings, place in zip lock bag, pour dry dressing and hot sauce over for marinade.
      Seal and let sit hours or overnight.
      Take out and place on hot grill - Cook til done.  DELICIOUS!!!  Great flavor and you
      won't believe it - they're not hot!
 
      This hot sauce marinade also works for fish.  Soak fish for hours in hot sauce, then batter
      (use Onion Ring mix!) or flour & meal and fry.  Yum!
 
      This recipe provided by Tom & Sue Rodgers GWRRA#149607  Jacksonville,
       FL Chapter FL-1X