I love the community/church group fund raising-type cookbooks. They are always filled with the very best a townís or organizationís cooks have to offer. Iíve found that if I get lots of them from the same area of the county, they are pretty much the same recipes. Our favorites are all represented and most of our favorites are our friendsí favorites too. So, one of the ways I add to my collection of this type of cookbook is to search them out when Iím on the road. The home style recipes from other areas of America are much different than those from my home in the Midwest. Pleasures From The Good Earth (2008, Morris Press, Kearney, NE) was compiled by the Logan, New Mexico United Methodist Church Women.
One pound ground beef
One can chili sauce
One can (15 oz.) Ranch-style beans
One-half cup chopped onions
One cup grated cheese
Four hamburger buns
Brown meat. Add chili sauce, beans and onion. Cook 5 minutes more. Top burger bun halves with meat and cheese. Enjoy! SANDYíS NOTE: These seem to be open-faced sandwiches eaten with a fork. YUM!
One pound hamburger
One medium onion, chopped
One can Ro-Telģ tomatoes with green chiles, chopped
One can Mexican-style tomato sauce
Garlic salt to taste
Four ounces spaghetti
Brown meat and onion. Drain. Add Ro-Tel, tomato sauce, two and one-half sauce cans of water, garlic salt and spaghetti that has been broken into one-inch pieces. Cover with lid and simmer until pasta is done. Add cheese when serving. Delicious with flour tortillas.
Flaky Topped Spicy Lasagna
One pound ground beef
One clove garlic, minced
One-half medium onion, diced
One jar (14 oz.) pasta sauce
Two tablespoons hot sauce
One can (4 oz.) mushrooms
One cup ricotta cheese
One cup chopped fresh spinach
One cup cottage cheese
Two cups shredded mozzarella cheese
One can (12 oz.) flaky biscuits
Green chiles to taste
Heat over to 375 degrees F. Spray a 12x8 pan with cooking spray. Brown the beef, garlic and onion. Stir in pasta sauce, green chile, hot sauce and mushrooms. Simmer 15 minutes. In a small bowl, combine ricotta and spinach; mix well. In the baking dish layer half the beef mixture, half the ricotta mixture. Layer the cottage cheese and mozzarella. Repeat. Separate biscuits into three layers. Arrange over the cheese layer, over lapping. Bake for 25-30 minutes
One unbaked pie shell plus a lattice top crust
One bag (12 oz.) cranberries
One cup brown sugar
One-half cup white sugar
Three tablespoons flour
One can (8 oz.) crushed pineapple, drained (save juice)
One-quarter cup pineapple juice
Two tablespoons butter
One-half cup chopped pecans
One-quarter teaspoon salt
One-half teaspoon almond extract
Whole pecans for top
Combine cranberries with pineapple juice and both sugars. Cook until cranberries are hot, stirring constantly. Mix flour with pineapple and add to cranberries. Add butter, chopped pecans, salt and almond extract. Pour into an unbaked pie crust. Place the lattice crust on top. Bake at 425 degrees F. for 25 minutes. Place whole pecans in the holes of the lattice and then bake at 350 degrees F. for 10 more minutes.
The ladies in New Mexico have a different approach to the kitchen arts and itís fun to try their ideas. I love the thought of green chiles in my lasagna.
And...thatís all she wrote.
Sandy Olson can be reached via email at firstname.lastname@example.org