Oven-Fried Fish Nuggets

1/2 c bread crumbs
1/2 c crushed cornflakes
1/2 c grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1 1/2 pounds cod fillets, cut into 1-in cubes (I think you could use any mild fish.)
butter, melted

In a shallow bowl, combine bread crumbs, cornflakes, cheese, salt and pepper.  Dip fish in melted butter, then in crumb mixture.  Place on greased baking sheet.  Bake at 375 for 15-20 minutes.

Pepperoncini Beef

1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini (we like to remove the stems)
1 bell pepper, sliced
1/2 onion, sliced

1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, followed by pepper and onion. Pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2. Cover, and cook on Low for 6 to 8 hours.

Serving Ideas: Filling for gyros or on hoagies with mozzarella cheese.

Maid-Rites (Authentic Iowa Food!)

1 lb ground beef

2 cups hot water

1/2 cup chopped onion, dehydrated or fresh

2 Tbsp granulated chicken bouillon

4-6 large hamburger buns

Ketchup, mustard, sliced dill pickles, or raw onion to taste

Brown and crumble ground beef in skillet. Grind beef in food processor for finer texture and return to skillet. Dissolve the bouillon granules in 2 cups hot water. Add dehydrated or fresh chopped onion and bouillon mixture to the browned beef. Simmer beef mixture until just enough juice is left to moisten the inside of the buns (which is a significant amount).

Fill each hamburger bun with spoonfuls of beef mixture. Serve with ketchup, mustard, sliced dill pickles or raw onion to taste.

Note: This recipe may be tweaked as we continue making these.

Dutch Oven Peach Cobbler

1 yellow or white cake mix

1 can (12 ounce) 7-Up

1 (29 ounce) can peaches, sliced

Cinnamon/sugar or brown sugar

Mix 7-up into cake mix in 3 parts, stirring after each addition. Pour into greased dutch oven (or 9x13 pan). Spoon peaches, including juice, over cake batter. Sprinkle with cinnamon and sugar/(or brown sugar). Bake over and under medium coals for 40 - 50 minutes. (350 degree oven for about 45 minutes)

Note: Medium coals is the rule of 3.

Size of dutch oven plus 3 briquets on top

Size of dutch oven minus 3 briquets on bottom

Note 2: Using a deep dutch oven, you may need more briquets on top.

Pie Crust - Never Gets Tough

1 egg, slightly beaten

1/2 cup water

1 Tablespoon vinegar

4 cups flour

1 teaspoon salt

1 Tablespoon sugar

1-3/4 cups shortening

With a fork, stir together egg, water, and vinegar. Set aside.

In a large bowl, stir together flour, salt, and sugar. Cut in shortening. Pour egg/water/vinegar into dry ingredients. Mix with hands until combined. Re-use scraps. Makes 3 - 4 crusts. Bake a 2 crust pie at 375 degrees for 40-50 minutes.

Oatmeal Pancakes

1/3 c flour
2 c rolled oats
2 tsp sugar
2 1/2 tsp baking powder
1 tsp salt
2 eggs, separated
2 c milk
1 Tbsp butter, melted
1/2 c raisins

In large bowl, blend together flour, oats, sugar, baking powder and salt.

In small bowl, beat the egg whites until stiff.

In medium bowl, beat eg yolks, milk and butter.  Combine oat and milk mixtures, beating until smooth.  Fold in egg whites; add raisins.

Cook on a hot griddle.

*I served these with strawberry syrup and they were fantastic!  

Mama's Own Burritos

2 lbs ground beef
1 onion, diced
1 can Rotel Diced Tomatoes with green chilies
1 can (15 oz) tomato sauce
garlic salt, pepper, chili powder, salt to taste
1 can refried beans
3 c (ish) cheddar cheese
flour tortillas
1 can sliced olives
fresh tomatoes
lettuce
sour cream

Preheat oven to 350.

Brown beef and onion.  Add seasonings.  Add diced tomatoes and 1/4 can tomato sauce.

Microwave refried beans.  Add 1 c. cheddar cheese.  Stir until cheese melts.

Grease 9x13 pan.  Spread very small amount of tomato sauce on the bottom.

Spread some beans onto tortilla.  Top with a scoop of meat mixture.  Roll up burrito style (tucked ends).  Place in pan.  Continue until you run out of something (I ran out of beans).  Top with remaining tomato sauce and cheese.  Spread olives down the middle of the top.  Bake until cheese melts, about 30 minutes.

Serve with fresh tomatoes, lettuce, sour cream, extra cheese and remaining olives.