Oatmeal and Rice

2 c. cooked rice
1/2 c. seedless raisins
3 Tbsp. undiluted frozen  orange juice
Few grains pepper
Pinch of nutmeg
1 egg, well beaten
2 ham slices, 1” thick
2 Tbsp. brown sugar
Combine rice, raisins, orange juice, pepper, nutmeg and beaten egg in large bowl. Place ham slice in baking pan, spoon rice stuffing evenly onto slice, top with second ham slice, sprinkle with brown sugar. Bake in 350° oven 35-40 minutes.

3/4 c. boiling water
1/2 c. rolled oats
3 Tbsp. butter
1/4 c. light molasses
1 tsp. salt
1 egg
1/4 c. warm water (110-115°)
2 3/4 c. flour
1 pkg. dry granular yeast
In large mixing bowl stir together boiling water, oatmeal, butter, molasses and salt. Cool to lukewarm. Dissolve yeast in lukewarm water. Add egg, yeast and half the flour to first mixture. Beat two minutes with mixer, medium speed, or with wooden spoon until smooth. Add rest of flour and mix with spoon until blended. Spread batter evenly in greased 9-inch by 5-inch loaf pan. Smooth top and pat into shape with floured hand. Let rise in warm place until batter is one inch from top of pan (about 1 1/2 hours). Bake in 375° oven for 50-55 minutes.

3/4 c. butter or margarine
1 c. sugar
2 eggs, beaten
3/4 tsp. baking soda
2 Tbsp. molasses
1/2 tsp. baking powder
1 1/2 c. flour
1/2 tsp. salt
1 tsp. ground cinnamon
3 Tbsp. sour milk
3 c. rolled oats
1/2 c. raisins
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Sift together flour, cinnamon, baking soda, baking powder and salt. Add dry ingredients alnternately with sour milk to creamed mixture, mixing well after each addition. Stir in oats and raisins. Drop mixture by teaspoonfuls about two inches apart on greased baking sheet. Bake in 350° oven 10-12 minutes or until golden brown. Remove from baking sheets; cool on racks. Makes six dozen.

1 c. chopped onion
1 c. water
1 c. chopped green pepper
2 tsp. salt
1 1/2 c. uncooked rice
1/4 c. bacon drippings
1 (1 lb.) can tomatoes, cut up
1 tsp. chili powder
Saute onion and chopped green pepper in bacon drippings in three-quart saucepan until soft. Add tomatoes, water, rice, salt and chili powder. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Serve garnished with chopped fresh tomato and green pepper, if desired. Makes six – eight servings. Serve with hamburgers, pork chops or chicken.

1/2 c. butter or margarine, softened
1 egg
1/2 tsp. baking soda
1/2 c. granulated sugar
1/2 tsp. salt
1/2 c. packed brown sugar
1/2 c. milk
3 oz. unsweetened chocolate,
1/2 c. dairy sour cream
melted and cooled
1 c. oatmeal, uncooked
2 Tbsp. butter, softened
1 tsp. vanilla
3 c. sifted confectioners’ sugar
3 Tbsp. milk
For decoration:  Pecan halves, if desired
For cookies beat butter and sugars together until creamy. Blend in egg and melted chocolate. Sift together flour, soda and salt. Add to creamed mixture alternately with sour cream and milk. Stir in oats. Drop by teaspoonfuls onto lightly greased baking sheets. Bake in preheated 375° oven 10-12 minutes; cool. For frosting combine all ingredients. Beat until smooth and of spreading consistency. Frost cooled cookies. Top each cookie with pecan half if desired. Makes 48 cookies.

2 (1 lb.) cans salmon, drained and flaked
1/2 c. chopped onion
1 1/2 c. oatmeal, uncooked
2 Tbsp. minced parsley
2 tsp. salt
1/2 tsp. pepper
1 1/2 c. milk
2 eggs, beaten
1/4 c. butter or margarine
1/4 c. all-purpose flour
1/2 tsp. salt
1 dash white pepper
2 c. milk
10 oz. pkg. frozen peas, cooked and drained
For salmon loaf combine salmon, oatmeal, onion, parsley, salt, pepper, milk and eggs thoroughly. Pack firmly into greased 8 1/2-inch  by 4 1/2-inch loaf pan. Bake in preheated 350° oven about one hour and 15 minutes. Let stand five minutes before slicing. For creamed peas melt butter in medium-sized saucepan. Stir in flour, salt and pepper; blend well. Gradually add milk, stirring constantly until mixture comes to a boil and is thickened. Stir in peas; heat thoroughly. Serve hot over salmon loaf slices. Makes eight servings.

2 lbs. lean ground beef
2/3 c. uncooked white rice
1/2 c. milk
1 beaten egg
2 cloves, garlic, minced
1 tsp. dried basil
1 tsp. salt
1 Tbsp. olive oil
1 (14 oz) jar spaghetti sauce
1 1/2 c. beef broth
1 (14.5 oz) can diced tomatoes
1/2 c. red wine
1 tsp. dried basil       1/2 tsp. ground cayenne pepper
2 bay leaves
1 (16 oz.) pkg. frozen pepper and onion stir fry vegetable blend*
3 cloves garlic, minced
(*You can substitute fresh red and green bell peppers and yellow onion, but into strips, for the frozen pepper mix.)
Thoroughly combine ground beef, rice, milk, egg, two cloves garlic, one teaspoon basil and salt in a bowl. Form mixture into about 16 (1 1/2-inch) meatballs. Heat olive oil in a skillet over medium heat and brown meatballs well on all sides, about 15 minutes. Place spaghetti sauce, diced tomatoes, beef broth, red wine, one teaspoon basil, cayenne pepper, bay leaves and three minced garlic cloves in slow cooker and stir to combine. Put meatballs into slow cooker and stir gently to cover with sauce. Shake frozen vegetables over sauce, without stirring, and cook on low, covered, for six – eight hours until meatballs are tender and vegetables are cooked. About an hour before serving gently stir sauce, being careful not to break the meatballs, and remove bay leaves. Cook for one more hour to blend flavors and thicken sauce. Serve over pasta or with crusty bread.

1 1/2 lb. ground beef
1 tsp. onion salt
3/4 c. oatmeal
2 Tbsp. catsup
1/2 c. milk
5 oz. process cheese spread
2 Tbsp. sweet pickle relish
2 tsp. prepared mustard
For hamburgers combine beef, oatmeal, onion salt, catsup and milk thoroughly. Shape to form 12 thin patties. For filling combine cheese spread, pickle relish and mustard thoroughly. Spread filling on center of six of the patties. Cover with remaining patties; pinch edges together to seal. Place in broiler about four-inches from source of heat. Cook about seven minutes. Turn and cook about five minutes longer. Serve on toasted hamburger buns. Six servings.