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Bee Chee
from Cathy's Collection

1 lb. bacon, cut into 1" squares 2 lg onions, chopped (2 cups)
1 small head cabbage, chopped (1 lb = 4 c.) 3 T water
2 T soy sauce 2 tsp cornstarch
1/4 tsp garlic powder 1/2 tsp sugar
1/2 tsp ground ginger 1/2 tsp black pepper
1/8 tsp red pepper 2 T sesame seeds
Cook bacon until almost all fat is rendered out, but bacon is not quite crisp; remove with slotted spoon; reserve.  Pour off all but 2 T of bacon fat, add onion and cabbage; stir-fry for about 3 min.  Add bacon and continue to stir-fry 1 min. longer or until bacon is cooked.  Combine water, soy sauce, cornstarch, garlic powder, sugar, ginger, pepper, red pepper and sesame seeds; pour mixture over vegetables and bacon; stir-fry until sauce thickens.  Serve over rice.


Oven Porcupines
from Cathy's Collection

1 lb ground beef 1/8 tsp garlic powder
1/2 c. uncooked reg. rice 1/8 tsp pepper
1/2 c. water 1 can (15 oz.) tomato sauce
1/3 c. chopped onion 1 c. water
1 tsp salt 2 tsp Worcestershire sauce
1/2 tsp celery salt 
Heat oven to 350.  Mix meat, rice, 1/2 c. water, onion, salts, garlic powder and pepper.  Shape mixture by rounded tablespoonfuls into balls.   Place meatballs in ungreased baking dish, 8x8x2 inches.  Stir together remaining ingredients; pour over meatballs.  COver with aluminum foil; bake 45 minutes.  Uncover; bake 15 min. longer.


Tuna Rice Casserole
from Tom V's Collection

1 c. uncooked or 3 c. cooked rice 1/4 lb grated cheese
Chopped celery (boil with rice) 1 tsp Worcestershire sauce
2 cans tuna (61/2 or 7 oz.) Pinch of Cayenne pepper
1 can cream of chicken soup Paprika
1/2 c. milk 
Heat oven to 350.  Cook rice and celery and set aside in casserole while oven is heating.  Mix soup and milk and add to rice; fold in tuna, cheese and seasonings.  Sprinkle paprika and bake 30 min.


Barbeque Hamburger
from Tom V's Collection

2-3# hamburger 1 med. onion
2 c. celery salt and pepper
1 T prepared mustard 1-3 T brown sugar
1 lg can tomato juice or V-8, or 2 cans chicken gumbo and 2 cans water  
Brown hamburger; drain grease, add onion and celery, fry for 10 min, add rest of ingredients.  Simmer 2-3 hours.


Tater Tot Casserole
from Mom Wolf's Collection

2-1/2 lbs. ground round 2 cans peas
2 cans cream of chicken soup Velveeta cheese
1 lg. bag frozen tater tots  
Place layers of beef in casserole dish.  Add layer of peas and/or carrots).  Layer soup, cheese, taters.  Cook 60 minutes at 325.