1 1/2 pounds hamburger meat

1 cup bread crumbs

1 cup tomato juice

1 medium onion, minced

1 to 2 eggs, beaten

1 tsp salt

1/8 tsp pepper

6 strips bacon

1. Soak the bread crumbs in milk until decently softened then add the beaten egg.

2. Add the meat, onion and seasonings then form in to a loaf and place in baking dish. Don’t pack the meat or it will be underdone or will crack!

3. Wrap loaf with bacon, tucking ends of strips in to the pan. If you can’t wrap then lay them on top neatly.

4. Back at 375F for 1 to 1 1/2 hours.

4 Slices of bacon

1/2 Cup green pepper strips ( strip the peppers, then put a handful in to a 1/2 Cup measure until you can’t fit any more, like putting pencils into an upright pencil canister )

1 Can of cheddar cheese soup, condensed

3 Cups of corn, whole kernel

1/2 cup canned tomatoes, chopped and drained

1) Use a saucepan to cook the bacon until crisp then crumble. Drain drippings reserving 2 tablespoons. Cook the green pepper in remaining drippings until pepper is tender.

2) To tender peppers add the tomatoes, corn and soup. Heat, stirring occasionally. Garnish with bacon.

This is a very simple and yummy recipe that I really didn’t know what to call so I figured to name it after the place I now call home. It’s a great covered dish for church socials and friend’s potluck parties. Hope you like it too!

1 Pound fettuccine, cooked

2 1/2 Tablespoons olive oil

6 Tablespoons bacon, cooked and diced

2 Tablespoons chopped garlic, as fresh as possible

1 large oinion, chopped

1/2 Tablespoon fresh marjoram

1 Tablespoon fresh rosemary

1 Pound fresh spinach, torn to desired size

1/4 Cup white wine

To Taste:

Salt

Fresh ground pepper

Good quality hard cheese: Pecorino, Romano work very well

Red pepper flakes

Fennel
1) In a large saute pan put in olive oil and let heat. Saute

bacon, garlic, onion, marjoram and rosemary. Satue until

tender; add spinach and continue saute.

2) Remove the  mixture and add wine to pan, letting it warm

and cook off a bit. Return mixture to pan and stir

occasionally, cooking for about 5 more minutes.

3) Add remaining ingredients to taste and cook for an

additional 10 – 15 minutes. Take from heat and toss with

fettuccine and serve with some extra grated cheese.

The nice thing about this dish is that the flavors aren’t heavy if you watch your spices and cheese, so you can add quite a range of complimentary items to make it more filling. Consider chopped black olives, a finely slivered and chopped cabbage leaf or two, well cooked……

lots of options.

4 Thick slices bacon, diced

1 head green cabbage, shredded

2 onions, sliced

4 cup chicken stock ( boullion will do, but doesn’t taste as

“right” )

1 turnip, sliced and without the greens

2 cup water

2 carrots, diced

6 sprigs parsley

2 potatoes, cubed ( can leave skin on if desired )

1 bay leaf

1/4 cup parmesan cheese, grated

1) Tie together the parsley and bay leave to make a simple boquet garni.

2) In a 6 quart pot combine everything except salt, pepper and cheese which will be added later. Simmer half covered for 2 hours.

3) Remove parsley bundle; use salt and pepper to flavor to taste. Serve garnished with cheese.