A hodge-podge of Shelley’s recipes from 1996 calling for limited or easy ingredients, and few steps to prepare, these are also good for crockpots to have something waiting for late arrivals; plus other recipes.



2 cups water

1 can (about 15 ozs.) stewed tomatoes

1 cup rice (not the quick-cook kind)

1/2 tsp. crumbled dried thyme

1/4 tsp. ground red pepper

Few grinds of black pepper

1 pkg. (10 ozs.) frozen, chopped broccoli

2 1/2 cups cooked meat of choice (beef, pork, chicken, turkey, sausage, etc.)

Put the tomatoes (and their juice) with the water in a saucepan and bring to a boil. Add the rice, thyme and pepper. Turn the heat down, cover and simmer until the rice is done. This should take between 45 and 55 minutes. Add the thawed broccoli and meat, and then stir carefully. Get it all hot.



2 lbs. ground chuck

2 medium onions, chopped

1 garlic clove, pressed

3 10.75 oz. cans tomato soup

3 cans water

1 tsp. oregano

1/2 to 1 tsp. red pepper

1 1/2 tsp. salt

1 Tbsp. cumin

2 Tbsp. chili powder

1 tsp. black pepper

1 15-oz. can diced tomatoes

1/2 tsp. sugar

2 cans kidney beans, drained and rinsed

Brown meat, onions, and garlic with a little oil. Add all other ingredients, except beans. Cover and cook 45 minutes. Add beans and cook 45 minutes longer.

- Linda Redden, Sherwood



2 lbs. lean beef, cut into chunks

3 stalks celery, cut into chunks

2 cups any variety of tomato juice

4 Tbsp. tapioca

8 carrots cut in 2" lengths

8 small onions (or a generous amount of yellow onions cut)

1 tsp. sugar

1 tsp. salt

Put raw meat in casserole, add tapioca, salt and sugar. Put car- rots, celery and onions in layers, add liquid. Cover tightly. Bake in 250-degree oven for 4 hours. I like to put 2 or 3 potatoes on top. If potatoes are large, cut in half. If more sauce is desired add 1 cup more liquid and 2 tablespoons more tapioca.

I always made the Slow Stew on the day the Christmas tree was to be decorated. With a big salad and hard rolls we had a super dinner and no kitchen worries. For the leftovers, make the stew with lots of meat. Saute more onions and celery. Make more sauce, add soy saucer and serve over rice. My family didn’t know they were eating leftover stew.

- Mescal Bair, Van Buren



1 chicken cut into pieces or 3-4 chicken breasts

2 14.5 oz. cans chicken broth

4-5 large carrots, thinly sliced

2- 3 celery stalks thinly sliced

3- 4 green onions, sliced

1 pkg. Knorr’s vegetable soup mix

1 tsp. chopped thyme

Dash of sugar

1 tsp. minced garlic

Sail to taste

1 tsp. black pepper

1/2 tsp. chopped red pepper if desired

1/2 stick margarine

2 bay leaves

6 - 8 oz. medium egg noodles

Boil chicken in water until done. In a separate pot mix other ingredients (except noodles) and bring to a boil. Reduce heat, cover and simmer. When chicken is done, remove from water, de-bone, and add to stock. Continue to simmer. Cook egg noodles approximately 6 minutes in water left over from cooking chicken. Add noodles and water to stock and chicken. Cover and cook on low 30 minutes.

- Linda Redden, Sherwood



3 cups sliced fresh okra

1 cup chopped celery

1 large can tomatoes

3 cups chicken stock

1/4 tsp. garlic powder

2 medium diced onions

1 large jalapeno, finely chopped

1 small can tomato paste

1 #3 can whole kernel corn, including liquid

Black pepper and salt to taste

Bring chicken stock, juice from tomatoes and tomato paste to a boil. Add onions, celery jalapeno and okra to liquid - simmer for about 30 minutes. Add tomatoes (chopped), corn and seasonings and simmer for another 10 lo 20 minutes. Serve with cornbread. Really good on cold, winter evenings. Serves 8 to 10.

- Woodie Nunnallee, Lonoke


This time of year it becomes "chili weather" one day, and, surprise, along come some balmy, muggy, tropical days. Mother Nature is just trying to make up her mind and soon cooler weather will settle in. File away this chili recipe for a cooler day if you don’t already have a favorite. Add another can of beans if you’re a "beaner" or need to stretch it a little.


2 lbs. lean ground beef

2 Tbsp. vegetable oil

2 cups chopped onions

1 cup chopped green bell peppers

2 tsp. chopped garlic

2 (16 oz.) cans whole tomatoes with their liquid

1 (15 oz.) can kidney beans

2 cups plus 1/2 cup water, in all

3 Tbsp. flour

2 tsp. salt (more or less to taste)

1 tsp. cayenne (more or less to taste)

2 Tbsp. chili powder (more or less to taste)

Brown the ground beef in the vegetable oil. Add the onions, bell peppers and garlic. Cook for six to eight minutes, or until onions and peppers are very soft, stirring often. Add the tomatoes breaking them up with a spatula. Add the beans, stir- ring to combine with the meat and tomato mixture. Add two cups of the water. In the remaining 1/2 cup water, dissolve the flour and add to the pot. Stir until mixture thickens. If the mixture is too thick for your taste, add more water. Add the salt, cayenne and chili powder and simmer for at least one hour, stirring occasionally. Serve in deep bowls. Have grated cheese, crackers and chopped jalapeno peppers available to pass around the table. Yield: 8 to 10 servings.


Old Settlers Beans were such a popular item at a recent fish fry for seniors at the Woodlawn Community Center that those attending urged Ora Lea Jackson to share the recipe with me.


1 lb. ground beef

4 slices bacon

1 small onion

1 can red beans*

1 can pork and beans

1 can butter beans*

2/3 cup brown sugar

1/4 cup catsup

2 Tbsp. molasses

Brown bacon, remove, drain, and cut into small pieces. Brown beef and onion and drain fat. Put beef, onions and bacon in large bowl. Stir in remaining ingredients. Pour into large baking dish. Bake 45 minutes at 350 degrees.

(*Drain some of the liquid from butter beans and red beans. Save and add later if needed.)

- Ora Lea Jackson, Lonoke


Easy … good … inexpensive … what more could we want? Serve this with big glasses of limeade (or lemonade) and have a new family favorite.


1 can (12 ozs.) Mexican-style corn

2 cans (15-oz. each) chili with beans

1 pkg. Jiffy cornbread mix

1 egg

1/3 cup milk

Drain the corn well and mix with the chili stuff in a well-sprayed 8x12-inch baking pan. Mix the cornbread mix with the egg and milk and drop it all over the mixture. Bake 15 minutes at 450 degrees.


The next three recipes are from a cookbook published by the Future Homemakers of America, Evening Shade High School, Evening Shade, Ark. -


Cook these two ingredients together.

1 large onion

2 lbs. hamburger meat


1 can pinto beans

1 can kidney beans

1 can pork and beans

1 can lima beans

1 can Rotel

1. tsp, mustard

1 cup ketchup

1 cup barbecue sauce

1/2 cup brown sugar

Simmer 45 minutes on stove or 3 to 4 hours in crock pot.



1 hamburger pattie

1 carrot, peeled and halved

1 potato, peeled and quartered

1 onion, peeled and quartered

Salt and pepper to taste

Place all ingredients on aluminum foil (heavy duty kind) seal well; bake at 400 degrees for 1 hour. Each dinner should be wrapped individually if making more than one.



1 charcoal or round steak cut into small cubes

2 pkgs. brown gravy mix

1/2 can tomato sauce

Salt and pepper to taste

Fry cubes in a small amount of shortening. Drain off excess grease. Add salt and pepper. Mix the gravy, according to directions. (It’s better to be mixed in a shaker jar.) pour onto cooked steak. Let thicken and add 1/2 can tomato sauce. Simmer about 10 minutes. Serve over rice or mashed potatoes.


Good for breakfast, brunch or supper…


6 eggs

2 cups milk

6 slices white bread

1 tsp. salt

4 ozs. mild cheese, cubed

1 tsp. dry mustard

1 lb. bulk sausage (not smoked)

Brown sausage and drain. Beat eggs; add mustard, milk and salt Mix in bread cubes, cheese and sausage. Refrigerate overnight. Bake at 350 degrees for 45 minutes. Remove and let set a few minutes before serving.



1 layer stew meat (cubed)

1 layer onions (sliced)

1 layer carrots (sliced)

1 layer potatoes (sliced)

Pour over tomato juice with 3 Tbsp. tapioca. Bake in 350-degree oven until it boils, then 300 degrees for 2 more hours.



2 cups cornflakes, crushed

3/4 cup minced onion

1/4 cup minced green pepper

2 eggs

2 lbs. lean lamb

2 Tbsp. soy sauce

2 tsp. salt

1/2 tsp. black pepper

1 Tbsp. mustard

1/4 cup milk

1 can mushroom soup

Preheat oven to 400 degrees.

With fork, beat eggs and add to meat, cornflake crumbs, onion and pepper. Combine remaining ingredients and add to mixture. Shape and place in a loaf pan. Do not pack the secret is to mix lightly. Bake for 50 minutes.

- Recipe from Mrs. Wilke’s Boarding House Restaurant. Savannah. Ga.


Baked beans arc a nutritious side dish to accompany almost any meal This low-fat version has all the flavor, ample protein and minimum fat per serving.


(Makes 8 servings)

Vegetable cooking spray

1 small onion, peeled and finely chopped

1 small, green bell pepper, stemmed, seeded and finely chopped

2 Tbsp. water

3 ozs. Canadian bacon, cut into 1/2-inch pieces (about 1/2 cup)

2 15-oz. cans red kidney beans, drained

2 15-oz. cans white beans, drained

2 Tbsp. Worcestershire sauce

1/2 cup brown sugar

1 cup hickory-flavored barbecue sauce

1 tsp. dry mustard

2 to 3 Tbsp. cider vinegar

Lightly coat the bottom of a 2-quart pan with vegetable cooking spray. Add the onion and green pep- per. Saute over medium heat 5 minutes, adding the water as the vegetables begin to stick to the pan. Add the Canadian bacon and saute 4 minutes. Stir in the kidney and white beans, Worcestershire sauce, brown sugar, barbecue sauce, dry mustard and cider vinegar. Bring to a boil, cover and bake in a preheated 350-degree oven 30 minutes. Or cook over medium-low heat, covered; stir often to prevent the beans from sticking to the bottom of the pan. Approximate preparation time, 10 minutes.

- From Trim & Terrific American Favorites

by Holly Berkomtz Clegg