2 lbs lean ground beef
1 medium white onion
1 16 oz can tomato sauce (plain not seasoned)
2 c. white rice
Chili powder, to taste

Cook rice by package directions. In a large skillet, brown the beef. Chop up onion and place in skillet with beef. Meanwhile cook rice by box directions. Don’t overcook. After beef and onions are browned, drain excess grease off. Check rice to make sure it’s fluffy. Place rice into beef and onion mixture. Put in tomato sauce, mix well and put on simmer. Use chili powder to taste. Makes 2-4 servings.

**This is one of his favorite’s and it’s not from a recipe book. He hopes everyone enjoys**

Doug, Cairo



2 quarts vanilla ice cream
6 c. corn flakes (1/2 of 12 oz box; use gluten free if needed)
4 Tbsp. salted butter
1/4 c. brown sugar
1 1/2 tsp. cinnamon
2 Tbsp. honey (plus extra for serving)
Whipped cream for serving

Set out your containers of ice cream to soften at room temperature. Have a 9×13 pan ready. Crush your cornflakes in a plastic bag). Melt butter in a large skillet on stove over medium high heat. Add your crushed cornflakes and stir to combine. Stir constantly for about 3 mins, until the cereal is toasted and fragrant. Turn off the heat. Stir brown sugar and cinnamon into the cornflakes until combined. Transfer the mixture to a sheet pan to cool off. Transfer ice cream to a large mixing bowl. Stir it with a wooden spoon until the ice cream is soft and smooth. When the corn flakes are cooled off, place a layer of them in 9×13 pan, using just enough cereal to cover the bottom of the pan. Carefully transfer the ice cream onto the bottom crust (dollop it and then spread evenly). Sprinkle the rest of your crushed corn flakes onto the ice cream in an even layer. Gently pat the topping down with your hand. Drizzle on a couple tablespoons of honey. Cover the pan with foil and freeze it for at least 5 hours. To serve, cut the friend ice cream into squares. top the squares with additional honey and whipped cream. Store leftovers in freezer.

Note: for a 10×15 pan, use 1.5 times this recipe/for an 8×8 use 1/2 the recipe




2 c. (packed) Pork Carnitas (Mexican Pulled Pork) or other shredded meat (regular shredded pork)
1 Tbsp. olive oil
1 c. black beans or red kidney beans, drained
1 can corn kernels, drained
2 c. shredded cheese (or any good melting cheese)
8 tortillas
3 c. enchilada sauce

If using unseasoned meat, you will need to season with the following with enchilada filling mixture.
1 tsp. salt,
black pepper
1 tsp. cumin
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder

Preheat oven to 350. Heat olive oil in pan over high heat. Add the meat and cook until the bottom is nicely browned, about 1 1/2 mins. do not turn, just make the bottom crispy (to keep pork moist), then remove the pork into a bowl. (it does not matter if top isn’t heated through as it will heat in oven). Add the corn, black beans, 1/2 c. enchilada sauce and 1/2 c. cheese (plus seasonings listed above if using your own meat) into bowl and mix to combine. Spread 1/2 c. enchilada sauce into bottom of baking dish (9×13). Place 1/2 packed cup of filling into a tortilla and roll up and place in the baking dish. Pour the remaining enchilada sauce over the tortillas and bake for 10 mins. Remove from oven and add rest of cheese on top, making sure to spread evenly and bake for an additional 10-15 mins or until the cheese is bubbling and golden. Let stand 5 mins before serving.



1/2 lb. White American Cheese
1/4 can diced green chilies, chopped super fine
1 tsp. garlic powder
1/3 c. milk (more if needed to thin cheese out)

Grate the cheese and place in a saucepan with green chilies, garlic powder and milk. Once it is all melted together, if cheese is still too thick, you can add more milk to thin it out to your desired consistency.



3 (10 oz) cans diced tomatoes
1 clove garlic, roughly chopped
1/3 c. diced red onion
1 jalapeno, seeded and roughly chopped (leave seeds in for some heat)
1/2 bunch cilantro, washed (about 1 c.)
1 lime, juiced
1/2 tsp. of salt
1/2 tsp. pepper
1 1/2 tsp. sugar
1/4 tsp. cumin

Place all ingredients into a blender or food processor. Pulse a few times until you get desired texure. Taste, adjust seasonings and serve with chips. Store in airtight containers for up to 3 weeks in fridge.


3 ripe avocados
1/2 small onion, finely diced
2 Roma tomatoes, diced
3 Tbsp. fresh cilantro, chopped
1 jalapeno pepper, seeds removed & finely diced
2 garlic cloves, minced
1 lime, juiced (fresh not bottled)
1/2 tsp. sea salt

Slice avocados in half, remove pit and skin and place in a mixing bowl. Mash avocado with fork and make it as chunky or smooth as you prefer. Add remaining ingredients and stir together.

To store: put in storage container and pat down firmly with spoon so it’s nice and flat on top. Add 1/2 inch of cold water on top. Put lid on and put in fridge. When ready to enjoy, drain water off top and stir.


1 c. finely chopped white onion (about 1 small onion)
1 medium jalepeno or serrano pepper (ribs and seeds removed), finely chopped
1/4 c. lime juice
3/4 tsp. fine sea salt, more to taste
1 1/2 lbs. ripe red tomatoes (about 8 small or 4 large), chopped
1/2 c. finely chopped fresh cilantro (about 1 bunch)

In a medium serving bowl, combine the onion, jalapeno, lime juice and sea salt and marinate for 5 mins while you chop tomatoes and cilantro. Add chopped tomatoes and cilantro to bowl and stir to combine. Taste and add salt if needed.

**For best flavor, marinate in fridge for 15 mins or several days. When serving, use a slotted spoon to avoid getting a lot of liquid on plate or on chips. Keeps well in fridge for up to 4 days**


10 eggs, beaten
1/2 c. flour
1 tsp. baking powder
8 oz. monterey jack cheese, grated
8 oz. cheddar cheese, grated
2 4 oz can chopped green chilis, drained
1 pint cottage cheese
1/2 c. butter melted
salt and pepper to taste
Greased 9×13 pan. 350 for 30-45 mins.

Beat eggs and combine flour and baking powder and mix all together and put in 9×13 baking dish. can make night before and set out 30 mins before and freezes well.

Eva, Moberly

2 c. drained whole corn
1/4 c. chopped white onion
1/4 c. chopped green peppers
1/4 c. sliced green olives
1/4 c. mayonnaise, fat-free
1 tsp. chili seasoning
1/4 tsp. salt
1/8 tsp. black pepper

In a medium bowl, combine corn, onion, green peppers and olives. In a small bowl, mix mayo, chili mix, salt and pepper. Blend seasonings in with corn mixture. Mix well. Cover and refrigerate for at least 2 hours. Makes 4 servings

Flossie, Moberly