HOBO STEW

3 potatoes, sliced, 1 small onion (chopped), 1/2 cup celery chopped, 1 can kidney beans with liquid, 1 can tomato soup, hamburger, salt and pepper to taste. Season each layer.

Place potatoes in layers in baking dish. Cover with onions, then celery and cover with beans. Add soup and sprinkle hamburger on top or place meat over beans and pour soup over meat. Season each layer with salt and pepper. Bake for 1 1/2 hours to 2 hours at 350ø. Makes 4 to 6 servings.

FRIED GREEN TOMATOES

Cut green tomatoes in slices. Dip in beaten egg and then in bread or cracker crumbs. Fry in oil until crisp.

Editor's Note: This is a very old American recipe. There are numerous variations for this, but they are all basically similar.

CORN FRITTERS

Measure and sift 1 3/4 cups of sifted flour, 2 teaspoons of baking powder, and 3/4 teaspoons of salt. Combine, 3/4 cups of milk, 1 cup of whole kernel corn, 1 beaten egg, and 1 tablespoon of oil.

Add to dry ingredients and blend well. Drop by spoonful in oil. Fry 4 to 5 minutes until golden brown. May be served with syrup. Makes about 15 fritters.

ROLLED CABBAGE

1 Medium head of cabbage, 1 or 2 small onions, 2 lb. beef, 1/2 lb. pork ground together, 1/2 cup rice (uncle Ben's converted), 1 egg, salt and pepper, 1 can tomato soup.

Core cabbage and par boil until you can pick off leaves and they are flexible. Fry onions in oil until they are soft. Par boil rice. Season with salt and pepper to taste. Line bottom of roasting pan with a few cabbage leaves. Place mixed ingredients in cabbage leaves and roll. Pour tomato soup and about 1/2 can of water on top. Cover with remaining cabbage leaves. Cover with aluminum foil. Bake in oven (325 degrees) for 2 hours.

WELSH RAREBIT

1 teaspoon of butter, 1 teaspoon of Larkin Corn Starch, 1/2 cup of thin cream, 1/2 lb. of mild cheese, 1/4 teaspoon of mustard, a few grains of cayenne pepper.

Melt the butter and add corn starch and stir until well mixed. Add cream gradually and cook two minutes. Add cheese and stir until melted. Add seasonings. Serve on toast or crackers.

CHILI CON CARNE

3 slices of bacon, 1/2 cup of chopped onion, 1/2 lb. of ground beef, 1 can of tomatoes (1 lb.), 1/2 teaspoon of salt, dash of pepper, 1-2 teaspoons of chili powder, 1 can of red kidney beans.

Cook bacon until crisp. Remove from skillet and reserve. Saute onion in drippings until tender. Add beef and brown well. Mix in tomatoes, salt, pepper, and chili powder. Cover and simmer for 45 minutes. Add kidney beans and bacon. Simmer uncovered for 5 minutes. Serve in bowls over rice.

FRIED CORN AND PEPPERS

2 cups of fresh corn, 2 green peppers, chopped, salt and pepper to taste, 1 tablespoon of melted butter, 1/3 cup of cream.

Combine the corn and chopped peppers. Add salt and pepper and fry slowly in the melted butter in a covered pan for ten minutes. Uncover and cook until thoroughly done. Just prior to serving add cream. This is a recipe my great grandmother's.

SPLIT PEA SOUP

2 Quarts of water, 2 cups of peas (yellow or green), 4 branches of celery, 2 carrots, 1 onion, teaspoon of thyme (optional), 1 bay leaf, salt and pepper, dash of cayenne.

Boil hard for 20 minutes. Then slowly until peas are done. Strain (or not). If too thick thin with milk or water.

BUTTERED SALMON

1 salmon (about 5 lbs.), 1 lb. of smoked salmon, 1 stick of butter or margarine, 1 lemon, 1 stem of parsley.

Slice diagonally approximately 5 or 6 slices in salmon. Chop up smoked salmon and mix with stick of margarine or butter and diced parsley. Place this mixture in diagonal slices of salmon. Quarter lemon and squeeze out all over the salmon. Place in oven at 425 degrees and cook for 45 minutes or until done. Serve with corn, cole slaw, bread, and white wine.

SAUSAGE AND POTATO SALAD

1/2 ring of kielbasa, 2 bratwurst, 2 knockwurst, 2 weisswurst, 6 potatoes, 3 to 4 cups of mayonnaise, 1 cup of mustard (yellow salad style), 1 onion, dill.

Boil sausages until all burst through their skins. Then slice each into approximately 1 inch chunks. Boil potatoes and skin them. Cut up into approximately 1 inch chunks. Slice and chop onion. Dice dill. Mix ingredients together into bowl. Add mayonnaise and mustard and mix contents together. Better if served warm. Serve with rye or pumpernickel bread and beer. Sauerkraut is a nice addition as well. Serves six.

CHEESE AND COLD CUT SALAD

1/2 pound of cooked salami, 1/2 pound of bologna, 1/2 pound of pepperoni, 1/2 pound of ham, 1/2 pound of American cheese, 1/2 pound of Swiss cheese, 1/2 pound of cheddar, 1 green pepper, 1 red pepper, 1 onion, 1 jar of olives, 2 cups of white vinegar, 2 cups of vegetable or olive oil.

Cheeses and meats would be in chunk or whole form and not sliced when bought. Slice cheeses and meats into small chunks of about 1/2 to 1 inch. Chop peppers and onion. Add olives to chopped ingredients in a large bowl. Add vinegar and oil and stir until all ingredients are thoroughly mixed. Serve with a green salad and either white or red wine or iced tea. Great on a hot summer day. Serves six.