VEGETABLE BEEF SOUP (Serves 6)
1 - 2 lbs stew meat or chuck roast
1 pkg frozen stew vegatables
1 lb can tomatoes
2 cans beef broth
1 10 oz pkg frozen mixed vegetables
Cut stew meat or chuck roast in reasonably large chunks.  Combine all of
the ingredients together (w/exception of the frozen mixed vegetables) in a
large pot.  Add enough water to cover.  Cook on low or med.-low heat,
allowing to simmer for 2 - 3 hours.  Add the package of frozen mixed
vegetables.  Salt and pepper to taste and cook for 10 more minutes on med.
heat.  Serve with lots of bread and butter and chilled vin' rose wine.

BOB'S BARBECUE SAUCE (Serves 6)
1 onion, diced
2 cups celery, chopped
3 tbsp butter
2 8 oz cans tomato sauce
1 tsp mustard
2 tbsp brown sugar
2 tbsp lemon or lime juice
2 tbsp liquid smoke
2 tbsp vinegar
1 tsp salt
1/4 tsp ground clove
1/4 tsp pepper
1/16 tsp cayenne pepper
1/2 cup water
1 tsp chili powder
1 clove garlic, chopped
With an electric frypan on medium, saute onion and celery in butter until
onions separate.  Add the rest of the ingredients and simmer mixture for
1/2 hour.  This is a great barbecue sauce for ham, pork, beef or even
spareribs.  Also, use as a dip or spread.

CUCUMBER & ONION SALAD W/SPEARMINT (Serves 6)
1 cup sour cream
1 tbsp lemon juice
1/16 tsp pepper
some spearmint leaves, chopped fine
2 cucumbers, sliced thin
1 bermuda onion, sliced thin
1/16 tsp garlic powder
Combine the above ingredients in a bowl and mix well.  Chill, then serve
with Bob's super chili.

BOB'S THOUSAND ISLAND DRESSING (Serves 6)
2 cups mayonnaise
1-1/2 cups chili sauce
1 tsp lemon juice
1 tsp horseradish
1/4 cup sweet pickle relish
1/2 tsp. worchestershire sauce
In a bowl, combine all of the above ingredients.  Add salt and pepper to
taste.  Chill and serve over crab louie topped with sliced hard-boiled eggs,
or basic green salad.

BOB'S ANTAPOSTA (Serves 8)
1 small bottle pickled onions
1 small bottle sliced pimentos
1 8 oz can green beans
1 can mixed vegetables
1 4 oz can mushrooms
2 dill pickles, sliced
1 6 oz can tuna
1 12 oz can tomato paste
1 cucumber, thinly sliced
1 small bottle stuffed green olives
1 cup vinegar
2/3 cup oil
1 tsp pepper
1 tsp salt
Open all cans except tomato paste and drain liquids from onions, beans,
vegetables, mushrooms, tuna; empty into bowl.  Add pimentos, olives w/their
juice, then add chopped pickles.  In separate saucepan on low heat, empty
 tomato paste, vinegar, oil, pepper, salt.  Stir constantly until mixed well
and hot.  Allow to cool.  Then pour over vegetables and tuna in bowl.  Mix
well stirring carefully as to not break up ingredients.  Chill in 
refrigerator until ready to serve.

BOB'S SAUTURNE SALAD DRESSING (Serves 6)
1/2 cup ketchup
1/3 cup oil
1/4 cup vinegar
1/3 cup sauturne
2 tsp sugar
1/2 tsp paprika
1/4 tsp salt
1/4 tsp celery salt
1/4 tsp worchestershire sauce
1/4 tsp black pepper
1/3 tsp prepared mustard
Combine all ingredients in bowl and mix well.  Put in large jar and allow to
stand in refrigerator overnight as it is better the next day.

BOB'S BLUE CHEESE DRESSING (Serves 6)
1 cup mayonnaise
1 cup oil
1/4 cup vinegar
1 dash of worchestershire sauce
3 oz blue cheese
salt and pepper
Combine all of the above ingredients in a bowl and stir with a fork,
mashing blue cheese well into mixture.  Put in covered jar and store in
refrigerator until ready to serve.

BOB'S RED WINE VINEGAR DRESSING (Serves 6)
1 tsp salt
1 sliver garlic
2 tbsp hot pepper sauce
1 tsp dijon mustard
1 raw egg yolk
1 tbsp red wine vinegar
1 cup oil
2-1/2 tbsp sour cream
2 tsp tomato sauce
In a bowl, combine all above ingredients.  Mix well and if a more tart flavor
is desired, add more vinegar or even a little lemon juice.  Pour in covered
jar and store in refrigerator until ready to serve.

SPARERIBS GLAZE (Serves 4)
1/2 cup butter
3/4 cup ketchup
1/2 cup brown sugar
3 tbsp lemon juice
1 tbsp dijon mustard
2 tsp steak sauce
1 tsp hot louisiana pepper sauce
2 tsp worchestershire sauce
In bowl, mix ingredients together.  Brush on cooked spareribs.  Put in
broiler pan with rack inside.  Broil for a very few minutes watching
constantly.  Turn ribs over, brush on more glaze, and broil for a few minutes
more.  Serve hot.

BLENDER MAYONNAISE (Serves 8)
1 whole egg
2 tbsp lemon juice or vinegar
1/2 tsp sugar
1/2 tsp salt
1/4 tsp dry mustard
1 cup salad oil
Using electric blender, put the egg, lemon juice or vinegar, sugar, salt and
mustard in, and very slowly, a drop at a time to start with, begin to pour
oil in a steady stream until you have used up the whole cup of oil.  With the
blender on low, this process takes a little longer than 1 minute.

POTATO SALAD (Serves 6)
3 potatoes
2 eggs
1 cup mayonnaise
2 tsp lemon juice
1 tsp mustard
1 tsp worchestershire sauce
1 tsp gerbhardt's hot sauce
1 tbsp sweet pickle relish
1 dill pickle, chopped
1/4 cup onion, chopped
Boil potatoes with eggs for 35 minutes, starting out with cold water.  When
potatoes are fork tender, put in refrigerator with eggs to cool.  In bowl,
mix together mayonnaise, lemon juice, mustard, worchestershire sauce, 
gerbhardt's hot sauce, relish, pickle and onion.  When potatoes are cold,
peel and cut up in squares.  Add to sauce in bowl.  With egg slicer, slice
eggs and add to bowl.  Add salt and pepper to taste.  Sprinkle paprika on
top.

CARAWAY SEED POTATO SALAD (Serves 6)
4 potatoes
1 cup mayonnaise
1/4 cup sour cream
1/4 cup milk
1 tbsp caraway seed
1 clove garlic, crushed
1-1/4 tsp salt
1/8 tsp white pepper
salt and pepper (to taste)
1/4 cup onion, chopped
Boil potatoes for 35 minutes.  Set aside until cold.  In bowl, mix together
above ingredients.  When potatoes are cold, peel and cut up in squares and
add to sauce in bowl.  Mix well.  Sprinkle paprika on top and chill until
ready to serve.

MARINATED POTATO SALAD (Serves 6)
4 potatoes
1/4 cup green onion, chopped
1 cup hot beef broth, canned
1/4 cup wine vinegar
salt and pepper (to taste)
Sauce:
1/3 cup mayonnaise
2 tbsp dijon mustard
4 hard-boiled egg yolks
1 small bottle pimento, chopped
1/4 cup sweet relish
Boil potatoes and eggs with water slightly boiling for 35 minutes, starting
out with cold water.  Set aside until cold.  When potatoes cold, peel, cut up
in squares and put in bowl with green onion, hot beef broth, vinegar, salt
and pepper to taste.  Marinate for 30 minutes and drain off liquid.  Then
pour in mixture of mayonnaise, dijon mustard, 4 hard-boiled egg yolks, pimento
and sweet relish.  Sprinkle top with paprika and chill in refrigerator until
ready to serve.

SHRIMP EGG FOO YUNG (Serves 2)
4 eggs
1/2 cup cooked or canned shrimp
4 tbsp peanut or corn oil
1/4 cup onions, chopped
1/4 cup fresh mushrooms, chopped
1 scallion, chopped
1 cup fresh bean sprouts
1/2 tsp sugar
Sauce:
2 tsp cornstarch
1/2 cup chicken broth
1 tbsp soy sauce
1/4 tsp dry ginger or mustard
Beat eggs until light.  Cut shrimp in small pieces.  In 1 tbsp oil, saute
onions, mushrooms, and scallion 1 minute.  Add bean sprouts, shrimp;
stir-toss.  Add 1 tbsp soy sauce, sugar; mix well.  Place in wide bowl and
cool.  Beat in beaten eggs.  Pancakes: wide skillet heat oil, ladle in 
1/4 egg mixture to form omelets.  Cook until eggs brown on one side; turn,
brown other side.  Sauce: stir cornstarch into chicken broth to dissolve.
Add soy sauce, ginger or mustard.  Bring to boil, cook until thickens.  Pour
over eggs, serve with boiled or fried rice.

GREEN PEPPER STEAK (Serves 4)
1 lb beef chuck, cut in strips
1/4 cup oil
1 clove garlic, washed
1 tbsp soy sauce
1 tsp salt
1/4 cup water
1 cup green pepper, diced
1 cup onion, chopped
1/2 cup celery, chopped
1 tbsp cornstarch
1 cup water
2 tomatoes, cut in 1/8" wedges
Brown beef in hot oil, add garlic.  Add soy sauce, salt, 1/4 cup water and
cook 45 minutes.  Add vegetables and cook 10 minutes.  Stir in cornstarch.
Blend with 1 cup water.  Add tomatoes and cook 5 minutes.  Serve over cooked
rice.

BOILED LOBSTER (Serves 2)
1 to 1-1/2 pounds lobster
1 inch water
lemon juice
butter melted
Plunge lobster in boiling water to kill.  Cover and steam 20 minutes in 1 inch
water.  Take out and clean.  Serve with lemon juice and melted butter.

BEEF STROGONOFF (Serves 4)
2-1/2 lbs beef cut cross grain then
(above about 3" long and 1/2" wide)
2 #2 cans of tomatoes
3 medium size onions
1 lb mushrooms
salt and pepper (to taste)
1 quart sour cream
1 tbsp sugar
2 tbsp flour
Saute onions that have been cut fine in butter or fat.  Add meat previously
rolled in flour and saute until brown.  Add cut up mushrooms.  Put lid on
frying pan and cook slowly at least 20 minutes or until tender.  While meat
is cooking, heat cream, tomatoes and sugar in double boiler for 20 minutes.
Remove meat and trimmings to another pan and add 2 tbsp.  Flour, then
gradually add cream and tomato mixture.  Season to taste and add meat mixture.
Serve on rice.

BEEF BOURGUIGHONNE (Serves 4)
3 lbs chuck or cross rib roast
1/2 cup flour
2 tbsp minced parsley
1/4 tsp fresh ground black pepper
3 tbsp olive oil
6 tbsp butter
2 cloves garlic, minced
3/4 cup grated carrots
2 tsp salt
1 bay leaf
1/2 tsp thyme
3 cups dry red wine
12 small white onions
1/4 cup brandy
3 slices bacon, diced
2 cups diced onions
1 tbsp sugar
12 firm mushroom caps
Cut meat in 2" cubes.  Season flour with salt and pepper and roll meat in it.
Heat olive oil and 3 tbsp butter in frypan and brown meat well over high heat.
Remove meat to deep casserole, warm brandy and flame meat.  Put bacon, onion,
garlic and carrots in frypan and cook over medium until brown.  Add to
casserole with parsley, bay leaf, thyme and wine.  Cover and bake in 350 degree
oven 2 hours.  Melt remaining butter in frypan; add onions, sprinkle with sugar
and brown.  Remove.  Saute mushrooms in frypan 5 minutes.  Cook meat 1-1/2
hours, add onions and mushrooms and cook 1/2 hour more.  Adjust seasoning.

2-POUND MEAT LOAF (Serves 6)
1 cup bread crumbs
1-1/2 tsp salt
2 tsp basil
Mix: 2/3 cup water
2 beaten eggs
2 tsp parsley flakes
1/2 tsp oregano
4 tbsp ketchup
2 lbs ground beef
Mold ingredients into loaf and bake in 350 degree oven for 60 minutes on one
side; turn over and cook 30 minutes on other side (adjust according to oven).

BARBECUED PORK (Serves 4)
2 lbs pork tenderloin
3 ozs bourbon or dark rum
1-1/2 tsp salt
3 tbsp sugar
3 tbsp soy sauce
Mix into paste; rub into meat; let stand 1 hour.  Barbecue for 1 hour.

LOIN OF PORK TERRIYAKI
5-6 lbs loin of pork
3 tbsp terriyaki sauce
3 tbsp honey
1 orange, juiced
1 pinch five spices
1/8 tsp dry mustard
Mix ingredients and marinate for 4 hours.  Cook slowly in covered pan in a
250 degree oven for 3 hours.  Uncover pan and broil at high temperature until
brown and crusty.

PORK CHOP STEW (Serves 4)
6 pork chops
6 tbsp of rice, uncooked
1 large onion
1-2 green peppers
2 fresh tomatoes
salt and pepper (to taste)
Brown the pork chops in a frypan on both sides.  Place in large baking dish.
Place rings of green pepper on each chop, 1 tbsp of rice in the rings, then
a thick slice of tomato and a slice of onion.  Add 1 to 2 cups of hot water
and pour carefully over the chops, not to disturb the rice.  Cover and bake
slowly at 250 degree oven for 2 to 3 hours.

CHICKEN WINGS (Serves 4)
1 pkg chicken wings
1 cup cola
1 cup ketchup
1/4 cup butter
Put wings in baking dish.  Mix ingredients and pour over them.  Bake in a
325 degree oven until done (approximately 1 hour).

SWEET & SOUR TURKEY WITH RICE (Serves 4)
1 #2 can pineapple chunks (2-1/2 cups)
1/3 cup vinegar
1/4 cup brown sugar
2 tbsp cornstarch
1 tbsp soy sauce
1/2 tsp salt
2-1/2 cups diced cooked turkey
3/4 cup green pepper (1-1/2" strips)
1/4 cup onions, thinly sliced
enough hot cooked rice for 4
Drain pineapple reserving 1 cup juice.  Combine pineapple juice, vinegar,
brown sugar, cornstarch and salt.  Cook over low heat until thickened and
clear, stirring constantly.  Remove from heat and add turkey.  Let stand
10 minutes.  Place green pepper in boiling water and cover.  Let stand
5 minutes; drain well.  Add green pepper, onion and pineapple chunks to
turkey mixture and heat through.  Serve over hot, cooked rice.
  
TEXAS JACK (Serves 6)
4 slices bacon
1 (8 oz) can tomato sauce
1/2 tsp salt
1 green pepper, diced
2 #1 cans red kidney beans
1 medium onion, sliced
4 franks
3 english muffins-toasted, w/butter
2 tbsp chili powder
1/2 lb. sharp cheddar cheese, grated
Fry bacon crisp and drain on absorbant paper.  Cook onion and green pepper
in 2 tbsp bacon fat until soft but not brown.  Add kidney beans, tomato
sauce, seasonings, crisp bacon and cheese.  Stir over low heat until cheese
melts.  Slice franks and stir in.  Serve on toasted, well buttered english
muffins.

CU'S PORK & BEANS (Serves 13)
1 lb dried navy beans
1/4 lb salt pork, cubed
1 tsp vegetable oil
1 medium onion, chopped
1/2 tsp ground mustard
1/4 tsp ground black pepper
2 tsp worchestershire sauce
1/2 cup tomato puree
2 tbsp molasses
3 tbsp dark brown sugar
Zing: add garlic, chili powder or clove
Rinse beans in 3-quart pan.  Add 6 cups hot water, bring to boil, let boil
2 minutes.  Cover and let stand 1 hour.  Drain and discard water.  Add salt
pork, 4 cups fresh hot water.  Bring to boil, simmer covered for 45 minutes.
Preheat oven to 300 degrees.  Scoop salt pork out of water and lightly brown
in oil in 3-quart range-proof dutch oven.  Add onion and saute until it is
transparent.  Stir in mustard, pepper, worchestershire, puree.  Simmer
3 minutes.  Add molasses, sugar and stir well.  Pour liquid from beans into
mixture, simmer 2 minutes.  Add the beans, stir gently, and cover.  Bake in
preheated oven for 3 hours.  Yield is 13 half-cup servings.  We devised a
second recipe that substituted 2-1/2 strips bacon (cut up) for the salt pork,
that used only 12 tbsp of brown sugar and omitted the vegetable oil.

CRAB VICTORIA (Serves 2)
3 tbsp butter
3 tbsp flour
1 cup chicken broth
1/2 cup cream
8 ozs cheddar cheese, diced
4 ozs mushrooms
3 tbsp sherry
1/4 tsp paprika
2 cups crabmeat
salt & pepper (to taste)
Melt butter; stir in flour gradually.  Add stock and cream.  Cook, stirring
constantly until thick.  Remove, set over hot water.  Add cheese and stir.
Add mushroomms, sherry and crabmeat.  Serve on noodles or toast.  (Can be
prepared or served in a chafing dish.)

DEVILED CRAB (Serves 4)
1/2 cup canned cream sauce
3 tbsp dry mustard
2 pimentos, chopped
1/2 cup cheddar cheese, grated
3 drops tabasco sauce
1 tbsp worcestershire sauce
2 tbsp dijon mustard
1 fresh cooked crab
1/2 tsp lawry's seasoning sauce
Bring cream sauce to boil.  Add worcestershire sauce and mustard to taste.
Add crab, salt and pepper.  Place in casserole dish or crab shell and cover
with cheese.  Bake in 450 degree oven for 15 to 20 minutes.

CRAB CAKES (Serves 4)
1 lb cooked crabmeat
1 cup cheddar cheese
2 eggs
salt and pepper (to taste)
1 garlic clove, crushed
1 tsp parsley, chopped
3 tbsp oil
Mix crab, cheese, parsley and garlic.  Mix in eggs and form cakes.  Season
and fry each side until brown.

CANNELLONI (Serves 4)
1/2 lb crabmeat
1/2 small onion, minced
2 tbsp parmesan cheese
2 tsp butter
2 tbsp parsley
dash cayenne pepper
1 cup cream sauce
1 small can tomato sauce
Saute onions in butter.  Add crab, parsley, parmesan cheese, pepper and 1/2
cup cream sauce.  Heat until warm.  Remove; spoon into center of crepe.
Roll and place in shallow buttered baking dish.  Combine rest of cream sauce
with tomato sauce and pour over top.  Sprinkle with cheese and bake in 
350 degree oven for 20 minutes (Note: ovens may vary).

SHRIMP CREOLE (Serves 4)
2 stalks celery, chopped
1 clove garlic, chopped
1 tsp pickling spice w/tea strainer
1/4 cup water
1/2 medium onion, chopped
2 tbsp oil
1/6 tsp rosemary
1/2 tsp sweet basil
1 small can tomato sauce
1 medium can tomatoes
1/4 cup sherry
3 drops tabasco
1/2 lb shrimp, cooked and deveined
Saute celery, garlic and onion in oil.  Add pickling spice in a tea strainer,
rosemary, sweet basil, water, tomato sauce, sherry, tomatoes and tabasco.
Bring to boil and then add the shrimp; cook for 1 minute.

FISH & CHIPS (Serves 6)
2 lbs haddock fillets
1/2 tsp salt
1-1/2 cup pancake flour
1-1/2 cups water or milk
Mix together salt, flour and water or milk.  Dip fish in batter and fry at
375 degrees in a deep fat fryer for 4 minutes.

SLAMON OMELET (Serves 4)
4 eggs, beaten
1/4 tsp salt
1 can (7-3/4 oz) salmon, drained
1/4 cup milk
2 tbsp butter
2 tsp green onion, minced
Mix above ingredients and cook in 9" frypan.

IMPOSSIBLE QUICHE (PAT/NINA) (Serves 6)
3 eggs
1/2 cup biscuit mix
1/2 cup melted butter
1-1/2 cup milk
1/4 tsp salt
dash pepper
1 cup swiss cheese, shredded
1/2 cup ham, bacon or chopped beef
mushrooms
Place all ingredients except cheese, meat and mushrooms in blender and mix
for a few seconds to blend well.  Pour into greased 9" pie pan.  Sprinkle
cheese, meat and mushrooms over top, pushing gently below surface with back
of a spoon.  Pie plate will be to rim.  Bake at 350 degrees for 45 minutes
or until knife comes out clean.  Allow to set 10 minutes before cutting.

KIPPERED FISH (Serves 4)
4 servings of fish
1 tbsp salt
1 cup water
Brine fish in above mixture 30 to 40 minutes.  Dry well before cooking.  Hot
smoke 2-1/2 hours skin-side down at 120 to 250 degrees.

KIPPERED SALMON (Serves 8)
6 to 7 lbs salmon
1 tsp saltpeter
1 or 2 tbsp sugar
1 cup coarse salt
2 tsp ground pepper
Combine above ingredients and refrigerate overnight.  Rinse and dry.  Smoke
at 150 degrees for 4 hours.

POPPY SEED NOODLES (Serves 6)
8 ozs noodles, uncooked
1/3 cup blanched almonds, sliced
4 tbsp butter
2-1/2 tsp poppy seeds
1 tsp butter
Cook noodles until tender and drain.  Melt butter and mix with noodles and
poppy seeds.  Brown almonds to a golden color in 1 tsp butter and then add.
Season with salt and accent to taste.  (Good with beef and gravy; also with
beef stroganoff.)

SPINACH (Serves 6)
1 stick butter
1 8 oz pkg cream cheese
2 pkgs frozen spinach
1 pkg lipton onion soup mix
Melt 1 stick butter in large frypan.  Add 2 pkgs spinach.  Break up and stir.
Add cream cheese and onion soup mix.  Stir well.  Place in casserole.  Top
with breadcrumbs and bake in 300 degree oven for 45 minutes.

SCALLOPED CORN (Serves 6)
1 can cream-style corn
1 can whole kernel corn
1 pkg frozen whole kernel corn
1-1/4 cup milk
5 eggs, unbeaten
1-1/2 cup broken crackers
1 tsp salt
1/2 tsp pepper
2 tbsp butter
1 tbsp onion, grated
1 tbsp green pepper, chopped
Combine corn, milk and unbeaten eggs in a 4 quart casserole dish.  Add
cracker crumbs, salt, pepper, butter, onion and green pepper.  Bake at 350
degrees for 45 to 50 minutes.  (Can be frozen.  When frozen, place in 325
degree oven for 35 to 45 minutes, uncovered.)

MASHED POTATO CASSEROLE (Serves 8)
instant mashed potatoes (for 8)
1/2 cup milk
1 egg
1 cup swiss cheese, grated
1 tsp green onion, chopped
Combine above ingredients and put in casserole dish.  Bake in a 350 degree
oven for 40 minutes.

BEAN CASSEROLE (Serves 8)
1 can kidney beans
1 can B&M baked beans
2 small onions
1/2 cup ketchup
2 tsp brown sugar
1 can lima beans w/hominy
1 tsp dry mustard
4 tbsp sweet pickle juice
2 tbsp butter
Pour 3 cans of beans in mixing bowl.  Saute onions in butter and add ketchup,
mustard, brown sugar and pickle juice.  Mix.  Pour in a casserole dish and
bake in a slow 325 degree oven for approximately 1 hour.