Cook of the Week: Thomas Hall recipes

By NEMS Daily Journal

Ground Beef
and Noodle Casserole
2 to 3 pounds ground beef
1 onion, chopped
1 package extra-wide egg noodles
1 (16-ounce) container sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 can whole-kernel corn, drained
1 jar pimiento, drained
1 teaspoon Accent
2 to 3 bread slices
6 tablespoons butter, melted

Cook ground beef and onion; drain. Cook noodles and drain. Combine beef mixture and noodles with sour cream, soups, corn, pimiento and Accent. Pour mixture into one large or two small casseroles.
Pinch bread into small pieces and put on top of casserole. Drizzle melted butter over top. Bake at 350 degrees for 30 minutes or until bubbly and bread is browned.
Note: This recipe works well with ground deer meat. And it freezes well.

Squash Casserole
1 stick butter
2 cups cooked squash
1 onion, chopped
2 eggs, beaten
1 can cream of chicken soup
2 cups cornbread crumbs
Dash of salt
Dash of sage

Melt butter in a casserole dish. Combine remaining ingredients and pour into casserole. Bake at 350 degrees for 25 to 35 minutes until lightly browned.

Fudge Pie
1 cup sugar
14 cup cocoa
14 cup self-rising flour
1 stick margarine, melted
2 eggs
1 teaspoon vanilla
1 unbaked pie shell

Combine sugar, cocoa, flour, margarine, eggs and vanilla. Pour into unbaked pie shell. Bake at 325 degrees for about 45 minutes. Center will fall when removed from oven.

Meatballs and Gravy
4 to 5 pounds ground beef
1 package dry onion soup mix
1 medium onion, chopped
12 bell pepper, chopped
3 eggs
Salt and pepper
4 to 5 bread slices
12 cup milk (more or less)
Oil for browning
12 cup self-rising flour
2 cups water (more or less)

Combine ground beef, dry onion soup mix, onion, bell pepper, eggs, and salt and pepper. Moisten bread slices with milk. Combine beef and bread mixture by hand and form into 2-inch meatballs. In a skillet, brown meatballs in oil and cook until completely done. Transfer meatballs to a Crock-Pot. Add flour to skillet and brown (you may want to remove some of the grease first). Add water and stir to make a gravy. Pour gravy over meatballs and simmer in Crock-Pot for 2 hours.

Crock-Pot Barbecue
1 (4- to 5-pound) Boston butt pork roast
12 cup ketchup
1 bottle Bulls-eye barbecue sauce or barbecue sauce of your choice

Put roast in Crock-Pot with a little water and cook on low heat for 8 to 10 hours (overnight is best). Take roast out and shred meat with a fork, discarding fat. Add ketchup and barbecue sauce and mix well. Freezes well.

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