Noni's Spaghetti Sauce
Serves 50

10 lbs. ground beef
2 quarts green bell pepper (chopped)
2 quarts yellow onion (chopped)
1 1/2 gallon diced tomatoes (3 each # 5 cans)
1 gallon tomato sauce (2 each #5 cans)
1 lb. fresh mushrooms (sliced)
1/2 cup garlic powder
3/4 cup Italian seasoning
8 oz. spaghetti seasoning
15 bay leaves
1 cup water

In a large pan, brown ground beef. Drain grease. Add all ingredients. Let simmer on low heat for 3 hours. Add water as needed.

Leona's Beef Stew
Makes 2 gallons

7 lbs. beef (brisket or stew meat, cut into 1 inch cubes)
4 large potatoes (cut into 1/2 inch cubes)
5 carrots (sliced)
1 quart green peas
3 stalks celery (sliced)
3 green bell peppers (chopped)
2 large onions (chopped)
2 tbsp. garlic powder
1 1/2 tbsp. black pepper
1/2 tbsp. salt
2 packages 1.5 oz. beef stew mix (any brand)
1 cup flour/water mix
6 quarts water

In a large pan, put meat, celery, onions, bell pepper, and 2 cups water in the oven and let brown for 1 hour 400 degrees. After 1 hour, move to the top of the stove over medium heat and add other ingredients. Let simmer for 2 hours or until meat is tender. Add more water if necessary. Thicken with flour/water mix.

Mac's Pinto Beans

1 pound pinto beans
1 teaspoon salt
1/2 teaspoon Accent
1/2 teaspoon cayenne pepper
2 cloves garlic (minced)
1 small onion (diced)
1 cup diced ham
1/2 teaspoon white pepper
1 tablespoon oil

Wash pinto beans in strainer. In an 8-quart pot, boil 1/2 gallon of water. Add pintos and all other ingredients, cover. Cook over medium heat for 2 1/2 hours.

Erik's Butt-Kikkin Chili
Texas Size for 100

20 pounds ground beef
2 gallons pinto beans
1 gallon bell peppers, diced
1 gallon yellow onion, diced
2 gallons diced tomatoes (2 each #10 can)
4 cans Rotel diced tomatoes (28 oz. size)
3 cups chili powder
1/4 cup salt
1/4 cup black pepper
1/2 cup garlic powder
3 cups water

In 10-gallon lug pan, brown ground beef - drain grease - add all other ingredients. Let simmer for 3 hours over low heat. Add more water if necessary.

Z's Barbeque Sauce

1 cup tomato catsup
1/2 cup vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon chili powder
1 1/2 cups of water
3 bay leaves
2 stalks celery, chopped
1 teaspoon black pepper
1 clove garlic, minced
4 teaspoons butter or margarine
4 teaspoons Worcestershire sauce

Mix ingredients in an 8-quart pot. Bring to a boil. Thicken with 1/2 cup water/flour mix. Strain into another pot. It may not be necessary, but Ervin swears that it is advisable when stirring to "steer to the left."

Stuffed Jalapenos

12 pickled jalapenos (small cut on top, cleaned, and deveined)

Batter for frying:
3 eggs (separated)
1/4 tsp. salt
Pinch of black pepper
1/3 cup flour

Stuffing: The jalapenos can be stuffed with cream cheese, chicken, beef, rice, potatoes, pork, or any combination. The peppers should be stuffed just before frying.

Batter: Beat egg whites until soft peaks form. Add salt and pepper and beat egg yolks in one at a time. Heat the oil at a depth of 1 inch to 350 degrees. Have paper towels laid on a tray to fit the peppers in a single layer. After stuffing the peppers, dredge lightly in flour, coat in egg mixture letting excess run off, and place in oil. Turn until all sides are golden brown. Place on paper towels and let drain. These can be reheated in a 350-degree oven.

Crab Cakes

1/4 cup onion (finely chopped)
1/4 cup red bell pepper (finely chopped)
1/4 cup celery (finely chopped)
3 garlic cloves (minced)
1 lb. lump crabmeat (cleaned)
2 eggs
6 drops Tabasco
Cayenne to taste
Fresh bread crumbs (only enough to bind)
1/2 cup oil
Salt and pepper to taste

Sauté onion, bell pepper, celery and garlic in 1/4 cup of oil until onion is translucent and drain. Carefully mix crabmeat, eggs, sautéed vegetables, and spices. Be very careful not to break the crabmeat. Add bread crumbs. Heat 1/4 cup oil over medium-high heat. Loosely form 4 crab cakes and place in heated pan. Let brown to golden and turn. Brown other side, remove, and place on paper to drain. Place on plate and drizzle lightly with thickened warm cream spiced with a touch of cayenne and Creole mustard.