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                FANCY FOOD THAT'S NOT MUCH WORK
             (especially good for bachelor cooks)
             Eleanor Sewall, Little Rock, Arkansas
 
                  30 Minute Spaghetti Sauce
 
2 lbs. ground beef              2 Tblsp salad oil
1 large green pepper, diced     2 cans tomato sauce
1 large onion, chopped          2 cans tomato paste
1 glove of garlic, crushed      2 Cups hot water
 
1 tsp salt
1 1/2 tsp sugar
1/2 tsp oregano
1/4 tsp cayenne pepper
 
Heat  oil  in  a  large  skillet.   Brown meat, onion, garlic, and green
pepper.  Add tomato sauce, paste,  water  and  seasonings.   Heat  until
bubbling,  lower heat and simmer 30 minutes.  Stir occasionally.   OK to
let simmer beyond 30 minutes until ready to serve.  Left  over  portions
freeze well, thaw and reheat as needed. 
 
                     Pork Chops & Sauerkraut in Beer
 
4 to 6 medium to thick pork chops, well trimmed
1 large can or 2 small cans of sauerkraut, well drained
1 medium onion, thinly sliced
1 clove garlic, sliced
1 can or bottle of beer
 
salt, pepper, Summer Savory or Marjoram
 
Render fat in hot skillet and brown pork chops on both sides with sliced
garlic  (about 5 to 7 minutes a side).  Remove chops from skillet; drain
fat and remove garlic; reduce heat; return  chops  to  skillet.   Season
both  sides  of  chops.   Cover  chops with thinly sliced onion and then
sauerkraut.  Pour most of beer over all. Cover and simmer slowly  for 45
minutes  to  1 hour, baste occasionally; do not allow to cook dry.  Goes
well with sweet potatoes, baked beans, or corn. 
 
                        Corn Pudding
 
6 eggs                          2 cans whole or cream style corn
2 Tblsp oleo                    1 scant Cup of milk
 
1 tsp sugar
1/2 tsp salt
 
Beat eggs with fork.  Mix in milk, seasonings  and  corn  (drain  unless
Niblets  or cream style; use a little less milk with cream style).  Melt
oleo in a 2 quart casserole and turn casserole so all sides  are  oiled.
Pour  egg,  milk, corn mixture into casserole and place in a shallow pan
of water.  Bake uncovered in a 325 degree oven  for  30  to  40  minutes
(until  top  is  firm).   For  1  quart, use 4 eggs and halve everything
else. 
 
          Overnight Fruit and Marshmallow Salad
 
1 large can pineapple tidbits   1 Cup sour cream
1 can mandarin oranges          1/2 Cup shredded coconut
16 marshmallows quartered, or 1 1/2 Cups mini marshmallows
 
Mix all ingredients well.  Cover and refrigerate overnight.
 
        Poppy Seed Dressing for Fresh Fruit Salads
 
1/2 Cup sugar                   1 1/4 Cup salad oil
1 small onion, grated           1/2 Cup vinegar
2 tsp dry mustard               2 drops green food coloring
2 tsp poppy seeds
2 tsp salt
 
Mix  dry ingredients and add onion.  Add liquids; pour into a bottle and
shake well.  Refrigerate until needed. 

a recipe collection for bachelor cooks, includes spaghetti sauce, pork chops & sauerkraut in beer, corn pudding, overnight fruit and marshmallow salad, poppy seed dressing for fresh fruit salads recipe collection (from an anonymous contributor)                           
                                                                          
        Overnight Fruit & Marshmallow Salad                                

1 large can pineapple tidbits   1 Cup sour cream                          
1 can mandarin oranges          1/ a collection of recipes for meals that take little time to prepare recipe collection (Fancy Food That's Not Much Work) from Eleanor Sewall in Little Rock, Arkansas