• Heat drippings; gradually add flour, stirring constantly.
• Once the roux is smooth, gradually add milk and continue to cook, stirring constantly, until sauce thickens.
• (If you have leftover gravy, you can skip this step and simply heat the gravy in a saucepan.)
• Mix the meat and vegetables into the gravy and pour into an unbaked pie crust.
• Place the top crust on, crimp the edges, and make several small slashes across the top to vent.
• Bake at 425° for 25 minutes or until the crust is golden and the meat filling is bubbling.

• In a casserole dish or large salad bowl, layer the first 6 ingredients in the order given.
• Cover and refrigerate for at least 6 hours.
• When ready to serve, sprinkle on the cheese and bacon bits.

• Divide crackers between two ungreased 10 × 9-inch baking pans.
• Top each with rice, spread evenly over the crackers.
• In a large skillet, brown the hamburger and onion; drain.
• Add the tomato juice, water, and seasonings and simmer for 20 minutes.
• Spoon meat mixture over rice.
• Next, layer on the lettuce and tomatoes.
• In a large saucepan, melt the butter.
• Stir in the flour and continue stirring until mixture is smooth.
• Gradually add the milk.
• Continue stirring, bring to a boil, and cook until the sauce thickens, about 2 minutes.
• Reduce heat to low and stir in Velveeta cheese until melted.
• Pour cheese mixture over the lettuce and tomatoes.
• Top with Cheddar cheese and olives and serve with the tortilla chips.

• In a large pot, brown hamburger and onion; drain off fat.
• Add the soups and water and mix.
• Butter a large baking dish and spread the bread cubes evenly.
• Pour the soup and meat mixture evenly over the top of the bread cubes, adding a bit more water if you like your dressing moist.
• Bake at 350° for 25 minutes or until bubbly and lightly browned on top.

• In the loaf pan you plan to use, melt the butter; add the brown sugar and stir until the sugar is dissolved.
• Lay in the pineapple slices evenly across the bottom of the pan.
• Using your hands, mix together the ham, breadcrumbs, milk, eggs, and salt and pepper.
• Spread over the pineapple slices and bake at 375° for 1 hour.
• Turn out ham loaf on a serving platter so the pineapple is right-side-up and serve.
• You might wonder where to get cooked ground ham, but there’s an easy way to accomplish this at home if you don’t have a meat grinder.
• You can easily find 1-lb.
• cans of cooked ham; buy two and either lavishly use it all in this recipe (if your loaf pan is big enough), or save out half of one can for something else such as scrambled eggs and diced ham for breakfast.
• Now all you need to do is smash the ham with a meat tenderizer or your hands.
• Voilà!
• Ground cooked ham ready to go.

• Pour boiling water over the butter; add the brown sugar, honey, molasses, and egg and beat well.
• Sift together the dry ingredients; gradually add to the molasses mixture and beat until the batter is smooth.
• Grease an 8-inch square pan and pour the batter into the pan; bake at 350° for 25 minutes or until done.

• Brown the hamburger and onion and drain off fat.
• In a Dutch oven or heavy soup pot, add the meat and onion mixture, celery, potatoes, carrots, salt and pepper, tomato sauce, and 2½ quarts water.
• Simmer, covered, until vegetables are tender.
• Just before serving, make a thin paste of the cornmeal and ¼ cup water.
• Add to the soup, stirring as you pour it in so it doesn’t lump up.
• Continue stirring the soup until slightly thickened, about 2 minutes.

• Mix together hash browns, sour cream, ½ cup melted butter, cheese, onion, soup, salt, and pepper.
• Pour into a 9 × 13-inch baking dish that has been lightly greased.
• (You can use cooking spray or butter.
• ) Mix together ¼ cup of the melted butter and the cornflakes and sprinkle over the top.
• Bake at 350° for 1 hour

• In a medium saucepan, melt the butter and add the diced meat; cook, stirring, until meat is hot.
• Add the flour and stir until well blended.
• Pour in the soup mixture and cook, stirring constantly, until the mixture has thickened.
• Turn into a 9 × 9-inch baking dish and top with a thick layer of mashed potatoes.
• Bake at 375° for about 20 minutes or until potatoes are lightly browned on top.
• I often make this dish using hamburger that I cook fresh, and instead of draining off the fat, I use that in place of some of the butter that’s needed to make the gravy.
• It gives a nice flavor to the finished dish.
• And I usually use a quart jar of my home-canned vegetable soup in place of the store-bought can of soup.

• Grease and flour two cake pans; set aside for now.

For the cake:

• In a large mixing bowl, cream together the butter, sugar, and eggs until well mixed and smooth; then beat on high speed for 3 minutes more.
• Mix together the flour, cocoa powder, baking soda, baking powder, and salt; add to creamed mixture alternately with the milk, blending well after each addition.
• Blend in the crushed candy canes.
• Spread batter evenly between the two cake pans and bake in a preheated 350° oven for 35 minutes.
• Cool for 10 minutes before slipping cakes from pan and allow them to cool completely before frosting them with chocolate peppermint frosting.

For the frosting:

• In a medium saucepan, melt the butter; stirring constantly.
• Add the cocoa powder and cook for about 1 minute until smooth; remove from heat.
• Beat in the powdered sugar and milk and continue beating (I do this by hand with a large wooden spoon or rotary egg beater) until mixture is smooth and of spreading consistency; add the vanilla and crushed candy canes and beat again until smooth.
• Spread between the layers and all around the top and sides of Chocolate Peppermint Candy Cake.