Robert Ogle
Ingredients
  • 1 (46 oz.) can pineapple juice
  • 1 (28 oz.) can crushed pineapple
  • 2 (6 oz.) cans frozen lemon juice
  • 2 (6 oz.) cans frozen orange juice
  • 2 quarts water
  • 2 cups sugar
  1. Combine all juices and crushed pineapple. 
  2. Heat water and sugar to boil.  Boil 2 to 3 minutes. Cool and add to juice mixture.
  3. This makes about 1 gallon of punch.
Robert Ogle
Ingredients
  • 1 1/2 cups sugar
  • 2 cups boiling water
  • Juice of 8 lemons
  • 1 cup raspberry juice
  • 1 cup strawberry juice
  • 4 cups water
  • 12 mint sprigs
  1. Combine sugar and boiling water. 
  2. Add rest of ingredients to the pitcher. Allow to stand for better flavor.
Robert Ogle
Ingredients
  • 1/2 cup hot milk
  • 8 chocolate peppermint patties
  • 1/8 tsp. salt
  • 2 1/2 cups hot milk
  • 1 cup cream
  1. Combine 1/2 cup hot milk and chocolate peppermint patties. Mix well until smooth.
  2. Add salt and rest of hot milk. Heat till simmering.
  3. Heat to simmering. Add the cream and serve immediately. Serves 6.
Robert Ogle
Ingredients
  • 1 1/2 lbs. yellow onions, thinly sliced
  • 3 tbsp. butter
  • 1 tbsp. oil
  • 1 tsp. salt
  • 1/4 tsp. sugar
  • 2 tbsp. flour
  • 2 qts. beef stock
  • 1/2 cup dry white wine
  •  1 box of croutons
  • 1 slice Swiss Cheese
  1. Combine in saucepan onions, butter and oil. Cover. Simmer about 15 minutes over low heat until onions are tender. 
  2. Then add salt and sugar. Cook uncovered until onions are browned. Sprinkle flour over onions.
  3. Add beef stock. Then add white wine. Cover, with lid slightly ajar. Simmer 30-40 minutes, skimming top every 10 to 15 minutes. Add salt and pepper to taste. Pour into individual crockery soup bowls. To each bowl, add layer of croutons or 1 whole slice toasted French bread. 
  4. Cover with 1 slice Swiss cheese. Put under broiler 2 or 3 minutes until cheese melts.
Robert Ogle
Ingredients
  • 1 1/2 sticks of margarine
  • 3 cups sugar
  • 2/3 cup evaporated milk
  • 7 oz. marshmellow creme
  • 12 oz. semi-sweet chocolate pieces
  • 1 tsp. vanilla
  1. Put margarine, sugar, and milk to boil for 4 minutes. Stir. Take off heat. Add creme, chips, and vanilla
  2. Stir until white is gone.
  3. Put on aluminum foiled flat pan. Let stand for 30 minutes in refrigerator.
Robert Ogle
Ingredients
  • 1 large bag of double-stuft oreos
  • 2 cups pancake mix
  • 1 1/2 cup milk
  • 2 eggs
  • 4 tsp. of oil
  • 1 tbsp. confection sugar
  1. Preheat deep fryer to 375. Combine pancake mix, milk, eggs, and oil.
  2. Mix until there are no lumps. Dip oreos into batter, making sure both sides are covered and put the oreos into the deep fryer.
  3. The cookie will float. Make sure you flip the cookie so both sides are golden brown.
  4. The cookie will cook fast so watch them carefully.
  5. Take out of fryer when both sides brown. Sprinkle with confection sugar and serve hot. Makes 54 oreos.
Robert Ogle
Ingredients
  • 1/2 cup butter, softened
  • 1/4 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 2/3 cup peanut butter chips
  • 1/2 cup chocolate syrup
  1. Grease 13x9 inch baking pan. Heat oven to 350.
  2. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar. Beat well. 
  3. Add eggs one at a time, beating well after each addition. Blend in vanilla.
  4. Stir together flour, baking powder, and salt. Mix into peanut butter mixture. Stir in chips.
  5. Put into pan. Top with chocolate syrup.
  6. Bake 35-40 minutes until lightly browned.
Robert Ogle
Ingredients
  • 2 cups all-purpose flour
  • 3/4 cup hersey's cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cup butter, softened (2 1/2 sticks)
  • 2 cups sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 2/3 cups peanut butter chips
  1. Heat oven to 350. Stir together flour, cocoa, baking soda, and salt.
  2. Beat butter and sugar in large bowl with mixer until fluffy.
  3. Add eggs and vanilla, beat well. Gradually add flour mixture, beating well. 
  4. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. 
  5. Bake 8 to 9 min. Cool slightly.
Robert Ogle
Ingredients
  • 1 pk. Brownie mix
  • 6 oz. chopped nuts
  • 2 eggs
  • 1 tsp. vanilla
  • 8 oz. whipped topping thawed
  • 1/2  cup chocolate chips
  • 1/2 cup white chocolate chips
  1. Preheat oven to 325. Grease bottom of 9 x 13 pan. 
  2. In a large bowl, mix whipped topping, eggs, and vanilla until smooth. 
  3. Stir in brownie mix just until moistened. Stir in nuts, spread mixture into pan.
  4. Sprinkle with chocolate chips on top. Bake for 30-40 min. Cool and slice.
Robert Ogle
Ingredients
  • 2 pkgs. Chocolate Chip Muffin Mix
  • 1/2 cup firmly packed dark brown sugar
  • 6 tbsp. butter melted and cooled
  • 1 egg beaten
  • 2 tsp. vanilla
  • 3/4 cup chopped nuts
  1.  Heat oven to 350. Grease bottom of 8 inch square baking pan. In large bowl, combine muffin mix and brown brown, stir to blend evenly.
  2. Add butter,egg, and vanilla. stir until well-blended. Stir in pecans.
  3. Spread evenly into prepared pan. 
  4. Bake at 350 for 25-30 min. Cool, and cut into bars.
Robert Ogle
Ingredients
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1/2 cup shortening
  • 3/4 cup water
  • 3/4 cup buttermilk
  • 1tsp. baking soda
  • 1 tsp vanilla
  • 1/2 tsp. baking powder
  • 2 eggs
  • 4 oz. unsweetened chocolate, melted and cooled
  • 1 tsp. salt
  1. Heat oven to 350. Beat all ingredients except frosting in bowl on low speed 30 seconds scraping bowl constantly. Beat on high 3 min. Pour into pans. Grease and flour pans.
  2. Bake 40-45 min. Cool completely.
Fudge Frosting
Ingredients
  • 2 cups sugar
  • 3 oz. unsweetened chocolate
  • 2/3 cup milk
  • 1/2 cup shortening
  • 1/2 tap. salt
  • 2 tsp. vanilla extract
  1. Mix all except vanilla in saucepan.
  2. Heat to boil stirring occassionally. Place saucepan in ice and water.
  3. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.
  4. Spread  evenly on cooled cake.
Robert Ogle
Ingredients
  • 1 pk. Betty Crocker yellow cake mix
  • 1 cup whole milk
  • 1/2 cup butter or margarine melted
  • 3 eggs
  • 1 pouch Betty Crocker Chocolate chip cookie mix
  • 1/2 cup butter melted
  • 1 egg
  • 1 tub Rich and Creamy Chocolate ready to spread frosting
  1. Heat oven to 350. Grease bottom only of rectangle pan 13x9.
  2. Beat cake mix, milk, melted butter, and 3 eggs in large bowl with electric mixer on low sped 2 minutes. Pour into pan.
  3. Make cookie mix as directed on package, using softened butter and 1 egg. Drop dough by tsp. evenly over batter in pan.
  4. Bake 35 to 40 min. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake.
Robert Ogle
Ingredients
  • 2 1/4 cup flour
  • 1/2 cup buttermilk
  • 2 1/2 cup brown sugar
  • 3 whole eggs, beaten
  • 1/2 tsp. salt
  • 2tsp. baking soda
  • 2 tsp. vanilla
  • 1/2 cup softened butter
  • 3 squares unsweetened chocolate
  1. Combine all ingredients except chocolate in a mixing bowl.
  2. Melt chocolate squares and add to bowl.
  3. Add 1 cup boiling water. Beat until well-blended. 
  4. The batter will be very thin. 
  5. Pour into greased and floured 9 x 13 inch cake pan. 
  6. Bake 30-40 minutes in a 350 degree oven or until firm to the touch.
Robert Ogle
Ingredients
  • 1 box yellow cake mix 
  • 1 bag sweetened shredded coconut
  • 12 oz. Cool Whip
  • 16 oz. sour cream
  1. Cook cake mix per box and let cool completely.
  2. Mix together coconut, Cool Whip, and sour cream.
  3. Refrigerate until cake is cool.
  4. Ice cake completely. Works best with two round cakes.
Robert Ogle
Ingredients
  • 4 bone-in split chicken breasts
  • 1 can of cream of mushroom soup
  • 1 pkg. frozen chopped broccoli
  • 1 tsp. mayonnaise
  • 1 cup shredded cheddar cheese
  • 1 small onion chopped
  • 1 sleeve Ritz crackers, crushed
  • 1 tbsp.butter, melted
  1. Boil chicken for 30-35 minutes. After done, pull chicken from bone and shred. Place in a big bowl.
  2. Cook broccoli per package and place in bowl.
  3. Cook soup and mayonnaise until well heated. Chop onion and add to the bowl.
  4. Add soup mixture and 1/2 cup shredded cheese to the bowl.
  5. Mix all the ingredients well and place in a casserole dish. 
  6. Top with crushed Ritz crackers and melted butter, mixed together in a ziploc bag. Add rest of cheese.
  7. Bake at 350 degree oven for 30 min. or until topping is hard. 
Chicken can be left out for a delicious broccoli casserole.
    Robert Ogle
    Ingredients
    • 1 Ham fully-cooked
    • 16 oz. pineapple slices
    • 1/4 cup brown sugar
    • 1 tbsp. ketchup
    1. Heat Ham for 45 minutes at 350 degrees.
    2. Mix 1/2 can of the pineapple juice, brown sugar, ketchup, and baste.
    3. Place pineapple slices on Ham with toothpicks for 10-15 min. in the oven.
    Robert Ogle
    Ingredients
    • 8 medium Russet baking poatoes
    • 2 tbsp. butter
    • 1 cup sour cream
    • 2 1/2 cups shredded sharp Cheddar Cheese
    • 1/4 cup heavy cream
    • 1/2 cup milk
    • salt and pepper
    • 4 strips bacon, cooked and diced
    • 3 green onions finely chopped
    1. Pierce potatoes with a fork,wrap in foil, and bake at 400 for 1 hour or until soft.
    2. Cool 10 minutes.
    3. Slice off top 1/3 of each potato, lengthwise. Hollow skins with a spoon leaving about /4 of the potato inside.
    4. In a bowl, combine potato interior, butter, sour cream, 1/2 cheese, heavy cream, milk, and salt and pepper. Mash until smooth.
    5. Stir in bacon and onions. Fill each potato skin with mixture and top with remaining cheese.
    6. Bake at 350 for 15 min or until cheese has melted.
    Robert Ogle
    Ingredients:
    • 1 lb. potatoes, peeled
    • 1 tbsp. butter melted
    • 1 tbsp. vegetable oil
    • 2 tbsp. parsley flakes
    • 1/2 tbsp. dill weed or basil
    • 1/2 tsp. rosemary
    • 1/2 tsp. onion powder
    • 1/4 tsp. garlic powder
    • salt and pepper
    1. Line baking sheet with foil. Heat to 375. 
    2. Combine herbs, butter, and oil in a ziploc bag.
    3. Cut peeled potatoes into wedges.
    4. Place in bag until well coated.
    5. Place on baking pan. Sprinkle with salt and pepper.
    6. Bake 45-55 minutes or until brown.
    Robert Ogle
    Ingredients:
    • 1 Shredded Cabbage
    • 2 Carrots, shredded
    • 1 onion, chopped in small pieces
    • 3/4 -1 cup mayonnaise
    • 2 tbsp. sugar
    • 1/2 tsp. vinegar
    1. Stir cabbage,carrots, and onion in a large bowl.
    2. Stir together mayonnaise, sugar, and vinegar in a small bowl.
    3. Add mayonnaise mixture to cabbage mixture; stir together and serve.
    Robert Ogle
    Ingredients
    • 1 jar (12 oz.) grape jelly
    • 1 cup barbecue sauce
    • 1 bag 16 oz. Armour Original Meatballs
    1. Combine jelly and BBQ sauce in a large saucepan. Cook and stir over medium heat until jelly melts.
    2. Add meatballs. Heat over medium-low heat 15 minutes or until meatballs are hot and glazed, stirring occasionally.Serve in slow cooker set on low.
    Robert Ogle
    Ingredients
    • 2 cans kidney beans
    • 2 cans corn
    • 2 cans tomatoes
    • 2 cans green beans
    • 1 can tomato sauce
    • 1 onion, chopped
    • 2 cans carrotts
    • 2 cans potatoes
    • salt and pepper
    • crackers (optional)
    1. Drain all veggies except for tomatoes. Combine all ingredients in a big pot.
    2. Cook until hot on high, then simmer for 15-20 minutes. Add water if dry.
    3. Can add beef for vegetable beef soup.
    Robert Ogle
    Ingredients
    • 1 10 oz. package of frozen broccoli
    • 2 14 1/2 oz. cans chicken broth
    • 1 onion chopped
    • 3/4 stick margarine
    • 3/4 lb. velveeta cheese grated
    • 1/2 cup flour
    • 1 12 oz. can evaporated milk
    • 2 cups milk
    • 1 tsp. paprika
    • salt and pepper
    1. Cook broccoli and chicken broth for 15 minutes.
    2. Saute onions in margarine until tender.
    3. Add flour and stir while adding milk to the onions.
    4. Cook until thick.
    5. Add to broccoli. Add the paprika and cheese. Stir until cheese melts.
    6. Add salt and pepper to taste. Turn heat to low and simmer 30 minutes, stirring often.
    Robert Ogle
    Ingredients
    • 8 medium potatoes, peeled cut and into cubes
    • 1 large onion, chopped
    • 1/2 cup margarine or butter
    • 1/2 cup milk
    • 2 10.5oz cans of Cream of potato
    • 1/2 tsp. cayenne pepper
    • 1 tsp.Dill 
    • 2 tsp.Parsley
    • 1 tsp. Garlic powder 
    • salt and pepper to taste
    1. Rinse potatoes after cut in a colander.  
    2. In a large pot fill water just above potatoes and onions. Boil potatoes until fork tender. (Do not cook as long as mashed potatoes.) Do not drain. Do not remove from heat.  Mash potatoes until half mashed consistency. 
    3. Add margarine and milk.
    4. Cook until margarine is melted. 
    5. Add rest of ingredients to potato soup until mixed well.
    6. Serve with bacon bits and grated cheddar.
    Robert Ogle
    Ingredients
    • 1 pkg. frozen chopped spinach, thawed and drained
    • 1 lb. velveeta, cut in 1/2 cubes
    • 4 oz. cream cheese, cut up
    • 1 can diced tomatoes and green chilies, undrained
    • 8 slices bacon, crisply cooked and crumbled
    1. Combine ingredients in microwave bowl.
    2. Microwave on high 5 min. stirring after 3 minutes.
    Robert Ogle
    Ingredients
    • 1 4 oz. jar pimento diced
    • 1 14 oz. can of artichoke hearts drained and coarsely chopped
    • 1 1/2 cups mayonaissaise
    • 2 7 oz. cans green chilies diced, drained
    • 4 oz. Monterey jack cheese shredded
    • Additional grated Parmesan cheese
    • Corn chips or tortilla chips
    1. Drain pimentos and reserve 2 tsp. of the pimentos. 
    2. In a medium bowl, mix pimentos, artichokes, mayo, and green chilies, Monterey jack cheese, and 1/2 cup parmesan cheese. 
    3. Spoon into shallow 1 1/2 quart baking dish. Sprinkle with additional parmesan cheese and reserved pimentos. 
    4. If making ahead, cover, and refrigerate. Bake uncovered, cover and refrigerate.
    5. Bake uncovered 325 for 30 minutes. Serve with chips.
    Robert Ogle
    Ingredients
    • 6 small baking potatoes
    • 2 tbsp. butter, melted
    • 2 tsp. seasoned salt
    • 2 tbsp. grated parmesan cheese
    • 1 1/2 cups shredded cheddar cheese
    • 4 strips bacon, cooked and crumbled
    • 3/4 cup sour cream
    • 2 tsp. fresh chives
    1. Lightly grease outside of potatoes, cut small slit in top and bake at 425 for 45 minutes. 
    2. Let stand until cool enough to handle, about 15 minutes. 
    3. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a thin layer. 
    4. Brush outside and inside with melted butter.
    5. Sprinkle inside with soft and parmesan cheese. Place on lightly greased baking sheet.
    6. Bake 8 minutes or until crisp and bubbly.
    7. Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. 
    8. Top with sour cream and chives.
    Robert Ogle
    Ingredients
    • 1/2 onion, chopped
    • 1/2 green pepper, chopped
    • 2-3 tbsp. butter, saute all in pot until tender
    • 2 cans chicken broth
    • 3/4 cup picante sauce
    • 3 shredded chicken breasts cooked
    • 2 cans cream of chicken
    • dash of cumin
    • salt and pepper
    1. Cook until smooth.
    2. Crush chips in bowl and pour over top with sour cream and cheese.
    Robert Ogle
    Ingredients
    • 1 cup all purpose flour
    • 1/4 cup grated Parmesan cheese
    • 1/2 tsp. salt
    • Dash garlic powder
    • 1 cup cold water
    • 2 tbsp. shortening melted
    • 1 egg, slightly beaten
    • 2 cups fresh mushrooms, slivered 1/4 in. thick
    1. Heat deep fryer to 375.
    2. Combine flour, cheese, salt, and garlic powder in medium bowl.
    3. Stir in water, melted shortening, and egg. Beat until smooth.
    4. Dip mushrooms in batter. Drain off excess.
    5. Fry a few mushrooms for 3 min or until golden brown. Turn as needed for even browning.
    6. Remove and drain on paper towels. Salt lightly.
    Robert Ogle
    Ingredients
    • vegetable oil
    • 1 medium sweet onion, sliced and seperated into rings
    • 2 1/4 cup Original Bisqiuck
    • 1 cup beer
    • 1 tsp. salt
    • 2 eggs
    1. Heat oil in deep fryer to 375. Toss rings and 1/4 cup of the Bisquick
    2. Stir remaining 2 cups Bisquick, the beer, salt, and eggs until smooth. Dip onion rings, a few at a time, into batter, letting excess drip into bowl.
    3. Fry about 2 min. turning with a fork after 1 min. until golden brown; drain on paper towels.
    Robert Ogle

    Ingredients
    • 1/2 green bell pepper, finely chopped
    • 1 1/2 medium tomato, finely chopped
    • 1 bottle Ranch dressing, can be reduced fat Ranch
    • 2 boxes Jiffy corn muffin mix, crumbled after cooked
    • 2 cans pinto beans, drained
    • 2 cans corn drained
    • 1 pk. thick bacon, finely shredded
    • 1 pk. cheese, shredded
    • 1 cup green onion
     *Makes a huge bowl, reduce ingredient sizes as necessary.
    1. Cook Jiffy corn muffin mix per package and let cool, crumble and add to bowl.
    2. Cook bacon till crisp, When cool, crumble and add to bowl.
    3. Add all other ingredients to bowl and mix well. 
    4. Chill in refrigerator for 2 hour or until served.
    Robert Ogle
    Ingredients:

    • 1 sliced medium onion
    • 2 Tbsp. butter or margarine
    • 1 lb. ground beef
    • 1 slightly beaten egg
    • salt and pepper to taste
    • 1 jar rich mushroom gravy
    • 2 Tbsp. ketchup
    • 1 tsp. soy sauce

    1. In a large skillet, cook onion in melted butter until tender. Remove onion from skillet.
    2. In a medium bowl, combine ground beef and egg; mix well.
    3. Form meat mixture into 4 to 6 oval patties until browned on both sides; season with salt and pepper.
    4. Stir in gravy, ketchup, and soy sauce; return onions to skillet. 
    5. Cover and simmer 10 minutes or until patties are done. 
    Robert Ogle
    Ingredients
    • 2 lbs. ground beef
    • 1 egg
    • 2 tsp. salt
    • 1/2 tsp. pepper
    • 3/4 cup Ketchup
    • 2 Tbsp. Worcestershire sauce
    • 1 onion
    • 3/4 cup bread crumbs or saltine crackers
    1. Preheat oven 375.
    2. Mix all ingredients together. Place in loaf pan.
    3. Bake 40 min. Drain grease. Cook at 325 for 30 min.
    Robert Ogle
    Ingredients
    • 1/2 to 1 lb. ground beef
    • 1 onion
    • 1/2 tsp. salt
    • 1 box Kraft macaroni and cheese
    • 1 tbsp. margarine
    • 1/2 cup ketchup
    • 1 bell pepper chopped
    1. Combine beef,onion,pepper, and salt.
    2. Cook box of macaroni and cheese.
    3. Stir in cheese and margarine. Add ketchup and melt.
    Robert Ogle
    Ingredients
    • 1 lb. ground beef
    • 1 chopped onion
    • 1 tbsp. salt
    • 2 tbsp. oil
    • 1 bottle taco sauce
    • 1 1/2 cup cornmeal mix
    • 1 egg
    • 1 10 oz. mexi-corn drained 
    • 1/2 cup of shredded cheese
    1. Brown ground beef and onion in a skillet. Stir
    2. Add salt and stir in taco sauce.
    3. Mix cornmeal mix,egg, and water. 
    4. Add mexi-corn pour over ground beef. 
    5. Bake 350 for 20 min or done. 
    6. Top with shredded cheese; place in oven until melted.
    Robert Ogle
    Ingredients
    • 1 lb. ground beef
    • 1 onion chopped
    • 1 cup small cured cottage cheese
    • 1 10 oz. diced tomatoes and green chilies
    • 1 8 oz. tomato sauce
    • 6 10 in. flour tortillas
    • 8 oz shredded cheddar cheese
    • 2 tbsp. tomatoes chopped
    • 1 can Enchilada Sauce

    1. Heat oven to 350.
    2. Cook beef and onion together-drain.
    3. Mix in cottage cheese.
    4. Take diced tomatoes and chillies, sauce mix together.
    5. Spoon in tortillas.
    6. Top with chopped tomatoes and cheese.
    7. Roll, put into greased pan.
    8. Sprinkle rest of tomatoes and cheese.
    9. Bake 20 min.
    Robert Ogle
    Ingredients
    • 1 pkg. Shells and Cheese Dinner
    • 1 lb. ground beef
    • 1 pkg. taco seasoning mix
    • 3/4 cup water
    • 3/4 cup sour cream
    • 3/4 cup shredded cheddar cheese
    • 3/4 cup salsa
    • 1/2 cup crushed tortilla chips
    1. Preheat oven to 400. Prepare shells and cheese.
    2. Brown meat and drain.
    3. Add taco seasoning and water, simmer 5 min.
    4. Stir sour cream into prepared dinner. Spoon half of dinner into 8 inch square baking dish. Top with meat mixture, half of cheese, and the remaining dinner mixture. Cover.
    5. Bake 15 min.
    6. Top with salsa, remaining cheese, and crushed tortilla chips. Bake uncovered an additional 5 minutes.
    Robert Ogle
    Ingredients
    • 4 lbs. beef round steak
    • 1 cup chopped onion
    • 1 12 oz. can of beer
    • 1/2 cup brown sugar
    • 1/2 cup ketchup
    • 1/3 cup cider vinegar
    • 1 6 oz. can tomato paste
    • 1 Tbsp. chili powder
    • 1 bottle of BBQ sauce

    1. Trim excess fat from steak and cut into chunks.
    2. Place in preheated slow cooker on high. Reduce to low. 
    3. Stir to brown meat. Add remaining ingredients. 
    4. Cook covered for 8 to 10 hours. Drain and shred. 
    5. Replace meat and stir until well-covered with favorite bottled BBQ sauce. 
    6. Serve on Hamburger buns or on a plate.
    Robert Ogle
    Ingredients
    • 1 lb. ground beef
    • 2 1/2 cup water
    • 1/3 cup ketchup
    • 2 tsp. onion powder
    • 1 tsp. mustard
    • 2 cup rotini pasta uncooked
    • 3/4 lb. Velveeta, cut into 1/2 in. chunks


    1. Brown meat in a large skillet.
    2. Drain meat.
    3. Add water, ketchup, onion powder, and mustard.
    4. Bring to a boil and stir in pasta.
    5. Reduce heat to medium low, cover with lid and let simmer 10 min.
    6. Add cheese, stir until melted.
    Robert Ogle
    Ingredients
    • 1 lb. hamburger meat in patties
    • 1 tsp. blackening seasoning
    • 4 slices pepper jack cheese slices
    • 4 pieces leafy lettuce
    • 4 onion slices
    • 1 tbsp. creole mayo
    1. Sprinkle both sides of hamburger patties with blackened seasoning.
    2. Grill as desired.
    3. Put pepper jack cheese on burger.
    4. Garnish with creole mayo, lettuce, and onion.
    5. Serve with fries, beans, or fries.
    Creole Mayo
    Ingredients
    • 1/4 cup mayo
    • 2 Tbsp. Creole seasoning
    • 1/2 lemon juiced
    1. Mix all ingredients in a small mixing bowl and refrigerate.
    Robert Ogle
    Ingredients
    • 1 pkg. 24oz. Velveeta Shells and Cheese
    • 2 cans chili no beans
    • 1 pkg. 8.5 oz. cornbread mix, batter prepared as directed on package
    • Preheat oven to 375. Prepare Dinner as directed on package. Stir in chili.
    • Spread into 13 x 9 inch baking dish.
    • Spread prepared cornbread batter on top of chili mixture to within 1/2 in. of edges.
    Bake 25 to 30 min or until cornbread is golden brown and fully risen.
    Robert Ogle
    Ingredients
    • 1/2 lb. ground beef
    • 1 small onion, chopped
    • 3/4 tsp. garlic salt
    • 1/4 tsp. crushed red pepper
    • 1 jar pasta sauce with mushrooms
    • 2 cups shredded 6 cheese Italian cheese
    • 8 long lasagna noodles cooked and drained.
    1. Brown ground beef and onion in large skillet. Pour off drippings. 
    2. Sprinkle meat mixture with garlic salt and pepper flakes. 
    3. Remove from heat , stir in 1/2 cup pasta sauce and 1 1/2 cups cheese.
    4. Spoon 1 cup pasta sauce into 2 qt. rectangle baking dish. 
    5. Spoon 1/4 cup meat mixture down center of each lasagna noodle, roll up and place seam side down, in baking dish. 
    6. Spoon remaining sauce over roll-ups.
    7. Cover with foil, bake in preheated 375 oven for 35 min. or until heated. 
    8. Remove from oven. 
    9. Sprinkle with cheese and let stand 5 min.
    Robert Ogle
    Ingredients
    • 1 medium stewing hen or 4 bone-in chicken breasts
    • 2 cups flour
    • 1/2 tsp salt
    • 1 Tbsp. shortening or lard
    • 1/2 cup water.
    • salt and pepper to taste
    1. Cut up and stew until tender a medium fat stewing hen or 4 bone-in chicken breasts.
    2. Remove chicken from kettle, leaving broth. There should be about 2 quarts of broth.
    3. Combine 2 cups flour and 1/2 tsp. salt.
    4. With fingers or fork mix in shortening or lard the size of an egg until well-mixed and the texture is a little grainy.
    5. Add: 1/2 cup water. Place on kneading board and work in flour until stiff.
    6. Roll out, cut very thin. Cut into strips or squares and drop into boiling broth, salt to taste.
    7. Drop one strip or square at a time until all are in. Cover and cook 15 minutes on very low heat or until tender. Add cut up chicken to broth and dumplings and salt to taste. Serve in a bowl. Can add red pepper, if desired. 
    Robert Ogle
    Ingredients
    • 2-3 bone-in chicken breast
    • 1 finely cut celery stalk
    • 1/2 onion, finely chopped
    • 2 Tbsp. mayo or miracle whip
    • 1 Tbsp. sweet pickle juice
    • 1 Boiled egg, chopped
    1. Boil chicken breast for 30-40 min.
    2. Cut up chicken when done and cooled.
    3. Add celery, onion, and egg.
    4. Mix in mayo and pickle juice.
    5. Serve cold on bread of choice
    Robert Ogle
    Ingredients
    • 1 26oz. jar tomato sauce
    • 1 tsp. garlic salt
    • 1 1/2 pds. chicken breast tenders
    • 14 uncooked manicotti shells (8 oz.)
    • 2 cups mozzarella cheese
    1. Heat oven to 350.
    2. Spread about 1/2 of pasta sauce in ungreased rectangle baking dish.
    3. Sprinkle garlic salt on chicken.
    4. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.
    5. Place shells on pasta sauce in dish.
    6. Pour sauce covering completely.
    7. Sprinkle with cheese.
    8. Cover and bake about 1 hour 30 min. or until shells are tender. Sprinkle with basil.
    Robert Ogle
    Ingredients
    • 1 lb. chicken breasts
    • 2 cups cheese flavored crackers (Cheese-It Brand)
    • 1/2 cup finely shredded cheddar cheese
    • 1 egg
    1. Heat oven to 400. Spray jelly roll pan, with cooking spray.
    2. Cut chicken into strips.
    3. Mix crushed crackers and cheese in large resealable plastic food bag.
    4. Beat egg in large bowl.
    5. Add chicken to egg and toss to coat.
    6. Remove chicken in bag of cracker mixture.
    7. Seal bag and shake to coat evenly with cracker mixture.
    8. Place chicken in strips in single layer in pan.
    9. Bake Uncovered 10-12 min. or until no longer pink in center.
    Serve with BBQ sauce.
    Robert Ogle
    Ingredients
    • 1 1/2 Tbsp. Vegetable oil
    • 1 lb. boneless, skinless chicken breast, cut into 1/2 inch chunks.
    • 2 Tbsp. ground cumin
    • 1 jar salsa
    • 2 cans Great Northern beans, drained
    • 1 cup frozen corn
    • 1 1/2 shredded Colby-Jack Cheese
    1. Heat oil in large saucepan over medium heat.
    2. Add chicken.
    3. Cook 3 min. Add cumin; cook 1 min stirring constantly.
    4. Add salsa, beans, and corn; bring to a boil.
    5. Reduce heat, cover, and simmer 15 min. Stirring once.
    6. Remove from heat; stir in 1 cup cheese.
    7. Ladle into bowls; top with remaining cheese and serve with toppings.
    Robert Ogle
    Ingredients
    • 1 lb. boneless or bone-in chicken breasts
    • Corn Flakes
    • Parmessan Chesse
    • 3 Eggs
    • 1 tbsp. red pepper
    • 1 tsp. salt
    • 1 tsp. pepper
    1. Preheat oven to 350.
    2. Combine flakes, cheese, red pepper, salt, and pepper all in one bowl.
    3. Beat eggs, then roll chicken in them.
    4. Roll in flake mixture.
    5. Bake in baking dish for 35-40 min. for boneless, 55 min for bone-in.
    Robert Ogle
    Ingredients
    • 4 boneless skinless chicken breasts
    • onion rolls (buns)
    • 2 cups flour
    • 3 eggs, beat
    • 1 cup vegetable oil for frying
    • 1 cup Texas Pete Hot Sauce
    • 2 Tbsp. butter
    • 4 slices American Cheese
    • basil and oregano for taste
    • onions, sliced
    • Ranch dressing
    1. Heat oil in skillet over medium heat.
    2. Roll chicken in egg then flour, then repeat to well coat.
    3. Fry in oil until golden brown about 20 minutes.
    4. Place hot sauce, butter, and basil/oregano in small pot. Heat and stir.
    5. After chicken is ready, roll fried chicken in hot sauce mixture.
    6. Place on toasted onion roll and top with cheese,onion, and ranch.
    Robert Ogle
    If desired use any cooked white fish instead of halibut, to prepare these delicious balls. A delicious way to have children eat fish!

    Ingredients

    • 1 1/3 cup [160 mL] chopped onion
    • 2 tablespoons [30 g] butter
    • 1 1/3 cups [330 mL] crumbled cooked halibut
    • 2 cups [500 mL] mashed potatoes
    • Salt and pepper, to taste
    • 1/2 cup [70 g] flour
    • 3 Eggs
    • 2 tablespoons [30 mL] oil
    • 2 tablespoons [30 g] butter
    1. Into a frypan, brown chopped onion in melted 2 tablespoons [30 g] butter for 2 minutes.
    2. Into a bowl, using a wooden spoon, mix together browned onion, crumbled halibut and mashed potatoes.
    3. Season with salt and pepper.
    4. Beat eggs
    5. Shape mixture into balls; roll balls into egg and then flour.
    6. Into a frypan, brown halibut balls in hot oil, adding a little butter as needed, until golden brown.
    Serve with a white or a tomato sauce or just Ketchup or Hot Sauce.
    Robert Ogle
    Ingredients
    • 4 (6-ounce) salmon fillets (about 1 inch thick)
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup chopped fresh mint
    • 1 teaspoon hot pepper oil (such as Crisco Savory Seasonings)
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • Cooking spray
    • Mango Salsa
    • 4 cups hot cooked rice
    1. Combine first 4 ingredients in a large zip-top plastic bag and seal.
    2. Shake gently to coat.
    3. Marinate in refrigerator 20 minutes.
    4. Remove salmon from bag.
    5. Sprinkle salmon with salt and pepper.
    6. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray.
    7. Cook 5 minutes on each side or until salmon is done.
    8. Serve with Mango Salsa and rice.
    Halibut or Tuna can be substituted for Salmon.
    Robert Ogle

    Ingredients

    • 12 oz. Elbow Macaroni
    • 1/2 cup onions diced
    • 10 3/4 oz. can cream of mushroom soup
    • 3/4 cup milk
    • 2 cans of tuna in water
    • 8 oz. frozen green peas
    • 1/4 cup crushed saltine crackers
    • Salt to taste
    • Pepper to taste
    1. Preheat oven to 350
    2. Cook pasta in boiling water, drain when ready.
    3. Mince Onion.
    4. Add soup, milk,tuna and onion in a 8×8 baking dish.
    5. When pasta is has finished cooking add to the soup milk mixture.
    6. Fold in frozen peas they will cook in the oven
    7. Crumble saltine on top of casserole
    8. Back uncovered 30 min on lowest rack.
    9. Serve immediately
    Robert Ogle
    Ingredients
    • 1 Can Salmon Boneless, Skinless
    • 1 Onion
    • 1 Egg
    • Cracker Crumbs
    1. Check for bones sometimes even the boneless, Skinless has some
    2. Beat Egg
    3. Mix all ingredients
    4. Make patties
    5. Fry in oil till golden brown
    Robert Ogle
    Ingredients
    • 16 oz. frozen mixed vegetables
    • 1 or 2 cans of tuna drained
    • 1 or 2 cans cream of mushroom soup
    • 1/2 can of evaporated milk per can of tuna
    • 1/2 can of water
    • red pepper to taste
    1. Cook vegetables per package, drain.
    2. Mix other ingredients into vegetables.
    3. Heat till hot.
    Robert Ogle
    Ingredients
    • 3/4 cup Italian seasoned bread crumbs
    • 1 pk. dry Ranch dressing mix
    • 2 1/2 tbsp. vegetable oil
    • 1 lb. Tilapia fillets
    • 2 tsp. butter
    1. In a shallow dish, mix oil and dressing until paste forms. Coat fillets with paste then dredge in crumbs.
    2. Melt butter in a skillet over medium heat. Place the fillets in the skillet. Cook 5 minutes on each side or until golden brown and easily flaked with a fork.
    Robert Ogle
    Ingredients
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 1/4 cup chopped fresh cilantro
    • 1 pkg. taco seasoning mix
    • 1 pd. boneless white fish fillets, cut into 1 inch pieces
    • 2 tbsp. vegetable oil
    • 2 tbsp. lemon juice
    • 1 pkg. tortilla shells
    1. Combine sour cream, mayo, cilantro, and 2 tbsp. seasoning mix in small bowl. Grill fish before placing in bowl.
    2. Combine fish, veg. oil, lemon juice, and remaining seasoning mix in medium mixing bowl. Pour into large skillet. Cook stirring constantly, over medium heat for 4-5 minutes.
    3. Fill tortilla shells with fish mixture. Top with desired toppings. 

    Baja Sauce
    Ingredients
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 2 tsp. Mexican seasoning
    • 1 small Jalapeno, seeded and diced
    • 1/4 cup fresh lime juice
    • 1/2 cup chopped fresh cilantro
    1. Mix well all  ingredients together. 
    2. Add to tortilla shells for the Baja fish tacos.
    Robert Ogle
    This mango salsa that is great served over fish, chicken and pork. Also great for dipping chips.

    Ingredients
    • 1 mango – peeled, seeded and chopped
    • 1/4 cup finely chopped red bell pepper
    • 1 green onion, chopped
    • 2 tablespoons chopped cilantro
    • 1 fresh jalapeno chile pepper, finely chopped
    • 2 tablespoons lime juice
    • 1 tablespoon lemon juice
    1. In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice.
    2. Cover, and allow to sit at least 30 minutes before serving.
    Robert Ogle
    Ingredients
    • 1 (14.5 ounce) can whole peeled tomatoes, drained
    • 1/4 cup chopped red onion
    • 1/4 cup chopped onion
    • 1 jalapeno pepper, seeded
    • 1 tablespoon cider vinegar
    • 1 tablespoon minced fresh cilantro
    • 1 clove garlic, peeled
    • 1 teaspoon ground cumin
    • 1/4 teaspoon salt
    1. In a food processor, combine all ingredients; cover and process until chunky.
    2. Transfer to a small bowl and serve.
    Robert Ogle

    Ingredients
    • 1 cup finely chopped fresh pineapple
    • 2 tablespoons finely chopped purple onion
    • 2 tablespoons finely chopped green onion
    • 1 tablespoon finely chopped red bell pepper, optional
    • 1 tablespoon finely chopped fresh cilantro
    • 1 tablespoon honey
    • dash ground red pepper, cayenne or chipotle
    • 2 teaspoons finely minced jalapeno pepper, optional
    • juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
    • 1/4 teaspoon black pepper
    1. Combine all ingredients. Cover and refrigerate for an hour or more to blend flavors.
    2. Serve with your favorite Tortilla chips. Go's  great with grilled or broiled fish, chicken, or pork. Makes about 1 1/3 cups.