This idea was given to me by the man who runs the fish market.  It makes a very impressive presentation.

Place large filet of grouper in oven proof dish.  Pour about ¼ inch white wine in pan.  Dot fish with butter and squeeze lemon over.
Make a mixture of:
Mayonnaise
Sour cream
Parmesan cheese
Finely chopped green onion

Spread mixture over fish and bake at 350 degrees 25 minutes.
Place under broiler and broil until bubbly.  Serve immediately.

2 qts. water
3 T. butter
1 8 oz pkg. elbow macaroni
3 T. flour
2 c. shredded cheddar cheese
salt and pepper to taste
2 c. milk

Boil macaroni in water according to pkg. directions.  Make a sauce by melting butter and blending in flour.  Then blend in milk and bring slowly to the boil.  Add 1 ½ c. cheddar.  Place macaroni in buttered 2 qt. baking dish.  Pour the cheese sauce over and gently lift pasta so it is all coated.  Flatten and place in 300 degree oven until thoroughly heated.  Sprinkle remaining cheese over top and return to oven until cheese is melted.

This method keeps the meat moist. May also be used for chicken.
Salt and pepper pork.  Rub mayonnaise lightly over the meat, then roll in seasoned bread crumbs.   Place on baking pan in moderate oven and bake approximately 1 hour—less for cutlets or thin chops.

Slice and sauté:  1 lb. Kielbasa.  Slices will be black but won’t taste burned.  Set aside.

Sauté until almost tender:
1 lg. green pepper diced
1 c. celery diced
1 lg. onion diced

Add:
1 lg. can diced tomatoes
1 lg. can red beans, drained (kidney beans, pinto etc)
salt and pepper to taste
generous shake of chili powder

Cook until all ingredients are hot.  Stir in two or three cups of cooked rice and heat through.
To serve, you may toss the sausage in or serve it separately over the top.

2 lb. round steak or chuck
1 7 oz. can pitted ripe olives
½ c. rice
1 clove garlic minced
¼ t. pepper
2 T. chili  powder
2 T. prepared mustard
1 can (1 lb. 12 oz.) tomatoes
1 med. onion chopped
1 (1 lb.) can red kidney beans
2 T. salad oil
1 bouillon cube
2 T. butter
¾ c. boiling water
1 t. paprika

Spread meat (cut in 1 inch cubes) with mixture of garlic, pepper, 1 T. chili  powder and mustard.  Sauté onion in oil and butter until golden.  Slice ¾ of olives.  Make a layer of ½ meat in bottom of 3 qt. casserole.  Sprinkle with ½ rice, tomatoes and sliced olives.  Repeat layer.  Top with beans mixed with 1 T. chili powder.  Dissolve bouillon in boiling water.  Pour over to almost cover.  Sprinkle with paprika.  Arrange whole olives on top. Bake uncovered in 350 degree oven about 2 hours adding more bouillon as needed.  Serves 8

Choose a whole beef tenderloin.  Trim away any fat.  Turn small end under and secure with skewers or twine to make roast all the same thickness.  Generously butter outside of roast.  Place in 400 degree oven for about 45 minutes.  Use a meat thermometer.  This is best served rare.

AU JUS
Start with soup stock.  When you remove the meat from the pan, de-glaze with the soup stock.  Check for salt and pepper.  Thicken with a small amount of cornstarch---about 1 t. for 1 cup of Au jus.

1 ½ lbs. hamburger
1 pkg. onion soup mix
1 egg
1 ½ cups stuffing mix
1 8 oz. can tomato sauce
½ cup warm water

Mix all ingredients well.  Shape into loaf and bake at 350 degrees for 1 hour.

(My version of one of TGI Fridays specialties)

1 10 oz. box penne
fresh parsley chopped
1 med. onion chopped
1 14 oz can artichoke hearts drained
1 green pepper cut into sm. Squares
1 to 1 ½ cups marinara sauce
¾ c. shredded mozzarella cheese
1 lg. fresh tomato diced
¼ c. fresh basil leaves, chopped
Salt if desired

Cook pasta and set aside.  Sauté onion until nearly done, then add green pepper and basil.  Cook until pepper is tender crisp. Add marinara sauce, artichokes which have been quartered and fresh tomato.  Bring just to the boil and gently toss in pasta until very hot.  Serve in bowls—half fill with pasta mixture, a layer of cheese and end with pasta.

1 large onion
1 ½ t. salt
1 green pepper
2 T. soy sauce
2 lb. boneless pork loin
1 T. oil
¼ c. corn starch
3 sm. fresh tomatoes
Cooked rice to serve six

Peel onion and cut into wedges.  Separate layers into petal shaped pieces.  Remove seeds from green pepper and cut into strips.  Cut pork into bite-sized pieces; sprinkle with cornstarch and salt and mix lightly.  Pour soy sauce over pork and mix until meat is evenly moistened.  Fry pork in hot oil over medium heat until it is well browned and crisp.  Transfer to hot serving platter and keep warm in very slow oven.  Drain off fat, returning 1 T. to skillet.  Sauté green pepper and onion two minutes in fat, turning frequently.  Remove stem end from tomatoes and cut into wedges.  Put rice in center of serving platter and arrange meat, peppers, onions and fresh tomatoes in wreath fashion around.  Pour hot sweet sour sauce over wreath and serve additional sauce on side

SWEET SOUR SAUCE
1 8 oz. can tomato sauce
¼ c. sugar
1 c. unsweetened pineapple juice
¼ c. soy sauce
3 T. cornstarch
½ c. sherry
2 T. wine vinegar
Combine all ingredients except vinegar.  Cook stirring frequently, until mixture boils and thickens. Remove from heat and stir in vinegar. 

RICE
For never fail good rice, put two quarts or more water in large kettle with salt.  Boil 1 cup rice until tender.  Rinse.  Keep warm in colander over hot water.

This old recipe was lost.  I had a list of ingredients and will try to re-construct it.

2 c. shredded cooked chicken
1 pkg. Uncle Bens wild rice mix
1 sm. onion
1 sm. green pepper
sm. jar pimento
sm. can sliced water chestnuts
2 c. milk
3 T. flour
salt and pepper to taste
½ c. toasted almonds
3 T. butter or olive oil

Cook wild rice according to package directions.  Sauté onion and pepper in butter. Make a cream sauce by blending flour in pan with vegetables and slowly adding milk. Mix chicken, pimento, water chestnuts. vegetable mixture and rice together and place in a buttered casserole.  Bake covered about 30 minutes in slow oven.  Uncover and top with toasted almonds the last five minutes.