10 to 15 large flour tortillas
6 cans assorted beans (black, pinto, navy, kidney, garabanzo etc.) drained
2 cans original rotel tomatoes plus 1 or 2 cans water
1 can corn (drained)
1 med. onion (chopped)
2 cups shredded  cheddar cheese
10 to 15 slices cheese (cheddar or muenster)

Combine beans, tomatoes, water and corn in heavy skillet.  Simmer until well cooked and liquid has almost completely reduced. Remove from heat and stir in onion and shredded cheddar.

Heat tortilla individually in microwave about 15 seconds.  Place about 3/4 cup of bean mixture on top and flatten until approximately the size of a cheese slice.  Turn in sides and roll into a little package.   When all are filled, place a slice of cheese on each and bake for 30 minutes in 350 degree oven.

They are great to eat right away or may be cooled and wrapped individually and frozen.  Re-heat in microwave for a great lunch.  Serve with salad.  My family likes to eat them with "Tiger Sauce".

Place in casserole:  1 lb. ziti, cooked, drained and mixed with 1 T. olive oil

Add and mix well:
4 cups sauce (see SILVIO COPPA’S PASTA SAUCE)
1 ½ c. ricotta cheese
salt to taste.

Top with:
1 cup grated mozzarella cheese

Bake: 325 degrees until casserole is bubbly and cheese melted.  About 30 minutes.  Do not over-cook.

2 large eggplant sliced into circles about ½ inch thick.  Place eggplant in colander in sink and heavily salt each slice and let drain for at least 1 hour.  (Gray liquid will come out.  This removes the bitterness).  Thoroughly wash each piece and let drain.  Once pretty much dry, bread them in the following in this order:

All purpose flour
Beaten Egg
Italian bread crumbs

Fry until golden brown in vegetable oil.  Drain on paper towel and immediately salt.  (Aunt Katherine and I like lots of salt but that is not for everybody.

FRANCES COPPA’S EGGPLANT PARMIGIANA

Layer fried eggplant with pasta sauce (see SILVIO COPPA’S PASTA SAUCE) and mozzarella cheese to your taste. Sprinkle each layer with parmesan cheese.   Bake until hot and bubbly.   Easy!

Thoroughly wash and drain 1 cup up fryer.  Put about 3/4c. flour, 1 t. salt and ½ t. pepper in a bag.  Shake chicken pieces until well coated with flour.  Fry in about ¼ inch of corn oil in heavy skillet until all sides are well browned.  Drain on paper towels. Make gravy by draining pan and return 3 T. oil.  Heat with 4 T. of the flour left from coating the chicken.  Do not brown.  Add 2 ½ c. milk and cook until boiling and thickened.

1 lb. peeled Mississippi Gulf shrimp
1 chopped onion
1 can cream of mushroom soup
1 chopped bell pepper
2 tea. paprika
½ clove garlic
seasoning to taste
1 stick butter
your favorite rice

Melt butter in a medium sauce pan.  Add onion, pepper and garlic.  Sauté on medium heat about 30 minutes.  Add paprika and season to taste (with every spice in your cabinet that you like with shrimp.)  Add soup and 1 cup water and cook, stirring occasionally, until sauce turns brown.   Add second teaspoon paprika and check seasoning.  Turn heat up to medium high and add shrimp.  When shrimp are done, turn off heat, cover and let stand for about ten minutes.  Serve over cooked rice.
(I don’t believe Gerald made this but he did eat it and told me it was good.)

6 strips bacon cut in ½ inch pieces
2 cloves garlic, minced
2 to 3 lbs. beef rump roast cut into 1 ½ inch pieces
¾ tsp thyme
1 medium carrot, sliced
1 bay leaf
1 medium onion, sliced
½ lb. tiny white onions
salt and pepper to taste
2 lg. jars button mushrooms
3 Tbsp. flour
3 Tbsp. butter
2 bouillon cubes in 1 ½ cups water
¾ cup port wine
1 Tbsp. tomato paste

Cook bacon in large skillet until crisp.  Remove and drain.  Add beef cubes and brown well. Place browned beef cubes in crock pot.  Brown carrot and onion.  Season with salt and pepper; stir in flour.  Add bouillon mixture and mix well.  Add to crock pot.  Add bacon and balance of ingredients except wine. Cover and cook on low 8 to 10 hours.  Add wine for the last hour of cooking.  If the gravy needs additional thickening, turn crock pot on high.  Combine 3 Tbsp. flour with 3 Tbsp soft butter and stir into the stew.
(Many people remembered this recipe.  Lisa said Grandma put extra mushrooms so she could eat them before dinner.)

This is a delicious memory from when we were very young.  Our mother had a steamer pot (purchased from Arbuckle Coffee Co.) that you could cook in the bottom and steam rice in two rounded pans that fit in the top. She would put the dish on to cook and we would go—our mother and four sisters—for a long walk to a park and when we came home the aroma of this dish was so wonderful. 

1 large head green cabbage
1 can corned beef
1 medium onion
3 slices thick slab bacon

Cut bacon into cubes and brown in heavy pot.  Add onion and cook until translucent.  Cut cabbage into eighths, remove core and coarsely chop.  Add to pot along with about ½ cup water (more if needed).  Break corned beef into pieces and add to pot.  Cook until cabbage is just done.  Serve with steamed rice.

This is a manly quiche.  Very good and freezes well.

1 9” unbaked pie shell
1 T. cornstarch
1 lb. ground beef
½ lb. grated cheddar cheese (1 ½ c.)
½ c. mayonnaise
1/3 c. chopped green onion
½ c. milk 
dash pepper
2 eggs, beaten

Brown meat in skillet over medium heat.  Drain fat and set aside. Blend cornstarch, mayonaise, milk and eggs until smooth.  Stir in meat, cheese, onion and pepper.  Turn into pastry shell.  Bake 350 degrees for 35 to 40 minutes or until golden brown and set.

½ c. creamed cottage cheese
1 can (6 oz) tomato paste
1 lb. ground beef
1 c. milk
1 c. shredded Mozzarella cheese
2 eggs
1 t. salt
½ c. biscuit mix
½ t. dried oregano

Heat oven to 400 degrees.  Grease 9 inch pie plate.  Spread cottage cheese in pie plate.  Cook ground beef until brown.  Drain. Stir in ½ of the cheese, salt oregano and tomato paste.  Spoon evenly over cottage cheese.  Stir milk and baking mix together and spread over mixture.  Bake 30 to 35 minutes.  Sprinkle with remaining cheese and bake 5 minutes more.

½ lb. red bell pepper seeded and diced
1 tsp. Olive oil
1 carrot cut into match sticks
1 tsp. basil
2 zucchini, cut into half moons
1 eggplant cut into cubes
6 cloves garlic, peeled and wrapped in foil
1 onion, peeled and chopped
1/2 tsp. olive oil
8 medium mushrooms, cut thick
½ lb. raw spinach, cut into strips
9 lasagna noodles, cooked
¼ cup parmesan cheese (We use more)
1 jar of your favorite spaghetti sauce
2 cups mozzarella (but we always use a lot more)
The Vegetables

Pre-heat oven to 400 degrees. 

Toss peppers, carrot, zucchini, eggplant and onion in oil and
seasonings.  Spread on baking sheet.  Put foil wrapped garlic in corner of the pan.  Bake for 30 minutes and then stir.  Bake 15 more minutes.  Remove and transfer to large bowl.  Squeeze baked garlic into the veggies and stir well.

The spinach layer

Pour oil into a large frying pan or wok on medium heat and fry mushrooms until they begin to brown.  Add spinach and seasonings and cook until the spinach wilts.  Add 1 Tbsp. water if needed to steam the spinach down.  Transfer to sieve to drain excess moisture.

To Assemble

Spoon a little sauce into a baking dish.  Lay first three noodles down.  Cover with 1/3 of sauce, the mushrooms and the spinach and as much mozzarella and parmesan as you like.  Cover with three more noodles, 1/3 the sauce, the roasted veggies and more cheese.  Cover with the last three noodles, the rest of the sauce and more cheese.  Bake for 30 minutes.  Let rest 15 minutes before serving.