I’m working on compiling all my favorite recipes in one easy place since some are online, others ripped from magazines, stacks of cookbooks of which i only use one or two recipes from each…. ANYWAY, tonight I grabbed my favorite cookbook to type up some recipes to add to my book and decided I should share.
The cookbook: “in joy: our favorite recipes prestonwood baptist church.” Published in 1981 to help aid Prestonwood in building their 4,000 seat sanctuary. Yall, do you even realize how huge this church is today?? I found this on Wikipedia that even discusses the sanctuary (i’m ignoring that the next statement is about infedility of the pastor that married mom and dad). The book makes me smile. Why? My mom is listed in this book. Part of the 14 person committee dedicated to putting together this cookbook before the age of computer word-processing. 
I LOVE IT!
Another reason I love this cookbook is because it is filled with recipes that my mom made for us growing up. I’ll stumble upon them all the time. Nothing like food from your childhood to make you smile, right??
The two recipes I’m sharing are not new items….but they have unique ingredients that I challenge you to try before knocking them.
Mexican Stack-Up
Meat Sauce:
2 lbs ground beef, browned
2 small onions, chopped
1 8 oz can tomatoes
4 oz tomato sauce
1 tsp sugar
½ tsp salt
½ tsp cumin
½ tsp oregano
6 oz can tomato puree
2 Tbs. Chili powder
1 ½ Tbs. garlic salt
8 oz cooked pinto beans
Stack-Up Toppings:
16 oz bag fritos
instant rice
shredded cheddar cheese
lettuce
tomatoes, diced
green onions
pecans, chopped
coconut, grated
salsa
guacamole
sour cream
Cook meat and onions. Add next 11 ingredients; simmer one hour. Add water if needed. Place crushed fritos on plates and begin to stack-up with meat sauce and remaining ingredients (it adds: in order listed). Serves 10
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Lasagna
(I grew up thinking this was lasagna so every time i ordered it in a restaurant I could never understand why it tasted to “bad.” I told my mom one day that I couldn’t understand why most lasagna wasn’t topped with cheddar and she let me in on the secret that our ‘lasagna’ wasn’t traditional.)
1 box lasagna noodle, cooked
1 lb ground beef, browned
6 oz of Ragu Old World Style
1 tsp sugar
1 tsp salt
dash garlic salt
Monterrey Jack, sliced
8 oz sour cream
3 oz cream cheese
onion power
cheddar cheese, 1.5 cups
Place noodles in bottom of 9 X 13 pan. Mix next 5 ingredients and pour over noodles. Add Monterrey jack cheese on top of sauce. Mix next 3 ingredients and spread over cheese. Top with Cheddar. Bake 45 min @350.
