French Onion Pepper Steak

1 1/2 lbs. boneless chuck steak; cut into 2" strips
2 Tbsp. shortening
1 pkg. or 5 Tbsp. onion soup mix
2 medium green peppers
1 1/2 Tbsp. cornstarch

Brown meat in shortening.
Stir in onion soup mix and 2 cups water.
Cover and simmer 30 minutes.

Stir in peppers and simmer until tender.

Mix cornstarch with 1/2 cup water. Stir into skillet and stir until thickened.

Serve the french pepper steak over rice.

Oven Style Baked Beans

1 pound regular or spicy bulk sausage
4 cans different types of beans (dark red kidney, black beans, navy beans, pinto beans, etc.)
1 (31 oz.) can pork and beans
1/2 cup brown sugar
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 large onion, chopped
1 (10 oz.) can regular or spicy Ro-Tel (chopped tomatoes with green chilies), drained
1 tsp. mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 to 8 strips of bacon

Preheat oven to 350. In a large skillet, brown the sausage, breaking it up into pieces as it cooks. When cooked through, remove from skillet and drain fat.In a very large bowl, mix sausage with beans, pork and beans, brown sugar, barbecue sauce, ketchup, onion, tomatoes, mustard, salt and pepper.

Transfer to 13 x 9-inch or other large baking pan. Place bacon strips on top and bake for 1 hour. If necessary, place under the broiler for a few minutes to make bacon crisp before serving.

Pan Fried Lake Fish

4 8-to-10 ounce fresh or frozen pan-dressed trout, lake perch, or other white fish
3/4 cup finely crushed saltine crackers
1/4 cup grated Parmesan cheese
1 tablespoon snipped parsley
1/3 cup all purpose flour
1/8 teaspoon pepper
3 tablespoons lemon juice
1 beaten egg
3 to 4 tablespoons shortening or cooking oil
Lemon slices, halved (optional)

Preparation and Cooking
1) If frozen, thaw fish..

2) In a shallow bowl combine the crushed crackers, grated parmesan cheese and snipped parsley.

3) In another shallow bowl combine the flour and pepper.

4) Place lemon juice and egg in separate bowls.

5) Dip fish in this order: lemon juice - flour mixture - egg - cracker mixture.

6) Heat the cooking oil in a 12 inch skillet.

7) Add the fish to the pan in a single layer - do not stack.

8) Fry the fish over medium heat for 5 to 7 minutes or until brown on one side.

9) Turn fish fry for 5 to 7 minutes more or until fish flakes easily when tested with a fork.

10) Drain fish on paper towels.

Optional
Serve fish with lemon. Garnish with parsley, rosemary, and dill if desired.

Serves 4.