Having a main dish is almost basic.

By Staff
When you decide what it will be, all other dishes you serve will inhance the main dish and make the meal complete. Families love "made from scratch" meals.
The homemade pizza and crust will lighten up the day. Thanks to Carol and Wilburn Clement we have a new recipe for a delicious chili for all the family.
Added are some of my original hodgepodges.
Homemade Pizza and Crust
1 lb. ground beef
1 can tomato sauce
1 can tomato paste
1/2 lb. shredded cheese
Small amount of chopped onion
Pepper or any other choices of vegetables can be added
Brown beef in skillet, add tomato paste and sauce, salt, onions, pepper, or other vegetables and pour into pizza crust. Top with cheese. Place in a 400 degree oven until crust is slightly brown.
Crust for 1 family size pizza
1/2 pkg. yeast
1/4 c. lukewarm water
1/2 T. sugar
2 c. flour
2 T. oil
1/2 t. salt
3/4 c. warm water
Dissolve yeast in lukewarm water and sugar. Place flour, salt, shortening and water in a large cowl. Work until smooth. Cover and let rise in warm place until double in size. Place on floured board. Roll until thin and place on greased pizza stone to bake.
Chili Con Carne with Beans
3 lbs. ground chuck
2 garlic cloves minced
2 lg. onions coarsely chopped
2 t. salt
4 T. chili powder
1 1/2 t. cumin seeds (whole)
1 t. ground black pepper
1 small red pepper, or green chili, chopped
2 T. Worcestershire sauce
1 T. flour
3 c. boiling water
1 can tomato paste
1 can cut up tomatoes
4-16 oz. cans of pinto beans or kidney beans
Brown meat onions and garlic.
Add the cumin, black pepper, red or green pepper and Worcestershire sauce. Sprinkle with flour.
Now pour in boiling water which you have mixed the chili powder. Simmer gently for 1 hour.
Add tomato paste, tomatoes, and cook for another hour. 30 minutes before done add the beans. Cook another 30 minutes and chili will be done. Check seasoning and serve.
Suzanne's Original Meat Loaf
This recipe is easily doubled and trippled.
1 lb. ground round
1/2 c. tomato paste
1 finely chopped onion
1 egg yolkay
Salt and pepper to taste
Mix all together and place in a loaf size pan or pyrex. Bake at 350 degrees for about 45 minutes. Watch to see when it browns. You may rub a little of the tomato paste over the to of meat loaf before cooking if you like.
Delicious Red Soup (my original) easily doubled
In a good sized, pot put 2 cloves of finely chopped garlic, 1 cubed potato, 1/2 c. uncooked noodles, 1/2 c. english peas, 4 peeled chopped Italian tomatoes, 1 can of pinto beans, and salt and pepper to taste.
Add 1/2 can of tomato paste and 1/2 c. water plus 2 T. of olive oil and 3 c. water. Boil long enough for pasta to cook. Very healthy for you.
Our Families Quick and Easy Grilled Chicken
Boneless , skinless chicken breast (according to how many you are feeding)
Fresh squeezed lemon juice , and garlic salt
A hot grill ready to cook, with a lid
Soak your chicken in lemon juice. About 1 lemon for 2 breasts. Then put them in a bath of olive oil and sprinkle with garlic salt.
Lay on the grill and cook until brown and will not show pink inside of the chicken breast. Very good.
Eye of Round
Eye of round
Pepper
Other seasonings if desired
Have eye of round roast at room temperature. Sprinkle with coarse black pepper or other seasoning. Preheat oven to 500 degrees and bake 5 minutes per pound. Turn off and do not open oven for 2 hours. Roast will be pink or medium-rare.
Harty Chicken Noodle Casserole
1 can cream of mushroom
1/2 c. milk
1/4 t. ground black pepper
1/4 c. grated Parmesan cheese
1 c. frozen mixed vegetables
2 c. cubed chicken
2 c. medium egg noodles, cooked and drained
1/2 c. shredded Cheddar Cheese
Stir soup, milk, black pepper, grated Parmesan, vegetables, chicken and noodles in 1 1/2 qt. casserole.
Bake on 400 degrees for 25 minutes or until hot. Top with Cheddar cheese
Salmon Roll
1 lb. (2 c.) drained and bones and skin removed
1 (8oz.) cream cheese
1 T. fresh lemon juice
2 t. grated onion
1 t. horseradish
1/4 t. horseradish
1/4 t.liquid smoke
1/2 c. chopped pecans
1/4 t. salt
3 T. parsley
Mix all ingredients except pecans and parsley. Roll into a ball. Place into the refrigerator for about 3 hours. Remove and roll in chopped pecans and parsley. Place back in refrigerator until time to serve. You may make 2 balls instead of 1 if desired.