Bison (approximately 1.5 lbs)
sausage (approximately 1 lb)
onion, chopped
salt
pepper
3 cloves garlic
Worcestershire sauce
2 eggs
Italian bread crumbs (approximately 1 cup)
Mix together and bake until internal temperature is 160 degrees.
Source: Pam Clanton, Culinarian
Submitted by Jim Wilson
Son of James & Lola Wilson
In her 1980’s series The Way To Cook 
1 1/2 lbs ground chuck
1 egg
2 T sour cream
1/8 – 1/4 t thyme or Italian seasoning
salt
fresh ground black pepper
2 T grated onion
Julia mixed the above ingredients, divided into 4 patties, lightly dredged them in flour and sautéed them in a fry pan with a tiny amount of oil. She served them on a toasted bun with lettuce and salsa.
For my Salisbury steak version:
Leave off the flour dredge and sauté until nearly done.
Remove the patties from the pan and sauté a few onions in the fat. When the onions are starting to lightly caramelize, create a roux by stirring in about 2 tablespoons of flour. Cook the flour for a couple minutes and enough water to form a slightly too-thin brown gravy.
Add the undercooked beef patties to the brown gravy and simmer until the gravy has thickened, spooning the gravy over the patties several times.
Adjust seasonings and serve. The gravy may be enriched with a small dollop of sour cream, should you desire.
McCormick Pork Rub
Aluminum Foil
Pork Ribs (baby back work great!)
BBQ Sauce (your choice)
1. Rub ribs with pork rub
2. Wrap ribs in foil
3. Put on grill for at least 1 hour over med-low heat
4. Take out of foil when done
5. Place back on grill
6. Brush on BBQ sauce
7. Enjoy!
Submitted by Jarrett Hall, Age 8
Son of Mandy Hall
Great-Grandson of Sherman & Hester Turnbill
1 pound dried pinto beans
Salt
2 inch square (approximate) salt bacon
Carefully look over beans for tiny rocks and faulty beans, then wash 2 or 3 times, being sure all sand is washed out.
Put into a large kettle, cover with water and bring to a boil. Pour off this water, then place beans back into large kettle, covering them with about two quarts of water.
After cooking about 1 hour add salt to taste and (washed) piece of bacon (which has been sliced 2 or 3 times down to, but not through the rind).
Cook slowly about 3 more hours, adding a cup of water, off and on as needed to have amount of soup wanted with beans and to prevent them from cooking dry. Stir now and then.
A good consistency for the soup is attained by stirring occasionally during the cooking.
Note: to reduce cooking time, soak the beans overnight in water to cover. (Wash before soaking)
1 2-3 lb. chicken, cut up
1 cup shortening
1 tsp. salt
1/4 tsp. pepper
1/2 cup flour
1/2 tsp. paprika (optional)
Place four or five pieces of chicken in a paper bag (bowl) in which the flour with all the seasonings have already been mixed. Shake bag (toss/turn) to coat chicken pieces. Remove from bag (bowl) and continue adding pieces into it until all are coated in the seasoned mix.
Heat shortening in a heavy skillet (cast iron is best) and carefully place in the pieces of chicken, then cover and cook at moderate heat about 15 minutes, remove cover, turn chicken and continue cooking until all pieces are brown – about 20 minutes.
Lift out onto platter on which paper towels have been placed for draining.
Remove paper towels before serving.