01 Kenton Adler's Voodoo Chili

02 Pork Steak Skillet Dinner

03 World's Best Spaghetti Sauce

04 Chicken Spaghetti

05 Hillbilly Stir Fry

06 Tapaso Chicken

07 Sweet & Sour Meatballs

08 Doner Kebabs (Turkish Street Chicken)

09 Mississippi Chuck Roast

10 Bacon Wrapped Chicken Tenders

11 Brisket

12 Sweet & Spicy Chicken

13 Lazy Lasagna (Crockpot)

14 Zesty Mexican Chicken Chowder

15 Comfort Meatballs (aka Meatloaf Meatballs)

16 Chicken & Wild Rice Casserole


Kenton Adler’s Voodoo Chili 



2 lbs ground beef

½ cup chopped yellow onion

Chopped garlic to taste

½ tsp salt

½ tsp turmeric

½ tsp curry

1 tsp black pepper

1 tsp cayenne

1 tbsp Worcestershire Sauce.

2 cans chili beans (15.5 oz ea)

1 tsp chili powder

1 can tomato paste (approx 5 oz)

½ cup water

3 chopped Jalapeno peppers

2 tsp corn starch

1 tbsp Tabasco sauce

Grated Cheddar cheese to taste


In a large saucepan, brown ground beef on medium heat.  As the beef begins to brown, add chopped onion and garlic. When the beef is thoroughly cooked, drain, but leave a little of the grease for mojo.  Add one at time: salt, turmeric, curry, black pepper, and cayenne, stirring throughout.  Add Worcestershire Sauce.  Stir in chili beans.  Allow to simmer.  Blend in chili powder.  Stir in tomato paste.  Stir in water.  Continue to simmer.  Add chopped Jalapeno peppers.  Stir in corn starch.  Add Tabasco Sauce.   Stir in grated Cheddar.  Simmer until the cheese is melted.  Consume with vigor, and maybe some crackers. This recipe won a Friends of the Library Chili Cook-off one year.

Kenton Adler

Director of Advancement Services & Research

Piper, Lyon College Pipe Band

Batesville, Arkansas


Pork Steak Skillet Dinner


Yield:  Depends on size of skillet and family

Prep time: 1/2 hour

Total time:  2 ½ hours

Cheap pork steaks: enough to feed your family
Salt, pepper, bay leaf and flour
Oil to cover the bottom of the skillet
Butter, 2 Tbsp
Flour, 2 Tbsp
Some raw onion and if you have it a carrot and a stick of celery hour


Salt, pepper, and flour the steaks. Brown them quickly in the skillet (medium to high heat) both sides.  Add a cup or two of water, the veggies and bay leaf and bring to the boil.  Clamp a tight-fitting lid on and simmer on low for a couple of hours.  When tender remove the meat and strain the stock for your sauce.  Reserve a cup and skim the fat if you wish.  Make a paste of the butter and flour on the stove and brown a little to get the raw flour taste out.  Quickly add the cup of stock and stir like mad with whisk to stop lumps!  Bring to the boil constantly stirring and you should have a nice sauce.  Reduce to simmer and taste test.  Add salt and pepper as needed and anything else you like.  (Sometimes I throw in some sage.)

Note: The smell is wonderful when it’s simmering.  Doing it in an iron skillet is the best and it is perfect for a cold winter’s night. Hopefully you thought to nuke some potatoes for a mash with some parsley, and cooked up some spinach with butter!

Camille Beary, ’80

Batesville, Arkansas


World's Best Spaghetti Sauce 

Yield: 8 servings

Prep time: 10 min. + 14 hour simmer


(2) dozen SWEET ITALIAN meatballs

(3) 29-ounce cans of TOMATO SAUCE (Contadina or

 Hunts will do)

(1) 6-ounce can of TOMATO PASTE (Contadina or Hunts will do)

(1) green pepper (slice and dice it)

(1) onion - WHITE OR YELLOW (slice and dice it)

various seasonings: salt, pepper, garlic salt, Italian seasoning, crushed red pepper flakes - season to taste


  • place diced GREEN PEPPERS + ONIONS on the bottom of CROCK POT
  • add RAW MEATBALLS next
  • add SEASONING atop the meatballs
  • add 3 CANS SAUCE + 1 CAN PASTE
  • SET IT (on low heat) with the CROCK POT TOP ON & FORGET IT (for 14 hours)
  • before serving add a pinch more of each seasoning and STIR
  • BOIL up your favorite type of PASTA and add a little or a lot of sauce

This recipe (minus the green peppers & onions) is the same one I used as a boy when it was "my night to cook!" I was too picky for veggies in my sauce back then, but now I know that they add flavor and the simmering really breaks them down a bit! Salut!

Tommy Newton, Dean of Admissions (not an Alum, but I got here as fast as I could!)

Batesville, Arkansas


Chicken Spaghetti 

Yield: 8 to 10 servings


2 chicken breasts
1 (12-ounce) package of thin spaghetti
1 green pepper
1 medium onion
1/2 cup chopped celery
1/2 cup pitted ripe olives, sliced
1/2 cup green olives, sliced
2 tablespoons melted margarine
1 tablespoon sherry
2 cans cream of mushroom soup, undiluted
1 cup chicken broth
1/2 cup grated Parmesan cheese

Cook chicken until tender; cut into bite-size pieces. Cook spaghetti according to package directions, drain and set aside.

Saute green pepper, onion, celery, and olives in margarine and set aside.

Mix sherry with soup. Stir in cooked spaghetti. Add enough chicken broth to make a smooth consistency. Add the sautéed ingredients and cooked chicken. Put in greased 2-1/2-quart casserole dish. Sprinkle Parmesan cheese on top. Bake at 350 degrees for 20 minutes. 

Kathy Clements, '90
Batesville, Arkansas


Hillbilly Stir Fry



1 pkg summer sausage sliced

¼ c vegetable oil

6 potatoes sliced

1 med onion chopped in bite size pieces

1 bell pepper chopped in bite size pieces

Salt and pepper to taste

1 can whole kernel corn drained

1 lb fried okra (optional)

I like to cook this for church potluck in a cast iron skillet. Cook the sausage in a skillet until brown. Remove sausage from skillet and set aside. Add oil, when hot add the potatoes. Let this cook on med heat until just starting to get soft, then add the onions and peppers. Let cook covered until soft, stirring occasionally. Add salt and pepper to taste. Add corn, okra and sausage, cook until all is heated through.

I sometimes add sautéed bite size pieces of chicken instead of sausage. I also have added kidney beans and sweet potatoes. You can add or subtract any of these. Enjoy!

Daddy and Mom loved going to Silver Dollar City. A very similar dish was cooked there in a very large cast iron skillet. Mom loved it. She came home and started serving her version in her little café in Evening Shade. I have been fixing her version for years. It is favorite at Wednesday night Bible study and potluck. I use a cast iron skillet and prepare it while the hand bell choirs are practicing. They say it makes them very hungry with the aromas coming from the kitchen. It is favorite for sure.

Pam Buie, ‘82

Batesville, Arkansas


Tapaso Chicken