Franks and Rice - Steve Roe Franks and rice is a recipe passed down in the Roe household for several generations.  My mother made it when I was a child and said the recipe came from my grandmother.  We aren't sure where she got it from, but it was passed on to my wife and has become a favorite for our children as well.  It may seem weird the first time you have it, but the meat and sauce come together with the rice to form a satisfying and comforting dish.  We usually serve it with a side of corn and some type of biscuit. Ingredients:

• 3 tbsp butter or ghee
• 1 10.5 or 11 oz can tomato soup
• 2 tbsp brown sugar
• 2 tbsp Worcestershire sauce
• 2 tsp prepared mustard
• 2 tsp vinegar
• 1lb smokey links or cocktail smokies
• 2 cups cooked rice 

Directions:

• Add all ingredients except meat in medium pan and bring to a simmer for several minutes.
• Chop meat into bite-sized portions and add to simmering sauce.
• Cover and simmer for 20 minutes.
• Remove from heat.
• Place portion of rice on plate and cover liberally with sauce and meat.
• Serve with vegetable and bread.

Corn Casserole - Steve Roe Corn casserole is a recipe passed down through my wife's family.  It is often used as a dish instead of potatoes and has become a favorite at any event or gathering we have ever taken it to. Ingredients:

• 1 can whole kernel corn
• 1 can cream-style corn
• 1/2 cup melted butter
• 1/2 cup sour cream-style
• 2 eggs (beaten)
• 1 box Jiffy brand corn muffin mix
• 1/2 cup Splenda or sugar

Directions: 

• Preheat oven to 350 degrees
• Mix all ingredients into large bowl
• Pour into greased 9"x9" baking pan
• Bake for 45 minutes or until golden brown and set