For my fourth installment featuring recipes from Flora Presbyterian Church Heavenly Delights, I'm focusing on the main dish. To purchase these recipes (and 393 others for $15), contact: Ann Brown (574-967- 3261), Jackie Davis (967-3807) or Ava McGill (967-3793), all members of the cookbook committee.

Pat Oglesby of Denver and Flora's own Kathy King submitted Pizza Loaf. With its unique ingredients, this definitely ain't your mama's meatloaf! Patsy McCammack's Italian Beef will make you feel you're in a world famous deli. Barb Mayfield shares her recipe for Party Pork Tenderloin. And, Tennille Martin's Crockpot Chicken Cordon Bleu couldn't be simpler or tastier.

Next week: sweet endings. Happy eating.
Pat Oblesby's and Kathy King's
              Pizza Loaf
1 egg
1 (10 1/2 oz.) can pizza sauce
1/4 tsp. pepper
2 lbs. ground beef
14-oz. can mushrooms
1 (6-oz.) pkg. mozzarella (4 slices)
1 1/2 tsp. salt
3 C. cornflakes
1/4 C. onion, chopped

Place egg, pizza sauce, salt, pepper and cornflakes in a large mixing bowl. Mix thoroughly. Add ground beef, onion and mushrooms. Mix. Press half the meat mixture in ungreased 9x9x2-inch baking pan. Place 2 slices cheese on meat. Press remaining meat over cheese. Bake at 350 degrees for an hour. When done, cut remaining cheese into strips and place on top. Return to oven until melted.
        Patsy McCammack's
              Italian Beef
5-lb. rump or sirloin tip roast
4 tsp. crushed red pepper

2 tsp. basil
1 tsp. oregano
1 pkg. dry onion soup mix
4 C. water

Place all ingredients into covered oven pan. Cook for 4-5 hours in 325 degree oven. Cook a day ahead of serving. Refrigerate overnight in liquid. Slice the meat thin. Put back into liquid. Warm to serve.
            Barb Mayfield's
    Party Pork Tenderloin
1 1/2 -2 lbs. pork tenderloin
1 1/2 C. salad oil
1 T. black pepper
2 T. dry mustard
1/3 C. fresh lemon juice
1/2 C. white wine vinegar
1 1/2 tsp. minced parsley
2 cloves garlic, crushed
3/4 C. soy sauce
orange marmalade
stir fry sauce

Combine oil, soy sauce, pepper, mustard, lemon juice, vinegar, parsley and garlic. Pour over pork tenderloin and marinate in refrigerator for 24 hours (large zip top bag works well). Drain and reserve for basting. Preheat oven to 350 degrees or prepare outdoor grill. Cook, basting frequently for 40-45 minutes or until internal temperature reaches 165 degrees. Glaze with orange marmalade mixed with stir-fry sauce.
            Tennille Martin's
              Crockpot
    Chicken Cordon Bleu
4-6 chicken breasts, pounded then
4-6 pieces of ham
4-6 slices Swiss cheese
2 cans cream of mushroom soup
1/4 C. milk

Lay a slice of ham and cheese on each chicken breast. Roll up and secure with a toothpick. Place chicken in crockpot. Combine soup and milk; pour over chicken. Cover. Cook on low for 4-6 hours or until chicken is done.