Panhandler's Spaghetti / Doc McCoy's Famous Peach Cobbler

• 1 lbs. ground chuck
• 1 onion, chopped
• 1 green pepper, chopped
• 1 can whole kernel corn
• 1 (28 oz.) can diced tomatoes
• 1 can sliced mushrooms
• 1 (10 oz.) package spaghetti
• 4 beef bouillon cubes
• 1 tsp. Italian seasoning
• 1 (8 oz.) package grated Cheddar cheese
• Salt and pepper to taste.

Spray Dutch oven with vegetable spray.Add 2 tablespoons oil.Brown meat.Add onions and peppers and cook until soft.Add remaining ingredients, reserving one cup of cheese until later.DO NOT COOK SPAGHETTI.Break spaghetti and put in oven dry.Put lid on oven and place coals underneath and on top.Cook at 350-degrees for 30 minutes.Check for doneness.Add remaining cheese on top of spaghetti.Replace lid to melt cheese.Serve.

Doc McCoy's Famous Peach Cobbler

• 2 (28 oz.) cans peaches in heavy syrup
• 1 butter recipe yellow cake mix
• 1 stick butter or margarine

Spray No. 14 cast-iron Dutch oven with nonstick spray.Pour peaches into Dutch oven.Sprinkle dry cake mix over peaches.Do not stir.Slice stick of butter and place slices evenly on top of cake mix.Sprinkle peach schnapps over butter, if desired.Place coals on top of Dutch oven.Bake 30 to 45 minutes.Place a few coals under Dutch oven the last 20 minutes of baking.

For conventional ovens, bake in a 350-degree oven for 45 minutes.For either method, bake until cobbler is bubbly and golden brown.