From the 1986 version of the Atalantean Club Cookbook from Memphis, Texas.

Spaghetti Carbonara
8 oz. spaghetti
1 tbsp salt
3 qt boiling water
2 eggs, separated
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
Dash of crushed red pepper
6 slices bacon, cooked crisp, drained, and crumbled
Salt
A few twists freshly ground black pepper
Grated Parmesan cheese

Gradually add the spaghetti and salt to rapidly boiling water so that the water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in a colander.
Meanwhile, beat the egg whites until soft peaks form. Add the egg yolks and beat until foamy. Fold in the Parmesan cheese. Heat the cream with red pepper just until hot, do not boil. Return the spaghetti to its cooking pot. Add the egg mixture and toss until mixed. Pour the hot cream over the spaghetti and toss again. Add bacon and toss again. Season to taste with salt and pepper. Serve with additional Parmesan cheese. Makes 4 servings.

This next one was submitted by someone I know who belongs to that club. To me, it is a good example of Tex-Mex cooking where the 'salad' is inside the burrito instead of on top of it.

Carne Quisadas

Tenderized round steak
2 tablespoons oil
2 tablespoons flour
1/4 teaspoon cumin
1/2 onion, chopped
1 small can tomato sauce
Salt and pepper to taste
Garlic powder to taste
1 cup water
Grated cheese
Chopped lettuce
Chopped tomatoes
Flour tortillas, warmed

Cut the steak into thin strips and brown in oil. To the oil, add the flour and cumin, mixing in well. Cook for a few seconds until fragrant. Add tomato sauce, salt, pepper, garlic powder, and water. Add meat and simmer 30 minutes. Make burrito-like rolls, using meat, sauce, lettuce, tomatoes and cheese. If desired, pour a bit of gravy* over the top after it has been rolled. Serve hot.
This works well when you let everyone 'roll his own' to suit individual tastes.

*I don't know if this means a separate batch of gravy you just happen to have sitting around, but if it was me, I'd use green chili.

Green Chili

2 pounds pork roast (sirloin)
1 large onion, diced
1 (28 ounce) can tomatoes
1 (10 1/2 ounces) can cream of mushroom soup
1/4 cup celery, chopped
10 to 15 fresh green chiles (roasted and peeled)
2 garlic cloves, diced finely
1 tablespoon powdered beef bouillon
1 tablespoon powdered chicken bouillon
1 tablespoon whole cumin (or ground)
2 tablespoons red wine vinegar
2 tablespoons cornstarch

Boil pork roast until completely cooked and all fat is gone. Strip meat. In a large pot combine all ingredients with four to six cups water as needed. Bring to a boil, reduce heat and simmer one to two hours. Combine two tablespoons cornstarch with 1/4 cup cold water. Stir into the stew.