Beef Stroganoff

Serves: 4-6

Ingredients:

• 1 lb Hamburger
• 1/2 c sour cream
• 2 c noodles or rice
• 1 can cream of mushroom

Directions:

1. Cook noodles and drain.
2. Brown hamburger, drain.
3. Add cream of mushroom. If it's too thick you can add a little water. Heat through. Add sour cream. Warm but don't boil.
4. Serve over rice or noodles.

Meat Loaf

Serves: 6-8

Ingredients:

• 1 lb hamburger
• Blob of ketchup
• 1 can cream of mushroom
• 1 egg
• 2 c rolled oats
• Salt, pepper,
• Seasonings if you want

Directions:

1. Mix all together with your hands (it's tradition).
2. Cook 350 about 1 hour.
3. **Variation, you can add 1/2 lb of sausage.**

Tuna Casserole

Serves: 4-6

Ingredients:

• 2 cans of tuna, drained
• 1 can cream of chicken
• 2-3 c of noodles or macaroni
• 1 tsp Mrs. Dash All Seasoning
• Lemon juice (not necessary)

Directions:

1. Cook noodles and drain.
2. Mix noodles with other ingredients, and bake 350 for 1/2 hour.

Enchilada Pie

Serves: 4-6

Ingredients:

• 1 lb Hamburger
• 1 onion chopped
• 1 tbls Chili powder
• 1 8oz Can tomato sauce
• Salt and pepper
• 6 corn tortillas
• 1 can of chopped olives drained (CHECK THE LABEL FOR JALEPINOS!!!!)
• 1 c grated sharp cheddar cheese

Directions:

1. Brown hamburger with onion. Drain. Stir in chili powder and tomato sauce. Season to taste with salt and pepper.
2. Butter tortillas on both sides and cut into forths.
3. In a 9x9 pan, alternate layers of tortilla, meat sauce, olives, cheese. Cover bake at 400 for about 20 minutes.

Poppy Seed Casserole

Serves: 6-8

Ingredients:

• 1 1/2 lbs ground turkey
• 1/3 c chopped onion
• 1 15 oz Can tomato sauce
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 c wide noodles uncooked
• 1 8 oz cream cheese
• 1 c cottage cheese
• 1/2 c plain yogurt
• 1 tbls Poppy seeds

Directions:

1. In a large skillet cook the ground turkey and the onion until brown. Drain off liquid. Stir in tomato sauce, salt and pepper.
2. Meanwhile, cook the noodles according to package instructions and drain.
3. In a small mixing bowl combine the cheeses, the yogurt and the poppy seed. Toss the cheese mixture with hot noodles.
4. In a 9x13 pan, layer 3/4 noodle mix then spoon the meat mixture on leaving a 1-2 inch border. Layer on the rest of the noodle mix leaving a 1-2 inch boarder.
5. Cover and bake at 375 for 30 minutes. Remove cover and bake another 10-15 minutes.

Salmon Loaf

Serves: 4-6

Ingredients:

• 1 can salmon (16 oz)
• 1 egg
• 1/4 c minced onions (fresh or dried)
• 2 c bread crumbs
• 2 tbls lemon juice

Directions:

1. Mix all together
2. Salt and pepper to taste. Bake at 350 for 45 minutes.

Chicken Wok

6-8 servings

Chicken breasts uncooked and diced
Wok vegetables (mushrooms, broccoli, carrots, peas, fresh beans, zucchini, peppers)
2 green onions, sliced
Soy sauce
Sugar
Rice
1. Marinate the chicken in some soy sauce and a little bit of sugar for 1/2 –24 hours.
2. Heat your pan with oil. Add green onions, cook for a minute or two. Add the rest of the vegetable in order of "toughness" (broccoli, carrots, peppers, beans, zucchini, peas, mushrooms). Add a couple of splashes of soy sauce. Remove veggies. Add little more oil.
3. Add chicken. When chicken is cooked, add the veggies back in to warm up. Serve over rice.

Cabbage Crunch Salad

6-8 servings

Salad
2 tbls sesame seeds
1/2 c slivered almonds
1/2 med cabbage
4 green onions
1 pkg Top Ramen noodles, chicken sesame or chicken

Dressing
2 tbls sugar
1/2 c salad oil
3 tbls white vinegar
Soup flavoring
1 tsp salt, some pepper

1. Toast almonds at 350 for 10 minutes
2. Shred cabbage and chop onions and mix. Crumble noodles and mix. Add almonds when done.
3. Mix dressing in small container and shake very well. Add to salad and toss

Lemon Chicken

6 servings

Skinless chicken breast fillets
1/4 c flour (may need more)
4 tbls butter
2 tbls lemon juice
1/4 c vegetable oil
Spaghetti noodles
1. Coat chicken breasts with flour.
2. Over medium heat, add 2 tbls butter and oil to a frying pan. When hot enough, place the floured chicken breasts in pan and cook about 15 minutes on each side.
3. Meanwhile, cook spaghetti.
4 Remove chicken breasts, set aside. Add 2 tbls butter and lemon juice (use more juice as you like).
5. When the butter is melted stir and pour about 3/4 of lemon sauce over the chicken breasts, then add the spaghetti to the leftover sauce in the pan. Toss the spaghetti to cover.

Penne Pasta with Broccoli

3 large broccoli heads
1/2 c olive oil
4 cloves garlic, peeled and minced
1 med onion, finely chopped (about 1 c)
16 oz penne pasta
4 tbls Finely grated aged pecorino Romano cheese
Salt and pepper to taste

1. Bring large pot of salted water to boil over high heat.
2. Meanwhile, wash and cut the broccoli into small florets discarding large stalk ends. Set aside.
3. In a medium saucepan, heat olive oil over medium-low heat. Add garlic and onion; cook and stir until translucent. Do not brown. Remove from heat.
4. When water boils, cook broccoli in the salted water about 3 minutes. Use a slotted spoon to remove broccoli and add to the saucepan with garlic and onion. Stir and cook broccoli until tender yet still green; remove from heat.
5. Meanwhile, return salted water to a boil. Cook penne according to package directions. Reserve 3/4 c cooking water and drain pasta.
6. Toss penne into broccoli mixture and add grated pecorino cheese. If needed add just enough reserved cooking water to bind sauce and pasta together. Add salt/pepper to taste

Spinach Salad and Dressing

6-8 servings

Clean Dressing
1 part sugar
1 part water
1 part vinegar (rice or cider vinegar)
2 parts oil (salad, saffron, or olive)
Note: A great dressing for any salad.
Spinach Salad
Spinach
Onion
Croutons
Bacon

1. Prepare spinach by washing with cool water and drying, then removing stems.
2. Slice a red onion as thin as you can, in as many slices as you like.
3. Add garlic flavored croutons. Add cooked bacon
5. Toss

Broccoli Salad

6-8 servings

Salad
5 stalks of broccoli (tops only)
1 c green onions chopped
1 c red or green grapes
1 c raisins or craisens
1 pound bacon (cooked and crumbled)
Dressing
1 1/4 c mayonnaise
3 tbs. Cider vinegar
1/3 c sugar
1. Cook bacon by placing bacon on a foil covered cookie sheet. Place foil on top. Bake at 350 about 30 minutes. Keep checking so it won't burn.
2. Chop up salad ingredients.
3. Mix dressing ingredients together in separate bowl and pour on broccoli mix and toss.
4. May add salted sunflower seeds.

Killer Chocolate Chip Cookies

Makes 6 dozen

Wet mix
1 c butter or margarine
1 c vegetable oil
1 c EACH brown sugar white sugar
1 egg beaten
1tsp Vanilla
Flour mix
3 1/2 c flour
1 tsp Salt
1 tbls baking soda
1 tbls cream of tartar
Accessories
2 c chocolate chips (12 oz)
2 c oatmeal
1 c rice crispies
1. Create all mixes.
2. Add flour mix to wet mix slowly. Add accessories.
3. Roll into small balls, place on a non greased pan.
4. Bake 350 12-15 minutes.

Salmon Quiche

4-6 servings

2 c of grated cheese
1/2 lb of zucchini,
1/4 c onions
4 eggs
2 tbls lemon juice
1/4 tsp salt
1/4 tsp Dried dill weed
Dash of pepper and some parsley
1 8oz can of salmon

1. Preheat oven to 375. Drain and flake salmon into little pieces. Grate cheese and set aside. Finely dice onions.
2. Shred the zucchini and combine with the diced onion in a small pan. Cover with a little water, bring to a boil and cook for about 3 minutes. Drain all water.
3. Whip the eggs, lemon juice and seasonings well then combine the zucchini/onion, cheese, salmon, parsley. Stir.
4. Pour into an un-greased pie pan and bake at 375 about 30-40 minutes, until center is set.

Potato Cheese Soup

6-8 servings


9 med russet potatoes, peeled
1 c celery
1 onion, chopped
1 quart half and half (in the dairy section)
1 dash Worcestershire sauce (if don't have don't worry)
1/2 c butter
1 lb cheddar cheese, grated

1.Add potatoes, onion and celery into a large pot with enough water to cover potatoes. Simmer several minutes until mushy.
2. Mash the potatoes, onion and celery mixture (along with the water, don't drain) with a potato masher right in the pot until blended.
3. Add the half and half, Worcestershire sauce, melted butter and cheese. Warm on low, but don't boil, it will curdle the half and half.
4. Salt and pepper to taste. Serve with a garnish of grated cheese and parsley if desired. If soup needs to be thickened (it should be like Marie Calendars soup) prepare a flour and milk paste and stir in.
** This is not an "exact" recipe. You can add more potatoes or cheese or celery if you want.**

Chicken Enchiladas

6 servings

2 cans of shredded chicken
2 c sour cream
2 c grated sharp cheddar cheese (about 8 oz)
1 tsp salt
1/3 c vegetable oil
12 flour tortillas
1 16 oz can of enchilada sauce

1. In a bowl, mix chicken, sour cream, 2 c grated cheese, and salt.
2. Fill tortillas equally with chicken mixture, roll up. Arrange side by side seam down, in a 9x13 baking dish. Pour enchilada sauce evenly over top.
3. Bake 350 until heated through, about 20 minutes. Sprinkle more cheese on top before serving if desired

Pork Chop Oven Bake

4-6 servings


4-6 pork chops
1 carrot peeled and sliced
1 celery stalk sliced
1 sm. Onion sliced
1 tsp Mrs. Dash all seasoning
2 russet potatoes, peeled, sliced into cubes
1 c chicken broth

1. Coat pork chops with flour. Cook chops in a frying pan with a little bit of oil until done, about 10 minutes on each side.
2. While chops are cooking, prepare the carrot, celery, onion, and potatoes. Place in a 9x13 baking dish.
3. When chops are done place on top of the potato mix.
4. In the pan where you cooked the chops, add the chicken broth and seasoning. Stir then pour over chops.
5. Cover the baking dish with foil and bake at 350 for 1 hour.

French Market Soup

1 bag beans
2 qts water or broth
Chopped onion
Hammock
Lemon juice
Tomato/ chili powder
Garlic powder

1. Soak beans overnight. Dump off soaking water.
2. Cook for couple of hours until beans tender. Add salt and pepper to taste.

Swedish Pancakes

3 eggs
1/4 c milk
3/4 c flour
1 tbls sugar
1/2 salt

1. Beat eggs until thick. Stir in milk. Sift dry ingredients and add to eggs.
2. Cook on medium heat.

Pina Colada

1/2 half and half
1 c pineapple juice
2/3 c Sprite
1/2 c chopped ice
1/2 c cream of coconut

1. Blend all ingredients in blender until smooth.

Chicken and Celery Pot Pie

6-8 servings

4 1/2 tbls butter or chicken fat
4 1/2 tbls flour
1 c milk
1 c chicken broth
2 1/2 c cubed cooked chicken
1 1/4 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
2 1/2 c sliced celery
1 c sliced carrots
1/4 c chopped onions
2 ready-made pie crusts

1. Melt butter, stir in flour; add milk and broth. Cook and stir till thick. Add chicken, salt, paprika, and pepper. Let cool to room temperature.
2. Sauté celery, carrots, onions, till tender-crisp. Add veggies to chicken mix. Mix well; pour into crust. Cover with other crust. Seal edges and cut slits in top. Bake for 30 minutes or until golden brown.

Light Vegetable Lasagna

Lasagna
12 lasagna noodles
1 tbls olive oil
1 yellow squash
1 zucchini
1 large yellow pepper
1 large red pepper
1 bunch broccoli
3 garlic cloves
4 tsp fresh thyme
1 tsp salt
Cheese mix
2 eggs
1 15 oz ricotta cheese
1 16 oz low fat cottage cheese
1/2 c basil leaves chopped
1/4 tsp liquid red pepper seasoning.

1. Preheat oven to 425. Cook noodles. Drain. Slice peppers and squash. Coat 13x9 baking dish with nonstick cooking spray.
2. Heat oil in Dutch oven over medium heat. Add squash, peppers, broccoli, garlic and thyme. Cover and cook for 10 minutes or until veggies are tender crisp, stirring occasionally. Pour off liquid. Sprinkle salt over veggies; stir to combine.
3. Prepare cheese mix. Beat eggs in large bowl until blended. Stir in ricotta, cottage cheese, basil, and red pepper seasoning until blended.
4. Line prepared pan with 3 noodles. Spread 2 cups of cheese mix on top. Sprinkle on 1 cup mozzarella. Cover with 3 noodles. Spread with remaining cheese mix. Top with remaining noodles. Spread with remaining veggies. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan.
5. Bake in preheated oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs.

Fresh Peach Pie

1 c mashed peaches (fresh ripe fruit)
1 c sugar
1/2 c water
1 1/2 tbls cornstarch
2 ready-made pie crusts

1. Mix cornstarch with sugar. Add to peaches and water in small sauce pan. Cook and stir until thick. Remove from heat and add butter. Cool while preparing crust.
2. Bake one crust and cool.
3. Slice peaches into crust. Use firmer fruit at bottom to prevent soggy crust. Cover with cooled cooked mix. Cover with whipped cream.
***Can use 16 small nectarines for filling and sliced fruit. ***

5 Minute Cookies

1 stick butter
2 c sugar
3 tbls cocoa
1/2 c milk
1 tsp vanilla
3 c dry oatmeal

Optional 1/4 c of:
Peanut butter
Diced apples
Nuts
Marshmallows

1. Melt butter in saucepan and add sugar, cocoa and milk.
2. Stir and bring to boil. Boil only 2 minutes.
Remove from heat. Add vanilla, oatmeal. Stir quickly and drop onto greased cookie sheet until cooled.
***If adding optional ingredients, must add more oatmeal too. ***

Southern Banana Pudding

8 servings

1 pkg Vanilla pudding/pie filling
2 eggs
2 1/2 c milk
25 vanilla wafers
2 large bananas
Dash salt
1/4 c sugar


1. Separate egg yokes from whites and slightly beat them; keep both whites and yolks. Slice bananas.
2. Combine pudding mix, yolks, and milk in sauce pan. Cook and stir over medium heat until boiling. Remove from heat.
3. Arrange layer of wafers on bottom and sides of baking dish. Add layer of bananas, then pudding. Continue layers until gone, ending with pudding.
4. Beat egg whites with salt until foamy throughout. Gradually beat in sugar and continue beating until mix forms stiff, shiny peaks. Spoon lightly onto pudding, sealing edges well.
5. Bake at 425 for 5-10 min or until meringue is lightly browned. Serve warm or chilled.

Orange Julius Smoothie

1 6 oz can of OJ concentrate
1/2 c sugar
1 c water
1 c milk
1/4 tsp vanilla
16 ice cubes

1. Mix all ingredients together in a blender until ice is crushed.
2. Serve immediately.
***Number of ice cubes is adjustable***

Chicken Broccoli Casserole

Mashed potatoes or rice
1-2 packages of broccoli
Cooked chicken
1 can cream of chicken
Grated cheese

1. Mix all together.
2. Cook at 350 for 20-30 minutes or until cheese melts.

Eggs Rolls

4 c shredded cabbage
1 1/2 c shredded carrots
3/4 c shredded celery (or other veg)
1 tbls garlic salt
1/4 tsp ground ginger
2 tsp soy sauce
1/4 tsp ground pepper
3/4 tbsp sugar
1 lb ground pork (or other meat)
1 eggs
1 handful soaked bean thread noodles
Egg roll skin
1. Mix all ingredients together well.
2. Take spoonful of mix and put in egg roll skin and fold and roll.
3. Deep fry until brown and crispy. Hold end of folding paste shut with a dab of egg.

Lacey’s Carrot Cookies

1 1/4 c sugar
1 c oil
4 eggs
3 c grated carrots
2 c flour
2 tsp soda
1 tsp cinnamon
1/2 tsp salt
Orange peel
powdered sugar
OJ

1. Mix all (but last three) ingredients together.
2. Pour into pan. Bake at 350 for 45-50 min
3. Top with glaze made from last three ingredients.

Cornbread

1/2 c cornmeal
1 1/2 c flour
2/3 c sugar
1 tbls baking powder
1/2 tsp salt
1/3 cup oil
3 tbls melted butter
2 eggs
1 1/4 c milk

1. Mix dry ingredients together.
2. Combine wet ingredients and slowly add to dry mix.
3. Pour into pan and cook for 35 min at 350.

Taco Casserole

1 lb. gr beef
1 chopped onion
1 8 oz can tomato sauce
1 pkg of taco mix
1 c water
1 c ranch dressing
1 can cream of mushroom
1/2 c milk
Corn tortillas

1. Cook beef with onion.
2. Add tomato paste, taco mix, and water.
3. Tear up corn tortillas, cover with ½ meat, ½ sauce and 1 c cheese.

Cheesy Potato Casserole

2 pkgs hash browns
1/2 cup melted margarine
1 can cream of chicken
1/2 c chopped onion
1 cup sour cream
2 cups grated cheese
1. Mix together and sprinkle cheese on top.
2. Cook at 350 for 45 min. DO NOT COVER

(Courtesy of Saralyn)

Sugar Cookies

2 eggs
1 c butter
2 c sugar
1 c sour cream
1 tsp vanilla
1/2 tsp soda
4 tsp baking powder
1 tsp salt
4 c flour

1. Mix all together and chill for 2 hours.
2. Cook at 350 for 8-10 min.

Lasagna

1 ½ lb gr beef
18 oz tomato paste
1-2 cans stewed tomatoes
Onion
Garlic
12 noodles (4 layers)
12-16 oz cottage cheese
3 eggs
1-1 ½ lb cheese

1. Preheat oven to 375.
2. Cook beef, tomato paste, tomatoes, onion and garlic with little bit of salt and more pepper. If using fresh onion and garlic, cook with beef and simmer. If with powder, use some tomato sauce when cooking. Keep warm while doing other steps.
3. Grate cheese and cook noodles.
4. Spray a casserole pan and layer the ingredients in following order: noodles, meat sauce, cottage cheese, and cheese. Sprinkle Parmesan cheese on top.
5. Cook for 20 min at 375.

Cinnamon Rolls

Roll Dough
1 ¼ c warm water
1/2 c oil
1/3 c sugar
3 tbls yeast
2 beaten eggs
1 ½ tsp salt
5 ¼ c sifted flour
Spread
1 c melted butter
1 ½ tbls cinnamon
1 c sugar, nuts, raisins

Glaze
2 c powdered sugar
1/4 c hot water
1 tsp melted butter

1. Mix together first 4 ingredients and put in warm place for 15 min.
2. Add next 3 ingredients. Kneed for 5 min. Roll into rectangle ¼ in thick.
3. Lather with spread. Roll into cylinder and cut using string.
4. Place in pan, cover, and let rest for 10 min.
5. Bake at 425 for 10-15 min.
6. Make glaze while in oven. Drizzle over rolls after cooking.

Chewy Chocolate Cookies

1 ¼ c butter
2 c sugar
2 eggs
2 tsp vanilla
2 c flour
3/4 c cocoa
1 tsp salt
1/2 tsp soda
1 cup finely chopped nuts (opt)
1. Cream butter and sugar. Add eggs and vanilla.
2. Combine flour, cocoa, baking soda, and salt. Blend into creamed mix.
3. Stir in nuts. Drop by tsp’s onto ungreased cookie sheet.
4. Bake at 350 for 8-9 min. Cool on sheet until set (1 min); remove to wire rack to cool completely.

**Do not over bake. They’ll be soft; they’ll puff up during cooking and flatten in cooling.**

German Sausage Chowder

6 servings

1 lb fully cooked bratwurst or other sausage
2 medium potatoes
1 medium onion
1 ½ tsp salt
Dash pepper
2 c water
1 small cabbage
3 c milk
3 tbls four
1 c shredded Swiss cheese
Snipped parsley
1. Peel and chop potatoes and onions, and shred cabbage.
2. In a large saucepan, combine sausage potatoes, onion, salt and pepper. Add water. Bring to a boil, reduce heat. Cover and simmer for 20 min until potatoes nearly tender.
3. Stir in cabbage. Cook and simmer 20 min till veggies nearly tender. Stir in 2-½ c milk.
4. Blend remaining ½ cup milk and flour together in a bowl. Stir into soup.
5. Cook and stir until thickened and bubbly. Stir in cheese. Garnish with parsley.

Split Pea Soup

16 one cup servings

4 c dried split peas
18 c meat or veggie broth
1 c carrots
1 c onions
1/2 tsp black pepper
1 tsp salt
1/2 tsp thyme
2 cloves garlic, minced

1. Cook peas and broth for 2 ½ hours.
2. Slice carrots thin, and chop onions.
3. Add remaining ingredients and cook for 1 hour.

Italian Pasta Salad

3 c tri-colored rotini pasta
2 c broccoli flowerets
1 8 oz bottle Italian salad dressing
1 c Parmesan cheese
1/2 c chopped red pepper
1/2 c pitted ripe olives
1/2 c sliced red onion

1. Cook and drain pasta.
2. Toss all ingredients together. Refrigerate.

Spinach Dip

1 c mayo
1 ½ cup sour cream
1 10 oz pkg frozen chopped spinach thawed and drained.
1 1.4 oz pkg Khorr vegetable soup/recipe mix
1 can water chestnuts drained and chopped
3 green onions chopped

1. Combine all ingredients. Stir well to mix.
2. Cover and chill. Makes 3 cups.

Tea Cake

3 c sugar
3 eggs
1 c butter
1 c milk
1 tsp baking powder
4 cups flour

1. Cream sugar and eggs together.
2. Add softened butter. Add powdered milk.
3. Alternate adding milk and flour. If still too thick, add more milk.
4. Bake at 350 for 45-60 min.

Snickers Bar Cookies

4 dozen

1 c butter
1 c creamy peanut butter
1 c sugar
2 eggs
2 tsp vanilla
3 ½ cups flour
1 tsp baking soda
1/2 tsp salt
60 mini snickers
1. Combine butter, peanut butter, and sugar in mixer on medium-low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Mix flour, salt, baking soda.
2. Cover and chill dough for 2-3 hours. Unwrap all snickers.
3. Remove dough from fridge. Shape 1 tsp of dough around each candy. Place on greased cookie and bake at 350 for 10-12 min. Remove when cracks form on top.
4. Cool on baking rack.

Grilled Chicken Medallions

• 2 boneless, skinless chicken breasts, cut in 1/2 to look like medallions
• balsamic vinaigrette (use recipe below or store-bought)
• olive oil
• butter
• 1 sliced red bell pepper
• 1/2 large diced yellow onion
• mushrooms, if desired
• salt, pepper, and any other seasonings (I used Lawry’s seasoning salt)

In a bowl whisk together vinegars, mustard, shallot, and salt and pepper to taste. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Marinate chicken in balsamic vinaigrette and refrigerate for a few hours or over night; season with salt and fresh ground pepper. Heat 1 1/2 Tablespoons olive oil and one tablespoon butter in a large skillet over medium heat. Saute sliced red pepper and onion until tender. Add chicken and mushrooms and cook until done, stirring often.

Balsamic Vinaigrette
• 2 tablespoons balsamic vinegar
• 2 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 2/3 cup olive oil

Cilantro Lime Soup

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
• 5 cups canned low-salt chicken broth
• 1 cup fresh or frozen corn kernels
• 1 cup chopped seeded tomatoes
• 1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• Sour cream

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; saute until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

Stromboli

• 1 lb pizza dough, thawed if frozen
• 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
• 3 oz thinly sliced salami (about 12 slices)
• 4 oz thinly sliced provolone (about 12 slices)
• 2/3 cup jarred roasted bell peppers, rinsed and chopped
• 1 large egg, lightly beaten

Preheat oven to 400F.
Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.
Makes 4 main-course servings.

Low Carb Beef Stroganoff

Ingredients:
• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt (to taste)
• ground black pepper to taste

Directions:
1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Low Carb Seared Tuna with Soy Wasabi Glaz

Makes 4 Servings
• 4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick
• vegetable oil
• sea salt and freshly ground black pepper
• 8 Tbsp. cold unsalted butter
• 3 green onions, thinly sliced
• 1-2 Tbsp. fresh lime or lemon juice
• 3 Tbsp. soy sauce
• 1-2 Tbsp. prepared wasabi

Brush tuna steaks on both sides with the oil and season with salt and pepper.
Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.
Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare.
While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified.
Serve the tuna immediately, drenched with the sauce.

Pumpkin Chocolate Chip Cookies

Mix together:
• 2 cups sugar
• 1 cup applesauce
Add:
• 2 eggs, beaten (or just add one egg at a time and mix thoroughly)
• 2 cups canned pumpkin
• 2 tsps vanilla
• 2 tsps milk
In a separate bowl, stir together:
• 4 cups flour
• 1 tsp salt
• 4 tsps baking powder
• 2 tsps baking soda
• 2 (generous) tsps cinnamon

Add dry ingredients to wet, then stir in 1 12-ounce package chocolate chips. I prefer semi-sweet, Josh likes milk chocolate, so in this one, I will allow for either taste (in most cookies I demand semi-sweet!)
Drop by teaspoonsful onto greased cookie sheet. Bake at 375 for 10 min. Makes 4 1/2 to 5 dozen cookies.

Ginger Cookies, II

3/4 cup shortening
1 cup sugar
1 egg, beaten well
4 T molasses
1 tsp cinnamon
2 tsps baking soda
2 cups flour
1/2 tsp salt
1 T ginger (2 tsp is better)

Preheat oven to 350. Cream together the shortening and the sugar. Beat in egg and molasses. Sift together dry ingredients and fold them into shortening mixture. Take small portions of dough, form into balls, roll in sugar. Bake on ungreased cookie sheets at 350 for 7 to 8 minutes. Makes about 5 dozen small cookies. Store in an air-tight container.

Zucchini Fritters

Serves 4

1 pound zucchini (about 2 medium)
1 tsp salt
1 tbsp lemon zest (1 lemon), plus 1 lemon for garnish, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, minced
1/4 tsp ground black pepper
2 eggs, lightly beaten
1/2 cup flour
2-4 tbsp olive oil

Directions
1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tbsp olive oil in a large saute pan over medium-high heat until oil sizzles when you a small amount of zucchini mixture into pan. Carefully drop about 2 tbsp zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2-3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2-3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

Artichoke Dip

1 8 oz. package cream cheese
1 cup of fresh grated parmesan cheese
1 cup mayonnaise
1 14 oz. Can of quartered artichoke hearts

Mix all the ingredients together with a hand mixer and bake in a casserole dish for 1 hour at 350 degrees until golden. Serve with tortilla chips.

(Courtesy of Adrienne B.)

Christmas Day Quiche

4 eggs
2 cups milk
1 cup Bisquick
2 cups cubed ham
1 cup grated cheese (I like to use cheddar)
a couple dashes of salt and pepper (or to taste)


Blend eggs, milk, and Bisquick together. Then add ham, cheese, and salt and pepper. Bake at 400 degrees for 25-30 minutes or until inserted knife comes out clean.

Mashed Red Potatoes with Garlic and Parmesan

Ingredients:
3 1/2 lbs. red potatoes, quartered
3-4 cloves of garlic, peeled and pressed (0r minced)
3 Tbsp. butter
3-4 to 1 cup milk (not skim milk)
1 tsp. salt
1 dollup sour cream
1/3 c. grated parmesan cheese
Peppercorn Medley (to taste)

Place quartered potatoes and garlic in a pot, cover with water, and bring to a boil. Once boiling, bring down to simmer for 20 minutes, or until potatoes are tender when poked with fork. Drain water well, and mash potatoes with butter, milk, sour cream and salt. (I use a hand beater). Mix in parmesan cheese and add pepper to taste. Serves many...

Overnight French Toast

Ingredients:
5 eggs, beaten
3/4 c. milk
1 Tbsp. pure vanilla extract
1/4 tsp. baking powder
1 loaf French bread, cubed
1 pkg. fresh or frozen berries (I used a mix of frozen strawberries/fresh blueberries, but you can use anything)
3/4 c. sugar
cinnamon sugar mix

Mix eggs, milk, vanilla, and baking powder. Pour over bread, and stir to coat well. Cover and refrigerate 4 hours or overnight. Mix berries and sugar in 9x13 pan. Top with soaked bread, and sprinkle with cinnamon sugar. Bake in preheated oven at 450 degrees for 20-25 minutes, or until golden brown. No need for syrup... the berries on the bottom will sweet the entire dish!

Happy Father's Day Fast Food Fun

http://www.bakerella.com/fast-food-fun/

Cranberry Pork Chops

INGREDIENTS
6 pork chops
2 cups fresh or frozen cranberries
3/4 cup white sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
water as needed

DIRECTIONS
1. In a skillet, brown chops slowly in oil; drain.
2. Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.

Spinach Salad 4 ways

Apple Spinach Salad
bagged pre-washed spinach or baby spinach
apple, peeled, cored and sliced
red onion slices
dried cranberries (optional)
walnuts (optional)
serve with honey mustard vinaigrette (below)

Honey mustard dressing:
1/2 cup olive oil
1 1/2 T apple cider vinegar
1 1/2 T apple cider or apple juice
2 t grain mustard
2 T (a good drizzle) honey
Coarse salt and black pepper to taste

Pear Spinach Salad
bagged pre-washed spinach
pears, peeled cored and sliced
blue cheese crumbles
candied pecans (or just regular pecans)
raspberries (if available)
dressing: Good Seasonings Italian Dressing prepared with balsamic vinegar is good on this. So is a good store bought raspberry vinaigrette.

Orange Spinach Salad
bagged pre-washed spinach
bite sized orange pieces (I cut the orange rind off with a knife, like you would cut a pineapple so there is none of that outer orange membrane on the pieces, then slice orange and cut into little pieces...and get rid of the seeds of course).
pecans or almonds
dried cranberries
dressing: Good Seasonings Italian Dressing prepared with half balsamic, half red wine vinegar (or just balsamic).

Strawberry Spinach Salad
bagged pre-washed spinach
fresh strawberries, hulled washed and sliced
feta cheese crumbles (or blue cheese)
walnuts
dressing: Good Seasonings Italian dressing packets prepared with good quality balsamic vinegar. Store bought raspberry vinaigrette works for this one too.

And here's a bonus we tried for the first time yesterday...

Grape Spinach Salad
bagged pre-washed spinach
red grapes, sliced in half
walnuts chopped or crumbled
dressing: Good Seasonings Italian dressing packet prepared with red wine vinegar or balsamic vinegar.

(courtesy of Emily Guptil)

Quick Crustless Quiche

8 slices bacon (or equivalent amount of ham)
4 ounces shredded Swiss cheese (or cheddar)
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Gingerbread Cookies

Gingerbread Cookies
1 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses

4 c. flour
4 tsp. bkg soda
2 tsp. ginger
1 Tbsp. cinnamon
1 tsp cloves
1 tsp. salt

Cream the first 4 ingredients then add the other ingredients and mix. Chill the dough. Roll out on a floured board with a layer of sugar on top of the flour and flour on the top of the dough(just sprinkle enough for it not to stick). Bake at 350 for 7-8 min.

* Do not use this dough to make a gingerbread house.

Ginger Cookies

3/4 C Butter flavored Crisco
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper or a silpat.

With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated. Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.


Place on cookie sheets and flatten slightly with the bottom of a flat glass, or your fingertips. Bake for 8-10 minutes or until just set around the edges.

Cranberry Nut Tarts

Cranberry Nut Tarts


1/2 c butter, softened
1 (3 ounce) package cream cheese, softened
1 c all-purpose flour
1 egg
3/4 c packed brown sugar
1 tbls butter, melted
1 tsp vanilla extract
3 tbls chopped walnuts
3 tbls chopped fresh cranberries


1. In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
2. While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
3. Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
4. Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.

Cafe Rio Salad Copy Cat Recipe

(Courtesy of http://favfamilyrecipes.blogspot.com/2007/11/jared-and-i-love-cafe-rio.html)

SWEET PORK
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil.
Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.
In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
**NOTE** We added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio"

CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

Amish Friendship Bread

Amish Friendship Bread

You have received starter batter of Amish Friendship Bread! Place in an out of the way counter or area in your kitchen. Do not refrigerate. If air gets in the bag, let it out. It is normal if the batter rises, bubbles, and ferments, just let the air out of the bag. Also, do not use any type of metal spoon for mixing or measuring! Here is a brief count down on what to do with the bag for the first 10 days you have it.

Date Day Instructions
1 Do nothing.
2 Mush and burp the bag.
3 Mush and burp the bag.
4 Mush and burp the bag.
5 Mush and burp the bag.
6 Add to the bag:

• 1 cup flour
• 1 cup sugar
• 1 cup milk

Mush and burp the bag.
7 Mush and burp the bag.
8 Mush and burp the bag.
9 Mush and burp the bag.
10 Mix and divide the starter (see below).

1) Preheat your oven to 325◦F.
2) Pour the contents of the bag into a non-metal bowl, adding the following ingredients and mix well.

• 1 1/2 cup sugar
• 1 1/2 cup flour
• 1 1/2 cup milk

3) Measure four separate batters of 1 cup each into separate gallon ziplock bags. Keep one for yourself (if you plan on continuing the cycle) and give the other three away with a copy of this recipe.
4) To the remaining mixture in the bowl (a little over 1 cup), add the following and mix well.

• 1 cup oil
• 1/2 cup milk
• 3 eggs
• 1 tsp vanilla

5) In a separate bowl, make a dry mix by combining the following ingredients and mixing well.

• 2 cups flour
• 1 cup sugar
• 1 1/2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp baking soda
• 1 (5.2 oz) box of instant vanilla pudding mix (can use chocolate instead)
• 1/2 tsp salt
• 1 cup nuts or raisins (optional)

6) Add dry mix to wet batter, mixing well.
7) Make a sugar mix by mixing the following and dividing in half.

• 1/2 cup sugar
• 1/2 tsp cinnamon

8) Grease two large loaf pans and dust with half of the sugar mix.
9) Pour batter evenly into two pans.
10) Sprinkle remaining sugar mix on top of each loaf.
11) Bake for 1 hour.
12) Cool until bread loosens from the pan evenly (about 10 minutes). Turn onto serving dish or cooling rack.
13) Serve warm or cold.

Notes about passing: If the bread should not be passed on by the 10th day, keep it yourself and make the batter. If you keep a starter bag for yourself, you will be baking every 10 days. This bread is very good and makes a great gift. I have been told that only the Amish know how to make the "starter" so if you give them all away, you will have to wait until someone gives you back a starter.

Roasted-Tomato Basil Soup

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• � cup plus 2 Tablespoons good olive oil
• 1 Tablespoon kosher salt
• 1 � teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 Tablespoons unsalted butter
• � teaspoon crushed red pepper flakes
• 28 ounces canned plum tomatoes with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water
Preheat the oven to 400�.
1. Toss together the tomatoes, � cup olive oil, salt, and pepper.
2. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
3. In an 8 quart stockpot on medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown.
4. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
5. Bring to a boil and simmer uncovered for 40 minutes.
6. Pass through a food mill fitted with the coarsest blade.
Taste the seasonings.
Serve hot or cold.

scones

• 1 tablespoon fresh lemon juice
• 1 cup whipping cream
• 3 1/2 cups all purpose flour
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, cut into chunks
• 1 large egg
• 2 teaspoons pure vanilla extract
• 3/4 cup frozen blueberries
• 3/4 cup frozen raspberries
• And, for the glaze, 1/3 cup honey and 1/4 cup unsalted butter.

1. Preheat the oven to 425 degrees F. Stack two baking sheets together and line top sheet with parchment paper.
2. Mix lemon juice and whipping cream, and let stand a few minutes to make soured cream. In a food processor, add flour, sugar, salt, baking powder, and baking soda, and blend. Add butter and pulse to make a coarse, grainy mixture. Turn out mixture into a large bowl and make a well in the center. Add egg, vanilla, and enough soured cream to make a soft but firm dough. Gently fold in berries. (And make sure they are 100% frozen as slightly thawed berries will burst and make quite a mess)
3. Knead briefly on a lightly floured work surface, adding more flour, if required, to make a firm dough. Pat out to 1-inch thickness. Cut into wedges or rounds and place on prepared baking sheets. Brush each scone with milk or melted butter. Bake until scones are nicely browned, about 16 to 19 minutes.
4. Meanwhile, for glaze, heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering, about 1 1/2 minutes at HIGH, stirring after 45 seconds. Brush scones lightly with honey-butter glaze as they come out of the oven. Let stand on baking sheets. Repeat with more glaze, more generously, about 15 minutes later.

Porcelain Cookies

Porcelain Cookies


INGREDIENTS
Cookies
3/4 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tablespoon finely grated lemon peel
2 tablespoons lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Royal Icing
3 cups powdered sugar
2 tablespoons meringue powder
5 teaspoons lemon juice
4 to 5 tablespoons water
Decorations
Colored sugars
Colored candy sprinkles
DIRECTIONS
1. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
2. Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
3. Heat oven to 350°F. Remove 1 round of dough at a time from refrigerator. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters in various shapes. On ungreased cookie sheets, place cutouts 1 inch apart.
4. Bake 10 to 12 minutes or just until edges are golden. Cool on cookie sheets about 1 minute before removing to cooling rack. To make cookies for hanging, using a toothpick or end of plastic straw, carefully poke a hole in the top of each cookie while cookies are still hot. Cool 10 to 15 minutes before frosting.
5. In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup of the icing into small bowl; set aside. Using a flexible pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
6. Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack. Thread cookies with narrow ribbon for hanging.

Baked Mostaccioli

3 lbs Italian sausage, no casing
1 green pepper
2 med onions
4 c meatless spaghetti
1 c water
16 oz ridged mostaccioli
16 mozzarella cheese
1/2 c Parmesan cheese

1. Cook and drain noodles. Preheat oven to 350. Spray 9x13 baking dish with cooking spray. Slice pepper thinly.
2. In large skillet, brown sausage with peppers and onion over medium heat 6-8 min, breaking up sausage as it cooks.
3. Stir in spaghetti sauce and water. Bring to boil and reduce heat and simmer for 10 min. Spread 1 c sauce in bottom of baking dish. Add layer of half of mostaccioli, half of the mozzarella cheese, and half of the parmesan cheese.
4. Spread on 2 more cups sauce, layer remaining noodles and cheese.
5. Bake at 350 for 30 min or until heated thoroughly. Serve with romaine lettuce salad and crusty bread.

(Courtesy of Saralyn)

Dinner Club recipes

ROLLS by Kami

4 cups HOT water
1/2 cup shortening
2/3 cup sugar
2 tbls salt
3 eggs
1 cup of milk
2 1/2 tbls yeast
4 cups of flour
1. Mix first 6 ingredients together in a large bowl. The temperature of it should be very warm to the touch by the time you get it together.
2. Next add the Yeast and flour. Mix very carefully. Let it sit for at least 15 minutes, or until you see the yeast reacting well with the mixture. Then add flour (There is no set amount, just sticky enough to pull from the bowl and your fingers.)
3. Knead for a good 10 minutes. (This is the secret to making bread: Let as much of it get exposed to the air as possible.)
4. Let it rise double its size. (Takes about 45 minutes-1 hour) Punch it down and make them into rolls. Let those rise to however big you want them…the longer, the fluffier.
5. Bake at 350 degrees. Then you snarf them!
PIZZA CRUST by Aaron

2 tbls yeast
2 C warm water
2 tsp Sugar
2 tsp salt
2 tbls oil
5 C of water (you think it would be 2….)

1. Soften yeast in warm water. Add next three ingredients. Add flour a cup or two at a time.
2. Knead it lightly. Spread on a greased pan or stone. Add sauce and topping.
3. Bake at 400 degrees for 20 minutes.

FROG EYE SALAD by Aaron

1 1/3 C dry noodle Acini de pepe.
Sauce
1/2 tsp Salt,
1 C sugar,
2 tbls flour,
2 beaten eggs
1 3/4 -2 C fruit juice/water
2 tbls Lemon juice
1. Cook, drain noodles.
2. Cook sauce to thicken stirring with wire whip. Pour over cooked noodles; it will be runny. Needs time to settles.
3. Refrigerate a few hours. Add 12 oz. cool whip and fruit. Add 2 C mini marshmallows.
Fruit
Cool whip
Large can pineapple
Fruit cocktail,
3 bananas
mandarin oranges
2 C marshmellows
CHEF SALAD by Aaron

Cold hard-boiled eggs
Ham
Cheese
Tomatoes
Celery
Lots of lettuce
Cold cooked pasta (macaroni)
Any other vegetable or whatever you like
Salad dressing

1. Chop or grate everything up.
2. Eat!



YO-GO by Kami

1 large strawberry yogurt
3 large bananas
Any other fruit of the berry kind

1. Mix and enjoy!


HAWAIIAN HAYSTACKS by Aaron

2 cans cream of chicken soup
1 C Chicken broth
2 C cooked chicken
4 C cooked rice
1 can or package of chow mien noodles
3 medium tomatoes, sliced
1 C chopped celery
1/2 C chopped green pepper
1/2 C chopped green onion
1 can pineapple chunks, drained
1 C cheddar cheese
1/2 C slivered almonds
1/2 C coconut
1. Combine soup and broth in a medium saucepan to make gravy. Stir to blend. Add chicken. Simmer 8-10 minutes, until heated through.
2. Let each person stack his/her own plate; first rice, chow mien noodles and chicken and gravy. Add tomatoes, celery, green peppers and onion. Top this with pineapple, cheese, and more chicken gravy. Stack almonds and coconut on top.
MORE! by Aaron

2 C uncooked macaroni
1 lb. Ground Beef
1 medium onion (chopped)
1 tsp salt
Pepper to taste
15 oz can tomato sauce
1/2 lb. cheddar cheese
1 can corn or 10 oz. frozen
Dash of taco seasoning or salsa
1. Cook macaroni till tender; rinse, drain.
2. Brown meat and onion together. Turn off the heat and drain fat by tilting skillet and leaving for several minutes then spoon off fat.
3. Add salt, pepper, tomato sauce and simmer for several minutes.
4. Put in a casserole dish with deep sides in layers Macaroni, meat sauce, corn, cheese. Repeat layers, ending with cheese. 5. Bake at 350 for 30 minutes.

SPAGHETTI by everyone…

Noodles
Sauce from a can
1 lb. ground beef
1 medium onion
1/2 lb. cheddar cheese
1. Cook noodles until tender. Warm up the sauce.
2. Grate the cheese. Brown the hamburger with onion. Enjoy.

***Liz made meatballs once. It worked great too.***




PIZZA SANDWICHES by Kami

2 cans spaghetti sauce
1 package of pepperoni
1/4 lb. sausage
5-6 slices of cooked bacon
4-5 slices of ham
1 can of olives
1 can of pineapple
Any other vegetables you might like
1 lb.-1 1/2 lbs. cheese
2 loaves of French bread
1. Microwave ham and bacon for 6 minutes.
2. Cut the French bread in half. Cut into whatever size pieces you want. Spread on the sauce and toppings of your choice and enjoy.










SHEPHERD’S PIE by Kami and Jaime

1 pound ground beef
1/2 package of green beans, or 2 cans of green beans.
10+ potatoes
1 package onion soup mix, or onion seasoning…or just an onion
1. Cook the beef.
2. Peel and chop potatoes. Boil potatoes for 20 minutes. Mash the potatoes.
3. Cook or warm up the green beans. Mix beans and meat together. Place at the bottom of the pan.
4. Place mashed potatoes on top and enjoy.

(This is also known as sheepherder’s casserole. You can also add tomato soup if your heart desires…it’s good.)

TACOS by a few of us

Taco shells (soft, hard or both)
1 lb. ground beef
Taco seasoning
1 onion
Cheese
Lettuce
Tomatoes (3 will do)
Sauce (Salsa, ketchup, mustard….)
1. Cook the meat. Add the taco seasoning.
2. Grate the cheese. Chop the lettuce and tomatoes. Enjoy.









RUMP ROAST by Kami

3 lb. rump roast
10+ potatoes
5-6 big carrots
1 package of marinara sauce (Rump roast goes pretty dry. Get the marinara with the bag attached to it. The bag helps a lot!)
Teriyaki Sauce
1. Peel the carrots. Cut the carrots up. Cut the potatoes up.
2. Put everything in the bag and cook at 350 degrees for at least 2 1/2 hours. Enjoy.








CROISSANT PINWHEELS by Kimma

2 pkg of 8 croissants thawed
1 C chopped sandwich meat
1 C shredded cheddar cheese
1/4 C mayo
1 tbls mustard
salt and pepper

1. Unroll 6 croissants and line them up corner to corner to make a pinwheel. Shape and press joining edges together to seal.
2. Make mixture out of rest of ingredients.
3. Put 1/3 of mixture in the middle of pinwheel and bring outside points into center of pinwheel. Press only the points in the very center together.
4. Repeat the process until filling is gone. Bake at 350 oven for 12-15 minutes until croissants are golden brown.




OATMEAL BURGERS by Sara Lyn

I serving:
1 egg
1/3 C oatmeal
1/3 tsp salt
Spaghetti Sauce
Cheese

1. Fry patties made from mixture in oil. When all fried, dump oil.
2. Put patties back in pan, putting spaghetti sauce and cheese on top. Cover with lid warm on low until cheese melted.

***Usually served w mashed potatoes corn and fruit. Don’t let the name/ingredients fool you. Ask those who’ve had them. It tastes like chicken!***
CHICKEN AND RICE by Sara Lyn

Fryer chicken, insides stuff removed
Carrots
Onions
Celery
2 C rice

1. Boil fryer chicken in large pot with carrots, onions, celery. Boil for several hours (3 or so). Drain, but save broth.
2. Make rice using 2 cups of broth to 1 cup rice.
3. While rice is cooking, debone the chicken. Add pieces to rice when done.






DORITO CASSEROLE by Erika

1 can cream of chicken
4 oz sour cream
1 bag of Doritos (salsa verde or ranch are best
cooked chicken chunks
cheese

1. Mix cream of chicken, sour cream, and ½ bag of Doritos in a dish.
2. Layer rest of chips, soup mix, cooked chicken, and grated cheese.
3. Heat in oven for 15-20 minutes until cheese melts and soup is warm.









WONTON CHICKEN SALAD by Kimma

Salad
1 head lettuce
1 bunch of green onions
5 tortillas (baked or toasted)
3 chicken breasts (cooked and seasoned)
Dressing
1/4 tsp pepper
1/4 tsp accent
1 tsp salt
2 tbls sugar
3 tbls vinegar
1/4 C oil

1. Mix dressing in separate container. Pour over salad and serve!

POTATO CHOWDER by Kimma

1 can cream of mushroom soup
3 medium potatoes
1 c cheddar cheese
1 c sour cream
1 1/2 tbls garlic powder
1 tbls basil
1/4 c potato flakes
milk to desired consistency
salt and pepper to taste
1. Boil chopped potatoes in water until tender and then strain and set aside.
2. In a medium sauce pan, add cream of mushroom, sour cream, seasoning desired amount of milk. Simmer and then add ½ of cheese and mix.
3. Add cooked potatoes. At this point you may find it necessary to add more milk.
4. Simmer soup for 5-10 minutes making sure to stir it so it wont catch on the bottom. Remove from heat and stir in rest of the cheese and enjoy!



With a little help from the store…

STIR FRY
Buy the stir-fry. Check how much chicken you need. Buy the chicken. Steal the wok from S205 and enjoy.

MANICOTTI
Go to the store. Go to the noodle section and get manicotti noodles. Before leaving the store, look on the back of the package for the ingredients you will need to make the rest of it. Follow those directions…. Enjoy! (By the way, Jaime made it superbly)

BBQ CHICKEN
Go to Macey’s and buy their seasoned chicken breasts or drumsticks. Cook and eat with lots of napkins at hand!

PIZZA
Little Caesars, Doc’s, Brick Oven, 5-buck pizza…



BROCCOLI CHEESE SOUP by Liz

8 oz. broccoli
2 cans cream of cheddar soup
1 qt Half and Half
1/4 c cheddar cheese
Kami’s bread dough

1. Steam the broccoli.
2. Make Kami’s bread dough into large bread bowls. Cook, cool, and hollow out for soup.
3. Warm up cream of cheddar soup, add broccoli.
4. Add half and half: be careful not to curdle it. Add cheese until melted. Serve in bread bowls!


CRAB SALAD by Liz

2 pkgs imitation crab meat
1 c mayo
1/2 c olive oil
1 tbls basil
Garlic salt
1/2 head of cabbage
Bacon bits
Sliced tomatoes
Parsley
Salt
Lemon juice
18 oz penne pasta
1. Cook pasta and drain.
2. Add lemon juice and salt to crab meat. Mix with rest of ingredients.
3. Chill before serving.


AMAZING SANDWICHES by Liz

Hard crusted French Bread
5 slices of Brie or Swiss cheese
3 chicken breasts
1/2 c sundried tomatoes
1/4 c balsamic vinegar
1/2 c olive oil
2 garlic cloves
5 c fresh spinach
1 lemon

1. Cook and dice up chicken.
2. Make sandwiches out of ingredients!

PUERTO RICAN RICE AND BEANS by Loraine

3 tbls olive oil
1/2 med onion
3-8 garlic cloves
1 green pepper
1 can red kidney beans
2 bullion cubes chicken or ham broth
3 tbls green olives
3 tbls of sofrino (opt)
1 can tomato juice
2 pkg sazon (goya or accent)
2 1/2—3 c white rice
2 1/2 —3 c water
1. Heat rice pan on medium high heat. Heat oil and add ingredients in order shown above up to sazon. Stir and cook for two minutes.
2. Add rice and water. Cook on med heat until water soaks into rice. Turn heat to low. Cover. It is done when rice is soft.

PEACHES AND CREAM PIE by Jamie Jo

1 1/2 c finely chopped nilla wafers
1/3 c butter, melted
1 pkg Orange gelatin (the 4 serving size)
3/4 c boiling water
2 c ice cubes
1 1/2 c thawed whipped topping
1 c chopped, peeled peaches

1. Combine crumbs with butter. Press firmly onto bottom of 9 in pan.
2. Stir gelatin into boiling water until completely dissolved. Add ice cubes, stirring until gelatin thickens. Remove any unmelted ice. Add whipped topping and stir with wire whisk until well blended. Gently stir in peaches.
3. Refrigerate 15 minutes to thicken so you can pile the filling high. Spoon into crust and refrigerate for 3 hours or until firm.

***Jamie Jo messed this one up big time, but it was still good. She used an entire thing of cool whip and froze it for 3 hours instead. It worked well too.***


LASAGNA by Aaron

1 lb Italian sausage
1 garlic clove
1 tbls whole basil
1 1/2 tsp salt
1 1lb can tomatoes
6 oz tomato paste
12 lasagna noodles
2 eggs
3 c cottage cheese
1/2 c grated parmesan
2 tbls parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb mozzarella cheese

1. Brown meat. Spoon off fat. Add next five ingredients. Simmer uncovered for 30 minutes.
2. Cook lasagna noodles in salted water. Drain and rinse.
3. Beat eggs. Add cottage cheese, parmesan, parsley flakes, salt pepper.
4. Spread little cheese sauce on bottom of 9x13 pan. Layer noodles, cheese mix, grated mozzarella, and meat sauce. Continue layers until all ingredients are used. Bake 375 for 30 minutes or refrigerate for a few hours to let flavors mix and bake for 45 minutes. Let stand 10 minutes before serving.

**You can use hamburger instead of Italian sausage for the meat sauce.**


Banana Bread

3 bananas
1 C sugar
2 C flour
2 eggs
1 tsp. Baking soda
1/4 tsp. Salt
1/2 C oil
1 C nuts (opt)
1. Mix all together. Bake 1 hour at 350.




Crepes

1C sifted flour
1 1/2 C milk
2 eggs
1 tbls vegetable oil
1/4 tsp salt
(or 1/2 C sugar for dessert)
Any filling wanted

1. Combine all wet ingredients, then add flour slowly.
2. Beat till smooth.
3. Lightly grease pan. Heat.
4. Remove from heat, spoon in 2 tsp of batter. Spread evenly on pan. Return to heat.
5. Can brown on one side, 2 if wanted. Place on paper towel.
6. Fill with turkey, avocado, cheese, strawberries, vanilla ice cream, bananas, sugar and lemon juice, etc.



Waffle Wednesday!!

2 large eggs
2 C flour
1 3/4 C milk
1/2 C vegetable oil
1 tbls sugar
4 tsp baking powder
1/4 tsp salt

1. Beat eggs in large bowl until fluffy.
2. Beat in remaining ingredients til smooth.
3. Pour into waffle maker in X shape, cook until brown.

Harvest Baked Apples

8 servings, 1 apple each

8 medium baking apples
1 C apple or orange juice
1/4 C firmly packed brown sugar
1/2 tsp ground cinnamon
1 C (4 oz) shredded Sharp Cheddar Cheese
1/4 C raisins
1/4 C Chopped Pecans, toasted

1. PREHEAT oven to 350°F. Remove cores from apples to within 1/2 inch of bottoms of apples; pierce the skins with a sharp knife. Place apples in a shallow baking dish.
2. COMBINE juice, sugar and cinnamon; pour over apples.
3. BAKE 30 to 35 minutes or until apples are tender, basting occasionally with the juice mixture. Remove apples from oven. Combine cheese, raisins and pecans; spoon evenly into centers of apples. Let stand 1 minute.
***Great Substitute: Substitute POST GRAPE-NUTS Cereal for the pecans***

Crock Pot Ideas

Chicken Roast
Frozen chicken breasts
1/3 c water
seasonings

1. Place chicken in crock pot with water. Season to taste.
2. Cook on high for 3-4 hours, or low for 6-8 hours.


Pot Roast
3 med potatoes
2 large carrots
1 onion sliced
1 tsp salt
1/2 tsp

1. Place all ingredients in crock pot.
2. Put meat on top and add ½ c water. Salt and pepper.
3. Cook high 4-5 hours, or low 8-10 hours
** Variations: add BBQ sauce or liquid smoke**