AN OLD WORLD PORK LOIN


4 lb. pork loin, smoked and cured
20 whole cloves
½ cup brown sugar
½ cup melted butter
½ cup flour


1. Place meat in medium size roaster pan with drip tray. Add ½-inch water to bottom of pan. Insert cloves every square inch. Evenly sprinkle top of meat with brown sugar.

2. Roast covered, in 350-degree oven for 20 minutes per pound or until inserted thermometer reaches 165 degrees.

3. Uncover meat the last 30 minutes of cooking time. When meat is done, remove from pan and set aside in a warm place. Remove drip tray.

4. Combine butter with flour; mix until smooth. Gradually add to drippings, and cook stirring regularly, over medium heat until thickened, about 3 minutes. Gravy should be medium to thin consistency

5. Serve meat with gravy and potato dumplings.

Can be made the same way with smoked pork chops.

Yield: 8 servings.

HEAVENLY BEEF STEW RECIPE


You can make this basic stew on your stovetop or crock-pot – whatever you prefer.


4 Tbsp. oil
1 clove garlic
½ onion, sliced thin
1/3 cup flour
1-1/2 tsp. salt (or to taste)
½ tsp. thyme
¼ tsp. pepper
3 lbs. beef roast cut into 1-inch cubes
3 cups beef broth
4 carrots, sliced
10 to 15 mushrooms, halved


Heat oil, and sauté’ garlic and onions. Remove. Mix together flour, salt and pepper. Dredge meat in flour mixture and brown well in the oil (add more if necessary). Return onion and garlic to pot. Add carrots, beef broth, and thyme plus wine if you are using. Simmer, covered for 1-1/2 hours or till tender. Sauté mushrooms in 1 Tbsp. butter for 5 minutes. Add to meat and mix gently. Simmer for 10 more minutes on very LOW heat. Serve with fresh French bread, and a salad. You can also serve over biscuits, noodles or rice.

Yield: 8 servings.

Note: This recipe can be put in the crock-pot also, and cooked on high for about 6 hours, adding the mushrooms at the last 15 minutes or so.

MASON JAR SELF BUTTERING BISCUITS


2-1/2 cups flour
4 tsp. sugar
4 tsp. baking powder
2 tsp. kosher salt


Preheat oven to 450 degrees. In a large bowl whisk together flour. sugar, and salt. When your oven is up to temperature, place one Tbsp. of butter in each of 8 half-pint wide mouth mason jars. Place them on a tray and heat in the oven until the butter is melted. Remove from oven, and using a potholder, pick up jar and swirl butter around the center of each jar. Quickly stir milk into flour mixture until smooth, and using a large ice-cream scoop, scoop a heaping spoonful of dough into each jar. Poke a butterknife in the center of each biscuit and move around to loosen the biscuit from the bottom of the jar. Bake for 10-12 minutes until golden brown on top and biscuits are cooked through. Remove from oven, gently run a knife around each and using a potholder, turn each biscuit out on a platter.

Yield: 8 servings.

CROCK POT TORTILLA SOUP


2 pounds low fat ground beef
2 cups water
1 large onion, peeled, chopped
1 Serrano chili pepper
1 (15-oz,) can chili beans
1 (15-oz.) can kidney beans
1 (15 ¼-oz.) can yellow corn
2 (15-oz.) cans tomato sauce
1 (15-oz.) can diced tomatoes
2 packets taco seasoning
4 large flour tortilla
½ cup vegetable oil


Brown ground beef in skillet over medium heat; drain - set aside. Peel and chop onion; set aside. Slice pepper, reserving seeds; set aside.

Add all ingredients, less tortillas, to 6-quart crock pot and cook on low for 8 hours.

Using a pizza cutter, or sharp knife, slice tortillas into small strips; fry in vegetable oil over medium – heat until golden brown. Drain on paper towel and serve with soup.

SLOW COOKER SMOTHERD BRISKET


1 (3-4-lbs.) brisket trimmed of fat
1 tsp. garlic powder
1 Tbsp. cracked pepper
1 green bell pepper, seeded and sliced into rings                                                                         1 onion, sliced into rings
1 (16-oz.) bottle Jack Daniel barbecue sauce


Place brisket in crockpot and season with garlic powder and black pepper. Top with green bell peppers and onion slices. Pour half the barbecue sauce over the brisket and cook on LOW for 8-10 hours. Remove brisket from crock-pot and slice or shred. Pour remaining half of barbecue sauce over all and let sit for 10-15 minutes before serving.

Yield: 8 servings.

WONDROUS SLOW COOKER VEGETABLE SOUP


1-1-lb. boneless round steak cut into ½-inch pieces
1 (14-5-oz,) can diced tomatoes, undrained
3 cups water
2 medium potatoes peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. salt
¼ tsp. pepper
1-1/2 cups frozen mixed vegetables


In slow cooker, combine the first 12 ingredients. Cover and cook on HIGH for 6 hours. Add vegetables cover and cook on HIGH for 2 hours longer or until meat and vegetables are tender.

HOMEMADE CANNED SPAGHETTI SAUCE


25 lbs. tomatoes
4 large green peppers, seeded
4 large onions cut into wedges
4 cans (6-oz. each) tomato paste
1 cup canola oil
2/3 cup sugar
¼ cup salt
8 garlic cloves, minced
4 tsp. dried oregano
2 tsp. dried parsley flakes                                                                                                          2 tsp. dried basil                                                                                                                                                                  2 tsp. crushed red pepper flakes
2 tsp. Worcestershire sauce
2 bay leaves
1 can plus 2 Tbsp. bottled lemon juice


1. In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.

2.In a food processor cover and process green peppers and onions in batches until finely chopped.

3. In a stockpot, combine the tomatoes, green pepper mixture, Tomato sauce, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 hours, stirring occasionally. Discard bay leaves.

4. A lemon juice to 9 quart jars, 2 tablespoons in each, leaving ½-inch head space, remove air bubbles; Wipe rim and adjust lids. Process for 40 minutes in boiling water cannier.

Yield: 9 quarts.

BETTER THAN EVER LO MEIN




1/2 lbs. vermicelli or spaghetti
3 Tbsp. peanut oil
2 Tbsp. sesame oil
3 tbsp. Soy sauce
1 tsp. sugar
1 tsp. cornstarch
½ tsp. ground ginger
3 garlic cloves, minced
4 scallions, chopped, about ½ cup
½ cup diced red bell pepper


1. Cook pasta according to package directions.

2. Meanwhile, in a small bowl, combine 2 Tbsp. peanut oil, sesame seed, soy sauce, sugar, cornstarch, ginger, and garlic.

3. In a large skillet or wok, heat remaining peanut oil over medium-high heat and add scallions and red peeper; sauté 1 to 2 minutes, the add pasta to the skillet and stir fry.

4. Pour sauce mixture into skillet; toss well and cook until heated through and sauce has thickened slightly. Serve immediately.

Yield: 4 servings.

EASY SLOW COOKER MEXICAN CHILI


2 cans red kidney beans, drained
28-oz. can tomatoes cut up
1 cup chopped celery
1 cup chopped onion
6-oz. tomato paste
½ cup green pepper, chopped
4-oz. green chili peppers, drained and chopped
2 tbsp. sugar
1 bay leaf
½ tsp. garlic powder
1 tsp. salt
1 tsp. dried marjoram, crushed
1 dash pepper
1 lb. ground beef


1. In skillet brown ground beef and drain.

2. In slow cooker combine all the ingredients. Cover; cook on low heat for 8-10 hours.

3. Remove bay leaf and stir before serving.

Yield: 10 servings.

ITALIAN AMERICAN SPAGHETTI SAUCE

2 large cans diced tomatoes
1 large can whole tomatoes
2 large cans tomato sauce
1 large crushed tomatoes
1 can tomato paste
4-5 fresh tomatoes
2 heads garlic peeled and chopped
2-3 large onions
2-3 green peppers
1 large celery bunch
4 lbs. lean hamburger
Fresh mushrooms
Virgin olive oil
¼ tsp. of basil, oregano
Pinch each of red pepper flakes, white pepper, celery seed, rosemary, thyme, garlic powder, ground sage turmeric
Mrs. Dash (optional)

Diced tomatoes may be substituted for whole tomatoes if desired
If you prefer used 4-5 diced fresh tomatoes

Cut up into small pieces onion, pepper, celery including the inner heart, break apart garlic and press each with a spoon then peel. Combine all including spices (by smell) in large skillet, add olive oil. Simmer until all are tender. Strain if necessary. Place into large saucepot on low heat. Add diced, crushed, sauce, and whole tomatoes. Brown some hamburger, make some meatballs, if you like and brown as well. Drain meat and add to sauce pot. Turn up heat and simmer just below boiling one hour.  Turn heat down to low. Let heat several hours, house will smell great! If you made meatballs wait until one half hour before serving to add to mixture, also add mushrooms at this time.

Editor’s Note: Add desired seasonings, as little or as much as you like. If this is the first time you’re making spaghetti sauce, go lightly on the seasonings, since less can be better when you haven’t yet developed a taste for herbs. One trick is to add a small amount of seasoning at the start, and another few pinches near the end of cooking in order to develop several “ layers” of flavor. This sauce can be improved if you substitute fresh basil and oregano leaves when they can be found in season. Taste sauces and add small amounts of red wine, wine vinegar, or balsamic vinegar if to tart and the sauce needs a bit of sweetening.

Yield: 6 servings.

Submitted by: Gene A. Bigham

NEW VEGETABLE SOUP


1 cup soybeans
4 cups chicken stock
2 cups broccoli (thawed)
3 red potatoes, cleaned
½ head green cabbage, sliced
Salt and pepper


Cook the soybeans as directed on package in the chicken stock. Once beans are cooked, add all other ingredients and cook 20 minutes or until potatoes are cooked through. Once soup has cooled to room temperature, puree the mixture in a blender.

Yield: 2-4 servings.

LAMB GYROS


2-lbs. lean ground lamb
2 slices white bread, toasted and well crushed
1 tsp. whole allspice, well crushed
1 tsp. whole coriander, well crushed
1 clove garlic, crushed
1 onion, grated or minced
1 tsp. chopped fresh savory
Salt and freshly ground pepper
3 slices bacon
6 pita breads
2 thinly sliced tomatoes
Vinegar and oil to season
1-cup fresh chopped parsley
1 cup plain yogurt


In a large bowl, combine ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead well. The mixture should hold it'’ shape. Break into 5 sections, each about the size of an orange, then divide each section into 6 balls. Knead and flatten each to a thickness about ¾ inch. Cot the bacon slices into squares and threads them on 6 wooden skewer alternately with the meat balls. Smooth the edges with your hand so they will cook evenly. Cover and refrigerate overnight. When ready to cook, broil or grill with moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked through within 25 minutes. To serve, heat and split the gyros with the bread, tomatoes seasoned with the vinegar and oil, parsley, yogurt in a separate dish

Yield: 6 servings,

FRUITED PORK CHOPS


6 pork chops                                                                                                                             1-1/2 tsp. oregano leaves
¼ tsp. pepper
2 Tbsp. Flour
1-1/2 tsp. salt
¼ tsp. garlic powder


Combine above ingredients and rub into chops. Brown in vegetable oil.

1 can pineapple chunks, drain and add water to juice to make 1 cup.                                        Add to this liquid 2 Tbsp. tomato paste, minced onion.

Pour mixture into pressure cooker. Place rack at bottom of cooker.
Arrange chops on rack and sprinkle with ¼ cup raisins.

Pressure cook for 12 minutes. Remove from heat. Let pressure drop of its own accord for 5 minutes.

Remove meat and add pineapple chunks to juice. Heat through.

Serve on rice. Spoon fruit mixture over meat.

BARBECUED BEEF

Chuck roast is slow-cooked for 8 to 10 hours with barbecue sauce ingredients, including liquid smoke. Shredded for sandwiches.


1-1/2 cups ketchup
¼ cup packed brown sugar
¼ cup red wine vinegar
2 tbsp. prepared Dijon-style mustard
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke flavoring
½ tsp. salt
¼ tsp. ground black pepper
¼ tsp. garlic powder
1 (4 lb.) boneless chuck roast


In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper and garlic powder.

Place chuck roast in low cooker. Pour ketchup mixture over chuck roast. Cover, and cook on LOW for 8 to 10 hours.

Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Yield: 12 servings

MOM G’S PORK CHOPS AND SAUERKRAUT
Pressure Cooker


8-center pork chops
1 (16-oz.) can or package sauerkraut
1 large onion, thinly sliced
8 medium potatoes, peeled
Salt and pepper to taste


In an 8-quart or larger pressure cooker, brown chops in small amount of oil.
Layer sauerkraut, onion and potato on top of chops. Add 2/3-cup water. Salt and pepper to taste. Assemble lid of cooker according to manufacture instruction. Bring to the correct pressure and cook for 20 minutes. Cool under cold water. Remove lid. After removing items gently, make gravy with remaining liquid.

PRESSURE COOKER BAKED BEANS


1 lb. navy beans
1/3 lb. bacon cut in pieces
3 Tbsp. brown sugar
3 Tbsp. catsup
3 Tbsp. molasses
½ cup chopped onion
1-1/2 tsp. salt
½ tsp. mustard
2 cups water


Wash beans; Soak overnight in water to cover. Rinse and drain. Sauté’ bacon in a 4-quart pressure cooker. Add remaining ingredients. Close cover securely.

Cook beans at 15-lb. pressure for 50 minutes. Let pressure drop of own accord.

Yield: 6 servings.

PRESSURE COOKER CHICKEN


4 lb. chicken
2 cups water or chicken stock
Salt and pepper to taste
1 bay leaf
1 (8-oz.) noodles
2 cans cream of mushroom soup


Cook cut-up chicken at medium heat for 20 minutes. Regulator should jingle at a steady slow pace. When done, let it cool down on its own. Cook noodles Cook noodles as per direction and mix in to soup. Put chicken into soup and mix noodles as per directions. Mix 1 can soup with 1 can milk or 1 can chicken stroke. Drain noodles and mix in to soup. Put chicken into soup and mix, if 2 cans of soup are used, add 1 can of milk and 1 can stock.

VEGETABLE SOUP


1 lb. lean ground beef
1 pkg. Lipton’s onion soup mix
1 qt. canned tomatoes
Container of leftover vegetables (corn, beans, cabbage, onions, peas, okra, etc.)


Save leftover vegetables, and add them to a container in the freezer. When you have enough make vegetable soup.

Put ground beef, water and onion soup mix in a pressure cooker and cook about 3 minutes. Add tomatoes and vegetables and simmer about 30 minutes. This soup can be frozen for future use. If pressure cooker is to small, use a large pot for slow cooking.

PRESSURE COOKER POTATO SOUP





Place celery, carrots, onion and potatoes in pressure cooker with chicken broth. Bring to pressure and cook with regulator slowly rocking for 4 minutes. Cool cooker and open. Allow soup to cool slightly.
Remove half of the vegetables and, using an immersion blender, puree the rest in the pot. Return vegetables to pot and add milk, bouillon, parsley, and pepper. Adjust seasonings to taste.

Yield: 8 servings.

COMPANY PORK ROAST


2 lb. boneless pork roast
6 – 8 pitted prunes
1 apple, diced
1 Tbsp. oil
¼ cup white wine
¼ cup water
Salt & pepper, to taste                                                                                                         Gravy (optional)
1 cup milk or cream
1 Tbsp. raspberry


Cut a small, lengthwise opening through the roast and stuff it with the chopped prunes and apple. Tie roast together and season with salt and pepper. Heat oil in the cooker and brown roast on all sides. Remove roast and pour in the wine and water. Insert pressure cooker rack and lay pot roast on top. Secure lid and cook for 45 to 60 minutes, Starting when the cooker reaches 15 lbs. of pressure .Let pressure drop on its own. Place roast on serving platter, optional gravy; Remove rack and stir cream and jelly into pan juices. Heat until thickened

SPARERIBS WITH BARBEQUE SAUCE


3 lbs. spareribs
Salt and pepper
Paprika
1 Tbsp. shortening
1 large onion, sliced
¼ cup ketchup
2 Tbsp. vinegar
1 tsp. Worcestershire sauce
1/8 tsp. chili powder
¼ tsp. celery seed
¼ cup water

Cut ribs into serving pieces. Season with salt, pepper and paprika. Heat in cooker and add shortening. Brown ribs on both sides. Add onion. Combine vinegar, ketchup, Worcestershire sauce, chili powder, celery seed and water. Pour over meat in pressure cooker. Cook 15 minutes at 15-lb. pressure. Let pressure drop on its own accord. Recipe can also be used for pork chops.

YIELD: 5-6 servings

MY FAVORITE TOMATO SALAD


½ cup olive oil
¼ cup red wine vinegar
1 Tbsp. sugar
1 tsp. garlic powder
1 tsp. salt
½ tsp. black pepper
4 large beefsteak tomatoes, chunked
1 large green bell pepper
2-3 scallions, sliced


1. In a large bowl, combine olive oil, vinegar, sugar, garlic powder, salt, and black pepper; mix well with a whisk.

2. Stir in remaining ingredients and gently toss until evenly coated. Serve immediately, or cover and refrigerate until ready to serve.

I prefer to use balsamic vinegar.

Yield: 6 servings.

BANANA PUDDING CAKE

UNBELIEVABLEY EASY AND DELICIOUS VEGETARIAN CHILI


1 (28-oz.) can diced tomatoes with juice
1 small onion, diced
1(15-oz.) can white beans, drained
1 (15-oz.) can chili beans, with liquid
1 (1.25-oz.) package reduced sodium taco seasoning mix
1 (1-oz.) package ranch dressing mix
1 (12-oz.) package vegetarian burger crumbles
1 (8-oz.) package shredded Cheddar cheese (optional)

Mix the tomatoes, onions, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to LOW, mix in the burger crumbles, and continue cooking until heated through. Top with cheese to serve.

Yield: 6 servings.

ALLIGATOR CHILI



1Tbsp. Olive oil;
1 green pepper, diced
1 sweet onion, diced
2 lbs. ground alligator meat
1 (28-oz.) can crushed tomatoes
1 (32-oz.) bottle tomato vegetable juice cocktail
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can kidney beans, rinsed and drained
1 Tbsp.  Chipotle chili in adobe sauce, chopped
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. cinnamon
1 Tsp. smoked paprika
1 tsp. celery salt
½ tsp. ground ginger
Salt and pepper to taste
1 dash hot sauce, or to taste


Heat the olive oil in a large skillet over medium heat. Stir in the green pepper and onion; cook and stir until the onion softened and turns translucent, about 5 minutes. Increase heat to medium-high heat and stir in ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black bean kidney beans, and chilpotle chilies. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt and pepper. Reduce heat to LOW; cover and simmer for 2-3 hours, stirring in water, if the chili becomes too thick. Serve with hot sauce.

Yield: 8 servings.

GARLIC DILL NEW POTATOES


8 medium red potatoes, cubed
3 Tbs. Butter, melted
1 Tbsp., chopped fresh dill
2 Tbsp. minced garlic
¼ tsp. salt


Place the potatoes in steamer basket and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.

In a small bowl, stir together the butter, dill garlic, and salt. Transfer potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well coated.

Yield: 5 servings.

OLIVE GARDEN COPYCAT HOUSE DRESSING


½ cup mayonnaise
1/3 cup white vinegar                                                                                                                    1 tsp. vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese
2 Tbsp. Romano cheese
¼ tsp. garlic powder
¼ tsp. Italian seasoning
½ tsp. parsley flakes
1 Tablespoon lemon juice


Place all ingredients in a blender and mix well. Place in container and keep refrigerated for up to a week.

Notes:
 The color may be a little different than Olive Gardens. But the flavor is still there.

BARBECUE PORK CHILI


2 large red onions
2 habernero chilies
6 jalepeno chilies
4 bird eye chilies
Cubed pork
3 tins chopped toms
1 tsp. hot smoked paprika
Olive oil
4 cloves garlic
1 tin olives
Freshly ground black pepper
2 tbsp. mixed herbs


1. Finely chop the onions, garlic, chilies, and half the olives and put in a slow cooker with the olive oil, mixed herbs, smoked paprika and pepper.

2. Either barbecue the pork cubes or fry until colored but not cooked. Leave on lowest heat for 1 day, so the pork disintegrates.

3. About an hour before serving add in the olives.

4. If the sauces is too thin turn the heat up slightly and leave the lid off the slow cooker for the last 1-hour or so, if it is still too thin stir in some gravy thickener.

ABSOLUTELY FABULOUS CHILI


1 Tbsp. oil
1-1/4-cups onion, chopped
¾-cups green bell pepper, chopped
¼ cup carrots, chopped
2 cups fresh tomatoes, unpeeled and unseeded
2 large cloves garlic, crushed
16-oz. can pinto beans, undrained
15-1/4-oz. can red kidney beans, undrained
15-oz. can crushed tomatoes
1 lb. firm tofu, rinsed patted dry and crumbled
2 cups water
2 cups frozen whole kernel corn
2 tsp. salt
1 Tbsp. chili powder
1 Tbsp. ground cumin
¼ tsp. cayenne pepper

1. Heat oil in a 5-quart Dutch oven. Add onion, green pepper and carrots. Sauté over medium heat until tender.

2. Add fresh tomatoes, garlic, beans, crushed tomatoes, tofu, water, corn, salt, chili powder, cumin and cayenne pepper.

3. Simmer from 45 to 60 minutes or until done, stirring often.

SPICY TURKEY CHILI


2-lbs.-ground turkey or 2 lbs. ground beef
1 large onion, diced
3 garlic cloves
1 (796 ml) cans plum tomatoes
1 (700 ml) tomato sauce
1 (540 ml) cans kidney beans
0.5 (220 ml) cans black beans
3 Tbsp. hot chili sauce
1 tsp. paprika
2 tsp. cumin
2 tsp. chili powder
1 tsp. cayenne
1 tsp. salt


1. Sauté onion and garlic, briefly.

2. Add ground meat and fry until cooked.

3. Add plum tomatoes.

4. Add all spices and stir until blended.

5. Reduce heat and simmer for 1-1/2 to 2 hours.

6. Serve on top of corn chips or with corn muffins on the side.

Yield: 8 servings.

FAVORITE TURKEY CHILI


1 Tbsp. olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 tsp. kosher salt
2 tsp. chili powder
2-chipotle chilies en adobe chopped, with a Tbsp. of its sauce
1-1/4 lbs. ground turkey
1 bottle beer, any kind
1 can (28-oz.) whole peeled tomatoes
1 can (15-oz.) tomato sauce
1 (15.5-oz.) can kidney or black beans, rinsed and drained


1. Sauté onion and garlic in olive oil, just until they start to soften. Add water, chili powder, chipotles chipotle sauce and stir until combined over heat. Just a minute or two.

2. Add turkey meat and break up as it browns. Once browned add beer and scrap all the yummies from the bottom of the pan. Let reduce over medium heat to half the amount of liquid.

3. Use kitchen shears (or your hands if you prefer) to cut (or crush) up the whole peeled potatoes. Add tomatoes and their juices to the pan as well as the tomato sauce.

4. Let your chili simmer on the stove for at least 30 minutes until nice and thick. Add the bean during the last 5 minutes so they can heat through.

Notes:
This chili is very flavorful and spicy. You can reduce the spiciness, by using only 1 chipotle. You can also substitute chicken broth for the beer. This is great in the slow cooker as well, use only half the beer and drain the juice from the tomatoes.

OLIVE GARDEN COPYCAT HOUSE DRESSING


½ cup mayonnaise
1/3 cup white vinegar                                                                                                                    1 tsp. vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese
2 Tbsp. Romano cheese
¼ tsp. garlic powder
¼ tsp. Italian seasoning
½ tsp. parsley flakes
1 Tablespoon lemon juice


Place all ingredients in a blender and mix well. Place in container and keep refrigerated for up to a week.

Notes:
 The color may be a little different than Olive Gardens. But the flavor is still there.

1-2-3 CHILI


2 lbs. ground beef
3 (15-1/2-oz.) 3 cans chili beans, in mild untrained
4 (8-oz.) cans tomato sauce
Shredded Cheddar cheese
Sliced green onions


1. Slow Cooker Directions.

2. Brown beef in large nonstick skillet over medium-high heat, stirring to break up meat. Drain fat. Combine beef, beans and tomato sauce in slow cooker, mix well.

3. Cover; cook on LOW 6-8 hours.

4. Serve with cheese and green onions.


Yield: 8 servings.

LOADED CHICKEN SPAGHETTI CASSEROLE



8 oz. spaghetti
1 tablespoon butter
1 cup mushrooms, sliced
1 medium onion, chopped
½ cup tomato, chopped
½ cup zucchini, chopped
½ cup red bell pepper, chopped
1 can (10.75-oz.) 08% fat-free cream of mushroom soup
1 cup low-fat milk
8-oz. shredded Cheddar cheese (reduced-fat cheese
2 cups cooked chopped chicken
Salt and pepper, to taste
½ teaspoon oregano


1. Preheat oven to 350 degrees.

2. Spray a large casserole dish with nonstick spray.

3. Cook the pasta according to package directions, but only cook it until al dente. Drain the pasta and set aside.

4. Melt butter in a large skillet over medium heat. Add mushrooms, onion, zucchini, tomato and bell pepper.

5. Cook until vegetables have softened, about 5 minutes. In a medium bowl, mix milk and soup until combined.

6. Add this mixture to the vegetables in the pan. Stir in Cheddar cheese and continue to heat the mixture until cheese has melted and the sauce is smooth.

7. Add in chicken, pasta and seasonings. Pour the mixture into the prepared casserole dish. Sprinkle more Cheddar cheese on top (as desired).

8. Bake for 35-40 minutes. or until the casserole is bubbly and golden brown.

Yield: 4 servings.

ITALIAN TURKEY CHILI

CHEESY TATER TOP CASSEROLE


32-oz.package tatter tots
1 can cream of mushroom soup
1 can cream celery soup
1 lb. ground beef, seasoned, browned, drained, and rinsed
2 stalks celery, chopped
1 medium onion, chopped
2 Tbsp. Worcestershire sauce
2 cups, shredded Cheddar cheese


1. Preheat oven to 400 degrees.

2. Brown ground beef with onions.

3. Pour into 9-x-13-inch casserole dish, coated with cooking spray.

4. Top with celery and Worcestershire sauce.

5. Mix together cream of mushroom and cream of celery soups.

6. Spread over beef and celery layers.

7. Top with layer of cheese.

8. Place tatter tots on top in tight rows to cover completely.

9. Bake at 400 degrees for 1 hour.

MAKE AHEAD HUNGARIAN BEEF STEW


3 medium potatoes, peeled and cut into 1-inch chunks
2 large onions cut into large chunks
5 medium carrots cut in 1-inch chunks
1 (10-oz.) package frozen lima beans, thawed
2 lbs. beef stew meat or boneless chuck roast, cut into 1-1/2-inch chunks
1 (14-5-oz.) diced tomatoes, undrained
½ cup beef broth
2 garlic cloves, minced
2 tablespoons paprika
1-1/2 teaspoons salt
½ cup instance mashes potato flakes
1 cup sour cream


1. In a 3-1/2-quart (or larger) slow cooker, combine potatoes, onion, carrots, and lima beans; mix well.

2. In a large bowl, combine meat, tomatoes, broth, garlic, paprika, salt; place over vegetables in slow cooker.

3. Cover and cook on LOW setting 8 to 10 hours, or until meat is cooked through and fork tender.

4. Stir in potato flakes, until well mixed and stew has thickened. Just before serving, stir in sour cream.

Notes:

Although this is a hearty meal by itself, serving it over buttered egg noodles creates a real Hungarian delight.

PENNSYLVANIA DUTCH APPLE PIE


7-10 apples, peeled, cored and sliced

Place sliced apples in 9-inch unbaked pie shell. Mix and sprinkle over apples:

½ cup sugar
½ tsp. cinnamon
1/8 tsp. cloves

Sprinkle 1 Tbsp. water (or fresh lemon juice) over top.

CRUMB CRUST:

½ cup sugar
¾ cup flour
1 stick butter

Mix together sugar and flour. Cut the butter into the sugar and flour mixture using a fork, pastry blender or food processor.

Sprinkle over top of pie.

Bake at 400 degrees for 40-45 minutes. If the pie begins to brown to rapidly, cover lightly with oil.

Served every fall in Pennsylvania Dutch country. A combination of green (such as Granny Smith), and red (such as Cortland or Macintosh) works best. A few drops of vanilla can be mixed into sugar.

CHIPOTLE CHILI


¾ lb. lean ground turkey
1 Tbsp. finely chopped garlic
1 cup of frozen whole kernel corn, thawed                                                                                                                                1 can (15-oz.) cannelli beans, undrained
½ cup chicken broth
¼ tsp. salt
1-chipotle chilies in adobe sauce (from 7-oz. can) finely chopped
½ cup reduced fat sour cream
½ cup chopped fresh cilantro
1/3 cup Colby-Monterey Jack shredded cheese

1. In a 4-quart saucepan, cook turkey, onion and garlic over medium-High heat 4-6 minutes, stirring occasionally, until turkey is no longer pink.

2. Stir in corn, beans, broth, salt and chiles. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.

3. Stir in ¼ cup of the sour cream and ¼ cup of the cilantro. Serve with remaining ¼ cup sour cream, ¼ cup cilantro and cheese.


Yield: 4 servings.

KELLY’S PRESSURE COOKER BEEF STEW


2 Tbsp. vegetable oil
½ cup all-purpose flour
1-1/4 lbs. beef stew meat cubed
Salt and black pepper to taste
1 large onion, chopped
2 Tbsp. white sugar
2 cubes beef bouillon
2 cloves garlic, minced
1 bay leaf
1 Tbsp. dried parsley
1 Tbsp. dried basil
4 potatoes, peeled and cut into 2-inch pieces
2 cups peeled baby carrots
2 cups water


1. Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add to meat pan. Repeat with remaining beef. Season meat with salt and pepper to taste.

2. Stir onion into beef and cook, stirring often, until meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.

3. Combine water, beef bouillon, garlic, bay leaf, parsley and basil in a pr4essu7re cooker over medium-HIGH heat. When bouillon cubes are dissolved, fit the pressure cooker’s rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in 5the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.

4. Reduce heat to medium LOW, maintaining full pressure. And cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

Yield: 4 servings.

LEAN CHILI


4 Tbsp. vegetable oil
3 lbs. very lean ground beef
1 medium onion, finely diced
1 Tbsp. minced garlic
¼ tsp. crushed red chili peppers
1/8 tsp. cinnamon
1 Tbsp. black pepper
½ tsp. allspice
1 Tbsp. salt
1 Tbsp. chili powder
1 bay leaf
6 cups V8 or tomato juice
2 Tbsp. Worcestershire sauce
½ tsp. Tabasco sauce


Heat 2 Tbsp. of oil in a large saucepan over LOW heat. Cook the ground beef until the meat is brown, about 15 minutes. Place the meat in a colander and let drain out. Set the meat aside.

In the same pan add the remaining 2 Tbsp. of oil, and sauté’ the onion until it softeners. Add the garlic and the dry seasonings, and sauté for 2 to 3 additional minutes.

Add the cooked meat to the pan and pour in the V8 or tomato juice, along with the Worcestershire and Tabasco sauces. Continue to simmer for 1 hour.

Adjust seasonings to taste.


Yield: 6 servings.

BEAN CHILI con CARNE


2 lbs. lean beef stew meat, trimmed of fat, cut in 1-inch cubes
3T^bsp. Vegetable oil
2 cups water
2 tsp. minced garlic
1 large onion, finely chopped
1 Tbsp. flour
2 tsp. chili powder
1 green pepper, chopped
2 lbs. (or 3 cups) tomatoes chopped
1 Tbsp. oregano
1 tsp. cumin
2 cups canned kidney beans


1. Brown meat in a large skillet with half of the vegetable oil; add water.

2. Simmer covered for 1 hour until meat is tender.

3. Heat remaining vegetable oil in a second skillet. Add garlic and onion, and cook over LOW heat until onion is softened.

4. Add flour and cook for2 minutes. Add garlic onion-flour mixture to cooked meat. Then add remaining ingredients to meat mixture and simmer for ½ hour.

AUTHENTIC TEXAS RED CHILI


3 Ancho Chilies
1 Tbsp. cumin seed
1-1/2 lbs. beef chuck roast, trim off fat, cut into a dice
1-1/2 lean pork cut into dice
3 yellow onions, chopped
6 cloves garlic, chopped
6 jalapenos, chopped
2 tsp. salt
6 Tbsp. chili powder
1 Tbsp. oregano
½ tsp. ground cumin
½ tsp. cocoa powder
3 Tbsp. Worcestershire sauce
¼ lb. bacon, diced
Dash cider vinegar
2 cups pinto beans, optional
1 bay leaf, optional
28-oz. can tomatoes, optional
1 cup corn, optional

1. Roast cumin seeds for 10 minutes in a 375-degree oven. Remove and set aside

2. Heat a large kettle and saute the bacon until clear. Brown the meat first, drain off the fat, and then add the remaining ingredients and simmer for 3-4 hours on LOW, adding tomato sauce, beef stock or water if it seems dry.

3. Correct seasoning and add the cooked beans and tomato sauce cook for 1-2 more hours on LOW.

4. Prepare chilies by cracking them open and removing the seeds and veins, and stems. Cover with hot water. Soak for 1 hour. Drain, but reserve the soaking liquid.

5. Place pepper skins in blender and adds enough of the water so that the total amount in the blender is 2 cups. Add 2-clove garlic, 1-tsp. oregano, and 1-tsp. salt, and blend until thick and smooth to make Ancho Chili paste.

6. Add chili paste to the chili.

8 PEPPER CHILI


1 pound of beef for stew
1 can hot-n-spicy chili beans
1 (16-oz.) can tomatoes, drained and chopped
1 (16-oz.) can tomato sauce
1 cup onion, chopped
¾ cup green pepper, chopped
6 cloves garlic, crushed
3 jalapeno peppers, chopped
4 assorted hot peppers (banana, habenero, Hungarian, etc.)
Salt
Pepper
1 tsp. chili powder
1 tsp. basil
1 tsp. oregano
1 tsp. paprika
1 tsp. white pepper
1 Tbsp. Tabasco sauce
1 Tbsp. Worcestershire sauce
Tortilla chips
Cheddar cheese, shredded
1 Tbsp. sour cream


1. Cut beef into medium size cubes. Chop onion and peppers, crushed garlic

2. In a large pot, cook the beef, onion, peppers, and garlic until beef is browned. Add Worcestershire and Tabasco to taste and cook until vegetables are tender, do not drain.

3. Stir in tomatoes, tomato sauce, and beans. Add remaining spices to taste.

4. Reduce heat to LOW and cook, covered, 1-2 hours. Stir occasionally.

5. Serve with tortilla chips, and top each bowl with a sprinkle of shredded cheese and sour cream.

TEXAS TURKEY CHILI


1-1/4 lb. lean ground turkey
1 large onion, chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can black beans, drained
1 (11-oz.) can whole kernel corn, rinsed and drained
1 (8-oz.) can tomato sauce
1 (1.25-oz.) package chili seasoning mix
½ tsp. salt


In a large skillet over medium-high heat, cook turkey, onion, green pepper, and garlic, stirring until turkey crumbles and is no longer pink; drain. Spoon mixture into a 3-1/2-or-4 quart slow cooker. Stir in remaining ingredients.

Cover and cook on HIGH setting 3 hours or on LOW setting 6 hours.

Yield: 6 servings.

EASIEST ITALIAN WEDDING SOUP


5 cups chicken broth
1 lb. extra lean ground beef
1 small onion, minced
2 cups spinach leaves
1 cup shell pasta
2 medium carrots, chopped
1 tsp. salt
Fresh Parmesan cheese (for garnish)
Pepper to taste
½ tsp. garlic powder


1. Add all chicken broth, spices, onions, carrots, and pasta to medium pot. Bring to boil.

2. With the ground beef, create small meatballs (1/2-inch in diameter) sprinkle with salt and pepper, put aside.

3. Slowly add meatballs to boiling broth. Turn heat to simmer. Chop spinach into medium pieces and add to mixture.

4. Simmer until meatballs are cooked and pasta, carrots, are tender. Garnish with Parmesan when serving.

RED and WHITE TURKEY CHILI


1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tsp. ground cumin
1/8 tsp. ground red pepper (cayenne)
1 can (15.5-oz.) great northern beans, drained
1 can (15-oz.) can dark red kidney beans, drained
2 cans (4.5oz.) cans chopped green chilies, undrained
3-1/2 cups chicken broth
2 lbs. turkey thighs, skin removed
1 cup frozen white shoepeg corn, thawed
2 Tbsp. flour
¼ cup water
 l lime cut into wedges, if desired


Spray a 4-5-quart slow cooker with cooking spray. Mix all ingredients except turkey corn, flour and lime in cooker. Place turkey on bean mixture. Cover; cook on low heat setting 8-10 hours.

Place turkey on a cutting board. Remove meat from bones, discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker. In a small bowl, mix flour and water; stir into turkey mixture. Increase heat settings to HIGH. Cover, cook 20 to 30 minutes or until thoroughly heated and slightly thickened.

Yield: 6 servings.

SOUTH OF THE BORDER CHICKEN CHILI


1 Tbsp. oil
1 pound boneless, skinless, chicken breast cut in ½-inch cubes
½ cup chopped bell pepper
1 packet of white chicken chili seasoning mix
1 cup water
1 can (15-oz.) white beans, undrained
1 can (15-oz.) black beans, drained and rinsed
1 can (14-5-oz.) diced tomatoes, drained
1 can (8-3/4-oz.) can whole kernel corn, drained
Assorted toppings, such as shredded cheese, sliced avocado, chopped cilantro or sour cream


Heat oil in a large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes.

Stir in Seasoning Mix, water, beans tomatoes, and corn. Bring to a boil. Reduce heat to LOW; cover and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve with desired toppings.


Yield: 6 servings.

SLOW COOKER CHILI II


1 pound ground beef
¾ cup diced onion
¾ cup diced celery
¾ cup diced green bell pepper
2 cloves garlic, minced
2 (10.75-oz.) cans tomato puree
1 (15-oz.) can kidney beans with liquid
1 (15-oz.) can kidney beans, drained
1 (15-oz.) can cannellini beans with liquid
1/2 Tbsp. chili powder
½ Tbsp. dried parsley
1 tsp. salt
¾ tsp. dried basil
¾ tsp. dried oregano
¼ tsp. black pepper
1/8 tsp. hot pepper sauce


1. Place the beef in a skillet over medium heat, and cook until evenly browned.

2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans, Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.

3. Cover and cook 8 hours on LOW.


Yield: 8 servings.

GERMAN HOMEMADE SAUERKRAUT


2 lbs. green cabbage shredded
2 Tbsp. coarse kosher, or sea salt
1 tsp. sugar

1. Toss the cabbage, salt, and sugar together in a large bowl.

2. Let sit at room temperature fror1 hour, or until the cabbage has released a lot of water. If there is not enough brine, the sauerkraut will go bad before it ferment.

3. Place the cabbage in a large gals or glazed earthenware jar or canister, first squeezing the liquid from each handful back into the bowl.

4. After you’ve added all the sauerkraut, push it down with your fist to make it more compact. Then pour in enough brine to cover the cabbage by at least 1-inch.

5. Insert a small plate, large enough to cover all the cabbage, inside the jar to keep the cabbage submerged.

6. Drape the canister with a cloth and let sit at room temperature for 2-4 weeks.

7. Check the plate after a couple of days if it’s floating on the brine, place another plate on top0 of the first to create more weight. It’s ready when it tastes like sauerkraut.

Yield: Makes 5 cups.

SLOW COOKER CHILI II


1 pound ground beef
¾ cup diced onion
¾ cup diced celery
¾ cup diced green bell pepper
2 cloves garlic, minced
2 (10.75-oz.) cans tomato puree
1 (15-oz.) can kidney beans with liquid
1 (15-oz.) can kidney beans, drained
1 (15-oz.) can cannellini beans with liquid
1/2 Tbsp. chili powder
½ Tbsp. dried parsley
1 tsp. salt
¾ tsp. dried basil
¾ tsp. dried oregano
¼ tsp. black pepper
1/8 tsp. hot pepper sauce


1. Place the beef in a skillet over medium heat, and cook until evenly browned.

2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans, Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.

3. Cover and cook 8 hours on LOW.


Yield: 8 servings.

CALIFORNIA CHILI CHICKEN 2 (29-oz.) cans tomato sauce 1 cup finely chopped onion 2-3 Tbsp. chili powder (to taste) 1 tsp. salt ½ tsp. ground ginger 1 tsp. grated orange rind 1 tsp. dried oregano 3-lbs. boneless chicken (white or dark) cut into ½ inch cubes 2 (1 lb) cans red kidney beans 1. In a large saucepan, combine tomato sauce and onion chili powder, salt, ginger, orange rind, and oregano, brings to a boil. 2. Add chicken, reduce heat to medium-low, and cook 7-8 minutes or until chicken is thoroughly cooked, stirring occasionally with a wooden spoon. 3. Add kidney beans, stir gently and cook just until warmed through. Yield: 6 servings.

OKLAHOMA CHILI 3 cups chopped onion ¼ cup cooking oil (peanut is best flavor) 1 Tbsp. (or more) minced garlic 3-lbs. ground meat: use a mixture of beef, pork, turkey, or lamb 2 beef bouillon cubes dissolved in 2 cups boiling water ¼ cup chili powder 1 Tbsp. ground cumin 1 Tbsp. dry cocoa powder ¼ cup paprika 1 Tbsp. dried oregano ½ to 2 Tbsp. red pepper flakes, to taste ¼ cup balsamic or cold vinegar Heat oil and cook onion in a large pot for 5 minutes without browning. Add garlic and meat and stir until meat is no longer pink. Add water (with bouillon dissolved) and boil 10minutes. Drain mixture. Saving liquid. Degrease liquids and return all ingredients to pot. Add all ingredients except vinegar and simmer for 1 to 3 hours. Add vinegar and serve. This is a large recipe, but it allows for leftovers, which is always better a day or two later.

                       CHICKEN CHILI  (Do Ahead And Freeze)


5 Tbsp. oil
3 large onions, chopped
3 canned jalapeno peppers finely chopped
9 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. cinnamon
4 cups chicken broth
2 cans beer
2 cans (16-oz.) tomatoes, cut up with liquid.
3 cans (15-oz.) pinto or kidney beans, drained
8 cups cubed cooked chicken (canned is fine)
1-oz. unsweetened chocolate, grated
2 Tbsp. lime juice
2 tsp. salt
3 medium yellow or red bell peppers, cut in /2-inch squares

Garnish:
Sour cream, salsa, grated cheese, chopped onion, black olives, or whatever else you like

Heat 3 Tbsp.; oil in Dutch oven or large pot. Add green onions and sauté’ until softened, about 5 minutes. Add jalapeno peppers, sauté 1 minute. Add garlic, chili powder, cumin, tomatoes; heat to simmer. Reduce heat to LOW and cook partially covered, stirring occasionally 1 hour. Add beans and cook uncovered, 30 minutes, Add chicken, chocolate, lime juice, and salt to Dutch oven, stirring until chocolate is melted. Taste for seasoning. Meanwhile, heat remaining 2 Tbsp. oil in medium skillet over medium heat. Add bell peppers; sauté’ only until crisp-tender, about 3 to 5 minutes. Serve hot chili with sautéed bell peppers, and any garnish you like.

The great thing about this is that you can make it ahead when you have the time. If you’re not serving it right away, let cool to room temperature, cover tightly, and freeze up to 2 months. To serve, thaw covered in the refrigerator, then heat in the Dutch oven. This improves with age.

Have oven warm tortillas and plenty of cold beer with this.

GREEK LAMB AND WHITE BEAN CHILI


1 pound ground lamb
1` cup chopped red onion
3 (15-oz.) cans cannellini beans, rinsed and drained
2 (14-5 0z.) cans diced tomato with garlic, and olive oil. Undrained
1 (12-oz.) jar roasted red peppers, drained and chopped
1-3/4 cups low-sodium beef broth
1/3 cup dry white wine
¼ cup chopped parsley
1 Tbsp. chili powder
2 tsp. salt-free Greek seasoning
1 cup reduced-fat feta cheese


1. In a large non-stick skillet over medium-high heat, cook lamb and onion, stirring until the lamb crumbles and is no longer pink; drain. Place lamb mixture in a 5-or- 5-1/2 quart slow cooker.

2. Process 1 can beans in food processor until smooth; add to slow cooker, Stir in remaining beans, tomatoes, roasted peppers, beef broth, wine, parsley, chili powder, and Greek seasoning.

3. Cover and cook on LOW setting 8 hours. Top with feta cheese just before serving.


Yield: 10 servings.

MEXICAN STARTER

1 lb. ground beef
1 Tbsp. olive oil
2 large onions, chopped
1 (6-oz.) can tomato paste (plus 3 cans water)
1 jar salsa, mild or hot,
1 or 2 fresh tomatoes, chopped coarsely
4 cloves garlic, finely minced
2 green bell peppers, cored and chopped
1-1/2 or 2 tsp. Ortega Taco Seasoning
½ tsp. oregano
1 tsp. brown sugar
1 Tbsp. Balsamic vinegar

Brown the ground beef in olive oil with chopped onions, adding the peppers and garlic half way through. When the beef has browned and vegetables have softened, add the tomato paste with water to thin it out (or thin it with vegetable broth). Stir in the jar of salsa, taco seasoning, oregano, and sugar. Simmer for 30-45 minutes on LOW heat

This may also be prepared in the slow cooker. As a variation, ground pork may be added. The recipe may be doubled, tripled, etc. to any proportion either to feed a crowd or to fill the freezer with serving size portions.

There are many ways’s to serve this versatile starter; some suggestions follow.

1. MEXICAN BUFFET; Fill a serving bowl and surround it, buffet style, with side dishes of favorite toppings, such as sour cream, chopped tomatoes, chopped avocados, shredded lettuce, minced onion, salsa, shredded cheese, etc. Give each guest a taco shell, burrito wrapper or even a pita bread and allow them to build their own serving.

2. Serve on sub rolls, topped with shredded cheese. Broil on high heat several minutes until cheese melts. Serve with a side of chopped jalapenos for optional topping.

2. Serve over rice, pasta or noodles.

3. Use as a topping for nachos. In a buttered casserole or baking pan, place tortilla chips or wedges of tortilla wrappers, topped with meat mixture and cheddar cheese. Sprinkle with jalapeno rings. Bake at 375^ until cheese melts.

4. MEXICAN STUFFED PEPPERS: Combine with an even portion of cooked rice. Fill large red or green bell peppers and bake at 350^ until peppers are tender.

5. CHILI:  Add 2 cans red beans (or 1 lb. dry pinto bean, cooked). Taste and adjust seasonings.

6. MEXICAN SLOPPY JOE: Serve in a hamburger bun with a side of ketchup or barbecue sauce. Top with onion slices browned in butter

7. MEXICAN SHEPHERD’S PIE: Pre bake a pie shell for 10 minutes. Fill with meat mixture between 2 tortillas and top with mashed potatoes. Bake at 350^ for 30 minutes or until potatoes are slightly golden but not brown.

8. QUESADILLAS: Sandwich a few tablespoons mixture between 2 tortillas and mark or press into wedges. Heat in a covered skillet, or bake on a foiled line pan in a 450^ oven for 3-5 minutes. Slice wedges into individual servings.

9. BURRITO LASAGNA: Fill 10-inch tortillas with meat mixture and top with shredded cheese. Roll up and fill a buttered casserole dish with burrito rolls.  Spoon taco sauce on/or salsa over burrito rolls and sprinkle with jalapeno jack, crumbled queso quesadillo cheese, or mozzarella. Cover lightly with oil and bake at 375^, uncovering the last 5 minutes. Slice into servings; serve over lettuce with sour cream.

10. SPICY MOLE PLOBANO: Combine meat mixture with 1 (8-oz.) jar mole sauce. Broil whole problano peppers in olive oil or place over open flame of gas burner until lightly charred and blistered; turn occasionally to char evenly; coarsely chop the peppers. Serve peppers and mole meat mixture over rice.


11. MEXICAN SQUASH BOATS: Scoop out squash or zucchini centers and fill with meat mixture. Top with any kind of cheese or buttered bread crumbs and bake at 350^ until zucchini is tender and cheese is bubbly.

12. BEAN DIP: Combine 1 part mea mixture, 1 part canned black, 1 part sour cream onion dip, and a few tablespoons chopped jalapenos (optional). Season to taste and serve with tortilla chips.

Note: If no taco season is available, you can make your own mixture.

TACO SEASONING:
½ tsp. salt, ½ tsp. cumin, ½ tsp. garlic powder, ½ tsp. hot paprika, ½ tsp. chili powder
¼ tsp. celery seed, ¼ tsp. confectioners sugar, ¼ tsp. onion powder, 1/4 tsp. cayenne

Combine all ingredients. Measure out /2 teaspoon to use for above recipes. Taste meat mixture and add more taco season to desired level of spiciness.
Save any remaining taco seasoning in a tightly covered jar or bag for another meal.

CHIPOTLE MASHED POTATOES


5 medium potatoes, scrubbed, skin on if desired
2 garlic cloves, minced
2 chipotle chills, in adobe sauce, (remove seeds
Salt to taste
Butter, to taste


1. Place potatoes on a steamer rack in a pressure cooker4 along with ½ cup water (some cookers require more water, check owners manual). Lock lid in place and bring to high pressure. Cook for 11 minutes and let pressure cooker release normally.

2. Unlock lid and place potatoes in mixer bowl along with minced garlic and pureed chipotles. Mix on low speed until potatoes are broken up. With mixer running, add enough milk to thin the mixture to a smooth consistency.

3. Season to taste with salt and butter.

CHILI BEEF SOUP


½ pound ground beef
1 onion, chopped
1 (14-1/2 oz.) can diced tomatoes, undrained                                                                                       1 ½ cups water
1 (16-oz.) can kidney beans, undrained
1 (8-oz)  can whole kernel corn, drained
1 (8-oz.) can tomato sauce
1 teaspoon chili powder


In soup pot, brown ground beef and onions over medium heat 5-7 minutes. Adding remaining ingredients; and mix thoroughly.

Reduce heat to low and simmer, uncovered, 30 minutes, or until thoroughly heated

Yield: 6 servings.


  `

BATCHELORE’S CHICKEN SALAD


1 package ramen noodles
3 cups cooked chicken, cubed
½ head cabbage, finely chopped
1 onion, chopped
½ cup slivered almonds, chopped
2 tablespoons sesame oil
1 tablespoon sugar
3 tablespoons white rice vinegar
½ teaspoon pepper
1 Ramen noodles seasoning packages


1. Chop cabbage finely then add finely chopped onions and cubed cooked chicken’

2. Add chopped almonds.

3. Crush ramen noodles and add to mixture.

4. Mix remaining ingredients together and pour over salad. Mix well. Serve chilled.

MEXICAN TORTILLA SOUP (Diabetic)



1 tablespoon vegetable oil
1 lb. boneless, skinless, chicken breast cut into ½-inch chunks
1 red bell pepper, finely chopped
3 garlic cloves, minced                                                                                                                    5-1/4 cups ready-to-use reduced sodium chicken broth
1 pkg. (10-oz.) frozen whole kernel corn
½ cup salsa
¼ cup chopped fresh cilantro
1 cup broken-up baked tortilla chips


1. In a soup pot, heat the oil over medium-high heat. Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently.

1. Stir in the chicken broth, corn and salsa; bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until the chicken is no longer pink.

1. Stir in the cilantro, ladle soup into bowls, and serve topped with the tortilla chips.


Yield: 8 servings.

COPYCAT CHILI’S SALSA


2 cans (14.5-oz. ea.) whole tomatoes peeled and drained
1 can (4-oz.) diced or whole jalapenos
¼ cup yellow corn
¼ cup yellow onion, finely diced
1 teaspoon garlic salt
½ teaspoon salt
1 teaspoon cumin
¼ teaspoon sugar
1 teaspoon lime juice

Place all ingredients into a food processor or blender and puree until smooth.

TRADITIONAL GERMAN BRATEN STEW


1 lb. beef short ribs
2 tablespoons vegetable oil
1 can (10-3/4-oz.) condensed onion soup
1 cup water
1 tablespoon lemon juice
1 bay leaf
¼ teaspoon ground cloves
½ teaspoon black pepper
1 slice pumpernickel bread, crumbled

1. In a soup pot, brown the short ribs the oil over medium-high heat for 6 to 8 minutes; drain.

2. Add the remaining ingredients except the crumbled bread and bring to a boil. Reduce the heat to medium-low, cover, and cook for 1-1/2 to 2 hours, or until desired tenderness, stirring occasionally.

3. Remove and discard the bay leaf. Stir in the crumbled bread and serve.

Yield: 4 servings.

NO COOK CREAMY TOMATO SOUP


4 cups tomato juice
1 can (28-oz.) diced tomatoes, un-drained
1 can (13-oz.) fat-free evaporated milk
1/3 cup lemon juice
¼ cup olive oil
2 cloves garlic, finely chopped
1 teaspoon salt
½ teaspoon hot pepper sauce
¼ teaspoon pepper
3 cups chopped seeded peeled cucumbers (about 3 medium)
1 cup sweet green peppers, chopped
1 cup onion, chopped


1. In a large bowl, combine tomato juice, tomatoes, evaporated milk, lemon juice, olive oil, garlic, salt, hot pepper sauce, and pepper.

2. In blender, blend in batches until smooth, pour back into large bowl.

3. Add cucumbers, green pepper and onion; stir thoroughly.

4. Chill to serve cold.


Yield: Serves 10.

FROZEN LEMONADE PIE


14-oz. sweetened condensed milk
6-oz. lemonade concentrate. Thawed and undiluted
12-oz. frozen whipped topping, thawed
18-inch graham cracker pie crust


1. In a large bowl, mix together the sweetened condensed milk and lemonade concentrate.

2. Fold whipped topping in very slowly, keeping as much air in the mixture as possible.

3. Spoon into crust.

4. Freeze until firm, about 2 hour minimum.

5. Remove from the freezer half an hour before serving.


Yield: 16 servings.

BEEFY SUMMER SALAD

1 pound cooked roast beef, cut into ½-inch cubes
1 medium-size tomato, coarsely chopped
1 medium-sized cucumber, peeled, seeded, and coarsely chopped
½ head iceberg lettuce, coarsely chopped
½ cup mayonnaise
1 teaspoon onion powder
½ teaspoon dried dill
¼ teaspoon salt
1 teaspoon black pepper


1. In a large bowl, combine the roast beef, tomato, cucumber, and lettuce; set aside.

1. In a small bowl, combine the remaining ingredients to make a dressing. Pour over the lettuce mixture and toss to coat.

1. Cover and refrigerate for 1 to 2 hours before serving.

Yield: 4 servings.

30 minutes seafood soup

CLASSIC MINESTRONE SOUP


3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4-oz. green beans, cut into 1-inch pieces
2 stalks celery, thinly sliced
1 ½-quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon fresh thyme
1 (15-oz.) can cannellini beans, with liquid
¼ cup elbow macaroni
Salt and ground black to taste


Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini,  green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.

Stir in stock, tomato and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.

Stir in the cannelloni beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.


Yield: 4 servings.

ZESTY FLANK STEAK SALAD


¼ cup olive oil
juice of 1 lime
1 small onion, minced
1 Tbsp. crushed red pepper
1 tsp. salt
1 (1-1/2) lbs. beef flank steak
1 head romaine lettuce cut into bite-size pieces
1 (2.5-oz.) can sliced olives, drained
1 (4-oz.) package crumbled feta cheese
¾ cup Greek dressing

1. In a large resealable plastic bag, combine olive oil, limejuice, onion, crushed red pepper, and salt; mix well. Add steak and turn to coat. Chill 4 hours, turning half way through the marinating time.

2. Place lettuce on a serving platter; set aside. Remove steak from marinade, discarding any excess marinade, and place on a grill pan over high heat. Cook 5-6 minutes per side for medium, or until desired doneness. Remove steaks to a cutting board and slice across the grain.

3. Place steak slices over lettuce, sprinkle with olives and feta cheese, and drizzle with   Greek dressing.


Yield: 4 servings

REAL TOMATO SOUP


3 medium tomatoes, peeled and quartered or 16-0z.) can tomatoes, cut up
1-1/2 cups water
½ cup chopped onions
½ cup chopped celery
½ of a 6-oz. can (1/3 cup) tomato paste
1 tablespoon snipped fresh parsley
2 teaspoons instant chicken bouillon granules
2 teaspoons lime juices or lemon juice
1 teaspoon sugar
few dashes bottled hot pepper sauce
snipped fresh parsley (optional)


If desired, seed the fresh tomatoes

In a large saucepan combine fresh tomatoes or undrained canned tomatoes, water, onion, celery, tomato paste, parsley, chicken bouillon granules, lime juice or lemon juice, sugar and hot pepper sauce.

Bring to boiling. Reduce heat and simmer, covered about 20 minutes or until celery and onions are very tender. Cool the mixture slightly.

Place one-third of the mixture in a blender container. Cover and blend till smooth. Repeat with the remaining mixture.

Return all of the mixture to the saucepan; heat through, if desired, garnish with additional parsley.


Yield: 4 servings.

CHICKEN TORTILLA SOUP I

CHICKEN TORTILLA SOUP I

1 onion, chopped

3 clove garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon oregano

1 (28-oz.) can crushed tomatoes

1 (10.5-oz.) can condensed chicken broth

1 ¼ cups water

1 cup whole corn kernels, cooked

1 cup white hominy

1 (4-oz.) can chopped green chili peppers

1 (15-oz.) can black beans, rinsed and drained

¼ cup chopped fresh cilantro

2 boneless chicken breast halves, cooked and cut into bite-size pieces

crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions

In a medium stockpot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer 5 to 10 minutes.

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Yield: 8 servings.

CAJUN CHICKEN and SAUSAGE GUMBO

CAJUN CHICKEN and SAUSAGE GUMBO


3 cups vegetable oil
3 cups all-purpose flour
3 large onions, chopped
3 large green peppers, chopped
6 celery stalks, chopped
3 lbs. andouille or smoked sausage, sliced ¼-inch thick
12 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
18 cups chicken broth
3 bay leaves
3 rotisserie chickens, boned and shredded


Heat the oil in a Dutch Oven over medium heat. When hot whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you do see black specks in the mixture, start over.

Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, and then reduce to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skin off any foam that floats to the top during the last hour.

Yield: 30 servings.

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE


2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12-oz.)
1 can (4.5-oz.) chopped green chilies, undrained
¾ cup sour cream
1 package (11-oz.) flour tortillas for Burritos, 8 (8-inch)
1 can refried beans
1 can enchilada sauce
4 green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4-cup)


Heat oven to 350^. Spray 13x9-inch (3-qt.) glass baking dish with cooking spray. In medium bowl, mix chicken, 1-1/2 cups cheese, the chilies and sour cream.

Layer 3 tortillas in baking dish, overlapping as necessary and place slightly up the sides of dish (cut third tortillas in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1-1/2 cups cheese.

Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomatoes.

Yield: 8 servings.

Do-ahead
Make this casserole up to 8 hours in advance, then cover and refrigerate until its time to bake it.

SPICY HONEY-GLAZED BABY PORK RIBS PRESSURE COOKER

SPICY HONEY-GLAZED BABY PORK RIBS
PRESSURE COOKER

6 tablespoons sesame oil
1 cup chicken stock or water
2 slabs baby pork ribs
1 cup soy sauce
1 cup sake
1 teaspoon dried chile flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic


Cut slabs of ribs in half

Add oil to cooking pot. When oil is hot, brown ribs one slab at a time.

Stash ribs flesh-side down in cooking pot.

Mix remaining ingredients together and pour over ribs.

Lock lid in place in place and set timer for 15 minutes.

When cooking cycle is completed and all pressure is released. Open lid.

Cut ribs into individual servings and keep warm on serving platter.

Select Meat functions again and reduce the sauce by one third.

Serve ribs with sauce in the center for dipping.


Yield: 4 servings.

MAKE AHEAD ITALIAN BEEF # 3

MAKE AHEAD ITALIAN BEEF # 3


4 to 6 lb. chuck roast
1 tbsp. Worcestershire sauce
1 tsp. oregano
1 tsp. basil
1-tsp. parsley flakes
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. pepper
12-oz. can beer


Combine all the ingredients except the roast. Pour mixture over roast in a roaster or Dutch oven and cover. Bake at 3oo degrees for 4 hours. Shred with a fork while still hot. Great as an Italian sandwich or a main course with rice pasta or mashed potatoes.

Yield: 6-8 servings.

HAM LOAF with BROWN SUGAR GLAZE

HAM LOAF with BROWN SUGAR GLAZE


1 pound cooked ham
½ pound pork sausage
1 large sweet onion
1 apple, cored
½ cup oatmeal
½ cup skimmed milk
2 eggs
1 clove garlic
1 tsp. dry mustard
3 tablespoons brown sugar
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon garlic
½ teaspoon paprika
½ teaspoon black pepper
BROWN SUGAR GLAZE:
½ cup brown sugar
3 tablespoons water
1 teaspoon dry mustard
3 tablespoon cider vinegar


Preheat oven to350 degrees prepare 8” square pan with cooking spray

In food processor, grind ham and pork sausage until crumbly. Place in large bowl.

Then, in food processor, grind the apple, onion, and oatmeal. Add to ham mixture.

Add remaining ham loaf ingredients and mix together with your hands, shape in a loaf in prepared pan.

Place ham loaf in oven and bake 1-1/2 hours or until meat thermometer reads155 degrees.

Brown sugar glaze: In a small saucepan, combine glaze ingredients. Simmer for 3-4 minutes. Baste ham loaf 2-3 times while baking. Serve ham loaf warm.


Yield: 6 servings.

BAKED ZITI with SAUSAGE and ARTICHOKES

BAKED ZITI with SAUSAGE and ARTICHOKES


1 lb. uncooked ziti
1 lb. mild Italian sausage, casing removed
2 cans (14-oz. ea.) quartered artichoke hearts, drained
1 jar (25 –28-oz.) spaghetti sauce
1 can (28-oz.) crushed tomatoes, undrained
½ tsp. garlic powder
½ tsp. pepper
4 cups (1 lb.) shredded mozzarella cheese, divided


Preheat oven to 350 degrees.

Cook the pasta according to package instructions, drain and set aside in a large bowl.

In a large skillet, sauté’ the sausage over medium-high heat for 5-6 minutes, breaking it up as it cooks. Drain the liquid from the cooked sausage and add it to the ziti along with the artichoke hearts, spaghetti sauce, crushed tomatoes, garlic powder, pepper, and 3 cups of the mozzarella cheese; mix well.

Pour into a 9-x-13-inch baking dish that has been coated with nonstick vegetable spray and sprinkle the remaining 1-cup of mozzarella cheese over the top.

Cover tightly with aluminum foil and bake for 1 to 1-1/2 or until heated through.

You can buy canned artichokes already quartered, or buy whole canned ones and cut them yourself.


Yield: 6 servings.

ARBY’S COPYCAT GRILLED CHICKEN SALAD

ARBY’S COPYCAT GRILLED CHICKEN SALAD


2 cups grilled chicken, chopped
¾ cup pecans, chopped
½ cup red grapes, sliced in half
½ cup red apple, diced
½ cup celery, chopped
½ cup mayonnaise
1 tablespoon lemon juice
salt and pepper to taste
¼ teaspoon oregano
pinch cayenne pepper


In a medium sized bowl mix all the ingredients together. If it is to dry add more mayonnaise to taste.

To prepare like Arby’s, scoop chicken salad on wheat bread and add a couple of slices of green leaf lettuce. Add tomato and pickles if desired

CHICKEN OKRA SAUSAGE GUMBO

CHICKEN OKRA SAUSAGE GUMBO

1 (4 to 4-1/2 lb.) chicken. cut into pieces
2 cups chopped onions
1 ½ cup chopped bell peppers1 cup chopped celery
4 cloves garlic, minced
3 quarts chicken stock
2 cups water
1 lb. andouille sausage cut into small bite-size pieces (if you have fresh andouille sausage, sauté the links so they can be cut later)
½ cup bacon fat (or 8-oz.) diced bacon rendered down, reserve the brown bits)
½ cup olive oil
2 (28-oz.) cans tomatoes
2 lbs. okra, ¼-inch slices, or (20-oz. frozen chopped)
2 bay leaves
1 ½ tsp. thyme (or 10-12 fresh sprigs of thyme, about 6-inch bundled.
1 tsp. salt
1 tsp. black pepper
2 tsp. Cajun seasoning
½ tsp. garlic powder
1 ½ cups flour
1 cup brown rice
Salt, black pepper and red pepper to taste

Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
(If you do not have bacon fat handy, use this time to render fat from ½ lb. bacon).
In a large stockpot, about 12-quart, heat the olive oil and bacon fat.
Put chicken in the bag with seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it into batches if necessary. Reserve the flour mixture remaining in the bag.
Remove the chicken and add the flour mixture from the bag to the oil. On low heat stir the roux toughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it to scorch, its better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter
While that is browning, chop the bell peppers, onion and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on a board and slice into 3/8” slices.
When the roux has become smooth and rich, add the peppers, onion, garlic, celery, and sausage. Stir until the vegetables are wilted and the onion is translucent. Add the bay leaf.
Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly. Stirring well before each addition to avoid lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
Remove the chicken and set aside to cool so the meat can be removed from the bone. Add the sliced okra, thyme, and the rice. Allow to cook on low heat for 40 minutes or until rice is done.
Adjust the seasonings with salt, pepper and cayenne.

Yield: 18 servings.

ULTIMATE NACHO CASSEROLE

ULTIMATE NACHO CASSEROLE


1-1/2 lbs. skirt steak (you can use chicken or pork)
1 large Vidalia onion
1 packet McCormick taco seasoning
8-oz. can Mexican diced tomatoes
Juice of 1 lime, optional
16-oz. can refried beans
Large bag tortilla chips
8-oz. bag shredde3d Mexican cheese
1 lb. Pico de gallo
4-oz. sour cream
Cilantro to taste


Grill skirt steak on high heat until medium rare. Let chill in the refrigerator for 24 hours.

Take out and chop into quarter inch cubes; sauté onion in oil until soft.

Add skirt steak to onions, mix and add McCormick taco seasoning and lime juice.

Add diced tomatoes and slowly heat thoroughly, stirring occasionally. Simmer and set aside.

Heat refried beans accordingly to package instructions.

Preheat oven to 300 degrees.

Cover 9-x-12-inch Pyrex casserole dish with tortilla chips. Add refried beans.

Sprinkle half the bag of tortilla chips on top of beans. Put in oven until cheese is melted. Put steak mixture over melted cheese.

Top with fresh (we put a ton on top (Pico de Gallo), sour cream and remaining cheese.

Garnish with cilantro and jalapenos.

SPANISH RICE Vl

SPANISH RICE VI


¼ cup olive oil
2 onions, finely chopped
2 green peppers, seeded, ribs removed, and diced
3 gloves garlic, minced
1 cup long-grain white rice
1 (8-oz.) can tomato sauce
2 cups water
1 tsp. salt
¼ tsp. black pepper
1 tsp. cumin (optional)


Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté’ until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and water carefully. Season with salt and pepper, and add the cumin if using. Bring to a boil; lower the heat, cover. And simmer for 20-25 minutes, until the rice is done, stirring once or twice.

Yield: 8 servings.

JAMBALAYA

JAMBALAYA
8 carrots
1 sweet yellow onion
½ cup olive oil
1 can beef stock
2 cans Ro-tel
2 cans chili beans
thyme
parsley
garlic
salt
1 bunch celery
1 green bell pepper
1 can chicken stock
1 keilbasa sausage
2-1/2 cups rice
oregano paprika
cumin
2 bay leaves

Onion, lots of chopped:
Chop the celery by hand, it is to thin when processed. Nice chunks are the way to go.

Process some green pepper. Seeds removed, and add it to the onion in a pot. Also add a quarter to half cup of olive oil at this point. Turn stove on to medium to low.

Add the celery and a can of chicken broth.
Add 2 cans Ro-Tel, also chop the carrots and add them. Chop 2/3 of them then process the other third so that it would go with the broth better. Now turn the stove up to about medium-high until it starts to boil. Then turn it down, maintain heat while you are adding the rest. You don’t want it boiling but you want it hot enough for all the flavors to come out and mix together. Make sure to give it a nice stir every once in a while.

Season! I added about 2 tablespoons of fresh ground cumin, some oregano. Lots of crushed red pepper, use some paprika, some thyme, some Tabasco. All to taste just add it until it starts to taste good. Don’t worry about going overboard, you’re about to add way more stuff so you’ll keep seasoning.

Chop the keilbasa and add it. Let it simmer so the flavors work their way together.
Get your rice boiling. Lower the temp on the soup and cover. Add the chili beans, add the rice.
Let the rice sit and simmer in the soup for a few minutes and you will get a nice thick Jambalaya.

FOOLPROOF PORK CHOPS AND DRESSING

FOOLPROOF PORK CHOPS AND DRESSING


4 pork chops
½ tbsp. dried onion
1 can cream mushroom soup, divided
3 cup toasted bread
¼ cup melted butter
2 cups Cheddar cheese, grated


Preheat oven to 350 degrees.

Brown chops. Place in baking dish.

Combine onion, half can of soup, and bread with ¼ cup water.

Top chops with bread mixture.

Dilute the remaining soup with ½ cup water. Pour over dressing. Bake for 45 minutes to 1 hour.

About 5 minutes before ready to take out, top with shredded sharp cheddar cheese. Put back in oven until cheese is melted.

FRIED CABBAGE

FRIED CABBAGE


¼ lb. bacon
1 head cabbage, coarsely chopped
¼ cup (half stick) butter
1 tsp., salt
¼ tsp. black pepper


In a large pot, cook bacon over medium-high heat until crisp. Remove bacon from pot and crumbled; set aside.

Add remaining ingredients to pot. Reduce heat to low, cover, and cook 30-35 minutes, or until cabbage is tender, stirring frequently.

Sprinkle with crumbled bacon, toss, and serve.


Yield: 6 servings.

CREAM CHEESE PECAN FROSTING

CREAM CHEESE PECAN FROSTING


1 (8-oz.) package cream cheese, softened
½ cup (1-stick) butter, softened
2 ½ cups confectioners sugar
1 tsp. vanilla extract
1 cup chopped pecans


In a medium bowl, with an electric beater on medium speed, beat cream cheese, butter, confectioner’s sugar, and vanilla. Increase speed to high and beat 1 to 2 more minutes, until frosting is smooth. Stir in pecans until thoroughly mixed. Use immediately. Or cover and chill until ready to use, allowing it to softener again when needed.

NOTE:
Make sure to use a thin layer of this frosting. That way, you’ll be able to see the color of the cake under the frosting.

TWO MINUTE HAWAIIAN PIE

TWO MINUTE HAWAIIAN PIE


1 (20-oz.) can crushed pineapple in syrup, undrained
1 (6-serving) package instant vanilla pudding and pie filling 1 (8-oz.) container sour cream
1 (9-inch) prepared short bread piecrust
1 (8-oz.) can sliced pineapple, drained and halved
8 maraschino cherries, drained
2 tbsp. sweetened coconut flakes


In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream: mix until well combined. Spoon into piecrust and decorate top with pineapple slices and cherries; sprinkle with coconut.

Cover and chill at least 2 hours before serving.

NOTE

As strange as it may seem to you, do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.

Yield: 6 servings.

SIMPLE GARLIC SHRIMP

SIMPLE GARLIC SHRIMP
“If you like shrimp and LOVE garlic”


1 ½ tablespoons olive oil
1 pound of shrimp, peeled and deveined
salt to taste’6 cloves of garlic, finely minced
¼ teaspoon red pepper flakes
3 tablespoons lemon juice
1 tablespoon caper brine
½ teaspoon cold butter
1/3 cup chopped Italian flat leaf parsley, divided
1 ½ tablespoons cold butter
water as needed


Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer at the bottom of the pan and cook for 1 minute without stirring.

Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.

Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 ½ teaspoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2-3 minutes.

Cook until butter has melted, about 1 minute, then turn heat to low then stir in 1 ½ tablespoons cold butter. Cook and stir until all the butter has melted to form a thick sauce and are pink and opaque, about 2-3 minutes.

Remove shrimp with slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water I teaspoon at a time if to thick, about 2 minutes. Season with salt to taste.

Serve shrimp topped with pan sauce. Garnish with remaining flat-leaf parsley.


Yield: 4 servings.

CHINESE CHICKEN SOUP

CHINESE CHICKEN SOUP


4 (14-oz.) cans reduced-sodium
1 cup water
1 tbsp. light soy sauce
1 cup sliced fresh mushrooms
1 (8-oz.) can sliced water chestnuts, drained
1 (8-oz.) can sliced bamboo shoots, drained
½ lb. boneless, skinless chicken breast cut into ½-inch chunks
¼ lb. uncooked spaghetti, broken in half
1 cup fresh snow peas, trimmed
2 scallions, sliced


In a soup pot, combine the chicken broth, water, soy sauce, mushrooms, water chestnuts, bamboo shoots, and chicken over medium-high heat and bring to a boil.

Add the spaghetti and snow peas, and continue boiling for 8 minutes, or until pasta is cooked, stirring occasionally.

Top each serving with sliced scallions.


Yield: 10 servings.

CAFETERIA STYLE CHILI

CAFETERIA STYLE CHILI


1 lb. lean ground beef
1 medium-sized onions, chopped
2 (15-oz.) kidney beans, undrained
1 (28-oz.) can diced tomatoes, undrained
1 (4-oz.) can chopped green chills
2 tbsp. chili powder
1 tsp. ground cumin
½ tsp. salt
½ tsp. black pepper


In a soup pot, brown ground beef and onion over medium-high heat for 5 to 7 minutes.

Add remaining ingredients, reduce heat to medium-low, and cook for 1 hour, or until chili is thickened, stirring occasionally.


Yield: 5 servings.

CHICKEN EMPANADA

CHICKEN EMPANADA


1 (15-oz,) package refrigerated rolled piecrust
1 tbsp. olive oil
½ cup chopped onion
½ medium-sized red bell pepper, chopped
½ medium-sized green bell pepper, chopped
2 cups coarsley chopped cooked chicken
1 cup frozen corn, thawed
2 tbsp. dry fajita seasoning
1 cup Mexican cheese blend
1 egg, beaten


Preheat oven to 425 degrees. Place 1 pie crust flat on a 14-inch pizza pan; set aside.

2. In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn a and fajita seasoning; remove from heat.

3.Spoon mixture on to piecrust, leaving

BEST AMBROSIA PIE

BEST AMBROSIA PIE


1 (7-oz.) package flaked coconut, toasted
1/3 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/3 cup lemon juice
1 (16-oz.) can fruit cocktail, well drained
1 cup miniature marshmallows
2 cups frozen whipped topping, thawed

Reserve 2 tbsp. coconut for garnish

In small bowl combine coconut and butter; mix well. Spread into a 9-inch deep-dish pie plate that has been coated with cooking spray, to form a crust, pressing firmly into bottom and up the sides of plate. Place in refrigerator to chill.

Meanwhile, in a large bowl, combine sweetened condensed milk, lemon juice, fruit cocktail and marshmallows. Stirring gently until well mixed. Fold in whipped topping. Then spoon in prepared crust.

Garnish with reserved coconut, then cover and chill at least 4 hours, or until set.

Yield: 8 servings.

CHORIZO and BLACK BEAN CHILI

CHORIZO and BLACK BEAN CHILI


2 (12-oz.) packages fresh chorizo sausage, casings removed
2 (15-oz.) cans black beans, rinsed, drained, and divided
1 cup frozen chopped onions
1 cup chopped celery
1 cup grated carrots
1-3/4 cups reduced-fat less-sodium chicken broth
1 tbsp. dried oregano
3 tbsp. lemon juice
½ tsp. pepper
1-1/2 tsp. minced garlic
Sour cream


in a large skillet over medium-high heat, cook sausage, stirring until it crumbles and is no longer pink; drain.

2. In a small bowl, mash one can black beans with a fork. In a 3-½ to 4-quart slow cooker, combine sausage, mashed beans, remaining black beans, onion, celery, carrot, chicken broth, oregano, lemon juice, pepper, and garlic.


3. Cover and cook on LOW setting 4 to 5 hours. Serve with sour cream.

NOTE
Mashing one can of the black beans will help thicken the chili.

Yield: 6 servings.

BROWNIE CRUSTED BUTTERFINGER CHEESECAKE FOR THE CRUST

BROWNIE CRUSTED BUTTERFINGER CHEESECAKE


FOR THE CRUST
Bake your favorite brownie recipe in a springform baking pan lined with parchment paper.

CHEESECAKE FILLING
16-oz. cream cheese, softened
½ cup powdered sugar
¼ cup heavy whipping cream
1 tsp. vanilla extract
½ cup peanut butter
1 tub (8-oz.) whipped topping
3 butterfingers candy bars (2. 1-oz. ea.) frozen and chopped


Blend the first 5 ingredients in a large mixing bowl. Fold in the whipped topping and crushed candy bars. Spread the cheesecake mixture into the brownie crust. Sprinkle with crushed candy bars and brownie crumbs. Cover and refrigerate overnight.

TOPPING

1 Butterfinger candy bar (2.1-oz.) frozen and chopped.
Brownie crumbs (optional)

CHICKEN 0KRA SAUSAGE GUMBO

CHICKEN 0KRA SAUSAGE GUMBO

1 (4 to 4-1/2 lb.) chicken. cut into pieces
2 cups chopped onions
1 ½ cup chopped bell peppers1 cup chopped celery
4 cloves garlic, minced
3 quarts chicken stock
2 cups water
1 lb. andouille sausage cut into small bite-size pieces (if you have fresh andouille sausage, sauté the links so they can be cut later)
½ cup bacon fat (or 8-oz.) diced bacon rendered down, reserve the brown bits)
½ cup olive oil
2 (28-oz.) cans tomatoes
2 lbs. okra, ¼-inch slices, or (20-oz. frozen chopped)
2 bay leaves
1 ½ tsp. thyme (or 10-12 fresh sprigs of thyme, about 6-inch bundled.
1 tsp. salt
1 tsp. black pepper
2 tsp. Cajun seasoning
½ tsp. garlic powder
1 ½ cups flour
1 cup brown rice
Salt, black pepper and red pepper to taste

Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
(If you do not have bacon fat handy, use this time to render fat from ½ lb. bacon).
In a large stockpot, about 12-quart, heat the olive oil and bacon fat.
Put chicken in the bag with seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it into batches if necessary. Reserve the flour mixture remaining in the bag.
Remove the chicken and add the flour mixture from the bag to the oil. On low heat stir the roux toughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it to scorch, its better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter
While that is browning, chop the bell peppers, onion and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on a board and slice into 3/8” slices.
When the roux has become smooth and rich, add the peppers, onion, garlic, celery, and sausage. Stir until the vegetables are wilted and the onion is translucent. Add the bay leaf.
Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly. Stirring well before each addition to avoid lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
Remove the chicken and set aside to cool so the meat can be removed from the bone. Add the sliced okra, thyme, and the rice. Allow to cook on low heat for 40 minutes or until rice is done.
Adjust the seasonings with salt, pepper and cayenne.

Yield: 18 servings.