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