Pumpkin and Pine Nut Risotto

Submitted by Amelia Hohl

Prep time 20 min. Cook time 35 min.

Ingredients:

1 lb pumpkin , seeded
3 Tbs butter
2 Tbs olive oil
½ Cup pine nuts
1 onion, chopped
2 garlic cloves, crushed
1 ½ cups Italian risotto rice
2/3 cup white wine (optional)
3 ¾ cup hot chicken or vegetable stock
½ cup freshly grated Parmesan cheese
salt and pepper

Directions:

Cut up and peel pumpkin into chunks. Melt half of the butter in a large saucepan with oil and sauté pumpkin for 3 minutes. Add pine nuts and sauté for 2 minutes until golden. Drain and set aside to add last,
Add the Onion to the pan and sauté for 3-4 min until soft. Add garlic and rice and cook, stirring for one minute. Pour wine in and let bubble until completely evaporated.
Add a little hot stock and cook, stirring, until it is absorbed. Keep adding stock slowly for about 20 minutes until the rice is soft and the mixture is thick and creamy.
Return the pumpkin and the pine nuts to the pan with the remaining butter and half the Parmesan. Check the seasoning and spoon the risotto onto plates. Serve sprinkled with remaining Parmesan.
This is out of this world delicious!

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Raspberry-Cream-Pretzel Jello Salad

Submitted by Elise Robison

1st Layer Crust:

2 cups Coarsly crushed pretzels

3 Tbl Sugar

3/4 Cup melted butter or margarine

2nd layer:

8oz Cream Cheese

1 Cup Sugar

1 small Can Crushed Pinapple

fold in 8oz. tub cool whip

spread over pretzel crust

3rd layer:

1 6oz. package raspberry jello

2 cups boiling water

1 package frozen raspberries

let set until slightly thick then pour over 2nd layer.

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Red Cabbage

Submitted by Dorothea Meyers

Ingredients:

2 to 3 tablespoons vegetable oil

1 large onion

2 large apples peeled, quartered

1 large red cabbage,quartered, stem removed, thinly sliced

To taste salt and pepper

2 tablespoons of sugar

2 bay leaves

3 whole cloves

1/4 cup of apple cider vinegar

1 cup water

Directions:

Heat oil, add cabbage and toss in the hot oil lightly

Take whole onion, cut two slots into the onion, insert bay leaves, place cloves into same onion, and add to cabbage

Add apple slices, 1 cup water and seasonings, stir, cover, simmer until cabbage is tender, 20 to 30 minutes.

Remove onions. Apple slices will bind with the cabbage.

Adjust seasoning to taste

Roasted Tomatoes

Submitted by Amelia Hohl

Whole tomatoes cut in half

Coarse salt

Crushed garlic

Black pepper

Fresh thyme or basil

Grated Parmesan

Grill low for about half hour

So Good So Easy Cheesy Potatoes

Submitted by Janene Cook

Ingredients:

Pealed and sliced thick Russet Potatoes

grated cheddar cheese

1 yellow onion sliced

1-2 cans cream of mushroom soup

Directions:

In a 9X13 pan spread a thin layer of cream of mushroom soup in pan to prevent sticking. Layer potatoes, soup, onion, cheese until pan is full topping off with cheese. Cover with tin foil and bake at 350 degrees for an hour t and 20 minutes.

APRICOT SYRUP

Submitted by Janene Cook
4 cup apricot puree*
1 cup water

3 Tbsp lemon juice
4 cups sugar

Mix all ingredients together in pan. Boil over medium heat for 5 minutes stirring constantly. Remove from heat. Skim foam.

Pour into jars and process in water bath.

*Make apricot puree by whipping apricots that have been pitted and sliced in a blender. (I did find it easier to put the fruit in the food processor first, then the blender.)

Apricot Salsa

Submitted by Janene Cook

I like this over BBQed pork chops!

Notes: If making ahead, cover and chill up to 4 hours. Serve salsa cold, or heat in the microwave oven until steaming. It goes well with meat and poultry.

Ingredients

1 pound firm-ripe apricots, pitted and chopped
1 red bell pepper (about 7 oz.), stemmed, seeded, and chopped
2 fresh jalapeño chilies, stemmed, seeded, and chopped
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
Salt

Preparation

Mix apricots with bell pepper, jalapeños, cilantro, and lime juice. Season to taste with salt.

Nutritional analysis per 1/4-cup serving.

Yield

Makes 3 cups

Nutritional Information

CALORIES 22(8.2% from fat); FAT 0.2g (sat 0.0g); CHOLESTEROL 0.0mg; CARBOHYDRATE 5.2g; SODIUM 1.2mg; PROTEIN 0.7g; FIBER 0.7g

Sweet Corn Fregula

Submitted by Amelia Hohl

Mario Batali's Charred Sweet Corn Fregula

INGREDIENTS

- Kosher salt

- 1 1⁄2 cups fregula pasta

- 2 ears corn, shucked

- 2 tablespoons extra-virgin olive oil

- Freshly ground black pepper, to taste

- 3⁄4 cup brown chicken stock (see attached recipe)

- 1⁄4 cup freshly grated Parmigiano-Reggiano

DIRECTIONS

Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up a small ice bath nearby. Cook the fregula in the boiling water until somewhat tender but not cooked through, 10 to 12 minutes. Drain the fregula, refresh it in the ice bath, and spread it on a tray lined with paper towels to dry

Preheat the grill.

Brush the ears of corn with the olive oil, season with salt and pepper, and place on the grill, turning every 2 minutes until all sides are nicely charred and the kernels are just beginning to burst. Remove the corn from the grill with tongs and, when the ears are cool enough to handle, cut the kernels off the cob with a sharp knife.

Combine the blanched fregula, sweet corn, and the chicken stock in a 12- to 14-inch sauté pan and cook over high heat until the stock boils and is mostly absorbed into the grain, about 5 minutes. Add the grated Parmigiano-Reggiano and salt and pepper and toss over high heat for 1 minute more.

Serves 4 as a side dish

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The Best Mashed potatoes

Submitted by Jaimee Hoke

Ingredients:

5 lbs. Potatoes- peeled, cooked, and cubed
8 oz. Cream cheese, cubed
¼ cup butter, softened
1 cup sour cream
1 T. onion salt
1 t. salt
¼ t. pepper

Directions:

Preheat oven to 350. Mash potatoes with cream cheese. Stir in butter and following ingredients. Beat until smooth. Spoon into 9x13 dish. Dot with butter and cook through. (Also great to make ahead and refrigerate or freeze before cooking.)

Wild Rice Pilaf

Enrichment Christmas Dinner 2007

¼ cup uncooked wild rice

¾ cup diced celery (about 2 large stalks)

1 onion, diced

2 Tbs. butter

1 cup uncooked long grain rice

1 clove garlic, minced

2 cups chicken broth

½ tsp poultry seasoning

¼ tsp salt

1/8 tsp pepper

1 Tbs. parsley flakes

½ cup dried cranberries (Craisins)

¼ cup toasted chopped pecans (optional)

Put wild rice in pan with 2 cups water. Bring to a boil; turn down heat and simmer, covered, for 40 minutes. Drain excess water. Set aside.

Saute celery and onions in butter until almost tender. Add rice, garlic, poultry seasoning, salt and pepper. Cook 2-3 minutes more. Add chicken broth and bring to a boil. Reduce heat, cover and simmer 15 minutes. Add cooked wild rice, parsley and cranberries. Remove from heat; let sit, covered 10 minutes, or until water is absorbed and rice is tender. Sprinkle with pecans, if desired, just before serving.

Acorn Squash Sauce

Submitted by Cynthia Schkrohowsky

Serves 8

4 large Acorn squash, cut in half and seeded (you can also use Butternut)

1/3 cup olive oil

6 large cloves garlic, chopped

1 bunch flat-leaf parsley, chopped

¼ cup chopped fresh basil leaves

Salt and black pepper to taste

1 pound linguini

Preheat oven to 425 degrees, Arrange squash, cut side down, in a single layer in a baking pan. Using fork, pierce each shell in four places. Pour water into the pan to ½ inch. Cover the pan with foil. Bake about 1 hour, or until the squash in very soft when pierced with a fork. When the squash is cool enough to handle, use a spoon to scoop the pulp into a bowl. Set aside.

Heat the oil in a large skillet over medium-low heat. Add the garlic, parsley, and basil. Cook, stirring frequently, for 10 minutes, until the garlic is softened and golden, but not dark brown. Add the squash, salt, and pepper and cook for 25 to 30 minutes, stirring frequently, until heated through and well mixed. Taste for seasoning. Keep the sauce warm while you cook the linguine according to the package directions. Drain and turn into a serving bowl. Spoon some sauce over the top and toss well. Spoon the remaining sauce over the top. Serve with additional freshly ground black pepper.

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Alyce's Easy Shrimp and Rice

Submitted by Alyce Liber

2 Servings

Ingredients:

6 oz. cooked & peeled shrimp
1 tsp. olive oil

½ c. brown rice
2 garlic cloves, minced

1 15-oz. can diced tomatoes
1 small onion, chopped

½ tsp. dried thyme
2 stalks celery, coarsely chopped

1 c. chicken stock, or 1 c water & 1 chicken bullion cube
¼ c. chopped green pepper

½ tsp. salt
1 small can chopped green chilies

¼ tsp. freshly ground black pepper

Directions: Sauté garlic, onion and celery with 1 tsp. oil in a non-stick pan, for about 4-5 minutes, until they begin to soften. Add green pepper and cook for about 2 more minutes. Add rice and stir and cook for about 2 minutes. Add remaining ingredients: tomatoes, thyme, stock, salt and pepper, and cover and cook over low heat for about 25-30 minutes, until rice is done. Stir in shrimp, cover and turn off heat. Let shrimp warm for a few minutes and serve.
Serve with a green salad, maybe some garlic bread, and fresh fruit and you have dinner.

Beef Taco Bake

Submitted by Trixie Rife

aka Mexican Lasagna

Ingredients:

1 lb ground beef

1 green pepper, diced

1 can tomato soup

1 onion, finely chopped

1 can Rotel tomatoes

2 C shredded cheese (cheddar or mozzarella)

1 small can mushroom (optional)

6 flour tortillas

Directions:

Using a large skillet, brown ground beef, pour off grease. Add tomato soup, Rotel, green peppers, mushrooms and onion in skillet.
Cut tortillas into 1” pieces. Add tortillas a small amount at a time to the skillet. If you have a larger skillet you can add them all at once. Mix to coat the tortillas with sauce. Spoon a layer of tortillas and mixture into 2 qt baking dish then add a layer of cheese. Continue until all of tortilla mixture is in baking dish. Top with layer of cheese. Cover with foil, bake for 25 minutes at 350. Uncover, cook for 10 more minutes until cheese has browned.
You can have lots of fun with this and put in whatever ingredients you would like. It can be made into a vegetarian dish by taking out the beef. I have also used sausage instead of the beef, and I’m sure turkey would work as well. You can remove the Rotel tomatoes if you want to tone down the spice. I have also used black beans in it and it tasted wonderful.

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Big Blue Burgers

Submitted by Alise Ringger

Big Blue Burgers

Recipe courtesy Rachael Ray

We made these burgers for Father’s day. Then again a couple of weeks later because the blue cheese and dressing keep well in the fridge for a while. Mmmmmmmm!

1 1/3 pounds ground beef

1 T Worcestershire

Dried/Fresh parsley

¼ c. Red onion, chopped

½ pound crumbled blue cheese

Extra-virgin olive oil, for drizzling

Salt and pepper

4 good rolls

Toppings:

Romaine lettuce leaves

Vine ripe tomato slices

Blue cheese dressing

Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.

Brush or drizzle burgers with extra-virgin olive oil and grill. Serve burgers rolls with lettuce, tomato, and blue cheese dressing.

Broiled Tilapia Parmesan

Submitted by Janene Cook

INGREDIENTS
* 1/2 cup Parmesan cheese
* 1/4 cup butter, softened
* 3 tablespoons mayonnaise
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon onion powder
* 1/8 teaspoon celery salt
* 2 pounds tilapia fillets

DIRECTIONS
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Calzones

Submitted by Alise Ringger

9 frozen dough rolls, thawed but still cold

½ c. diced ham

1 small can sliced olives

1/2 c. chopped mushrooms (I used canned again)

¼ c. chopped green peppers

½ c. grated Mozzarella cheese

1 c. heated pizza sauce

Flatten each roll into an 8 inch circle. Combine ham, olives, mushrooms, green peppers, and cheese. Place ¼ cup ham mixture on each circle. Fold dough over (like a turnover) and seal edges with a fork. Place of baking sheet, sprayed with nonstick cooking spray. Bake at 350 for 20-25 minutes. Dip in heated pizza sauce.

Cauliflower Sauce

Submitted by Cynthia Schkrohowsky

Serves 6

½ cup olive oil

4 large cloves garlic, chopped

2 small heads cauliflower, cored and finely chopped

1 cup chopped flat-leaf parsley

Two 28-ounce cans whole peeled tomatoes, crushed with your hands

½ cup water

Salt and black pepper to taste

1 pound angel-hair pasta

Grated Parmesan or Romano (optional)

Heat the oil in a large pot over low heat. Add the garlic and cook for 1 minute, stirring frequently. Add the cauliflower and parsley. Cover and cook for 15 minutes, stirring frequently, until the cauliflower is softened. Add the tomatoes, water, salt, and pepper. Cover and simmer for 30 minutes, stirring frequently. Remove the cover and simmer for 20 to 30 minutes, stirring frequently, until the cauliflower is tender and the sauce is cooked. Taste for seasoning.

Keep the sauce warm while cooking the pasta. Drain and turn into a serving bowl. Spoon ¼ of the sauce over the pasta and toss well. Spoon the remaining sauce over the pasta. Grind additional black pepper over the top if desired. Serve with freshly grated Parmesan or Romano if desired.

Chicken Cordon Bleu with Sauce

Submitted by Kim Judd

ingredients:

Boneless skinless chicken breasts
Ham slices, thin (I use deli ham)
Mozzarella or provolone cheese slices, thin
Seasoned fine bread crumbs
Eggs, beaten

Directions:

Slice or pound chicken breasts to approximately 1/2 inch thickness. On top of each chicken breast, lay ham and cheese slices (ham and cheese should cover entire chicken piece). Roll chicken tightly so ham and cheese are inside and secure with toothpicks. In one bowl put eggs; pour bread crumbs into another bowl. Dip chicken roll into egg, then coat evenly with bread crumbs. Place chicken rolls in greased pan. Bake at 375 degrees for 30 minutes or until chicken is no longer pink, turning once.

Mornay sauce:

Ingredients:

1 cup sliced mushrooms
1/2 cup sliced green onions
1 clove garlic
2 tablespoons butter
2 tablespoons flour
Dash white pepper
2 cups half and half cream
1/2 cup Parmesean cheese, freshly grated
1/2 cup shredded processed Swiss cheese

Directions:

In saucepan, cook mushrooms, green onion, and garlic in butter until tender but not brown. Stir in flour and pepper. Add cream all at once. Cook and stir until mixture is thick and bubbly; cook and stir 1 minute more. Reduce heat. Add all cheese and stir until melted. Heat through, do not boil. Serve over chicken cordon bleu.

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Chicken Divan

Submitted by Michelle Delie

This one has a lot of ingredients but it’s pretty good and can be made in either an 11X17 pan or two 9X9 foil pans – to either serve immediately or freeze. If freezing cover with wrap and then foil and write the following on a card to put on top: “Allow casserole to thaw 24 hours in fridge. When ready to bake remove wrap and foil. Bake uncovered at 350º for about 40 minutes, until bubbly.”

2 – 10 oz. pkg. frozen chopped broccoli
6 chicken breasts halves (4 lbs) – cooked, boned, shredded.
2- 10 ¾ oz cans condensed mushroom soup
1 cup mayo
1 cup sour cream
1 cup grated sharp cheddar cheese
1 teaspoon fresh lemon juice
1 teaspoon curry powder
½ cup dry white wine
½ cup grated parmesan cheese
½ cup soft breadcrumbs (Soft? – I just used whatever I had)
2 teaspoons butter
salt and pepper

1.) Microwave broccoli 2 minutes on full power until thawed (remove wrapping and open at one end). Drain – put in a large bowl and add chicken.
2.) In a medium bowl combine: soup, mayo, sour cream, cheddar cheese, lemon juice, curry powder, salt/pepper to taste, wine. Whisk together to make a sauce. Pour sauce over the broccoli and chicken – mix well with spatula.
3.) Place mixture in pans that have been sprayed. Pat down evenly and smooth with spatula. Combine breadcrumbs and Parmesan cheese and sprinkle on top. Dot with butter.
4.) If serving immediately, cook uncovered at 350º for 30 minutes or until bubbly.

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Chicken Enchiladas

Submitted by Kelly Smith

Filling:

3 cups cooked, shredded chicken

1 small onion, chopped and lightly sautéed

8 oz. cream cheese, softened

½ tsp. garlic powder

1 cup shredded cheddar or Monterey Jack cheese

½ cup salsa

Sauce:

1 can cream of chicken soup

3 Tbs. ketchup

1 Tbs. paprika

½ cup salsa 1 cup milk

1 tsp. chili powder

Tortillas
1 cup shredded cheese
Sliced black olives
Chopped green onions

Directions: Combine filling ingredients. Blend sauce ingredients in blender until smooth. Place a small amount of sauce in bottom of 9x13” pan. Roll filling in tortillas. Place in pan. Top with remaining sauce. Sprinkle with cheese, olives and green onions. Bake, covered, at 350 F for 30-40 minutes. Uncover and bake 10 minutes longer.
TO FREEZE: Prepare and fill enchiladas. Top with sauce. Freeze. Bake, covered, at 375 F for 1 hour. Top with cheese, olives and green onion. Bake, uncovered, 15 minutes longer.

Chicken Enchiladas

Submitted by Cynthia Schkrohowsky

Serves 4-6

Ingredients:

1-3 chicken breasts
1 Tablespoon olive oil
½ onion, diced
1 can green chilies
2 garlic cloves, minced
1 cup frozen corn
2 teaspoons chili powder
1 bag fresh spinach
black pepper
½ cup sour cream
1 can cream of chicken soup
2 ounces cream cheese
1 cup salsa
1 cup mozzarella cheese, shredded
10 corn tortillas

Directions:

Preheat oven to 350 degrees. Cook chicken breast in half of olive oil over medium heat, then dice or shred. Set aside. In same pan, sauté green chilies and garlic in remaining oil over medium heat until fragrant. Add corn and chili powder. Cook for 1 to 2 minutes then turn heat to medium-low and add spinach. Cover pan and steam until spinach is wilted, stir occasionally. Add chicken and then pepper to taste. In mixing bowl, combine sour cream, soup, cream cheese, ¾ cup salsa, and ¾ cup mozzarella. Add a half cup or so of sour cream mixture to chicken mixture. Spread remaining salsa on bottom of large baking dish. Use chicken mixture to fill tortillas, roll and place in baking dish. Cover with sour cream mixture and top with remaining mozzarella. Cook for 30 to 40 minutes until heated through and bubbly.

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Chicken in Pineapple

Submitted by Janell Perez

(Pollo en Pina)
This is a famous Guatemalan Dish

Ingredients:
3 ½ to 4 pound chicken cut into serving pieces
(I buy it already cut up, it is easier)
2 cloves of garlic, chopped
2 bay leaves
½ cup of cooking sherry
1 small can of chicken stock
1 ripe pineapple, weighing about 1 ½- 2 pounds, peeled, cored, and coarsely chopped, or a 1 pound can of unsweetened pineapple, in it’s own juice
2 whole cloves
½ cup olive oil
2 medium tomatoes, peeled and coarsely chopped
2 medium onions, finely chopped
1 inch piece of stick cinnamon
½ cup white vinegar
Salt and pepper

Directions:
Put the chicken pieces into a heavy saucepan. If using fresh pineapple, be careful to save and use all of the juice. If using canned pineapple, use the juice. Add all of the rest of the ingredients, including salt and pepper to taste. If using fresh pineapple, it may be necessary to add a little chicken stock enough to cover the chicken pieces. Cover and simmer over low heat until the chicken is tender, about 45 minutes. If the sauce is very abundant, cook partially covered for the last 15 minutes. Serve with rice.

Chicken Kabobs

Submitted by Danae Shill

8 oz. Italian dressing

Chicken breast, cut into strips

¼ c. soy sauce

2 green bell peppers, cut into 1 ½ inch pieces

¼ c. Worcestershire sauce

2 large onions, cut into wedges

2 Tbsp. Lemon juice

18 fresh whole mushrooms

1 tsp. Dijon-style mustard

Mix together dressing, soy sauce, Worcestershire sauce, lemon juice, and mustard. Pour marinade over chicken, peppers, onions and mushrooms. Cover and refrigerate at least 4 hours. Grill over medium-hot coals until chicken is no longer pnk, about 13 to 15 minutes.

Chicken Marengo

Submitted by Cambria Sorensen

(CROCK POT)

Ingredients:

3 pounds boneless chicken breast halves, cut into strips
2 (1.5oz) package spaghetti sauce mix
1 cup white cooking wine
4 fresh tomatoes, quartered
1/2-1 pound fresh mushrooms, sliced
hot, cooked pasta

Directions:

Place chicken in bottom of crock pot. Combine dry spaghetti sauce mix with wine; pour over chicken. Cover and cook on LOW 6-7 hours. Turn crock pot to HIGH. Add tomatoes and mushrooms. Cover and cook on HIGH for 30-40 minutes or until tomatoes are done. Serve over hot, cooked pasta. Makes 4-5 servings.

Chicken Tamale Casserole

Submitted by Kris Munson

(great for large crowds)
Ingredients:

3 cans tamales

1 onion, chopped

3 chicken breasts

1 cup cheddar cheese

1 cup raw rice, cooked

1 cup corn

1 can cream of mushroom soup

1 can cream of celery soup

Directions:

Steam chicken with onion & seasonings (such as Goya Adobo All Purpose Seasoning) for 25 minutes. Drain tamales, and save the liquid. In a 13 x 9 baking dish, layer tamales, add chicken, corn, and cooked rice. Mix the two soups and the saved liquid from the tamales, and then cover the chicken mixture with the liquid mixture. Spread shredded cheese on top. Bake for 1 hour, slowly -- start at 300 degrees, for 1/2 hour, then lower to 250 degrees for the remaining 1/2 hour. Serves 12-14 people.

Chicken Venetian

Submitted by Jan Meyers

Ingredients:
4 chicken breasts

1 T wine or cider vinegar

¼ c soy sauce

1/8 tsp onion salt

½ - 1 tsp dried oregano

1 clove garlic

Directions:

Place chicken in greased baking dish. Mix together all ingredients and pour over top of chicken. Cover with foil and bake 375 for 45 minutes. Remove foil and turn chicken over in pan and bake 10 minutes longer.

Chinese Beef and Pea Pods

Submitted by Cambria Sorensen

(CROCK POT)

Ingredients:

1-1 1/2 pounds flank steak, sliced thinly
1 can condensed beef consommé
1/4 cup soy sauce
1/4 teaspoon ground ginger
3 bunches (or more) green onions, sliced
2 Tablespoons cornstarch
2 Tablespoons cold water
2-7oz packages frozen Chinese pea pods (OR use 1 pound fresh pea pods)
Hot, cooked rice

Directions: Combine steak in crock-pot with beef consommé, soy sauce, ginger, and onions. Cover and cook on LOW for 5-7 hours. Turn crock pot on HIGH, and dissolve corn starch in cold water; add cornstarch mixture to crock pot and cook 20 minutes. Drop in thawed pea pods the last 15 minutes. Serve over hot, cooked rice. Makes 4-6 servings.

Corned Beef and Cabbage

Submitted by Janene Cook

For the luck of the Irish!

INGREDIENTS

• 4 1/2 pounds corned beef brisket

• 5 black peppercorns

• 1/2 teaspoon garlic powder

• 1 onion, peeled and left whole

• 2 bay leaves

• 1 pinch salt

• 1 small head cabbage, cored and cut into wedges

• 6 large potatoes, quartered

• 4 large carrots, peeled and sliced

• 1/4 cup chopped fresh parsley

• 2 tablespoons butter

DIRECTIONS

1. In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

2. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.

3. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

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Cornish Game Hens with Orange Glaze

Submitted by Jenny Pearson

2 Cornish game hens

Salt

Pepper

Orange Glaze (below)

Rinse hens and pat dry. Season with salt and pepper inside and out. Place in baking dish or shallow roasting pan. Bake at 350 for about 15 minutes, then baste with enough glaze to cover hens. Bake about 2 hours total, basting frequently with glaze. One adult serving can be about one-half of a hen. Makes an easy, elegant dinner with Brown Rice and Upside-Down Orange Rolls.

Orange Glaze

1/3 cup brown sugar (packed)

1/3 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon grated orange rind

1 cup orange juice

¼ teaspoon salt

Place all ingredients in small saucepan and whisk until well mixed. Cook on medium to medium-low heat, stirring constantly, until sugars dissolve. Simmer until transparent and thickened, about 3 minutes.

Cranberry Chicken

Enrichment Christmas dinner 2007

6-8 boneless chicken breasts

16 oz can whole-berry cranberry sauce

8-oz bottle Catalina, French or Russian salad dressing

1 pkg. dry onion soup mix

Spray 9x13” baking dish with cooking spray. Place breasts in single layer in pan. Combine cranberry sauce, salad dressing and onion soup mix; mix well. Pour over chicken. Bake at 350F, uncovered, for 1 ½ hours, or until cranberry mixture has formed a glaze on the chicken.

**Variation: try with Apricot Jam instead of Cranberry Sauce

Creamy Fusilli with Yellow Squash and Bacon

Submitted by Amelia Hohl

Ingredients

Serves 4.

* Coarse salt and ground pepper

* 8 ounces fusilli

* 4 slices bacon, sliced crosswise into 1/2-inch strips

* 4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise

* 2 garlic cloves, thinly sliced

* 1/2 cup heavy cream

* 1/4 cup grated Asiago cheese, plus more for serving

Directions

1. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.

2. While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).

3. Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.

4. Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.

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Crispy Parmesan Chicken Strips

Submitted by Shirl McGaffick

Ingredients
1 1/2 cups Seasoned croûtons, crushed
1 1/2 oz (1/3) cup fresh Parmesan cheese, grated
1 teaspoon Dried parsley
1/4 teaspoon Garlic salt
2 Egg whites
1 tablespoon Water
1 pound Boneless, skinless chicken breast halves, cut into 1-inch pieces

(about 3 breast halves)

1/4 cup Prepared light ranch dressing

Directions:

Preheat oven to 450 degrees. Using Dough and Pizza Roller, crush croutons in a plastic bag. Grate Parmesan cheese. In bowl combine crouton crumbs, cheese, parsley and garlic salt. Whisk egg whites and water in a bowl. Dip chicken pieces into egg mixture, then int crumb mixture to coat evenly. Arrange on a baking stone. Bake 14-16 minutes or until chicken is no longer pink in the center. Serve with dressing.

Crusty Chicken

Submitted by Connie Bodily

6 chicken breasts--boneless and skinless 8 oz. sour
cream
2 cans cream of chicken soup 2 tubes Ritz
crackers
2 tablespoons poppyseed 1 stick melted
butter
rice, cooked

Bake the chicken breasts and put in bottom of a 9" by 13" baking dish. Mix
sour cream and soups and spread over the chicken. Crush the crackers with a roller and add poppy seeds, scatter over casserole. Sprinkle melted butter over dish, bake uncovered at 350 degrees for 30 minutes. Serve over rice.

I hope these are good additions! Thanks for all of your hard work.
(You can cut the chicken breasts in half for smaller servings)

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Easy Chicken Enchiladas

Submitted by Janell Perez

Ingredients:

1 chicken, boiled, then diced
3 small cans of enchilada sauce
1 ½ cups sour cream
2 packages of Rice a Roni (any flavor but I prefer Mexican rice which is hard to find in Pittsburgh)
1 lb. cheese, grated
2 dozen flour tortillas

Instructions:
Boil chicken and de-bone
Cook rice. While cooking, add the chicken.
When cooked a little, add sour cream
Put mixture in tortillas and roll into logs. Line logs in a 9x13 pan. Pour enchilada sauce over all the tortillas and put grated cheese on top.
Bake at 400 degrees for 15 minutes, or until cheese melts and is bubbly.
Makes two full pans.

Easy Potato Quiche

Submitted by Cambria Sorensen

Ingredients:

Ore Ida frozen shredded potatoes
Mix together:
3 eggs
1 cup milk
1 cup sharp cheddar cheese
1 cup Swiss cheese
1 cup cubed ham
1 teaspoon seasoned salt
Directions:
Place a couple of handfuls of frozen potatoes in pie dish sprayed with nonstick spray. Put in microwave for a few seconds to thaw, then press firmly into pie dish to make crust. Bake at 400 for 8 minutes. Pour over potato crust and bake at 350°F for 35-40 minutes until baked through.

Enchiladas

Submitted by Kelly Jacobson

Make a medium white sauce by melting ¼ cup of butter in a sauce pan. Add a ¼ cup of flour and blend until mixed together and blended. Add a cup to a cup and ½ of milk while still on heat. Blend well with a wire whisk until it starts to thicken. Add 1 can of enchilada sauce and 2 cans of tomato sauce to the white sauce. Add chili powder to taste and a little cumin. Add a little water if sauce is too thick.
Brown 2 lbs of hamburger, with and onion and garlic. (you can use shredded chicken or port also)
Grate cheddar cheese and Jack cheese and blend together or buy a packet of Mexican Mix shredded cheese.
Use corn tortillas and cook them in hot oil and drain on paper towels. Don’t cook too long and make them hard. They should still be soft enough to roll up.
To assemble…
Put a small amount of sauce on the bottom of your baking dish. Take a tortilla and spoon burger, sauce and cheese into the middle and roll up. Place in baking dish seam side down. When you have filled your pan with enchiladas pour sauce of the top and sprinkle additional cheese over the top. Bake at 350 degrees for about 30 to 45 minutes covered with aluminum foil.

Favorite Grilled Pork Chops

Submitted by Cambria Sorensen

OUR FAVORITE GRILLED PORK CHOPS
8-10 boneless pork chops2 large cans pineapple rings, cut into halves

(RESERVE JUICE FOR GRILLING!)
Marinade:
1 cup Zesty Italian salad dressing
1/2 cup pineapple juice (use from can of pineapple rings)
1 cup brown sugar
6 Tablespoons soy sauce
Mix the above ingredients together and pour over pork chops in a ziploc bag. Marinate at least 6 hours on one side and 6 hours on the other side. On a grill, place pork chops on aluminum foil and arrange sliced pineapple ring halves around the chops. Pour some of the marinade over the meat. Grill pork chops and pineapple about 10 minutes on each side or until done, keeping chops moist with reserved pineapple juice.
(I like to double the marinade recipe, use half to marinate the pork; I refrigerate the other half and warm it up to serve with the cooked chops & hot, cooked rice as a “gravy”)

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Fish Tacos

Submitted by Alise Ringger

1 pound fresh/frozen skinless cod, orange roughy, or other fish fillets

2 T margarine/butter, melted

¼ t ground cumin

1/8 t garlic powder

2 T mayonnaise or salad dressing

2 T plain yogurt

1 t lime juice

1 ½ cups coleslaw mix or shredded cabbage, spinach, or lettuce

8 6-inch flour tortillas, warmed

Salsa

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into ¾ inch thick slices. Place fish in single layer in greased shallow baking pan. Combine margarine, cumin, and garlic powder. Brush over fish. Bake in a 450 degree oven 4-6 minutes or till fish flakes easily with a fork.

2. Meanwhile, stir together mayonnaise or salad dressing, yogurt, and lime juice. Add coleslaw mix or shredded cabbage, spinach, or lettuce; toss to coat. Spoon some of the coleslaw mixture onto each tortilla; add fish slices, and, if desired, salsa. Fold tortilla over filling.

3. Warm tortillas, 2 at a time, wrapped in paper towels, in microwave for 20 seconds.

Gourmet White Pizza

Submitted by Janene Cook

INGREDIENTS:
* 2 tablespoons butter, melted
* 1 tablespoon olive oil
* 3 tablespoons minced garlic
* 2 tablespoons sun-dried tomato pesto
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 tablespoon grated Parmesan cheese
* 1 cup Alfredo sauce
* 2 cups chopped cooked chicken breast meat
* 1 (12 inch) pre-baked pizza crust
* 1 medium tomato, sliced
* 1 (4 ounce) package feta cheese
DIRECTIONS:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.
3. Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

Ground Turkey & White Bean Chili Bake

Submitted by Sandy Michael

Don't omit the Hersey's cocoa and cinnamon, it makes this recipe! This is even better if made a day ahead, the flavors really intensify! This can also be made on top of the stove. Serve this with crusty buns!

2½ hours 20 min prep 6-8 servings

Ingredients:

3 tablespoons oil (can use more)
2 large onions, chopped
3 tablespoons minced fresh garlic (or to taste)
2-4 teaspoons dried chili pepper flakes (or to taste, if you like heat add in lots!)
1 jalapeño pepper (seeded and finely chopped) (optional)
2 teaspoons dried oregano
2 teaspoons cumin
1/4 cup chili powder (or to taste)
2 tablespoons tomato paste
1 1/2 lbs ground turkey
1 large bay leaf (or use 2 small)
1 tablespoon hersey's dark cocoa
1/4 teaspoon cinnamon
1 (28 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
3 (15 ounce) cans small white beans, rinsed and drained
2 cups beef broth
1 cup dark beer
salt and pepper
2 cups grated old cheddar cheese (or to taste)

Directions:

? Heat oil in a Dutch oven over medium heat; add in onions and saute for 8-10 minutes or until lightly browned (adding in the garlic the last 3 minutes of cooking).
2. Add in the oregano, cumin and chili powder, chili flakes and jalapeno pepper (if using) cook for 1-2 minutes.
3. Add in tomato paste and stir for 1 minute.
4. Add in ground turkey; cook until no longer pink.
5. Stir in bay leaf, cocoa powder and cinnamon, then add in undrained diced tomatoes, tomato sauce, beef broth and beer; bring to a boil and simmer on top of the stove for about 15 minutes, stirring occasionally, then season with salt and pepper.
6. Set oven to 325 degrees.
7. Place in oven uncovered, and cook for about 1 hour, stirring occasionally (the longer you cook this in a low heat oven the richer and thicker it will be, you can even cook it for even 2 hours!).
8. After 1 hour cooking add in drained beans, and season with more salt if desired; return to oven and cook uncovered for another 35-40 minutes.
9. Sprinkle the cheddar cheese on top the last 5-6 minutes of cooking time.

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Italian Meatballs

Submitted by Alyce Liber

Ingredients:

1 lb. ground lean Turkey (breast)

¼ c. grated Parmesan Cheese

½ lb. hot Italian Turkey Sausage

1 tsp. Worcestershire Sauce

½ lb. Portabella Mushrooms

1 Egg

1 pkg. Frozen Chopped Spinach

½ tsp. Salt

4 large cloves of Garlic, minced

¼ tsp. ground Black Pepper

Directions:

Clean and cut up mushrooms; chop or place in a food processor and pulse twice. Defrost spinach and press out excess water; add spinach and garlic to mushrooms in food processor; process until garlic is minced. Add cheese, Worcestershire sauce, egg, and salt and pepper. Place these ingredients into a large bowl; add turkey and sausage and mix well with your hands. Form into balls – about 1½” - 2” in diameter. *If using in casserole, form meatballs to ½” – 1” size.
2 Ways to cook:
Preferred: just add meatballs to spaghetti sauce and cook for about ½ hour.
Good: Spray a large non-stick sauté pan with non-stick cooking spray; brown meatballs on all sides over medium heat. Heat until cooked through.
Serving suggestions:
Meatball subs: Use semi-hard sub rolls. Slice rolls horizontally; remove some of the dough. Place hot meatballs in cavity; add a few tablespoons of warm sauce and top with thin slices of reduced fat mozzarella or provolone. Place under broiler until cheese melts.
Spaghetti and meatballs: Heat meatballs in sauce (yours or low-fat commercial); cook pasta (2 oz. per serving); serve meatballs and sauce over pasta.
*Meatball Casserole: Mix meatballs and sauce and cooked pasta together, place in a coated baking dish; top with thin slices of reduced fat mozzarella or provolone and bake for about 30 minutes @ 350.

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Jewish Noodle Kugel

Submitted by Theresia Smolevitz

This is a Jewish dish that can be used for breakfast or dinner.

Ingredients:

Jewish Noodle Kugel
1 large pkg. fine or medium egg noodles
3 eggs slightly beaten
1 heaping T shortening or butter
1 C honey
1-2 C raisins (depending on your preference)
2 tsp salt
1 tsp cinnamon

Directions:

Cook noodles till el dente. Drain and add shortening/butter and salt. Let cool. When cooled down stir in eggs and other ingredients. Put into a well greased 13 x9 pan and bake for one hour at 350 degrees. Remove from oven. Let cool. It can then be cut into squares for serving. Can be eaten cold or warm.

Lemon Chicken Pasta

Submitted by Alise Ringger

Pasta:

8 oz. uncooked pasta (I use fettucine)

3 Tbsp. butter, melted

1 Tbsp. lemon juice

1 ½ tsp. dried basil

½ tsp. garlic powder

½ tsp. lemon pepper

¼ cup parmesan cheese

This pasta is good even without the chicken and sauce.

Chicken and sauce:

4 chicken breasts

1 can cream of chicken soup

¼ cup fat free milk

2 tsp lemon juice

1/8 tsp. pepper

Boil pasta. Combine butter, lemon juice, basil, garlic powder, and lemon pepper. Add butter mixture to pasta until melted. Toss with parmesan cheese.

Cook or boil chicken. Combine soup, lemon juice, and pepper in saucepan. Pour over chicken and serve on pasta.

I have made this meal for every one of my friends who has had a baby. It’s a universal favorite!

Lentil Chili

Submitted by Camille Sebastiane Moulton

Ingredients:

1 pound lentils

1 16oz can diced tomatoes

1 12oz can corn

1 16oz can black beans, rinsed and drained

1 16oz can dark red kidney beans, rinsed and drained

5 stalks of celery

3 large carrots

1 tablespoon cumin (add more if you like it really spicy)

1 tablespoon chili powder (add more if you like it really spicy)

1 teaspoon dried oregano

1 teaspoon pepper

2 tablespoons Worcestershire sauce

Directions:

Rinse lentils and cover with water in stock pot. Bring lentils to a boil and then turn down and let simmer 45 minutes. Add all other ingredients and simmer 30 more minutes. Serve with warm rolls or bread.

Low-Fat Asparagus* "Alfredo" with Pasta

Submitted by Alyce Liber

2 Servings

Ingredients:

1 lb. thin asparagus
1 tsp. olive oil
2 large cloves garlic, minced
½ tsp. salt
1/8 tsp. ground white pepper
¾ cup plain non-fat yogurt
¾ cup non-fat cottage cheese
1/3 cup grated parmesan reggiano
4 oz. fettuccini or other pasta

Directions:

Put a large pan of water on to boil for pasta. When water comes to a boil, add pasta and cook according to package directions.
Wash asparagus and snap off ends – do not dry, shake off excess water; cut into 3rds. In a large non-stick pan, cook asparagus over medium-low heat for about 5 - 7 minutes, stirring occasionally.
Blend yogurt and cottage cheese in blender or food processor until smooth; add parmesan.
Add olive oil and garlic to asparagus and cook for another 5 minutes. Add salt & pepper. When pasta is almost done, add cottage cheese mixture to asparagus, turn off heat so the sauce doesn’t separate.
Drain pasta; divide between 2 hot dinner plates, top with asparagus sauce. Serve immediately.
* You could adapt this recipe and use chicken, seafood, etc.

Lu'Pulu

Submitted by Dave and Annie Kaminski

Lu’PuLu (Lou’Poo Lou)

From the island of Tonga in the South Pacific

6 boxes frozen chopped spinach, thaw and squeeze water from it
Lay spinach in bottom of a small casserole dish.
Take 2 cans of corned beef and crumble over spinach.
Sprinkle with garlic powder, salt and pepper.
Add sliced onion and tomatoes.

In a bowl wisk together:
2 cups mayonnaise
¼ cup milk
1 tablespoon coconut extract

Pour over dish and cover with foil.
Poke holes in foil with a fork.

Bake at 350 degrees for 2 hours.

Serve with yams or white rice.

Oven "Fried" Fish

Submitted by Alyce Liber

2 Servings

Ingredients:

¾ lb. Cod or other fish good for frying
½ c. flour
1 egg, lightly beaten
½ c. milk
¾ c. dried bread crumbs
Salt
Pepper
Non-stick cooking spray (PAM butter flavor)

Directions: Heat oven to 450.
Spray a shallow baking pan with PAM.
Wash & dry fish; cut into 3”-4” pieces. Dredge fish pieces in flour, dip in milk, roll in bread crumbs. Place fish on baking pan, salt & pepper to taste; spray well with PAM.
Bake fish for about 10- 15 minutes, less time if fish is thinly sliced.

Parmesan Chicken

Submitted by Elizabeth Merrill

PARMESAN CHICKEN

4 large boneless, skinless chicken breasts
1/2 cup bread crumbs
1/2 cup Parmesan cheese
1 T. parsley
1 t. pepper
1 t. garlic powder
1 t. paprika
1 stick melted butter or margarine
Mix dry ingredients together and place in shallow bowl. Dip each chicken breast in melted butter, then coat in the dry mix. Put coated chicken breasts in 9X13 glass pan and bake uncovered at 350 for 45-50 minutes or until done.

Pasta in Tomata Cream Sauce

Submitted by Alise Ringger

8 oz. penne pasta

2 (14.5 oz) cans Italian-style diced tomatoes

1 tsp. dried basil

1 c. whipping cream

1/3 c. Parmesan cheese, grated

2 cooked chicken breasts, cubed

Sautéed mushrooms

Cook tomatoes over medium-high heat until thickened (about 5 minutes). Reduce heat; add basil and cream. Heat through – do not boil. Toss with pasta, cheese, chicken, and mushrooms.

I LOVE this dinner. I would eat it every night if I could get away with it 

Polo en Mole

Submitted by Janell Perez

(chicken in mole sauce)
This recipe makes a lot of mole sauce, enough to make at least three other meat dishes with it, we like to make it with ribs. You can exchange any other meat for the chicken and use the sauce over and over again, just keep the sauce separate from the meat each time and add it to your broth to your taste.

Ingredients:
1 large roasting hen
3 onions
1 head garlic
2 cubes tomato broth concentrate (Knorr Caldo de Tomate)
2/3 cup sesame seeds
½ cup oil
½ cup peanuts
1/3 cup pumpkin seeds
4 roma tomatoes, or 3 ordinary tomatoes
3 chiles ancho
4 chiles negros
4 chiles guajillos
4 chiles pasillas
5-15 chiles de arbol (these control the hotness)
2 bannanas
¼ cup raisins
1 stale tortilla
2 slices stale bread
4 whole cloves
1 tsp. cumin seeds
3 bay leaves
1 inch cinnamon stick
1 tsp oregano
2 circles Mexican chocolate(Abuelita Brand)
The majority of these ingredients will need to be purchased at a Mexican Groceria. Most regular supermarkets do not carry the chiles.

Directions:
Wash the chicken, remove the skin, and separate it into serving-sized pieces. Put the chicken in a large stock pot and cover with cold water. Put one onion and half the head of garlic in the pot with the chicken. Just peel the onion and put it in whole. Drop the broth concentrate into the water, then put the pot over high heat. When the stock boils, lift off the scum that rises and discard it. Lower the heat, cover the pot, and allow the chicken to cook for about 30 minutes.
Meanwhile, in a small skillet brown the sesame seeds (without oil) over medium high heat. The seeds will pop and make a minor mess; most will stay in the pan. Transfer the seeds to a blender or food processor. Pour the oil into the pan and allow it to get hot. Wash the chiles and separate the stems. Dry them (well!) and fry each briefly in the oil (this will be a little dangerous, as the moist chiles will splatter a lot). Transfer each chile to the blender jar or food processor; if they don't fit, just reserve them in a bowl. The seeds should be left in the chiles. Fry the tomatoes in the oil until the skins blacken a little, then transfer them to the blender.
Lift the chicken from the stock and set aside. Strain the stock, and add enough to the blender to enable blending of the chiles, tomatoes, and sesame. Blend all together well, then press the blended product through a sieve. You'll have to do this in batches unless you have a commercial sized blender. Discard the seeds and skins that remain behind in the sieve. Transfer the smooth blended chiles to a large pot.
In the skillet, sautee in succession the nuts and seeds, 2 onions, the remaining garlic (peeled), the two bananas (sliced in half lengthwise but not peeled ), the raisins, the tortilla, and the bread. The onions and garlic should be lightly browned, as should the nuts. The bananas should be allowed to get soft and translucent (sort-of). The raisins should be allowed to plump and brown slightly; it should take only about a minute. The tortilla and bread should be well browned. Transfer all these ingredients to the blender, along with the herbs and spices. Purree until smooth with some stock, then add to the purreed chiles. Add stock as desired(almost all of it will be needed). Put the sauce over medium-high heat, drop in the chocolate, and bring to a boil. Reduce the heat and let the mixture simmer for about 45 minutes. Serve with rice.

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Red Beans and Rice

Submitted by Alyce Liber

4 Servings

Ingredients:

¾ cup brown rice
Non-stick cooking spray (PAM)
1 large white or yellow onion, chopped
2 cloves garlic, minced
1 small jalapeño pepper, minced
¼ cup chopped green pepper
3 – 4 oz. chopped Canadian bacon, or
hot Italian turkey sausage, cooked and crumbled
1 (15½ -oz.) can dark red kidney beans or chili beans
1 (14 ½-oz.) can diced or crushed tomatoes
1 packet low-sodium, no MSG beef bullion
1 bay leaf
2 tsp. dried celery leaves
½ tsp. dried basil
Salt to taste
¼ tsp. fresh ground black pepper
Cayenne pepper* optional

Directions:

1. Prepare the brown rice according to package directions.
2. Meanwhile, spray a large, heavy skillet with cooking spray and heat over medium-low heat; add the onion, garlic and peppers, and cook, stirring, until soft and golden, about 10 minutes.
3. Add Canadian bacon or sausage and cook for another 3 minutes on low.
4. Add the tomatoes, bay leaf, celery, basil, salt, and black pepper; simmer over low heat for 15-20 minutes. *If you desire a spicier dish, add 3-6 dashes of ground cayenne pepper.
5. Add the beans and heat over medium-low heat for 10 minutes. Remove the bay leaf when beans are heated through.
6. Serve over the cooked rice.
7. Note: For a vegetarian version, omit meat and bullion.

Red Beans and Rice with smoked sausage

Submitted by Kelly Smith

Ingredients:
1 cup uncooked brown rice

1 bay leaf

2 ½ cups water

2 Tbs. Worcestershire sauce

2 1b smoked sausage, cut into diagonal slices

½ tsp black pepper

10 strips bacon, chopped

½ tsp salt

1 onion, chopped

½ tsp Cajun seasoning

2 stalks celery, sliced

¼- ½ tsp Tabasco sauce

1 clove garlic, minced

¼ tsp thyme, crushed

1 can kidney beans

Fresh grated Parmesan cheese

1 can diced tomatoes

Directions: Cook brown rice and water in a covered saucepan for 45 minutes. While rice is cooking, cook sausage and bacon in large skillet until well browned. Drain excess grease. Add onion, celery and garlic; cook until tender. Add remaining ingredients, except Parmesan. Cover skillet and cook until rice has cooked about 45 mins. Add rice and any water still in pan to the skillet. Cook, covered, about 20 minutes, or until rice is tender. Serve with grated Parmesan.

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Rice Broccolli Casserole

Submitted by Sheryn Sadler

Ingredients:

• 1 c. chopped onion
• 1 c. chopped celery
• 4 tbsp. butter
(8 oz. Sliced mushrooms, optional)
1-1/2 to 1-3/4 c. uncooked rice, cooked according to package directions
2 packages frozen chopped broccoli or 1 16 oz. frozen bag, cooked according to directions and well drained
1 can cream of mushroom soup
1-8 oz. package sharp cheddar or mozzarella cheese, shredded
Salt and pepper to taste

Directions:

Saute onion, celery and (opt.) mushrooms in butter.
Mix all ingredients together and put into a buttered long Pyrex casserole dish. Bake 25-30 minutes at 325 degrees.

Roast Beef Wrap

Submitted by Jessie Abeyta

Ingredients:

Sliced roast beef
Whole wheat tortillas
Mixed greens
Chopped tomato
Dijon mustard
Blue cheese crumbles

Directions:

Heat the tortillas in the microwave for a few seconds to warm and soften. I like to warm the beef as well. Arrange the beef slices down the center of the tortilla, then add the other ingredients and fold.

Simple Side Dish:

Ingredients:

Large beefsteak tomatoes
Olive oil
Balsamic vinegar
Salt and Pepper

Direction:

Slice the tomatoes and place them on a baking sheet. Drizzle with olive oil and vinegar. Season with salt and pepper. Broil for 3-4 minutes.

Salmon and Blueberry Salad with Red Onion Vinaigrette

Submitted by Amelia Hohl

1 medium-sized red onion, thinly sliced in half rings

1/4 cup Regina red wine vinegar

1 teaspoon sugar

1 teaspoon salt, divided

1/4 teaspoon ground black pepper, divided

3 tablespoons olive oil, divided

1-1/2 pounds salmon fillet, cut crosswise in 4 portions

6 cups lettuce leaves in bite-sized pieces

1 cup fresh blueberries

In a microwaveable cup, combine onion, red wine vinegar, sugar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper; cover loosely with plastic wrap; microwave on high power for 1 minute. Let stand, stirring occasionally, until onions turn pink, about 15 minutes. Meanwhile, preheat grill or broiler. Brush 1 tablespoon of the olive oil on both sides of the salmon fillets; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill or broil salmon, skin side down, until just cooked through, about 6 minutes. Divide lettuce leaves among 4 dinner plates; place salmon in the center. With a slotted spoon, remove onions from vinegar; scatter onions, along with the blueberries, over and around the fish. Whisk remaining 2 tablespoons of the olive oil into the vinegar mixture; drizzle vinaigrette over salmon.

YIELD: 4 portions

Sausage Strata

Submitted by Elizabeth Merrill

Ingredients:

2 lbs bulk sausage
2 t. prepared yellow mustard
12 slices white bread, crusts removed
6 large eggs
1 t. worcestershire sauce
1/8 t. nutmeg
1/4 each red and green pepper
1 lb. shredded swiss cheese
4 c. milk
1/8 t. black pepper
1/8 t. salt

Directions: Day before serving, grease 13X9 baking pan. In large skillet, saute sausage and peppers. Drain. Add mustard. Arrange bread in bottom of pan. Top with sausage mixture and cheese. In large bowl lightly beat eggs. Beat in milk, worcestershire sauce, pepper and salt. Pour over layers in pan. Cover tightly and refrigerate overnight. Next day, heat oven to 350. Bake strata uncovered, 40-50 minutes or until center seems set. Serve immediately.

Shrimp and Rice Casserole

Submitted by Connie Bodily

Ingredients:

1 T. oil

1 T. flour

3 c. raw peeled shrimp

1/2 c. chopped ripe olives

1 t. Worcestershire

1 chopped green pepper

½ t. salt

1 1/2 c. undrained tomatoes

½ red pepper 1 c. grated cheese

1/2 c. chopped onions

¼ t. thyme 3 c. cooked rice

1/2 c. parsley flakes

¼ t. basil paprika

1 lb. pork sausage

¼ t. oregano

1 clove garlic

1 t. accent

Directions:

Make roux of oil and flour. Add onions and garlic, cook a few minutes, till transparent. Add sausage and green pepper; cook till sausage is done, about 5 minutes. Add parsley, tomatoes, olives, and seasonings. Boil 5 minutes. Add shrimp and mix well. Pour into a buttered 9x13 casserole dish, sprinkle with the cheese and paprika. Bake at 350 for 15 min

Souffle-Stuffed Chicken Breasts

Submitted by Alyce Liber

Serves 4
1 10-12 oz. pkg. frozen spinach soufflé (Stouffer’s)
4 large skinless & boneless chicken breast halves, or 4 small whole breasts
1 TB butter or olive oil
2-3 garlic cloves, sliced
2 TB fresh lemon juice ½ tsp. salt
½ c. water ¼ tsp. freshly ground pepper
1 TB chopped fresh parsley or chives for garnish
Undyed wooden tooth picks
1. Pound chicken breasts to ¼” thickness.
2. Cut frozen soufflé into 4 equal pieces. Place a piece of soufflé onto each chicken breast; wrap chicken around and fasten with wooden toothpicks.
3. In a large frying pan over medium heat, cook garlic in butter until lightly browned. Discard garlic; raise heat to med-high, add chicken breast bundles and brown on both sides. Add the water and lemon juice; season with salt & pepper. Reduce heat to low, cover and simmer 20 minutes, or until fork tender.
4. To serve, discard toothpicks. Place on warmed plate, spoon sauce over and garnish with parsley.

Spicy Red Rice with Chicken and Vegetables

Submitted by Johanna Beal

Ingedients:

3 tablespoons olive oil
1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
3 large red bell peppers, seeded, cut into 3/4-inch pieces
1 large onion, cup into 3/4-inch pieces
8 large garlic cloves, chopped
1 tablespoons dried oregano
1 tablespoon paprika
1/2to 1 teaspoon cayenne pepper
1 1/2 cups long-grain white rice
2 cups (or more) canned low-salt chicken broth
2/3 cup tomato sauce
1 1/2 cups frozen peas, thawed
Salt and pepper to taste

Directions:

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.
Serves 6.

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Spring Pasta with Turkey Pasta

Submitted by Jessie Abeyta

Ingredients:

12 oz. farfalle pasta cooked al dente
2 oz. turkey bacon
2 garlic cloves, peeled and thinly sliced
1 shallot, thinly sliced
½ C chicken broth
1/3 C frozen peas
3 C fresh baby spinach
¼ t kosher salt
1/8 t freshly ground black pepper
2 oz. Feta cheese, crumbled
¼ C fresh basil leaves, torn

Directions: Cut the bacon into large pieces, heat in a large skillet until crispy and drain on a paper towel. Add the garlic and shallot to the pan and cook until softened. Add the broth, farfalle, peas, spinach, salt, and pepper and cook until almost all the chicken broth is absorbed. Remove from heat and add the Feta, basil, and bacon. Toss.

Sweet and Sour Chicken

Submitted by Jessica Denardo

Ingredients:
three cups of white rice- cook as directed, serve with chicken

2.5 pounds of chicken
one can of un drained pineapple
one teaspoon of ginger
three tablespoons of ketchup
quarter cup of white vinegar
teaspoon of lemon
three tablespoons of soy sauce
one tablespoon of corn starch
one green pepper
three medium sized carrots
one medium white onion

one glove of garlic

Directions:
1. Boil chicken, cut into chunks, add to oiled skillet (2 teaspoons oil)
2. Add all ingredients to skillet and simmer until the carrots are soft
3. Serve over rice

Tacos in Pasta Shells

Submitted by Kelly Smith

Ingredients:
18 jumbo pasta shells, cooked

1 cup taco sauce

1 pound ground beef

1 cup shredded Cheddar cheese

3 oz. cream cheese with chives

1 cup shredded Monterey Jack cheese

1 tsp. chili powder

2 cups crushed tortilla chips

¼ tsp. salt

chopped green onions

Directions: Brown beef; drain. Stir in cream cheese, chili powder, and salt; simmer 5 minutes. Fill shells with beef mixture. Arrange in greased baking dish. Top with taco sauce. Cover and bake at 350 F for 20 minutes. Uncover, top with chips, cheeses and green onions. Bake 15 minutes longer.
TO FREEZE: Prepare shells. Top with sauce. Freeze. Bake, covered at 375 F for 40 minutes. Uncover, top with chips, cheeses, and green onions. Bake 10 minutes longer.

Thai Curry Chicken

Submitted by Dave and Annie Kaminski

1 pack boneless chicken breast cut into bite sized pieces
8 potatoes cut into bite sized pieces
In a large pot add two cans of thai coconut milk take empty can fill 3 times with water add to pot. Over med heat add both packs of curry (black front) package and depending on how spicy you want it add a ¼ or half package (red) curry paste. These items can be purchased at Giant Eagle along with Thai fish sauce and Thai coconut milk. When it comes to a boil, turndown heat and add chicken and potatoes along with half a bottle of fish sauce. Cover, stir often and cook until meat and potatoes are cooked, but the potatoes are not too soft. When done add fresh frozen peas and corn kernels. Serve over steamed rice. Serve with a sliced cucumber to tame the curry.

Turkey Burrito Pie

Submitted by Janene Cook

INGREDIENTS:
* 2 pounds ground turkey
* 1 onion, chopped
* 2 teaspoons minced garlic
* 1 (2 ounce) can black olives, sliced
* 1 (4 ounce) can diced green chili peppers
* 1 (10 ounce) can diced tomatoes with green chile peppers
* ½ package McCormick taco seasoning (or more to taste, we like it hot)
* 2 (16 ounce) cans refried black beans
* 12 (8 inch) flour tortillas
* 9 ounces shredded Colby cheese

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the turkey for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in taco seasoning, green chile peppers, and tomatoes with green chile peppers. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Dab black beans and olives sporadically on top of meat mixture. Cover with a layer of tortillas followed by more meat mixture, more dabed beans and olives and then a layer of cheese. Repeat tortilla, meat, beans/olives, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
We like to serve this with yellow corn chips, salsa, and sour cream.

Every man I know that has tried this meal has loved it and requests it regularly. It is a favorite in our home and can be varied in many ways. The other day I made it with ground chicken and it was just as good. We have never served it with sour cream because of calorie count but I can only imagine that it would be awesome. We also love it with a tablespoon of homemade guacamole on each slice. It's just hands down really good!