Old Fashioned Mac and Cheese

This is a classic recipe for macaroni and cheese. The kids will love this!

Ingredients

• 2 cups uncooked elbow macaroni


• 4 tablespoons butter


• 2 tablespoons all-purpose flour


• 2 cups milk


• 1/4 onion, minced


• salt and pepper to taste


• 1/4 pound processed cheese food


• 1/4 pound shredded Cheddar cheese


• 1/4 pound shredded Swiss cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).


2. Prepare the elbow macaroni according to package directions.


3. Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.


4. When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9×13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.


5. Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

Old Fashioned Mac and Cheese

Traditional Cured Fish (Umai)

This is a traditional Melanau recipe which my father makes all the time and is a favorite amongst relatives and friends. It does not involve cooking.

Ingredients

• 1 yellow onion, chopped


• 1 red onion, chopped


• 1 tablespoon minced fresh ginger root


• 1 fresh red chile pepper, finely chopped


• 1 tablespoon grated lime zest


• 2 limes, juiced


• 2 skinned red snapper fillets, cut into thin strips


• salt to taste

Directions

1. Combine the yellow onion, red onion, ginger, chile pepper, lime zest, and lime juice in a glass or ceramic bowl. Gently stir in the red snapper, and season to taste with salt. Cover and refrigerate until the snapper turns white and opaque, about 15 minutes. Serve cold.

Traditional Cured Fish (Umai)

New Red Potato Salad

This is a wonderful no fail potato salad.

Ingredients

• 3 pounds unpeeled red potatoes


• 4 eggs


• 1 1/2 cups mayonnaise


• 2 tablespoons milk


• 2 tablespoons distilled white vinegar


• 1/2 cup sliced green onions


• 1/2 teaspoon salt


• 1/4 teaspoon ground black pepper


• 1 cup sliced celery

Directions

1. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.


2. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.


3. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

New Red Potato Salad

Easy Garlic Broiled Chicken

This very easy dish works with any cut of chicken, skin on or off…even with whole split chickens. My family loves this and it takes no time at all. Don’t omit the parsley.

Ingredients

• 1/2 cup butter


• 3 tablespoons minced garlic


• 3 tablespoons soy sauce


• 1/4 teaspoon black pepper


• 1 tablespoon dried parsley


• 6 boneless chicken thighs, with skin


• dried parsley, to taste

Directions

1. Preheat the oven broiler. Lightly grease a baking pan.


2. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.


3. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.


4. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Easy Garlic Broiled Chicken

Holiday Chicken Salad

Serve on lettuce cups, or make sandwiches. Stand back and enjoy the applause!

Ingredients

• 4 cups cubed, cooked chicken meat


• 1 cup mayonnaise


• 1 teaspoon paprika


• 1 1/2 cups dried cranberries


• 1 cup chopped celery


• 2 green onions, chopped


• 1/2 cup minced green bell pepper


• 1 cup chopped pecans


• 1 teaspoon seasoning salt


• ground black pepper to taste

Directions

1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Holiday Chicken Salad

Mom"s Best Macaroni Salad

This is, by far, the best macaroni salad I’ve ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I’m mixing it up!

Ingredients

• 16 ounces uncooked elbow macaroni


• 4 carrots, shredded


• 1 large red onion, chopped


• 1/2 green bell pepper, seeded and chopped


• 1/2 red bell pepper, seeded and chopped


• 1 cup chopped celery


• 2 cups mayonnaise


• 1 (14 ounce) can sweetened condensed milk


• 1/2 cup white sugar


• 1/2 cup white vinegar


• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.


2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Mom"s Best Macaroni Salad

Vodka Cocktail Sauce

A great, quick, and easy cocktail sauce for shrimp. Also works well on clams, lobster, and other shellfish. The vodka adds an extra kick, but is not overpowering sauce. The fresh tomatoes add a more natural taste to the cocktail sauce.

Ingredients

• 4 tomatoes, chopped


• 1/2 medium onion, chopped


• 2 stalks celery, chopped


• 2/3 pound peeled and cubed horseradish root


• 2 (1.5 fluid ounce) jiggers vodka


• 1/2 cup ketchup


• 1/4 cup Worcestershire sauce


• 2 tablespoons Louisiana-style hot sauce


• 1 teaspoon salt


• 1 teaspoon fresh ground black pepper

Directions

1. In a blender, combine the tomatoes, onion, celery and horseradish root. Cover, and blend until pureed. Add the vodka, ketchup, Worcestershire sauce, hot sauce, salt and pepper. Cover, and blend briefly to mix. Transfer to a container, and refrigerate until using.

Vodka Cocktail Sauce

Shrimp Scampi V

A simple but elegant shrimp dish. Combine it with garlic bread and a salad for a delicious dinner.

Ingredients

• 1 (8 ounce) package angel hair pasta


• 1/2 cup butter


• 4 cloves minced garlic


• 1 pound shrimp, peeled and deveined


• 1 cup dry white wine


• 1/4 teaspoon ground black pepper


• 3/4 cup grated Parmesan cheese


• 1 tablespoon chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.


2. Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.


3. Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.


4. Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Shrimp Scampi V

Orange Cream Fruit Salad

This is a winner every time I make it. The orange flavor in the dressing is so refreshing.

Ingredients

• 1 (3.5 ounce) package instant vanilla pudding mix


• 1 1/2 cups milk


• 1/3 cup frozen orange juice concentrate, thawed


• 3/4 cup sour cream


• 1 (20 ounce) can pineapple tidbits, drained


• 1 (15 ounce) can sliced peaches, drained


• 1 (11 ounce) can mandarin orange segments


• 2 bananas, sliced


• 1 apple – peeled, cored and sliced

Directions

1. In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.


2. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

Orange Cream Fruit Salad

Chicken Fettuccini Alfredo

This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.

Ingredients

• 6 skinless, boneless chicken breast halves – cut into cubes


• 6 tablespoons butter, divided


• 4 cloves garlic, minced, divided


• 1 tablespoon Italian seasoning


• 1 pound fettuccini pasta


• 1 onion, diced


• 1 (8 ounce) package sliced mushrooms


• 1/3 cup all-purpose flour


• 1 tablespoon salt


• 3/4 teaspoon ground white pepper


• 3 cups milk


• 1 cup half-and-half


• 3/4 cup grated Parmesan cheese


• 8 ounces shredded Colby-Monterey Jack cheese


• 3 roma (plum) tomatoes, diced


• 1/2 cup sour cream

Directions

1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.


2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Chicken Fettuccini Alfredo

Greek Pasta Salad I

This is a great make-ahead pasta salad!

Ingredients

• 1/2 cup olive oil


• 1/2 cup red wine vinegar


• 1 1/2 teaspoons garlic powder


• 1 1/2 teaspoons dried basil


• 1 1/2 teaspoons dried oregano


• 3/4 teaspoon ground black pepper


• 3/4 teaspoon white sugar


• 2 1/2 cups cooked elbow macaroni


• 3 cups fresh sliced mushrooms


• 15 cherry tomatoes, halved


• 1 cup sliced red bell peppers


• 3/4 cup crumbled feta cheese


• 1/2 cup chopped green onions


• 1 (4 ounce) can whole black olives


• 3/4 cup sliced pepperoni sausage, cut into strips

Directions

1. In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Greek Pasta Salad I

Wasabi - Jalapeno Sauce

My husband and I wanted to come up with a zippy sauce to use with a variety of foods – raw veggies, deep-fried calamari, fish cakes, etc., etc. This is a staple!

Ingredients

• 1/2 cup nonfat sour cream


• 1/2 cup nonfat mayonnaise


• 1 tablespoon wasabi powder


• 1 jalapeno pepper, seeded and finely chopped


• 1 teaspoon apple cider vinegar


• salt to taste

Directions

1. In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

Wasabi - Jalapeno Sauce

Black Bean Lasagna

A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.

Ingredients

• 1 tablespoon vegetable oil


• 2 onions, chopped


• 4 cloves garlic, chopped


• 1/2 green bell pepper, diced


• 1/2 red bell pepper, diced


• 1 (14.5 ounce) can chopped tomatoes


• 1 cup salsa


• 2 (15 ounce) cans black beans, drained and rinsed


• salt and black pepper to taste


• 2 avocados – peeled, pitted, and mashed


• 1 tablespoon fresh lemon juice


• 12 (6 inch) corn tortillas, quartered


• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish.


2. Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.


3. In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.


4. Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.


5. Bake in preheated oven for 35 minutes, or until sauce is bubbly.

Black Bean Lasagna

Spinach and Sun-Dried Tomato Pasta

I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.

Ingredients

• 1 cup vegetable broth


• 12 dehydrated sun-dried tomatoes


• 1 (8 ounce) package uncooked penne pasta


• 2 tablespoons pine nuts


• 1 tablespoon olive oil


• 1/4 teaspoon crushed red pepper flakes


• 1 clove garlic, minced


• 1 bunch fresh spinach, rinsed and torn into bite-size pieces


• 1/4 cup grated Parmesan cheese

Directions

1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.


2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.


3. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.


4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.


5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

Spinach and Sun-Dried Tomato Pasta

Asian Orange Chicken

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Ingredients

• Sauce:


• 1 1/2 cups water


• 2 tablespoons orange juice


• 1/4 cup lemon juice


• 1/3 cup rice vinegar


• 2 1/2 tablespoons soy sauce


• 1 tablespoon grated orange zest


• 1 cup packed brown sugar


• 1/2 teaspoon minced fresh ginger root


• 1/2 teaspoon minced garlic


• 2 tablespoons chopped green onion


• 1/4 teaspoon red pepper flakes


•  


• 3 tablespoons cornstarch


• 2 tablespoons water


•  


• Chicken:


• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces


• 1 cup all-purpose flour


• 1/4 teaspoon salt


• 1/4 teaspoon pepper


• 3 tablespoons olive oil

Directions

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.


2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.


3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.


4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.


5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Asian Orange Chicken

Classic Goulash

Easy recipe for making a classic goulash. Can also be done in a slow cooker.

Ingredients

• 2 pounds lean ground beef


• 2 large yellow onions, chopped


• 3 cloves garlic, chopped


• 3 cups water


• 2 (15 ounce) cans tomato sauce


• 2 (14.5 ounce) cans diced tomatoes


• 3 tablespoons soy sauce


• 2 tablespoons dried Italian herb seasoning


• 3 bay leaves


• 1 tablespoon seasoned salt, or to taste


• 2 cups uncooked elbow macaroni

Directions

1. In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.


2. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.


3. Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Classic Goulash

Restaurant Style Lasagna

Delicious and easy. This is a winner every time! Also makes a good manicotti.

Ingredients

• 9 lasagna noodles


• 2 1/2 cups ricotta cheese


• 1 1/2 cups mozzarella cheese, shredded


• 1/4 cup grated Parmesan cheese


• 2 eggs, beaten


•  


• 1/2 pound lean ground beef


• 2 1/2 teaspoons dried oregano


• 1 1/2 teaspoons dried basil


• 1/2 teaspoon garlic powder


• 2 teaspoons white sugar


• salt and pepper to taste


• 3 (6.5 ounce) cans tomato sauce

Directions

1. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.


2. Preheat oven to 350 degrees F (175 degrees C).


3. To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.


4. To make sauce- In a skillet, brown the ground beef until cooked through; drain grease. Combine in skillet, browned ground beef, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.


5. In a 9×13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.

Restaurant Style Lasagna

Carol"s Chicken Salad

My friend Carol is a wonderful cook, and this recipe is a ’10.’ By far the best chicken salad I have tasted.

Ingredients

• 1/2 cup mayonnaise


• 1/2 teaspoon salt


• 3/4 teaspoon poultry seasoning


• 1/4 teaspoon onion powder


• 1/4 teaspoon garlic powder


• 1/4 teaspoon ground black pepper


• 1 tablespoon lemon juice


• 3 cups diced, cooked chicken breast meat


• 1/2 cup finely chopped celery


• 1/2 cup chopped green onions


• 1 (8 ounce) can water chestnuts, drained and chopped


• 1 1/2 cups diced Swiss cheese


• 1 1/2 cups halved green grapes

Directions

1. In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.


2. In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.

Carol"s Chicken Salad

Fruity Chicken Salsa

A great, fruity accompaniment for chicken breasts. Viva la salsa!

Ingredients

• 1/2 cup fresh diced kiwi fruit


• 3/4 cup fresh diced peaches


• 1 jalapeno pepper, seeded and chopped


• 1/2 cup cucumber – peeled, seeded and chopped


• 1/4 cup diced sweet onion


• 1 teaspoon lemon juice


• salt and pepper to taste

Directions

1. In a large nonporous glass bowl combine the kiwi, peaches/nectarines/apricots, jalapeno chile pepper, cucumber, onion, lemon juice, salt and pepper. Mix all together. Cover bowl and refrigerate overnight.

Fruity Chicken Salsa

Broccoli and Carrot Lasagna

Really yummy as well as vegetarian.

Ingredients

• 4 cups chopped broccoli


• 2 cups chopped carrots


• 9 lasagna noodles


• 2 (10.75 ounce) cans condensed cream of mushroom soup


• 3/4 cup grated Parmesan cheese


• 3/4 cup cottage cheese


• 3 cups mozzarella cheese, shredded


• 1 teaspoon garlic powder


• 1 teaspoon dried rosemary, crushed


• 2 teaspoons paprika

Directions

1. Steam broccoli and carrots till tender.


2. Boil lasagna noodles.


3. In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.


4. To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.


5. To assemble lasagna: In a 9×13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.


6. Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it’s really wonderful!

Broccoli and Carrot Lasagna

Chicken Noodle Casserole I

Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!

Ingredients

• 4 skinless, boneless chicken breast halves


• 6 ounces egg noodles


• 1 (10.75 ounce) can condensed cream of mushroom soup


• 1 (10.75 ounce) can condensed cream of chicken soup


• 1 cup sour cream


• salt to taste


• ground black pepper to taste


• 1 cup crumbled buttery round crackers


• 1/2 cup butter

Directions

1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.


2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.


3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.


4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Chicken Noodle Casserole I

Moroccan Lentil Soup

Thick, delicious and nutritious, especially in the winter!

Ingredients

• 2 onions, chopped


• 2 cloves garlic, minced


• 1 teaspoon grated fresh ginger


• 6 cups water


• 1 cup red lentils


• 1 (15 ounce) can garbanzo beans, drained


• 1 (19 ounce) can cannellini beans


• 1 (14.5 ounce) can diced tomatoes


• 1/2 cup diced carrots


• 1/2 cup chopped celery


• 1 teaspoon garam masala


• 1 1/2 teaspoons ground cardamom


• 1/2 teaspoon ground cayenne pepper


• 1/2 teaspoon ground cumin


• 1 tablespoon olive oil

Directions

1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.


2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.


3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Moroccan Lentil Soup

BLT Pasta Salad

This is an easy but flavorful pasta salad that I’m always asked to bring to potlucks. With chunks of onion, tomato, and bacon, smothered in Ranch dressing, it is full of flavor! This salad tastes best if made several hours ahead of time.

Ingredients

• 1 (16 ounce) package medium seashell pasta


• 1 pound sliced bacon


• 1 1/2 cups light Ranch-style salad dressing


• 1 small onion, chopped


• 2 tomatoes, chopped

Directions

1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.


2. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.


3. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don’t worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

BLT Pasta Salad

Lentil Pate

A ’pate’ made out of lentils, flavored with truffle oil. Tastes just like real pate!

Ingredients

• 1 cup dry lentils


• 2 cups chicken or vegetable broth


• 1 teaspoon extra virgin olive oil


• kosher salt and ground black pepper to taste


• 1 1/2 tablespoons truffle oil

Directions

1. Boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. Remove from heat, and let cool.


2. Place lentils in a food processor. Pour in olive oil and truffle oil, and pulse until almost smooth. Season with salt and pepper to taste, and add additional truffle oil if desired. Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or broth to thin.

Lentil Pate

Quinoa Black Bean Burgers

These vegetarian burgers are delicious! Your carnivorous friends will be impressed. My favorite way to serve is on a whole-wheat bun with garlic-lemon mayonnaise, fresh raw spinach, sliced tomato, and caramelized onions!

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained


• 1/4 cup quinoa


• 1/2 cup water


• 1/2 cup bread crumbs


• 1/4 cup minced yellow bell pepper


• 2 tablespoons minced onion


• 1 large clove garlic, minced


• 1 1/2 teaspoons ground cumin


• 1/2 teaspoon salt


• 1 teaspoon hot pepper sauce (such as Frank’s RedHot®)


• 1 egg


• 3 tablespoons olive oil

Directions

1. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.


2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.


3. Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.


4. Form the black bean mixture into 5 patties.


5. Heat the olive oil in a large skillet.


6. Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

Quinoa Black Bean Burgers

Chicken Breasts Pierre

One of my husband’s favorites. I’ve been making this for over fifteen years, and he’s not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.

Ingredients

• 6 skinless, boneless chicken breast halves


• 1/4 cup all-purpose flour


• 1/2 teaspoon salt


• 1 pinch ground black pepper


• 3 tablespoons butter


• 1 (14.5 ounce) can stewed tomatoes, with liquid


• 1/2 cup water


• 2 tablespoons brown sugar


• 2 tablespoons distilled white vinegar


• 2 tablespoons Worcestershire sauce


• 1 teaspoon salt


• 2 teaspoons chili powder


• 1 teaspoon mustard powder


• 1/2 teaspoon celery seed


• 1 clove garlic, minced


• 1/8 teaspoon hot pepper sauce

Directions

1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.


2. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Chicken Breasts Pierre

Uncle Jon"s Watermelon Salsa

This is a good way to use up extra watermelon, but also a good excuse to buy some watermelon in the first place. I was surprised by how well the watermelon works in salsa.

Ingredients

• 8 cups cubed seeded watermelon


• 1 bunch fresh cilantro, chopped


• 1/2 large white onion, chopped


• 2 large jalapeno peppers – stemmed, seeded and minced


• 2 cloves garlic, minced


• 1 cup white wine vinegar


• 1 teaspoon salt

Directions

1. Stir the watermelon, cilantro, onion, jalapeno peppers, garlic, vinegar, and salt together in a bowl until evenly mixed. Cover, and refrigerate overnight for best flavor.

Uncle Jon"s Watermelon Salsa

Aw-some Cole Slaw

This is a sweet but tangy slaw that my family loves. It reminds me of the slaw at KFC. It’s always best if left over night.

Ingredients

• 1/2 cup mayonnaise


• 1/3 cup white sugar


• 1/4 cup milk


• 2 1/2 tablespoons lemon juice


• 1 1/2 tablespoons vinegar


• salt and pepper to taste


• 9 1/2 cups shredded cabbage


• 1/2 cup grated carrots


• 1/4 cup minced sweet onion

Directions

1. Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.


2. Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.

Aw-some Cole Slaw

Lori"s Spicy Chipotle Lasagna

Don’t sacrifice lasagna just because you don’t like lasagna. This version packs lots of flavor from Parmesan and Asiago, and is made with few noodles so you low-carb dieters can enjoy it, too!

Ingredients

• 1 pound lean ground beef


• 1 pound bulk hot Italian sausage


• 1 onion, chopped


• 1 pint sliced fresh mushrooms


• 3 cloves garlic, minced


• 1 chipotle chile in adobo sauce, chopped


• 1 (6 ounce) can tomato paste


• 2 (15 ounce) cans stewed tomatoes


• sea salt and ground black pepper to taste


• 1/2 cup chopped fresh basil


• 1/4 cup chopped fresh oregano


• 2 (8 ounce) packages cream cheese, at room temperature


• 1 pound frozen chopped spinach, thawed frozen chopped spinach, thawed


• 9 lasagna noodles


• 2 (8 ounce) balls of fresh mozzarella, sliced


• 2 zucchini, thinly sliced lengthwise


• 1 cup grated Asiago cheese


• 1 cup grated Parmesan cheese

Directions

1. Cook and stir the ground beef and Italian sausage in a large pot or Dutch oven over medium-high heat until lightly browned. Drain any excess grease, then stir in the onion, mushrooms, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes more. Stir in the chipotle chile, tomato paste, and stewed tomatoes. Bring to a simmer, then reduce heat to medium-low, and simmer for 15 minutes. Season to taste with salt and pepper, then stir in the basil and oregano; simmer 5 minutes more then remove from the heat.


2. While the sauce is simmering, stir together the cream cheese and chopped spinach until blended. Leave the spinach soggy, the water will help thin out the cream cheese to a sour cream-like consistency.


3. Preheat oven to 400 degrees F (200 degrees C).


4. Line the bottom of a 9×13 inch baking dish with a sheet of aluminum foil, and lightly grease. Place 3 lasagna noodles on the bottom of the pan, and spread with 1/3 of the spinach mixture. Spread 1/3 of the chipotle meat sauce over this, then layer with 1/3 of the mozzarella and 1/3 of the zucchini. Sprinkle with 1/3 of the Asiago cheese and 1/3 of the Parmesan cheeses. Repeat layers two more times, ending with cheeses on top.


5. Cover the dish with aluminum foil, and bake in preheated oven for 40 minutes. Uncover, and continue baking until the top is bubbly and golden brown, 15 to 20 minutes.

Lori"s Spicy Chipotle Lasagna

Greek Pasta with Tomatoes and White Beans

An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together.

Ingredients

• 2 (14.5 ounce) cans Italian-style diced tomatoes


• 1 (19 ounce) can cannellini beans, drained and rinsed


• 10 ounces fresh spinach, washed and chopped


• 8 ounces penne pasta


• 1/2 cup crumbled feta cheese

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente.


2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.


3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.


4. Serve sauce over pasta, and sprinkle with feta.

Greek Pasta with Tomatoes and White Beans

Southwestern Chicken Lasagna

A spicy, cheesy, Mexican flavored dish assembled and baked much like lasagna.

Ingredients

• 3 cups chopped, cooked chicken breast meat


• 2 tablespoons butter


• 2 large onions


• 1 teaspoon fresh chopped jalapeno peppers


• 2 tablespoons minced garlic


• 2 teaspoons dried basil


• 1 teaspoon dried oregano


• 2 cups spaghetti sauce


• 2 cups tomato sauce


• 1/2 cup fresh salsa


• 16 ounces shredded mozzarella cheese


• 16 ounces shredded Cheddar cheese


• 15 (6 inch) corn tortillas

Directions

1. Preheat oven to 350 degrees F (175 degrees C).


2. In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.


3. In a lightly greased 9×13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.

Southwestern Chicken Lasagna

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

This recipe is a ’gift from the gods.’ You can easily substitute the shrimp and mushrooms for something else.

Ingredients

• 1 (8 ounce) package linguini pasta


• 2 tablespoons butter


• 1/2 pound fresh mushrooms, sliced


• 1/2 cup butter


• 2 cloves garlic, minced


• 1 (3 ounce) package cream cheese


• 2 tablespoons chopped fresh parsley


• 3/4 teaspoon dried basil


• 2/3 cup boiling water


• 1/2 pound cooked shrimp cooked shrimp

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.


2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.


3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.


4. Toss linguini with shrimp sauce and serve.

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

White Cheese Chicken Lasagna

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.

Ingredients

• 9 lasagna noodles


• 1/2 cup butter


• 1 onion, chopped


• 1 clove garlic, minced


• 1/2 cup all-purpose flour


• 1 teaspoon salt


• 2 cups chicken broth


• 1 1/2 cups milk


• 4 cups shredded mozzarella cheese, divided


• 1 cup grated Parmesan cheese, divided


• 1 teaspoon dried basil


• 1 teaspoon dried oregano


• 1/2 teaspoon ground black pepper


• 2 cups ricotta cheese


• 2 cups cubed, cooked chicken meat


• 2 (10 ounce) packages frozen chopped spinach, thawed and drained


• 1 tablespoon chopped fresh parsley


• 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.


2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.


3. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.


4. Bake 35 to 40 minutes in the preheated oven.

White Cheese Chicken Lasagna

Wendy Jae"s Hummus

Quick, fast, easy and keep-it-simple recipe for hummus!

Ingredients

• 3 tablespoons chopped roasted garlic


• 1/4 cup chopped red onion


• 2 (15 ounce) cans garbanzo beans, drained


• 1 1/2 teaspoons dried sage


• 1 1/2 teaspoons dried basil


• 1 1/2 teaspoons dried oregano


• 1 1/2 teaspoons dried parsley


• 1 tablespoon lemon juice


• 1 tablespoon olive oil

Directions

1. In a food processor or blender, pulse garlic and onions until finely chopped. Add garbanzo beans, one can at a time, and pulse to puree. Blend in sage, basil, oregano, parsley, lemon juice and oil; puree until smooth.

Wendy Jae"s Hummus

Fabulous Zucchini Grinders

I made this up one day out of things I had on hand, and it turned out to be one of my favorite sandwiches ever. Sauteed zucchini pieces are coated with a zesty marinara sauce and topped with a generous helping of mozzarella cheese. These baked sandwiches are a great vegetarian version of the Italian grinder. They can also be made ahead of time, and heated just before serving.

Ingredients

• Marinara Sauce:


• 1 tablespoon olive oil


• 2 cloves garlic, peeled and coarsely chopped


• 1 pinch crushed red pepper flakes


• 1 tablespoon chopped fresh basil


• 1 teaspoon red wine vinegar


• 1 teaspoon white sugar


• 1 (14.5 ounce) can diced tomatoes


• salt and pepper to taste


• Grinders:


• 1 tablespoon butter


• 2 medium zucchini, cubed


• 1 pinch red pepper flakes


• salt and pepper to taste


• 1 1/2 cups shredded mozzarella cheese


• 4 (6 inch) French or Italian sandwich rolls, split

Directions

1. To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook’s Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.


2. Preheat the oven to 350 degrees F (175 degrees C).


3. Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper.


4. Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.


5. Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

Fabulous Zucchini Grinders

Green Grape Salad

This is a wonderful dessert salad that never failed to be a hit. Made the day before the brown sugar makes the sauce taste like caramel. You can use less brown sugar, if you wish.

Ingredients

• 4 pounds seedless green grapes


• 1 (8 ounce) package cream cheese


• 1 (8 ounce) container sour cream


• 1/2 cup white sugar


• 1 teaspoon vanilla extract


• 4 ounces chopped pecans


• 2 tablespoons brown sugar

Directions

1. Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Green Grape Salad

Pasta Pomodoro

Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!

Ingredients

• 1 (16 ounce) package angel hair pasta


• 1/4 cup olive oil


• 1/2 onion, chopped


• 4 cloves garlic, minced


• 2 cups roma (plum) tomatoes, diced


• 2 tablespoons balsamic vinegar


• 1 (10.75 ounce) can low-sodium chicken broth


• crushed red pepper to taste


• freshly ground black pepper to taste


• 2 tablespoons chopped fresh basil


• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.


2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.


3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Pasta Pomodoro

Cottage Cheese Clam Dip

This creamy clam dip is excellent! Garnish with a pinch of paprika and bits of pimento. Nonfat yogurt may be substituted for the sour cream.

Ingredients

• 2 1/2 cups nonfat cottage cheese


• 1 (8 ounce) can minced clams, drained with juice reserved


• 3 tablespoons fat free sour cream


• 1/2 teaspoon grated onion


• 1/4 teaspoon salt


• 2 teaspoons lemon juice


• 1 tablespoon clam juice


• 1/4 teaspoon ground black pepper

Directions

1. In a mixing bowl, mash the cottage cheese with a fork until it is smooth and creamy.


2. Combine the clams, sour cream, onion, salt, lemon juice, clam juice and pepper with the cottage cheese. Refrigerate the mixture and allow it to chill for 30 minutes, or until it thickens.

Cottage Cheese Clam Dip

Colleen"s Slow Cooker Jambalaya

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Ingredients

• 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes


• 1 pound andouille sausage, sliced


• 1 (28 ounce) can diced tomatoes with juice


• 1 large onion, chopped


• 1 large green bell pepper, chopped


• 1 cup chopped celery


• 1 cup chicken broth


• 2 teaspoons dried oregano


• 2 teaspoons dried parsley


• 2 teaspoons Cajun seasoning


• 1 teaspoon cayenne pepper


• 1/2 teaspoon dried thyme


• 1 pound frozen cooked shrimp without tails

Directions

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.


2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Colleen"s Slow Cooker Jambalaya

Fruited Curry Chicken Salad

A healthy and tasty chicken salad with a fruity twist – great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.

Ingredients

• 4 skinless, boneless chicken breast halves – cooked and diced


• 1 stalk celery, chopped


• 1/2 onion, chopped


• 1 small apple – peeled, cored and chopped


• 1/3 cup golden raisins


• 1/3 cup seedless green grapes, halved


• 1/2 cup chopped toasted pecans


• 1/8 teaspoon ground black pepper


• 1/2 teaspoon curry powder


• 3/4 cup mayonnaise

Directions

1. In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Fruited Curry Chicken Salad

Vegan Lasagna I

This lasagna is VERY good and is also a vegan recipe.

Ingredients

• 2 tablespoons olive oil


• 1 1/2 cups chopped onion


• 3 tablespoons minced garlic


• 4 (14.5 ounce) cans stewed tomatoes


• 1/3 cup tomato paste


• 1/2 cup chopped fresh basil


• 1/2 cup chopped parsley


• 1 teaspoon salt


• 1 teaspoon ground black pepper


•  


• 1 (16 ounce) package lasagna noodles


•  


• 2 pounds firm tofu


• 2 tablespoons minced garlic


• 1/4 cup chopped fresh basil


• 1/4 cup chopped parsley


• 1/2 teaspoon salt


• ground black pepper to taste


• 3 (10 ounce) packages frozen chopped spinach, thawed and drained

Directions

1. Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.


2. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.


3. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.


4. Preheat the oven to 400 degrees F (200 degrees C).


5. Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.


6. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9×13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.


7. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

Vegan Lasagna I

Spinach Cheese Manicotti

My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.

Ingredients

• 1 (15 ounce) container ricotta cheese


• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry


• 1/2 cup minced onion


• 1 egg


• 2 teaspoons minced fresh parsley


• 1/2 teaspoon pepper


• 1/4 teaspoon garlic powder


• 1 1/2 cups shredded mozzarella cheese, divided


• 1/2 cup grated Parmesan cheese, divided


• 2 (26 ounce) jars spaghetti sauce


• 1 1/2 cups water


• 1 (8 ounce) package manicotti shells

Directions

1. Preheat oven to 350 degrees F (175 degrees C).


2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.


3. Spread 1 cup sauce in the bottom of a 9×13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.


4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Spinach Cheese Manicotti

Seven Layer Salad

I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There’s never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.

Ingredients

• 1 pound bacon


• 1 large head iceberg lettuce – rinsed, dried, and chopped


• 1 red onion, chopped


• 1 (10 ounce) package frozen green peas, thawed


• 10 ounces shredded Cheddar cheese


• 1 cup chopped cauliflower


• 1 1/4 cups mayonnaise


• 2 tablespoons white sugar


• 2/3 cup grated Parmesan cheese

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.


2. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.


3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Seven Layer Salad

Spanakopita (Greek Spinach Pie)

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Ingredients

• 3 tablespoons olive oil


• 1 large onion, chopped


• 1 bunch green onions, chopped


• 2 cloves garlic, minced


• 2 pounds spinach, rinsed and chopped


• 1/2 cup chopped fresh parsley


• 2 eggs, lightly beaten


• 1/2 cup ricotta cheese


• 1 cup crumbled feta cheese


• 8 sheets phyllo dough


• 1/4 cup olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.


2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.


3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.


4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Spanakopita (Greek Spinach Pie)

Chicken Tortilla Soup V

An easy to make soup that’s quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

Ingredients

• 2 skinless, boneless chicken breasts, cut into cubes


• 1/2 teaspoon olive oil


• 1/2 teaspoon minced garlic


• 1/4 teaspoon ground cumin


• 2 (14.5 ounce) cans chicken broth


• 1 cup frozen corn kernels


• 1 cup chopped onion


• 1/2 teaspoon chili powder


• 1 tablespoon lemon juice


• 1 cup chunky salsa


• 8 ounces corn tortilla chips


• 1/2 cup shredded Monterey Jack cheese (optional)

Directions

1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.


2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Chicken Tortilla Soup V

Chicken Fiesta Salad

This is an attractive and zesty all in one dish. It’s full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Ingredients

• 2 skinless, boneless chicken breast halves skinless, boneless chicken breast halves


• 1 (1.27 ounce) packet dry fajita seasoning, divided


• 1 tablespoon vegetable oil


• 1 (15 ounce) can black beans, rinsed and drained


• 1 (11 ounce) can Mexican-style corn


• 1/2 cup salsa


• 1 (10 ounce) package mixed salad greens


• 1 onion, chopped


• 1 tomato, cut into wedges

Directions

1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.


2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.


3. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Chicken Fiesta Salad

Kiwi Fruit Salsa

Mild onion, kiwi, banana and orange are spiced with a chopped pepper in this refreshing summer salsa. Try it with chips, or as a side to grilled meats and fish.

Ingredients

• 1 cup balsamic vinegar


• 1 Spanish onion, finely chopped


• 1 banana, peeled and chopped


• 2 oranges – peeled, seeded and chopped


• 4 kiwis, peeled and chopped


• 1 serrano pepper, chopped

Directions

1. Heat 1/2 balsamic vinegar in a medium saucepan over medium high heat. Slowly cook and stir onion until soft. Stir in banana. Use remaining balsamic vinegar as needed to keep the mixture moist. Stir in oranges, kiwis and serrano pepper. Cook and stir until all ingredients are soft.

Kiwi Fruit Salsa

Green Tomato Pickles

Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe.

Ingredients

• 1 gallon green tomatoes, thinly sliced


• 6 large onions, thinly sliced


• 1/2 cup salt


• 1 tablespoon whole black peppercorns


• 1 tablespoon whole cloves


• 1 tablespoon whole allspice berries


• 1 tablespoon celery seeds


• 1 tablespoon mustard seed


• 1 tablespoon ground mustard


• 3 cups distilled white vinegar


• 3 cups brown sugar


• 1/2 lemon, sliced


• 2 red bell peppers, minced


• 1 red bell pepper, thinly sliced

Directions

1. In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.


2. Pour cold water over tomatoes and onions, and let stand for 1 hour. Place black pepper, cloves, allspice, mustard seeds and ground mustard in a small cheesecloth bag.


3. In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes.


4. Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes.

Green Tomato Pickles

Tomato Chicken Parmesan

A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!

Ingredients

• 2 eggs, beaten


• 1 cup grated Parmesan cheese


• 7 ounces seasoned bread crumbs


• 6 skinless, boneless chicken breast halves


• 1 tablespoon vegetable oil


• 12 ounces pasta sauce


• 6 slices Monterey Jack cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).


2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.


3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.


4. Pour tomato sauce into a lightly greased 9×13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Tomato Chicken Parmesan

Sesame Noodles

This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!

Ingredients

• 1 (16 ounce) package linguine pasta


• 6 cloves garlic, minced


• 6 tablespoons sugar


• 6 tablespoons safflower oil


• 6 tablespoons rice vinegar


• 6 tablespoons soy sauce


• 2 tablespoons sesame oil


• 2 teaspoons chili sauce


• 6 green onions, sliced


• 1 teaspoon sesame seeds, toasted

Directions

1. Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.


2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Sesame Noodles