Chicken Taco Soup

Cook together (until onion is clear)
2 T olive oil
1 onion, finely chopped
1 garlic clove, minced
1 pkg taco seasoning
1 lb chicken breast, cooked

Put in Crock Pot
1 15 oz can stewed tomatoes
1 4 oz can green chilies
1 8 oz can of green salsa
1 15 oz can black beans
1 15 oz can pinto beans
1 can corn
1 1/2 c water

Add chicken mixture to crock pot.  Heat until hot.  Serve over rice with sour cream, cheese, and tortilla chips.

Family Style Calzone...

Ingredients:

1 egg, seperated
1/2 cup chopped pitted ripe olives
1 container (15 ounces) part-skim ricotta cheese
1 1/2 cups (6 ounces)shredded mozzarella cheese, divided
1/2 cup plus 2 tablespoons grated fresh Parmesan cheese, divided
1 tablespoon Italian Seasoning Mix
4 ounces sliced pepperoni, divided
pizza dough

Directions:

1. Preheat oven to 425 degrees. Separate egg. Reserve egg yolk, covered, for later use. Beat egg white lightly. Chop olives. Add olives, ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and parsley to batter bowl, mix well.

2. Divide dough in half. Flour both sides of dough. Roll out one piece of dough to a 9X13-inch rectangle. Place dough in bottom of dish, shaping to cover bottom.

3. Sprinkle 1/2 cup mozzarella cheese over dough to within 1/2 inch of edge. Layer half of the pepperoni over cheese. Spread ricotta mixture evenly over pepperoni. Top with remaining pepperoni and mozzarella cheese.

4. Roll out remaining dough and place over filling. Press dough all around edge to seal with bottom crust. Beat reserved egg yolk and brush over surface of dough. Sprinkle with remaining Parmesan cheese. Cut slits in top crust. Bake 20-25 minutes or until deep golden brown. Let stand 10 minutes before cutting.

Pizza Dough

Ingredients:

1 1/2 cups warm water
1 T. butter
1 t. salt
2 T. honey
1 T. yeast
4 cups flour

Directions:

Put water, butter, salt, honey, yeast and 2 cups of flour in mixer. Blend for a few minutes. Add 2 more cups of flour - 1 at a time. Mix 3-5 more minutes. Raise in warm oven for 1/2 hour. Makes 2 pizzas. Bake crust for 8-10 minutes at 400 degrees. Add garlic butter, sauce, toppings. Cook for 8-10 more minutes.

Shepherd's Pie

1 lb. ground beef 1 can green beans

1 can tomato soup 2 C. mashed potatoes

1 c. grated cheese

Brown beef season with onion powder. Add beef to soup and beans. Spread on bottom of casserole dish. Top with mashed potatoes. Sprinkle with cheese on top. Bake 20 minutes at 350*. Serves 4.

You can also microwave this for 15 minutes.

Parmesan Chicken and Baked Rice

I serve these 2 dishes together-each in their own 9x12 inch pan, but baking at the same time.

1 tube Ritz crackers, crushed 1 TB. garlic salt

3 TB. Parmesan cheese 1 container plain yogurt

Spread yogurt on 8 chicken breasts then roll in cracker crumb mixture. Place in buttered pan. Drizzle with 2 TB. melted margarine. Bake at 350*, uncovered, for 1 hour.

Rice:

2 C. rice 2 TB. dehydrated onion

1/4 C. margarine 6 chicken bouillon cubes

4 tsp. dried parsley 4 C. water

Combine all ingredients except rice with 2 cups water until margarine is melted. Pour over rice. Add the other 2 cups water. Bake 45 minutes to 1 hour at 350*. (Fluff after baking with fork or spoon before serving.)

Pomegranate Salad

Whipping cream

Banana

Red apples

Pomegranates

I don't have exact measurement for this. I just slice fruit into bite size pieces, use lots of pomegranates and whipping cream and mix together! It is our family tradition to eat this salad at Thanksgiving and Christmas dinner. My Mom is from Southern Utah and pomegranates grow in abundance. They call it "Dixie Salad" there.

Swiss Cheese Chicken

6 chicken breasts
6 slices of ham
6 slices of Swiss cheese
1 carton of sour cream
2 cans of Cream of Chicken
1 package of chicken Stove Top dressing

Place chicken breasts in pan.  Cover each chicken breast with a slice of ham then Swiss cheese.  Mix together sour cream & soup.  Pour over chicken breasts.  Sprinkle dry dressing over soup mixture.  Bake at 350 for 45 minutes.  (I like to make it in my crock pot too.)

Chicken Gumbo Pork Chops

Ingredients:

3 cans chicken gumbo soup
6-8 large potatoes
pork chops
water

Directions:

Brown pork chops on both sides. Place in bottom of crock pot. Peel and slice potatoes. Cut into chunks and layer on top of pork chops in crock pot. Pour 2-3 cans of chicken gumbo soup over the top and add a little bit of water so it is covering most of the potatoes. Cook on low 5-6 hours. About 30 minutes before eating, add about 2 Tablespoons of corn starch to thicken mixture. This will make it more like a gravy to pour on top.

Spaghetti Casserole

1/2 Package Elbow Macaroni
1 lb Hamburger Meat
1 Jar Spaghetti Sauce (Ragu Garden Combination is my favorite)
Cheese

Brown hamburger.  Mix in spaghetti sauce with hamburger.  Cook Elbow Macaroni noodles until tender.  Mix noodles, sauce & meat together.  Top with cheese and bake at 350 for 15-20 minutes. 

Pumpkin Turkey Chili

Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can rotel
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
(I also added a can of corn, a can of black beans, and a little cinnamon)

Directions
1.Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in rotel and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes.

Glazed Broccoli Almondine

2 lbs. Broccoli 1 T. lemon juice

1/4 C. butter 1/4 C. parmesan cheese

2 T. flour 1/4 C. slivered almonds, toasted

1 C. light cream

Wash and separate broccoli into spears. Steam in a small amount of salted water till tender crisp. Drain. Make glaze by melting butter, add flour and stir into a paste. Mix in cream and lemon juice and stir till thickened. Pour over broccoli. Sprinkle on parmesan cheese and slivered almonds.

Pork Tenderloin with Orange Rice

1/4 C. orange juice 1/4 tsp. rosemary

1 1/2 TB. soy sauce 1/4 tsp. thyme

1 tsp. olive oil 1/8 tsp. pepper

Mix ingredients and pour into a large gallon size zip-lock bag. Put 2 pieces (approximately 1 1/2 pounds) pork tenderloin into bag. Remove air and let pork marinate for 6 hours or overnight.

Wipe pork dry and brown on all sides in 1 TB. olive oil. Roast pork in a uncovered roasting dish at 400* till no longer pink. Let pork rest for 5 minutes while the pan juices and remaining marinade thicken and are heated. Slice meat diagonal, arrange on a plate, and top with sauce. Garnish with orange slices and fresh rosemary sprigs.

Orange Rice:

3 TB. butter 3/4 C. chicken stock

2/3 C. celery, chopped fine 2 TB. grated orange peel

2 TB. onion chopped 1 C. orange juice

3/4 C. water 1 C. uncooked rice

In heavy saucepan with lid, melt butter. Add celery and onion; cook until tender. Stir in water, stock, orange juice. Bring to a boil. Add rice, put the lid on, and reduce heat to simmer. Cook 25 minutes.

Carrot-Chicken Casserole

1 pkg Stove Top chicken flavored dressing
1 can Cream of Chicken soup
2 cups cooked chicken, cubed
3 carrots, grated
1/2 cup onion, chopped
1 cup sour cream
1/4 tsp sage
1/4 cup butter
Salt & Pepper to taste

Saute carrots and onions with the butter.  When tender, add chicken, soup, sage, salt & pepper.  Mix together.  Add sour cream.  Pour into casserole dish.  Prepare Stove Top as directed and top chicken mixture.  Bake at 350 for 20 minutes.

Ham Stuffed Manicotti

Ingredients:
•14 manicotti shells
•1 onion, chopped
•2 cloves minced garlic
•¼ cup butter
•3 cups cubed ham
•1/3 cup grated parmesan cheese
•6 Tbsp. butter
•6 Tbsp. flour
•3 cups milk
•½ tsp. pepper
•2 cups shredded Swiss cheese
•½ cup grated parmesan cheese

Method:
Cook manicotti as directed. (Half the time if freezing.) Drain and set aside. Sauté onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) If freezing, see directions below. Otherwise, spread half of the remaining cheese sauce in the bottom of a greased 9X13 pan. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.

Freezing directions: Spread half of the remaining cheese sauce in the bottom of a greased disposable pan. Place filled shells in pan and cover with remaining sauce. Cover and freeze.

Snicker Salad

10 Granny Smith Apples, chopped

6 snickers, crushed

Cool Whip

Mix all ingredients together.

(This is more like a dessert than a salad (:)

Snikerdoodles

1 C. soft shortening 1 1/2 C. sugar

2 3/4 C. flour 2 tsp. cream of tarter

1 tsp. soda 1/4 tsp. salt

2 eggs

Heat oven to 400*. Mix shortening, sugar, and eggs thoroughly. Stir in remaining ingredients. Roll into small balls. Then roll each one into a mixture of 2 tsp. cinnamon and 2 TB. sugar until coated. Bake 8-10 minutes.

Raspberry Pear Salad

4 medium ripe pear wedges (toss with 1 tsp. lemon juice)

8 C. salad green (spring mix)

2/3 C. pecan halves

1/2 C. fresh raspberries

1/3 C. feta cheese

Dressing

2 tsp. juice from berries

3/4 C. olive oil

3 TB. cider vinegar

2 TB. + 1 tsp. sugar

1/4 tsp. pepper

Pork Schnitzel

1 1/2 pounds thinly sliced pork cutlets

4-5 TB. extra virgin olive oil

1 C. all purpose flour

3 eggs beaten

2 C. bread-crumbs (or as much as needed to cover meat)

1 large onion chopped

1 pound button mushrooms sliced

2 tsp. paprika (sweet hungarian if possible, I used regular and was way too hot!)

1 C. whipping cream

1 TB. beef bouillon

If pork is not thin enough, I usually use my meat tenderizer and hammer them until thin. Salt and pepper each slice. First dip pork into flour. Shake off excess. Then dip into the eggs, and cover finally with bread-crumbs. (press the crumbs into the meat to make sure they coat the meat well). Heat several teaspoons of olive oil (enough to coat the bottom of the pan) in a pan over medium to medium high heat fry the pork until golden brown on each side. (Don't add meat until oil it hot)

Sauce:

Add a few tablespoons olive oil to another pan along with the onions and mushrooms and paprika. Fry until the water has cooked out of mushrooms. Add the cream and beef bouillon and mix and heat until the sauce is hot. Serve over pork. (You can also add noodles and layer with meat and sauce.)

Corn Bread

2/3 C. Corn Meal 1 TB. Baking Powder

1/4 C. Sugar 1/3 C. Oil

1 tsp. Salt 1 C. Buttermilk

1 C. Flour 2 Eggs

Preheat oven to 400* Mix corn meal, sugar, salt, flour, and powder. Also mix oil, buttermilk, and eggs. Combine both mixtures together. Heat a 9x9x2 pan coated with butter, for 5 minutes or until butter is bubbly. Add mixture and bake 25 minutes or until brown.

Cheeseburger Soup

1/2 pound hamburger 3/4 C. sliced carrots

1 tsp. dried parsley 4 TB. butter

4 C. diced peeled potatoes 1 1/2 C. milk

1/2 tsp. pepper 3/4 C. chopped onion (I use 1 tsp. onion powder)

3/4 C. diced celery 1 tsp. basil

3 C. chicken broth 1/4 C. flour

1/4 C. sour cream 8 oz velveeta cheese

Brown hamburger set aside. Saute veggies with 2 TB. butter and flour. Add broth potatoes, beef, cover and simmer for 10-12 minutes.

Add cheese milk and spices. Cook till cheese is melted. Take off heat and add sour cream.

Pumpkin Lasagna

2 C. Pumpkin 24 oz Cottage cheese

1 pk sliced mushrooms 2 eggs beaten

2 C. zucchini 1/2 C. Pesto

1 can fire roasted tomatoes 2 C. shredded mozzarella cheese

28 oz. spaghetti sauce Barilla no boil lasagna noodles

Preheat oven 350* Saute zucchini and mushrooms in butter, set aside. In a bowl stir together cottage cheese, pesto and eggs. Fold in pumpkin, set aside. Spoon 1/2 of the spaghetti sauce into the bottom of a 9x13 in. pan. Layer noodles, sautéed veggies, 1/2 of cottage cheese mixture, noodles, tomatoes, remaining mixture.

Sprinkle with 1/2 of mozzarella. Layer noodles, remaining sauce and cheese. Bake covered for 30-40 minutes.

( Lynise and I thought adding sausage would make this even better)

Pudding-Topped Fruit Salad

1 (20 ounce) can pineapple chunks
1 (8 ounce) can crushed pineapple, undrained
1 cup sour cream
1 (3.4 ounce) package instant vanilla pudding mix
2 medium ripe bananas, sliced
2 cups fresh blueberries or frozen blueberries, thawed
2 ripe peaches, peeled and sliced
2 cups sliced fresh strawberries
1 cup seedless green grapes
1 cup seedless red grapes

1.Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup. In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours.
2.In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top.

Barbecued Beans

2 (31 oz) cans pork and beans
2 (16 oz) cans kidney beans
1 (16 oz) can baked beans
1 lb. bacon, chopped
2 green peppers, chopped
2 onions, chopped
1 Tbsp. Worcestershire sauce
2 (20 oz.) bottles catsup
2 cups brown sugar, firmly packed

Drain all beans; set aside. Fry bacon just enough to remove fat. Mix all ingredients in a 5 quart casserole dish. Cover. Bake at 300 for 3 hours.
Yeild: 20 servings