Open Face Sandwiches

• good firm bread, we usually get something fancy from the deli or make our own, sliced
• deli meat sliced thin - we like turkey and roast beef best
• cheese - sliced or shredded
• mayo/miracle whip/mustard as desired
• tomato
• brown gravy - we use a packet of mix unless we have some leftover from another meal

Set the oven for 450º. While it is preheating, place empty slices of bread on a baking sheet and put in oven for a few minutes to get it slightly toasted. Pull them out and have each person build their own sandwich - the possibilities are endless. Any meat, cheese, veggie, or condiment will do. Cheese on top. When oven is preheated, place the topped bread back in the oven for 5-10 minutes or until the cheese melts. Then turn on the broiler for 1-2 minutes to brown it slightly if desired. We tend to accidentally burn things in broiler mode, but maybe you're better at it. Plate each sandwich and top with brown gravy.

Chocolate Oatmeal Cake

My mom brought this recipe when she came to visit this weekend, and we loved it so much that I made it to bring to Bible study this morning! It is a great cake to bring as a dessert item for a brunch, because it is not too sweet and hey, it has oatmeal! It's practically healthy.

• 1 1/2 cups oatmeal
• 1 3/4 cups boiling water
• 1 cup light brown sugar
• 1 cup white sugar
• 1 stick butter
• 2 large eggs
• 1 3/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp cocoa
• 1 pkg chocolate chips (12 oz)
• 3/4 cup chopped nuts (optional)

Preheat oven to 350º. In a large bowl, pour water over oatmeal. Let stand 10 minutes. Add sugars and butter, stir until butter melts. Add eggs and mix well. In a smaller bowl, mix dry ingredients (set aside 1/2 of chocolate chips). Add to oatmeal mixture and mix well. Pour into a greased 9x13 pan. Sprinkle remaining chocolate chips evenly on top of cake. Bake at 350 for 40 minutes.

Tuscan Potato Salad

From the West End Community Church cookbook, courtesy of my friend Shannon.

• 3 pounds new potatoes (cubed)
• 2/3 cup grated parmesan cheese
• 1 cup ricotta cheese
• 4 cloves garlic, pressed
• 1/2 red onion (very thinly sliced)
• 1/2 cup olive oil
• 6 Tbsp red wine vinegar
• 1/2 cup parsley, fresh (chopped)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Cook potatoes until soft and drain. While potatoes are still hot, add the remaining ingredients. Can be served warm or chilled.

Tortellini Alla Carbonara

• 1/4 lb bacon or pancetta
• 1 small red onion, diced
• 4 cloves garlic, minced
• 1 Tbsp olive oil
• 1 pkg (20 oz) refrigerated cheese tortellini
• chopped parsley to taste
• 1 cup fresh basil, chopped
• 3/4 cup light cream
• 1 1/2 cups white wine (we use chicken broth with a little vinegar)
• 1 cup grated parmesan cheese
• 1 egg lightly beaten
• sliced grape tomatoes (optional)

Fill a large stock pot with water and begin heating. Meanwhile, dice the bacon and place in a skillet heated to medium high. Add red onion and saute until cooked through, adding garlic at the end of the cooking time.

When bacon is cooked through, add pasta to boiling water and cook according to package directions. Pasta will float to the surface when done.

While pasta is cooking, add parsley, basil, wine, and a little cream to bacon mixture. Simmer to reduce slightly, stirring constantly. Add 1 lightly beaten egg, stirring constantly. Add grated cheese and drained pasta. Toss until the egg is set. Serve hot, garnish with sliced grape tomatoes if desired, along with additional parmesan cheese.

Fried Rice

• 3 cups cooked white rice - leftover is best
• chopped chicken or pork (optional)
• vegetable oil or pam
• 1/2 cup shredded carrots
• 1/2 cup frozen peas
• other vegetables optional - broccoli, bell peppers, edamame
• 3 eggs, beaten
• 1/2 Tbsp sesame oil
• 2 Tbsp soy sauce
• 1 Tbsp rice wine vinegar
• 1 tsp rooster hot sauce (with the green cap)
• 3 green onions, chopped

If using meat, add oil or pam to wok and stir-fry until cooked through. Set aside, wipe out wok. Add oil or pam to wok, stir-fry vegetables over high heat until tender. Set aside, wipe out wok. Add more oil or pam, pour in eggs and cook for 20 seconds stirring constantly until starting to get solid but still semi-runny. Add rice, sesame oil, and soy sauce, stir until rice is coated with eggs. Allow to cook for 3 minutes, stirring occasionally. Return vegetables (and meat, if used) to wok, add remaining ingredients and stir to combine.

Chicken Salad

This isn't much of a recipe, more a list of ingredients. We switch it up a lot, but this is our current favorite.

• Chopped cooked chicken
• Mayonnaise or Miracle Whip (we do half and half)
• Sliced almonds or chopped pecans
• Craisins
• Green pepper, chopped
• Salt and pepper to taste

We've also used mandarin oranges, grapes, and celery in the past. I thought chicken salad was so gross when I was younger, but now honestly I can't get enough of it.

Tortilla Pizza

• 10" flour tortilla
• spaghetti sauce
• mozzarella cheese
• italian herbs
• your favorite toppings

Place a 10" flour tortilla on a cookie sheet and spread a thin layer of spaghetti sauce on top. Sprinkle cheese over the sauce, then add your favorite toppings. Sprinkle some dried italian herbs over the toppings, cover with more cheese, and then bake in the oven at 450 for about 12-15 minutes.

We have used pepperoni, sliced red peppers and bacon, chicken and barbeque sauce, ham and feta cheese, pulled pork, and even the mixture we use for our Southwestern Salad. We used monterey jack cheese for that one. Basically, you just need a sauce, cheese, and some toppings and you're good to go! This can be a good "clean out the fridge" recipe.

Black Bean and Sweet Potato Burritos

• 2 medium sweet potatoes, peeled and diced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• One can black beans, drained and rinsed
• 1 cup vegetable stock
• 2 garlic cloves, minced
• Seasonings to taste: ground mustard, cinnamon, cayenne pepper, salt
• 4 large tortillas
• 1 cup shredded mozzarella (optional)
• ½ cup sour cream (optional)
• A couple handfuls of baby spinach

Boil the sweet potatoes in a large pot of salted water. In the meantime, sauté the onions in olive oil until translucent. Add the garlic when the onions are nearly finished. Add the black beans, vegetable stock and seasoning. Simmer, uncovered, over medium-high heat until the stock is absorbed.

Warm the tortilla shells (sprinkled liberally with cheese).

Drain the water from the sweet potatoes and set aside. When the beans are finished add the potatoes and stir.

Divide the potato and bean mixture among the four tortillas. Top with baby spinach and sour cream, roll up and dive in.

Swiss Steak

From Alton Brown's show, Good Eats.

We do not have a Dutch oven, so we usually use our big frying pan that is oven safe, or a combination of a skillet for browning the steaks and corningware for baking it.

• 2 lbs beef bottom round
• 2 tsp kosher salt
• 1 tsp black pepper
• 3/4 cup all purpose flour
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1 tsp dried thyme

Preheat the oven to 300º

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.

Add enough of the vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Rice a Roni Casserole

This is a recipe Andy's mom used to make when he was younger, only we've switched it up a bit. You can add other vegetables if you like, such as mushrooms or celery. We recently started using a yellow bell pepper instead of red because Noelle can't see it and will eat it without question!

• 1 box chicken rice-a-roni
• 3 chicken breasts, cooked and chopped
• 1 can cream of chicken soup
• 8 oz shredded cheddar
• 1 red bell pepper, diced
• 1/2 cup plain yogurt
• salt and pepper to taste

Prepare rice-a-roni according to package directions (microwave works fine!). After rice is done, pour into a large bowl. Add all remaining ingredients except half the cheese, stir to combine. Place mixture into a casserole dish, top with remaining cheese and bake for 45 minutes at 350º.

Italian Meatloaf Muffins

• 1 tablespoon olive oil
• 1 red pepper, seeded and minced
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 pound ground beef
• 2 eggs
• 1 cup quick-cooking oats
• 1/2 cup Parmesan cheese
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup spaghetti sauce
• Cooking spray

Preheat the oven to 350. Heat the olive oil in a skillet over medium heat and add the red pepper, onion and garlic. Saute until just softened, remove to a plate and cool. When the pepper-onion mixture is cool, combine all of the remaining ingredients together except for the spaghetti sauce.

Divide the meat mixture evenly among a 12-muffin tin that has been coated with cooking spray. Spread the marinara sauce evenly over each meatloaf muffin. Bake for 22 to 30 minutes, or until meat is no longer pink. Remove from the oven and let rest for 5 minutes before serving.

Spicy French Potatoes

From the West End Community Church cookbook

• 3 white potatoes, washed and cubed
• 2 sweet potatoes, peeled and cubed
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp basil
• 1/2 tsp cayenne pepper (optional)
• salt and pepper to taste

Coat baking sheet with non-stick spray. Combine all ingredients and toss well to coat. Bake in single layer at 475º for 20 minutes. You can use whatever spices you like and have on hand. You can also use all sweet potatoes or all white if you prefer.

Anniversary Chicken

From the West End Community Church cookbook

• 1 tablespoon vegetable oil
• 3 skinless, boneless chicken breasts
• 1/2 cup teriyaki sauce
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped
• 1 1/2 ounces bacon bits
• 1 Tbsp parsley, fresh (chopped, for garnish)

Preheat oven to 350. In a large skillet, heat oil over med-high heat. Add chicken breasts, and sauté 4-5 minutes each side, until lightly browned. Place browned chicken breasts in a baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, onions and bacon bits. Bake for 25-35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve. Obviously not one to make all the time (hence the name) but SO good!

Red Beans and Rice

• 2 cups water
• 1 cup uncooked rice
• 1 (16 ounce) package turkey kielbasa, cut diagonally into 1/4 inch slices
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 clove chopped garlic
• 2 (15 ounce) cans canned kidney beans, drained
• 1 (16 ounce) can whole peeled tomatoes, chopped
• 1/2 teaspoon dried oregano
• salt to taste
• 1/2 teaspoon pepper

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Vegetable Curry

• 2 Tbsp cooking oil
• 1 tsp cumin
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp grated fresh ginger
• 1 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 2 medium tomatoes, seeded and chopped
• 2 medium potatoes, peeled and diced
• 1/2 cup chopped carrot
• 1/2 cup frozen cut green beans
• 1/2 cup frozen peas
• 2 cups water
• 1/4 cup raisins
• 1/4 cup whipping cream (optional - we sometimes use coconut milk)
• 2 cups cooked rice
• fresh cilantro (optional)

In a large skillet heat oil over medium heat. Add cumin, garlic, salt, garam masala, ginger, turmeric, and cayenne. Cook and stir for 15 seconds (watch closely to avoid burning). Add tomatoes, potatoes, carrot, green beans, peas, water and raisins. Bring to boiling; reduce heat. Simmer, covered, for 15-20 minutes or until vegetables are tender. If desired, stir in cream. Serve with rice, garnish with cilantro.

Spring Rolls

Andy loves Thai food, and several years ago he decided to try making his own spring rolls. These turned out very well and we really enjoy making them. They freeze well, and you can pull out just a couple at a time to go along with a meal. They can go straight from the freezer into the frying pan.

• 1 pkg dried bean vermicelli noodles
• 2 cloves garlic
• cilantro, chopped
• 1 tablespoon oil
• 1 lb ground pork
• 3 oz raw prawn meat, finely chopped (we do not use)
• 1 medium carrot, grated
• 3 green onions, chopped
• 2 tsp fish sauce (we do not use)
• 1 Tbsp chili sauce
• 2 tsp cornstarch
• 2 Tbsp water
• 25 spring roll wrappers
• oil for deep frying

Break the vermicelli into pieces and place in a heat-proof bowl. Cover with boiling water and leave to soak for 4 minutes or until soft, drain well.

Chop the garlic and cilantro finely. Heat the oil in a wok or frying pan. Add the garlic and cilantro and stir-fry for 30 seconds. Add the ground pork and prawn meat and stir-fry for 5 minutes. Add the carrot, green onions, fish sauce, chili sauce, and noodles to the wok. Stir well and then allow to cool.

In a small bowl, mix the cornstarch and water to form a paste. Place the spring roll wrappers on a damp tea towel and cover with one end of the towel.

Place 1 wrapper at a time, with a corner towards you, on another damp tea towel. using your fingertip, wet all the edges with the cornstarch paste.

Place 1 Tbsp of filling in the center of the wrapper and spread out to form a sausage shape. Fold the edges towards the center and roll up tightly. Seal the edge with paste. Continue with the remaining wrappers and filling, keeping the spring rolls covered with a damp tea towel.

Heat the oil to moderately hot in a wok or deep frying pan and cook 3 or 4 spring rolls at atime until they are golden brown. Remove from the oil using a wire mesh strainer, tongs or a slotted spoon. Drain the spring rolls on paper towels and serve immediately with a dipping sauce.

*We use a mixture of soy sauce, brown sugar, and sesame seeds as a dipping sauce.

Nacho Chicken and Rice Wraps

From the West End Community Church cookbook

• 2 cans cheddar cheese soup
• 1 cup water
• 2 cups salsa
• 1 1/4 cups minute rice (uncooked)
• 2 chicken breasts (cooked and cubed)
• 16 flour tortillas
• shredded cheese (optional)
• sour cream (optional)

Spray your crockpot with non-stick spray. Mix soup, water, salsa, uncooked rice, and chicken in your crockpot. Cover with lid and cook on low for 6-7 hours or until the rice is done. Fill flour tortillas with the mixture and top with cheese and sour cream if you like! This makes a lot of food and is very tasty. You can also use crunchy tortilla chips to make nachos with this mixture, or put it between two tortillas to make a quesadilla. Black Beans make a great side dish for this meal.

Santa Fe Soup

From the West End Community Church cookbook

• 1 pound ground beef
• 2 cans shoepeg corn
• 1 can kidney beans
• 1 can pinto beans
• 1 can black beans
• 1 can rotel (mild)
• 1 can tomato (diced)
• 2 packages dry ranch dressing (dry mix)
• 2 packages taco seasoning mix
• 2 cups water
• cheddar cheese (shredded)
• sour cream (low-fat)
• tortilla chips
  

Brown meat and drain fat. Put all ingredients in a large pot, bring to a boil, and then simmer on low for at least an hour and a half. You can also put in in the crockpot in the morning and simmer all day if you prefer. Serve with broken up tortilla chips, cheese, and sour cream. Absolutely delicious and it makes a lot!

Crash Hot Potatoes

From The Pioneer Woman Cooks

• new potatoes or other small round potatoes
• olive oil
• kosher salt
• pepper
• rosemary, or other desired herbs

Bring a pot of salted water to a boil. Add potatoes, cook until they are fork tender.

On a sheet pan, generously drizzle olive oil. Place potatoes on sheet leaving room between each potato.

With a potato masher, gently press down each potato until it slightly mashes. Rotate 90º and mash again. Brush the tops of each potato generously with olive oil.

Sprinkle potatoes with salt, pepper, and herbs. Bake at 450º for 20-25 minutes or until golden brown.

These even taste good cold!

Roasted Sausage and Grapes

We hadn't made this recipe in about 5 years, but made it again recently and LOVED it! The cookbook gives a basic recipe for mashed potatoes along with it, and we use the grape sauce as a gravy, mixing sausage, mashed potatoes, and grapes in every bite. Noelle didn't want the sauce, but loved everything else.

Serves 6 to 8, so I cut it about in half.

• 3 lbs Italian sausage, cut into 3 inch lengths.
• 3 T unsalted butter
• 2.5 lbs red or green seedless grapes, stemmed (6-7 cups)
• 1/4 cup balsamic vinegar

Preheat the oven to 500º. Bring a large pot of water to a boil over high heat. Prick the sausages with the tip of a knife and add them to the boiling water. Boil for 8 minutes, drain and set aside. Melt the butter in a large roasting pan over low heat. Add the grapes and toss to coat them with the butter. Transfer the parboiled sausages to the pan and push them down into the grapes so they will not brown too quickly. Roast the sausages and grapes in the preheated oven, turning the sausages once, about 25 minutes. With a slotted spoon, transfer the sausages to a heated serving platter (we put them in a pyrex and stuck them back in the turned off oven).

Place the roasting pan on top of the stove over a medium high flame and add the balsamic vinegar. Stir to scrape up the browned bits on the bottom of the pan and cook the vinegar and grapes until they are thick and syrupy, about 5 minutes. Mash the grapes slightly as you are stirring. Pour the sauce over the sausages and serve immediately, accompanied with mashed potatoes.

Chicken Enchiladas

From the West End Community Church cookbook

• 2 Tbsp butter
• 2 large onions, chopped
• 2 cups chopped cooked chicken
• 1 red bell pepper, diced
• 6 oz cream cheese, cubed
• 1/4 tsp salt
• 1/4 tsp pepper
• 18 oz canned diced green chilies
• 2 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp cumin
• 1/2 tsp sugar
• 14 oz can chicken broth
• 1/2 cup salsa
• 10 flour tortillas
• 2 cups shredded cheddar cheese

Melt butter in a large skillet over medium high heat. Add 3/4 of the chopped onions and saute until carmelized. Reduce heat to low and add chopped chicken, bell pepper, cream cheese, salt and pepper. Set aside.

Pulse chilies, remaining onion, garlic, oregano, cumin and sugar in blender until combined. Bring mixture and chicken broth to a boil. Cook 5 minutes or unti slightly thickened. Remove from heat and stir in salsa.

Spread 1/3 mixture evenly on bottom of a lightly greased 9x13 dish. Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in baking dish. Top with remaining mixture; sprinkle with cheese. Bake at 375º for 25 minutes.

*Good to double and freeze

The Big Frittata

From the West End Community Church cookbook

• 2 Tbsp olive oil
• 8 oz kielbasa thinly sliced
• 1/2 bag frozen hash browns
• 1 red bell pepper, chopped
• 1 garlic clove, minced
• 1/2 cup grated Parmesan
• 8 eggs, beaten
• 2 tsp basil
• 1/4 cup water
• salt and pepper to taste

Heat oil in a large oven proof skillet over medium high heat. Add sausage, potatoes, water, salt, pepper and garlic to skillet. Cover and steam/saute for 4-5 minutes or until potatoes are just cooked and sausage loses its raw color. Remove lid; add peppers, cook 4-5 more minutes unti liquid evaporates and ingredients start to brown.

Meanwhile, lightly beat eggs with Parmesan, basil, salt and pepper. Shake the skillet to evenly distribute the ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, 1-2 minutes. Place the pan in the oven at 400º and bake until eggs are puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges and serve.

Foil Pack Taco Chicken

• 4 chicken breasts
• 1 pkg taco seasoning
• 1/2 lb red potatoes, thinly sliced
• 1 cup salsa
• 1 cup shredded mexi-cheese
• 1 green pepper, sliced
• salt
• cooking spray
• sour cream or yogurt

Preheat oven to 400º. Lay out 4 large sheets of foil. Lightly spray with cooking oil. Place 1/2 cup sliced potatoes in center of each piece of foil, sprinkle with salt. Coat both sides of chicken with taco seasoning, place each on top of one pile of potatoes. Top evenly with salsa, green pepper, and cheese. Bring up foil sides. Double fold top and ends to seal, leaving room for heat circulation. Place in 15x10 baking pan. Bake 35 minutes, remove from oven, let stand 5 minutes. Carefully open, allowing steam to release. Serve with sour cream or yogurt.

Schnitzel Beans

• 2 cans green beans
• 1 Tbsp bacon bits, or chopped bacon
• 1/4 cup brown sugar
• 1/4 cup red wine vinegar
• 1 large onion, sliced in rings
• garlic salt

Mix all ingredients in a medium pot. Cover and simmer one hour or longer.

Southwestern Salad

• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 1 red pepper, diced
• 1/2 red onion, minced
• 2 cloves garlic, minced
• 1/4 tsp chili powder
• 1/2 tsp cumin
• 1 Tbsp apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper

Serve on lettuce with shredded cheese, salsa, ranch dressing, and crumbled tortilla chips.

The mix also tastes good as a chip dip for whatever you have leftover after salads.

Black Beans

• 2 cans black beans
• 1 can rotel
• salt
• pepper
• garlic powder
• balsamic vinegar

Combine in a pan on the stove, simmer on low for 30 minutes.

Pasta Primavera

• 8 oz rotini, cooked and drained
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 2 cups broccoli
• 1/2 cup shredded carrot
• 3-4 cloves garlic, minced
• 3/4 cup peas
• 1/2 cup chopped parsley
• 1/2 pint light whipping cream
• 2 Tbsp butter
• 1/2 cup shredded parmesan
• salt and pepper

Over medium heat, spray wok or pan with Pam. Saute broccoli 2 min, add other veggies and garlic, saute until tender. Remove from pan.

Melt butter in pan, whisk in cream and cheese until smooth. Add pasta to pan, stir until coated with sauce. Add veggies back in along with parsley, turn off heat, stir until combined. Salt and pepper to taste.

Lentil and Orzo Salad

• 1 cup lentils
• 1 cup orzo
• 1 small container crumbled feta cheese
• 3-4 garlic cloves, finely diced
• 1 red pepper, finely diced
• 1/2 cup cucumber, finely diced
• 1 cup chopped fresh herbs (we use parsley and basil)
• 1/4 - 1/2 cup olive oil
• 1/4 - 1/2 cup apple cider vinegar
• salt and pepper to taste

Prepare lentils and orzo as directed on package, drain and pour into a large bowl. While still hot, stir in remaining ingredients. Add 1/4 cup oil and vinegar to start, taste and decide whether it needs the second 1/4 cup.

Refrigerate and serve cold.

Italian Beef

• roast
• 1 jar pepperoncinis
• 1 packet italian dressing mix

Place roast in crock pot. Pour dressing mix and jar of pepperoncinis on top. Cook on low for 6-8 hours. Serve on rolls with provolone cheese.

Andy's Guacamole

• 1/8 tsp cayenne
• 1/8 tsp chili powder
• 3/4 tsp cumin
• 2 avocados, mashed
• juice of 1 lime
• 1/8 cup chopped cilantro
• salt to taste

Mix all ingredients, serve with chips or crackers

Chili

• 1 lb ground beef
• 1 small onion, diced
• to taste - salt, pepper, garlic powder, chili powder
• 1 can chili beans
• 1 can kidney beans
• 1 can tomato paste
• 1 can tomato sauce
• 1 can rotel

Brown ground beef with onion and seasonings. Add to all other ingredients in a large pot on the stove, simmer at least 30 minutes.

Chicken and Biscuits

• 1 can cream of chicken soup
• 1/2 can water
• 2 cups cooked chopped chicken
• 1/2 cup frozen peas
• 1 can Grands or 2 cans regular size biscuits

Mix soup, water, chicken and peas and pour into a 9x13 pan. Place biscuits on top of the soup mixture. Bake at 350º for 25 minutes.

Cauliflower in Cheese Sauce

• 2 cups cauliflower
• 1 Tbsp margarine
• 1 Tbsp flour
• dash pepper
• 1/2 cup milk
• 1/2 cup shredded cheese

In a saucepan cook cauliflower, covered, in a small amount of boiling water for 8-10 minutes. Drain, remove from pan.

In the same pan, melt butter. Stir in flour and pepper. Add milk all at once. Cook and stir until thick and bubbly. Add cheese, stir until melted. Stir in cauliflower.

This sauce would work well on any vegetable, really. We've used it on broccoli and cauliflower.

BBQ Chicken

• 1 cup barbeque sauce
• 1/2 cup brown sugar
• 1 tsp mustard
• 1/2 cup ketchup
• 1/4 cup water
• chicken breasts

Combine sauce ingredients in a small pan, bring to a boil then simmer for 10-15 minutes. Place chicken breasts in a greased 9x13 pan. Pour sauce over chicken, reserving some in a bowl for use after it is cooked. Bake at 350º for 25-30 minutes and serve with remaining sauce.

American Tacos

• 2 lbs ground beef
• 1 large can tomato sauce
• 2 packets taco seasoning
• 2 cans chili beans
• fritos
• lettuce
• tomatoes
• sour cream
• shredded cheddar

Cook ground beef, combine with tomato sauce, taco seasoning and chili beans. Serve on top of fritos with lettuce, tomatoes, sour cream, and cheese.

Chicken Linguine with Peanut Sauce

• 12 oz linguine or spaghetti
• 2 carrots, diagonally sliced
• 1 lb boneless skinless chicken breasts
• 1 tbsp vegetable oil
• 1/2 cup peanut butter
• 1/2 cup hot water
• 2 tbsp soy sauce
• 2 tbsp rice or cider vinegar
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/2 tsp sesame oil
• Dash hot pepper sauce
• 4 green onions, sliced
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped peanuts
  

In large pot of boiling salted water, cook linguine for 5 minutes. Add carrots; cook for 3 minutes or until linguine is tender but firm. Drain and return to pot, reserving 1/2 cup of the pasta water.

Meanwhile, cut chicken crosswise into thin slices. In skillet, heat oil over medium-high heat; cook chicken for 5 minutes or until golden and no longer pink inside. Add to pasta mixture.

Whisk together peanut butter, water, soy sauce, vinegar, garlic, ginger, oil and hot pepper sauce; add to pasta and toss to coat, adding pasta water if desired to moisten. Serve sprinkled with onions, coriander and peanuts.