Vegetable Pasta

2 lg Zucchini
2 lg tomatoes
4 cloves of garlic
olive oil
mushrooms (optional)
1 lg onion
fresh basil
salt and pepper to taste
1 can chicken broth
splash white wine
Asparagus

Cut up vegetables and saute in olive oil. When the vegetables are soft add chicken broth and wine simmer for 20 min., stir in basil.  Serve over your favorite pasta with grated parmesean cheese.

Chicken Spinach Pastry

1 Box of Pepperidge farm pastry sheets
1 Box frozen chopped spinach
1 egg
1/2 cup feta cheese
1/4 cup chopped onion
3 cloves minced garlic
4 Boneless chicken breasts (halved and tenderized)


Take out pastry sheet and roll out and cut into 4 sheets (8).
Mix next 5 ingredients in bowl.
Place on pastry sheet and place a chicken on each fold into triangle a seal edges together.

Place on baking sheet bake 400 degrees for 20 minutes or until brown. Makes 8.

Serve it with sliced tomatoes.

Quiche Lorraine

4 crusts
2 1/2 lbs bacon cooked
2 cups swiss cheese cubed
2/3 cup minced onion

Beat the next ingredients together in bowl
8 beaten eggs
1/3 tsp cayenne pepper
4 cups light cream
1/2 tsp salt
1/2 tsp sugar

Partially bake crusts. Sprinkle bacon, cheese, onion on crust.

Pour on remaining ingredients.

Bake 15 mins @ 400 degrees then reduce to 300 degrees for about 30 min. Insert knife, should come out clean when done.

Lemon Chicken with Cashews - Stir Fry

1 T vegetable oil
2 1/2 t Asian sesame oil
1/2 t chili oil
1 lb boneless chicken breast cut into strips
2 bell peppers sliced
1 pkg 7 oz snow peas halved on the diagonal
2 cups shredded lettuce
1/2 cup cashews or to taste

Sauce

1 t minced fresh ginger
1 clove garlic minced
2 T soy sauce
2 T dry sherry
2 T Chicken broth
1 1/2 t sugar
3 T lemon Juice
1 t lemon zest
1/8 cayenne pepper
1 1/2 t corn starch dissolved in cold water

Heat oils in skillet add chicken, bell peppers, snow peas and lettuce and stir fry until chicken is done, and vegetables are crisp tender. Combine all sauce ingredients and pour over stir fry mixture, cook until sauce thickens, serve with rice and garnish with cashews.

Pork Chops

6 Pork chops (loin)
1 sliced green pepper (ring)
1 sliced Bermuda onion (ring)
1 can pineapple rings
teriyaki sauce
pat of butter

6 pieces of aluminum foil

Place Pork Chop on foil and add 1 ring of pineapple, 1 ring of onion, 1 ring of pepper, pat of butter, add salt and pepper to taste then put on teriyaki sauce (about 3 T ). continue till all chops are wrapped.

Put on grill and cook for 40 mins until done.

MJ's Coke and Catsup Chicken

1 12 oz can of Coca Cola
1 Bottle Heinz catsup
Chicken parts

Add Coca Cola and Catsup in a 1 1/2:1 ratio in a bowl and mix well. Marinade chicken pieces for 1 hour in the refrigerator. Layer tin foil into pan - this stuff is very sticky. Arrange chicken in baking pan. Bake at 350F. Use excess marinade to baste chicken several times during cooking.

Technical Note: If you are a die hard Republican, store-brand catsup may be substituted.

Rick's NM Green Chile Rolls

1 Flour Tortilla
1-2 TSP Cream Cheese
2 Whole Hatch Green Chiles (roasted)
1 Slice Ham

Apply cream cheese thinly to inside of flour tortilla. Lay ham on top of cream cheese. De-stem and seed chile and lay flat on top of ham. Roll tortilla and secure using several toothpicks. Heat in oven at 300F until outside of tortilla is slightly brown and cream cheese is warm. Cut tortilla
into 1-2 inch thick sections.

Technical Note: if fresh Hatch green chiles are not available in your area diced canned can be substituted. Anaheim green chiles may also be acceptable - roast until very well cooked and peel, seed, and stem .

Mish Mosh - Robert Church

Lg package of lg shell maccaroni
1/2 lb ground beef cooked taco style
2 cans stewed tomatoes
tomato juice
olive oil
salt
pepper

Pour approximately 6 drips of olive oil in boiling water along with a pinch of salt. Add shell maccaroni. Boil aproximately 11 to 12 minutes. Drain. Add cooked ground beef and stir. Add 2 cans stewed tomatoes and stir tomato juice to desired texture. Let simmer 5 minutes stirring several times. Salt and pepper to taste.

Judy's Barbecue Spare Ribs

4 Lb’s Spareribs
1 Onion
2 Tablespoons White Vinegar
½ Lemon Or 1 Tablespoon Lemon Juice
1 Cup Catsup
3 Tablespoons Worchester Sauce
1 Cup Water
2 Stalks Celery
1 Teaspoon Mustard Powder
2 Tablespoons Brown Sugar

Fry Onions Until Golden Brown. Add The Rest Of The Ingredients Listed Above To Make The Sauce. Cook on Low Heat For A Half Hour Until All Ingredients Are Combined.

Brown Ribs Under Broiler Turning Over Now And Then To Brown And Get Rid Of The Excess Fat.

Place Browned Ribs In Roaster Pan And Pour Sauce Over Ribs

Bake At 350 Degrees For 2 Hours. Enjoy!!!

This Recipe Feeds About 4-5 People Who Love Ribs..

Stuffed Green Peppers

2 large green sweet peppers
Dash salt (optional)
3/4 pound ground beef, ground pork, ground lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 71/2-ounce can tomatoes, cut up
½ cup water
1/3 cup long grain rice
1 tablespoon Worcestershire sauce
½ teaspoon dried basil or dried oregano, crushed
½ cup shredded American cheese (2 ounces)
1 can of tomato soup


1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse sweet peppers into boiling water for 3 minutes. If desired, sprinkle insides with a dash of salt. Invert on paper towels to drain well.

2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil, or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered , for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup of cheese.

3. Fill peppers with meat mixture. Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a 375* oven about 15 minutes or till heated through. Sprinkle with the remaining 1/4 cup of cheese. Let stand about 2 minutes or till cheese is melted. Makes 4 servings.

Taryn’s “No Trick” Spaghetti

If Heather’s Corry likes this spaghetti, EVERYONE will like it!

Ingredients:

½ - 1 lb. hamburger meat
½ - 1 lb. Italian sausage (hot or mild)
1 pkg. McCormick’s spaghetti sauce mix
1 6 oz. can tomato paste
2 ¼ cups water
3 chopped homegrown tomatoes (optional)
½ tsp. salt
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. Italian spice
1 small can sliced olives
1 small can sliced mushrooms
1 bag angel hair pasta (or your choice)

To Cook:

Brown hamburger & sausage together. Season as desired. Drain. Add 1 pkg. spaghetti sauce mix and follow directions on package. Add in fresh tomatoes (optional), salt, garlic powder, black pepper, Italian spice, olives, mushrooms. Mix well.

Cover and simmer on low for at least 15 minutes. The longer the better. Serve over pasta.
Serves 5-6

Pampered Chef Pizza

Preferred tools for this recipe are a Pampered Chef pizza stone and a Pampered Chef garlic press. No, I do not sell Pampered Chef, but I love their products! (contact Wendy for products - http://pamperedchef.biz/wendyh )

Ingredients:

1 can Pillsbury pizza dough
2 cloves garlic
1 cup cheddar cheese
1 cup mozzarella cheese
Italian spice

Optional toppings:

1 zucchini
½ onion (optional)
1 fresh tomato
1 pkg. pepperoni (optional)
¼ - ½ lb. cooked sausage
1 can sliced olives
1 can sliced mushrooms or 1 cup fresh mushrooms

To Cook:
On a round pizza stone, spread pizza dough evenly. Cook for 10 minutes on 350 degrees, until a little bit browned. Using a garlic press, add garlic to pizza crust and spread around with a rubber spatula. Add cheese, Italian spice and chosen toppings. Cook at 350 for 10-15 minutes or until bubbly and toppings are cooked.

Mary Joy’s Barbeque Beef

Each of the “second generation” ate this more than once in the 1950s, probably on the green-lidded patio of the house on Oakland Avenue. Mary Joy and Ed loved to entertain. Well, at least Mary Joy did. But Ed was always willing to go along,
particularly if Sam and/or Sol were among the guests.. Even more so after he discovered left handed golf clubs and could join in with them, Harry Sher, and Ed Eisen, (wait, that is a fivesome) on a local course earlier in the day. In later years the backyard gatherings became golf redux. Not sure what they were talking about in 1956.

Mary Joy’s standard cook-out menu usually included this barbeque beef, served on potato rolls from Dunfords. A good Portuguese bun or French roll would probably stand up even better to the sauce. It keeps for hours in a chaffing dish on the
buffet table.

Prepare an oven roast (medium rare not Mary Joy Overdone) and slice it wafer thin. Prepare sauce:

1 onion, diced
3 Tbls Worcestershire sauce
1 Tbls vinegar
½ tsp prepared mustard
½ C chopped celery
4 Tbls lemon juice
1 tsp salt
1 C catsup
1 C water
cayenne and Tabasco to taste.

Mix all sauce ingredients and heat but do not boil. Put into a chaffing dish with the roast. Serve over potato rolls or good quality sandwich buns.

Linguine with Sicilian Tuna Marinara -- Recipe from Rachael Ray

3 Tablespoons Extra virgin olive oil
4 cloves garlic minced
A couple shakes crushed red pepper flakes
1 can - 12 oz. Albacore tuna, packed in water, drained and broken up with a fork
1 can (28 oz.) crushed tomatoes
A palmful chopped fresh flat-leaf parsley
1 pound linguine, cooked al dente

In a deep skillet, heat olive oil, garlic, and crushed red pepper over medium heat until garlic speaks. Add tuna meat and sauté until tuna is completely flake and warm through. When the bottom of the pan is covered with nice fishy mush, add
crushed tomatoes and the chopped parsley. Heat through and reduce heat to low until pasta is cooked and drained. Dump cooked linguine into the pasta and toss thoroughly with sauce. Turn out onto a serving dish or serve right from the hot pan
with crusty bread and a green salad. Feeds 4


Note: I use a lot of recipes from Rachael Ray. I chose this one in particular because it was surprisingly delicious, doesn't require many ingredients and is very affordable. If you keep these few items stocked in your pantry you will always be
ready to serve those unexpected dinner guests.

Cabbage Rolls

2 large heads of cabbage
1-2 lbs lean ground chuck
1/3 cup long grain uncooked rice
2 eggs
1/2 cup tomato juice
Salt, pepper, and garlic to taste
1/2 grated onion
juice 1/2 lemon
1/2 cup concord grape jelly

Mix all together. Taste to make sure that the sweet and sour flavor is balanced. Either add more jelly and/or lemon.

Soften cabbage in boiling water or in microwave oven. Separate leaves and cool. Place ball of meat in center of each leave
and roll up covering meat completely. Place rolls in roaster and cover with the juice.

Bake in 325 degree oven for about 2 hours. Uncover for last 1/2 hour to brown.

Juice:
1 large can tomato juice
1 small can tomato sauce
1 small can crushed tomatoes
juice 2 lemons
1/2 cup concord grape jelly

Super Sloppy Joes (Rachael Ray)

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand

Meat Loaf

2 lbs ground chuck

3/4 cup dried bread crumbs

2 eggs - slightly beaten

3/4 cup water

1/3 cup ketchup

1 pkg. Lipton onion soup mix

½ tsp black pepper

garlic to taste

In large bowl, combine all ingredients. Place in greased loan pan. Bake uncovered for about one hour in 350° oven or until done. Let stand 10 minutes before slicing.

Oxtail Soup

2 lbs lean oxtails 2 bullion cubes 1 or 2 cans tomato sauce 1 can crushed or chopped tomatoes 3/4 cup large lima beans 1 onion diced 2 stems celery - cut up 2 sliced carrots ½ tsp garlic salt ½ cup instant barley 1 small package frozen vegetables Salt and pepper to taste Boil oxtails in about 4 quarts of water until partially tender. Chill and remove fat that has formed on top. Replace pot over heat. Add bullion cubes, onion, celery, carrots, tomato sauce, seasonings, tomatoes and beans. Cook slowly for 3 hours. About one hour before end of cooking, add barley and veggies. Finish cooking until beans are tender. 

Beef Stew

2-3 lbs. Lean beef cubes

3/4 cup flour

salt and pepper to taste

Garlic powder

Vegetable oil

2 bullion cubes

1/3 cup soy sauce

2 carrots sliced

2 cups celery

2 sliced onions

3 medium raw potatoes

8 oz fresh or canned mushrooms

1 small package frozen vegetables

Season meat with salt, pepper and garlic. Dredge in flour and brown in frying pan. Place meat in roaster and add tow cups of water to drippings in flying pan. Add bouillon cubes to dissolve in liquid. Pour over meat and bake in oven until meat is tender. Add carrots, onion and celery and cook until tender. Then add the cubed potatoes. Dissolve 3 Tbs flour in 1/3 cup cold water and add soy sauce to mixture. Pour over contents in roaster. Lastly add frozen vegetables and mushrooms. Heat all together thoroughly prior to serving.

Nana’s One Dish Meatball Stew

Shapiro’s Meatball Stew

2 lbs. lean ground beef
½ grated onion
½ minced garlic
Salt & pepper
1 cup breadcrumbs
¾ cups water with beef bullion cubes
2 eggs beaten
3 medium raw potatoes-cut up
1 can water chestnuts
1/3 cups soy sauce
1 pkg. frozen veggies
Mushrooms (optional)
Flour & vegetable oil

Mix beef with onion, garlic, salt & pepper, bread crumbs, eggs. 
Add the water with bullion and add to the meat mixture. Mix well. 
Make 2 inch round meatballs (1 inch high). Roll in flour. Fry in the vegetable oil until browned. 
Place meatballs in a big pan. Add 1 cup water with 1 bullion cube to pan used for browning meatballs.
Add soy sauce to form gravy. 
Pour gravy over meatballs. Bake for 1 hour @ 325 degrees. Peel & cube potatoes-add to the pan & bake for ½ hour. 
Add mixed veggies & water chestnuts (and mushrooms if using). Bake an additional 20 minutes. Serve!!!