Taco Soup

In a big pot, bring to boil;
2 chicken breasts, shredded (can use canned chicken too)
5 1/2 cups water and chicken broth
1 beef bullion cube
1 chicken bullion cube
1 can corn
1 can pinto or black beans
1 can Mexican flavored chopped tomatoes
1 can sliced olives
1 can diced green chilis
2 green onions, chopped
2 Tbsp lime juice
1 tsp cumin
1 tsp chili powder
1 tsp garlic
1/2 tsp crushed red peppers

Serve over tortilla chips with cheese and sour cream.

Chicken Lettuce Wraps

I found this recipe on Food.com.  We just love the lettuce wraps at P.F. Changs, and this one tasted just like them.  

Special Sauce

¼ cup sugar

½ cup water

2 Tbsp soy sauce

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp lemon juice

1/8 tsp sesame oil

Hot Mustard Sauce

1 Tbsp hot mustard

2 tsp water

1-2 tsp garlic and red chile paste

Chicken Filling

3 Tbsp oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushroom

3 Tbsp chopped onions

1 tsp minced garlic

4-5 leaves iceberg lettuce

Stir Fry Sauce

2 Tbsp soy sauce

2 Tbsp brown sugar

½ tsp rice wine vinegar

Optional Toppings:

Chinese rice noodles

Grated carrot

Bean sprouts

Fresh herbs

Green onions

Crushed peanuts

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl.  Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.  Mix well and refrigerate this sauce until you’re ready to serve.

Combine the hot mustard with the water and set this aside as well.  Eventually everyone can add their desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.  Saute chicken breasts for 4-5 minutes per side or done.  Remove chicken from the pan and cool.  Keep oil in the pan, keep hot. 

As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.  Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When the chicken is cool, mince it as the mushrooms and water chestnuts are.  With the pan still on high heat, add another Tbsp of vegetable oil.  Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.  Add the stir fry sauce to the pan and sauté the mixture for a couple minutes.

Serve chicken mix in the lettuce “cups” with or without the optional toppings of your choice and a drizzle of special sauce (as spicy as you like, using the mustard and chili sauce).

Barbecue Beans

1/2 lb ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
1/2 cup packed brown sugar
1/2 cup ketchup
1/2 tsp ground ginger
Dash ground cloves
2 cans (31 oz each) pork and beans

In a large skillet, brown beef with onion, green pepper, and celery until meat is browned and vegetables are tender.  Drain fat.  Stir in brown sugar, ketchup, ginger and cloves.  Add beans and mix well.  Spoon into a 2 1/2 qt. casserole.  Bake, uncovered, at 350 degrees for 1 to 1 1/2 hours or until beans are as thick as desired.

Stuffed Squash for Two

1 medium acorn squash
1 Tbsp butter, melted
2 Tbsp brown sugar
3/4 tsp salt, divided
1/8 tsp pepper
1/2 lb ground beef
3 Tbsp chopped celery
3 Tbsp chopped onion
2 Tbsp all purpose flour
1/2 tsp rubbed sage
3/4 cup milk
1 cup salad croutons
1/4 cup shredded cheddar cheese

Cut squash in half; discard seeds. Place squash cut side down in an 11x8 baking pan; add 1/2" of hot water.  Bake, uncovered, at 350 degrees for 30 minutes.  Drain water from pan; turn squash cut side up.  Brush with butter; sprinkle with brown sugar, 1/4 tsp salt and pepper.  Bake 30-40 minutes longer or until squash is tender.

Meanwhile, in a skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain.  Stir in flour, sage and remaining salt.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in croutons.  Spoon into squash halves.  Bake, uncovered, for 25 minutes.  Sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.

Stuffed Grilled Zucchini

4 medium zucchini
5 tsp olive oil, divided
2 Tbsp finely chopped red onion
1/4 tsp minced garlic
1/2 cup dry bread crumbs
1/2 cup shredded mozzarella cheese
1 Tbsp minced fresh mint
1/2 tsp salt
3 Tbsp grated Parmesan cheese

Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4" shells.  Brush with 2 tsp oil; set aside.  Chop pulp.  In a large skillet, saute pulp and onion in remaining oil.  Add garlic; cook 1 minutes longer.  Add bread crumbs; cook and stir for 2 minutes or until golden brown.

Remove from the heat.  Stir in the mozzarella cheese, mint and salt.  Spoon into zucchini shells.  Sprinkle with Parmesan cheese.  Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.

Green Bean Casserole

2 cans (10.75 oz each) condensed cream of mushroom soup, undiluted
1 cup milk
2 tsp soy sauce
1/8 tsp pepper
2 pkgs (16 oz each) frozen whole or cut green beans, cooked and drained
1 can (6 oz) french-fried onion, divided

In a bowl, combine soup, milk, soy sauce, and pepper.  Gently stir in beans.  Spoon half of the mixture into a 8x12 baking dish.  Sprinkle with half of the onions.  Spoon remaining bean mixture over the top.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through.  Sprinkle with remaining onion.  Return to the oven for 5 minutes or until the onions are brown and crispy.

Tasty Beets

2 cans (13.25 oz each) sliced beets, drained
1 can (16 oz) whole berry cranberry sauce
1/4 cup orange juice concentrate

In a large saucepan, combine the beets, cranberry sauce and orange juice concentrate.  Cook and stir over low heat until heated through.  Serve with a slotted spoon.

Ribboned Vegetables

2 medium carrots
2 small zucchini
2 small yellow summer squash
1 Tbsp butter
2 tsp lemon juice
1 tsp prepared horseradish
1/2 tsp salt
1/8 tsp pepper

With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each vegetable.  Melt butter and saute vegetables until tender.  Add the rest of the ingredients and toss to coat. 

Tortellini Bake

2 pkgs (9 oz each) refrigerated cheese tortellini
2 small zucchini, diced
2 small yellow squash, diced
1 medium onion, diced
2 medium sweet red peppers, diced
2 tsp dried basil
1 tsp salt
1 tsp pepper
2 Tbsp olive or vegetable oil
2 cups (8 oz) shredded mozzarella cheese
2 cups half-and-half cream

Cook tortellini according to package directions.  Meanwhile, in a skillet, saute zucchini, squash, onion, red pepper and seasonings in oil until vegetables are crisp-tender.  Drain tortellini and rinse under hot water.  Combine the tortellini, vegetable mixture, mozzarella and cream.  Transfer to a greased 3 qt. baking dish.  Bake, uncovered, at 375 degrees for 30 minutes or until heated through.

Broccoli Cheese Casserole (The easy one)

2 pkgs broccoli cooked and drained
1 cup mayonnaise
2 eggs
1 small can cream of mushroom soup
2 cups grated cheese
1/2 cup chopped onion
Turkey or chicken chunks (opt.)

Mix all together and bake at 375 degrees for 30-45 minutes. 

Corned Beef and Cabbage

Note: This is a conglomeration of several recipes I found on the Internet.  I didn't like the cut of beef they sell in the corned beef packages (too spongy), but the sauce and vegetables in this recipe were fantastic.  If I were to do it again, I'd use a less fatty meat and look up how to pickle it myself to make it "corned".

3 lbs corned beef brisket with spice packet
1/3 cup brown sugar
4 Tbsp butter (divided)
1 Tbsp mustard
1/3 cup ketchup
3 Tbsp apple cider vinegar
10 small red potatoes, cubed
5 carrots, peeled and cut into 3" pieces
5 large cloves of garlic
2 bay leaves
12 whole peppercorns
1 large head cabbage, cut into small wedges
1 large white onion, cut into wedges

Place corned beef in a large pot and cover with water.  Add spice packet that came with the corned beef.  Cover pot and bring to a boil, then reduce to a simmer.  Simmer approximately 50 minutes per pound or until tender.

While the meat is simmering, combine the brown sugar, 2 Tbsp butter, mustard, ketchup, and vinegar in a small saucepan.  Heat, stirring constantly, until smooth.  Set aside.

When done simmering, remove meat from water and place in a roasting pan, (reserving the pot of simmering water for the vegetables).  Pour the sauce over the brisket and cook at 350 degrees in the oven for 30-40 minutes while the veggies are cooking. 

Add the potatoes and carrots to the water pot with the remaining butter, garlic, onion, bay leaves, and peppercorns.  Cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the pot) as you want. Slice meat across the grain.

Itallian Stuffed Mushrooms

4 bacon strips, diced
24 to 30 large fresh mushrooms
1/4 lbs ground fully cooked ham
1 medium tomato, finely chopped
1 cup onion and garlic salad croutons, crushed
1 cup (4oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 Tbsp minced fresh parsley
1 1/2 tsp minced fresh oregano or 1/2 tsp dried oregano

In a skillet, cook the bacon until crisp.  Meanwhile, remove mushroom stems from caps; set caps aside.  Mince half the stems and discard the rest.  Add minced stems to bacon and drippings, saute for 2-3 mins.  Remove from the heat and stir in remaining ingredients.  Firmly stuff into mushroom caps.  Place in a greased 10x15 baking sheet.  Bake at 425 degrees for 12-15 mins or until the mushrooms are tender.

Tomato Basil Bruschetta

3 Tbsp olive oil, divided
1 large Italian or French Baguette, cut into 1/2 inch slices
1 1/2 cups chopped seeded plum tomatoes
1 jar (4oz) diced pimientos, rinsed and drained
2 Tbsp chopped fresh basil
1 tsp red wine vinegar
1 tsp minced fresh parsley
1 garlic clove, minced
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/8 tsp pepper
1 Tbsp grated Romano cheese
Fresh basil leaves

Using 2 Tbsp oil, lightly brush on side of bread slices.  Place bread oil side up on an ungreased baking sheet.  Bake at 350 degrees for 15 mins or until lightly browned.

In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes, and pepper; stir in Romano cheese.  Place a whole basil leaf on each slice of toasted bread.  Top with tomato mixture.  Drizzle with remaining oil.  Serve immediately.

Aunt Sue's Salsa

6 large cans of diced tomatoes (I've used flavored diced tomatoes before like Italian Diced tomatoes, etc. For a spicier salsa, use Rotel)
2 stalks celery, chopped
1 bunch of cilantro, chopped
1 cucumber, chopped
1 bunch of green onions, chopped
1 green pepper, chopped
1 1/2 cups medium Salsa
1/2 cup catsup
1 small can diced green chilies (For more fire used diced jalepenos)

Mix everything in a very large bowl. Chill in the fridge and enjoy with chips, or on any mexican dish. It makes a LOT, but this is a sweeter, chunky salsa, that you eat by the whole chipful. It goes fast.

Corn on the Cob Seasoning

Submitted by the Schlossers

1 bunch finely chopped Italian parsley
1 cup of shredded parmesan
1 Tbsp of garlic salt

They grilled up a bunch of ears and with butter and this seasoning, we were in heaven!

Asparagus/Broccoli Quiche

Submitted by Abigail Rich


(Note by JoDee: I made this with brocolli and leftover fondue cheese instead of the asparagus and swiss, and it was still fantastic. Great recipe!)

Ingredients
• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 10 slices bacon
• 2 (8 inch) unbaked pie shells
• 1 egg white, lightly beaten
• 4 eggs
• 1 1/2 cups half-and-half cream
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 2 cups shredded Swiss cheese

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.

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

3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.

4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.

5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Ratatouille

Submitted by Heather Sheehan

For one recipe:
sliced in rounds-
zuccini
summer squash
roma tomatoes

Arrange overlapping in a small casserole dish. It's customary to create a pattern.

Drizzle with olive oil. Season with salt & pepper and parmesan cheese.

Cover and bake at 375 degrees for 25 minutes. Uncover & allow to brown for 5 more minutes.

Fried Rice

Submitted by Nicole Sizemore

1-2 green onions, as desired
2 large eggs
1 tsp. salt
pepper to taste
4 Tbsp oil
4 cups cold cooked rice
1-2 Tbsp light soy sauce or oyster sauce
Add peas & carrots if desired

Wash & finely chop vegetables. In a bowl, lightly beat eggs with salt & pepper.

Add 2 Tbsp oil to frying pan. Let pan & oil get hot then add beaten eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove eggs & clean out the pan.

Add 2 Tbsp oil to hot pan. Add the rice. Stir-fry for a few minutes. Stir in sauce as desired.

Add vegetables to rice & heat through. Add scrambled eggs. Mix thoroughly. Serve hot.

**Note - add green onions right before you serve to keep it crisp.

Grilled French Bread and Veggie Salad

Submitted by Janet Schlosser


1/2 Loaf of French or Italian Bread
1 Yellow squash
1 cucumber
1 bell pepper
1/4 block cheese (favorite - mozzarella balls go really well in this salad)
1 Tomato

Dressing:
1/4 cup olive oil
2 Tbsp rice vinegar
1 Tbsp sugar
1 tsp Italian seasoning
Salt & Pepper to taste

Grill cubed bread until toasted and lightly browned. Add veggies and drizzle with dressing.

Fontina Potatoes Au Gratin

2 Tbsp butter

2 tsp flour

1/2 tsp salt

1/8 tsp pepper

2/3 cup milk

3 medium potatoes, peeled and cut into 1/4 inch slices

1/4 cup shredded fontina cheese

2 Tbsp minced chives

1 Tbsp grated Parmesan cheese

In a small saucepan, melt butter.  Stir in the flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.

In a greased 3 cup baking dish, layer half of the potatoes, fontina cheese, white sauce , and chives.  Repeat with the other half of those ingredients. 

Cover and bake at 400 degrees for 30 minutes.  Uncover; sprinkle with Parmesan cheese.  Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned.  Let stand for 5 minutes before serving. 

Yield: 2 servings.