ITALIAN SAUSAGE, PASTA & BROCCOLI by CK

5 tbsp. olive oil
4 cloves garlic, slivered
12 oz. Penne pasta
3/4 tsp. salt
Pepper to taste
4 c. broccoli, cut up
1 lb. sweet Italian sausage
1/4 c. Parmesan cheese
1/2 tsp. fennel seeds (opt.)

Heat 1 tablespoon oil in large skillet. Add garlic, saute until golden and crisp (a couple of minutes). Remove garlic with slotted spoon, set aside. Remove sausage from casing, crumble and cook in skillet until brown (3 to 4 minutes), cover and simmer about 10 minutes. Remove meat with slotted spoon, set aside, save fat.

Bring large pot of water to boil. Add broccoli, blanch for 3 minutes. Remove with slotted spoon, rinse with cold water, set aside, save liquid.

Bring broccoli cooking liquid to boil again and add Penne and cook until tender. Drain, reserve 1/2 cup of cooking liquid. Keep Penne warm in covered bowl.

In large saucepan heat sausage, broccoli, reserved 1/2 cup of liquid remaining 4 tablespoons olive oil, 2 tablespoons fat.

Mix pasta with above. Add Parmesan cheese and fennel seed (if desired), sprinkle with sauteed garlic (optional), salt and pepper to taste.

Green Burritos by Beth (Miller) Dowty

2 – 3 chicken quarters

2 T olive oil

1 – 2 cloves of garlic

1 green bell pepper

1 onion

other fresh peppers optional (Anaheim, jalapeno)

2 cans (3 – 4 oz) diced green chiles

½ t cumin

½ t oregano

½ t salt

6 – 8 large flour tortillas

1 can green enchilada sauce

1 8 oz bag of shredded cheddar or Monterey jack cheese

Prebake chicken quarters, cool, remove skin, remove meat, chop.

Heat oven to 350˚. Chop all vegetables, sauté in olive oil. Add in spices.

When vegetables start to become translucent, stir in entire cans of chiles and chopped chicken. Heat until warmed through.

Divide filling into 6 – 8 portions. Put into the center of tortilla and either fold over twice or roll. Place in a 13 by 9 inch baking dish. Pour green enchilada sauce over all of the burritos. Top with cheese. Cover with foil.

Bake 20 minutes, remove foil. Bake another 10 minutes until brown and bubbly.

Serve with sour cream, chips and salsa.

Mexi-Hamburger Casserole by Brenda Miller

Brown 1 lb hamburger, drain

Stir in and simmer:

1 can corn, drained

1 can stewed tomatoes

½ package chili seasoning mix

Pour into 9 inch square baking dish

Mix 1 package Jiffy corn muffin mix per package directions

Pour over meat mixture

Bake at 350˚ until corn bread is golden brown (about ½ hour)

APPLE CINNAMON PORK CHOPS by CK

2-4 boneless pork chops (example: butterfly cut)

2 apples, peeled, sliced (Granny Smith are good)

1 can frozen apple juice concentrate
1 cup applesauce
cinnamon
nutmeg (optional)
salt and pepper
potatoes cut coarsely in chunks
1 heavy bottomed deep frying pan and lid

Cut the potatoes and set aside; peel and slice apples and set aside. Heat the frying pan WITHOUT OIL (do not use oil in this recipe). Sprinkle salt, pepper, cinnamon and nutmeg on 1 side of the pork chops. Place the seasoned side down on the hot pan and sear the meat for 1-2 minutes.

Meanwhile, season the side face up with salt, pepper, cinnamon, nutmeg. Flip the chops and sear the side you just seasoned for 1 minute.

Now add the can of apple juice and apple sauce, being sure to scrape loose the fried bits (fond) which is stuck to the pan - this adds extra flavor.

Add the apples and potatoes. Put the lid on.

Cook until apples and potatoes have become tender.

Onion Rings Chicken Bake by BDM

Coat thawed chicken breasts with crushed French’s French Fried Onions.

Bake in shallow baking dish for ½ hour at 350˚

Peanut Butter Pie by CK

3 oz cream cheese, softened

1/3 cup peanut butter

1 cup confectioners’ sugar

¼ cup milk

8oz frozen whipped topping, thawed

1 chocolate crumb pie crust (9 inch)

¼ cup chopped peanuts

In a mixing bowl, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.

Ham & Bean Soup by BDM

Place 1 lb dried navy beans in a soup kettle.

Add water to cover by 2 inches. Bring to a boil;

boil for 2 minutes. Remove from heat, cover and

let stand for 1 hour. Drain and rinse beans.

Sauté: 2 medium onions, chopped in 2 t vegetable oil

Add: 2 celery ribs, chopped, cooked until tender

Stir sautéed vegetables into beans in kettle.

Add: 10 c water

4 c cubed fully cooked ham

1 c prepared mashed potatoes

1/2 c shredded carrots

2 T Worcestershire sauce

1 t salt

1/2 t dried thyme

1/2 t pepper

2 bay leaves

1 meaty ham bone or 2 smoked ham hocks

Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until tender. Remove ham bone and bay leaves. Cut any remaining meat off the bone, and stir back into soup.

CHICKEN WITH CASHEWS by CK

1 pound chicken breast, boned and sliced thin
2 tablespoons soy sauce
1 tablespoon cornstarch
4 tablespoons oil
1/2 teaspoon salt
1 small chopped onion
1/2 pound mushroom, trimmed and sliced
1 small cabbage head, shredded
1 teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
1/4 cup soy sauce
3 ounces Chinese noodles

Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft. Remove from pan.Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving.

Buttermilk Pot Roast by BDM

Spread 2 T Dijon mustard over 1 boneless beef chuck roast (about 3 ½ lb)

Place in a roasting pan. Sprinkle with 4 ½ t onion soup mix and ¼ t pepper

Arrange around roast:

8 medium potatoes, peeled and halved

8 medium carrots, halved

8 small onions, cut into wedges

Pour 1 c buttermilk over the top.

Bake at 350˚ for 2 ¼ to 2 ¾ hour or until meat and vegetables are tender.

Serves 8