Kiki's Borracho (Drunken) Beans

Rated:

Submitted By: KIKI810

Photo By: GARSKESD

Prep Time: 30 Minutes Ready In: 3 Hours 30 Minutes
Cook Time: 3 Hours Servings: 12

"Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. This my
version"
INGREDIENTS:
1 pound dried pinto beans, washed 1 white onion, diced
2 quarts chicken stock 1/4 cup pickled jalapeno peppers
1 tablespoon salt 6 cloves garlic, chopped
1/2 tablespoon ground black pepper 3 bay leaves
1 (12 fluid ounce) can or bottle dark beer 1 1/2 tablespoons dried oregano
2 (14.5 ounce) cans chopped stewed 1 1/2 cups chopped fresh cilantro
tomatoes

DIRECTIONS:
1. Soak beans in a large pot of water overnight.

2. Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid.
Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2
hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick
to the bottom of the pot.

3. Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue
to cook uncovered for 1 hour, or until beans are tender.

4. With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and
pepper to taste
Sesame Noodles
Rated:

Submitted By: scoopnana

Photo By: PARKER71

Prep Time: 15 Minutes Ready In: 30 Minutes
Cook Time: 15 Minutes Servings: 8

"This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles
I have every had!"
INGREDIENTS:
1 (16 ounce) package linguine pasta 6 tablespoons soy sauce
6 cloves garlic, minced 2 tablespoons sesame oil
6 tablespoons sugar 2 teaspoons chili sauce
6 tablespoons safflower oil 6 green onions, sliced
6 tablespoons rice vinegar 1 teaspoon sesame seeds, toasted

DIRECTIONS:
1. Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and
transfer to a serving bowl.

2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil,
and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to
coat. Garnish with green onions and sesame seeds
Chili
Rellenos
Casserole
Rated:

Submitted By: CLARISSA2

Photo By: ARMYCOOKWIFE

Prep Time: 15 Minutes Ready In: 1 Hour
Cook Time: 45 Minutes Servings: 6

"This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy
week night, and good enough for company."
INGREDIENTS:
2 (7 ounce) cans whole green chile 2 eggs, beaten
peppers, drained 1 (5 ounce) can evaporated milk
8 ounces Monterey Jack cheese, 2 tablespoons all-purpose flour
shredded
1/2 cup milk
8 ounces Longhorn or Cheddar cheese,
shredded 1 (8 ounce) can tomato sauce

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and
cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the
chilies.

3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and
continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve
Rempel Family Meatloaf
Rated:

Submitted By: Connie Rempel

Photo By: cookin'mama

Prep Time: 10 Minutes Ready In: 55 Minutes
Cook Time: 45 Minutes Servings: 6

"Meatloaf with cheese, onion soup mix, steak sauce and crushed buttery round crackers."
INGREDIENTS:
1 1/2 pounds lean ground beef 2 eggs, beaten
1/2 cup crushed buttery round crackers 1/4 cup ketchup
3/4 cup shredded Cheddar cheese 2 tablespoons steak sauce
1 (1 ounce) package dry onion soup mix

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).

2. Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well
combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the
meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan.

3. Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the
center, 45 to 60 minutes
Italian Sausage, Peppers, and Onions

Rated:

Submitted By: GIGI9801

Photo By: AngieItaliano

Prep Time: 15 Minutes Ready In: 40 Minutes
Cook Time: 25 Minutes Servings: 6

"My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now.
For an extra kick, try using half sweet sausage and half hot sausage!"
INGREDIENTS:
6 (4 ounce) links sweet Italian sausage 1 large red bell pepper, sliced
2 tablespoons butter 1 green bell pepper, sliced
1 yellow onion, sliced 1 teaspoon dried basil
1/2 red onion, sliced 1 teaspoon dried oregano
4 cloves garlic, minced 1/4 cup white wine
DIRECTIONS:
1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell
pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until
peppers and onions are tender.
3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until
sausage is heated through.
Prune and Olive Chicken – Chicken Maribella
Rated:

Submitted By: Teresa

Photo By: beanie

Prep Time: 15 Minutes Ready In: 9 Hours 15 Minutes
Cook Time: 1 Hour Servings: 6

"This Chicken Marbella, as this dish is commonly known, requires a lengthy marinade in prunes,
green olives, garlic, oil and seasonings before baking in the same concoction. It is well worth the
time, as this marvelous Mediterranean fare is a perfect party dish, and keeps and reheats well."
INGREDIENTS:
3 cloves garlic, minced 1 tablespoon dried oregano
1/3 cup pitted prunes, halved salt and pepper to taste
8 small green olives 1 (3 pound) whole chicken, skin removed
2 tablespoons capers, with liquid and cut into pieces

2 tablespoons olive oil 1/4 cup packed brown sugar

2 tablespoons red wine vinegar 1/4 cup dry white wine

2 bay leaves 1 tablespoon chopped fresh parsley, for

garnish

DIRECTIONS:
1. In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and
pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and
turn to coat. Cover and refrigerate overnight.

2. When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator.
Sprinkle brown sugar on top and pour white wine all around chicken.

3. Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a
platter, pouring juices over the top, and garnish with fresh parsley
Asian Steak Marinade
Ingredients

• 1 2 to 21/2 pound Steak (Flank, round, etc)

• 1/2 cup soy sauce (reduced salt works great)
• 1/4 cup lemon juice
• 1/4 cup finely diced onions
• 1/4 cup packed brown sugar
• 2 Tablespoons sesame oil
• 1 Tablespoon grated ginger or 1 tsp ginger
• 1 Tablespoon minced garlic
• 1 tsp dried red pepper (optional)
•

Directions

1. Place steak in redealable bag.

2. Add soy sauce, lemon juice, onion, brown sugar, sesame oil, garlic ginger and if you want red pepper.
3. Turn bag over to coat the steak
4. Refrigerate for 1-24 hours or freeze.
5. If you freeze, thaw before cooking.
6. Preheat grill to medium/high heat
7. Grill for about 5-8 minutes per side
8. Let stand about 5 minutes.
9. Slice across the grain into thin slices
Southwest-Style Egg Rolls

Submitted By: MASTR9BALL

Photo By: inounvme

Prep Time: 15 Minutes Ready In: 20 Minutes
Cook Time: 5 Minutes Servings: 8

"Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for
parties. Serve with salsa or ranch dressing."
INGREDIENTS:
1/4 cup olive oil 1/2 teaspoon salt
1/4 cup chopped green onion 1 teaspoon ground cumin
8 cups fresh baby spinach 6 ounces Monterey Jack cheese, shredded
1 cup frozen corn 1 (14 ounce) package egg roll wrappers
1 (15 ounce) can black beans, drained vegetable oil for frying
1 tablespoon fresh lime juice
DIRECTIONS:
1. Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black
beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
2. Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the
edges with a small amount of water to seal.
3. In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in
batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels
Shepherd’s Pie

8 medium potatoes, cut into chunks

8 medium carrots, cut into small chunks
1 lb. ground turkey or ground beef
1 medium onion, chopped
3 garlic cloves, minced
20 oz can tomato sauce, diced or stewed tomatoes
2 1/2 tsp. sweet basil leaves
1-2 Tbsp natural sweetener (honey, rapadura or sucanat)
1 tsp. salt
1 tsp paprika
1/2 tsp ground mustard
1 tsp garlic powder or more fresh garlic
1 bay leaf or 1 tsp chopped bay leaf
1 cup fresh mushrooms, sliced (optional)
3-4 cups total veggies – mushrooms, green beans, peas & corn, fresh or frozen
milk, butter & salt to season mashed potatoes, as desired (a good combination: 1/4 cup butter,
1/2 tsp salt, 2 Tbsp mayonnaise, and 1 garlic clove)
1/2 – 1 1/2 cups grated cheddar cheese

Boil and cook potatoes and carrots. Carrots take longer then potatoes, so starting with carrots and
then adding potatoes after 10 minutes or so. While cooking, brown ground turkey/beef in a
skillet adding onion and garlic when about half browned. Add remaining ingredients, except
vegetables. Season as desired. Allow to simmer for 20-25 minutes. Add mushrooms, green
beans, peas and corn, as desired in the last 5-10 minutes. Mash the potatoes and carrots once they
are soft with a mixer and add milk, salt and butter to flavor. Layer the meat mixture in a 9×13
pan (or two 8×8 pans), followed by the mashed potatoes. Top with cheese and a dash of paprika
(if desired). Bake for 30 minutes at 350 degrees.

For the Freezer:

Combine and assemble all the cooked ingredients as instructed but refrain from baking. Cover
and freeze as desired. When ready to serve, thaw and bake at 350 for 30 minutes
MEXICAN-STYLE PENNE
8oz Penne (or whatever pasta you have on hand. Bowties are nice, too.)
8oz lean Ground Beef (venison or shredded beef work well, too.)
½ tsp. Ground Cumin
1 tsp. Chili Powder
1 15.5oz can Pinto Beans
1 15.5oz can Whole Kernel Corn
1 15.5 oz can Diced Tomatoes
1 small Diced Green Bell Pepper (optional)
½ Cup Shredded Cheddar Cheese
½ Cup Sliced Green Onions (optional)
1 Cup Sour Cream (low fat works great)
½ Cup Salsa
½ Cup Broken Tortilla Chips (optional)

Prepare pasta according to package directions. If you will be freezing this meal, cook pasta
only ½ done.

In a large skillet, brown ground beef and drain. Add beans, cumin and chili powder; heat
through. In a large bowl, combine pasta, meat mixture, tomatoes and corn. Pour into a gallon
sized zip-lock freezer bag. Measure and package in individual, snack-sized zip-locks, the green
pepper, cheese, onions and salsa. Place these inside the gallon-sized bag with your meal;
press the filled, gallon-sized bag flat, squeezing out as much air as possible. FREEZE YOUR
MEAL (WITH THE EXTRAS) AT THIS POINT. You will need to provide only the chips and sour
cream on serving day.

Preparing this meal from the freezer

Cooking Instructions: You will need the following on cooking day (not included): 1 Cup Sour Cream, ½
Cup Broken Tortilla Chips (Optional), ½ Cup Sliced Green Onions (Optional.)

Thaw package overnight in the refrigerator. Remove Salsa and Cheese packets; rinse off and set
aside. Place remaining mixture in a large skillet; heat, stirring often, until heated through. (Check
pasta for doneness part way through; if needed, add a bit of water.) Remove from heat. In a small
bowl, mix the sour cream, salsa and green pepper; fold into the skillet mixture. Serve topped with
cheese, broken tortilla chips and green onions.

I like to serve this with a side spinach salad, tossed with 1 clove pressed garlic, ½ cup rice wine vinegar
and 1/4 cup olive oil.

Per serving: 353 calories, 11g fat, 17g protein, 48g carbohydrates, 7g dietary fiber, 31mg
cholesterol, 503mg sodium.
Potato Soup
6 lg. potatoes, peeled and chopped 16 oz carton sour cream
1 lg. onion, chopped 8 slices bacon, cooked and crumbled
6 tsp. chicken bouillon 1/2 c. green onions
1 stick margarine
1/2 lb. Velveeta cheese

Cover potatoes, onion and bouillon with water; cook until tender. Do not drain water. Mash
potatoes; add margarine, Velveeta, sour cream and bacon. Heat until cheese melts, garnish with
green onions.
Jamie's Minestrone

Submitted By: Jamie

Photo By: Allrecipes
Prep Time: 35 Minutes Ready In: 1 Hour 25 Minutes
Cook Time: 50 Minutes Servings: 8

"I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich
vegetables at the 'Sheepherder's Inn' in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!"
INGREDIEN TS:

3 tablespoons olive oil 1 (15 ounce) can green beans

3 cloves garlic, chopped 2 cups baby spinach, rinsed
2 onions, chopped 3 zucchinis, quartered and sliced
2 cups chopped celery 1 tablespoon chopped fresh oregano
5 carrots, sliced 2 tablespoons chopped fresh basil
2 cups chicken broth salt and pepper to taste
2 cups water 1/2 cup seashell pasta
4 cups tomato sauce 2 tablespoons grated Parmesan cheese for
1/2 cup red wine (optional) topping
1 cup canned kidney beans, drained 1 tablespoon olive oil
DIRECTI ONS:
1.
In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes.
Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2.
Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red
wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves,
zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3.
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender.
Drain water and set aside.
4.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into
individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.
Spray with olive oil and serve.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/26/200
Boilermaker Tailgate Chili
Rated:

Submitted By: MIGHTYPURDUE22

Photo By: Sean Lemecha

Prep Time: 30 Minutes Ready In: 2 Hours 30 Minutes
Cook Time: 2 Hours Servings: 12
"This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before
and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy."
INGREDIENTS:
2 pounds ground beef chuck 1 tablespoon Worcestershire sauce
1 pound bulk Italian sausage 1 tablespoon minced garlic
3 (15 ounce) cans chili beans, drained 1 tablespoon dried oregano
1 (15 ounce) can chili beans in spicy sauce 2 teaspoons ground cumin
2 (28 ounce) cans diced tomatoes with juice 2 teaspoons hot pepper sauce (e.g. Tabasco
1 (6 ounce) can tomato paste ™)
1 large yellow onion, chopped 1 teaspoon dried basil
3 stalks celery, chopped 1 teaspoon salt
1 green bell pepper, seeded and chopped 1 teaspoon ground black pepper
1 red bell pepper, seeded and chopped 1 teaspoon cayenne pepper
2 green chile peppers, seeded and chopped 1 teaspoon paprika
1 tablespoon bacon bits 1 teaspoon white sugar
4 cubes beef bouillon 1 (10.5 ounce) bag corn chips such as Fritos
®
1/2 cup beer
1 (8 ounce) package shredded Cheddar
1/4 cup chili powder cheese
DIRECTIONS:
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and
cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red
bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce,
garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then
cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the
better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese
 A Tasty Frittata Recipe
I love the color you get from the pink potatoes, but I recognize not everyone has access to
pink-fleshed potatoes. Another way to get some pink in your frittata still using
complimentary flavors is to use a few chopped red onions.

Cilantro Chile Sauce

2 large cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1 small bunch cilantro
1 green (serrano) chile, seeds removed
2 pinches ground cumin
a couple big pinches of salt
Frittata
6 large organic eggs
1 tablespoon olive oil
1 small yellow onion, chopped
3 small potatoes, very very thinly sliced
1/2 cup yellow zucchini or cauliflower,1/2-inch pieces
1/4 cup goat cheese, crumbled
1/4 cup pumpkin seeds, toasted
couple pinches of salt
Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic,
olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more
salt if needed. Set aside.

In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-
inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another
pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add
the potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes or so. Slide
everything out of the skillet onto a plate and set aside.

Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for
about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan.
To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked
eggs run to the underside and cook. Drizzle the eggs with a few tablespoons of the cilantro chile
sauce, now sprinkle the potato onion mixture over the top.
Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a
crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2
minutes of baking. Remove from oven (be careful the handle is hot!), cut into wedges and
serve.

Serves 2 to 4
Calypso Chicken w/ Down Island Salsa
Calypso Chicken Ingredients
2.5 c. chopped onion
1/2 c. minced green bell pepper
2 Tbsp. fresh lime juice
1 tsp. minced fresh thyme
2 garlic cloves, minced
6 skinless, boneless chicken breasts
3/4 tsp. salt
1/2 tsp. pepper
2 tsp. vegetable oil
Cooking spray
1 can diced tomatoes, undrained
1/2 c. water
1 serrano chile

Down Island Salsa Ingredients

1/4 c. firlmy packed brown sugar
1 tsp. vanilla
2 Tbsp. fresh lime juice
1 tsp. minced, seeded serrano chile
4 c. pineapple cubes
1 c. diced, peeled ripe mango
1 c. diced starfruit (optional)
Other fruit (oranges, kiwi, strawberries)

Combine first 6 ingredients in a bowl, toss to coat. Cover and refrigerate 1 hour, turning
occassionally. Remove chicken from marinade; sprinkle chicken with 1/2 tsp. salt and pepper.
Heat oil in a large nonstick skillet coated withcooking spray over medium high heat, until hot.
Add chicken; saute 1 minute per side or until browned. Add reserved marinade, remaining 1/4
tsp. salt, tomatoes, water and serrano chile. Bring to a boil.
Cover, reduce heat and simmer 1 hour. Discard chile. Top each chicken with tomato mixture.
Serve with long-grain rice and Down Island Salsa
Down Island Salsa
Combine first 3 ingredients in a large bowl, stir well. Add remaining ingredients, toss. Chill at
least 3 hours.
Sour Cream Chicken Enchiladas (this dish is soooo
good)
16 corn tortillas
1 lb. chicken breast (boneless, skinless)
1 c. celery, diced
1 c. onion, diced
2 garlic cloves, minced
1 c. carrots, diced
1 jalapeno, seeded and minced
1/4 c. cilantro, chopped
1 c. chicken stock
8 oz. grated mozzarella
2 c. Sour Cream Sauce
1/2 tsp. salt
1/4 tsp. pepper

Sour Cream Sauce

1.5 c. chicken stock
1/2 c. fat-free sour cream
2.5 Tbsp. corn starch
1/4 tsp. salt
1/4 tsp. ground pepper

Sour Cream Sauce

Bring stock to boil in saucepan. Add sour cream and bring to a boil, stirring continuously. Mix
corn starch with a little cold water, add to the sour cream mixture and keep stirring untl mixture
thickents.
Season with salt and pepper. Keep warm till needed.
Enchiladas
Poach chicken till slightly underdone. Julienne chicken while still hot.
Saute onions and garlic until tender. Add celery and carrots, cook for 5 min. Add chicken,
jalapeno and chicken stock. Cook 10 more minutes. Add salt, pepper and cilantro. Remove from
heat.
Heat tortillas and spoon some mixture on each tortilla, roll. Ladle sour cream sauce on top of
tortillas. Sprinkle with mozzarella and heat under broiler.
Mexican Mountains

Mexican mountains – on plate layer cooked brown rice, cooked pinto beans (cooked with
cumin, chili powder, onions, garlic, Rotel, diced “Mexican” tomatoes), grated 2% cheese,
chopped
lettuce, tomatoes, avocado, onions, peppers (if desired), salsa, and nonfat sour cream
(DELICIOUS – a
family favorite!
Mediterranean Chop Salad

Submitted By: Campbell's Kitchen

Prep Time: 25 Minutes Ready In: 25 Minutes
Servings: 8

"Romaine lettuce is tossed with roasted red peppers, cucumber, celery, olives, balsamic vinaigrette and Pepperidge Farm®
Croutons, then sprinkled with black pepper and shaved Parmesan cheese."
INGREDIENTS:
3 ribs celery, sliced 1 (12 ounce) package hearts of romaine,
1 cup chopped roasted red or yellow pepper rinsed and chopped
1 large seedless cucumber, peeled and 1 (6 ounce) box Pepperidge Farm®
chopped Seasoned Croutons or any variety
1/2 cup chopped pitted ripe olives Freshly ground black pepper
1/2 cup prepared balsamic vinaigrette salad Parmesan cheese shavings
dressing
DIRECTIONS:
1. Mix celery, peppers, cucumber, olives and dressing in large serving bowl. Cover and refrigerate until serving
time.
2. Toss chopped lettuce, croutons and dressing mixture just before serving. Sprinkle with black pepper and
Parmesan cheese

Add Feta Cheese

Marinate the peppers, cheese cucumber in dressing before serving

Add garbanzo beans

Grammie’s (Elinor) Corn Chowder

6 slices of bacon

1 c. chopped onion

2 can creamed corn

2 can whole corn

2 T pimento

2 T parsley

1 ½ c chopped celery

2 C. diced potatoes (I peel them)

6 T milk

4 c milk

1 ¼ tsp each : pepper, thyme

1. Cook bacon, reserve grease. Saute veggies and potatoes in bacon grease until
slightly browned. Add 1 c water, cover and simmer veggies until they are cooked
tender crisp.
2. Beat flour into milk. Add to veggies. Stir constantly until it starts to boil. Add corn and pimento and
parsley. Serve hot with bacon on top (optional)
FIESTA BURRITOS 0 reviews - rate now

Burritos Ingredients:

2 teaspoons LAND O LAKES® Butter

1/3 cup chopped green bell pepper

1/4 cup sliced green onions

1 (15-ounce) can spicy chili beans, slightly mashed

4 (7 to 8-inch) jalapeño and cilantro flour tortillas*

2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded

Toppings Ingredients:

1/3 cup thick and chunky salsa

1/3 cup sour cream

Sliced green onions, if desired

Melt butter in 10-inch skillet until sizzling; add green pepper and 1/4 cup green onions. Cook
over medium heat, stirring occasionally, until vegetables are crisply tender (1 to 2 minutes). Stir
in chili beans; continue cooking until heated through (3 to 4 minutes).

To assemble burritos, spread 1/3 cup bean mixture to within 1 inch of edge of tortillas. Top with
2 tablespoons cheese.

Fold two opposite sides of tortilla 1 inch toward center. Roll up open end of tortilla toward
opposite edge. Top each serving with salsa, sour cream and additional sliced green onions, if
desired.

TIP: Vegetarian refried beans (also called low-fat or fat-free beans) are made without lard, the
traditional ingredient in authentic refried beans. Check labels, but most brands of vegetarian
refried beans contain no fat or are low fat. Because the bean mixture is compact in the can, you
may want to stir them before use so they are creamier.

*Substitute 4 (8-inch) plain flour tortillas.

Sausage Potato Soup

Rated:

Submitted By: Bob Evans®

Prep Time: 15 Minutes Ready In: 35 Minutes
Cook Time: 20 Minutes Servings: 5

"This soul-warming soup is filled with Italian sausage, chicken, diced potatoes, and kale."
INGREDIENTS:
1 pound Bob Evans® Italian Sausage broth
Roll 1 (6 ounce) package precooked chicken
2 tablespoons olive oil strips, cut into pieces
1 medium onion, chopped 1 (20 ounce) package Bob Evans®
1/4 teaspoon black pepper Home Fries Diced Potatoes

1/4 teaspoon red pepper flakes 1 tablespoon parsley, chopped

1 (48 ounce) can sodium-free chicken 1 bunch fresh kale, washed, chopped
into pieces
DIRECTIONS:
1. In soup pot, crumble and brown sausage with olive oil over medium heat. Add onions and saute for 3-4 minutes
longer. Add salt, peppers, broth, chicken pieces, potatoes and parsley. Bring to boil and immediately turn down
to simmer. Simmer for 10 minutes add kale. Cover and simmer for an additional 10 minutes. Refrigerate
leftovers
My mom made this first when I was a little girl. Our church was having a
dinner for our "missions around the world" benefit. Many ladies from the
congregation volunteered to make a dish from around the world for the
dinner. My mom received this kusheri recipe, and she made double...one for
church and one for us at home. It's been a favorite of mine ever since, and
is what I usually ask to have for my birthday dinner. Mmmmm!

Kusheri
Lentil/rice base:
1 cup dry green lentils (picked over and rinsed)
1 cup basmati rice (brown or white works equally well)
4 cups vegetable stock
1 cup of water (if needed)

Bring stock to boil. Add lentils and rice, bring to boil. Reduce heat,
cover, and simmer for 30 minutes (or until lentils are tender). Check and
stir occassionally, adding water if needed.

Meanwhile, make the sauce:

4 cups tomato sauce
1/4 cup chopped celery leaves
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon cayenne (optional)
1 large tomato, diced

Bring above ingredients to a boil. Reduce heat, cover, and simmer about 20
minutes.

Garlic onion topping:

2 tablespoons olive oil
2 large yellow onions, sliced into rings and separated
4 cloves garlic, minced

Sauté the onions and garlic in oil until the onion rings are translucent.

To serve kusheri family style, in a large casserole dish place the lentils
and rice mixture. Top the lentils and rice with the tomato sauce. Spread
the onions on top of the tomato sauce.
This chicken tortilla soup comes from a forum member.

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Ingredients:

• 1/4 bunch cilantro, well washed (leaves only)

• 2-3 garlic cloves
• 1/2 small onion, chopped
• 1 small can of green chilies
• 6 cups chicken stock/broth
• 1 (14.5 ounce) can tomatoes
• 1 tsp. ground cumin
• 1 tsp. salt
• 2 tbsp. cornstarch dissolved in a small amount of water
• Corn tortillas (about 10) cut into thin strips
• vegetable oil
• 1-2 cups cooked chicken (2 oz. per serving)
• Monterey Jack cheese (1 oz. per serving)
• 1-2 avocados, peeled, pitted and sliced

Preparation:

Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock
and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about
1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a
thinner soup.

Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded
cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.
Bourbon & Brown Sugar Flank Steak
STEAK:
1/4 cup packed dark brown sugar, 1/4 cup minced green onions
1/4 cup bourbon, 1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard,1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce, 1 (2-pound) flank steak, trimmed
1/2 teaspoon cornstarch

POTATOES:

3 pounds small red potatoes, 6 garlic cloves, peeled

1/2 cup reduced-fat sour cream, 1/3 cup 2% reduced-fat milk
2 1/2 tablespoons butter, 1 teaspoon salt
1/4 teaspoon freshly ground black pepper, 1/4 c chopped fresh chives

GARNISH: 8 fresh chives, cut into 1-inch pieces

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and
marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag,
reserving marinade.

Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired
degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.

Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute,
stirring constantly. To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover
with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.

Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter,
salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato
masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces
steak around each serving of potatoes. Drizzle 1 T sauce on each plate; sprinkle with chive
pieces, if desired.
Black Bean Sweet Potatoes
2 medium sweet potatoes, 15-ounce can black beans, rinsed
1 medium tomato, diced, 2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander
1/4 teaspoon salt, 2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro
Prick sweet potatoes with a fork in several places. Microwave on High until
tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a
baking dish and bake at 425ºF until tender all the way to the
center, about 1 hour.)
Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium
microwave-safe bowl; microwave on High until just heated through, 2 to 3
minutes. (Alternatively, heat in a small saucepan
over medium heat.)
When just cool enough to handle, slash each sweet potato lengthwise,
press open to make a well in the center and spoon the bean mixture into the
well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Red Beans & Rice

1 pound dried red beans, rinsed and sorted over

3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
1/2 teaspoon salt, pepper, Pinch cayenne
3 bay leaves, 2 Tchopped fresh parsley, 2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch
1 pound smoked ham hocks
3 tablespoons chopped garlic, 10 cups chicken stock
4 cups cooked white rice, 1/4 cup chopped green onions, garnish
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak
for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and
cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease
in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the
vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme,
sausage, and ham hocks, and cook, stirring, to brown the sausage and ham
hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and
stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and
simmer, uncovered, stirring occasionally, until the beans are tender and starting
to thicken, about 2 hours. (Should the beans become too thick and dry, add more
water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of
the beans against the side of the pot. Continue to cook until the beans are tender
and creamy, 15 to 20 minutes. Remove from the heat and remove the bay
leaves. Serve over rice and garnish with green onions.
Cowboy Casserole

1 pound ground beef

1/2 onion, chopped
2 red bell peppers, cut into 2 inch pieces
1 (15 ounce) can baked beans
1 tablespoon dry fajita seasoning
1 (8.5 ounce) package corn bread mix
1 egg
1/3 cup milk

Preheat the oven to 350 degrees F (175 degrees C).

Crumble the ground beef into a large cast-iron skillet over medium-high heat. Cook, stirring
frequently, until beef is evenly brown. Drain the grease, and add the onion. Cook and stir
until the onion is translucent. Add the red peppers, beans, and fajita seasoning; cook
and stir until heated through. Spread out in an even layer on the bottom of the skillet.
Mix the package of cornbread mix according to the directions using the egg and milk. Spoon
over the ground beef mixture, and spread evenly.
Place the whole skillet in the oven, and bake for 20 minutes, or until a toothpick inserted into the
cornbread layer comes out clean. Cool for a few minutes before serving.