Delicious Cranberry Sauce

by Jana

12 oz fresh cranberries

1 c. white sugar

1 c. orange juice

Using a medium pan, dissolve sugar into orange juice.  Stir in cranberries and cook until cranberries  start to pop.  (About 10 minutes)  Remove from heat.  Sauce will thicken as it cools.

Ginger Sour Cream Bundt Cake

by Jana

Softened butter
2 1/4 c. all purpose flour
4 t. ground ginger
2 t. baking powder
1/2 t. salt
1 c. (2 sticks) unsalted, room temperature butter
2 c. sugar
4 eggs
1 egg yolk
2 t. vanilla
1 c. sour cream
1 c. crystallized ginger
1/2 c. dried, tart cherries (optional)

Preheat oven to 350 F.  Generously grease 12 cup Bundt pan with softened butter.

Mix flour, ground ginger, baking powder and salt in bowl and set aside.  In another bowl, beat 1 c. butter until smooth, then add sugar and beat about 2 minutes.  Add eggs one at a time, beating after each addition.  Then beat in 1 egg yolk and the vanilla.  Add flour mixture in 3 additions alternately with the sour cream, beating on low speed just until blended after each addition.  Mix in crystallized ginger and cherries.

Spread batter in pan.  Bake until top is light brown and done in the middle...about 55 minutes on center rack of oven.  Cool in pan for 15 minutes then gently tap bottom edge of pan until cake loosens then invert and remove from pan. 

Southwestern Three-Bean and Barley Soup

1 T. olive oil
1 large diced onion
1 stalk diced celery
1 diced large carrot
1 medium zucchini
9 cups water
4 cups vegetable broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 T. chili powder
1 t. ground cumin
1/2 t. dried oregano
3/4 t. salt

Heat oil in large pan, then add onion, celery and carrot and cook until softened.  Add water, broth, barley, beans, zucchini, chili powder, cumin and oregano.  Bring to a boil and then simmer until the beans are tender....about 2 - 2  1/2 hours.  Add more water, 1/2 cup at a time if necessary.  Salt to taste.

Cajun-spiced Dirty Rice

1 t. olive oil
1 minced onion
1 minced celeryrib
1 minced green pepper
4 cloves minced garlic
8 oz. finely chopped mushrooms
2 t. Cajun spice blend
1 c. quick-cooking brown rice
1  15 oz. can red bean, rinsed and drained
2 c. vegetable broth
salt and pepper to taste

Preheat oven to 375ºF.  Lightly oil a 3 quart baking dish and set it aside.  Heat the oil in a skillet over medium heat and then add onion, celery, and green peppers.  Cover and cook about 5 minutes.  Add garlic, mushroom and Cajun spice.  Stir and cook for about 2 minutes.  Put mixture into the 3 quart baking dish, then add the rice, beans, broth, salt and pepper.  Cover and bake in the oven until the rice is tender, about 50 minutes.

Non vegans can add sausage to it, if they want.

Cajun Spice Mix

2 t. salt
2 t. garlic powder
2 1/2 t. paprika
1 t. black pepper
1 t. onion powdered or minced dehydrated onion
1 t. cayenne pepper
1 1/4 t. dry oregano
1 1/4 t. dry thyme
1/2 t. red pepper flakes (optional)

Stir together until evenly blended.  Store in airtight container.

Pie....or maybe it's Pudding

2-4 cups pureed pumpkin, yams, sweet potatoes, carrots or winter squash
1 pkg sugar free vanilla instant pudding
2 c. milk
pumpkin pie spice to taste

Mix all together.  Serve with whipped topping in a bowl as pudding or in a pie crust.

One Dish Cinnamon Swirl Bake

by Jana

Batter:

Cooking spray
1 1/2 c. all-purpose flour
2 envelopes rapid-rise yeast
1/4 c. sugar
1/4 t. salt
2/3 c very warm milk (120-130ºF)
2 T. melted butter or margarine
2 T. corn oil
1 egg

Cinnamon Mixture:

3 T. softened butter or margarine
3/4 c. brown sugar
1 1/2 t. cinnamon

Icing:

1 c. powdered sugar
1-2 T. milk
1 T. melted butter or margarine
1/2 t. vanilla



Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Let rest for 10 minutes.

Combine cinnamon mixture in a small bowl by mixing with fork. Top batter evenly with cinnamon mixture. Using fingers, poke topping thoroughly into batter.

Bake by placing in a COLD oven; set temperature to 350°F. Bake 25-30 minutes, until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.  


If desired, batter may be mixed in a separate bowl. Proceed as directed above.

 "It is just like cinnamon rolls, but with only a tiny portion of the effort."

Benjamin's Favorite Peanut Butter Bars

by Benjamin

Ingredients:

1 Cup Butter ( 2 sticks)

2 C Graham cracker crumbs

2 C powdered sugar

1 1/2 C peanut butter

for topping:

1/4 C peanut butter

2 C chocolate chips

1. Combine first 4 ingredients in a large mixing bowl. Mix until well combined and smooth. Spread evenly into a 9X13 pan

.

2. Combine topping ingredients in a microwave safe bowl. Cook for 30 seconds at a time, and stir after each interval until melted and smooth. Spread on top of peanut butter layer.

3. Place in freezer for 15-20 minutes. After cutting, keep in refrigerator

Recipe notes-----   to create cracker crumbs, place crackers in sealable bag and hand Benjamin a rolling pin. Watch with fear as he pounds them into smithereens. Be sure to stand well back. Safety glasses may be advised.  Great recipe for kids -- its quick, and doesn't require any cooking.

Cookie Sheet Cake

by Nancy

Mix:

2 c. flour

2 c. sugar

2 t. cinnamon

1 t. baking soda

Bring to a boil:

1 c. margarine

4 T. cocoa

1 c. water

Pour over dry ingredients.

Add:

2 eggs

1/2 c. buttermilk*

1 t. vanilla

1/2 c. nuts

Beat well and pour out on a greased jelly roll pan or cookie sheet with sides(10 1/2 x 15 1/2)

Bake at 350ºF. for 20 min.

Icing:

Bring to a boil, stirring constantly

1 stick margarine (1/2 c.)

4 T. cocoa

Let cool and then add 6 T. buttermilk*

Pour mixture  over one box of powdered sugar.  Beat well.  

Add:

3/4 c. nuts

1 t. vanilla

Pour icing over cake while still warm.

If you have no buttermilk, use milk to which 1 T. lemon juice has been added.

Pumpkin Cake

by Nancy

1/2 c. shortening

2 c. flour

3 t. baking powder

1/2 t. salt

1/2 t. ginger

1/2 t. nutmeg

1/2 t. cinnamon

1/2 c. chopped nuts

1 c. pumpkin

3/4 c. milk

2 eggs

1/2 t. baking soda

Cream shortening.  Add sugar and cream thoroughly.  Blend in well-beaten eggs.  Sift  flour and other dry ingredients.  Mix pumpkin, milk, spices and soda.  Add flour and pumpkin mixture alternately.  Blend in nuts.  Pour into well-greased and floured pans. Bake at 350ºF. for 25-30 minutes.

Upside Down Cake

by Nancy

Mix:

2 T. margarine

1/2 c. sugar

1 egg

1/3 c. milk

1 c. flour

1 1/2 t. baking powder

1/8 t. salt

1 t. vanilla

Then:
2 T. margarine
1/2 c. brown sugar
1/4 c. nuts
8 slices pineapple
other fruit such as maraschino cherries

Melt margarine in 9 x 9 pan, then add brown sugar.  Arrange fruit in pan.  Pour batter over fruit and then bake.  Bake at 375ºF. for 20-30 minutes.  Invert to serve.

Sandwich Loaf

by Nancy

Trim crust from 1 loaf unsliced sandwich bread.  Cut lengthwise (horizontally) into 4 slices.  Spread 3 slices with softened butter.  Place 1 slice on serving plate, then spread with salmon filling.  Top with 2nd slice and then spread with chicken-olive spread.  Top with 3rd slice and spread with golden cheese spread.  Top with unbuttered bread slice.

Salmon Filling:  Mix:

 1 can (7 3/4 oz) salmon, drained and flaked

1/2 c. chopped celery

1 1/2 t. lemon juice

1/4 t. salt

1/8 t. pepper

1/4 c. mayonnaise

1 hard-cooked egg, chopped

Chicken-Olive Spread:  Mix:

1 1/2 c. finely chopped chicken

1/4 c. finely chopped celery

2 T. chopped green olives

1/4 t. salt

1/2 c. + 2 T. mayonnaise

Golden Cheese Spread:  Mix:

2 c. shredded Cheddar cheese (about 8 oz)

1  3 oz. package cream cheese, softened

1/4 c. mayonnaise

1/2 t. Worcestershire suace

1/8 t. onion salt

1/8 t. garlic salt

1/8 t. celery salt

Mix:

2  8 oz packages of cream cheese, softened

1/2 c. light cream

few drops yellow food coloring (optional)

Frost the outside of the entire loaf with this mixture.  Chill until set (about 30 minutes.  Wrap loaf with a damp cloth and chill at least 2 1/2 hours.  Slice vertically to serve.  Makes 12-14 servings)

Saskatoon Berry Muffins

by Nancy

1/2 c. rolled oats

1/2 c. orange juice

1 /2 c. flour

1/2 c. sugar

1/2 t. salt

1/4 t. baking soda

1/2 c. oil

1 beaten egg

1 -1 1/2 c. saskatoon berries (blueberries also work)

Topping:

2 T. sugar

1/4 t. cinnamon

Soak oats in orange juice then stir in oil and egg.  Stir dry ingredients together.  Make a well in the dry ingredients.  Add oat  mixture to dry mixture along with berries and fold together.  Don't overmix.

Bake in muffin tin at 375ºF. for 18-20 minutes.

Baked Beans

by Nancy

2 cans pork and beans

1 lb. hamburger, ham or bacon

1 can butter beans, drained

1 can kidney beans, drained

1 can other beans...your choice, drained

1 onions, chopped

1 c. catsup

1/4 c. brown sugar

2 T. white vinegar

1 T. Liquid Smoke (optional)

Cook in crock pot 6 hours on low.

Chicken Enchiladas

by Nancy

Sauté:

2 large green peppers, sliced

2 medium onions, sliced

1 clove garlic, chopped

Add:

2 c. cooked rice

 1 1/2 c. corn

3/4 of 29 oz can mild enchilada sauce

12.5 oz can white chicken chunks

1 can black beans, drained

Simmer together about 15. min.  Scoop onto flour tortillas.  Add about 1/8 c. mozzarella and roll up and place in baking dish.  Pour remainder of enchilada sauce on top.  Heat until cheese melts.

Kool-aid Play Dough

by Nancy

Mix:

2 1/2 c. flour

1/2 c. salt

3 T. oil

2 packages Kool-aid (this makes the color)

1 T. cream of tartar

2 c. boiling water

Pour in boiling water and stir well.  Knead when cool.  Store in Ziploc bag or plastic container with lid.

Bok Choy with Ginger Vinaigrette

by Nancy

1 t. olive or sesame oil

1 lb. bok choy

1 T. white vinegar

2 t. dijon mustard

2 t. tamari

1 t. sugar

1 clove garlic, chopped

1 T. fresh ginger, grated

Separate and clean all bok choy leaves and stalks and chop. Keep leaves and stalks separated.  


Mix together, vinegar, mustard, tamari, sugar, garlic and ginger and set aside.


Heat oil in pan or wok and add stalks.  Sauté until almost tender, then add leaves and sauté until they are wilted.  Remove from heat and toss with vinaigrette.

This would also work with other vegetables such as broccoli.

Pepperoni Rolls

by Nancy

1 1/2 c. warm water

1/3 c. sugar

1 pkg. yeast

1 t. salt

1/4 c. dry powdered milk

4 c. flour

pepperoni

Dissolve sugar, yeast, milk and salt in warm water.  Stir in enough flour to make a soft dough.  Knead on floured board for a few minutes, then shape into a ball and let raise until doubled.  Put dough back on board and cut into 12 pieces.  Flatten each piece with your hand and then put 4-5 slices of pepperoni in the middle, sort of overlapping.  Roll it up and crimp with your fingers to seal the ends, so you have a sort of oval shape with no pepperoni showing.  Put on ungreased cooking sheet.  No need to let them raise again.  Bake at 400ºF. until golden brown then brush with a bit of melted butter.

In addition to the pepperoni, you can add other ingredients, such as cheese or roasted red pepper.

Vegan Creamy Potato Leek Soup

by Nancy

1 T. olive oil

2 leeks, white and light green parts, sliced

2 c. chopped onion

1/2 t. salt

3 cloves garlic, minced

1 lb. Yukon Gold or similar potatoes (about 1 lb), peeled and cubed

4 c. vegetable stock

2-3 t. fresh rosemary 

Heat oil in soup pot.  Add leeks, onion and salt and sauté until onion is translucent.  Add garlic.  

Add potatoes and vegetable stock, cover and bring to boil.  Then lower heat and simmer about 20 minutes.  Remove from heat and use immersion blender to blend the soup. 

Vegan Mayo

by Kristin

1 package extra firm silken tofu

1 t. onion or garlic powder

1 t. yellow mustard

juice of 1 lemon (about 1 T.)

Blend until smooth and creamy.  If it is too bland for your taste, double spices.  You could also use dijon mustard or maybe dry mustard.

Sauerbraten

by Jana

2 lbs. beef stew meat

1 c. chopped onions

1 c. beef broth

1 c. red wine vinegar or cider vinegar

2 bay leaves

6 c. uncooked egg noodles (12 oz.)

3/4 c. crushed gingersnap cookies

2 T. packed brown sugar

Mix beef, onions, broth, vinegar and bay leaves in crockpot.  Cover and cook on low for 7-9 hours.

About 15 min. before serving, cook noodles.  Remove bay leaves from beef mixture.  Stir in crushed cookies and brown sugar.  Cover and continue to cook on low for about 15 min. until mixture is bubbly and thick.  Serve over noodles.

Vegetarian Lasagna

by Nancy

1 T. cooking oil

8 chopped green onions

1 c. sliced mushrooms

1 jar pasta sauce

1 package firm silken tofu

10 oz package of frozen spinach, thawed and drained

1 egg

9 cooked lasagna noodles

1/2 t. salt

1/4 t. pepper

1/2 t. garlic powder

1/2 t. oregano

8 oz. shredded mozzarella cheese

Spray 9 x 13 pan with oil.  Sauté green onions and mushrooms.  Add spinach and set aside.  Combine tofu, egg and seasonings and mix well.  Layer noodles, sauce and vegetables.  Cover with foil and bake 45 minutes at 350ºF.  Remove foil and top with mozzarella cheese.  Bake an additional 15 minutes to melt cheese.

Hummus

by Nancy

3 c. cooked chickpeas (or 2   15 oz cans, 1 drained)

3/4-1 c. water or liquid from one of the cans of chickpeas

2-4 peeled garlic cloves

2 T. tahini (or 4 T. sesame seeds)

2-4 T. fresh lemon juice

1/4-1 T. cumin

1/4 t. smoked paprika

1/8 - 1/2 t. chipotle chili powder or cayenne pepper

salt to taste

Place all ingredients except salt in the blender, in order listed, using the smaller amounts.  If the mixture is too thick, add water a little at a time.  Blend until hummus is completely smooth.  Taste the hummus and add additional seasonings and salt to taste.  Store in sealed container in the refrigerator for at least an hour before serving.  Use within a week.

You can add other ingredients to the basic hummus to suit your own tastes, such as:

roasted red peppers

sun-dried tomatoes

chipotle chile peppers

green onions

caramelized onions

roasted garlic

Liquid Smoke

spinach

balsamic vinegar

olives

jalapeño peppers

Use it as a dip for chips or vegetables, or a spread for sandwiches.

Basic Sauce Mix

by Nancy

2 c. powdered milk

3/4 c. cornstarch

1/4 c. chicken bouillon

2 T. dried onion

2 t. Italian seasoning

To Substitute for 1 can of soup, use 1/3 c. of the mix and 1 1/4 c. cold water.  Cook and stir until thickened.  Works great as a substitute for 'cream' soups and is much cheaper.

This recipe came from a family friend.

West Virginia Beans

by Nancy

2 c. dry pinto beans

1/4 lb. salt pork

1 c. chopped onion

1 clove garlic

2 t. salt

pepper

2  16 oz cans tomatoes

3/4 c. diced green pepper

1 T. sugar

6 drops hot pepper sauce

Soak beans overnight.  Put all ingredients together and then cook until beans are done.  Serve over cornbread.

Colcannon

by Nancy

2 lbs. potatoes, peeled and cut into pieces

1 small cabbage, cored and chopped

2 small leeks, white parts only, sliced

1 c. fat-free milk

4 oz. fat-free cream cheese, softened

1/2 t. white pepper

Boil potatoes until tender.  In another pan, boil or steam cabbage until tender (about 10 min.)  Drain, and set aside.  Simmer leeks in milk for about 5 min.  When leeks are soft, remove with a slotted spoon and set aside, reserving the milk.

When potatoes are tender, drain well.  Add half the milk used to simmer the leeks.  Mash the potatoes until all the lumps are gone.  Add cream cheese and white pepper, then mash again until blended.  Use remaining milk if needed.  Stir in cabbage and leeks.  Serve immediately.

Sweet Potato Casserole

by Nancy

1 c. sweet potatoes, cooked

3/4 t. cinnamon

dash salt

1/2 c. brown sugar

3/4 c. scalded milk

2 eggs, well beaten

Combine in baking dish.  Top with mixture of:

1/2 c. butter

1 1/2 c. brown sugar

3/4 c. pecans

Bake until warmed through

Triple Hitter Muffins (Toddler Muffins)

by several family members

1/4 c. vegetable oil

1/2 c. brown sugar

1 egg

3/4 c. applesauce

1 c. grated carrots

1 c. grated zucchini

1 c. whole wheat flour

3/4 c. white flour

2 t. baking powder

1 t. cinnamon

1/2 t. ground nutmeg

1/2 t. salt

Beat oil and sugar together and then beat in egg and applesauce.  Stir in carrots and zucchini.  In a separate bowl combine flour, baking powder and spices.  Fold dry ingredients into the wet mixture just until mixed.  Grease muffin tin.  Fill muffin tin with batter to the top of the muffin cups.  Bake at 400ºF. for 18-20 minutes.

Pflaumenkuchen (Plum Cakes)

by Nancy

1/4 lb. butter

3/4 c. sugar

2 eggs

1/4 c. milk

1 t. vanilla

1 1/2 c. flour

1/2 t salt

1 t. baking powder

2 1/2 - 3 lbs small Italian plums

1 c. chopped nuts

sugar and cinnamon to taste

Cream butter, sugar, eggs, milk and vanilla together.  Add flour, salt and baking powder and mix well.  Spread this dough on a greased jelly roll pan.  Wash, halve and pit the plums.  Place plums on dough with cut side up and touching one another.  Sprinkle plums with sugar and cinnamon.  Sprinkle nuts over plums.  Bake at 375ºF. for 30 minutes.

Horehound Candy

by Nancy

Recipe 1

1 3/4 pints horehound leaves and stems

1 pint water

3 c. sugar

1/2 c. butter

Make a strong brew of horehound by boiling the leaves and stems in the water for half an hour.  Strain and add sugar to the resultant liquid.  Boil again and add butter.  Continue to boil until syrup has reached the 'hard ball' stage.  Pour into a buttered shallow tine.  When cool, mark it into squares.  When hardened, break squares apart and wrap each one in greaseproof paper.

In older times these candies were used to treat colds and coughs.

Recipe 2

Make a strong horehound infusion by boiling one cup of fresh horehound leaves with two cups of water for ten minutes.  Let steep for five minutes and then strain.

To make the candy, use one cup of the horehound infusion to two cups of white sugar.  Place sugar in a small saucepan and stir in 1/8 t. cream of tartar, then add the horehound infusion.  Stir until sugar dissolves, then cook over low heat until it reaches 290ºF.  Pour onto a buttered plate and score into cough drop size pieces when it is semi-hardened.  When cool, break apart into sections and store in a cool place until used.

Low-frustration manicotti

by Jana

2 c. Shredded mozzarella cheese

16 oz. cottage cheese  ( you can also use tofu)

1 pkg. frozen spinach, thawed and drained (or the equivalent, freshly prepared preferably) 

1/4 c. Parmesan

1 1/2 t. Oregano

1/4 t. Each salt and pepper

1 pkg. manicotti, uncooked

1 jar marinara sauce

Cooking spray

1 c. Water

Combine 1 1/2 c. Mozzarella and everything down to salt and pepper.  Stuff uncooked shells.  Spray 9x13, and pour in 1/2 jar sauce.  Place shells in dish, and cover with remaining sauce.  Pour 1 c. Water into dish.  Sprinkle remaining cheese on top.  Cover tightly with foil.  Bake 1 hr. at 375.  Uncover and let rest 10 min. before serving.

Enchiladas de pollo y queso

                                                               THE best enchiladas.  

 by Jana

5 T butter

1 c chopped onion

2 c cooked, shredded chicken (I usually replace this with black beans, rice, and corn, or just add it in)

4 oz. green chiles 

1/4 c flour

1 T. Chili Powder 

1/2 t. cumin

1/2 t. Coriander

2 1/2 c chicken broth

1 c sour cream

11/2 c shredded Monterey Jack cheese 

12 tortillas

Melt 2 T butter, and cook onions until soft.  Remove to a bowl and add chicken and green chiles. Melt remaining butter and blend in flour and seasonings.  Whisk in chicken broth.  Cook until sauce thickens.  Remove from heat and stir in sour cream and some of the cheese.  Stir some sauce into chicken mixture.  Assemble enchiladas in enchilada fashion and bake at 350 for 25 min.

Cream Cheese Chicken Bundles

by Jana

3 oz. cream cheese (I use Neufchâtel)

2 T melted butter

2 c cooked, cubed, shredded or cubed chicken

1/8 t pepper

1 can crescent rolls

2 T milk

1 T chives

Seasoned bread crumbs

Blend cream cheese, melted butter, milk, chives, and pepper until smooth.  Add chicken.  Mix well. At this point, if you expanded the recipe, you could freeze some of it for later. 

Separate rolls into 4 rectangles and seal perforations.  Spoon chicken mixture onto center of each rectangle.  Pull corners to center and seal into bundle.  Spray with cooking spray and sprinkle with crumbs.  Bake 20-25 min. at 350ºF

. 

Bratwurst Potato Skillet

by Jana

2 T oil

2 large potatoes, sliced

2 fully cooked bratwurst, sliced

1 small onion, sliced

2 T soy sauce

1 T orange juice

1/2 t. Basil

Salt and pepper

Fry potatoes in oil.  Cover and cook for about 6 minutes, or until browned and tender, stirring occasionally.  Add bratwurst and onion.  Cook until onions are translucent.  Combine soy sauce, orange juice, basil, salt, and pepper.  Add to skillet.  Cook and stir until everything is evenly coated.  

Applesauce Pork Chops

by Jana

2 c. Applesauce

1/3 c sugar

2 T soy sauce

1 minced garlic clove

1/4 t. Ginger

6 boneless pork chops

Combine applesauce, sugar, soy sauce, garlic, and ginger.  Place in 9x13. Brown pork chops and lay on top.  Bake at 350 until done. 

Cowboy Beans

by Jana

Makes a ton.  Freeze some, or you will be sick of it in a week.  I personally feel the cilantro is obligatory.

3 C. dry pinto beans 

1/2-1 lb. ham bits, or a ham bone

1 minced onion 

4 cloves minced garlic

4 t. Chicken bouillon 

1-2 cans Rotel, undrained 

Toppings: cilantro, cheese, sour cream, green onions

Place beans in slow cooker, cover with water, and soak overnight.  In the morning, add ham, onion, garlic, and bouillon.  Cook on low 6-8 hours or high 3-4 hours, or until beans are done.  Purée Rotel and add.  Season to taste, and serve with toppings.

Man-pleasing Chicken

by Jana

1 1/2 lb. Chicken pieces ( I prefer thighs.)

1/2 c. Dijon mustard

1/4 c. real maple syrup

1 T. Rice/rice wine vinegar

Fresh rosemary (optional)

Salt and pepper

Preheat oven to 450. Line a baking dish in foil, the smallest one that will fit the chicken pieces comfortably.  Mix together mustard, maple syrup, and vinegar.  Pour over chicken.  Salt and pepper the chicken to taste, then pour sauce over the top.  Swab around the chicken so it is nicely coated.  Bake 40 minutes, basting halfway through.  When done, sprinkle with fresh rosemary.  Serve over rice, if you like. 

Korean Short Ribs

by Jana

1/2 c. low sodium soy sauce

1/2 c. packed light brown sugar

2 T. sesame oil

2 T. rice vinegar

2 T. minced fresh ginger

 4 garlic cloves, crushed

1/2 t. red pepper flakes

5 lbs. beef short ribs or 5 lbs. pork ribs  (also works with chuck roast)

3 T. cornstarch

1 1/2 c. shredded carrots

3 scallions, trimmed and thinly sliced

1 T. sesame seeds

3 c. cooked white rice

Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.  Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.  Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.  Serve over cooked rice.

Cucumber Sandwiches

by Jana

3 oz. cream cheese
1 T. Minced herbs
1 oz. cream
1/4 t. Salt
1/8 t. Pepper
Bread
Very thinly sliced cucumber

Blend cream cheese, seasonings, and cream.  Assemble sandwiches in suitably attractive fashion.

Steak Gorgonzola Pasta

by Jana

1 lb. thinly sliced, cooked leftover (ha ha!) steak
2 tbsp olive oil
1/4 to 1/3 lb gorgonzola cheese crumbled
½ stick butter melted
1 tsp. kosher salt
1 tsp. freshly ground pepper
2-3 large handfuls fresh spinach
1 lb pasta – your choice
2 ladles pasta water

Cook pasta per package directions.  Drain, reserving some of the pasta water.  Meanwhile, if your steak is leftover steak, reheat in 2 tablespoons olive oil until heated through. Set aside. add melted butter, salt and pepper to the pasta.  Add cheese and stir until melted, adding enough pasta water to make a nice sauce.  Add spinach, and steak. Stir to combine. Serve immediately.

Salisbury Steak

by Jana

2 lbs. ground beef
2 T. Worcestershire sauce
1 finely chopped onion
1 T. Montreal steak seasoning
Salt and pepper
4 T butter
4 T flour
4 c beef broth

Combine meat, Worcestershire, onion, steak seasoning, and salt and pepper.  Form 8 patties, 1" thick.  Fry patties until done.  Remove to plate and keep warm.  Add butter to pan and melt.  Add flour to make roux.  Whisk in broth and let thicken.  Add patties back in.  Serve over mashed potatoes.

Spicy Bean Burgers

by Nancy

1/2 cup onion, chopped
2 garlic cloves, minced
olive oil
1/4 cup carrots, peeled and grated
1 teaspoon chili powder
1 teaspoon ground cumin
1 (15 ounce) can kidney beans
1-2 tablespoons Dijon mustard
1 tablespoon soy sauce
1-2 tablespoons tomato paste
1 (8 ounce) can sweet corn
3/4 cup rolled oats
salt and fresh ground pepper, to taste
oil, for frying

Sauté onions and garlic in oil until the onions begin to soften. Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.  Mash the beans in a large bowl with a potato masher. Add the mustard, soy sauce, tomato paste, sweet corn and the sautéed vegetables.  Mix in the oats. Add salt and pepper, to taste. Moisten your hands and form the burger mixture into 4 or 6 patties.  Oil a nonstick pan and cook burgers on medium-low heat for 5-8 minutes on each side. Alternatively, brush with oil and bake in the oven at 370 degrees F. for about 15 minutes, flipping over halfway through.

I like to make these ahead of time and freeze them so I can just pull them out of the freezer and cook them for a quick meal.

7 Minute Potato Chips

by Nancy

1 Large Russet Potato, Scrubbed
1 bowl cold water
Seasonings of your choice

Slice the potato into the thinnest slices possible. Try to make the slices even and thin. Place slices in ice water briefly to remove excess starch.  Remove from water and pat dry.


Place a piece of parchment on a large glass plate- or alternatively, if your microwave has a glass turntable, you can place the parchment paper directly on the turntable instead.



Arrange the potato slices on the parchment paper. Be sure they are not touching, as they'll stick together. Season as desired.

Microwave on Full power for 3 minutes. Remove from microwave, flip them all over, return to microwave, reduce the power to 70% and cook for another 3 minutes. If you've hand sliced your chips, you may need to cook for an additional minute or 2 at 70% power.


Repeat until all the "chips" are crispy and golden.

Herbed Potato Salad

by Nancy

1 1/2 pound potatoes
2 tbsp chicken or vegetable broth
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
3 tbsp olive oil
2 scallions
fresh dill
parsley (flat-leaf)
pepper
salt
Optional: splash of fresh lemon juice
Optional: garlic


Peel, cube and cook potatoes.  Combine olive oil and vinegar in a separate bowl.  Stir in broth and mustard.  Chop scallions, dill and parsley and add to mix.  Drain potatoes and stir in to other ingredients.  Serve at room temperature or cold.

Portabella and White Bean Cassoulet

by Nancy and Jana

6-8 oz. portabella mushrooms, chopped in 1/2 inch pieces
3 large cloves garlic, chopped
2 cups OR 1 14 oz. can diced tomatoes
1 tsp. dried thyme or 1 Tbs. fresh thyme
2 tsp. dried basil or 2 Tbs. minced fresh basil
1 tsp. fresh or dried rosemary leaves
1 bay leaf
1 medium onion, chopped
Salt and freshly ground black pepper, to taste
4 cups cooked or 2 14 oz. cans navy or great northern beans, drained and rinsed if canned
Heat a large non-stick skillet or casserole over medium heat, and sauté the mushrooms for 1-2 minutes. When mushrooms begin to exude their juices, add the garlic and continue to cook, stirring, for another minute. Do not allow the garlic to brown. Add tomatoes, mushrooms, thyme, basil, rosemary, and bay leaf. Stir and bring to a boil. Add onions and salt and pepper to taste. Return to a boil, cover and simmer over low heat for 15 minutes, stirring occasionally. Remove and discard the bay leaf.
Mix in the beans, and simmer over low to medium heat until beans are warmed through, about 5 minutes. Add water, if necessary, to keep ingredients moist. Adjust seasonings and serve.

Black Bean Soup

by Nancy

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef  or veggie broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Bean Soup with Kale

by Nancy

1 T. olive oil

8 garlic cloves, minced

1 onion, chopped

4 c. kale, chopped (just the leaves, not the spiny parts)

4 c. chicken or vegetable broth, divided

2  15 oz cans cannellini beans, undrained

2 cans of sliced carrots (or use equivalent fresh)

1  28 oz. can diced tomatoes

2 t. Italian seasonin

salt

pepper

1 c. chopped parsley (optional)

shredded Parmesan cheese (optional)

Heat oil in large pot.   Sauté garlic and onion until soft.  Wash kale and sauté about 15 minutes until wilted and bright green.  Add 3 c. broth, reserving 1 cup.  Add 2 c. beans reserving 1 cup.  Add cooked carrots, tomatoes, herbs, salt and pepper.  Simmer 5 minutes.

In a blender, mix the reserved beans and broth until smooth, then stir into the soup to thicken it.  Simmer 15 more minutes.  Top with chopped parsley and parmesan.

Bean and Bacon Soup

by Bethany

2 cups pinto or navy beans - soaked overnight
1 lb bacon (or bacon sausage), cooked and crumbled
1/2 bag frozen mirapoix mix
1 8-0z. can tomato sauce
2 T. liquid smoke
2 T. chicken bouillon
1 cup dried potato flakes
8 cups water

Combine everything in 6-qt. crockpot and cook on high all day.

Smoky Black Beans

by Bethany

1 pound dry black beans, soaked overnight
4 pieces of bacon, cooked and crumbled
1 onion, chopped
2 T. hickory-flavored liquid smoke
2 T molasses
1/2 cup packed brown sugar
1-2 jalapenos, chopped and seeded
Juice of 1 lime
chopped cilantro (optional - to taste)
Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them add in all other ingredients except for lime and cilantro. Cook on high all day. Mix in lime juice and cilantro before serving.

Artichoke Steak Salad

by Bethany

2 lbs boneless sirloin steak
12 cherry tomatoes
1 red onion, sliced
1 jar (7.5 oz) marinated artichoke hearts
1 C sliced fresh mushrooms

1/4 C red wine vinegar
1/4 C olive oil1 tsp sugar
1 tsp salt
1 tsp Italian seasoning
1/2 tsp minced fresh garlic

6 C fresh spinach

Cook Steaks. Meanwhile, combine tomatoes, onion, artichokes, and mushrooms. In a small bowl whisk together vinegar, oil, spices, and garlic. Pour over vegetables and toss to coat. Thinly slice steaks across the grain. Add beef and spinach to veggie mixture. Toss to coat.