Emily's Spaghetti Sauce

Emily Wilkes

l pound ground beef
½ onion, chopped cook with garlic salt

Crockpot: Put on low all day
1 can cream of mushroom or cream of chicken
1 can tomato soup
1 can tomato sauce
1 can tomato paste
1 bottle of canned tomatoes (quart)–blended slightly
½ cup ketchup
2 T. brown sugar
2 bay leafs
3 T. Italian Seasoning (She said 2-4 T, but she uses 3)

Put in crockpot and cook all day. Emily says she has made before and served after ½ hour, but it is better if simmers longer. . . . . . . .If you don’t have the paste, it only affects the thickness–not the taste. . . . .

(She usually doubles and puts in one can of each of the soups when doubles–depends whether like mushrooms or not)

Lime Jello Salad

Margene Withers

1/2 cup hot water
1 lrg pkg lime jello
3 oz ceam cheese
1 c cream
1 c crushed pineapple (drained well)
blend and set

Tomato Soup

Emily White Ellis' mother in law

1 15 oz can stewed tomatoes
1 10 3/4 cup Nacho cheese soup
2 15 oz cans tomato sauce
1 pint milk
6 oz cream cheese - whipped at room temperature
1 1/2 cups grated cheese
1 t Cajun seasoning
1 t Italian blend seasoning
Heat

Spinach Almond Salad

Naomi Hopf
10 oz fresh baby spinach
1/2 lb cooked and crumbled bacon
1/2 cup toasted almonds
1 medium Granny Smith apple - diced

Dressing
1/8 red onion
1/3 c oil
1/4 c sugar
3 T apple cider vinegar
12 tsp salt
Puree all dressing ingredients in a blender until smooth

Turkey Puffs

Naomi Hopf

3 cylinders crescent roll dough
8 oz cream cheese
1/2 c. butter
1/2 tsp pepper
1 T chives (optional)
4 oz canned mushrooms
2 cups diced turkey
bread crumbs

Blend butter, cream cheese, chives and pepper until smooth. Fold in turkey and mushrooms. Unroll crescent roll dough. Press together diagonal perforated lines to make rectangles. Place a spoonful of meat mixture on each rectangle. Fold over and press the edges together then roll in bread crumbs. Let raise for 15-20 minutes then bake at 375 for 20 minutes

Pasta with Chicken and Bacon with Balsamic Vinegar

Leigh Anne Wilkes

I found this recipe at www.pimpmydinner.blogspot.com


1 box penne pasta

4 chicken breasts or 1 rotisserie chicken, cooked and diced or shredded

8 strips of bacon (I used turkey bacon), diced into small pieces

1 28-oz can of diced tomatoes (or two smaller cans)

3-4 cloves of garlic, minced (I dumped in some already-minced garlic from a jar, which made this extra easy)

two splashes of balsamic vinegar

spoonful of sugar

a few grinds from McCormick's Italian Herb Grinder



Cook the pasta according to the directions on the box.In a large pan, saute the bacon until browned and crispy. Drain the fat and put bacon on a paper towel to soak up the excess. Saute the garlic in a little olive oil, then add the tomatoes, chicken, balsamic vinegar, sugar, and the Italian herbs. (I don't add salt b/c there is already salt in the herb grinder)



Let the sauce simmer for about 20 minutes. It will be thick with the tomatoes and chicken. Toss sauce with pasta and mix in the bacon. It's scrumptious!

Yummy Taco Meat

Leigh Anne Wilkes
Good for feeding a crowd . From www.pimpmydinner.com

5 lb. roast (cross rib or sirloin tip)
2 medium yellow onions, sliced
1 (4oz.) can chopped green chilies
1/4 tsp. garlic powder
2 tsp. salt
1/2 tsp. cumin
juices from roast

Place roast in crock pot the evening before your meat. Put onions on meat. Cover and set on medium and cook all night. Remove roast next day. Put meat and juices in the fridge. Before dinner shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat.

Sweet and Sour Chicken

Leigh Anne Wilkes
from Stephanies Kitchen food blog

4 boneless, skinless chicken breasts, cut into cubes
6 tablespoons flour seasoned with 1/2 tsp salt and 1/2 tsp pepper
1/4 cup olive oil
1/8 cup cornstarch
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup brown sugar
1/4 cup vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 pineapple juice (use reserved juice)
1/2 cup chicken broth
1 tablespoon soy sauce
1 red bell pepper, sliced
1/4 cup onion, sliced

Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!

Spicy Lettuce Wraps

Leigh Anne Wilkes
This recipe was given to me by my friend and good cook Dawn Nelson

1 red bell pepper
1 green bell pepper
1 can of sliced water chestnuts
1 pound ground chicken or turkey
about 8 medium white mushrooms
1/4 cup slivered almonds (Toasted if you want)
1/4 cup onion or green onion
1 tsp. minced garlic
1 head iceberg lettuce
vegetable oil
1 tsp. cornstarch dissolved in cold water

Sauce Ingredients:

3 Tbsp. red chili sauce
1/4 cup rice vinegar
1/4 cup soy sauce
2 Tbsp. sesame oil
1 tsp. sugar

Combine all sauce ingredients and stir thoroughly. Set aside
Cook chicken over high heat with garlic and sesame oil thoroughly until browned. Remove and set aside.
Dice all vegetables (food chopper works great) and nuts. Cook chopped veggies in a small amount of vegetable of sesame oil. Add back to meat and mix. Pour in sauce and mix thoroughly. When it starts to bubble, add cornstarch solution to thicken.
Cut lettuce vertically in half from step to top and remove core to carefully form lettuce cups.