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Quick Lasagna

Ingredients:

• · 1 pound ground beef
• · 1/2 cup salad dressing or light salad dressing
• · 1/2 cup grated Parmesan cheese
• · 6 lasagna noodles, cooked and drained
• · 1 jar (14 oz.) spaghetti sauce
• · 2 cups shredded mozzarella cheese

Heat oven to 350 degrees F. Brown meat; drain. Stir in salad dressing and Parmesan cheese. Layer 1/2 of the noodles, meat mixture, spaghetti sauce, and mozzarella cheese in 12x8-inch baking dish. Repeat layers. Bake 30 minutes or until thoroughly heated.

Notes:

Number of servings: 6-8

Potato Soup Recipe

Ingredients:

3 to 4 lg. potatoes, peeled & chopped
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 can evaporated milk
2 to 3 c. 2% milk
Salt & pepper to taste

Directions:
1. Cook the vegetables in a small amount of water (covered) until tender.
2. Add: the evaporated milk, the regular milk, salt & pepper.
3. Add 4 slices crisp cooked bacon, crumbled. Simmer, do not boil.
4. When ready to serve, add dill weed and parsley.

Simple Egg Casserole

1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons oil
6 eggs, beaten
1 tablespoon flour
2/3 cup milk
1/2 cup cheddar cheese, shredded
salt and pepper to taste
1/2 cup bread crumbs

Cook bell peppers in 1 tablespoon oil in a large skillet until tender. Beat eggs and add to skillet. Cook on medium heat until edges start to cook, then lift mixture in the center with a spatula to let the uncooked egg mixture cook. Lift and fold until egg mixture is cooked (just like making scrambled eggs). Pour into a 9X13 casserole dish.

In a small saucepan, add the rest of the oil, milk, and cheese and some salt and pepper to taste. Once thick and bubbly, pour into the casserole dish on top of the eggs. Sprinkle bread crumbs on top. Bake in a 350F degree oven for 10 to 15 minutes.

***Stuffed Pepper Soup***

2 Pounds ground beef
1 Green Bell Pepper, Chopped
1 (29 ounce) can tomato sauce
1 (29 ounce) can diced tomatoes
2 beef bouillon cubes
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon soy sauce
2 cups cooked white rice

Directions:

In Dutch oven brown beef over medium high heat. Drain off any fat. Add the peppers to the browned meat and sauté for 3 minutes.

Stir in tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

Kim Francis

***Veggie Bean Sushi***

Prep: 10 min, Cook: 15 min.

For 4 servings:

• · · 1 cup sushi rice, or medium grain rice
• · · 2 Tbs. rice vinegar or white vinegar
• · · 1 Tbs. sake or dry sherry
• · · 2 tsp. sugar
• · · 1 Tbs. grated lemon rind
• · · 3 Tbs. pine nuts or slivered almonds
• · · 2 tsp. dark sesame oil
• · · 1/2 cup snow peas, 1/4 inch diagonal slices
• · · 2 Tbs. fresh ginger root, minced
• · · 1 Tbs. water
• · · 1 lb. canned red beans, or light red kidney beans, drained and rinsed
• · · 1/2 cup chopped seeded cucumber
• · · 2 green onions, with tops, thinly sliced
• · · 12 large Boston lettuce leaves, or leaf lettuce

Per serving: calories 381, fat 6.4g, 15% calories from fat, cholesterol 0mg, protein 12.4g, carbohydrates 68.0g, fiber 7.7g, sugar 10.1g, sodium 104mg, diet points 7.1.

Mealsforyou.com

***Barley Vegetable Casserole***

Prep: 10 min, Cook: 1:15.

• · · 2/3 cup barley
• · · 1 cup onion, chopped
• · · 1 cup cauliflower florets, chopped into 1/4 inch pieces
• · · 1 cup mushrooms, chopped
• · · 1 cup carrots, finely shredded
• · · 2-1/2 cups vegetable stock
• · · 1/4 tsp. garlic powder

Per serving: calories 160, fat 1.1g, 6% calories from fat, cholesterol 0mg, protein 5.1g, carbohydrates 34.4g, fiber 7.6g, sugar 4.6g, sodium 188mg, diet points 2.3.

Mealsforyou.com

***Lazy Shortbread***
This is one of the easiest shortbread recipes I've ever come across.

9 oz plain flour,
9 oz self-raising flour,
9 oz cornflour,
9 oz castor sugar,
2 250gm packs butter

Method
Sift dry ingredients into a large bowl.
Melt butter gently in a saucepan. (Be careful at this stage; "chip pan fires" can happen with hot butter!)

Pour melted butter into the dry ingredients and mix thoroughly. Divide the mixture into two and spread evenly into two baking trays (approx 16" x 10"). Prick the shortbread with a fork at intervals - create a pattern, if you like.

Place the baking trays into a moderate oven (I use a fan oven which I heat to 150ºC) and bake until golden brown. Take out of the oven and cut into portions, dust with castor sugar and allow to cool completely before storing in an airtight container.

I hope you all enjoy this!

Margaret MacGillivray of UK

***Bean Soup***

This is an awesome Bean Soup! I used chicken soup base instead of broth,
Eden Organic Beans and there was originally butter in the recipe to saute
the onion and celery in and I skipped it. You could also substitute dry
beans for canned just soak either overnight or bring water to a boil and
remove from heat, cover and let sit 1 hour. Enjoy!
Bean Soup
8 Servings--1 1/2 cups each; 5 pts
8 ounces Turkey Smoked Sausage, browned and drained (Hillshire Farms brand)
1 cup onion, chopped
1 cup celery, chopped
2 teaspoons minced garlic
1 1/2 quarts fat-free chicken broth
2 cups carrot, chopped
2 cups potato, cubed
15 ounces navy beans, cooked
15 ounces pinto beans, cooked
15 ounces black beans, cooked
3/4 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper
Saute smoked sausage, onion, celery and garlic in Dutch oven until sausage
is browned, 5 to 8 minutes.
Add remaining ingredients and heat to boiling; reduce heat and simmer;
covered, until potatoes are tender, 10 to 15 minutes.
284 Calories; 1g Fat (2.9% calories from fat); 23g Protein; 54g
Carbohydrate; 14g Dietary Fiber; trace Cholesterol; 792mg Sodium.
Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat.
5 Pts per serving
This was taken from the Green Bay News Chronicle - Thanks Recipe DuJour!
 

***Broccoli, Cherry Tomato, and Pasta Salad***

INGREDIENTS:
Herb mixture:
1/2 cup fresh flat-leaf parsley leaves
1/3 cup fresh basil leaves
1 tablespoon chopped fresh dill
1 teaspoon grated lemon rind
12 mint leaves
1 garlic clove, peeled

Dressing:
2 garlic cloves, peeled
1/3 cup 2% low-fat cottage cheese
1/4 cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Dash of black pepper
1/2 cup (2 ounces) crumbled feta cheese


Salad:
7 cups small broccoli florets
2-1/2 cups sliced mushrooms
2 cups cherry tomatoes, halved
2 cups cooked medium seashell or rotini pasta (about 4 ounces uncooked pasta)
1/2 cup minced shallots
2 tablespoons capers
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, rinsed, drained, and halved
INSTRUCTIONS:
To prepare herb mixture, combine first 6 ingredients on a cutting board;
finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside.

To prepare the dressing, place the reserved 3 tablespoons herb mixture in a
food processor. Drop 2 garlic cloves through the food chute with food
processor on; process until minced. Add cottage cheese and next 6
ingredients (cottage cheese through dash of pepper) to food processor;
process until smooth. Stir in feta.

To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.
Cool. Combine remaining herb mixture, broccoli, mushrooms, and remaining
ingredients in a large bowl. Pour dressing over salad; toss well. Yield: 4
servings.
NUTRITIONAL INFO:
calories: 327 carbohydrates: 50 g cholesterol: 14 mg fat: 8.8 g sodium: 768
mg protein: 18.4 g calcium: 248 mg iron: 4.3 mg fiber: 7 g
Special Thanks to Recipe Du Jour

***Auntie Millie's Irish Bread***

Servings: 12
4 cups flour
4 teaspoons baking powder
1 cup sugar
1 ½ teaspoons salt
1 cup raisins
8 ounces candied fruit
2 whole eggs
½ cup margarine
1 cup milk

Mix together sifted the flour, baking powder, sugar, salt. Sprinkle a little flour over the raisins and candied fruit. Cut in the margarine to pastry blend. Then add eggs, milk. Turn on to floured board and mold into loaf pans. Grease pans. Bake 1 hour in 350 degree oven. Makes 2 loaves.

This recipe come from Ross Nickerson's friends, Bob and Fran Dennoncourt

***EST ROASTED TOMATOES***

Preheat oven to 400.

Spray a baking sheet with Pam, or use a non-stick one.

Halve Roma plum tomatoes lengthwise (allow two to four per person).

Place tomatoes cut side up on baking sheet, and brush tops with good olive oil.

Sprinkle with salt, fresh-ground pepper, garlic powder, a dash of thyme and a few grains of sugar. Or, simply sprinkle with Adobo seasoning.

Bake in upper-middle of oven for about 40 minutes, until soft and shrunken, and edges are brown. Serve hot, warm, or room temperature.

Recipes Of The Bluegrass Stars (and some of their friends)!!!!

Special Thanks to - Eddie & Martha Adcock

***SALMON CASSEROLE***

Yield: 8 Servings
INGREDIENTS

- 2 cans (14-3/4 ounces each) salmon,
drained, flaked, bones removed
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 pound mushrooms, coarsely chopped
- 1 shallot, finely chopped
- 1-2 tablespoons margarine
- 2 tablespoons flour
- 1-1/2 cups fat-free milk
- 2 whole cloves
- 1 bay leaf
- 1/2 cup unseasoned dry bread crumbs
- 4 potatoes, peeled, boiled, mashed
- 1 teaspoon paprika

DIRECTIONS

Combine salmon, pepper, nutmeg, and mushrooms in 12x8-inch
baking dish.

Saute shallot in margarine in small saucepan 1 minute over
low heat. Whisk in flour; cook over low heat 1 to 2 minutes,
whisking constantly. Whisk in milk; add cloves and bay leaf.
Heat to boiling; boil, whisking until thickened, about 1 minute.
Remove cloves and bay leaf; pour sauce over salmon mixture in
baking dish.

Sprinkle sauce evenly with bread crumbs. Spoon mashed potatoes
around edge of dish, forming a border; sprinkle with paprika.
Bake, uncovered, at 375 degrees until top is lightly browned,
about 35 minutes.

Nutritional Information Per Serving (1/8 of serving):
Calories: 297, Fat: 9.9 g, Cholesterol: 46.7 mg,
Sodium: 667 mg, Protein: 26.4 g, Carbohydrate: 25.1 g
Diabetic Exchanges: 1-1/2 Bread/Starch, 3 Meat

Thanks Tony!

***Chocolate Mint Truffle Squares***

1 1/4 c whipping cream
1/2 lb unsweetened chocolate, chopped into small pieces
1/3 c granular Splenda
1/3 c granular Sugar Twin
1 t mint extract
4 T cocoa powder

In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold. With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap lined 8 by 8 inch pan. Refrigerate until set. Dust the top with 2 tablespoons of the cocoa powder. Flip out, cocoa side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them. Makes 24 servings.

Thanks Anthony!

***Goulash With Ginger Snaps***
3 cups beef, cubed
½ cup onion, chopped fine
1 cup catsup
10 ginger snaps
Cover meat and onion with water. Boil until meat is tender. Add catsup and ginger snaps that have been soaked in water. Add salt and pepper to taste. Heat through.

This recipe comes from the Klitz Family Cookbook, a collection of recipes from David's family. This recipe was popular with the family during depression years when money was short and ingredients for meals was limited. In today's tight economy, it still has its value.

Requested by Pjay624, found by Jennifer @ kibcoradio, credited to: Elkhorn Valley Museum

***California Pasta Toss***

3 cups penne pasta
3 tablespoons extra virgin olive oil
2 tablespoons minced fresh garlic (jar garlic is fine)
2/3 cup fresh diced roma tomatoes
1/2 diced roasted red bell peppers (canned)
1/2 cup canned artichokes (in water)
1/4 cup fresh grated parmesan cheese
fresh cracked black pepper
2 tablespoons fresh minced basil

In a large sauce pot or soup pot boil enough water to cook the penne pasta. While the water is boiling mince the garlic and dice both the tomatoes and the roasted bell peppers. Once the water is boiling begin to prepare the vegetables:

In a large saute pan heat the olive oil until hot adding the minced garlic. Saute the garlic for 15 - 30 seconds or until the garlic has a nice even golden color. Once the garlic has reached the desired color add the roma tomatoes, roasted red bell peppers and the canned artichoke hearts. Saute the vegetables over a medium high flame for 3 to 5 minutes. While the vegetables are cooking add the dry penne pasta to the boiling water, stirring often. After the vegetables have cooked for 3 to 5 minutes add course ground black pepper, fresh minced basil and a bit more extra virgin olive oil. Reduce the heat to very low to maintain the tempature of the sauted vegetables and finish cooking the pasta. Once the pasta has finished drain and add to the sauted vegetable mixture. Toss with parmesan cheese and serve.

Source: Website - Recipe by Chef Brian Johnson
Thursday March 13, 2003

***Caulifower and Tomato fritters***

Cooking time 20 minutes
To serve 4 persons.
4 tomatoes
1 small cauliflower
Good pinch salt
4 oz flour
1 egg
oil for frying
Cayenne pepper.
1 Rub tomatoes through a sieve. Measure and make up to half a pint with water.
2 Divide the cauliflower into neat sprigs---try to keep them uniform in size.Cook in boiling salted water until just soft but unbroken. Drain well
3 Sieve the flour and salt together
4 Add the well-beaten egg and gradually beat into the tomato puree.
5 Dip the pieces of cauliflower into this batter and, when well coated, drop into boiling oil and cook until crisp and brown.
6 Dust with Cayenne pepper and serve at once.
Cheers and smiles from:----Tony. :-))

***Banana Welsh Rarebit***

Cooking time 10--15 minutes
To serve 4 people
Ingredients:---
4 0zs Cheddar cheese
1/4 teaspoon mustard
Cayenne to taste
One tablespoon "top of the milk" or dark beer
2 bananas
1 Oz butter
2 large slices of toast
1 Grate the cheese, add the mustard and Cayenne, then mash together with milk or beer.
2 Halve peeled bananas lenghtwise and then crosswise
3 Fry in butter turning once only
4 Halve toast, place 2 pieces banana on each square
5 Pile the cheese mixture on top and smooth level
6 Place under hot grill and leave until the cheese is well melted and lightly browned.
Tony Burton, Newark, England.

***Toad In The Hole***

To serve 4 you will need simply a large frying pan, a mixing bowl and a heatproof dish.
Ingredients are as follows:---
3 eggs
7 ozs plain flour
1/4 pint milk
2 teaspoons English mustard
Sea salt and freshly ground black pepper
8 large sausages
8 slices of streaky smoked bacon
3.1/2 ozs lard
Preheat the oven to 425/450 F. Crack the eggs into a bowl,sieve the flour over them, then add the milk,mustard,salt and pepper. Whisk for a good few minutes to get rid of any little lumps of flour as you go. Leave batter to "rest" for 20 minutes.

Meanwhile wrap each sauasage in the bacon. Heat the frying pan over a medium heat and add a little lard. Gently seal the sausages until slightly coloured. Put the remaining lard into a heatproof dish and place in the oven until it is smoking. Add the sausages and let them sizzle for a while and then pour the batter over them.

Return to the oven and leave to cook for a good 20 minutes. The batter should come up to the edges of the container and the rest should be all puffy and brown. Remove from the oven and check that the batter is cooked by inserting a sharp knife into it. Lift it out and if any batter sticks to it return it to the oven for a while longer.

Serve with lots of tomato sauce or onion gravy with mustard.

FROM: Tony Burton - UK, Thanks Tony!

***** Crab Cakes *****
Ingredients:
1 lb crabmeat, cooked, cartilage
removed and flaked (2-1/2 - 3 cups)
1-1/2 c soft white bread crumbs
(without crust)
2 Tbsp. margarine or butter, melted
1 tsp ground mustard (dry)
1/2 tsp salt
1/8 tsp pepper
2 large egg yolks, beaten
vegetable oil
~~~~~~~~~~~~~~~~
Mix all ingredients except oil. Shape mixture
into 4 patties, each about 3 1/2 in. in
diameter.
Cover and refrigerate about 1 1/2 hrs.
Heat oil (1 in.) in deep fryer or 10-inch
skillet to 375 degrees.
Fry patties in oil 4-5min., turning once,
until golden brown on both sides. Drain.

Special Thanks to Mail-Goodies!

***OREO DROPS***

Makes 30 cookies

12 crushed oreo cookies
8 ounces cream cheese
white melting chocolate

Crush oreos ( I used a rolling pin with cookies in a plastic bag - then put coarse chunks into a blender to finish crushing ) Then add cream cheese. ( The best way to mix this is with your hands ) After it's all well mixed, drop by teaspoons onto a cookie sheet and chill. Meanwhile, melt white chocolate in top of double boiler. Drop oreo balls into chocolate and coat evenly. Let dry on wax paper lined rack. You don't have to keep these refrigerated.

Submitted by Lynn Cole North Warren

***BEER CHEESE SPREAD***

8 ounces cream cheese
12 ounces Old York cheese spread ( comes in carton like cottage cheese comes in )

Let both of these soften, then put into bowl, and pour in:
1/4 cup beer Use mixer to blend. This is a real good cheese spread for crackers, and can also be used on meat sandwiches. I'll warn you; it's hard to stop at just one; they are addicting.

Submitted by Lynn Cole North Warren

***** Caramel Apples *****

Ingredients:
6 apples
1 (14 ounce) package individually wrapped caramels,
unwrapped 2 tablespoons milk
~~~~~~~~~~~~~~~~
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl and microwave 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Thanks - Mail-Goodies.com

***Andrews' Favorite Cookies***

Pre-heat oven to 350 degrees
1 -10oz. bag each, of peanut-butter chips, & chocolate chips
1-12oz. bag mini Hersheys' Kisses
6 Cups flour 2 1/2 Cups white sugar
2 Cups brown sugar, packed
5 eggs
2 tsp. baking soda
2 tsp. vanilla
1/2 tsp. salt
3 Cups melted margerine

Mix everything, except the chips & kisses together, then add them. Drop onto un-greased cookie sheet by rounded teaspoon-full. Bake 10-12 mins.

Submitted by Andrew's Mom Debbie Bailey

***** Raisin Bread *****

Ingredients: 1 pkg quick acting yeast 1 tablespoon sugar 1 cup lukewarm water 1 cup milk, scalded and cooled 6 cups sifted flour 4 tablespoons shortening 3/4 sup sugar 1 cup raisins, floured 1-1/2 teaspoons salt

Dissolve yeast and 1 tablespoon sugar in lukewarm water; add lukewarm milk and 2 cups flour. Cream shortening and sugar together; add to yeast mixture, and beat until smooth. Cover and let rise in a warm place until light, about 1-1/2 hours. When well risen, add raisins, salt and memaining flour, or enough to make a soft dough. Knead lightly. Place in well-greased bowl, cover and let rise again until double in bulk, about 1-1/2 hours. Mould into loaves, place in well greased pans to half full; cover and let rise again until light, about 1 hour. Brush with egg beaten with 2 Tablespoons cold water; bake at 425° for 15 minutes; reduce heat to 375° and continue baking for 30 minutes. Makes 2 loaves.

Unknown Internet Site - Found by D. S. Hillman

===PRUNE SPICE CAKE===

Combine and mix well: 1 cup oil, 1.1/2 cups sugar, 3 eggs. Add 1 cup buttermilk. Sift together, and add to the above: 2 cups plain flour 1 tspn soda 1 tspn cinnamon 1 tspn allspice 1 tspn nutmeg 1/2 tspn salt Beat well until batter is smooth Add: 1 cup cooked and pitted prunes 1 cup nuts (chopped pecans)

GLAZE: 1/4 cup butter 1/2 cup buttermilk 1 cup sugar 1/2 tspn soda 1 tblspn white corn syrup

Cook over low heat (until it forms soft balls when dropped in water) Add 1 tspn vanilla Pour icing over cake while hot.

Special thanks to our friend Anthony Burton in the UK for this recipe.

Roast Beef and Yorkshire Pudding

Cooking time approx 1.1/4 hours.
Oven Temperature, 400F., 200C
Then 425F., 220C Serves 4 persons.

American measurements:- About 3lbs sirloin of beef, boned and rolled 6 tablespoons of dripping or lard.
For Yorkshire Pudding. 1 cup all purpose flour or all-purpose flour sifted with 1 teaspoon double acting baking powder Large pinch of salt 1 egg 1.1/4 cups of milk.

Place weighed joint in a roasting pan and add dripping. Place in a hot oven and roast, allowing 25 minutes per lb. Sift flour and salt into bowl. Add egg, then gradually add half the milk,stirring the flour from the sides of the bowl using a wooden spoon. Beat well until the mixture is smooth. Gently stir in the rest of the milk, 40 minutes before joint is done increase oven heat to 425F. Remove joint from roasting pan and pour off excess fat. Put a trivet in the center of the pan and quickly pour in the batter mixture. Place joint on the trivet and return to oven as near to the top as possible. Serve as soon as the Yorkshire Pudding is well risen, crisp and golden brown

Bon appetit! Special Thanks to Tony Burton of the UK for sending this recipe!

Roasted Red Bell Pepper Sauce Recipes

This red bell pepper sauce recipe packs plenty of flavor with very little fat, great with many entree's such as chicken, fish or seafood. Often pepper sauce recipes contain heavy cream however I like to omit the cream which lets the flavors of the peppers to come through. There are several variations of this recipe, adding a chipotle pepper gives this sauce a nice southwestern flavor.

3 whole red bell peppers (roasted and skinned)
1 cup of tomato sauce
3 cloves of roasted garlic
1 tablespoon minced fresh basil
5 drops of tabasco sauce
1 teaspoon salt
ground black pepper to taste

Roast the red bell peppers and the garlic in a preheated oven that is set on broil. Slightly spray the peppers with a non stick vegetable spray such as pam, place the peppers under the broiler at least 4 to 5 inches below the heating coils. Carefully watch the peppers and turn as needed (once the peppers begin to char slightly). Once the peppers are fully roasted place them in a bowl and cover with plastic wrap for 15 minutes, this will allow the peppers to continue to cook which will help loosen the skin.

Uncover the bell peppers and run them under cold water to cool. Remove the skin from the bell peppers. Place the peeled peppers in a food processor or blender and puree until silky smooth (puree for at least 2 minutes, doing so will result in a very very smooth puree).

Combine all ingredients together EXCEPT for the basil and ground black pepper, and simmer for 20 minutes. Add the basil and simmer another 5 minutes. Taste the pepper sauce and adjust the seasoning as need.

Makes 2 cups
Recipe by Brian Johnson - www.chef-recipes.com

Marinara Spaghetti Sauce

Tomato based sauces are often referred to as either spaghetti or marinara. While there very similar the two main differences are that marinara is traditionally always meatless (spaghetti is often made with or without meat). The following marinara recipe can be a great starting base for any spaghetti sauce that contains meat such as sausage or ground beef.

2 cups diced tomatoes (drained canned tomatoes)
3 cups canned tomato sauce
2 tablespoons minced fresh garlic
2 tablespoons extra virgin olive oil
3 tablespoon sliced sun dried tomatoes
1/4 cup diced yellow onions
1 tablespoon fresh minced oregano
1 tablespoon fresh minced basil
pinch of red chile flakes
salt and ground black pepper to taste

When cooking any recipe it is important to start out with quality ingredients. It is easy to understand that when you start our with good ingredients and treat them with care your finished product will be of a higher quality. That being said a basic tomato sauce or marinara sauce is an excellent example. Try several different types of tomatoes until you find the best canned tomatoes available in your area. Other ingredients such as the olive oil, and sun dried tomatoes and fresh herbs will have a big impact on the sauce you prepare.

Strain the canned diced tomatoes and reserve. Heat a large sauce pan over a medium flame for 1 minutes. Once the pan is heated add the olive oil, chile flakes, garlic and diced yellow onion and saute for one minute. Once the onion and garlic have turned translucent add the canned diced tomatoes as well as the tomato sauce and sun dried tomatoes. Reduce the heat to a simmer and cook for 15 minutes.

After the sauce has simmered for 15 minutes add the remaining fresh herbs and simmer another 10 minutes, adjust the seasoning as needed with salt and ground black pepper.

Makes Approximately 51/2 Cups Of Sauce
Recipe by Brian Johnson

Found on the Internet: Awesome Chef Recipes

Shrimp Marinara

1 lb Tomatoes, peeled, cut up
2 tb Parsley, minced
1 Garlic clove, minced
1/2 ts Basil
1/4 ts Pepper
1 ts Oregano
6 oz Can tomato paste
1/2 ts Seasoned salt
1 lb Shrimp, shelled, cooked
1/4 c Parmesan cheese, grated
2 c Spaghetti, cooked

In crockpot, combine tomatoes with seasonings and tomatoe paste. Cover and cook on low 6-7 hours. Turn control to high. Stir in shrimp, cover and cook for 10-15 minutes. Serve, topped with cheese, over spaghetti.

Found on Internet by Jennifer

***SNICKERDOODLES***

1 C shortneing
1 1/2 C. Sugar
2 eggs
2 3/4 C Flour
2 tsp. cream of tarter
1 tsp. baking soda
1/2 tsp. salt
2 TBSP. sugar
2 tsp. cinnamon

Combine flour, cream of tarter, baking soda, and salt - set aside. Cream shortening, sugar, and eggs, add flour mixture. Chill. Shape dough into 1 inch balls, roll in cinnamon and sugar mixture. Place 2 inches apart on ungreases cookie sheet. Bake at 375 degrees (or 400 degrees depending on oven) for 8 to 10 minutes.

submitted by Cindy of Warren - Thanks a bunch.

Bob's BBQ Spare Ribs

Basting Sauce:
4 tablespoons molasses
4 tablespoons mustard
2 tablespoons vinegar or lemon juice
2 tablespoons worchestire sauce
Dip Sauce:
1 cup catsup
1 can (reg. size) apricots (juice and all)
1 8 oz. can of pineapple (crushed - or small can of pineapple juice
2 tablespoons brown sugar
1 tsp. worcheshire sauce
Put all in blender - Mix til well blended. Cook down til the consistency of sauce. Use either regular spare ribs - or country style spare ribs. Oven 350 degrees. Keep using basting sauce - cover with aluminum foil for about an hour - Remove foil - keep basting ....til ribs are done. Dip those babies in the dipping sauce and you have never tasted anything better!

Submitted by Priscilla from Starbrick...THANKS!

Priscilla's Soft Roll Sugar Cookies

2 cups sugar
1 cup shortening - blend
3 eggs - blend
2 teaspoons baking powder - (Heap em!)
1 Teaspoon baking soda (Heap em!)
1 teaspoon salt. Mix well
1 teaspoon vanilla Mix well
1 cup butter milk 5 cups flour. Rest in refrigerator overnight. Roll out and cut. Sprinkle with sugar - pop a raisen in the middle. Bake 350 degrees

for about 12 - 13 minutes.

Submitted Priscilla of Starbrick - Thanks!

***Smashed Antipasto Olives***

Keep this relish-type dish in the refrigerator for up to two months.

Makes about 2 cups

1 1/2 cups Black olives
1/4 cup Red onion, diced
1/4 cup Celery, diced
1 teaspoon Garlic, minced
1/2 teaspoon Oregano
1/4 teaspoon Sugar
1/2 cup White wine vinegar
1/4 cup Water
2 tablespoon Olive oil

Smash the olives on a cutting board with the side of a large knife. Toss with the remaining ingredients. Cover and refrigerate at least overnight. Serve with cold cheese and meat plates.

- Nick Sundberg on-line!

***** Italian Pasta Salad *****

Ingredients: 1 (16 ounce) package fusilli pasta 2 (2 ounce) cans sliced black olives 1 cup frozen petite peas, thawed 1 cup cubed Itialian salami 3/4 cup chopped green onions 3/4 cup chopped celery 1/2 cup chopped fresh parsley 1 (.7 ounce) package dry Italian-style salad dressing mix 1 cup mayonnaise 1 cup sour cream 2 tablespoons milk

Directions In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside. In large salad bowl combine cooked and cooled pasta, peas, green onions, celery and parsley. Add dressing last and mix. (You may want to reserve about 1/2 cup of the dressing) Let sit over night in fridge. (Pasta will soak up dressing.) Stir before serving. Add extra dressing if pasta appears dry.

Thanks a lot M.G.

***SWISS BURGER PIE***

1 lb ground beef 2/3 cup quick or old fashioned oats 1/2 cup Thousand Island dressing 1 egg 3/4 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1 can (16oz) sauerkraut, drained 2 cups shredded Swiss cheese 1 1/2 tsp caraway seeds (optional) Preheat oven to 350 degrees F.

Combine first seven ingredients; mix well. Press onto bottom and sides of 9 inch pie plate. Bake about 15 minutes; drain. Combine sauerkraut, Swiss cheese, and caraway seeds. Mix well and spoon into partially baked meat pie shell. Bake 12 to 15 minutes or until cheese is melted. When firm, cut into wedges. Serves 6.

Thanks Rich!

***** Chicken Fajitas *****

Ingredients: 2 green bell peppers, sliced 1 red bell pepper, sliced 1 onion, thinly sliced 1 cup fresh sliced mushrooms 2 cups diced, cooked chicken meat 1 (4.7 ounce) package dry Italian-style salad dressing mix 10 (12 inch) flour tortillas

Cut peppers and onion into long, thin slices. Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly. Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

Our goog friends at Mail-Goodies.com

***BBQ Ribs***

Ingredients:

3 lbs. of ribs (beef or pork)
2 cloves garlic, minced
2 Tbsp. olive oil
12 oz. chili sauce
1/2 cup lemon juice
1/4 cup molasses
1/4 cup dark rum (optional)
3 Tbsp. Dijon mustard
1 Tbsp. worchestershire sauce

Directions:

Simmer the ribs in a pot of water for 40 minutes. Drain and set
aside.
Saute the onion and garlic in the oil until the onions are
transparent. Stir in the rest of the ingredients. Simmer for
25 minutes.
Pour the sauce over ribs. Cover and marinate overnight in
refirgerator.
Bake for 1-1/4 hours on the grill; basting every 20 minutes.
Excellent served with corn on the cob and salt potatoes.
Note: I actually double the recipe for the BBQ sauce so that there
is plenty to pour over the ribs when they are ready to eat

Shelley of Sugar Grove found this in a recipe book! Thanks for sharing!

***Foiled Fish On The Grill***

Ingredients:

1 lb fish fillets
2 tbsp margarine, not diet
1/4 c lemon juice
1 tbsp fresh parsley, chopped
1 tsp fresh dill weed1 teaspoon salt
1/4 tsp black pepper
1/4 teaspoon paprika
1 onion, sliced

How to Prepare:

Use heavy aluminum foil cut into squares. Place equal portions of the fish fillets on each piece of foil. In a saucepan, melt margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well. Pour this mixture over the fish, sprinkle with paprika, and top with the onion slices which have been separated into rings. Fold the foil over the mixture and seal tightly. Leave a little space for the food to expand while cooking. Place on a hot grill and grill for 5-7 minutes per side. Fish should flake easily when done.

Submitted by: Jay from Warren - Found on the Internet.

***** Black Bean Soup *****

Ingredients: 1 tablespoon olive oil 2 medium size onions, chopped 6 cloves garlic, minced or pressed 1/2 teaspoon ground cumin 3 cans (about 15 oz. each) black beans, drained and rinsed 1 can (14-1/2 oz.) stewed pear shaped tomatoes with onions, celery and green bell pepper (italian stewed tomatoes) 1 tablespoon minced cilantro 1/2 teaspoon dried oregano 3 cups fat free reduced sodium chicken broth reduced fat free sour cream lemon slices cilantro sprigs salt pepper

Preheat an 8 quart pan over medium high heat until rim of pan is "hot to the touch". Add oil and wait for 1 more minute. Add onions and garlic; cook, stirring occasionally, for 5 minutes. Add cumin and continue to cook, stirring occasionally until onions are pale golden (about 5 minutes). Stir in beans, tomatoes (broken with spoon), cilantro, and oregano; remove from heat. Spoon bean mixture into a food processor or blender, a portion at a time and process until very coarsely pureed. Return puree to cooking pan. Stir in broth and bring to a boil over medium high heat until heated through. Serve with sour cream, lemon, and cilantro sprigs. Season to taste with salt and pepper. Makes 6-8 servings.

By: Mail-Goodies

Roasted Potato Salad
This hearty potato salad goes well with grilled meats.

Serves 4

2 pounds New red potatoes, quartered
1/2 cup Cherry tomatoes, quartered
1/4 cup Roasted red bell peppers (canned)
2 Tablespoons White wine vinegar
3 ounces Olive oil
1/4 cup Basil, chopped
1 teaspoon Garlic, minced
Salt and pepper to taste

Pre-heat the oven to 400. Toss the potatoes with 2 Tablespoons of olive oil. Cover and roast for 30-40 minutes (or until tender). Cool slightly. Combine the remaining ingredients with the potatoes and toss. Serve at room temperature.

- Nick Sundberg visit www.emazing.com

Stir-Fried Asparagus With Wild Mushrooms

The rich flavor of oyster sauce pairs well with these vegetables.

Serves 4

1 Tablespoon Sesame oil
1 Tablespoon Vegetable oil
1 1/2 teaspoon Garlic, minced
3/4 pound Asparagus (fresh), trimmed and cut into 1 1/2 -inch pieces
1/4 pound Portabella mushrooms, sliced
1/4 cup Oyster sauce

Heat the two oils in a skillet over medium-high heat. Add the asparagus, garlic and mushrooms. Stir-fry for 1 minute. Add the oyster sauce and cook for 3 minutes longer. Serve warm.

- Nick Sundberg from eMAZING.com

***** Pecan Pie Bars *****

Ingredients: 1-1/2 cups all-purpose flour 2 tablespoons packed brown sugar 1/2 cup butter or margarine

------------ 2 eggs 1/2 cup dark corn syrup 1/2 cup packed brown sugar 1/2 cup pecans 2 tablespoons butter or margarine, melted 1 teaspoon vanilla 1/4 teaspoon salt

Mix flour and brown sugar; cut in butter. Pat into ungreased 11x7-1/2x1-1/2-inch baking pan. Bake at 350 degrees for 15 minutes. Beat eggs slightly; stir in remaining ingredients. Pour over baked layer. Bake at 350 degrees for 25 minutes. Cool slightly; cut into bars. Makes 32.

Provided by: Mail Goodies

Spinach Salad with Rhubarb Dressing

2 cups chopped fresh or frozen rhubarb
1/2 cup of sugar
1/4 cup vinegar
3/4 cup vegetable oil
3 tablespoons of grated onion
1 and 1/2 teaspoons Worcestershire sauce
1/2 teaspoon of salt
SALAD:
6 cups torn fresh spinach
6 bacon strips, cooked, and crumbled
1/2 cup fresh bean sprouts
1/2 cup shredded cheddar cheese
1 or 2 hard-cooked eggs, chopped

In a saucepan, combine rhubarb, sugar, and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice, discard pulp. Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate at least one hour. Just before serving, combine salad ingredients in a large bowl. Add dressing and toss to coat.

6-8 servings

submitted by: Jami from Lander