Serving = 145 calories, 8 grams fat

Stir-fried Vegetables:
From Publications International Ltd.

2 T. vegetable oil
4-5 cups coarsely chopped fresh vegetables (broccoli, carrots, cauliflower, onions, mushrooms, Chinese cabbage, bell pepper, snow peas, and/or celery)
1 clove garlic, minced
1 14.5 ounce can stewed tomatoes, drained, juice reserved
1 1/2 T. soy sauce
1 T. cornstarch
1/2 t. ground ginger
1/2 t. salt (optional)
2 cups hot cooked rice or oriental noodles
1/2 T. sesame seeds

In a 12" skillet, heat oil. Add the vegetables and garlic; cook and stir over medium heat for 5-6 minutes or until crisp tender. In a small bowl, combine the reserved tomato juice, soy sauce, cornstarch, ginger and salt. Add to the skillet along with the tomatoes. Cook, stirring constantly for 2 minutes or until sauce is thickened. Serve over rice or noodles. Sprinkle with sesame seeds.

Makes 4 servings, 4 cups

Visit my website here.

#7) Turkey Minnestrone

.
1 turkey carcass
2 onions
1 stalk celery
3 parsley sprigs
1 bay leaf
1 carrot

1 onion, chopped
1 T. butter
1 clove garlic, minced
3 c. cooked turkey meat
1 can (about 16 oz.) each: undrained tomatoes, garbanzo beans, navy beans
3 carrots, sliced
3 stalks celery, sliced
2 t. each: salt, basil
1 t. oregano
1/2 t. pepper
1/4 lb. linguine noodles

Put the turkey carcass and enough water to cover in a large kettle. Heat to boil, cover, reduce heat to low and simmer for 1 hour. Then add the next 5 ingredients (onions through carrot) and simmer, covered, for 3 hours. Remove the carcass, strain and save the broth, discarding the vegetables and spices.

Saute the onion and garlic in the butter in a small skillet over low heat for 5 minutes. Add onion/garlic mixture, turkey, tomatoes, beans, carrots, celery, salt, basil, oregano and pepper to soup stock. Cook uncovered, stirring occasionally until vegetables are tender. Add the linguine and cook until done. Serve with parmesan cheese, if desired. Serves 6-8.

A long process but worth it for the rich, unique taste. AN OLD FAMILY RECIPE.

visit my website here.

#6) Firehouse Chili

.
olive oil
3 onions, chopped
4 garlic cloves, minced
1 pound pork, cut into 1/2 inch cubes
3 pounds chuck roast, cut into 1/2 inch cubes
1 pound ground chuck
3 hot red peppers, minced
3 jalapeno peppers, minced
2 T. cilantro, finely chopped
1 12-ounce can beer
1 12-ounce jar salsa
4 T. chili powder
1 t. paprika
1/4 t. each: cayenne pepper, beef bouillon, basil and oregano
1/2 t. each: ground marjoram and thyme
1 1/4 t. ground cumin
3-4 medium tomatoes, chopped
2 ounces whiskey (optional)

Saute onion and garlic in olive oil in large pot. In large skillet, brown meat in portions. Use 1 T. of olive oil for each 1 pound of meat as it is browned. When meat portion is browned, add it to the pot with the onion and garlic. Season with salt and pepper to taste.

Add all remaining ingredients except whiskey. Simmer, covered, about 2 1/2 hours. Add whiskey, if using, and simmer an additional 30 minutes. Serves 6.

Serve with bowls of grated sharp cheese and chopped onions. The guys really love this meaty recipe.

Visit my web site here.

#5) Lasagna

.
The key to good lasagna is a good sauce. There will be plenty of sauce leftover to freeze for another meal.

SPAGHETTI SAUCE
2 T. olive oil
3 carrots, shredded
4 stalks celery, diced
2 onions, diced
1/2 green pepper, diced
5 eyes garlic, diced
1 1/2 lbs. ground beef
4 small or 2 large cans tomato paste
1/4 t. ground cloves
1/2 t. nutmeg
1 t. black pepper
1 T. salt

Heat oil in a large (5 quart) kettle. Add the carrots, celery, onions, green pepper and garlic. Saute over medium heat for 10 minutes. Then add the ground beef and cook until slightly browned. Add the tomato paste. Rinse each can of tomato paste with water to equal 3 cups and add this to kettle stirring all ingredients well. Add all the spices, stirring well again. Cover and simmer on low heat 3-4 hours.

LASAGNA
9 cooked lasagna noodles
1 cup ricotta cheese1 1/2 cups shredded mozzarella cheese

Layer the bottom of a 13" x 9" pan with 3 noodles. Spread spaghetti sauce over the noodles to cover. Drop 1/2 of ricotta by spoonful over the sauce. Sprinkle 1/3 of the mozzarella over this. Repeat twice more, but the last/top layer has only the mozzarella cheese. Bake, covered, for one hour in a 350 degree oven. Serves 6 generously.

This is the dish that guaranteed a successful marriage.The recipe is worth the effort. AN OLD FAMILY RECIPE

Visit my website here.

#4) Chiles Rellenos

Adapted from familycircle.com

8 medium-size poblano chile peppers
4 ounces Monterey Jack cheese
4 eggs, separated
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
1 can (10 ounces) prepared enchilada sauce
Sour cream, if desired

Place chiles on a cooking sheet, and blacken under the broiler for about 5 minutes, turning frequently. Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles.

With a small knife, cut a slit down long side of chile. Carefully remove seeds and membranes. Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with a toothpick.

Beat the 4 egg whites, salt and cream of tartar to stiff peaks. Fold in yolks.

Heat oil in a large skillet over medium high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two or three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in a 200 degree oven.

Serve with heated enchilada sauce and sour cream, as desired. Serves 4.

NOTE: Canned whole chiles may be used.

visit my web site here.

#3) European Hunter's Stew

1 1/4 lbs. stew beef, cut into pieces
2 T. flour
1/2 t. salt
1/8 t. pepper
4 slices bacon, cut into pieces
1 onion, sliced
2 3/4 cups water
1 T. red wine vinegar
1 clove garlic, minced
1 beef bouillon cube
1 cup sliced carrots
1/4 cup rice
1 green pepper, cut into pieces

Dredge the beef in the combined flour, salt and pepper. In a large kettle,cook the bacon until crisp; drain and reserve. Brown the onion in the bacon drippings. Remove and reserve. Brown the beef in the remaining drippings. Then add the water, vinegar, garlic and bouillon.

Cover and cook 1 to 1 1/2 hours. Add the carrots and cook, covered, 30 minutes. Stir in rice, cover and cook 10 minutes. Add the reserved onion and the green pepper; cover and cook 10 minutes. Stir in the bacon and serve. Serves 4.

The cooking time for this recipe is about 3 hours, but it makes a very hearty meal.

visit my web site here.

#2) Bread and Butter Pickles

.
4 quarts sliced cucumbers
6 sliced onions
2 chopped green peppers
3 cloves garlic
1/3 cup coarse-medium salt
5 cups sugar
3 cups cider vinegar
1 1/2 t. tumeric
1 1/2 t. celery seed
2 T. mustard seed

Slice cucumbers thin and place in a large kettle or container. Add the onion, green peppers and whole garlic. To this mixture add the salt. Cover with ice and mix well. ( I use my hands.) Let stand 3 hours then drain well. Combine the remaining ingredients ; pour over the cucumber mixture. Heat just to a boil. Seal in hot, sterilized jars. Makes 8 pints.

This is one of the easiest and most delicious canning recipes that I know of. AN OLD FAMILY RECIPE

visit my web site here.

#1) Pumpkin Pie

Adapted from Publications International Ltd.

1 unbaked pie shell
1 16 oz. can solid pack pumpkin (2 cups)
1 14 oz. can sweetened condensed milk
1 egg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 425 degrees Fahrenheit. In a blender, combine all ingredients except pie shell. Blend well. Pour into pie shell. Bake 15 minutes. REDUCE oven temperature to 350, bake an additional 35-40 minutes longer or until a knife inserted near edge comes out clean. Cool. Serve garnished with whipped cream.
NOTE: Using real pumpkin makes this an exceptional dessert and is well worth the extra effort. Cut a small pumpkin, scoop out the seeds, and slice into strips; peel, cut pumpkin into chunks. Cook in enough water to cover until soft. Drain well and measure 2 cups to put into blender in place of canned pumpkin. I don't think you'll go back to canned pumpkin again.

visit my web site here.

The Lucky Seven (and 7 Deadly Sins)

.
As far back as I can remember, I have loved to cook, bake and eat. Being the responsible middle child, my mother taught me my way around the kitchen at a young age. When she decided to work outside the home, she would leave instructions for me on how to start a dinner for 5. As time went on, I enjoyed growing my own food. Today I still love to cook, bake and eat. Life is short, so let's eat dessert first.

visit my web site here.