Are you Hungry yet ????

[Kebamo]

Creamy Chicken Lasagna

2 cups each shredded mozzarella, diced cooked chicken
2 cans cream of chicken soup
1-1/2 cups milk
1/8 tsp. cayenne
1 pkg. (10 oz,) frozen chopped spinach, thawed, well-drained
1 egg
1 tub (15 oz.) cottage cheese
12 lasagna noodles, cooked and drained
1/2 cup grated parmesan cheese

Reserve 2/3 cup mozzarella cheese. In bowl, combine soup, milk, and cayenne; set aside. In another bowl, combine spinach, egg and cottage cheese. In bottom of a 13x9" pan, spread 1/2 cup of soup mixture. Arrange 4 noodles on top. Top with 1/3 of remaining soup mixture, 1/2 of spinach mixture, and 1/2 of remaining cheese, and 1/2 of chicken. Repeat layers ending with remaining noodles, soup mixture, reserved 2/3 cup cheeses. Bake at 350? F. for 40 minutes.
Let stand for 15 minutes before serving.
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PLANTATION SUPPER

1-1/2 lbs ground beef
1 med onion, chopped
1 can whole corn, drained
1 can cream of mushroom soup
1-8 oz pkg cream cheese, cubed
1 c milk
1 tsp bouillon granules
1/4 tsp pepper
4- 1/2 c uncooked wide egg noodles

1.In a lg skillet over med heat, cook beef and onion until meat is done; drain.
2.Add the corn, soup, cream cheese, milk, bouillon and pepper.
3.Cook and stir until cheese is melted.
4.Meanwhile, cook noodles according to pkg direction; rinse and drain.
5.Add to skillet; heat through.
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HOMEMADE LASAGNA

1/4 c. olive oil
1/2 c. finely chopped onion
2 tbsp. chopped parsley (fresh or dried)
1/2 lb. ground hamburger
1/4 lb. loose sausage (Italian)
2 cans (2 lbs. 3 oz.) plum tomatoes in the can
2 cans (6 oz.) tomato paste
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried oregano
1 tsp. basil1 tbsp. olive oil
1/2 lb. lasagna noodles
1 lb. ricotta cheese
1 lb. Mozzarella cheese, thinly sliced
1 jar (3 oz.) Parmesan cheese

In a frying pan, add 1/4 cup olive oil, sauté onion and parsley, until tender (5 minutes). Add hamburger and loose sausage. Brown. Add tomatoes, tomato paste, sugar, salt, oregano, pepper and basil. Place this mixture in a crock-pot on low for 6 hours. Stir occasionally. In large kettle, bring 3 quarts water to boil, add 1 tablespoon olive oil. Add lasagna noodles, 2 or 3 at a time. You will need 6 lasagna noodles. Return to boiling for 15 minutes. Drain and rinse with hot water. Heat oven to 350 degrees. Grease baking dish, 13 x 9. Spoon in tomato sauce. Layer noodles, ricotta, Mozzarella, tomato sauce, noodles, ricotta and Mozzarella. Bake for 40 minutes at 350 degrees. Top with Parmesan cheese. Let cool 15 minutes. 9 servings.
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Chinese Chicken Salad

1 tsp. light soy sauce, or as needed

Dressing:
4 TB rice vinegar
1 TB orange juice
2 TB light soy sauce
1 tsp. sugar
2 TB Asian sesame seed oil

Other:
1 head lettuce
1 red pepper, if desired
1 can 10 oz.) mandarin oranges, drained
1 can (8 oz.) sliced water chestnuts
3/4 cup chow mein noodles

Preheat the oven to 350º F.

Rinse the chicken breasts and pat dry. Lightly rub the 1 teaspoon of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking. Remove the chicken and cool.
While the chicken is cooking, prepare the dressing and vegetables. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame seed oil. Refrigerate until needed.
Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.
Remove the cooked chicken and cool. Shred the chicken meat with your hands.
Pour the dressing into the bottom of a large salad bowl.
Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles.
Sprinkle the sliced almonds or toasted sesame seeds on top if using.
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LATTICE TOPPED TURKEY PIE

2 cups chopped cooked turkey
1 pkg (10 ounces) frozen tiny peas
1 cup shredded sharp Cheddar cheese
1 cup diced celery
1/2 cup soft breadcrumbs
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup mayonnaise
3 dashes hot sauce
1 can (8 ounces) crescent dinner rolls
2 teaspoon sesame seeds

Combine first 10 ingredients; mix well. Spoon into a 12- x 8- x 2-inch baking dish. Separate crescent dough into 2 rectangles; press perforations to seal. Cut into 4 long strips and 4 short strips. Arrange strips in lattice design across top of casserole. Sprinkle with sesame seeds. Bake at 350 degrees F. for 35 minutes. Serves 6.
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SAUERKRAUT & TURKEY SALAD WITH CREAMY BACON DRESSING

Salad:
4 cups fresh spinach, cleaned and stemmed
1 red onion, sliced thinly
8 ounces cooked turkey, julienned
2 cups canned winekraut, drained
3 hard-cooked eggs, sliced
1 cup sliced fresh mushrooms (generous 3 ounces)
1 cup shredded muenster cheese (4 ounces)
1/2 cup coarsely chopped pecans
1/2 cup mandarin oranges, drained
Dressing:
6 slices bacon
1 tablespoon honey
1/4 cup red wine vinegar
Salt and pepper to taste
¾ cup sour cream
1 teaspoon celery seeds
3 green onions, sliced
2 tablespoons sesame seeds

To make salad: Toss spinach, red onion, turkey, wine kraut, hard-cooked eggs, mushrooms, muenster cheese, pecans and mandarin oranges together and chill until serving time.
To make dressing: In a skillet, fry the bacon until crisp. Remove from pan, crumble and set aside. Pour off all but 3 tablespoons of the bacon grease.Off the heat, whisk into the bacon fat the honey, vinegar, salt, pepper, sour cream, celery seeds, green onions and sesame seeds.Pour the dressing over the salad and top with the reserved crumbled bacon.
Makes 4 servings
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Baked Pasta e Fagioli

2 cups (8 oz.) mini penne or elbow pasta
1 can (28 oz.) whole tomatoes in puree
1 TB olive oil
1 medium onion, chopped
1 celery rib, chopped
2 cloves garlic, crushed with press
2 cans (15 to 19 oz. ea.) navy or other small white beans, rinsed and drained
1 cup reduced-sodium chicken broth
Ground black pepper, to taste
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1/2 cup freshly grated Romano cheese

Preheat oven to 400º F.

Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta, reserving 1/4 cup cooking water. Return pasta to saucepot.
Drain tomatoes, reserving puree. Coarsely chop tomatoes.
In 4-quart sauce pan, heat oil over medium heat until hot. Add onion and celery and cook 9 to 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.
Stir in tomatoes with their puree, beans, broth, and 1/4 teaspoon pepper; heat to boiling over high heat. Reduce heat to medium; stir in spinach.
Add bean mixture, reserved pasta cooking water, and 1/4 cup Romano to pasta in saucepot and toss until well mixed.
Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano.
Bake 15 minutes or until center is hot and top is golden.
Serves 6.
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Cuban Pork Picadillo Sandwiches

This version of the Cuban favorite uses pumpkin pie spice and chili powder to make short work of the usual long list of spices that go into traditional picadillo. Round out the meal with a side of sweet potato chips.

1-1/2 cups chopped onion
1 tsp. bottled minced garlic
1 lb. lean ground pork
1/2 cup golden raisins
1 TB chili powder
2 TB red wine vinegar
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 can (28 oz.) diced tomatoes, drained
1/4 cup sliced pimiento-stuffed green olives
8 (1-1/2 oz.) whole wheat hamburger buns

Sauté onion, garlic, and pork in a large nonstick skillet over medium-high heat 5 minutes or until browned, stirring to crumble. Drain and return mixture to pan.
Stir in raisins and next 5 ingredients (through tomatoes). Reduce heat, and cook 5 minutes, stirring occasionally. Stir in olives.
Spread about 2/3 cup picadillo mixture on bottom half of each bun; cover with top half of bun.
Makes: 8 servings.
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Crock Pot Poached Salmon

4 salmon cutlets or 2 fillets
1 cup water
1/2 cup white wine
1 tsp. salt
2 bay leaves
2 peppercorns
1 sprig fresh rosemary
Fresh oregano or thyme, to taste
1 slice onion
Sprigs fresh parsley

Lightly grease the bottom of the crock pot/slow cooker.
Place the salmon in the bottom.
Add the remaining ingredients in a sauce pan and heat until boiling.
Pour over the salmon put the lid on the slow cooker and cook at LOW heat setting for approximately 3 hours.
Serve hot or cold with a nice salad.
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Middle Eastern Chicken

1 pound skinless boneless chicken breast
1 can diced tomatoes -- (14 1/2 ounces) with juice
2 1/4 cups defatted reduced-sodium chicken broth
1/2 package onion soup mix -- (about 2 tablespoons)
2 tablespoons tomato paste
1 can artichoke hearts -- (14 ounces) drained and quartered (about 1 cup)
1/2 cup sliced black olives -- (2 ounces)
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Cut chicken breasts into 1/2-x-1-inch pieces. Spray a large nonstick skillet with nonstick cooking spray, add chicken and saute over medium-high heat for 2 to 3 minutes, or until browned.
Stir in tomatoes, broth, soup mix and tomato paste. Bring to a boil, reduce heat to low and simmer, uncovered, for 20 minutes.
Add artichokes, olives, allspice and cinnamon. Stir and simmer, uncovered, for another 5 minutes, or until no trace of pink remains in center of chicken. Serve hot
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Oven Barbecued Spareribs

6 lbs pork spareribs, cut into 1 rib portions
1 cup catsup
1/2 cup light molasses
1/4 cup prepared mustard
2 tbsp cider vinegar
2 tbsp worcestershire
2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 small green onion, minced

In an 8 quart dutch oven or saucepot over high heat, heat the ribs and enough water to cover to boiling. Reduce the heat to low. Cover and simmer 45 minutes to one hour or until the ribs are fork tender. Preheat broiler if manufacturer directs. In a bowl, mix the catsup and remaining ingredients. Place ribs on the rack in broiler pan. Place pan in broiler with spareibs about 6 inches from source of heat. Broil 20 minutes or until the ribs are browned . Turn the ribs occasionally. Brush with the sauce often during the last 10 minutes of broiling.
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Slow Cooker Pizza

1 pkg (16 ounces) wide egg noodles
1 1/2 lbs ground beef or turkey
1/4 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 1/2 tsp italian seasoning
1 pkg (3 1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shreddded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink. Drain. Stir in the spaghetti sauce, mushrooms, and italian seasoning. Drain the noodles. In a 5 quart slow cooker coated with non-stick cooking spray, spread a third of the meat sau ce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and the cheese is melted.
Yield: 6-8 servings
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Balsamic Chicken And Vegetables

1/4 cup italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8 teaspoon crushed red pepper -- (1/8 to 1/4)
12 ounces skinless boneless chicken breast halves cut lengthwise into 1-inch strips
2 tablespoons olive oil
10 ounces fresh asparagus spears -- cut into 2-inch pieces, or one
10-oz. pkg. frozen cut asparagus, thawed and well drained
1 cup shredded carrots
1 small tomato -- seeded and chopped

Balsamic vinegar is an Italian staple with a rich, dark brown color, syrupy body, and slight sweetness.

In small bowl, combine salad dressing, vinegar, honey, and crushed red pepper; set aside.
In large skillet, cook chicken in hot oil over medium-high heat for 5 to 6 minutes or until no longer pink (170F), turning once. Transfer to serving platter; cover and keep warm.
Add asparagus and carrots to skillet. Cook and stir for 3 to 4 minutes or until crisp-tender. Toss chicken with vegetables; return to platter.
Stir dressing mixture; add to skillet. Cook for 1 minute, stirring to scrape up browned bits. Drizzle mixture over chicken and vegetables. Sprinkle with tomato.
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Cheesy Ham, Bacon and Corn Chowder

10 strips bacon fried and cut
1 onion chopped
1 C. diced carrots
3 T. all purpose flour
3 C. milk
1 1/2 C. water
2 1/2 C. cubed potatoes
1 can whole kernal corn
2 t. chicken bouillon granules
2 C. shredded Cheddar cheese
2 C. cubed cooked ham
pepper to taste

Cook bacon in soup kettle, drain on p aper towel. In bacon drippings in kettle, saute' onion and carrots until tender. Stir in flour until blended, gradually add milk and water. Cook and stir for 2 minutes or until thickened. Add potatoes, corn, bouillon and pepper. Reduce heat, simmer uncovered for 30 minutes until potatoes are tender. Add cheese and ham. Heat until cheese is melted and then stir in bacon.
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Beef And Macaroni Whip Up

1 lb. ground beef
1/2 C. Miracle Whip
1 jar spaghetti sauce
7 oz. pkg. cooked macaroni

Heat on medium, stirring occasionally, about 10 minutes. Top with cheese and serve.
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Mozzarella Chicken and Linguine Casserole

3 cloves crushed garlic
1 T. cooking oil
1- 2 lb. boneless chicken
1 lb. linguine
16 oz. tomato sauce
1/4 C. hot water
4 oz. sliced, drained mushrooms
Salt and pepper to taste
4 oz. Mozzarella cheese

Brown garlic in hot oil. Cook chicken 3 minutes on each side in oil. Cook linguine; drain. Mix tomato sauce, hot water and mushrooms in a bowl. Salt and pepper to taste. Add the following to casserole dish:
1/3 sauce mixture, drained linguine, 1/3 sauce mixture, chicken, sauce mixture, mozzarella cheese. Bake at 325 for 20-25 minutes.
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Tater Tot Casserole

2 lb. hamburger
macaroni and cheese dinner (cooked)
1 can evaporated milk
1 C. shredded Cheddar cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
1 pkg. onion soup mix
1 pkg. tater tots

Preheat oven to 350. Brown hamburger and onion soup mix. Combine all other ingredients once hamburger is cooked and place in a 9x13 baking dish. Cover with tater tots. Cook 1/2 hour.
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Roasted Brussels Sprouts

2 pounds Brussels sprouts, washed and trimmed, large sprouts halved
1 whole head garlic, cloves separated and peeled
1 tablespoon fresh thyme leaves
1/4 cup olive oil
Salt and freshly ground black pepper

Preheat oven to 350*F
Combine Brussels sprouts, whole garlic cloves, thyme and olive oil together in a bowl. Season with the salt and pepper, to taste and toss to mix well.
Place vegetable mixture onto a shallow baking pan and roast, uncovered, until tender and edges begin to brown, about 35 minutes.
Makes 6 servings. ( Or 1 Karl Serving)

Karl

[Kebamo]

Creamy Chicken Lasagna

2 cups each shredded mozzarella, diced cooked chicken
2 cans cream of chicken soup
1-1/2 cups milk
1/8 tsp. cayenne
1 pkg. (10 oz,) frozen chopped spinach, thawed, well-drained
1 egg
1 tub (15 oz.) cottage cheese
12 lasagna noodles, cooked and drained
1/2 cup grated parmesan cheese

Reserve 2/3 cup mozzarella cheese. In bowl, combine soup, milk, and cayenne; set aside. In another bowl, combine spinach, egg and cottage cheese. In bottom of a 13x9" pan, spread 1/2 cup of soup mixture. Arrange 4 noodles on top. Top with 1/3 of remaining soup mixture, 1/2 of spinach mixture, and 1/2 of remaining cheese, and 1/2 of chicken. Repeat layers ending with remaining noodles, soup mixture, reserved 2/3 cup cheeses. Bake at 350? F. for 40 minutes.
Let stand for 15 minutes before serving.
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PLANTATION SUPPER

1-1/2 lbs ground beef
1 med onion, chopped
1 can whole corn, drained
1 can cream of mushroom soup
1-8 oz pkg cream cheese, cubed
1 c milk
1 tsp bouillon granules
1/4 tsp pepper
4- 1/2 c uncooked wide egg noodles

1.In a lg skillet over med heat, cook beef and onion until meat is done; drain.
2.Add the corn, soup, cream cheese, milk, bouillon and pepper.
3.Cook and stir until cheese is melted.
4.Meanwhile, cook noodles according to pkg direction; rinse and drain.
5.Add to skillet; heat through.
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HOMEMADE LASAGNA

1/4 c. olive oil
1/2 c. finely chopped onion
2 tbsp. chopped parsley (fresh or dried)
1/2 lb. ground hamburger
1/4 lb. loose sausage (Italian)
2 cans (2 lbs. 3 oz.) plum tomatoes in the can
2 cans (6 oz.) tomato paste
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried oregano
1 tsp. basil1 tbsp. olive oil
1/2 lb. lasagna noodles
1 lb. ricotta cheese
1 lb. Mozzarella cheese, thinly sliced
1 jar (3 oz.) Parmesan cheese

In a frying pan, add 1/4 cup olive oil, sauté onion and parsley, until tender (5 minutes). Add hamburger and loose sausage. Brown. Add tomatoes, tomato paste, sugar, salt, oregano, pepper and basil. Place this mixture in a crock-pot on low for 6 hours. Stir occasionally. In large kettle, bring 3 quarts water to boil, add 1 tablespoon olive oil. Add lasagna noodles, 2 or 3 at a time. You will need 6 lasagna noodles. Return to boiling for 15 minutes. Drain and rinse with hot water. Heat oven to 350 degrees. Grease baking dish, 13 x 9. Spoon in tomato sauce. Layer noodles, ricotta, Mozzarella, tomato sauce, noodles, ricotta and Mozzarella. Bake for 40 minutes at 350 degrees. Top with Parmesan cheese. Let cool 15 minutes. 9 servings.
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Chinese Chicken Salad

1 tsp. light soy sauce, or as needed

Dressing:
4 TB rice vinegar
1 TB orange juice
2 TB light soy sauce
1 tsp. sugar
2 TB Asian sesame seed oil

Other:
1 head lettuce
1 red pepper, if desired
1 can 10 oz.) mandarin oranges, drained
1 can (8 oz.) sliced water chestnuts
3/4 cup chow mein noodles

Preheat the oven to 350º F.

Rinse the chicken breasts and pat dry. Lightly rub the 1 teaspoon of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking. Remove the chicken and cool.
While the chicken is cooking, prepare the dressing and vegetables. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame seed oil. Refrigerate until needed.
Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.
Remove the cooked chicken and cool. Shred the chicken meat with your hands.
Pour the dressing into the bottom of a large salad bowl.
Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles.
Sprinkle the sliced almonds or toasted sesame seeds on top if using.
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LATTICE TOPPED TURKEY PIE

2 cups chopped cooked turkey
1 pkg (10 ounces) frozen tiny peas
1 cup shredded sharp Cheddar cheese
1 cup diced celery
1/2 cup soft breadcrumbs
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup mayonnaise
3 dashes hot sauce
1 can (8 ounces) crescent dinner rolls
2 teaspoon sesame seeds

Combine first 10 ingredients; mix well. Spoon into a 12- x 8- x 2-inch baking dish. Separate crescent dough into 2 rectangles; press perforations to seal. Cut into 4 long strips and 4 short strips. Arrange strips in lattice design across top of casserole. Sprinkle with sesame seeds. Bake at 350 degrees F. for 35 minutes. Serves 6.
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SAUERKRAUT & TURKEY SALAD WITH CREAMY BACON DRESSING

Salad:
4 cups fresh spinach, cleaned and stemmed
1 red onion, sliced thinly
8 ounces cooked turkey, julienned
2 cups canned winekraut, drained
3 hard-cooked eggs, sliced
1 cup sliced fresh mushrooms (generous 3 ounces)
1 cup shredded muenster cheese (4 ounces)
1/2 cup coarsely chopped pecans
1/2 cup mandarin oranges, drained
Dressing:
6 slices bacon
1 tablespoon honey
1/4 cup red wine vinegar
Salt and pepper to taste
¾ cup sour cream
1 teaspoon celery seeds
3 green onions, sliced
2 tablespoons sesame seeds

To make salad: Toss spinach, red onion, turkey, wine kraut, hard-cooked eggs, mushrooms, muenster cheese, pecans and mandarin oranges together and chill until serving time.
To make dressing: In a skillet, fry the bacon until crisp. Remove from pan, crumble and set aside. Pour off all but 3 tablespoons of the bacon grease.Off the heat, whisk into the bacon fat the honey, vinegar, salt, pepper, sour cream, celery seeds, green onions and sesame seeds.Pour the dressing over the salad and top with the reserved crumbled bacon.
Makes 4 servings
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Baked Pasta e Fagioli

2 cups (8 oz.) mini penne or elbow pasta
1 can (28 oz.) whole tomatoes in puree
1 TB olive oil
1 medium onion, chopped
1 celery rib, chopped
2 cloves garlic, crushed with press
2 cans (15 to 19 oz. ea.) navy or other small white beans, rinsed and drained
1 cup reduced-sodium chicken broth
Ground black pepper, to taste
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1/2 cup freshly grated Romano cheese

Preheat oven to 400º F.

Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta, reserving 1/4 cup cooking water. Return pasta to saucepot.
Drain tomatoes, reserving puree. Coarsely chop tomatoes.
In 4-quart sauce pan, heat oil over medium heat until hot. Add onion and celery and cook 9 to 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.
Stir in tomatoes with their puree, beans, broth, and 1/4 teaspoon pepper; heat to boiling over high heat. Reduce heat to medium; stir in spinach.
Add bean mixture, reserved pasta cooking water, and 1/4 cup Romano to pasta in saucepot and toss until well mixed.
Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano.
Bake 15 minutes or until center is hot and top is golden.
Serves 6.
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Cuban Pork Picadillo Sandwiches

This version of the Cuban favorite uses pumpkin pie spice and chili powder to make short work of the usual long list of spices that go into traditional picadillo. Round out the meal with a side of sweet potato chips.

1-1/2 cups chopped onion
1 tsp. bottled minced garlic
1 lb. lean ground pork
1/2 cup golden raisins
1 TB chili powder
2 TB red wine vinegar
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 can (28 oz.) diced tomatoes, drained
1/4 cup sliced pimiento-stuffed green olives
8 (1-1/2 oz.) whole wheat hamburger buns

Sauté onion, garlic, and pork in a large nonstick skillet over medium-high heat 5 minutes or until browned, stirring to crumble. Drain and return mixture to pan.
Stir in raisins and next 5 ingredients (through tomatoes). Reduce heat, and cook 5 minutes, stirring occasionally. Stir in olives.
Spread about 2/3 cup picadillo mixture on bottom half of each bun; cover with top half of bun.
Makes: 8 servings.
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Crock Pot Poached Salmon

4 salmon cutlets or 2 fillets
1 cup water
1/2 cup white wine
1 tsp. salt
2 bay leaves
2 peppercorns
1 sprig fresh rosemary
Fresh oregano or thyme, to taste
1 slice onion
Sprigs fresh parsley

Lightly grease the bottom of the crock pot/slow cooker.
Place the salmon in the bottom.
Add the remaining ingredients in a sauce pan and heat until boiling.
Pour over the salmon put the lid on the slow cooker and cook at LOW heat setting for approximately 3 hours.
Serve hot or cold with a nice salad.
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Middle Eastern Chicken

1 pound skinless boneless chicken breast
1 can diced tomatoes -- (14 1/2 ounces) with juice
2 1/4 cups defatted reduced-sodium chicken broth
1/2 package onion soup mix -- (about 2 tablespoons)
2 tablespoons tomato paste
1 can artichoke hearts -- (14 ounces) drained and quartered (about 1 cup)
1/2 cup sliced black olives -- (2 ounces)
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Cut chicken breasts into 1/2-x-1-inch pieces. Spray a large nonstick skillet with nonstick cooking spray, add chicken and saute over medium-high heat for 2 to 3 minutes, or until browned.
Stir in tomatoes, broth, soup mix and tomato paste. Bring to a boil, reduce heat to low and simmer, uncovered, for 20 minutes.
Add artichokes, olives, allspice and cinnamon. Stir and simmer, uncovered, for another 5 minutes, or until no trace of pink remains in center of chicken. Serve hot
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Oven Barbecued Spareribs

6 lbs pork spareribs, cut into 1 rib portions
1 cup catsup
1/2 cup light molasses
1/4 cup prepared mustard
2 tbsp cider vinegar
2 tbsp worcestershire
2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 small green onion, minced

In an 8 quart dutch oven or saucepot over high heat, heat the ribs and enough water to cover to boiling. Reduce the heat to low. Cover and simmer 45 minutes to one hour or until the ribs are fork tender. Preheat broiler if manufacturer directs. In a bowl, mix the catsup and remaining ingredients. Place ribs on the rack in broiler pan. Place pan in broiler with spareibs about 6 inches from source of heat. Broil 20 minutes or until the ribs are browned . Turn the ribs occasionally. Brush with the sauce often during the last 10 minutes of broiling.
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Slow Cooker Pizza

1 pkg (16 ounces) wide egg noodles
1 1/2 lbs ground beef or turkey
1/4 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 1/2 tsp italian seasoning
1 pkg (3 1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shreddded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink. Drain. Stir in the spaghetti sauce, mushrooms, and italian seasoning. Drain the noodles. In a 5 quart slow cooker coated with non-stick cooking spray, spread a third of the meat sau ce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and the cheese is melted.
Yield: 6-8 servings
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Balsamic Chicken And Vegetables

1/4 cup italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8 teaspoon crushed red pepper -- (1/8 to 1/4)
12 ounces skinless boneless chicken breast halves cut lengthwise into 1-inch strips
2 tablespoons olive oil
10 ounces fresh asparagus spears -- cut into 2-inch pieces, or one
10-oz. pkg. frozen cut asparagus, thawed and well drained
1 cup shredded carrots
1 small tomato -- seeded and chopped

Balsamic vinegar is an Italian staple with a rich, dark brown color, syrupy body, and slight sweetness.

In small bowl, combine salad dressing, vinegar, honey, and crushed red pepper; set aside.
In large skillet, cook chicken in hot oil over medium-high heat for 5 to 6 minutes or until no longer pink (170F), turning once. Transfer to serving platter; cover and keep warm.
Add asparagus and carrots to skillet. Cook and stir for 3 to 4 minutes or until crisp-tender. Toss chicken with vegetables; return to platter.
Stir dressing mixture; add to skillet. Cook for 1 minute, stirring to scrape up browned bits. Drizzle mixture over chicken and vegetables. Sprinkle with tomato.
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Cheesy Ham, Bacon and Corn Chowder

10 strips bacon fried and cut
1 onion chopped
1 C. diced carrots
3 T. all purpose flour
3 C. milk
1 1/2 C. water
2 1/2 C. cubed potatoes
1 can whole kernal corn
2 t. chicken bouillon granules
2 C. shredded Cheddar cheese
2 C. cubed cooked ham
pepper to taste

Cook bacon in soup kettle, drain on p aper towel. In bacon drippings in kettle, saute' onion and carrots until tender. Stir in flour until blended, gradually add milk and water. Cook and stir for 2 minutes or until thickened. Add potatoes, corn, bouillon and pepper. Reduce heat, simmer uncovered for 30 minutes until potatoes are tender. Add cheese and ham. Heat until cheese is melted and then stir in bacon.
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Beef And Macaroni Whip Up

1 lb. ground beef
1/2 C. Miracle Whip
1 jar spaghetti sauce
7 oz. pkg. cooked macaroni

Heat on medium, stirring occasionally, about 10 minutes. Top with cheese and serve.
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Mozzarella Chicken and Linguine Casserole

3 cloves crushed garlic
1 T. cooking oil
1- 2 lb. boneless chicken
1 lb. linguine
16 oz. tomato sauce
1/4 C. hot water
4 oz. sliced, drained mushrooms
Salt and pepper to taste
4 oz. Mozzarella cheese

Brown garlic in hot oil. Cook chicken 3 minutes on each side in oil. Cook linguine; drain. Mix tomato sauce, hot water and mushrooms in a bowl. Salt and pepper to taste. Add the following to casserole dish:
1/3 sauce mixture, drained linguine, 1/3 sauce mixture, chicken, sauce mixture, mozzarella cheese. Bake at 325 for 20-25 minutes.
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Tater Tot Casserole

2 lb. hamburger
macaroni and cheese dinner (cooked)
1 can evaporated milk
1 C. shredded Cheddar cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
1 pkg. onion soup mix
1 pkg. tater tots

Preheat oven to 350. Brown hamburger and onion soup mix. Combine all other ingredients once hamburger is cooked and place in a 9x13 baking dish. Cover with tater tots. Cook 1/2 hour.
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Roasted Brussels Sprouts

2 pounds Brussels sprouts, washed and trimmed, large sprouts halved
1 whole head garlic, cloves separated and peeled
1 tablespoon fresh thyme leaves
1/4 cup olive oil
Salt and freshly ground black pepper

Preheat oven to 350*F
Combine Brussels sprouts, whole garlic cloves, thyme and olive oil together in a bowl. Season with the salt and pepper, to taste and toss to mix well.
Place vegetable mixture onto a shallow baking pan and roast, uncovered, until tender and edges begin to brown, about 35 minutes.
Makes 6 servings. ( Or 1 Karl Serving)

Karl