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Pasta Sauce

Olive Oil 

Garlic 3 Cloves

Onion 1/2 Chopped

Beef or Pork spare ribs (I use ground sausage) (can skip for vegitarian)

3 Cans Chrushed Tomatoes - 24oz each

3/4 Teaspoon  Crushed Red Pepper (this was omitted in church recipe)

2 Bay Leaves

3 Teaspoon Parsley

3 Teaspoon Basil

1/2 Cup Grated Parmesean Cheese

 

Finely chop the garlic cloves and saute in the olive oil, then brown the meat.

 

In a stock pot, add other ingredients and then mix in the garlic and meat

 

Simmer for 3 to 4 hours.

 

 

Parmesan Chicken

Grated Parmesan Cheese

Bonless Skinless Chicken Breasts

2 Eggs

1 cup Milk

 

Pound flat bonless skinless chicken breasts

coat flatened chicken in egg/milk mixture

Place chicken in a flat tray filled with Grated Parmesan Cheese and coat both sides.

 

Place parmesean breaded chicken on baking sheets sprayed with Pam  

 

Bake at 350 for 45 minutes to 1 hour or until chicken is cooked through 

Harvest Stew

1 Cup Onion, Chopped

4 Cloves Garlic, minced

10-12 Kale Leaves, Stems removed cut into ribbon

2 Cans Great Northern Beans (14-15 oz.) rinsed and drained (or any other bean)

1/2 lb. Sausage (Optional)

* 6 cups Roasted Winter Squash, in 1" chunks

2 1/2 cups Water

1 Tablespoon Chili Powder

2 Tablespoons Oil

3/4 Dried Sage (optional)

1/2 Teaspoon Salt

1/2 Teaspoon Pumpkin Spice

 

1. Heat a lagre pot over meduim heat

2. Add oil and heat

3. Add onion and chili powder stirring frequently for 5 minutes or           until it begins to brown.

4. Add garlic and cook 1 min.

5. Add beans, water, salt, kale, sage, squash, and sausage.

6. Bring to a boil then reduce to simmer and cook 15-20 min.

 

*Roasted Winter Squash

Preheat ove to 350 degrees

Peal and deseed, cut into 1 inch chunks

Coat with oil 

Spread in 1 layer over baking sheet

Bake for 15 min, stir and bake another 15 min.

1 Tablespoons Vegtable Oil

1 Medium Onion Chopped

2 Cups Water

1 Cup Long Grain Rice

1 Package McCormick Sloppy Joe Seasoning mix

1 Can (15oz.) Black Beans, Drained and Rinsed

 

1. Heat oil in a medium saucepan on medium heat

2. Add onion, cook and stir until caramelized (the darker the better)

3. Add water and rice

4. Bring to a boil

5. Reduce heat to low and stir for 1 min.

6. Cover and simmer 20 minutes or until rice is tender

7. Stir in Seasoning Mix and beans

8. Cook until heated through

 

(makes 6 (1/2 cup) servings

 

Black Beans and Rice

Zesty Greens and Tomatoes

1 1/2 Cups Onion, Diced

6 Cloves Garlic, sliced thinly (or 1/2 teaspoon Garlic Powder)

1 Bunch Collard Greens, or Kale

1 Cup Diced Tomatoes

1 Tablespoon Vinegar

Crushed Red Pepper Flakes to taste

Freshly Ground Black Pepper to taste

2 Tablespoons Canola Oil

 

1. Rinse greens in a large bowl of water

2. Drain and repeat 2-3 times until they are clean and no sand/dirt is     present

3. Strip leaves from the stem

4. Leave the water on the leaves to help steam them while they cook.

5. Roll the long way and chop into thin ribbons

6. Heat a large skillet over medium heat

7. Add oil

8. Add onion and cook until it begins to brown and caramelize.

9. Add the garlic

10. Add the greens, black pepper andrushed red pepper flakes

11. Cook stirring frequently for 5-7 minutes

12. Greens should be wilted but still bright green

13. Add the tomatoes and vinegar and bring to a boil

14. Simmer for 3-5 minutes

15. Serve immediately

 

Homemade Sloppy Joe's 

1 lb Extra Lean Ground Beef

1/2 lb Hot Italian Sausage, or Chorizo

1/2 Onion Diced

2 Cloves Garlic, Minced

1 Green Pepper, Diced

1 Cup Water

3/4 Cup Ketchup

1 dash Worcestershire Sauce

2 Tablespoons Brown Sugar

1 Teaspoon Dijon Mustard

1 Teaspoon Paprika

1 1/2 Teaspoon Salt, or to taste

1/2 Teaspoon Ground Black Pepper

1 Cup Water

1 1/2 Teaspoon Sriacha or to taste (optional)

Sprinkle with Crushed Red Pepper (optional)

 

1. Place ground beef, sausage and onion in a lager skillet

2. Turn heat to medium and cook and stir the mixture constantly

    until the beef is browned and forms small crumbles, about 10

    minutes

3. Stir in garlic and green bell pepper; cook and stir until softened, 2

    to 3 minutes

4. Add 1 cup water and stir, scraping the pan to dissolve any brown

    flavor bits from the bottom of the skillet

5. Mix in ketchup, Worcestershire sauce, broun sugar, Dijon mustard,

    salt, and black pepper

6. Add 1 more cup of water, Sriacha, Crushed Red Pepper and return

    mixture to a simmer

7. Reduce heat to low and simmer, stirring occasionally, until the

    liquid has evaporated and the mixture is thck, about 40 minutes

8. Season with salt and black pepper to taste.

. 

Eggplant Casserole

 1 large Onion Chopped

1 Large Green Pepper Chopped

1 Cup Celery, Chopped

4 Tablespoons Butter

1 Medium/Large Eggplant

1 Cup  Fresh Bread Crumbs

Salt & Pepper to taste

2 Large Eggs Beaten

1 Cup Skim Milk

2 Teaspoon Worcestershire Sauce

 

1. Saute onion, green pepper and celery in butter

2. Cook until soft and translucent

3. Set aside to cool.

4. Peel and cut eggplant into 1" cubes

5. Boil in salted water until tender

6. Preheat oven to 350 degrees

7. Add eggplant to saute mixture

8. Add bread crumbs, salt, pepper,eggs, milk, and Worcestershire

    Sauce and mix well.

9. Place in a buttered baking dish

10. Bake at 350 degrees for 30-45 min. until browned around the

      edges

Fake Meat-Based Pizza, Metza

1 Lb. Ground Beef

1 Jar Salsa

1 Onion, Sliced very thin

1 Onion Chopped

Spice, any that you like

Garlic Powder

1 Lb. Mozzarella Cheese, Shredded

1 Lb. Bacon

 

1. Preheat oven to 375 degrees

2. Chop some onions into little pieces and bacon into small slices

3. Mix ground beef, salsa, onions, spices and garlic powder at the

    bottom of a baking dish

4. Add shreded cheese on top

5. Spread bacon slices over the whole thing

6. Insert into oven, for 30-40 minutes, until bacon and cheese look

    crunchy

Black Bean Salsa - Bess & Anne's

1 Can Black Beans, drained and rinsed a little

1 Can Corn, drained (shoepeg or regular)

1 Large Jar Pimentos (4oz), drained and chopped

1 Medium-Large Onion, finely chopped

1 Large Green Pepper Chopped 

1 Can Fire Roasted Diced Tomatoes, Optional 

 

Marinade:

 

3/4 Cup Sugar (or a little less)

1/4 Cup Red Wine Vinegar

1/4 Cup Oil

2-4 Tablespoons Tiger Sauce or Thai Chile Sauce (sweet & hot) either

       works

 

1. Chop onion and green pepper and put in large nixing bowl

2. Open and drain canned ingredients

3. Add to the bowl and mix

4. In a small bowl mix together the marinade

5. Stir into vegtables

6. Cover and let set 3-4 hours or best overnight

7. Serve cold or cool with "Scoops" Corn Tortilla chips

 

Roasted Bell Peppers with Vegtable Rice Stuffing

6-8 Bell Peppers

2 Tablespoons Olive Oil

1 Onion Minced

2 Cloves of Garlic, Minced

6oz. Chorizo, Diced Small

1 Tablespoons Smoked Paprika

2 Cups Long Grain Rice

4 Cups Water

2-3 Bay LEaves

2 Cups Green Peas

Cilantro

Salt and Pepper to taste

 

1. Preheat oven to 425 degrees

2. Cut off the pepper topa with a small knife and hollow out seeds and

    guts best as possible

3. Bring some water to a boil in a large saucepan

4. Cook Peppers for 5 minutes

5. Immediately place in and ice water bath

6. Heat up a large skillet or pot and add olive oil

7. Add Onions, garlic, chorizo and smoked paprika

8. Sweat all the ingredients until browning begins

9. Then add water, rice and bay leaves

10. Bring to a boil and simmer covered and stir from time to time

       until liquid is absorbed and rice is puffed up

11. Turn heat off and set aside in same pot until room temp

12. Season with salt and pepper, to taste

13. Add cilantro and green peas so as not to overcook

14. Stuff Peppers with rice mixture and set on a sheet pan

15. Brush the outside of the peppers with olive oil after you stuffed

       them 

16. Roast at 425 degrees for 20 minutes

17. Take out a tray of peppers from the ven and they are ready to

      serve

18. If desired tops of peppers can be added for presentation 

.

Corn & Black Bean Salad

(This Recipe is small so we usually double it and 4x it for CUSEN)

 

1/4 Cup Balsamic Vinegar

2 Tablespoons Vegtable Oil

1/2 Teaspoon Salt

1/2 Teaspoon Sugar

1/2 Teaspoon Ground Black Pepper

1/2 Teaspoon  Ground Cumin

1/2 Chili Powder

3 Tablespoons Chopped Fresh Cilantro (I have done without)

1 (15oz) can Black Beans drained and rinsed

1 (8.75oz) can Sweet Corn drained, hard to find I use whould kernel

   corn 1/2 a large can

 

1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black     pepper, cumin, and chili powder

2. In a medium bowl, stir together black beans and corn.  Toss with dressing.  COver and refrigerate overnight,  Garnish with Cilantro.

 

 

Tomato Bisque

3 28oz cans Italian-Style Tomatoes

1/2 Tesspoon Baking Soda

3/4 Teaspoon Sugar

1/2 Tablespoon Salt

Black Pepper to taste

3 (or more) 12oz cans Evaporated Milk

 

1. Drain juice from tomatoes into a large pot

2. Cut hard ends off Tomatoes and cut Tomatoes into chunks

3. Add to the juice in the pot

4. Bring to a boil, breaking up Tonatoes as your stir

5. Puree 3/4 of the large Tomatoe pieces in a food processor leaving

    small pieces as they are

6. Return Tomato pure'e to the pot and add baking soda, sugar, salt,

    and pepper

7. Add milk and heat BUT DO NOT BOIL or it will curdle

 

8. Adjust seasonings to taste

9. Serve with sour cream, chiffanade fresh basil, toast points, or nice

    crackers.

Peg Daube's Pound Cake

2 Cups Sugar

1 Cup Butter or Margarine

1 Cup Milk

3 Eggs

4 Cups Flour

1/2 Teaspoon Salt (optional)

1 Teaspoon Vanilla 

2 Teaspoon Baking Powder

 

Mix ingredients in order given 

 

Bake in Tube Pan (Angel Food cake Pan) for 1 Hour or until golden brown at 350 degrees.

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