Bridgette - Main Dish
Italian Sausage Vegetable Soup
1 lb. italian sausage
2 carrots, peeled, diced
1/2 c. dry white wine, if available
1/2 tsp. dried oregano, crumbled
1/2 c. uncooked orzo (rice shaped pasta)
1 (28 oz.) can crushed tomatoes in tomato puree
1 med. onion, finely chopped
2 small zucchini, diced
5 c. chicken broth
salt and pepper to taste
1 garlic clove, minced
1 green pepper, diced (optional)
1 tsp. dried basil, crumbled
3/4 Tbs. lemon juice
Freshly grated parmesan cheese
Brown sausage in heavey dutch oven or large saucepan, mashing it with the back of a spoon until the meat is not longer pink and has rendered most of its fat; drain most of the fat. Add onions, garlic and cook, stirring until soft but not brown. add carrots, zucchini, peppers, whine chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add the orzo and cook for 20 min. Season to taste with salt and pepper. Sprinkle parmesan cheese over individual servings.
(The recipe was doubled, but it said it made a lot so I just halved it for everyone)
Tennille - Main Dish
Mini Meatloaves
Meat:
1 lb. ground beef
1 egg
1 cup cheddar cheese, shredded
3/4 cup milk
1/2 quick cooking oats
1/2 onion, chopped and sautéed
1 tsp. salt
Sauce:
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. mustard
Mix all ingredients for meat and form into individual fist sized loafs. Place in a greased 9x13 dish or on a cookie sheet and top each with a dollop of sauce. Bake at 350 for 45 minutes.
Shana - Main Dish
Jambalaya
2 Tbs. butter
1 medium onion, chopped
1 c. bell pepper, chopped
2 cloves garlic, minced
1 (1lb.) pkg. little smokey's
1 c. rice
2 c. chicken broth
2-3 Tbs. tabasco brand green pepper sauce
1 (14.5oz) can diced tomatoes, drained
cajun seasoning to taste (I didn't use this)
Melt butter in large heavy saucepan over medium-high heat. Add onion, bell pepper, garlic and little smokey's and cook for 5 minutes or until vegetables are tender, stirring often.
Stir in rice, chicken broth, tabasco, tomatoes and if desired, cajun seasoning to taste; mix well and bring to a boil.
Reduce heat, cover, and simmer for 25 minutes or until rice is tender.
Remove from heat and let sit 5 minutes.
Amy - Main Dish
Cheesy Chicken Enchiladas
1 cup chopped onion
1 1/2 cups shredded or cubed cooked chicken breast
1 cup shredded reduced-fat sharp Cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3-less-fat cream cheese
1 tsp. ground cumin or chili powder
8 (6-inch) Wheat tortillas
1 1/2 cups bottled green taco sauce
Preheat oven to 350*F.
Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion, and saute until tender, about 5 minutes. Add the chicken, 1/2 cup of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly. Place about 1/3 cup of the chicken mixture down the center of each tortilla and roll up. Place in a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray. Pour the taco sauce evenly over top, and sprinkle with remaining 1/2 cup of cheddar cheese. Cover and bake at 350*F for 15 minutes or until cheese melts.
Ann - Dessert
Cheesecake For A Crowd
1 white cake mix
1 8 oz package cream cheese, softened
2 cups powdered sugar
1 pint whipping cream
1 can pie filling
Bake cake as directed on box. Whip softened cream cheese with powdered sugar and whipping cream. Whip until the consistency of whipped cream. Spread genrously on cooled cake. Serve with pie filling of your choice.
Kendra - Dessert
Peanut Butter and Jelly Cookies
1 cup sugar, plus extra for rolling dough
1 cup firmly packed brown sugar
1 cup Butter flavored Shortening
1 cup Creamy Peanut Butter
2 large eggs
1/4 cup milk
2 teaspoons vanilla extract
3 1/2 cups Flour
2 teaspoons baking soda
1 teaspoon salt
3/4 cup Jelly or preserves of your choice
Heat oven to 375 degrees F.
Beat together sugar, brown sugar, shortening and peanut butter. until blended. Add eggs, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat well. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet.
Bake 10 to 12 minutes. Remove from oven. Cool 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon. Fill each depression with about 1/2 teaspoon jelly. Cool completely.
p.s. I accidentally used sugar free jam that someone had given us. I made more today with SUGAR-full jam and it was much tastier
Robyn - Dessert
Sweet Corn Puffs
2 cups Sugar
½ cup Water
1 lb. Butter
1 Tbs. Karo White Syrup
32 oz. Corn Puffs (Reams on chip isle)
Put all ingredients in pan and bring to a boil. After it starts boiling, stir constantly until it darkens and leaves the side of the pan. (About 3 to 7 min.)
Pour over corn puffs and mix well or shake in a large bag.
