August 8th, 2017


1 lb ground beef
1 cup chopped onion (one large)
2 cloves garlic, minced
2 71/2 oz can tomatoes, cut up
2 8 oz can tomato sauce
2 6 oz con tomato paste
2 tsp dried basil, crushed
1 tsp dried oregano, crushed
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/4 cup red wine (optional)
6 dried lasagna noodles
1 beaten egg
2 cups cottage cheese
1/4 cup grated parmesan
3 tbsp snipped fresh parsley (optional)
approx 1 lb sliced or shredded mozzarella

  1. For sauce, cook meat, onion, and garlic till meat is brown. Drain fat.
  2. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, and 1/4 tsp pepper bring to boiling, reduce heat, simmer 15 min, stirring occasionally.
  3. Meanwhile, cook noodles for 10 to 12 min or till tender, drain and rinse with cold water.
  4. For filling combine the egg, cottage cheese, parmesan cheese and the parsley.
  5. Layer half the noodles, spread with half the cheese filling, half the mozzarella, half the meat sauce, repeat.
  6. Bake at 375 for 30 to 35 min or till heated through. Let stand 10 min before serving.

Make ahead directions are as above except after assembling, cover and refrigerate for up to 24 hours. Bake covered at 375 for 40 min. Uncover, bake for 20 more min or till hot. Let stand 10 min.

Hints: For the parsley, a smaller amount of dried parsley works just as well. And I usually find it easier to make it before boiling the noodles so that assembly can begin right after the noodles are done. For the meat sauce, I like to simmer it covered for at least a couple hours if I’m feeling that ambitious.

August 8th, 2017

Crockpot Beef Stroganoff

1 1/2 to 2 lbs stew meat
1 cup chopped onion
10 3/4 oz. can condensed golden mushroom soup
10 3/4 oz. can condensed cream of onion soup
6 oz. jar sliced mushrooms, drained
8 oz. pkg. cream cheese, cubed
8 oz. carton sour cream
Hot, cooked noodles or rice


  1. Combine all ingredients except cream cheese and sour cream in crockpot; cover and cook on Low for 8 to 10 hours, until beef is very tender.
  2. During last 20 minutes of cooking stir in cream cheese and sour cream. Stir until cheese is melted and well blended.

August 8th, 2017

Beef Steaks Provencale

2 lean beef cubed steaks
1 clove garlic, minced
1/2 teaspoon dried basil leaves
1/4 teaspoon black ground pepper
1 teaspoon olive oil
2 small zucchini, thinly sliced
4 cherry tomatoes, halved
1 teaspoon grated Parmesan cheese
1/4 teaspoon salt


  1. Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly to both sides of cubed steaks; set aside.
  2. Heat oil and remaining seasoning mixture in large nonstick frying pan over medium heat.
  3. Add tomatoes and zucchini; cook 1 minute.
  4. Remove vegetables to warm platter; sprinkle with cheese and keep warm.
  5. Increase heat to medium-high; pan-broil steaks 3 to 4 minutes, turning once. Season steaks with salt. Serve with reserved vegetables.

August 8th, 2017

Beef Enchiladas

1 lb lean ground beef
1 small onion, chopped
10 10-inch flour tortillas
2 cups shredded Cheddar cheese
1 2.25 oz can sliced black olives, drained


1/4 cup vegetable oil
2 tbsp flour
1/4 cup chili powder
1 8 oz can tomato sauce
1-1/2 cups water
1/4 tsp cumin
1/4 tsp garlic
salt to taste

To make sauce:

  1. Heat oil in a skillet. Stir in chili powder and flour, cooking over medium heat until slightly brown. Stir constantly.
  2. Add tomato sauce, water, cumin, garlic and salt. Cook for about 10 minutes or until slightly thickened.
  3. This recipe makes more sauce than you will need for the enchiladas. Freeze remainder after making enchiladas for next time.

To make enchiladas:

  1. Preheat oven to 350 degrees F.
  2. Cook ground beef and onion in a skillet.
  3. Pour 1/4 cup of enchilada sauce into a 9×13 inch baking dish.
  4. Put aside 1/2 cup cheese for topping.
  5. For each flour tortilla, place equal amounts of ground beef and cheese. Roll tightly and place with the seam down in the baking dish.
  6. Pour about 1/2 cup enchilada sauce over the top. Sprinkle with cheese and olives.
  7. Bake for 20 minutes in the oven or until cheese is thoroughly melted.

I know making the sauce is more work than buying the dry mix in the grocery store, but this one is well worth it. My husband didn’t think he liked enchiladas until he tried these.

August 8th, 2017

Carrot, Squash, and Parsnip Soup

4 to 5 small finely chopped (2 to 3 large carrots)
1 medium parsnip (finely chopped)
1 butternut squash (finely chopped)
1 large onion (finely chopped)
2 tablespoons of corn flour (mixed well with 1 cup of water)
Handful finely chopped parsley
Pinch ground black pepper
Pinch sea salt

1) Place the chopped carrots, squash, and parsnip in a medium-size, deep saucepan.

2) Fill the pan with water until it reaches about three centimeters above the vegetables.

3) Bring the ingredients to a boil. Reduce the heat to low and simmer until everything becomes soft.

4) Use a masher to slowly mash the vegetables into a puree.

5) Constantly stir until all of the ingredients are well mixed and of a smooth consistency.

6) Add the corn flour and water mixture, making sure to keep the mixture simmering until the soup has become thick and pasty.

7) Add enough salt to suit your taste.

8) Sprinkle ground black pepper and parsley on top of the soup when you are ready to serve.

August 8th, 2017

Tortellini Salad

1 – 7-ounce package cheese tortellini
1 cup broccoli florets
½ cup chopped fresh parsley
1 – 6-ounce jar marinated artichokes, drained
2 green onions, chopped
½ cup Italian salad dressing
2 ½ tsp. chopped fresh basil or cilantro
3 tbsp. grated Parmesan cheese
6 cherry tomatoes, halved


  1. Cook tortellini according to package directions. Drain.
  2. Combine tortellini with broccoli, parsley, artichokes, and green onions in a large bowl; toss lightly to mix.
  3. Pour salad dressing over tortellini mixture. Sprinkle with basil or cilantro and toss gently.
  4. Cover and chill until ready to serve.

Toss salad again just before serving. Sprinkle with Parmesan and add tomatoes.

August 8th, 2017

Penne Pasta Chicken

1 package dry penne pasta
2 tbsp olive oil, divided
3/4 lb boneless, skinless chicken breast meat
4 cloves minced garlic
12 oz asparagus
1/2 tsp crushed red pepper flakes
1/2 cup grated Parmesan cheese
2 Roma tomatoes, chopped
1 red bell pepper, chopped
1/4 cup pine nuts
salt and pepper to taste


  1. Cook pasta according to directions.
  2. Cut chicken into bite-sized pieces. Cut asparagus into 1 inch pieces.
  3. Heat 1 tbsp olive oil in large skillet over medium heat. Add chicken and sauté until lightly browned.
  4. Add asparagus, tomatoes, bell pepper, pine nuts, garlic and red pepper flakes. Cook until chicken is done. Season with salt and pepper.
  5. Toss with pasta. Sprinkle with Parmesan cheese.

August 8th, 2017

Chicken and Veggie Spaghetti

2 boneless, skinless chicken breasts, cut into pieces
1 chayote squash, cut into pieces
1 Italian or summer squash, cut into pieces
1 bell pepper, pick a color, any color, cut into pieces
diced garlic to taste
1 tbsp oil
1 jar spaghetti sauce


  1. Place oil, chicken, garlic, oregano, basil and thyme into frying pan.
  2. Cook on high until chicken has changed color, then add chayote squash.
  3. Lower heat to medium and continue cooking, stirring as needed.
  4. When almost done, add other squash, bell pepper and spaghetti sauce. Serve over spaghetti.

August 8th, 2017

Potato Pie

3 pounds of mashed potatoes
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 cups cheese (your favorite will do)
1 pie crust for the bottom only
1 package of frozen broccoli drained and dried a little

Bake the pie crust for 10 mins in a 425-degree oven

Mix the potatoes, salt, pepper, garlic powder, and 1 1/2 cup of cheese
together until well mixed. Fold in the broccoli put in the pie crust and top with the remaining cheese. Bake for 20 mins at 350 until the cheese is melted and golden brown.

August 8th, 2017

Pickled Salad


1 can of wax beans (drained and rinsed)
1 can of red kidney beans (drained and rinsed)
1 can of French-style green beans (drained and rinsed)
1 can of small sweet corn kernels (drained and rinsed)
1 red pepper (cut into slivers)
1 red onion (sliced into very thin rings)


2/3 cup of sugar
1/3 cup of olive oil
2/3 cup of cider vinegar
1 teaspoon of salt
teaspoon of pepper
1 tablespoon of parsley

1) Place all of the vegetables in a stainless steel or glass bowl.

2) Mix all of the dressing ingredients in a saucepan.

3) Bring the ingredients just to a boil.

4) Pour the mix immediately over the vegetables in bowl.

5) Thoroughly stir to mix the dressing with the ingredients.

6) Transfer the mix to a non-plastic serving dish with a lid.

7) Chill the salad well for at least two hours before serving.

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