Pasta e Fagioli October 24, 2006

1 pound ground beef

1 small onion, diced (1 cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced

2 14.5-ounce cans diced tomatoes

1 15-ounce can red kidney beans (with liquid)

1 15-ounce can great northern beans (with liquid)

1 15-ounce can tomato sauce

1 12-ounce can V-8 juice

1 tablespoon white vinegar

1 1/2 teaspoons salt

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery and garlic and sauté for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Serves 8

Apple Pancake October 23, 2006

4 tart apples, peeled and thinly sliced

3 tablespoons lemon juice

2 tablespoons butter

6 eggs

½ teaspoon salt

1 cup milk

1 cup flour

1 teaspoon lemon juice

2 teaspoon sugar  Preheat oven to 425 F.  Toss apple slices with 3 tablespoons lemon juice.  Melt butter in 10 to 12-inch ovenproof skillet, rotate skillet to grease side of pan.  Add apples and sauté until glazed, 5 to 7 minutes.  Beat eggs, salt, milk and flour until batter is smooth;  pour over apples.  Bake until puffy, crisp and brown, 20 to 25 minutes. To serve:  sprinkle with 1 tsp lemon juice and sugar; cut into wedges and serve immediately.  6 servings.

Shy Salmon October 17, 2006

This is my friend Trey’s recipe.

2 small tomatoes per fillet
2 tblsp soy sauce per fillet
1 tblsp worschester sauce (optional, cut soy sauce to 1tb)
1 sprig fresh basil

Salmon fillets
1 small onion per fillet
1 tblsp olive oil
salt and pepper to taste.

chop tomatoes and basil and put in bowl. Add soy and worchester sauce to bowl and a sprinkle of salt and pepper. Mix and put in fridge till salmon is ready…

Slice onion thin. Brush salmon fillet on both sides with olive oil and sprinkle both sides with salt and paper. place on a lightly (spray oil with spray bottle) oiled cooking sheet. place sliced onion over salmon till the salmon is covered and brush or spray onion slices till lightly covered w/ oil.

Broil salmon and onion slices for 7-8 minutes or until onions start to turn brown and salmon is cooked through.

Spoon tomato mixture on top of salmon fillet, serve immediately.

Crockpot Southwestern Chicken October 9, 2006

1 can corn, drained

1 can black beans, drained

2 c salsa

3 – 4 chicken breasts

Cook in crockpot several hours, until chicken is done, and shreds easily. Serve w tortillas, chips or over rice, with sour cream and shredded cheese.

Cranberry Chicken

1 can whole cranberry sauce

 8 ounces French dressing

 1 package dry onion soup mix

4 boneless, skinless chicken breasts (or more) — I use whatever chicken I have on hand

Place chicken in a greased 9 x 13” baking pan.  Mix remaining ingredients and pour over chicken.  Freeze in baking pan, or 1 gallon freezer bag.  Before baking,  thaw.  Bake uncovered, 1 hour at 350 F.