Vegetable Beef Soup

16 oz V8 juice

1 can corn, drained
1  can sweet peas, drained

1 can green beans, drained

2 green onions, sliced

1 can beef broth

2 large carrots, sliced

2 large stalks celery, sliced

2 large potatoes, peeled and cubed

1 pound stew meat

Brown stew meat. Pour off fat.  Add all other ingredients.  Simmer for 5 hours.

Unstuffed Pepper Soup

1 1/2 pounds hamburger meat

3 green peppers, chopped

1 onion, chopped

2 cans beef broth

2 cans tomato soup

1 can (28 oz) crushed tomatoes, undrained

1 can mushrooms, drained

1 1/2 cups cooked rice

Cook hamburger, peppers, and onion.  Drain.  Stir in broth, soup, tomatoes, and mushrooms.  Boil.  Cover and simmer for 30 minutes.  Add rice and heat through.

Serves 10

Ultimate Sugar Cookies

1 1/4 cups sugar

1 cup butter flavor shortening

2 eggs

1/4 cup light corn syrup or regular pancake syrup

1 Tbsp vanilla

3 cups all purpose flour plus 4 Tbsp

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Heat oven to 375.  Place sheets of foil on countertop for cooling cookies.  Combine sugar and butter flavor shortening in large bowl.  Beat at medium speed until well blended.  Add eggs, syrup and vanilla.  Beat until well blended and fluffy.  Combine 3 cups flour, baking powder, baking soda, and salt.  Add gradually to creamed mixture at low speed.  Mix until well blended.  Divide dough into 4 quarters.  Refrigerate 1 hour.  Keep balls refrigerated until ready to roll.  Spread one Tbsp flour on large sheet of waxed paper.  Place one fourth of dough on floured paper.  Flatten slightly with hands.  Turn dough over and cover with another large sheet of waxed paper.  Roll dough to 1/4 inch thickness.  Cut out cookies with floured cutter.  Transfer to ungreased baking sheet with large pancake turner.  Place 2 inches apart.  Sprinkle with sugar.  Bake one baking sheet at a time for 5-9 minutes.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely.

Ultimate Chocolate Chip Cookies

3/4 cup butter flavor shortening

1 1/4 cups brown sugar

2 Tbsp milk

1 Tbsp vanilla

1 egg

1 3/4 cup all purpose flour

1 tsp salt

3/4 tsp baking soda

1 cup semi-sweet chocolate chips

1 cup pecan pieces

**if nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Heat oven to 375.  Combine shortening, brown sugar, milk, and vanilla in large bowl.  Beat at medium speed until creamy.  Beat egg into creamed mixture.  Combine flour, salt, and baking soda and mix into creamed mixture just until blended.  Stir in chocolate chips and pecan pieces.  Drop rounded Tablespoonfuls 3 inches apart on ungreased baking sheet.  Bake at 375 for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies

Ultimate 7 Layer Dip

1 can (16 oz) refried beans

1-2 Tbsp taco seasoning mix

3 Tbsp jalapeno pepper juice (out of a jar of sliced jalapenos)

2 Tbsp chopped jalapenos

1 cup sour cream

1 cup salsa

1 cup shredded lettuce

1 cup Mexican style shredded cheese

1/2 cup chopped green onions

2 Tbsp sliced pitted ripe olives

Tortilla chips

Mix beans, taco seasoning mix, jalapeno juice and peppers.  Spread onto bottom of a 9 inch pie plate.  Layer remaining ingredients over bean mixture; cover.  Refrigerate several hours or until chilled.  Serve with tortilla chips or assorted crackers.

Tuscan Bread Salad

3 cups croutons

2 cups washed and torn arugula

1 cup chopped seeded tomato

1 cup chopped cucumber

1/2 cup shredded Parmesan Cheese

3/4 cup Italian dressing

Toss all together except dressing.  Add dressing just before serving.  Mix lightly.

Serves 6

Turtle Bars

1 (12 oz) pkg vanilla wafers

3/4 cup butter, melted

1 (10 oz) pkg semisweet chocolate chips

1 cup pecan pieces, chopped

1 jar caramel topping

Place vanilla wafers in a large plastic bag; crush to fine crumbs.  Stir together crumbs and butter.  Press onto bottom of a 13x9 dish.  Sprinkle with morsels and pecans.  Drizzle with caramel topping.  Bake at 350 for 12-15 minutes.  Chill 30 minutes before cutting.

Turkey Lasagna Rollups

6 lasagna noodles, cooked

6 oz ground turkey

1 onion, chopped

1 cup chopped broccoli

1/4 cup water

1 cup Ricotta cheese

1 egg, beaten

1 Tbsp milk

1/2 tsp thyme

1/4 tsp salt

2 cups meatless spaghetti sauce

1/4 cup shredded Parmesan Cheese

Cook turkey and onion; drain.  In a small saucepan, bring broccoli and water to a boil.  Reduce heat; cover and simmer for 5 minutes.  Drain.  Add broccoli, Ricotta cheese, egg, milk, thyme, and salt to turkey mix.  Spread over each noodle; drizzle each noodle with 1/4 cup spaghetti sauce.  Carefully roll up.  Place seam side down in an 8 inch greased dish.  Drizzle with remaining spaghetti sauce.  Cover and bake at 375 for 45 minutes to one hour.  Sprinkle with Parmesan Cheese.

Turkey Club Bake

2 cups bisquick

1/3 cup mayo

1/3 cup milk

2 cups cubed cooked turkey

2 medium green onions, sliced

6 slices bacon, crisply cooked and crumbled

1/4 cup mayo

1 large tomato, chopped

1 cup shredded Colby jack cheese

Heat oven to 450.  Grease cookie sheet.  Stir bisquick, 1/3 cup mayo and the milk in bowl until soft dough forms.  Press dough into 12x8 rectangle on cookie sheet.  Bake 8-10 minutes or until golden brown.  Mix turkey, onions, bacon and 1/4 cup mayo.  Spoon over crust to within 1/4 inch of edges.  Sprinkle with tomato and cheese.  Bake 5-6 minutes or until mixture is hot and cheese is melted.

Serves 6

Turkey Cheese Pockets

2 oz cream cheese, softened

1 Tbsp miracle whip dressing

1 tsp Dijon mustard

4 slices shaved smoked turkey breast, finely chopped

1/4 cup shredded mozzarella cheese

1 can (7.5 oz) refrigerated biscuits (10 biscuits)

Preheat oven to 400.  Mix cream cheese, dressing and mustard in small bowl until well blended.  Add turkey and cheese, mix well.  Set aside.  Press or roll out each biscuit to 3 1/2” circles.  Place 1 heaping teaspoon cream cheese mixture onto each biscuit circle.  Fold dough over filling to make small turnover shapes.  Firmly press edges of dough together to seal.  Place on ungreased baking sheet.  Bake 10-12 minutes or until lightly browned.  Serve hot.

Serves 5