Tomato and Beef Soup

2 cans beef broth

2 celery ribs, chopped

2 carrots, sliced

1 onion, chopped

2 garlic cloves

1 can (46 oz) V8 juice

1 can Italian diced tomatoes

1 can (6 oz) Italian tomato paste

2 Tbsp sugar

1 Tbsp oregano

1 1/2 tsp beef bouillon

1 1/2 tsp pepper

1/2 tsp basil

1/4 tsp garlic powder

2 cups cooked hamburger meat

2 cups pasta, cooked

Combine broth, celery, carrots, onion, and garlic.  Boil.  Cover and simmer 5-7 minutes.  Stir in V8 juice, diced tomatoes, tomato paste, sugar, oregano, bouillon, pepper, basil, and garlic powder.  Cover and simmer 10 minutes.  Add hamburger meat and pasta.  Heat through.

Three Onion Spread

2 Tbsp olive oil

1 large sweet onion, chopped

1/2 large red onion, chopped

1 Tbsp chopped fresh parsley

1 container (8 oz) chives and onion cream cheese spread

Assorted crackers and breadsticks

In skillet, heat oil.  Cook onions in oil about 5 minutes, stirring occasionally, until tender.  Stir in parsley and cream cheese spread until smooth.  Spoon into serving dish.  Serve warm or cold with crackers.

Serves 12

Three Bean Chili

1 onion, chopped

2 Tbsp vegetable oil

2 cans stewed tomatoes

1 can kidney beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

1 green bell pepper, chopped

1 cup chicken broth

1 cup picante sauce

1 tsp cumin

1/2 tsp salt

Cook onion in oil until tender.  Add tomatoes, beans, bell pepper, chicken broth, picante sauce, cumin, and salt.  Bring to a boil; reduce heat and simmer uncovered for 10 minutes.

Ultimate Stuffed Mushroom

20 medium mushrooms

3 Tbsp butter

2 Tbsp finely chopped onions

2 Tbsp finely chopped red peppers

14 ritz crackers, finely crushed

2 Tbsp grated parmesan cheese

1/2 tsp Italian seasoning

Preheat oven to 400.  Remove stems from mushrooms.  Finely chop enough of the stems to measure 1/4 cup; set aside.  Cover and refrigerate remaining stems for other use.  Melt butter in large skillet on medium heat.  Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender.  Stir in cracker crumbs, cheese and Italian seasoning.  Spoon crumb mixture evenly into mushroom caps.  Place on ungreased baking sheet.  Bake 15 minutes or until heated through.

Thanksgiving In A Pan

1 pkg (6 oz) stuffing mix

2 1/2 cups cubed cooked turkey

2 cups frozen cut green beans

1 jar (12 oz) turkey gravy

Pepper to taste

Prepare stuffing mix according to package directions.  Transfer to a greased 11x7 pan.  Top with turkey, green beans, gravy and pepper.  Cover and cook at 350 for 30-35 minutes.  

Texas Hash

2 onions, chopped

1 green bell pepper, chopped

1 pound hamburger

2 cans sliced stewed tomatoes with juice

1 tsp chili powder

2 tsp salt

1/8 tsp pepper

1/2 cup uncooked rice

Saute onion and pepper in oil.  Add beef and cook; drain fat.  Stir in tomatoes, chili powder, salt, pepper, and rice.  Pour into a greased 2 quart casserole covered dish.  Bake at 350 for 1 hour.  Remove cover last 15 minutes or until hash has cooked down completely.

Texas Black Bean Soup

2 cans black beans, rinsed and drained

1 can stewed tomatoes

1 can diced tomatoes

1 can chicken broth

1 can mexicorn

2 cans (4 oz each) chopped green chiles

3 Tbsp chili powder

1 tsp cumin

1/2 tsp garlic

In a crock pot, combine all ingredients.  Cover and cook on high 4-5 hours.

Texas Beef Stew

1 lb lean boneless round roast, trimmed & cut into 1-1/2 inch chunks

1 tsp salt

1/2 tsp black pepper

2 large white onions, chopped

4 large carrots, cut into 1 inch pieces

3 garlic cloves, minced

1/2 jalapeno pepper, chopped

1 Tbsp ground cumin

1 Tbsp cilantro

1 (28 oz) can diced tomatoes

1 bay leaf

1 can whole kernel corn

1 Tbsp red wine vinegar

Sprinkle beef with salt and pepper.  Add all ingredients to slow cooker and cook on high for about 4 hours.  Discard bay leaf before serving.

Serves 4

Tex Mex Rice and Beans

1 cup yellow corn kernels

1 Tbsp chopped green chiles

1 can pinto beans, drained and rinsed

1 cup cooked brown rice

3/4 cup shredded Mexican style cheese

3/4 cup fat free sour cream

1/4 tsp chili powder

1/4 tsp salt

1/8 tsp pepper

2 Tbsp scallions, chopped

Preheat oven to 350.  Coat 2 quart baking dish with cooking spray.  In a large bowl, combine corn, chiles, beans, rice, cheese, sour cream, chili powder, salt and pepper; stir in scallions.  Spoon mix into prepared dish and bake for 30 minutes.  Remove from oven and sprinkle with 2 Tbsp additional shredded cheese.  Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 more minutes.  Let stand for 5 minutes before serving.

Serves 6

Teriyaki Tenderloin

1/2 cup soy sauce

1/4 cup sugar

2 Tbsp ketchup

1 pork tenderloin (1 pound)

In a large Ziploc bag, combine the soy sauce, sugar and ketchup.  Add the pork tenderloin; seal bag and turn to coat.  Refrigerate for at least 8 hours or up to overnight.  Drain and discard marinade.  Place pork in greased 13x9 pan.  Bake, uncovered, at 425 for 35-40 minutes or until a meat thermometer reads 160.  Let stand for 5 minutes before slicing.

Serves 4