"Bush-Wacker" Steak

Prep time: at least 1 hour
Servings: 4

• 1 - 2 lb. round steak, cut into cubes
• 1 green bell pepper, cut into cubes
• 1 small onion, cut into cubes
  
• 2 (16 oz) cans diced tomatoes
• 1 can water
• 1 Tbsp red wine vinegar
• 1 tsp garlic powder
• 1 pkg. french onion soup mix powder
  
• 3 Tbsp A1 steak sauce
  
• salt and pepper to taste
• 1 bag egg noodles or cooked rice
  

Cut meat into cubes, brown in veg. oil in large skillet. Add chopped veggies. Cook until soft. Add tomatoes (with juice) to deglaize pan. Then add water, vinegar, A1, garlic, soup mix, salt and pepper. Simmer on medium-low heat at least 45 minutes, stirring occasionally. Cover if it starts to get too thick. The longer it cooks the better! Serve over noodles or rice. If you want the sauce a little thicker, add a slurry of 1 T. cornstarch with 1/4 C. water, and cook until just thickened.

This super yummy tummy warmer came originally from Michelle Gearhardt when we lived in Grace House. The meat gets so tender and delish! It's great with a crusty french bread and green salad.

Mom's Chicken Curry

Mix together:

• 8 and 1/2 tesp. curry powder
• 1 tesp. salt

Cut up 2 boneless/skinless chicken breasts into bite size pieces and toss in the above.

Heat a few Tbsp. peanut or veg. oil in large non-stick skillet, cook chicken in it until brown. Remove, set aside. Turn heat to low.

Add to pan and cook on low for 8-10 min. until softened and brown:

• 2 Tbsp. minced ginger
• 1 large minced garlic clove
• 3 mediums onion halved and thinly sliced
• 2 cinnamon sticks
• 1 bay leaf
• 3 cardamon pods

Add to pan:

• 4 C. whole tomatoes; peeled and seeded with juice
• 1 and 1/2 C. chicken broth
• cooked chicken

Raise heat to medium and cook until liquid is reduced (about 15 min). Reduce heat to low.

Stir in:

• 1/4 C. plain yogurt
• 3/4 c. golden raisins

Serve over jasmine or brown rice.

BLT Pasta Salad

• 1 pkg. rotini pasta; cooked and drained
• 8 slices of bacon, cooked and crumbled
• 1 large tomato, seeded and chopped
• 1/4 C. green onion; sliced
• 4 C. lettuce, chopped
• 1 C. mayo
• 1/4 C. lemon juice
• 2 tesp. sugar
• 2 tesp. chicken bullion granules

Combine mayo, lemon juice, sugar, and bullion for the dressing.
Combine all remaining ingredients, pour dressing over top and toss just before serving.
*This doesn't keep well since the lettuce wilts, so if you aren't going to use it all for one meal, you'd want to only put lettuce in the portions you'll eat right away.

Mexican Layer Casserole

• 1 lb. ground beef
• 1 pkg. taco seasoning
• 1/2 medium onion, chopped
• 2 cloves garlic; minced
• 1 pkg. cream cheese
• chopped tomato
• chopped lettuce
• chopped black olives
• shredded cheddar cheese
• salsa

Brown ground beef with onion and garlic. Drain meat, then stir in taco seasoning. Place meat in bottom of square baking dish. Let cool for at least 8 minutes.

Spread softened cream cheese over the top of the meat. Make sure to spread it out evenly. Add shredded cheese on top next. Then layer tomatoes, lettuce, and olives. Top with salsa when serving.

Seven Layer Dip

• 1.5 lbs. ground beef; browned and cooled to room temp.
• 1 can (16 oz.) refried beans
• 3 C. shredded cheddar-Monterrey Jack cheese
• 8 oz. sour cream
• 1 C. guacamole
• 1 C. salsa
• 1 can (6 oz.) black olives; chopped
• 1/2 C. chopped tomatoes
• 1/2 C. chopped green onions

Layer all ingredients on a serving tray: Beans, half of cheese, beef, sour cream, guacamole, other half of cheese, black olives, tomatoes, then green onion.

Spanish "Sopa" rice

• 1.5 cup white rice
• 2 and 3/4 cup water or broth
• 1 can diced tomatoes; undrained
• 1 large carrot, finely diced
• 1/2 medium onion, finely diced
• 1 tsp. garlic powder
• 2 Tbsp. granulated chicken bullion
• diced cooked chicken (optional)

Preheat 2 Tbsp. oil in a dutch oven over medium-high, saute diced carrots and onions for 2 minutes. Add rice and cook until it browns and onions become translucent; stirring continuously.
Stir in water, tomatoes with juice, garlic, and bullion. Cover, reduce heat to low, and simmer for 15 minutes.

To make sure you don't overcook, check it about half-way through and stir. Add chicken at the end if you'd like. Fluff with a fork and serve with your favorite Mexican dish.

Manny's sister taught me how to make this once when she visited from CA. I think it's almost as good as Los Bravos.

Ravioli Lasagna

Prep time: 10 minutes
Bake time: 35-45 minutes
Serves: 8

• 1 jar of Ragu or other pasta sauce
• 1 16 oz. container of cottage cheese
• 2 eggs
• 1 bag of frozen ravioli - cheese stuffed or whatever you like
• 2 cups of shredded mozzarella cheese
• seasonings to taste (I use 1/2 tesp. each of dried basil, oregano, and garlic)

Spread a few spoonfuls of tomato sauce into bottom of lasagna pan. Place layer of frozen ravioli on bottom, pushing them together tightly to form a solid layer. Mix together the cottage cheese, eggs, and seasonings. Then spread half the mixture on top of the pasta. Add a layer of tomato sauce (half the jar). Repeat layers. After second layer of tomato sauce add shredded cheese. This should fill up the pan about how a lasagna would.

Bake covered for 35-40 minutes at 350. Then remove foil and bake 5-10 minutes longer until cheese is melted. Let it set up for 10 minutes before serving.

This recipe was made for a friend at church after she had a baby. She passed it along because she liked it so much. And now I'm passing it along too because we love it! We've had it 3 times in the past 2 weeks! This is a great, easy, family friendly dish that even picky eaters enjoy.

Cheesy Rotel Dip

• 1 lb. Velveeta (1/2 a box); cubed
• 1 can Rotel diced tomatoes
• 1/2 lb. Jimmy Dean Sausage
• 1/4 C. milk

Brown sausage, drain off grease. Meanwhile in a microwave safe dish, melt cheese with milk in microwave, stirring every minute. When completely melted add in the sausage and can of tomatoes with juice. Mix well. Keep warm in crockpot. Serve with tortilla chips.

This is yummy yummy to your tummy, but not a low fat recipe. :)

Taco Soup

Prep time: about 1 hour (or longer)
Servings: 8+

• 1 pound lean ground beef
• medium onion, chopped
• 1 can corn (or equivalent frozen corn), drained
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 (16 oz.) can crushed tomatoes
• 1 (16 oz.) can diced tomatoes
• 1 package taco seasoning
• 1 package dry ranch dressing mix
• 1 Tbsp. minced garlic
• sour cream
• shredded cheese
• **1/2 bell pepper, diced (optional)

Brown the ground beef in a stock pot, adding chopped onion and garlic half way through. Drain fat off, and put back in pot. Add corn, beans, tomatoes, and seasoning. Add a little water if needed. Simmer until thickened and heated through at least 30 minutes. The longer it simmers the yummier it is.

**If you want bell pepper in it, add that when you add the onion and garlic.

Serve with a dollop of sour cream and some shredded cheese on top.

I like to make this in the crock pot if I'm going to be working that day. It's nice to come home to a house smelling like supper. Of course if you make it in the crock pot, you have to cook the meat/onion and drain them before adding to the mixture. This is very hearty and perfect for Fall weather. It's also yummy with a side of cornbread or Fritos.

Fresh Summer Salsa

This recipe is prepared using a food processor, but the ingredients can be chopped finely by hand, or using the lowest speed in a blender, depending on how thick you prefer the salsa.

• 4 C. ripe tomatoes
• 1 small onion
• 1 jalapeno (or other mild pepper)
• 1 clove of garlic
• approximately 1 tesp salt (to taste)
• handfull of fresh cilantro, stems removed
• squeeze of fresh lime juice

Leaving the jalapeno whole, place it in a dry skillet on medium-high, turning to allow all the sides to "blacken". When the skin is blackened, remove from the skillet immediately, and wrap tightly in foil. Once cooled, carefully peel the blackened skin off. ** Cut pepper lengthwise, remove seeds and veins. Wash hands immediately after handling.

Chop all ingredients (except tomatoes) in food processor until desired consistency. Add tomatoes last.

If you are using tomatoes with a lot of seeds and juice, cut them in half and scoop out the "juicy" middle (if using Roma tomatoes there won't be as much to remove.) before adding them to the food processor, chopping for only a second or two. Do not over-process.

If you prefer a more mild garlic flavor, mince the garlic and saute in a little oil before adding to the food processor.

**You might need to wear latex gloves to handle the pepper if your skin is sensitive.

Serve with tortilla chips.

My Favorite Chili

Prep time: 20 minutes
Simmer time: as long as you want :)
Servings: 8 - 10

• 1 - 2 pounds ground chuck
• 1 small white onion; diced
• 2 16 oz. cans diced tomatoes (use the juice too)
• 1 8 oz. can tomato sauce
• 1 16 oz. can crushed tomato
• 2 16 oz. cans chili flavored beans (pinto beans with chili sauce on them)
• 1 16 oz. can black beans
• 1 16 oz. can kidney beans
• 1 16 oz. can red beans
• 1 pkg. chili seasoning (use 2 pkg if you like it really spicy)
• 1 Tbsp garlic powder or 2 cloves minced garlic
• 1 Tbsp sugar

Brown the beef in a large soup pot with diced onion, drain well, then place back in pot. Add garlic, if using fresh, let it cook for just a minute before adding other ingredients. Add chili seasoning, tomatoes, and beans. Use juice from tomatoes and chili flavored beans; swishing cans out with a little water and adding to pot as well. Rinse the other beans before adding. Bring to boil for 10 minutes, stirring frequently so it won't stick to the bottom. Add sugar. Reduce to medium-low heat and simmer for at least 20 minutes, stirring often, until desired thickness is reached.

You could simmer it for several hours, but who wants to wait that long!?

Serve with cornbread, grilled cheese sandwiches, Fritos, sour cream, or shredded cheese. Or any combination thereof. Whatever suits your fancy.

This is a soul-warming recipe perfect for days, such as today, with a chill in the air and drizzle falling from the grey sky. I am proud to announce that I make a mean pot of this chili! I'm practically famous for it... in certain circles, of course. ;)