Sister Nance’s Canned Salsa

7 quarts Roma tomatoes, chopped
2 cups lemon juice
3 cups green peppers, chopped
½ cup jalapeno, chopped
5 cups onion, chopped
2 Tbsp cilantro
2 Tbsp cumin
3 Tbsp oregano
2 Tbsp salt
4 Tbsp sugar
2 Tbsp crushed red pepper
2 Tbsp garlic

Mix, simmer together for at least 20 minutes. Process 55 minutes in pint jars.

from Helen Macfarlane and her friend Michelle Laraway

Tomato Bacon Tarts

Ingredients:

1 can of flaky refrigerator biscuits
2 med. tomatoes, chopped
1 Tbsp mayonnaise
2 Tbsp chopped basil
1/2 of a medium onion, chopped very fine
6 oz Mozzarella cheese, grated
8 slices of bacon, cooked and crumbled

Preparation:

Place a single biscuit into each cup of a lightly greased muffin pan and form to shape. Mix all the ingredients together and fill each muffin. Bake according to biscuit instructions on package.

Makes 8 fabulous filled biscuits.

From Ginny Winters and Good Things Utah

Costa Rican-style Snapper with Pineapple, Black Beans, and Rice

3/4 c uncooked long grain brown rice
4 Tbsp orange juice
2 Tbsp lime juice
2 Tbsp olive oil
4 Tbsp finely chopped cilantro
2 cloves garlic, minced
1 pinch (about 1/16 tsp) sugar
4 snapper filets (I sometimes use talapia)
1 3/4 c medium salsa
1 can (14.5 oz) black beans, drained and rinsed
2 c chopped pineapple

1. Preheat oven to 4ooF and cook rice according to package instructions.

2. In a large shallow bowl, combine orange juice, lime juice, olive oil, 2 tbsp cilantro, garlic, and sugar, plus salt and pepper to taste. Add snapper fillets and marinate for 15-20 minutes.

3. In a 3-quart baking dish, combine rice, salsa, beans, and 1 tbsp cilantro. Place snapper over mixture, overlapping fillets if necessary. Spoon remaining marinade over fish.

4. Bake uncovered until fish is cooked through and opaque, about 25-30 minutes.

Sprinkle remaining cilantro on top and serve.

Makes 4 servings (about 466 calories, 10 g fat per serving)

from Ginny Winters

Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

from Ginny Winters via Good Things Utah and www.phemomenon.blogspot.com

Pork and Rice Quesadillas With Orange Salsa

Cooking Spray
6 burrito size tortillas

Filling:

1 cup rice, cooked (can use minute rice)

2 cups diced or shredded roasted pork loin

1 (15 oz) can black beans, rinsed

1 cup chopped arugula leaves (i leave out)

1 cup shredded Monterey Jack Cheese

1/2 diced sun-dried tomatoes (i use fresh)

Orange Salsa:

1 11 oz can Mandarin Oranges, drained and chopped

1/4 cup diced red bell pepper

2 Tbsp freshly chopped scallions

2 Tbsp freshly chopped cilantro

1 Tbsp lemon juice

1/2 tsp ground cumin

Salt and Pepper to taste

Combine all ingredients and toss to combine

(This salsa is so good I usually double it)

For the quesadilla:

Coat a griddle with cooking spray and set on medium high heat. Combine rice, pork, beans, arugula, cheese and tomatoes, mix well. Arrange tortillas on a flat surface. Top one side with pork mixture. Fold the other side over to cover filling. Cook 2-3 minutes on each side until golden brown. Serve with Orange Salsa, of course!!


from Ginny Winters, courtesy foodnetwork.com

Brownies

Why I don't buy boxed brownies anymore -- these are so easy!

1 cup melted butter
2 cups sugar
1/3 cup cocoa powder
4 eggs
1 tsp vanilla
2 cups flour
pinch of salt

Mix butter, sugar and cocoa. Add eggs one at a time, mixing well after each egg. Add vanilla. Add flour and salt and mix just until blended. I've found it's a good idea to mix really, really well before adding the flour, then mix just enough after adding flour. If I mix too much after, the brownies have a flaky layer on top.

Bake in a greased 9x13 pan at 350 for 30 - 35 minutes. When doubling (which is always a good idea!), bake in a greased sheet cake pan (about 12x15) and cook for same time.

Our favorite frosting with these is Betty Crocker Classic Chocolate. We've tried several different types of chocolate but this is the best.

Holly’s Meatballs and Spaghetti Sauce

Holly says all her boys LOVE this dish.

Sauce:
1 pound Italian sausage
2 14oz cans of Italian diced tomatoes (juice and all)
1 6oz can tomato paste
1 medium onion finely chopped (I actually use dried onions. They are easier to hide.)
2 Tbs. chopped parsley (I used the spice-not fresh-easier to keep around.)
4 Tbs. sugar (I use Splenda)
1 tsp. basil leaves, crushed
1 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

1. Brown the meat
2. Put all the ingredients in slow cooker on high for 4 hours or on low for 7 to 8 hours. (I like low best...)

Serve over pasta. Makes about 6 cups. I normally double mine.

Meatballs:
3 lbs ground beef
1 1/2 cups Italian breadcrumbs
5 cloves garlic (chopped finely) (I use the minced garlic that comes in a jar.)
2 eggs
Italian bread, soaked in warm water (Use as much or as little Italian bread as you want)
garlic powder
ground black pepper (to taste)
salt
hot oil (for frying)

1. In a large mixing bowl, mix the ground beef, garlic powder, Italian bread crumbs, eggs, chopped garlic, ground black pepper and soaked Italian bread (make sure you drain the water out of bread very well).
2. It's okay to add a little more or less on the bread crumbs.
3. Also make sure that the bread is very soft before you mix it in.
4. Mix all ingredients together well, using hands.
5. Make sure mixture is smooth.
6. Start rolling your meatballs (whatever size you want) I usually make them large.
8. For large meatballs, cook submerged in hot oil for about 5 to 8 minutes.
9. When meatballs are done, take them out of hot oil and place on to paper toweled plate.
10. Serve warm or you can freeze them and warm them up later in the oven at 400 degrees.

from Holly Gundred

Tri Tip Marinade

1 bottle Balsamic vinaigrette
1 small bottle Kikkomon baste and glaze
½ cup brown sugar
3 Tbsp Montreal steak seasoning

Mix, coat, marinate for five hours. Take out of fridge 45 minutes before cooking. Grill, turning three or four times, until internal temp reaches about 155.

After I buy the meat, I like to put the marinade in a baggy with the meat and stick it in the freezer (if I don't plan on cooking it right away).

from Helen Macfarlane via Elizabeth Rowbury

Texas Goulosh

1 pound ground beef (or canned meat of choice)
½ onion
1 packet chili season
1 can corn
1 can kidney beans
1 can black beans
1 small can diced green chilies
2 cans diced tomatoes
1 12 oz can tomato sauce (can be 8 to 16 oz)

Brown the ground beef in pan with the onion. Add two tablespoons of water, mix in chili seasoning. Put meat in large pot and add remaining ingredients. Simmer until warm. You can’t mess this up! You can add or take things away as desired. Can eat with chips, cheese, sour cream, etc.

from Helen Macfarlane via an unknown young men's leader

String Pie

1 lb lean ground beef (I use Jimmy Dean sausage and no veggies cuz my kids are picky)
½ cup chopped onion
½ cup chopped bell pepper
15 ½ ounce jar spaghetti sauce (I use 2 cups Hunt’s traditional spaghetti sauce)

8 oz pkg spaghetti noodles (I use angel hair), cooked
1/3 cup Parmesan cheese
2 beaten eggs
2 tsp butter

1 cup cottage cheese
1 cup mozzarella cheese

Brown the meat (onions and peppers), drain and add sauce. Heat through.

Mix cooked noodles with butter, parmesan and eggs. Layer in the bottom of a 9x13 baking dish. Top with cottage cheese. Top with meat sauce. Sprinkle with mozzarella. Bake at 350 for 20 to 30 minutes (until heated through).

from Helen Macfarlane and her friend Elizabeth Anderson

Shredded Barbeque Pork Sandwhiches

Pork picnic roast
Favorite barbeque sauce (Bull’s Eye)
Rolls

Place roast in crock pot and cook all day on low or shorter time on high. Remove fat. Shred with a fork. Add barbeque sauce and heat through. Serve on buns. Can also be frozen.

from Roxy Ogden

Salmon Fillets with Creamy Dill

1 ½ cups mayonnaise
½ cup prepared mustard
1 tsp chopped fresh thyme
1 tsp dried oregano
1 tsp chopped fresh basil leaves
1 ½ pounds salmon fillets
2 tsp dried dill (or to taste)

Preheat oven to 375.

Stir together first five ingredients. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.

Bake for 30 to 40 minutes, until salmon is easily flaked with a fork.

from Helen Macfarlane

Roxy’s Chili

3 cans Bush’s chili beans
1 can tomato sauce
1 can water
1 lb ground beef, browned and drained

Mix all ingredients. Can add kidney beans, peppers and onions if desired.

Serve with sour cream, shredded cheese, chips, or whatever you like with chili.

Quick and Easy Cassoulet

2 boneless, skinless chicken breast halves, cut into pieces
1 large onion, chipped
1 garlic clove, minced
2 Tbsp vegetable oil
2 16 oz cans white beans
½ lb fully cooked smoked sausage cut into ½ inch pieces
1 can tomato sauce
½ tsp dried thyme
1/8 tsp pepper and salt to taste

Saute chicken, onion and garlic in oil in skillet until onion is tender and chicken is browned. Stir in remaining ingredients. Cover and simmer 15 minutes or so.

from Helen Macfarlane and her sister Kathy

Pork Roast With Plum Sauce

Rub:
2 garlic cloves, minced
1 Tbsp kosher salt
1 Tbsp fresh thyme leaves
1/4 cup Dijonaise mustard

Chop first three ingredients together, mix with mustard. Rub on a three pound pork loin, trimmed and tied (I don’t tie mine). Let sit for half an hour. Roast for one hour at 425 (internal temp is 138). Let rest 15 minutes before slicing.

Plum sauce:
1 cup plum preserves, 3 Tbsp apple juice, 1 tsp dry mustard, 1 clove garlic, minced, 1 Tbsp dijonaise mustard. Heat just to melt.

I have one recipe that calls for Dijonaise mustard, and one that calls for Dijon mustard. I've used Dijonaise in the past, but I think plain Dijon would be better.

from Helen Macfarlane

Pizza Dough

Mix together and proof:
1 pkg yeast (1 Tbsp)
1 cup warm/hot water
1 tsp sugar

When yeast is bubbly, add:
2 ½ cups flour
1 tsp salt
2 Tbsp oil (optional, I don't usually use any)

Knead until smooth. Let stand ten to twenty minutes, or more if desired.

Roll dough into pizza pan (sprinkled with corn meal if desired). Top with Hunt’s Traditional Spaghetti Sauce, Mozzarella, cheddar, Parmesan, and pepperoni or sausage or tons of veggies or . . . you know the drill. They have a new Pizza Cheese Blend that is AWESOME.

from Helen Macfarlane

Meatball Soup

18 oz frozen Italian seasoned meatballs
2 cups frozen vegetables
2 cups beef broth
1 14 oz can Italian style diced tomatoes
1 cup water
3/8 cup uncooked small pasta (alphabet, etc.)
Shredded Parmesan as topping.
Mix together and boil 8 to 10 minutes.

Serves 6

from Roxy Ogden

Light Punch

5 quarts of water
3 cups of sugar
1 Tbsp of lemon extract (it’s different from juice because it has a stronger taste )
1 Tbsp of citric acid (it’s what gives it that sweet/ sour and tart taste)
1 bag of crushed ice (crushed ice is better because it looks cooler, it’s way more fun to eat, but you can use regular ice)
Fruit (I like to add sliced limes and frozen raspberries (you can add whatever fruit you want)

from Helen Macfarlane (I got this recipe from someone in the ward, I'm sorry I can't remember who it was!!)

Honey Dijon Chicken

6 skinless chicken breasts
2 Tbsp Dijon mustard
2 Tbsp butter
1/4 tsp salt
pepper to taste
½ cup honey

Place chicken breasts in a single layer in 9 x 13 pan. Heat in a small sauce pan mustard, salt, butter and honey. Pour over the chicken. Bake at 375 degrees for 45-60 minutes. Baste every 15
minutes. Serve over rice.

from Helen Macfarlane

Ground Beef Tacos

I almost feel silly posting this one. But I added it to my own family favorites recipes for two reasons. One, it really is a family favorite. And two, my kids need easy recipes when it's their turn to cook.

Brown one pound of hamburger. Add taco seasoning package, water and a can of beans if desired. Fill tortilla shells with meat, Mexican blend cheese, lettuce, tomatoes, salsa, sour cream, guacamole.

from Helen Macfarlane

Football Stew

Dredge 2 lbs stew meat in flour, salt and pepper and brown in a little oil.

Add 4 - 6 diced potatoes and 4-6 diced carrots. Add 3 cans of cream of mushroom soup and 2-3 cans of water. Stir in a package of beefy onion Lipton soup (or use beef soup base and dried onion).

Bake at 325 for 3 to 6 hours.

from Helen Macfarlane and her friend Karen Decker

Creamy White Chili

1 10oz can chicken or turkey
1 14.5oz can chicken broth
1 4oz can chopped mild Green Chilies (half a can if desired)
3 15oz cans Great Northern Beans

1 tsp salt
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tsp cumin
½ tsp pepper

At the end, add:
½ to 1 cup evaporated milk
½ Tbsp white vinegar

Rinse and drain beans. Drain and shred chicken. Combine all ingredients except vinegar and evaporated milk in a soup pot. Bring to boil and simmer uncovered for 30 minutes. Stir in vinegar and evaporated milk and heat through.

from Kenna Mills

Cornbread

½ cup butter, melted
½ cup sugar
2 eggs
1 cup milk
1 Tbsp lemon juice
½ tsp baking soda
1 cup cornmeal
1 cup flour
½ tsp salt

Melt butter in a large bowl. Add sugar and eggs. Beat until smooth. In a separate bowl mix milk, lemon juice, and baking soda. Add to butter mixture. Add cornmeal, flour and salt. Put into greased 8x8 or 9x9 pan and bake at 350 for 25-30 minutes.

Using fresh ground popcorn for the cornmeal makes this even better.

from Helen Macfarlane and her friend Kelly Wilde

Café Rio Style Pork

It seems there are two different recipes out there claiming to be the originals from Cafe Rio. They are both really good! This one, used at a RS dinner, is a little easier than the other.

3 to 4 lbs. Country Style boneless pork ribs
1 cup pace picante sauce
1 cup brown sugar

Place pork in crock pot. Pour picante sauce and brown sugar over pork. Cook on high for approximately five hours until pork can be shredded with a fork.

Serve in tacos, on taco salad or use for other Mexican dishes.

Chicken alternative:
Cook chicken with a jar of salsa and a little taco seasoning.

From Louanne Tillman

Broccoli and Cheese Soup

2/3 cup broccoli, chopped
1 ½ cup grated carrots
½ cup celery, chopped
1 small onion, diced
2 tsp chicken bouillon
8 cups water
1 ½ cups flour
6 cups water
2 lbs Velveeta, cubed
3/4 tsp salt

Boil vegetables, bouillon and salt in 8 cups water until tender. Mix flour and 6 cups water until smooth and lump free. Add to boiling vegetables and turn down to simmer, stirring until thickened. Add cubed cheese. Salt and pepper to taste.

From Helen Macfarlane and her friend Kelly Wilde

Baked Oatmeal

3 cups quick oats
2 tsp baking powder
1 cup brown sugar
1 tsp cinnamon
1 tsp salt

½ cup melted butter
1 cup milk
two eggs

Stir ingredients together and spread in a greased 9x9 pan. Bake at 350 for 35-40 minutes. Serve with a dollop of apple sauce.

from Helen Macfarlane

Bacon Wrapped Chicken

This recipe is intended for large groups. Obviously, I half the recipe for my family.

12 chicken breasts
12 slices bacon (one pound)
2 cups sour cream
2 cans cream of mushroom soup
sliced almonds

Heat oven to 300. Wrap one slice of bacon around each breast and place in baking dish. Mix sour cream and soup together and spread over chicken. Add extra sour cream and soup for more gravy if desired. Bake at least two hours (until chicken is tender). Sprinkle with sliced almonds and broil just until browned.

from Helen and her friend Steph Pont

Sweet Grilled or Broiled Salmon

Combine 1/4 cup orange marmalade and 2 Tbsp honey. Spread over salmon fillets and sprinkle with brown sugar (about 2 Tbsp). You can add the brown sugar to the marmalade and honey instead of sprinkling on top. Grill or broil until salmon is the same color all the way through without turning the meat.

from Helen Macfarlane and her sister Liz

Shepherd’s Pie

1 pound ground beef
1 onion, chopped
1 can tomato soup
1 can french cut beans (or frozen)
Mashed potatoes
Cheddar cheese, shredded

Brown onion and ground beef. Mix with tomato soup and put in the bottom of a baking dish. Top with green beans. Then layer mashed potatoes and top with shredded cheese. Bake at 350 until
warmed through (about 20 to 30 minutes).

from Helen Macfarlane

Pumpkin White Bean Soup

1 large can pumpkin
2 cans white beans (drained)
1 can coconut milk
1 can chicken broth
salt and pepper to taste
choice of seasoning: sage, cinnamon, nutmeg, thyme, or curry

Mix together and heat through.

(I like to use a bit more broth)

from Rachelle Lynch

Poppy Seed Dressing

3/4 cup apple cider vinegar
3/4 cup sugar
1½ tsp salt
1 small onion (cut up)
1½ Tbsp poppy seeds
3/4 tsp dry mustard

Blend the above ingredients in a blender. While blender is on, slowly add 1 ½ cups vegetable oil. Chill.

Poppy Seed dressing is best on salads with fruit and spinach leaves.

from Helen Macfarlane and her friend Steph Pont

Muir’s Red Potatoes with Rosemary and Garlic

Produce bag full of red potatoes
1 stick butter
3 cloves garlic 9minced)
fresh rosemary (6 to 8 inch sprig, strip leaves off and chop them)
salt and pepper

Cut potatoes into cubes. Steam until just tender. Melt butter in skillet and saute minced garlic. Add rosemary, salt and pepper. Add potatoes and cook until browned.

from Michaun Muir

Lime and Cilantro Rice

2 cups rice
4 cups chicken broth
1 Tbsp lime juice
½ bunch chopped cilantro
2 tsp sugar
salt to taste

Cook in rice cooker or on stove as you would regular rice.

from Helen Macfarlane (I think I got this from Louanne Tillman)

Lentil Soup from Jordan

Warning: This soup is very ugly, and very delicious.

1 cup lentils
1 potato, peeled and diced
1 onion
1 8 oz. can tomato sauce
1 Tbsp cumin
1 lemon

Boil lentils, potato and onion until potato is soft (about 20 minutes). Remove from heat and let sit five minutes. Blend until smooth and put back in pot. Add tomato sauce and spices and water if it needs it. Heat through for 5-10 minutes or whatever. Serve with lemon slices to squeeze over soup.

Variation: use ½ Tbsp curry instead of cumin

from Helen Macfarlane and her friend Michelle Laraway

Jen Rowbury's Roast Marinade

Brown roast

In a separate bowl mix:
1 Tbsp rice vinegar
2-3 Tbsp beef base
2 tsp minced garlic
1 whole onion chopped
1/4 cup brown sugar
2 Tbsp soy sauce

After browning the roast, put a little marinade under and on top of roast. Cover and cook at 220-250 for about 5 hours.

Helen Cookies

1 cup butter
3/4 cup white sugar
3/4 cup brown sugar

1 Tbsp milk
1 ½ tsp vanilla

2 eggs

1 cup crumbled corn flakes or bran flakes
3 cups oatmeal
3/4 cup whole wheat flour
3/4 cup white flour

1 1/4 tsp baking soda
½ tsp salt

½ tsp mace
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp cinnamon

4 oz. coconut
milk chocolate chips
chopped pecans

Bake at 350 for ten minutes

Jen Locken's Green Beans

Large bag of frozen green beans from Costco
1 cube butter
½ cup soy sauce
1/4 cup toasted sesame seeds

Melt butter. Add remaining ingredients and cook together in a large pot until beans are just tender.

To toast sesame seeds, use a wide frying pan. Heat the sesame seeds on medium heat, shaking the pan occasionally. Remove the seeds when they darken and become fragrant. Store in a covered jar at room temperature.

from Jen Locken

Fettuccine Carbonara

1/2 lb. fettuccine, uncooked
1 cup frozen peas
1/4 cup Cream Cheese
1/4 cup KRAFT Light Classic Caesar Dressing
1 Tbsp. flour
1 cup fat-free milk
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, cut into short strips (or bacon)
1/4 cup chopped fresh parsley
3 Tbsp. KRAFT Grated Parmesan Cheese


COOK pasta as directed on package, adding peas to the boiling water for the last 3 min.

MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on
medium-low heat 5 min. or until heated through, stirring occasionally.

DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.

from Helen Macfarlane and Kraft Kitchens obviously

Cream Cheese Crockpot Chicken

You can start with frozen chicken breasts without having to adjust cooking time.

4 to 6 chicken breasts
1 (8 ounce) bottle Italian-style dressing (you may use fat free)
1 can cream of chicken soup
1 cup chicken broth
1 (8ounce) package cream cheese
½ tsp dried basil
½ tsp dried thyme
salt and pepper to taste

In a slow cooker, combine the chicken breasts and Italian style dressing. Cook on low for 6 to 8 hours. When chicken is tender, drain most of the dressing and discard. Shred the chicken meat and return to the slow cooker.

Combine the soup, broth, cream cheese, basil, thyme, salt and pepper. Pour mixture over the chicken in the slow cooker and cook for 1 more hour on low.

Serve over pasta or rice.

For Haystacks top with your favorite ingredients, such as: pineapple, bell peppers, onions, tomatoes, bananas, sliced almonds, chinese noodles, chopped apples, etc.

from Helen Macfarlane and her friend Allison Routt

Chicken with Apricot Preserves

4 chicken breasts cut into strips
1 taco seasoning packet
1 14 oz. can diced tomatoes (spicy if you want)
1/3 heaping cup apricot or peach preserves
2 green onions, chopped

Coat chicken with taco seasoning. Saute in olive oil on stove until nearly cooked through. Saute onions with chicken for a minute. Add tomato and preserves. Cover and simmer 15 minutes. Serve over rice and garnish with fresh cilantro.

from Helen Macfarlane and her friend Michelle Laraway

Bunker Tetrazzini

1/4 cup butter
1/4 cup flour
½ tsp salt
1/4 tsp pepper

1 cup chicken broth
1 cup whipping cream

2 cups cooked chicken or turkey
1 can mushrooms

2 Tbsp Sherry
1 pkg (7 oz) thin spaghetti (cooked)

½ cup Romano Cheese

Heat oven to 350 degrees. Melt butter in a large sauce pan over low heat. Blend in flour and seasonings. Cook over low heat while stirring till mix is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling while stirring constantly. Boil and stir for 1 minute. Stir in sherry, spaghetti, chicken and mushrooms. Pour into ungreased 2 qt casserole dish. Sprinkle with cheese. Bake uncovered for 30 minutes.

from Helen Macfarlane and her friend Lore Bunker

Beef Stroganoff

1 pound stew meat
1 onion, chopped
mushrooms
3/4 beef bouillon cubes
3-4 cans cream of mushroom soup
1 pint of sour cream

Brown meat and onion. Place in crock pot with drippings. Add soup, mushrooms, and bouillon. Stir together. Cook on low for 6-8 hours. About half an hour before serving, add sour cream and warm it through. Serve over egg noodles, potatoes or rice.

from Helen Macfarlane

Baja Fish Tacos

½ cup sour cream
½ cup mayonnaise
1/4 cup chopped fresh cilantro
1 package taco seasoning mix
1 pound cod or other white fish fillets, cut into 1 inch pieces
2 Tbsp vegetable oil
2 Tbsp lemon juice

taco shells

Toppings:
shredded cabbage, chopped tomato, lime juice, taco sauce

Combine sour cream, mayonnaise, cilantro and 2 Tbsp seasoning mix in a small bowl.

Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly over medium high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.

Fill taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.

from Helen Macfarlane

Arabic Hamburger Kebabs

1 lb ground beef
1/4 cup chopped cilantro
2/3 green onions, minced
1 egg
1/4 cup bread crumbs
1 tsp cumin seeds (or ground cumin)
1 tsp paprika
1 tsp pepper
salt to taste

Mix all ingredients in a large bowl. Let stand in fridge one hour to blend flavors. Make into meatballs or skewer into round kebabs. Broil in oven or grill over hot coals. Tastes like being in the Middle East without the gunfire.

from Helen Macfarlane and her friend Michelle Laraway