Hearty Vegetable Soup/Diet Soup

Have all these holidays done you wrong?


Here's a soup plan to restore your outer beauty.

SERVES 10 -12

Ingredients
• 3 cups crushed plum tomatoes
• 2 1/2 cups pasta sauce
• 1/2 cup tomato paste (1 small can)
• 6 green onions
• 6 cups beef broth
• 1 bunch celery & tops
• 2 cups fresh green beans
• 2 green bell peppers
• 2 lbs carrots (9 to 10 carrots)
• 2 tablespoons chili powder
• 1 tablespoon coarse salt
• 2 tablespoons paprika
• 1/8 teaspoon cayenne pepper
• 2 tablespoons prepared mustard
• 1 teaspoon ground black pepper
20 to 30 Brussels Sprouts

Directions
1. In a very large stock pot, combine tomatoes, pasta
sauce, tomato paste and beef broth.

2. Over med/high heat, bring mixture to a boil.

3. Reduce heat and simmer covered for 15 minutes.

4. Wash and rough chop carrots, celery (including tops),
and green peppers into 1 inch cubes.

5. Wash, trim and cut green beans into 1 inch lengths.

6. Chop green onion into 1/4 inch lengths.

7. Add all vegetables to simmering pot.

8. Stir to combine.

9. Add chili powder, cayenne, mustard, salt, black pepper
and paprika to soup mixture.

10. Stir and simmer on low for 60 - 90 minutes

Personal note: I had just purchased Brussels Sprouts to make Brussels Sprout Soup then came across this recipe and wanted to try it so I threw in 22 cut in half Brussels Sprouts into this recipe but I forgot the cayenne pepper.

This recipe was supposedly created by a major Toronto Ontario hospital to rapidly and safely reduce a patients weight prior to surgery. I've tried to authenticate this information but have not been able to as yet. I don't think this is true. The recipe is delicious and very healthy.....

the plan below however is suspect.

I've discovered it's the same eating plan that was with the Cabbage Soup Diet in the 80's which was NOT A HEALTHY DIET. I will leave the plan on site - you decide what's best for you. I will comment on each day and just share my experience.

It's a very tasty soup with a bit of a bite. Here's the rest of the plan.

Day #1.
Eat as much of any fruit you want EXCEPT BANANAS.
Eat only soup and fruit today but eat all you want.
Easy day - like the soup -

Day #2.
All Veggies.
Fill up on fresh vegetables (salads etc).
Eat all the soup you want and have a large baked potato with butter at dinner time.
But NO FRUIT TODAY.
Pretty good day - I missed something sweet - poured the soup over the baked potato.

Day #3.
Eat all the soup, fruit and veggies you want,
but NO POTATOES.
If you haven't cheated you will have lost.
5-7 lbs by tomorrow morning.
Still like the soup - good day but towards the end the candy in the house temptation got me - I succumbed. Ugg!

Day #4.
Bananas and skim milk.
Eat at least 3 bananas and all the milk you want today.
Remember, you can have soup anytime you want.
Down 4lbs. Still love the soup, not fond of bananas, don't like milk - made a really frosty smoothie with the two ingredients which was refreshing. BUT my husband was coming home from out of town and I made him a tenderloin, roasted asparagus and purple potatoes dinner and I ate it too. Rats foiled again!

Day #5.
Beef and Tomatoes.
You can have up to 20 ounces of beef and 6 tomatoes in any style you like.
Remember to eat soup too.
This was an easy day for me. I thrive on protein.

Day #6.
Beef and Vegetables.
Eat all the beef and veggies you want today.
You can have 2-3 steaks if you want, with green leafy vegetables.
But NO POTATOES.
Don't forget to have soup.
This also was an easy day for me BUT I went out to lunch with a girlfriend and didn't order beef.
I ordered Vietnamese spring salad with chicken at Pho 88.

Day #7.
Brown rice, unsweetened fruit juice, and veggies today.
Eat all you want whenever you want and have soup as often as you can.
The soup is the key –

Just didn't do the last day - did the first day all over again.
I'm not sure I understand the purpose of the dietary changes each day
but the soup I can handle.

If you haven't cheated, you should have lost 10 - 17 lbs.
That should take care of
Thanksgiving, Christmas and Valintine's Day. :D
Remember;
The more soup you eat,
the more weight you will lose.

I don't know if that's true - I have to take steroids to breathe so I battle edema
amongst other gastly problems like growing fat cells that redistribute in tribes.
I'm down 5 lbs. but it's all water weight so this isn't an eating plan for me but it's
a great soup recipe.

Cupid’s Cupcakes

Courtesy of http://w4.nkcsd.k12.mo.us/~rbeckett/Our%20Favorite%20Recipes.htm

If you're helping out with a school or Scout Valentine's party, you'll want to be sure the guests get their just desserts--like these heart-shaped cupcakes. They're easy to make and require no special pans or molds.

To make some, line your cupcake tins with baking liners. Then prepare a batch of your favorite batter and fill the cups halfway. Place a small marble or a 1/2-inch ball of aluminum foil between each liner and one side of the tin (a great job for kids). This will push the paper into the batter to form the notch in the heart.

Bake the cupcakes at the temperature specified by your recipe but check for doneness a few minutes early. Let the cupcakes cool, then remove the marbles or foil balls. Frost with icing and top with colored sugar or sprinkles.

And the BEET goes on.......

A healthy Valentine?

Roasted Beets and Jasmine Rice Salad
Or you could substitue couscous and call it
B'couscous I Love You


1 pound red beets (3 or 4 medium)
2 1/2 Cups Cooked Jasmine Rice
2 Tbs. Extra Virgin Olive Oil
1 Tbs. Freshly Squeezed Lemon Juice
1 tsp. Raspberry Vinegar, more if needed
1/4 tsp. Salt, plus more if needed
2 Tbs. Thinly Sliced Scallion Greens (optional)
2 Tbs. Pine Nuts, for garnish

Preheat the oven to 375 degrees.

Trim off any beet greens, leaving about a half-inch of stem intact. Rinse the beets. Wrap each beet individually in a tightly sealed aluminum foil packet. Set the beets on a foil-lined baking pan and bake until you can easily pierce them to the center with a paring knife, approx 60-90 minutes. (You can pierce the beets right through the foil.)

When they are cool enough to handle, gently rub the foil of each still-sealed packet against the beet. Slip off the beet skins along with the foil. Trim off the tail and stems ends. Cut the beets into 1/4-inch dice and set them in a bowl or storage container. Add the rice and toss until the rice is “dyed” beet red.

In a small bowl, whisk together the oil, lemon juice, vinegar, and salt. Toss the dressing with the beets. Adjust the seasonings, adding more vinegar and or salt, if needed, to intensify the flavors.

Let the salad sit until the grains absorb some flavor, about 15 minutes.

Stir in the scallion greens (if using) just before serving.

Garnish with pine nuts.

Serve at room temperature.





Buraczki ze Smietana
Pronunciation: boo-RAHCH-kee zheh shmeeyeh-TAHN-ah
Beets with Sour Cream



Ingredients:
• 4 cooked beets or 2 cups canned or jarred beets, drained
• 1 teaspoon sugar
• 1 cup sour cream
• Salt and black pepper
• Chopped dill for garnish

Preparation:
1. Cut beets into strips or julienne. In a medium bowl, combine all ingredients except for dill.
2. Heat just to the boiling for hot vegetable,
OR refrigerate if serving cold.
3. Garnish with chopped dill.





Spiced Pickled Beets


INGREDIENTS
• 2/ 14.5oz cans sliced canned beets, juice reserved
(Or 2 ½ cups of fresh heart-shaped chiogga beets which would be 3 or 4 medium size beets)
• 1/2 cup apple cider vinegar
• 2 tablespoons sugar
• 2 whole cloves
• 3 black peppercorns
• 1 bay leaf
• 1/2 teaspoon salt
• 1 small onion, sliced

DIRECTIONS
1. Place the beets into a medium bowl and set aside.
2. In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.

MASHED POTATO PANCAKES

Pictured without surprise

I had some left over mashed potatoes so added a few ingredients and a surprise and made a wonderful side dish.

Pretty, very tasty and snuck a little nutrition in for good measure.

2 cups Leftover Mashed Potatoes
½ cup Italian Bread Crumbs
½ cup Panko Bread Crumbs
2 Eggs
Parsley flakes to taste
Salt and Pepper to taste
Olive Oil for Frying

Mix mashed potatoes with the two different types of bread crumbs, eggs, parsley flakes, salt and pepper. If mixture is too soft add more bread crumbs until mixture will hold a pancake shape.

The Surprise/Optional but delicious: Add two ribbon carrots: wash and peel your carrot. Then, putting your carrot flat on the cutting board, take your peeler, and run it top to bottom creating a “ribbon”. Continue to do this until you are about half way down the carrot, then turn around and do the same on the other side. As long as your peeler is sharp, you should be able to use most of the carrot. Now finely dice the ribbons and add to the mashed potato mix.



Dust hands with flour and shape into patties (using a half cup measure for size). In a medium frying pan, heat the olive oil on medium high heat. Add potato pancakes and reduce heat to fry slowly. When pancake is golden brown, turn and fry the other side.



Served with the left over (reheated) pork roast tenderloin and a tossed salad.

Lock & Roll

I had to go into the kitchen and check this out for myself. Whoever looks at the end of your aluminum foil box? You know when you try to pull some foil out and the roll comes out of the box. Then you have to put the roll back in the box and start over. The darn roll always comes out at the wrong time. Same with Saran wrap I can't count the number of times the Saran wrap roll has jumped out when I was trying to cover something up.
Revelation:
Right there on the end of the box is a tab to lock the roll in place. Who knew?

Amazing Omega-3 Eggs
High omega-3 eggs are nature's nearly perfect food. Eggs contain all known nutrients except for vitamin C! They are good sources of fat-soluble vitamins A and D as well as certain carotenoids that guard against free-radical damage to the body. They also contain lutein, which has been shown to prevent age-related macular degeneration. When possible, buy eggs directly from farms where the chickens are allowed to roam free and eat their natural diet, or purchase eggs marked DHA or high omega-3 eggs (they contain a healthy balance of omega-3 to omega-6). Despite the unfounded cholesterol scare during the past 15 years, eggs can be a healthy addition to anyone's diet; they can actually help reduce the risk of both heart disease and cancer.

Seconds on Broccoli?

It happened at my house. Really, I am a witness!
Not only seconds but "this is the best broccoli I have ever tasted" comments.
You could have knocked me over with a feather. I'm giving it the AWARD.

Zesty Broccoli Casserole



10 servings (serving size: about 3/4 cup)

Ingredients
• 3 (10-ounce) packages frozen broccoli florets, thawed or 3 cups of fresh
• Cooking spray
• 1 1/2 cups fat-free milk
• 2 1/2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1 cup fat-free mayonnaise
• 3/4 cup chopped onion (about 1/2 medium)
• 1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
• 3/4 cup panko (Japanese breadcrumbs)
• 2 teaspoons butter, melted

Preparation
Preheat oven to 375°.
Arrange bite size cut broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.


Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat.



Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.


Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray.

Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.

Beauty from Nature

The avocado feeds and beautifies the skin. It's a treasury of vitamins, minerals and natural oils.

Facial Cream
Ingredients:
1 x Egg
1 x Avocado

Instructions:
Beat the yolk of an egg until it is light and frothy, add a half cup of milk and the mashed half of a ripe peeled avocado. A blender is handy here, but if you don't have one, beat the mixture with a fork until you have a thin cream or lotion-like consistency.

Apply on squares of cotton as you would any other cleanser.
You may also use this deep cleanser after ordinary soap and water, if your skin is normal. It's quite effective against pollution and grime. Inexpensive and pure method of keeping your complexion free of pollutants.

Pats Million Dollar Chili Recipe

A Williams & Allen family recipe passed from several generations
courtesy of Rev. Pat Allen
It’s worth a million dollars to us because it’s from our Mudear!


Ingredients:
3 med sized *finely* diced onions.
3 minced cloves of garlic (crushed)
4 cans of stewed tomatoes (with oregano & olive oil or Mexican style stewed tomatoes)
Choose organic and avoid High Fructose Corn Syrup
1 large can tomato sauce
2 cans tomato paste
1 can of beer
1/2 cup of white wine or use one( 1) 8 oz glass of wine if the pot is big (yummy)
1/2 cup of chili powder...or use 1 whole cup if a large pot of chili is being made
1 or 2 teaspoon of cayenne powder
1 teaspoon of Cumin powder
1 tablespoon of black pepper
1/2 cup brown sugar...or if using lots of peppers use 1 cup brown sugar
4 tablespoons of virgin olive oil
Optional: 2-3 diced chili peppers (just do not use or use one if you do not like it to hot or to spicy)
Optional: 2 to 3 cans or cups of pinto beans (cook from scratch or a can)
Optional: 1 can Ro-tel tomatoes with chili peppers
After adding all ingredients together with meat: personally season to taste for your family & simmer on low heat for 30 min then serve... cornbread goes best...so yummy!

Using ground beef: (ADD MORE IF NEEDED)
In separate skillet place 2-3 pounds of ground beef or ground chuck into skillet, brown ground beef with a teaspoon of garlic with parsley salt and add your onions and minced garlic to the meat then add to meat 1 teaspoon of A-1 steak sauce*, then after meat is brown and cooked add meat to chili ingredients above using very small portions of your meat broth*add extra tomato sauce or beer to thin out chili if you so desire. Or add less if you desire it thicker.




Using beef cubes: (sauté or marinate and tenderize over night if possible) if so it cooks in 15 min.
In separate bowl sauté your 4-5 cups finely diced sirloin beef cubes with 1 teaspoon of garlic with parsley salt, add your onions and minced garlic season meat with non seasoned meat tenderizer, 1 teaspoon of A-1 steak sauce place in lightly greased skillet and cook low to brown for 25-30 min. Then place in small pot with 3 cups of water to boil meat for 30 min (place top on pot to simmer...then after meat cooks and becomes tender add meat to chili ingredients above using very small portions of your meat broth*& add extra tomato sauce or beer to thin out chili if you so desire. Or add less if you desire it thicker*!

12 Food Additives to Avoid

The following food preservatives, colorings, and sweeteners are known or strongly suspected to cause cancer. Avoid eating foods that contain these additives:
sodium nitrate
sodium nitrite
blue #1
blue #2
blue #3
green #3
red #3
yellow #6
saccharine
acesulfame K
acesulfame potassium
potassium bromate

From the Harvard Health Publications Special Health Report, Healthy Eating: A Guide to the New Nutrition. Copyright 2006 by the President and Fellows of Harvard College. Illustrations by Christopher Bing, Lynn Jeffery, and Doug McGredy. All rights reserved. Written permission is required to reproduce, in any manner, in whole or in part, the material contained herein. To make a reprint request, contact Harvard Health Publications. Used with permission of StayWell.

FYI

SECRETS THE FOOD INDUSTRY DOESN'T WANT YOU TO KNOW!
The food industry doesn’t want you to know that companies must pay to be an American Heart Association-certified food. That’s why the AHA logo might appear on some products but is absent from others—even when both meet the guidelines.

Cowboy Casserole

SUBMITTED BY: SMART-ALEKS PHOTO BY: KENDRA_07


This combination of hamburger, beans, and bacon over biscuits will bring out the cowboy in anyone. It will become a family favorite. It is so easy to make, and a great dish to make on camping trips.



Fixed this last night - Big hit! Had that sweet barbecue flavor and if there are any left overs for lunch the next day - it tastes even better.

PREP TIME 5 Min
COOK TIME 20 Min
READY IN 25 Min

INGREDIENTS
• 1/2 pound bacon
• 1 pound ground beef
• 1 small onion, chopped
• 2 (15 ounce) cans organic baked beans with pork
• 1/3 cup organic barbecue sauce
• 1 (7.5 ounce) package refrigerated biscuit dough

DIRECTIONS
1. Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned.
Drain, and cut into bite size pieces. Set aside.

2. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain.

3. Stir bacon, baked beans and barbecue sauce into the ground beef, and bring to a boil.
Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done.
Place two biscuits on each plate, and spoon beans over.



Add the Broccoli, Pepper Jack cheese & Pistachio Salad and you have a nutritious, delicious easy meal.

Broccoli, Pepper Jack Cheese & Pistachio Salad

This was one of those create from 'what-ya-got' in the refrigerator salads. It was so good I had to write it down and share.

2 bunches fresh broccoli
1 lemon for a few sprinkles of lemon juice
1/2 cup red onion, chopped
1/2 cup celery, chopped
1 cup or to taste Pepper Jack cheese, cubed.
1 bag of shredded lettuce.
1 cup pistachio nuts, shelled

Dressing:
2 tablespoons olive oil mayonnaise
2 tablespoons organic barbeque sauce
2 tsp water (may increase amount gradually if needed)

Note: Actually I put my hand under the running water then flick the water onto the salad as many times as needed. That could be 2 tsp of water :D

Cut up broccoli flowerets into bite-size pieces. Enough for approx 4 cups flowerets. (Blanch broccoli for 1 minute then plunge into an ice water bath to stop the cooking) Drain off cold water WELL and add a few sprinkles of lemon juice to broccoli flowerets. Beautiful green color.

Peel stems with vegetable peeler; cut crosswise into pieces.




Blend broccoli flowerets, broccoli stem slices, red onion, celery, and Pepper Jack cheese cubes with shredded lettuce. Store in refrigerator until ready to serve. Mix the dressing on top and toss all together well. Top with pistachio nuts.

Note: I went crazy with the Pepper Jack cheese doubled what I put in the ingredients. What a great cheese to put in a salad for that added zip.

Prosciutto Wrapped Asparagus

Planning on a few steaks on the grill tonight? Nice tossed salad, rolls, dessert. Nothing too fancy just plain good tasting food. Want to wow your company with an added spectacular looking vegetable? This should do it!

This can be used as a side dish or it could also work great as a fancy appetizer! These are absolutely delicious!

12 spears fresh asparagus, trimmed
1/4 pound prosciutto (the more expensive,
the less salty)
1 (8 ounce) package Cream cheese, softened
3-4 Tbsp. chopped green onion
1-2 tsp. minced garlic

Preheat oven to 450 degrees F.

Blanch asparagus for 1 minute then plunge into an ice water bath and drain WELL.

Mix Cream cheese, green onion, and garlic together. Spread prosciutto slices with cream cheese mixture. Wrap slices around 2 or 3 asparagus spears.

Prepare a baking sheet by lining it with tin foil and spraying with cooking spray.

Arrange wrapped spears in a single layer on a medium baking sheet, then spray lightly with cooking spray. Bake 15 minutes in the preheated oven, until asparagus is tender.

FRENCH TOAST SOUFFLÉ

Courtesy of Shirley Bruns


(make at least the day before)

4 to 6 Croissants broken into pieces
(enough to cover bottom of 9 x 13 buttered pan)
1/2 cup butter at room temp
6 oz cream cheese at room temp
1 1/4 cups maple syrup
10 large eggs
3 cups half 'n half (I use whipping cream—un-whipped)
1 tsp cinnamon

1. Layer croissants on bottom of buttered pan.
2. Combine cream cheese, 1/2 cup butter &
1/2 cup maple syrup until well blended.
Drop by spoonfuls onto croissant pieces.
3. Beat the eggs, 3/4 cup maple syrup and 3 cups cream.
Pour over croissants and sprinkle with cinnamon.
4. Cover & chill at least 8 hrs. (or freeze up to 3 months)
5. Bake uncovered @ 350 F. until center barely jiggles, (about 50 min.)
Garnish with pecans, raspberries & powdered sugar.

Grocery stores usually have some breads they sell at half price because they are getting past their prime. . .and if you can find croissants on these shelves, they are the best. . . . . . .
easier to break apart.

This can be served right out of the baking dish. Add Li'l Smokies or a platter of assorted breakfast meats to the menu and your children (original & grand) will love you!





GOT MILK?

Game Ready?

Got your veggie plate ready?
Good job!

How about the hot dogs? Cute huh?

Now you need your little BLT Bites - Yum

Ingredients:
•16 to 20 cherry tomatoes
•1 pound sliced bacon, cooked and crumbled
•1/2 cup mayonnaise
•1/3 cup chopped green onions
•3 tablespoons grated Parmesan cheese
•2 tablespoons snipped fresh parsley

Directions:
Cut a thin slice off of each tomato top.
Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.

In a small bowl, combine all remaining ingredients.
Spoon into tomatoes.
Refrigerate for several hours.
Yield: 16-20 appetizer servings.

Then top it off with Football Brownies.


You’ll score a touchdown at any party when you make these rich chocolaty brownies in this fun shape!
Prep Time:30 min
Start to Finish:2 hr
Makes:12 brownies

1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
3 eggs
Football-shaped cookie cutter, 3 1/2x2 inches
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1 cup white baking chips
1 tablespoon milk
1 tablespoon butter or margarine

If you want to make it Peanut Butter Frosting add
1/3 cup peanut butter to the chocolate ready-to-spread frosting
2 to 3 teaspoons milk

1. Heat oven to 350°F. Line rectangular pan, 13x9x2 inches, with aluminum foil, letting foil hang two inches over short ends of pan. Spray foil with cooking spray.

2. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

Cool completely, about 1 hour.

3. Remove brownies from pan, using foil to lift. Cut brownies into football shapes, using cookie cutter. Frost footballs with frosting.

4. Place baking chips, milk and butter in small microwavable bowl.
Microwave uncovered on Medium-High (70%) 1 minute; stir.
Microwave about 10 seconds longer or until chips are melted.
Drizzle melted chips over frosting to look like football laces.

Hints:
No football cookie cutter? You can cut both the top and bottom lids from a tuna can, and bend the open-ended can into a football shape. Or make a paper cutout, and cut the brownies around the shape.

If you’re cutting brownies with a knife, use a plastic knife for the slickest, cleanest cuts that won’t tear the edges.

Now don't forget the half time Macarena
Got to work off those calories - don't ya know!

LAZAGNA PASTA TOSS

A re-named Rachel Ray recipe


Ingredients
· 1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
· Coarse salt
· 2 tablespoons extra-virgin olive oil, 2 turns of the pan
· 1 pound ground sirloin
· 4 cloves garlic, chopped
· 1 medium onion, finely chopped
· 1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
· Black pepper
· 1 teaspoon, several drops, Worcestershire sauce
· 1/2 cup dry red wine, a couple of glugs
· 1/2 cup beef stock
· 1 (28-ounce) can crushed tomatoes
· 1 1/2 cups part-skim ricotta cheese
· 1 cup fresh basil, about 20 leaves
· 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Directions
Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente.
Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.

Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.

Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper.

Serve with fresh salad greens tossed with sliced green olives, Parmigiano cheese, garlic salt and EV Olive oil with accompanying hot crescent rolls. Big hit with lasagna lovers.

Hello 2009

A GREAT RECIPE~*~

Fold two hands together,
And express a dash of sorrow.
Marinate it overnight,
And work on it tomorrow.

Chop one grudge in tiny pieces,
Add several cups of love.
Dredge with a large sized smile,
Mix with the ingredients above.

Dissolve the hate within you,
By doing a good deed.
Cut in and help your friend,
If he/she should be in need.

Stir in laughter, love and kindness,
From the heart it has to come.
Toss with genuine forgiveness,
And give your friends some.

The amount of people served,
Will depend on you.
It can serve the whole wide world.
If you really want it to!!!
Author unknown

TOMATO PUDDING

Courtesy of Shirley Bruns


1 can tomato puree (8 oz.)
1 cup brown sugar
1/4 cup water
salt and pepper to taste
Mix above and boil for five minutes.

In mixing bowl put:
2 cups bread cubes (crust removed)
Pour over cubes:
1/2 cup butter (melted)
Add tomato mixture to this and
Bake in buttered dish about 30 min. @ 350 degrees.
If it looks too wet, bake a little longer.
Serves 6

Tip:
This is an easy recipe to double and it makes a colorful addition to your Thanksgiving or Christmas table. It's also an easy dish to take with you to a friend or family's house.
Tomato pudding is an excellent side dish with ham, turkey, or chicken. It's sweet enough to be called a dessert.


"It was only a cup of water with gentle grace bestowed,
But it cheered the lonely traveller upon life's dusty road.
None noticed the cup of water as a beautiful act of love,
Save the angels keeping the records, away in the land above.
The trifles in secret given, the prayer in the quiet night,
And the little un-noticed nothings are great in our Saviour's sight!"
~Author Unknown

Tater Tot Casserole

This was delicious, spicy, great left over for more than once.
INGREDIENTS:

1 bag tater tots
1 1/2 pounds spicy Italian sausage
1/2 chopped onion
2 cups shredded cheese, divided
1 dozen eggs
1 1/2 cups milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder

Oven Temp: 350º
Recipe Cooking Time: 55 to 60 minutes
Pan Type: 9 x 13" baking dish

DIRECTIONS:

Preheat your oven.
Place tater tots in bottom of baking dish.
Pour 1 cup of shredded cheese over the top of tater tots.
In a skillet brown the sausage with onions, then place over the top of the cheese.
Beat the eggs with the milk, salt, pepper and garlic, pour this mixture over the sausage.
Place tater tot casserole into oven and bake for 45 minutes.
Remove the tater casserole from oven and pour the remaining 1 cup of cheese over the top. Return tater tot casserole to oven to finish baking.

VEGGIE WREATH

At Christmas make it into a wreath.
INGREDIENTS:
2 packages refrigerator crescent rolls
2 8 oz pkgs cream cheese
3/4 cup sour cream
1 package Hidden Valley Original Ranch Dressing mix
4 to 6 cups assorted chopped vegetables - chop in a food processor
1 cup shredded cheddar cheese

DIRECTIONS:
Remove crescent dough from packaging (do not unroll).
Cut each tube into eight slices.
Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
Bake at 375° for 15-20 minutes or until golden brown.

Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth.
Spread over wreath; top with broccoli, celery, carrots, cauliflower and red pepper, any firm veggy you love.

Form a bow garnish with celery leaves. Yield: 16 servings.



The rest of the year press the crescent roll dough onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet sealing all perforations. Follow all other directions above and cut into small squares to serve.

Cheesy Corn Bites

Ingredients:

8 ounces cream cheese, at room temperature
1 cup shredded pepper jack cheese
1 large egg
1/2 cup frozen corn kernels
48 scoop-shaped tortilla chips (one 10-ounce bag)
Chopped chives or cilantro, for sprinkling

Directions:

1. Preheat the oven to 350°.
In a large bowl, mix the cream cheese, pepper jack cheese, egg and corn.

2. Arrange the chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each.
Bake until the filling sets, about 20 minutes.

3. Sprinkle the corn bites with the chives; serve warm.

Taco Bean Soup

This dish is SO easy to make and the clean-up is even easier! It is low-fat, high in fiber, and VERY flavorful. I love adding sour cream, cheese, avocadoes, and tortilla chips... be as creative as you want! You can also add tomatoes, chopped onion, cilantro, salsa, guacamole, olives, or anything else you'd like!

Lyndi blend (onions, garlic & mild fire roasted peppers)
1 can aduki bean or kidney beans (15 oz.)
https://www.shoporganic.com/product/eden_foods_aduki_beans/10
1 can black beans (15 oz.)
1 can refried beans with lime (15 oz)
1 can cannelloni beans (15 oz)
1 can corn (15 oz) drain or use frozen corn nuggets.
1 can diced tomatoes (15 oz)
1 c. water
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch dry mix

Sauté Lyndi blend. Put in large cooking pot and add all remaining ingredients (Do not drain) Simmer for 20-30 min. Or you can combine all ingredients in a large crock pot on high for 2-3 hours.