Black Bean Chicken Chili

Published June 8, 2016 | By admin
Servings 10 1 cup servings
Submitted by: Sally Flash Lot # 2525
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Submitted by: Sally Flash Lot # 2525
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Servings 10 1 cup servings
Instructions
  1. Saute chicken, red peppers, onions, jalapeno peppers and garlic in oil for 5 minutes. Add chili powder, cumin, coriander, Cook 3 minutes. Stir in beans, tomatoes and beer. Bring to boil. Simmer 15 minutes uncovered, stirring frequently. Reduce heat to low.
  2. Stir in cheddar cheese product until it is melted and chili is heated through.
  3. This recipe takes about 2 hours to make.

Polish Casserole

Published January 26, 2016 | By admin
Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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Instructions
  1. Cook pasta according to package directions, drain & transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 c Swiss cheese, milk, onions, mustard & garlic.
  2. Spoon into 9 x 13 greased baking dish. Sprinkle with remaining cheese.
  3. Bake uncovered at 350 for 45-50 minutes or until golden brown & bubbly.

Italian Meatballs

Published January 22, 2016 | By admin
Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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Instructions
  1. In a large bowl, lightly mix all ingredients except olive oil by hand.
  2. Form into two-inch balls.
  3. Place meatballs in a baking dish and brush olive oil over them.
  4. Bake at 350F for 35-45 minutes, turning halfway through.

Slovenian Goulash

Published January 20, 2016 | By admin
Submitted by: Lois (Gainar) Peterlin Lot # 827
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Submitted by: Lois (Gainar) Peterlin Lot # 827
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Instructions
  1. Cook onions in oil until soft but not brown.
  2. Stir onions and add beef and paprika.
  3. Brown beef then add garlic.
  4. Add water and the rest of the seasonings.
  5. Simmer one hour and add tomato paste.
  6. Simmer one more hour.
  7. Serve over buttered noodles. Enjoy

Orzo with Roasted Vegetables

Published January 15, 2016 | By admin
Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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Instructions
  1. Preheat the oven to 425 degrees F.
  2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Creamy White Chicken and Artichoke Lasagna

Published January 14, 2016 | By admin
Servings 8
Cook Time 50minutes
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 8
Cook Time 50minutes
Instructions
  1. Heat oven to 350 degrees.
  2. In skillet, sauté onion and garlic over medium-low heat for 5 minutes; add artichokes and roasted red peppers, sauté for 5 more minutes
  3. In a medium size bowl, beat cream cheese, milk and garlic powder with mixer until well blended. Then stir in basil and Parmesan cheese. Split mixture in half, reserving half for later. Combine half the creamy mixture with the artichoke mixture, the chicken and half the mozzarella cheese.
  4. Spread half of the reserved creamy mixture in bottom of 13X9 baking dish. Cover with 3 noodles and 1/3 of chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining creamy mixture and remaining cheese.
  5. Bake 25 minutes or until heated through; let stand 5 minutes before serving. Enjoy!

Antipasto Salad

Published January 14, 2016 | By admin
Servings 12-24
Cook Time 20
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 12-24
Cook Time 20
Instructions
  1. Mix all ingredients together and let marinate in fridge for at least 30 minutes before serving. The longer it marinates, the more the flavor marries.

Brussels Sprouts with Bacon, Garlic and Shallots

Published January 14, 2016 | By admin
Servings 2
Cook Time 30minutes
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 2
Cook Time 30minutes
Instructions
  1. Heat a large nonstick skillet over medium-high heat.
  2. Add bacon, and sauté for 5 minutes or until bacon begins to brown.
  3. Add shallots and Brussels sprouts; sauté 4 minutes.
  4. Add garlic; sauté for 4 minutes or until garlic begins to brown, stirring frequently.
  5. Add the chicken broth, and bring to a boil.
  6. Reduce to a simmer. Cook approx. 15 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
  7. Remove from heat; stir in salt and pepper.

Spanish Yellow Rice

Published January 14, 2016 | By admin
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Instructions
  1. Heat oil in a medium saucepan on medium-high heat.
  2. Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
  3. Add rice, broth, turmeric, and salt. Add frozen peas (if using). Bring to a boil; this may take a few minutes.
  4. Reduce heat to medium-low, cover, and simmer 15 minutes.
  5. Remove from heat and let rest 5 minutes.
  6. Sprinkle with fresh cilantro for a little extra flavor.
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