Chicken Chimichanga

1 package tortilla shells
1/4 c chopped onion
1 clove garlic, minced
1 tbsp vegetable oil
1 1/2 c shredded cooked chicken
1 c grated cheddar cheese
salsa
Vegetable oil for frying

Salsa, sour cream and grated cheese, if desired


Saute onion and garlic in oil.

Add chicken and cook over low heat until heated thoroughly.

Remove from heat and add cheese.

Spread each shell with 2 tsp salsa.

Spoon 1/4 c chicken mixture onto half of each tortilla.

Fold the ends of the shell in , and roll to form a pocket like casing.

Pour oil 2-3 inches deep into a small sauce pan or an electric skillet and heat to medium high heat setting or 375º(seam side down)

Fry each chimichanga approximately 3 minutes on each side.

Serve with salsa, sour cream and grated cheese, if desired.

Taffy Apple Pizza

Taffy Apple Pizza

1 roll of Sugar cookie dough
2-3 Granny Smith Apples
8oz cream cheese
½ cup brown sugar
½ tsp vanilla
¼ cup peanut butter
½ cup peanuts, chopped
¼ cup carmel ice cream topping
cinnamon


Bake per direction on cookie dough, make sure dough is rolled together to fit your pan, this will be the crust.

Peel and slice the apples. Soak in lemon juice or lemon-lime soda to prevent discoloration.

Combine cream cheese and peanut butter, brown sugar and vanilla.

Spread over cooled cookie crust.

Add apples. Sprinkle with cinnamon and peanuts.

Drizzle carmel tooping over your pizza.

Sukiyaki

Sukiyaki

3 tbsp vegetable oil
¼ cup chopped green onion
1 green pepper cut into 1 inch pieces
1-1½ lb meat (chicken, beef, venison) cut into thin strips
1½ cup bean sprouts
1 can sliced water chestnuts drained
10 cherry tomatoes cut in half
1½ cups uncooked rice

Sauce:

¼ cup water
2 tbsp soy sauce
2 tsp cornstarch
¼ tsp ginger
¼ tsp salt
½ tsp pepper

Cook the rice according to directions on box.

Place oil in skillet or wok; cook at medium high heat until hot. Add onion and green pepper. Stir fry until vegetables are tender crisp.

Add meat.

Cook and stir until meat is no longer pink. Add bean sprouts, water chestnuts and tomatoes. Cook covered 2-3 minutes.

Blend water, soy sauce, cornstarch, ginger, salt and pepper in a small bowl. Add to pan or wok.

Cook until thickened and bubbly, 2-3 minutes.

Spread cooked rice over plate and spoon sukiyaki onto rice.

Tomato and Garlic Soup

Tomato and Garlic Soup

6 large tomatoes, peeled and seeded
2 ounces butter
2 onions, chopped
2 teaspoons crushed garlic
1 teaspoon ginger, grated
1 1/2 tablespoons flour
2 cups chicken stock
1 tablespoon tomato paste
2 teaspoons sugar
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons freshly chopped parsley
to serve
1/2 loaf French bread, sliced
1/4 cup butter
1/2 cup parmesan cheese

Process tomatoes until smooth in a food processor.

Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft.

Add flour, stir until combined.

Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.

Vegetable Beef Soup

1 1/2 pounds stew beef cut into small pieces
1 cup chopped onion
2 (14.5 ounce) cans stewed tomatoes
5 cups water
1 tablespoon salt
2 cubes beef bouillon cube
2 carrots, chopped
2 stalks celery, chopped
2 potatoes, chopped
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon dried basil

In a large stock pot brown sirloin and onion.
Add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil.
Cover and cook until vegetables are tender, approximately 45 minutes

Sweet Potato Gratin

1 tbsp basting oil
2 cloves, peeled garlic, minced
3 sweet potatoes
salt
pepper
1 cup heavy cream

Pre heat oven to 350

Coat the bottom of a shallow 2 quart casserole dish with oil.

Sprinkle garlic.

Cover the bottom of the casserole dish with a single overlapping layer of sweet potatoes.

Season with salt and pepper.

Repeat until potatoes are used up.

Pour heavy cream ovr top.

Bake uncovered for 30-35 minutes, until otatoea are tender and top is browned.

Let stand 5 minutes before serving

Rigatoni with broccoli and bread crumbs

1 1/2 pounds dried rigatoni, or other large tubular pasta
3 cups broccoli florets
1/2 cup olive oil
2 large garlic cloves, chopped
1 tablespoon crushed red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley
1/4 stick salted butter
Salt to taste
3/4 cup toasted fine bread crumbs

Bring a large pot of lightly salted water to a boil and cook the pasta and broccoli florets for about 6 minutes, until both are barely al dente.

Drain, reserving 1 cup of the cooking water.

In large sauté pan, heat the olive oil over medium heat.

Add the garlic and sauté for about 1 minute, until golden.

Add the red pepper flakes, parsley, and butter; season with salt.

Add the pasta, broccoli, and reserved pasta cooking water to the pan and cook over medium to high heat for about 3 minutes, until the water is reduced by half and the pasta and cauliflower are al dente.

Remove pan from heat, add 1/2 cup of the toasted bread crumbs, and toss.

Transfer to a serving platter and garnish with the remaining 1/4 cup of bread crumbs.