Main Course

ROUND STEAK OR SIRLOIN
Sharon Riedmann
(1976)

This is the first dinner I cooked when I married Lou. It
feeds a few, and the kids loved it, too.

medium size, not thick, round or sirloin steak cut into bite size pieces
Lipton dry onion soup - 1 envelope
cream of mushroom soup
1/2 cup wine
Put in covered casserole dish. Bake at 350 degrees for
1 hour. Serve over rice or pasta.


REUBEN LOAF
Shirley Riedmann Manthey

1 loaf frozen bread dough
1/4 cup Thousand Island dressing
8 oz. corned beef, sliced thin
8 oz. can sauerkraut, well drained
1 egg white, beaten
1 pinch caraway seed
4 oz. Swiss cheese

On greased baking sheet, roll dough out (after risen).
Down the center third of the dough length, layer corned
beef, sauerkraut, dressing and cheese. Cut 1" wide strips
from the edges of the filling to the outside edge of the
dough on both sides of the filling. Fold these strips in
an alternating pattern over the center filling creating a
loaf. Brush with egg white; sprinkle with caraway seed.
Bake at 350 degrees for 25 minutes.
Serves 10.


BEEF STROGANOFF
Linda Panowicz

This is a recipe that our cook made at college. It's a
favorite at our house.

2 lbs. ground beef
1 3 oz. can sliced mushrooms
salt and pepper to taste
2 Tbl. catsup
1 onion, diced
2 tsp. Worcestershire sauce
1 can of mushroom soup
1 cup sour cream

Brown ground beef, season; add onions and brown lightly.
Add remaining ingredients except sour cream. Simmer for 1
hour. Put in sour cream just before serving and heat
thoroughly. To serve, place over a bed of hot noodles or rice.
Makes 8-10 servings.


DENNY'S SUPERB ROAST
Denny Van Moorleghem

Season rump roast on all sides with salt and pepper. Sear
roast in 4-5 Tbl. of margarine. Add a few pieces of onion.
Cook in dutch oven on low for 2 1/2 - 3 hours. If pan
begins to scorch, add 1/2 cup water.


BEEF STROGANOFF
Kathy Elsasser

1 1/2 lbs. beef sirloin, cut in thin strips
2 Tbl. flour
1/2 tsp. salt
3 Tbl. butter or margarine
3 Tbl. vegetable oil
1/2 lb. fresh mushrooms, sliced
1/2 cup onion,chopped
1 clove garlic, minced
3 Tbl. butter or margarine
3 Tbl. flour
1 10 1/2 oz. can beef broth
1 cup sour cream
4 Tbl. dry vermouth or Burgundy

Coat strips of beef with mixture of 2 Tbl. flour and 1/2
tsp. salt. Brown beef quickly in butter or margarine and
vegetable oil and remove from skillet. Add mushrooms,
onion and garlic; saute for 4 minutes and remove. Add
remaining 3 Tbl. butter; add 3 Tbl. flour and blend. Stir
in broth and cook, stirring over medium heat until
thickenend. Return meat, mushrooms and onion mixture to
skillet. Stir in sour cream and dry vermouth or Burgundy.
Heat thoroughly and serve over cooked noodles or rice.


PIGS IN THE BLANKET
Ruth Elsasser

About 8 cabbage leaves
Combine:
1 lb. ground beef
3/4 tsp. salt
3 Tbl. chopped onion
1/4 cup uncooked rice
1 egg 1/8 tsp. pepper

Divide the meat mixture into 8 parts. Put 1 part into each
cabbage leaf. Roll the leaves. Secure them with toothpicks
or tie them with string. Place them close together in a
pan. Pour tomato juice over them just to cover. Cook them
on top of the stove or in the oven until tender. Bake at
350 degrees for 45 minutes.


MEAT LOAF
Chip Panowicz

1 cup tomato juice
1 1/2 lbs. hamburger
3/4 cup oatmeal (quick cooking or old fashioned,uncooked)
1 egg, slightly beaten
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper

Combine all ingredients. Press in 8x4" loaf pan. Bake 1
hour at 350 degrees. Let stand 5 minutes and slice.
Serves 8.


MEAT LOAF
Shirley Riedmann

2 beaten eggs 2/3 cup chopped onion
2/3 cup milk 2/3 cup shredded carrots
2 tsp. salt 1 1/2 cups shredded cheese
1/4 tsp. pepper 2 lbs. hamburger
3 slices bread

Stir first 5 items together. Beat well. Add onion,
carrots, cheese and hamburger. Mix well. Place in a 13x9"
pan. Bake at 350 degrees for 1 1/2 hours.

Sauce:
1/4 cup brown sugar
1/4 cup catsup
1 Tbl. mustard
Stir and spread over top. Bake another 10 minutes.


WHATEVER YOU WANT SPAGHETTI
Wendy Van Moorleghem

1 small can tomato paste
1 can stewed tomatoes (or home canned, yum!)
1 can tomato sauce
1/2 cup onion
1 green pepper
a few green onions
1 cup chopped mushrooms (more if you like 'um)
1 garlic section
1 Tbl. sugar
dash of:
oregano
black pepper
rosemary
thyme
bay leaf
fennell (if you like)
1 lb. ground beef (optional)
1/4 cup white wine

Melt some butter in pan, add onions, mushrooms, and a dash
of white wine. Brown. In a large pan, add tomato stuff and
vegetables (finely chopped). Press garlic and add it and
the spices. I season till it smells good; so use your
judgement. The sugar adds a zing (my mom told me that).
Oh, and don't forget the wine. I personally like it
meatless, but being a native Nebraskan, I can't leave out
the beef. What makes this so good is cooking it on a low
simmer for about 3 hours. This way the family thinks
you're a gourmet and the house smells great! It's done
when everyone is hungry. Serve over noodles - your call. I
always test it with a piece of hot fresh bread. Yum! I had
a friend once say that I cook with reckless abandon. So,
to tell you the truth, this is the first time I've ever
written the recipe down.
Good luck and enjoy!


HAMBURGER/GREEN BEAN CASSEROLE
Chef Mark Enholm

1 lb. hamburger 1 can tomato sauce
onion mashed potatoes
1 can green beans

While potatoes are cooking, brown hamburger and chop
onion. When meat is browned, drain off excess fat. Add
tomato sauce and drained green beans. Add salt and pepper
and simmer until potatoes are ready. Pour into ungreased
casserole. Top with mashed potatoes. Bake at 350 for 30 minutes.


CHILI MAC
Sandy Van Moorleghem Stein

2 lbs. lean ground beef
3 cans Brooks Beans with Sauce or equivalent
1 large onion
1 8 oz. can tomato sauce
5 Tbl. chili powder
macaroni noodles
water

Brown hamburger and chopped onion until brown; drain
grease. Add tomato sauce and beans. For each can of sauce
and beans, add the same amount of water. Put in chili powder.
Simmer at least 2 hours. Serve over macaroni noodles.


VEAL PARMIGIANO
Helen Van Moorleghem

1 lb. veal steak
1/4 tsp. dried thyme
3 Tbl. minced garlic cloves
1 egg
3 Tbl. olive oil
1/4 cup bread crumbs
1 minced onion
1/4 cup Parmesan cheese
1 can whole tomatoes
3 Tbl. olive oil
1 1/4 tsp. salt
1/2 lb. Mozzarella
1/4 tsp. pepper
1/4-1/3 cup parmesan
1 8 oz. can tomato sauce

Ask meat man to cut veal into 8 pieces, about 4 1/2" x 2".
In 3 Tbl. hot olive oil, in sauce pan, saute garlic and
onion until golden. Add tomatoes, salt and pepper; break
up tomatoes with spoon. Simmer, uncovered 10 minutes. Add
tomato sauce and thyme; simmer uncovered, 20 minutes.
Beat egg well with fork. Combine crumbs, 1/2 cup parmesan
cheese. Dip each veal piece into egg, then into crumbs.
Saute in 1 Tbl. hot oil in skillet, turning once until
golden brown on both sides. Repeat until all are done. Set
slices side by side in 12x8x2" baking dish. Heat oven to
350 degrees. Thinly slice Mozzarella. Pour 2/3 of tomato
mixture over veal, straining it if desired. Arrange
Mozzarella on top; spoon on rest of tomato mixture.
Sprinkle with parmesan. Bake, uncovered 30 minutes.


BARBECUE BRISKET
Betty Riedmann

Place brisket fat side up on foil in baking pan. Mix
together and rub on meat:
2 Tbl. liquid smoke
1 tsp. onion salt
1 tsp. regular salt
2 Tbl. worchestershire sauce
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. pepper

Wrap tightly and place in refrigerator overnight. Bake at
300 degrees for 1 hour per pound. Open carefully and spoon
off fat. Add 1 1/2 cups of barbecue sauce. Reseal and cook
1 hour longer. Slice against grain.


SLOPPY JOES
Irene Van Moorleghem

Brown 1 1/2 lbs. hamburger. Drain.
Add:
1 can tomato soup
dash of pepper
1/2 can water
1/8 cup green pepper
1/2 tsp. salt
1/2 cup cheddar cheese

Simmer 30 minutes, stirring occasionally. Serve on buns.
A Van Moorleghem family favorite.


OLD FASHIONED BEEF POT ROAST
Betty Riedmann

1 4 lb. beef chuck roast
2 Tbl. flour
1 Tbl. cooking oil
2 tsp. salt
1/2 tsp. dried marjoram, crushed
1/4 tsp. dried thyme, crushed
1/4 tsp. dried basil, crushed
1/4 tsp. pepper
1/2 onion, sliced
1/2 cup dry red wine or water
1/2 cup water
3 medium onions, cut in sixths
1 lb. carrots, pared and cut in chunks
1 lb. (about 8) small potatoes, pared
1/2 tsp. salt

Sprinkle roast lightly with flour; rub in. In Dutch oven,
brown meat slowly on all sides in hot oil. Season with the
2 tsp. salt, the marjoram, thyme, basil, and pepper. Add
sliced onion, wine and 1/2 cup water. Cover and roast in
350 degree oven for 2 hours. Add vegetables and another
1/2 cup water; sprinkle vegetables with the 1/2 tsp. salt.
Cover and continue cooking for 1-1 1/2 hours or until
tender. Remove to warm platter. Make gravy.
Gravy: Skim fat from pan juices, add water to juices to
make 1 1/2 cups. Combine 1/2 cup cold water and 1/4 cup
flour. Stir into juices. Cook and stir until thickened and
bubbly. Season with salt and pepper. Simmer 2-3 minutes,
stirring occasionally.


GARNISH FOR STEAK
Scott Van Moorleghem

1 can (4 oz.) mushrooms
1 large onion, sliced
1/3 stick margarine or butter
seasoned salt
seasoned pepper
Put all ingredients in bowl and cover. Put in microwave on
high til butter melts, stir and microwave again til onions
are done (translucent). Serve on top of steak.
Makes enough for 2-4 steaks.


GOODY COLA POT ROAST
Kathy Riedmann Kemler

3-4 lb. pot roast
16 oz. Goody cola
1 pkg. Lipton dry onion soup mix
1 can cream of mushroom (or celery) soup

Place the roast in a pan that can be covered tightly.
Spread the can of soup over the roast. Sprinkle the dry
onion soup over the top. Pour the Goody cola over all.
Cover the pan tightly. Place in a 325 degree oven for
3 1/2-4 hours. This is very tender and makes its own gravy.


DELICIOUS BARBECUE BEEF
Will Van Moorleghem

3 lbs. beef chuck roast
4 Tbl. vinegar
4 Tbl. butter
4 Tbl. Worcestershire sauce
2 medium onions, chopped
4 Tbl. brown sugar
2 cloves garlic, chopped
1/2 tsp. dry mustard
1/2 cup celery, chopped
2 tsp. salt
1 1/2 cups water
1/2 tsp. pepper
2 cups ketchup
1 bay leaf

Cook roast in small amount of water with salt, pepper and
bay leaf until it falls apart. Cool. Cut into shred-like
pieces. Brown onions and garlic in butter, add celery and
water. Cook a few minutes then add remaining ingredients.
Cook for 20 minutes. Add beef to sauce.
Serves 12.
This is delicious made a day or two ahead.


ENCHILADAS
Jayne Riedmann Mollner

2 cans chicken broth
1 jar (8 oz.) taco sauce
1 lb. Velveeta
2 lb. hamburger
1 pkg. chili seasoning
1/4 c. onion

Brown hamburger and mix with chopped onion. Add taco
sauce.In separate pan, melt Velveeta cheese, soup and
chili seasoning. Fill 8-10 lg. flour tortilla shells with
meat mixture. Roll and place in greased 9x13" pan. Pour
cheese mixture over top; cover with foil and bake 45
minutes at 350 degrees.


TAMALE PIE
Pam & Rick Panowicz

3 frozen tamales, cut into 4 pieces each
1 8 oz. can well-drained solid packed tomatoes
1 8 oz. can whole kernel corn/ kidney beans
1 6 oz. can black olives, sliced
1 bunch green onions
1/4 bunch cilantro
1 lb. ground beef or cooked chicken
1 6 oz. can Snappy Tom
Grated cheddar or Monterey Jack

Preparation time is 30 minutes.
Arrange tamales in a shallow baking dish(approx. 2 1/2" to
3" deep).Sprinkle remaining ingredients, except cheese
over cut tamales. Bake 1 hour at 350 degrees. Sprinkle
cheese over top of casserole the last 10 minutes. Serve
with corn chips, refried beans. guacamole and salsa for a
feast that is muy deliciosa!
Serves 6-8.


CANNELLONI
Francie Riedmann Weis

14 large manicotti shells
1 Tbl. oil
2 lbs. ground beef, browned & drained
1 10 pkg. frozen chopped spinach, cooked and drained
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1/2 tsp. garlic salt
1/2 tsp. pepper
1/2 tsp. oregano
3 eggs, slightly beaten

Cream sauce:
4 Tbl. butter 3/4 tsp. salt
4 Tbl. flour 2 cups spaghetti sauce
3 cups milk 2 cups shredded Mozzarella

Simmer manicotti shells 7 minutes in large kettle. Drain
and set aside. Combine beef with spinach, Parmesan cheese,
crumbs, seasonings and eggs. Pack in manicotti shells and
place in 9x13" baking dish.

To make cream sauce, melt butter and add flour. Stir in
milk and salt; cook until thickened. Pour cream sauce over
filled shells, followed with spaghetti sauce. Sprinkle with
Mozzarella cheese. Bake uncovered at 350 degrees for 30 minutes.


STIR FRY
Theresa Riedmann Johnson

1 lb. meat (beef, chicken or pork) cut in 1" cubes
6 cups veggies, any combination (onion, broccoli,
mushrooms, carrots, celery, etc.)
Marinade: 1 cup soy sauce
1/2 cup wine
1/4 cup fruit juice (orange or pineapple)
1/4 tsp. ginger
1/8 tsp. dried peppers (optional)
1 minced clove garlic

Marinade meat at least 3 hours (overnight preferred).
Drain meat and cook in wok or skillet 3 minutes on high.
Add veggies in order of cooking time (i.e., carrots need
more time than mushrooms), 1 minute between each addition.
Add splashes of water as pan dries. When done, thicken
liquid with cornstarch and water. Serve over rice.


STUFFED TENDERLOIN
Lou & Sharon Riedmann

Christmas Eve dinner. Everyone's favorite. We serve twice
baked potatoes, spinach salad and broccoli with it.

1/4 cup butter
1 lb. fresh mushrooms
1/2 cup chopped celery
1 tsp. salt
1/2 cup chopped onion
1/8 tsp. thyme
1/8 cup chopped green pepper
fresh ground pepper

Saute ingredients in the butter. Blend in 2 Tbl. flour.
Cool. Make pocket in tenderloin. Fill with stuffing, then
sew flaps together. Cook at 450 degrees for 30-45 minutes
in jelly roll pan. Four pounds of meat will feed 9 people.


DOUBLE CRUST PIZZA
Margie Riedmann Sobczyk

1 box hot roll mix
1 1 lb. can sliced potatoes
1 lb. ground beef
1 10 oz. pkg. frozen, chopped broccoli, thawed
1 onion, chopped
1 1/2 tsp. salt
2-4 cups mozzarella cheese
1/2 cup parmesan cheese

Make hot roll mix according to directions on box (but do
not let rise). Divide in half. Roll half in bottom of
jelly roll pan. Brown meat and onion. Add all remaining
ingredients and turn into dough. Sprinkle mozzarella
cheese over all and roll remaining half of dough to fit
over top. Seal edges. Prick top with a fork. Bake at
375 degrees for 30 minutes or until evenly browned.


CHICKEN CASSEROLE
Coleen Riedmann

1 pkg. Kraft macaroni and cheese dinner, cooked
2 tsp. butter
1 1/2 cups diced cooked chicken
3/4 cup sour cream
3 oz. can sliced mushrooms (drained)
1 can cream of mushroom soup
1/4 tsp. salt
1/4 tsp. celery salt
dash of pepper

Combine ingredients. Place butter or crumbs on top.
Bake at 350 degrees for 35-40 minutes.


ARTICHOKE CHICKEN
Anton Panowicz

6 chicken breasts 1/4 lb. sliced mushrooms
1/2 tsp. salt 1 can artichokes in water
1/2 tsp. paprika 2 Tbl. flour
1/4 tsp. pepper 2/3 cup chicken broth
6 Tbl. butter 3 Tbl. sherry

Salt, pepper and paprika chicken. Brown lightly in 4 Tbl.
butter. Put in large casserole. Saute mushrooms in same
pan 5 minutes. Sprinkle flour over mushrooms and add broth
and sherry (if desired). While this cooks, arrange
artichokes between and around chicken. Pour sauce over
all. Bake at 375 degrees for 30-40 minutes. This can be
made ahead. Serve with rice. Note: Anton's favorite!
Serves 6.


NO-PEEK CHICKEN
Mary Kay Riedmann Hansen

1 1/2 cups Minute Rice or regular rice
1 can cream of chicken soup
1 can cream of mushroom soup
pieces of chicken
1 pkg. dried onion soup
1/2 cup water

Line pan with foil and spray with Pam. Mix rice with
chicken and mushroom soups; spread into pan. Lay desired
pieces of chicken over rice mixture. Sprinkle contents of
onion soup over chicken. Cover securely with heavy-duty
foil and bake in a 350 degree oven for 2 1/2 hours with no
peeking. Note: Super good and easy. You can spruce this up
by adding sliced mushrooms, celery, onions, etc.


CURRIED CHICKEN
Gayle Riedmann Kazer

2 1/2 -3 lb. broiler-fryer chicken, cut up
1/4 tsp. salt
1/8 tsp. pepper
2 Tbl. vegetable oil
1 small onion, finely chopped
1 large stalk celery, finely chopped
1 large clove garlic, finely chopped
2 Tbl. curry powder
1 medium apple, cut into 1/2" pieces
1 Tbl. catsup
1 can (10 3/4 oz.) condensed chicken broth
1/2 cup whipping cream
1 Tbl. cornstarch
1 Tbl. cold water

Cut each chicken breast half into halves. Sprinkle chicken
with salt and pepper. Heat oil in 12" skillet until hot.
Cook chicken, skin side down, in oil until golden brown,
about 5 minutes; turn. Stir in onion, celery and garlic.
Cook uncovered over medium heat 2 minutes. Stir in curry
powder and apple; cook uncovered 5 minutes. Stir in catsup
and broth. Cover and cook until thickest pieces of chicken
are done, about 20 minutes.
Remove chicken to warm platter; keep warm. Stir whipping
cream into sauce in skillet. Mix cornstarch and water;
gradually stir into sauce. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Pour sauce over
chicken. Serve with hot cooked rice if desired.


CHICKEN WITH TOMATOES & OLIVES
Sue Van Moorleghem Marullo

4 chicken breast quarters *
2 cups canned, crushed tomatoes
1/2 cup flour
2 Tbl. butter
1/2 cup white wine
2 Tbl. olive oil
1 tsp. chili powder
1 clove garlic, chopped
1/2 tsp. ground cumin
1 cup chopped onion
1/2 tsp. salt
1/4 cup chopped carrots
1/4 tsp. pepper
1/4 cup chopped celery
3/4 cup cut-up black olives

Wash chicken, pat dry. Dredge in flour. Heat butter and
oil together in Dutch oven. Brown chicken well on all
sides. Remove chicken and lightly brown garlic, onion,
carrots, and celery. Add tomatoes and wine to vegetables.
Add seasonings, stir well. Place chicken in sauce. Simmer
over low heat for 30 minutes or until chicken is tender.
Add olives. Serve with rice.
* I always remove skin.


CHICKEN AND BROCCOLI CASSEROLE
Josh Van Moorleghem

2 chicken breasts
1/2 stick margarine
2 cups bread cubes, crusts trimmed
1 can chicken broth
1 can cheddar cheese soup
1 can cream of chicken soup
1 small onion, chopped
1/2 cup celery, chopped
1 bunch of fresh broccoli, rinsed and cut-up
1 cup shredded cheddar cheese

Simmer chicken in broth and 1 can of water for 30 minutes
(add celery leaves, salt and pepper). Remove chicken, tear
into pieces. Reserve liquid. In 9x13" pan, in 350 degree
oven, melt margarine. Remove; add bread cubes to line
bottom of pan. Lay chicken on top. Spread chopped celery
and onion over chicken. Steam broccoli about 5 minutes.
Place over all. Mix cheese and chicken soup with reserved
broth. Mix well. Pour over entire casserole. Top with
cheese. Cover and bake for 45-50 min. at 350 degrees.
Note: One of Josh's favorites!


BARBECUE GOODY CHICKEN
Mary Pat Riedmann Greene

1 fryer chicken, cut up
1 cup catsup
16 oz. Goody cola
Stir catsup and cola together. Pour over chicken in a
skillet. Bring to a boil. Simmer on stove, 1 1/2-2 hours.


CHICKEN TETRAZZINI
Irene Van Moorleghem
(1989)

1 can mushroom soup
1 can chicken broth
2 cups grated cheddar cheese
6 cups cooked spaghetti (12 oz. uncooked)
6 cups diced, cooked chicken
1/2 cup mushrooms (1 can)
1/2 cup toasted almonds (optional)
1 cup parmesan cheese (1/2 for top)

Stir soup, cheese, chicken and 1/2 of parmesan cheese into
spaghetti. Put in 9x13" pan, sprinkle on rest of parmesan
cheese and almonds. Bake 30 minutes at 350 degrees. Note:
Can use 1 cup American and 1 cup Mozzarella, if desired in
place of cheddar.


AUGIE'S SHISH KABOB
Augie Vasha

So easy and good for you! These are best when cooked on
the grill. Makes about 6-8 skewers.

Chop ingredients in large chunks (approx. 2")
1 onion
1 bell pepper
1 1/2 lbs. chicken breast (large chunks so they will stay tender)
2 corn on the cob (husk and clean cut pieces 2" wide)
15 cherry tomatoes (approximately)
15 mushrooms (approximately)

Put all ingredients on skewers until you run out. Brush on
melted butter or margarine, then sprinkle generously with
Lemon Pepper. Cook out on the grill.
Best when served with white rice. You can be creative with
the ingredients. We sometimes add squash, beef and/or
shrimp. The secrets are big pieces so everything stays
moist and the Lemon Pepper.


CHICKEN POT PIE
Margie Riedmann Sobczyk

3 cups cooked chicken, cubed
1 cup sliced carrots, cooked
1 cup diced potatoes, cooked
1 cup frozen peas, thawed
6 Tbl. margarine
1/3 cup flour
6 chicken bouillon cubes or 2 Tbl. powdered bouillon
1/4 tsp. pepper
4 cups milk
2 cups Bisquick

Melt butter, stir in flour, bouillon, pepper; add milk.
Stir until thickened. Add remaining ingredients except
Bisquick, and stir well. Pour in 2 1/2 quart casserole.
Make rolled biscuits from box, cut out with glass and
place on casserole. Bake 40 minutes at 375 degrees.


CHICKEN WITH SAUCE AND ALMONDS
Sharon Riedmann

1 cut-up fryer chicken in casserole. (I use waste also)
Sprinkle with salt, pepper, toasted almond slices and red
pepper pieces (optional).
Sauce for chicken:
1/2 can cream of mushroom soup
1/2 can cream of celery soup
1/2 can cream of chicken soup
1/4 cup dry white wine or vermouth

Mix together. Pour over chicken and sprinkle with parmesan
cheese and a few sliced almonds. Bake at 350 degrees for 1
hour or until tender. Serve with rice or noodles.


CHICKEN CASSEROLE WITH CHEESE & CHILIES
Anne Panowicz

A quick and delicious California casserole! Everyone loves
it!! A mantle of chilies and melted cheese sprinkled with
green onions and bacon over baked chicken breasts!

4 boned and skinned chicken breast halves (1 1/2 lbs.)
1 cup (4 oz.) diced green Ortega chilies (or 6-8 oz.)
1/2 cup chopped green onions (or 1 cup)
4 slices crisply cooked bacon, crumbled
1 medium firm-ripe avocado, peeled, pitted & chopped
1 cup sour cream
Cooks note: I go extra heavy on the chilies, bacon and
green onions.

Place chicken breasts in an 8x12" casserole pan; cover
tightly with foil. Bake at 350 degrees for 15 minutes.
Meanwhile, mix cheese and chilies. Cover each breast
equally with mixture, patting to hold in place. Sprinkle
chicken evenly with green onion and crumbled bacon.
Return to oven and bake, uncovered, until chicken is white
in center of thickest piece (cut to test) and cheese
melts, about 10 minutes. Scatter avocado over chicken and
spoonfuls of sour cream on top.
Makes 4 servings.


CHERRY HAM GLAZE
Sharon Riedmann

Combine: juice from cherry pie filling (save cherries)
1 cup orange marmalade with rind
1/2 cup sherry flavoring (cooking sherry if can't find other)

Preheat oven to 350 degrees. Score ham and pour over top,
bake 12-14 minutes per pound. Baste often.
Top with cherries when served.


HAM CASSEROLE
Coleen Riedmann

3 cups cubed, cooked potatoes
1 Tbl. butter
1 pkg. frozen broccoli
1 1/2 cups cubed ham
1/2 cup chopped onion
1 soup can milk
1 can cheddar cheese soup
2 Tbl. flour

Put potatoes, ham, and onion into casserole. Melt butter,
blend in flour. Stir in milk and bring just to a boil.
Stir in soup. Add broccoli and pour into casserole. May be
topped with buttered crumbs. Bake at 375 degrees for 25-30 minutes.
Makes 6-8 servings.


PASTA WITH ITALIAN SAUSAGE
Vince Marullo

1 1/2-2 1/2 lbs. Italian sausage
1 lb. box of pasta of your choice
1 jar of spaghetti sauce

Prick each sausage with a fork. Place them in a large
skillet and cover them with water. Bring to a boil and
skim off fat from surface. Simmer, uncovered, for about 40
minutes. Brown them lightly, if desired. Put sausage in
sauce and simmer for 1 hour, stirring occasionally. Serve
over pasta with parmesan cheese.


HAM AND POTATOES
Mary Pat Riedmann Greene

1 pkg. hash browns
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cheddar cheese soup
1 stick margarine
1 medium onion
1 pint sour cream
ham, cubed

Cook onion in margarine till tender. Mix in all other ingredients.
Bake in oven at 350 degrees for 1 hour.


ITALIAN SAUSAGE SAUCE
Lou Riedmann

3 large onions, chopped
3 red peppers, sliced
3 green peppers, sliced
2 large cans peppers
2 large cans whole tomatoes
2 small cans mushrooms

Cook until peppers are half done (about 1/2 hour). Add
Italian sausage. Add salt, cracked pepper and red pepper
to taste. Cook until sausages are done (about 1 hour).
Serve with Italian bread or buns. Good on spaghetti.
When oil from sausage comes to the top, you know it's
done. Don't over cook vegetables because they get soggy.


LEMON PEPPER FISH
Rob Kemler

Put 2 8 0z. fillets of white fish in a flat microwavable
pan. Put in 1/4 cup water. Sprinkle with lemon pepper.
Cover with plastic wrap. Cook for about 3-4 minutes or
until fish becomes white and flaky.


LINGUINI
Lisa Riedmann Lackovic

From a real Italian!
1 pkg. linguine
1/4 lb. bacon, cut up
1 cup chopped onion
5 slices boiled ham, cut in strips
1/2 cup frozen peas, thawed
1/3 cup sliced mushrooms
1/2 cup melted butter
3/4 cup chicken broth
2 eggs, well beaten
1/2 cup parmesan cheese
1/2 cup chopped parsley (optional)

Cook linguine as directed. In fry pan, fry bacon till
crisp. Add onions until soft. Stir in ham, peas and
mushrooms. Drain linguine and add above mixture. Pour in
melted butter and toss. Add chicken broth and heat
briefly. Remove from heat and stir in eggs. Sprinkle with cheese.
Toss. Salt and pepper if needed.


BAKED ZITI
Sue Van Moorleghem Marullo

1 lb. box ziti
8 oz. shredded mozzarella
1 lb. ricotta cheese
1 jar spaghetti sauce

Cook ziti for 5 minutes. Combine 3/4 of the ricotta, 1/2
cup sauce, and ziti. Layer sauce, ziti, ricotta,
mozzarella, then sauce again. Repeat layers.
Bake at 350 degrees for 40 minutes.


SHRIMP CREOLE
Anton Panowicz

1/4 lb. butter
1 cup chopped green pepper
1 cup chopped onions
1 cup diced celery
1 cup diced shallots
2 cups chopped, canned tomatoes
1 cup tomato puree or 2 Tbl. tomato paste
2 bay leaves
1 oz. lemon juice
2 lbs. peeled and deveined shrimp
2 oz. corn starch
salt, pepper, and cayenne

Melt butter, saute peppers, onions, celery and shallots
for 5 minutes; add tomato puree and bay leaves. Simmer for
15 minutes. Add shrimp and simmer 15 minutes. Dissolve
cornstarch in 1 pint water, add to other ingredients and
simmer 5 minutes. Add lemon juice, salt and pepper to
taste; add pinch of cayenne, simmer 15 minutes. Serve over
steamed rice or with creamed potatoes.
Serves 8.


DUTCH BABIES
Rob Panowicz

This is a recipe Rob makes sometimes on Sunday mornings.
We all love them.

2 Tbl. butter: melt and spread evenly in dutch baby pan or
deep round pie plate
6 eggs-beaten
Mix together:
1 cup flour
2 Tbl. sugar
1/2 tsp. salt

Stir into eggs. Gradually add 1 cup of milk, beating until smooth.
Bake at 400 degrees for 15 minutes then at 325 degrees for
40-45 minutes. Loosen immediately and serve in wedges.
Good with lemon juice, butter and powdered sugar.
Also good with fresh fruit and powdered sugar.
Serves 6.


3 A.M. OMELET
Wendy Van Moorleghem

1/2 cup mushrooms, chopped
1/2 green pepper
1/4 cup onions (if you like um)
4-6 eggs
cheddar, jack and longhorn cheese
some ham, cubed
a few pieces of bacon
dash of oregano
black pepper
salt

I scramble the eggs, then add everything but 1/2 of the
cheese. Chop everything up pretty well. Then I heat some
butter in a skillet and cook the whole lot. At 3 a.m.
I usually don't bother with making it pretty. Then I put
more cheese on top, let it melt, grab a big glass of O.J.
and indulge!


CRUNCH TOP TUNA
Tina Carroll

8 cups water
1/2 cup milk
1 Tbl. salt
1 9-1/4 oz. can tuna
2 cups medium noodles
2 handfuls of potato chips
1 can cheddar cheese soup
1 8 oz. can peas or mixed veg.

Cook noodles as directed and drain. Scrape soup into
casserole dish, then stir in the milk. Drain tuna. Add
tuna to soup mixture. Drain peas or mixed vegetables, add
to casserole. Add noodles to the tuna mixture and mix well.
Crush potato chips and sprinkle over casserole.


EGG-CETRA
Ruthann Panowicz Goularte

Make the night before:
4 slices bread, broken in pieces
1 pkg. link sausage
Mix together:
4 eggs, slightly beaten
2 cups milk
1/2 tsp. dry mustard
dash of tobasco
4 oz. Mozzarella cheese, grated
4 oz. mild cheddar, grated

Layer baking dish as follows:
Bread cubes
cheese
sausage (cut in small pieces)
egg mixture
Let set in refrigerator overnight. Bake at 325 for 30
minutes or until set. We generally serve this with a side of
fruit and kolache or hot cross buns at Easter. Most of the
time we double the recipe and bake in a large lasagna pan.
Serves 8.


CHERRY CREPES
Jim Sobczyk

Crepes:
1 1/4 cups flour
1 1/2 cups milk
pinch of salt
2 Tbl. butter, melted
3 eggs, beaten

Place all ingredients in blender or mixer and beat well.
Let batter stand 1 hour for perfect crepes. Lightly grease
a 6" skillet; heat. Remove from heat; spoon in about 2
Tbl. of batter. Rotate pan so batter is spread evenly over
bottom. Return to heat; brown on one side only. To remove,
invert pan onto paper towel. Repeat with remaining batter.

Filling:
8 oz. cream cheese
2 Tbl. sugar
1/2 tsp. lemon juice
1/8 tsp. ground cinnamon

Combine cream cheese, 2 Tbl. sugar and cinnamon. Add
enough milk to thin filling to the consistency of potato
chip dip. Spread unbrowned side of crepes with 1 Tbl. of
mixture. Roll up crepes and place in glass 11 x 9" baking
dish. Warm in microwave for 5 minutes or in 325 degree
oven for 15-20 minutes.

Topping:
1 can cherry pie filling, heated *

Serve the warmed crepes and the topping separately,
letting everyone put on their own topping. Makes 8 servings.
* Any flavor of pie filling works great.


EGG AND CHEESE CASSEROLE
Russ Panowicz

6-10 sourdough bread slices
1-2 Tbl. softened butter or margarine
2 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
1 can (4 oz.) chopped mild green chilies (drained)
6 eggs
1/3 cup chopped green onion
1 1/2 cup milk
1 tsp. paprika
1/2 tsp. ground cumin (optional)
1/4 tsp. pepper

Trim crusts from bread and spread one side of each with
butter. In 8" square baking dish, arrange bread, buttered
side down, in one layer. Layer cheeses, chilies and green
onion evenly on top. In medium-sized bowl, beat eggs with
milk, paprika, cumin and pepper until well blended. Pour
egg mixture over cheese. Cover and refrigerate at least 4
hours; preferably overnight.
Preheat oven to 350 degrees. Bake 45 minutes or until top
is lightly browned and center is set. Let stand 10 minutes
before cutting. To serve, cut into squares.
Makes 6 servings.

This basic recipe can be enhanced by adding any meat or
fish. For example: ham, polish sausage (thinly sliced),
hamburger, bacon, crab, etc.


CHILI RELLENOS
David Goularte

1 lb. sharp cheddar, sliced
1 lb. mild cheddar, sliced
2/3 lb. jack cheese, grated
8 eggs
2/3 of 1 lb. carton sour cream
1 6 oz. can whole ortega chilies, cut into strips
salsa for topping
In large dish, layer sharp cheese, mild cheese, then
chilies. Continue until all ingredients are used. Beat
eggs and blend with sour cream. Pour over cheese, chili
mixture. Bake at 375 degrees for 40 minutes. Top should
look crusty.


NAVY BEAN SOUP
Kathy Riedmann Kemler

Soak 2 cups navy beans overnight. Boil in water (about 3"
higher than the beans). Simmer 2-3 hours with 1/2-3/4 cup
onion, chopped and two grated carrots. Add 2 cups chopped
ham about 1 1/2 hours after you start cooking the soup.


TRIPLE CHEESE QUICHE
Margie Riedmann Sobczyk

1/3 cup sliced green onion
1 Tbl. butter
3/4 cup shredded Cheddar cheese (3 oz.)
3/4 cup shredded Monterey Jack cheese (3 oz.)
3/4 cup shredded Swiss cheese (3 oz.)
2 cups light cream or half & half
1 Tbl. cornstarch
4 eggs, slightly beaten
1/4 tsp. salt
1/4 tsp. pepper
1 unbaked 9" pastry shell (deep dish style if using store
bought frozen shell)

Saute onion in butter until tender, about 3 minutes.
Combine sauteed onion and cheeses. Stir a small amount of
cream into cornstarch until smooth. Add remaining cream,
eggs and seasonings. Pour over cheese mixture; mix well.
Pour into pastry shell. Bake at 375 degrees for 45-50
minutes, or until knife inserted near center comes out
clean. Let stand 10 minutes before serving.
Makes 6 servings.

Note: Quiche mixture may be poured into 2-quart freezer
containers and frozen up to three months. Thaw in refrigerator
24 hours before using, stirring well before filling pastry shell.


QUISTAD NACHOS
Dan, Janet, Chad & Ben Quistad

Soak 1 lb. pinto beans in water overnight. Next day, drain
water and add fresh water to level of beans. Add salt and
pepper and cook in crockpot all day. Half way through
cooking, add chopped onion, green pepper and 1-2 tsp.
chili powder. At the end of the day, drain most of water and
add 1 can tomato paste. Mash beans to desired consistency.

Other ingredients for layering:
1 lb. tortilla chips
1-1 1/2 lb. any kind of shredded cheese
3-4 zucchini, chopped
1 green pepper, chopped
1 can olives, chopped
1 tomato, sliced

Divide into 3-5 servings. Layer all ingredients in a
greased pie plate or small bowl. Can cook on Hi in
microwave for 6 minutes or in oven at 350 degrees for 15
minutes. Top with sauce and avocado, if desired. Enjoy!
May be used as a dip or a dinner.


CHEESY-BROCCOLI SOUP
Leslie Panowicz

3 large carrots, chopped
2 large onions, chopped
1 stalk celery, chopped
2 large bunches broccoli, chopped & steamed
Add water to cover veggies.
1 cup butter
1 1/4 cups flour
1 1/2 quarts whole milk
4+ cups grated cheddar cheese
salt, pepper, & worcestershire to taste

Boil veggies, except broccoli; cook covered until tender.
When done, puree boiled veggies along with half of the
broccoli. Melt butter; mix flour; let thicken for a minute.
Add milk gradually, stirring constantly. Add puree to soup pot;
add milk. Make sure milk and puree are of equal temperature
or milk will curdle. Add cheddar cheese when soup is warm
enough to melt it. Last, add remaining broccoli. Enjoy!


BEEF AND BARLEY SOUP
Theresa Riedmann Johnson

1 Tbl. oil
flour
2 lbs. beef, cut in cubes
1 bay leaf
1 onion, chopped
1/2 cup barley
3-4 carrots, sliced
1 can tomatoes
3-4 stalks of celery. sliced
1 can V-8, 48 oz.
2 potatoes, cubed
1 qt. water (approx.)
1 turnip salt & pepper to taste

Toss beef in flour to coat. Heat oil in large soup kettle.
Add beef and onion, and brown. Next, add celery, tomatoes,
water, V-8, bay leaf, and dash of tobasco; bring to boil.
Reduce heat and simmer 3/4 hour. Add remaining vegetables
and barley. Simmer 1 more hour. This is a very hearty and
thick soup. It can be watered down if thinner soup is desired.


MINESTRONE
Linda Panowicz

Boil 1 minute, then let stand 1 hour:
1 quart water and 1 cup great northern beans
Fry 1/4 lb. diced bacon, 1 lb. polish sausage or italian
sausage sliced into dollars. Reserve 1 Tbl. fat to saute.
Saute in soup pot: 3 cloves minced garlic, 2 cups chopped
onion, 1 cup sliced celery and 1 cup chopped carrot. Add
and simmer 1 1/2 hours, 4-6 cups chicken broth, 1 large
zucchini,sliced, 1 cup diced turnip, large can tomatoes, 2
tsp. salt, 1/4 tsp. pepper, 1 bay leaf and 1 1/2 tsp.
basil. Add and simmer 15 minutes, 3 cups shredded cabbage
and 1/2 cup small shell macaroni. Serve with Parmesan cheese.
This is a thick, hearty soup. It may be thinned with water.


CRAB BISQUE
Ruthann Panowicz Goularte

2 lbs. crabmeat
1 onion, diced
2 Tbl. worcestershire sauce
46 oz. chicken broth
1 cup dry vermouth
10 1/2 oz. tomato soup
2 Tbl. unsalted butter
1 qt. whipping cream
2 carrots, shredded salt and pepper

Mix worcestershire sauce and dry vermouth, pour over
crabmeat. Let marinate for 30 minutes before adding to
soup. Saute carrots and onion in butter in an 8 quart
stock pot. Pour in chicken broth, tomato soup, crab
mixture and whipping cream. Season with salt and pepper.
Simmer for 1-2 hours.
Serves 8.


PUMPKIN SOUP WITH BASIL
Gayle Riedmann

1 large yellow onion, peeled and finely minced
1/4 cup butter or margarine
1/2 lb. fresh tomatoes, peeled, seeded and coarsly chopped
1/2 lb. carrots, peeled and cut into large chunks
3 3/4 cups chicken broth, divided
1 can (16 oz.) solid-packed pumpkin
salt & freshly ground black pepper, to taste
pinch of granulated sugar
2 Tbl. minced fresh basil (or 1 Tbl. dried)
3 Tbl. heavy cream (optional)
grated Swiss cheese, for garnish
Toasted curried pumpkin seeds* or croutons, for garnish (optional)

In large soup pot, saute in butter for 4-5 minutes. Add
tomatoes; simmer gently for 5-6 minutes or until tomatoes
become slightly mushy. In another saucepan, simmer carrots
in 2 1/2 cups chicken broth until soft. Combine cooked
carrots, hot broth and pumpkin in a blender or food
processor; puree until smooth, adding the remaining 1 1/4
cups chicken stock as necessary to achieve a thin creamy
consistency.
Add pumpkin mixture to onions and tomatoes in soup pot.
Season with salt, pepper, sugar and basil. Fold in heavy
cream. Heat to serving temperature, but do not boil. Pour
soup into tureen. Top with grated Swiss cheese and toasted
pumpkin seeds or croutons, if desired.

Note: To toast pumpkin seeds, rub a little vegetable oil
on your hands, then rub 1 cup hulled pumpkin seeds in
hands to coat seeds lightly with oil. Place seeds on a
cookie sheet. Bake in a preheated 375 degree oven 15
minutes, shaking pan occasionally. Season seeds with salt
and curry powder to taste; toss to mix well. Bake another
5 minutes, or until crisp and golden brown.


FRENCH ONION SOUP
Joyce Riedmann Vasha

I made this soup for Dad and Sharon when Agron and I were
still dating. Since this was the first dinner we had for
them, it HAD to be easy. Even though Agron and I were
nervous wrecks, it turned out pretty good. Dad and Sharon
loved it - and I don't think they were just being nice!

1 1/2 lb. onion (4) 2 quarts beef bouillon (8 cubes)
1/4 cup butter 1/2 cup dry white wine
2 Tbl. vegetable oil salt and pepper
1 tsp. salt French bread (toasted)
1/4 tsp. sugar Swiss cheese
2 Tbl. flour

Cut onions into thin slices. Melt butter and oil in large
saucepan. Add onions and simmer over low heat 15 minutes.
Sprinkle salt and sugar on onions. Increase heat to medium
and cook 30 minutes, until onions are tender and brown.
Sprinkle flour over onions and cook 10 minutes. Stir in
beef bouillon and wine, salt and pepper. Simmer for 30-40
minutes longer. Serve hot with slices of toasted French
bread and grated Swiss cheese.


CREAM OF POTATO SOUP
Mary Pat Riedmann Greene

3 Tbl. butter or margarine
1 cup chopped onion
3 cups potatoes, peeled, diced
3/4 cup chopped celery
3/4 cup grated carrot
2 tsp. salt
1/4 tsp. white or black pepper
3 cups water or chicken broth (or 1 1/2 cups each water
and broth)
3 cups milk
1/2 tsp. dried parsley flakes

Melt butter or margarine in large saucepan. Add onion and
cook until soft. Add potatoes, celery, carrot, salt,
pepper and water or broth. Simmer until all vegetables are
tender, about 15 minutes. Add milk and parsley flakes.
Heat just to boiling, but do not boil. Makes 6 large servings.

Note: Chicken broth gives a richer flavor. I add a couple
of Tbl. of flour to the milk to add a little thickness.


THAI BOUILLABAISSE
David & Ruthann Goularte

2 Tbl. olive oil
4 cloves garlic, minced
2 shallots, minced
1 Tbl. finely minced fresh ginger
1 stalk lemongrass, cut into 1" lengths (no leaves)
4 cups chicken broth
3 cups coconut milk
1/2 cup dry white wine
2 Tbl. fish sauce
1 tsp. Chinese chili sauce
large pinch of saffron
20 small mussels
1/2 lb. medium shrimp
1/2 lb. skinless salmon fillet
1/2 lb. vine-ripened tomatoes
2 Tbl. cornstarch
1/3 cup shredded fresh basil
Freshly grated nutmeg
salt to taste

Advance Preparation: Place a 4-quart saucepan over medium
heat. Add the olive oil, garlic, shallots, ginger, and
lemongrass. Saute until the garlic sizzles and turns
white, about 1 minute, then add the broth, coconut milk,
wine, fish sauce, chili sauce, and saffron. Bring to a low
boil, reduce the heat to low, and simmer for 30 minutes.
Cool to room temperature and, if completed hours in
advance, refrigerate the soup (up to 8 hours) in its
saucepan. Scrub the mussels, pulling away the beards from
between the shell. Shell, devein, and split the shrimp in
half. Cut the salmon into bite-size pieces. Set the
seafood aside in separate containers. Cut the tomatoes in
half and squeeze out the seeds. Cut the flesh into slivers.
Set aside.

Last Minute Cooking: Bring the soup to a simmer. Transfer
2 cups of the soup liquid in a 3-quart saucepan and bring
to a rapid boil. Add the mussels, cover, and cook until
they open, about 5 minutes. Discard any mussels that do
not open, then through a fine-meshed sieve, strain the
liquid back into the soup. Reserve the mussels. Bring the
soup back to a low boil. Mix the cornstarch with an equal
amount of cold water, then stir into the soup to thicken
slightly. Add the shrimp, salmon, tomatoes, basil, and
nutmeg. Simmer until salmon just begins to flake, about 1
minute. Taste and adjust the seasonings, particularly the
nutmeg, chili sauce, and salt. Add the mussels still in
their shells. Turn into a soup tureen or individual bowls.
Serve at once.
Serves: 4 as an entree, or 6-8 as the soup course.


MINESTRONE WITH PESTO SAUCE
Margie Riedmann Sobczyk

1 cup dried white navy beans
2 cans condensed chicken broth (10 3/4 oz.)
salt
1 small head cabbage
4 carrots
2 medium potatoes
1 can Italian-style tomatoes (1 lb.)
2 medium onions
1/4 cup olive or salad oil
1 stalk celery
1 large fresh tomato
1 clove garlic
1/4 tsp. pepper
1/4 cup chopped parsley
1 cup broken-up thin spaghetti
Pesto Sauce:
1/4 cup butter, softened
1/4 cup grated Parmesan cheese
1/2 cup finely chopped parsley
1 clove garlic, crushed
1 tsp. dried basil leaves
1/2 tsp. dried marjoram leaves
1/4 cup olive or salad oil
1/4 cup chopped pine nuts or walnuts

1. Day before: In bowl, cover beans with cold water.
Refrigerate, covered, overnight. Next day, drain. Turn
chicken broth into a 1-quart measure; add water to make 1
quart. Pour into 8-quart kettle with 2 more quarts water,
2 tsp. salt and the beans.

2. Bring to boiling; reduce heat; simmer, covered. 1 hour.
Meanwhile, wash cabbage, and quarter; remove core with
sharp knife; slice each quarter thinly. Pare carrots;
slice on diagonal, 1/4 " thick. Pare potatoes; slice 1/2"
thick; cut into 1/2 " cubes.

3. Add to soup with canned tomatoes. Cover; cook 1/2 hour
longer. Meanwhile, peel onions; cut in half, slice thinly.
In 1/4 cup hot oil in medium skillet, saute onion, stirring,
about 5 minutes. Remove from heat.
Slice celery, on diagonal, 1/8" thick.

4. Peel tomato: Hold tomato on fork over heat just to
split skin; peel with knife. Slice 1/2" thick; cut into
1/2 " cubes. Press 1 clove garlic. Add vegetables to onion
with 1/2 tsp. salt and the pepper.

5. Cook slowly, uncovered, stirring occasionally, 20
minutes. Add to bean mixture with 1/4 cup parsley and
spaghetti. Cook slowly, covered and stirring occasionally,
30 minutes. Make Pesto Sauce: Cream ingredients in bowl
with spoon or with mortar and pestle.

6. Blend butter with Parmesan, parsley, crushed garlic,
basil and marjoram. Gradually add oil, beating constantly.
Add pine nuts; mix well. Serve soup hot, topped with a
spoonful of pesto sauce.
Serves 10.


FAVORITE VEGETABLE SOUP
Lou Riedmann

Make beef base out of left over steak, roast beef or stew
beef. Boil, let cool, take fat off. Take meat out; strain.

2 onions, chopped
1 small head cabbage, chopped
2 large turnips, cut in bite size pieces
2 green peppers, cut in bite size pieces
1 lb. carrots, cut in bite size pieces
2 large cans tomatoes, sliced
4 large potatoes, bite size
1/2 stalk celery, chopped

Cook in beef base until 1/2 done. Add barley, beans, rice
or whatever you like. Season with thyme, parsley, salt,
pepper and bay leaves. Add meat. Cook until done. Low
boil, simmer, takes about 1 to 2 hours or 2 Bud Lights or
one Martini. Serve hot with homemade bread or rolls or
crackers. Note: This is best when it's cold outside and snowing.
You know it's done when the windows steam up.

CIOPPINO
David & Kathy Quistad

Cioppino is an Italian seafood stew. This recipe was passed
down through Kathy's family and has become a staple to us
during summer sailing journeys when seafood is plentiful and
of great variety. Although the recipe calls for fish (even bass
and crappie will do), we use clams, crab, or whatever is the
catch of the day. Its even better reheated the next day.

1 large onion, sliced
1 bunch green onions, including part of the tops, sliced
1 green pepper, diced
2 tsp. of garlic powder
1/3 cup of oil
1/3 cup chopped parsley
1 1lb. can tomato puree'
1 8 oz. can tomato sauce
Tomato sauce can of white or red wine.
Tomato puree' can of water
½ bay leaf
3 tsp. salt
1/4 tsp. pepper
1/8 tsp. each of rosemary and thyme
2 lbs. fresh fish

In Dutch oven or frying pan that has a cover, saute' the onion,
green onion, green pepper and garlic in the oil about 5 minutes.
Add the parsley, tomato puree', tomato sauce, wine, and water
and all the seasonings, cover and simmer 15 minutes. Cut fish in
pieces and add to stew. Cook covered 15-20 minutes or until done.

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