Seven Flavor Hamburger

This is a healthier version of sloppy joes. Ben really loved it and it took no time at all to make.

Cook Time: 20 min.
Servings: 6

INGREDIENTS:
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green pepper
- 1 teaspoon salt
- 1 pinch black ground pepper
- 1/3 cup ketchup
- 1 tablespoon white vinegar
- 2 tablespoons Worcestershire sauce
- 1 (8 oz) can tomato sauce
- 6 hamburger buns

DIRECTIONS:
1) Cook ground beef in a large skillet over medium heat until no longer pink. Stir frequently, and break into pieces. Drain off grease.
2) Add onion, celery, and green pepper to the skillet, and season with salt and pepper. Cook, stirring until onion is soft, about 5 minutes. Stir in ketchup, vinegar, sugar, Worcestershire sauce, and tomato sauce. Cover, reduce heat to low, and simmer for 10 minutes. Spoon onto buns and serve

Chicken Pot Pie- Debi Slater

Ingredients

1 (10 oz) Pkg Frozen Peas and Carrots
1/2 C Chopped Onion
1/4 C Butter or Margerine
1/3 C Flour
3 Chicken Bouillon Cubes
3 C Cooked Cubed Chicken (Canned)
1 Box Pillsbury Pie Crust (This can be found in the refrigerated section near the biscuits. It's in a red rectangular box)
1/8 Tsp Pepper
2 C Water
3/4 C Milk
1/2 Tsp Salt

Directions

Cook Peas and Carrots; drain. Saute onion in butter until tender. Stir in flour, salt and pepper. Add water, milk, and chicken bouillon cubes all at once. Cook and stir until thickened. Stir in vegetables and chicken and heat until bubbly. Turn mixture into 9x13 inch greased pan. Bake at 450 for 12 to 15 minutes (until crust is golden brown).

Salsa - my Aunt Lorelea

This is my all-time favorite salsa--and it's super easy to make.

Ingredients
1 can whole kernel corn, undrained
1 can blackeyed peas, undrained
1 bunch cilantro, chopped
1 bunch green onions, chopped
2 large tomatoes, diced
2 avocados
1 package Good Seasons Italian Dressing mix
1/4 c. vinegar

Directions
Mix all and chill 2 hours. Add sliced avocado and serve. The salsa can get a bit watery, so if you need to, drain off a bit of the liquid.

Creamy Fruit Dip

Ingredients
8 oz. cream cheese, softened
3/4 c. brown sugar
1/4 c. white sugar
1 tsp. vanilla

Directions
Mix all ingredients until sugar is dissolved.

This dip is especially great with sliced apples.

Cafe Rio Meal with Dressings- Tried and True

Cafe Rio Dressing

1 Pkg buttermilk ranch dressing packet (make as per recipe)
2 Tomatillos (tomato like vegetable with a husk around them)
1/2 bunch cilantro
1 clove garlic
1 Juice of lime
1 Jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green tabasco for the jalapeno).

Use a food processor to blend all the ingredients well. Refrigerate.

Rice

6 C Water
6 Chicken bouillon cubes
4 tsp minced garlic
1/2 bunch chopped cilantro
1 tsp cumin
1 can green chilies
3/4 tsp salt
1 Tbsp Butter
1/2 medium onion, chopped
3 C Rice, uncooked

Blend cilantro, green chilies and onion together in food processor. Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.

Cilantro-Lime Vinaigrette

6 Tbsp Oil (half olive, half vegetable)
1/4 C Chopped fresh Cilantro
2 Tbsp Lime Juice
1 Clove garlic, minced
1 small hot pepper, finely chopped (or to taste)
Salt and freshly ground black pepper

Combine all ingredients in small jar. Shake well and set aside.

Pork

5 Lb Pork Roast
3 Cans el Pato Tomato Sauce
3 Cans Tomato Sauce
1 C Dr. Pepper
2 C Brown Sugar

Put all ingredients in crock pot and cook overnight on low. Shred the pork and remove fat and cook til dinner time.

I make the ranch, rice and pork. I buy tortillas from Cafe Rio or Costa Vida (3/$1); or you can buy the dough for fresh ones at the store. I buy canned black beans, a head of romaine lettuce and parmesan cheese and serve it all together. You can also melt cheese on the bottom of the tortillas to make it more like Cafe Rio.

Ground Beef Stroganoff- Lion House

Ingredients

1/2 cup chopped onion
1 small glove garlic, minced
1 tbsp butter or margerine
1 pound ground beef
2 tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1 cup sliced mushrooms (can)
1 can (10 1/2 oz) cream of mushroom soup
1 cup sour cream
Cooked rice or egg noodles

Directions

Saute onion and garlic in a little butter or margarine in hot skillet. Stir in meat, flour, and seasoning; saute about 5 minutes or until meat loses its color. Add mushrooms, then soup; simmer about 10 minutes. Stir in sour cream and heat, but do not boil. Add a little milk if needed. Season to taste. Serve on hot rice or noodles. Makes 4 to 6 servings.

Angel Hair Pasta with Chicken- Park Meadows Ward

Ingredients

2 Tbsp Olive Oil, divided
2 Skinless boneless chicken breast halves, cut into 1 inch cubes
2 Carrots, sliced diagonally
1 (10 oz) pkg frozen broccoli florets, thawed
2 Cloves Garlic, minced
12 oz Angel Hair Pasta
2/3 Cup Chicken Broth
1 Tsp Dried Basil
1/2 Cup Grated Parmesan Cheese

Directions

Heat 1 Tbsp oil in medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring for about 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in large serving bowl. Top with chicken and vegetable mixture. Serve immediately. Serves 4.

Puffy Pancakes- Elana Dearborn

Ingredients

6 Eggs
1 Cup Milk
1 Cup Flour
1/2 Tsp Salt
4 Tbsp Margarine or Butter
Syrup
Powdered Sugar

Directions

Preheat oven to 400. Place butter in pyrex dish and stick it in the oven until it melts. Mix eggs, milk, flour and salt in a bowl. Pour into pyrex dish with melted butter and place it back in oven. Let it bake for about 25 minutes. Serve with powdered sugar and syrup.

Cream Cheese Wontons- Francesca Nishimoto

Ingredients

Square Wonton Wraps
Cream cheese
Powdered Sugar
Water, in a bowl
Oil

Directions

Put cream cheese in a bowl and add powdered sugar to taste. Place wrap on cutting board and spoon cream cheese mixture into middle of wrap. Fold one corner over to form upside down triangle. Seal edges with water. Fold one side to middle corner and seal with water. Repeat with other side. Fry in hot oil until golden brown and crispy.

Tortilla Soup- Lion House

Ingredients

2 Tbsp Chicken Base
4 Cups Diced Canned Tomatoes
1/4 Pound Butter
1 Cup Canned Diced Green Chilies
3 Cups Diced Onions
10 Cups Water
5 Cups Dried Refried Beans
2 Cups Crushed Heavy Corn Tortilla Chips
1 Tbsp Ground Cumin
1 Tsp Garlic Powder
2/3 Cup Diced Green Onion
2/3 Cup Fresh Cilantro
Tortilla Chips
Sour Cream

Directions

In large soup pot add chicken base, tomatoes, butter, green chilies, and onions. Cook until onions are translucent. Add water, dried beans, chips and seasonings. Heat until thickened and beans are soft. Add green onions and cilantro about 5 minutes before serving. Garnish with crisp tortilla chips and sour cream. Yields 1 gallon, or 8 to 10 servings.

Asparagus Cream Sauce- Tiffany Dearborn

Ingredients

1 Pint of Half and Half
1 Pint of Heavy Whipping Cream
Around 8 green onions
2-3 Cups Parmesan Cheese
Half a bunch of Asparagus
Salt
4 Tbsp Margarine
8 oz Fettuccine

Directions

Cook fettuccine according to package directions. Melt margarine over medium heat and saute chopped up green onions. Chop asparagus into small, bite size pieces. Boil over medium high heat while cooking sauce. Add 1/2 of the carton of whipping cream to the green onions/butter. Add 2/3 of the Half and Half. Stir. Add sprinkles of parmesan while stirring. Do this for about 10 minutes until all the parmesan cheese is gone. Add salt to taste. The sauce should start to be a bit thicker now. Drain asparagus and add to sauce. Let it simmer, and then take it off heat. It should start to thicken after about 5 minutes. Serve over Fettuccine immediately. The sauce will thicken through out dinner.

Debbie Slater's Salad- Debi Slater

Ingredients

Salad:
1 Bag Spring Green Salad
1 Green Onion
1 Can Mandarin Oranges
1 Bag Craisins
1 Ripe Pear
1/4 Cup Slivered Almonds
2 Tbsp Sugar

Caramelized Almonds

Add 1/4 cup slivered almonds and 2 Tbsp sugar over low to medium heat. Stir constantly to caramelize. Cool on foil.

Sweet and Sour Dressing:
1/4 Cup Oil
2 Tbsp Rice Vinegar
1/2 Tsp Salt
Dash Tabasco Sauce
2 Tbsp Sugar
1 Tbsp Parsley Flakes
1 Tsp Pepper

Mix together and refrigerate.

Add all ingredients to the salad, pour dressing over top and mix together.

Homemade Mac & Cheese- Liz Dearborn Johnson

Ingredients

3 Tbsp Margarine
3 Tbsp Flour
2 Cups Sharp cheddar cheese
1/2 Cup Asiago Cheese
1/2 Cup Parmesan Cheese
4 Slices Munster Cheese
1/2 Tsp Salt
2/3 Pkg Big Shells
2 Cups Milk
Italian Bread Crumbs

Directions

Cook shells as directed. Preheat oven to 425. Melt 3 Tbsp of margarine over medium heat (in medium sized pan). Add 3 Tbsp of flour and stir frequently. Let it cook for about 5 minutes, to the point where it starts to turn a light brown. Add 2 cups of milk and bring to a high boil. Turn heat down, and stir in cheddar cheese. Add asiago, parmesan and munster cheese and stir. Add salt. Cook all together, stirring frequently until it becomes a smooth mixture. Leave on medium low heat until noodles are ready. Drain the noodles and dump them into a rectangular glass pyrex dish. Pour the cheese on top and stir until the cheese is spread evenly through the dish. Sprinkle italian bread crumbs over the top. Stick in oven at 425, for 15-20 minutes.

Chicken Crescents/Chicken Pillows- Mormon Cookbook

Ingredients

Seasoned Breadcrumbs
2 (3 oz) Pkgs Cream Cheese Softened
4 Tablespoons butter, softened
1/8 teaspoon pepper
2 Cups diced cooked chicken (out of the can)
1 Tablespoon chopped green onion
1 Tablespoon minced parsley (fresh or spice)
2/3 Cup chopped mushrooms
2 (8 0z) cans refrigerated crescent rolls (the big ones)
3 Tablespoons butter, melted
1 (10 3/4 oz) can cream of chicken soup
milk

Directions

In a large bowl mix together cream cheese, the 4 tablespoons softened butter, and pepper. Add chicken, green onions, parsley, and mushrooms. Set aside. Separate crescent rolls to form 8 rectangles: press seams securely. Place up to a 1/2 cup of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges securely. Dip each roll into melted butter and then roll into seasoned breadcrumbs. Place on greased baking sheet. Bake at 400 for roughly 15-20 minutes. Serve with sauce.

Sauce:

Heat cream of chicken soup up and add milk until you have a good gravy consistency.

Sweet Glaze Pork Chops- Janelle Jex

Ingredients

2/3 c brown sugar
1/2 tsp pepper
2 tsp salt
2 tsp dry mustard
2 tsp paprika
2 tsp sage
2 TB water (may need more. Should be pretty thick though)
6 pork chops

Directions

Mix all ingredients together. Put raw pork chops in 9x13 pan and pour glaze over. Bake 350 for 45 - 50 min. Really good with mashed potatoes.

California Salad- Heidi Slater

Ingredients

1 Pkg Spring Green Mix Salad
1 Pkg Feta cheese
1 Pkg Craisins
1 Can Mandarin Oranges
1 Small Pkg Sliced Almonds
1 Bottle Poppy Seed Dressing (from store)

Directions:

Put the salad leafs in a bowl and spread desired amount of craisins and mandarin oranges on top. Next, add the feta cheese, using about half of the package. Sprinkle some almonds on top. Put desired amount of dressing in, and mix. Serve immediately.

Pork Wontons- Rie and Nat Woo

Ingredients:

300 g Minced Pork
6 Water Chestnuts
2 Spring Onions
300 g Prawn
1 Egg
20 Pcs Wanton Pastry
1 1/2 TBS Light Soy Sauce
1 Tsp Sesame Oil

Instructions:

1. Shell prawns, clean and mince or chop into small pieces.
2. Peel water chestnuts, clean, and chop into small pieces.
3. Clean and cut spring onions into small pieces.
4. Put the minced pork into a big dish.
5. Add soy sauce and sesame oil.
6. Mix the meat with seasonings.
7. Add prawns, spring onion, water chestnut, egg and a dash of pepper.
8. Mix together throughly until mixture is sticky.
9. Fill wanton pastry with meat mixture.
10. Deep fry wanton until golden light brown. Serve.

Method of folding Wanton:

1. Place 1 tsp of filling in center and wet the edges of pastry with water slightly.
2. Fold pastry together until edges seal.
3. Press center of pastry slightly to flatten the wanton.
4. If there is some space in the pastry, try to push the air slightly then the edges before tightening it.