"Just Like KFC" Coleslaw, suggested by Amy

from Food.com

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice


Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .
2 Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3 Using regular blade on food processor process remaining ingredients until smooth.
4 Pour over vegetable mixture and mix thoroughly.
5 Cover bowl and refrigerate several hours or overnight before serving.

I added some broccoli stalks, extra carrots, extra red onion, and some celery to it. I didn't have buttermilk, so I "made" some by adding some lemon juice to milk. I also added some tarragon to it. It was really, really good!

Sloppy Lasagna, suggested by Amy

From Rachael Ray's 30-Minute Meals

Basically, you break the noodles, cook them. Then, saute ground beef, onions, and carrots until done. Mix together with tomatoes, white wine and some other stuff. Layer some of the noodles, then meat sauce, dollops of ricotta x2. Pour alfredo over the very top with some shredded parm, cook until the cheese is melty. When I make it, I'll add more seasoning to it. I see mixing basil, garlic, oregano, etc. to the sauce and cheese. But, it only took her 40 minutes from chopping to table. 

Note: The actual recipe calls for ground beef and veal and my neighbor made it with ground beef and turkey.  

Layered Chicken Bake, an idea from Amy

Boneless/skinless chicken breasts
diced onion mixed with cream of mushroom soup
slice of Swiss cheese over each chicken breast
covered in Pep Farm croutons

Bake until chicken is done.

Rigatoni-Sausage Pasta Bake, an idea from Amy

I cooked some rigatoni, tossed it with chunks of hot italian sausage, roasted cauliflower and roasted mushrooms. Then I mixed in a jar of spaghetti sauce and some cottage cheese. Baked until the cottage cheese was all melty and served with fresh shredded basil on the top

White Chili with Chicken, from Amy

INGREDIENTS
*2 tablespoons EVOO
*2 cups cubed cooked chicken
*2 cans (14 1/2 ounces each) white beans, drained and rinsed
(I like to use one can of Navy Beans and one can of Great Northern Beans
*1 cup chicken broth
*1 can (4 1/2 ounces) chopped green chiles
*1/4-1/2 of a small onion, diced
*1 teaspoon ground cumin
*1/2 teaspoon oregano
*1/2 teaspoon garlic powder
*1 can of cor, drained (or 1/2-1 10 oz. bag of frozen corn)

DIRECTIONS

1. Pour EVOO in large soup pot, heat and then add chicken. Cook chicken until browned.

2. Place remaining ingredients in soup; mix well. Bring to boil on medium-high heat.

2. Reduce heat to low; simmer, uncovered 15 to 20 minutes until heated through.

Italian Sausage and Broccoli, suggested by Amy

Ingredients

* 1 (16 ounce) package farfalle (bow tie) pasta
* 1 tablespoon olive oil
* 1 pound bulk Italian sausage
* 2 cloves garlic, minced
* 2 1/2 cups chicken broth
* 1/8 teaspoon crushed red pepper flakes
* 1 bunch broccoli rabe, trimmed
* 1/4 cup butter
* 1 1/2 cups grated Parmesan cheese
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

Directions

1. Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
3. When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.

I premade everything on Sunday and I made a few changes:
I used regular broccoli and I added mushrooms to the veggies. I also used italian sausage links.

I sauteed the sausage, garlic, and mushrooms in a little bit of EVOO and then when it was done, I set aside. I put the pasta in to cook. Our pasta pot has a steamer basket so I steamed the broccoli until it was almost tender crisp.

Tonight, I put about 26 oz. of stock into a pot, dumped the sausage and veggies in and set it to boil. I added a few handfuls of fresh spinach to the mix and cooked at a simmer until the spinach was wilty. I then added the pasta and mixed until heated through. Seasoned with crushed red pepper and then added shredded parm until it was melty. Soooo good. Oh, I omitted the butter (because I forgot.) It was a little soupy and not saucey, but I can fix that problem.

"Asian" Pork and "Rice" with "Veggies", from Amy

This is a rice-a-roni concoction I made up.

I marinated some sliced pork in an Asian sesame dressing and I'll stir fry that.
Stir fry some carrots, broccoli, peppers and mushrooms.
Make the fried rice Rice-A-Roni.
Mix everything together.
Sprinkle green onions over it.

Basil-Peach Sangria, suggested by Amy

Basil Peach Sangria
INGREDIENTS (Nutrition)

* 3/4 cup white sugar
* 1 cup loosely packed fresh basil leaves
* 3 1/2 cups peach nectar
* 1/4 cup fresh lemon juice
* 1 (750 milliliter) bottle white wine such as Pinot Grigio

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DIRECTIONS

1. In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.
2. Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.

*These were delicious!

Grandma Rose's Runzas, from Amy

If you've ever driven through Nebraska, you've probably seen the yellow and green signs for "Runza" restaurants all over the place, this is my grandmother's recipe, handed down from her mother, from her mother, etc. There are other recipes out there for these, but this one, is my favorite.

Filling
* 2 lbs ground beef
* 1 medium to large white onion
*1 medium head of green cabbage
*Salt and pepper

Directions
*In a large pot, brown the ground beef and then drain and rinse. Then return to pot.
*In a food processor (you don't need to, you can chop by hand, but this is soooo much faster) finely chop the cabbage and then the onion.
*Add both to the ground beef and stir so everything is all mixed up.
*Turn the heat under the pot onto low to medium-low and cover with a tight-fitting lid. You'll want to steam the filling until the cabbage and onion is cooked and soft.
*As it's cooking, add salt and pepper to taste. I like mine spicy, so I add a great deal of pepper. When it's done, set it to cool. I often will put it in a bowl in the refrigerator overnight and use it the next day.

Dough
*1 pkg yeast
*2 1/2 C warm water
*5 tbsp sugar
*1 tbsp salt
*6 tbsp melted shortening
*5-6 C flour
*Butter

Directions
*In 1/2 cup of warm water, dissolve the package of yeast
*Stir in the remaining 2 cups of water, sugar, salt and melted shortening
*Add approximately 5 cups of flour and stir to make a dough. Gradually add the remaining cup until the dough is no longer sticky.
*Roll out portions of the dough and cut into "squarish" pieces. These can be any size. The larger the piece, the larger the runza. (I know, not very specific...)
*Place 1-3 spoonfuls of the cooled filling (this is dependent on how large the dough pieces are) in the center of the square.
*Gather the edges together and pinch to close off the "dough packet". You'll end up with an oval "ball" of filling and dough. I usually bring 2 opposite corners together, and then the other 2 opposite corners together to seal.
*Bake at 350 for 20-25 minutes until they start to turn golden brown.
*Brush the tops with melted butter, or just rub the stick of butter along the tops.
*When they've cooled a bit, enjoy!!

These can be frozen once they're cooked to save for later. I'll usually make a double batch so I can do this.

Spring Noode Stir-Fry w/Asparagus and Walnuts, suggested by Amy

From the "Rachael Ray Everyday" Magazine


1/4 C. dark sesame oil
2 1/2 tbsp apple cider vinegar
2 tbsp soy sauce
1 1/2 tbsp finely chopped garlic
1 1/2 tbsp finely chopped fresh ginger (I used dried/ground--fresh would have been better)
1/2 pound vermicelli or capellini pasta
1 cup walnuts, coarsely chopped
1 onion, coarsely chopped
1 pound asparagus, cut on an angle into 1-inch pieces
1/2 pound sugar snap peas, halved

*In a small bowl, whisk together: 3 tablespoons sesame oil, vinegar, soy sauce, garlic, ginger, and crushed red pepper.
*In a pot of boiling, salted water, cook the pasta until al dente; drain.
*Heat a large skillet over medium heat. Add the walnuts and toast-2-3 minutes. Transfer to a bowl, wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat. Add the onion and asparagus and cook for 2 to 3 minutes. Add the peas and sesame oil sauce; cook for 1 minute over high heat. Lower the heat to medium, add the pasta and cook, stirring, until heated through.
*Top with walnuts

I added some frozen shrimp for protein, but it would be good with chicken or tofu too.

Southwestern(ish) Orzo and Black Beans, an idea from Amy

Cook and then drain orzo pasta-return it back to the pot.

Drain 1 can of black beans, 1 can of corn, 1 can of mushrooms (I love those stinking things!)

In olive oil, saute some minced garlic, diced onion, and 2 diced tomatoes until the tomatoes are cooked, but not mushy.

Throw the beans, corn, 'shrooms, garlic, onions, and tomatoes in with the pasta and some butter, turn the heat on low so the butter melts. Add salt, cumin, and crushed red pepper to taste.
Squeeze some lime juice over it before you serve.
Next time, I'm making it with fresh cilantro.

White Bean, Chicken, Chili Soup, suggested by Amy

White Bean, Chicken, and Chili Soup, from Wonder Time February 2009

1 tbsp olive oil
2 onions, finely diced
4 cloves garlic, finely chopped
1/4 tsp dried oregano
2 tsp cumin
1 lg. pinch cayenne (optional)
1 lg. pinch allspice
2 (4 oz.) cans diced green chilies
2 lbs boneless, skinless chicken breasts
--you can cook before you dice, or not--
4 cups chicken broth
3 (15 oz.) cans white beans
--2 drained, 1 with liquid--
1 (16 oz.) bag of frozen corn kernels
8 oz. monterey jack cheese
salt to taste

Heat oil in a soup pot over med-high heat and saute onions until translucent, about 5 minutes. Stir in garlic, spices, and chilies and saute for another minute. Add diced chicken and broth, and simmer until the chicken is opaque (if you used raw chicken), about 15 minutes. Add beans, corn, and 1/2 the cheese and simmer another 15 minutes. Taste for salt, and serve with remaining cheese on top.

*I'm using Great Northern Beans, canned corn, and I have no idea what kind of cheese I have in the fridge, so I'll just go with whatever.

Firehouse Favorite Casserole, suggested by Amy

I got this from the Grandma's Frozen Noodles website and package. I made some modifications which are at the bottom. I don't know if you can get these all over the country, but if you can (and you aren't allergic to eggs and stuff) get them. They are fab.

This recipe was submitted by Ron Moeder many years ago who was President of the Denver Fire Fighters Union Local 858 at that time. We have divided the recipe in two as this makes a really large casserole. If you use the Firehouse size, it does freeze well.

Family Size		Firehouse Size
½	lb hamburger	1
1	lb Italian sausage	2
1	cup diced green peppers	2
1	cup diced celery	2
1 medium	onion, diced	l large
4 oz	sliced mushrooms	8 oz
1	16 oz pkg GRANDMA’S WideEgg Noodles, prepared and drained	2
1	28 oz can tomatoes	2
8 oz	can tomato soup	1
½	grated Longhorn cheese	1 lb

Crumble and brown hamburger and sausage in large pan, drain fat. Sautee green pepper, celery, onion and mushrooms until tender. Combine all ingredients except cheese in one or two large casserole dishes. Cover and bake in 350 degree oven for 35-45 minutes. Sprinkle with cheese and bake another 10 minutes until cheese melts.

*I usually don't made this with the sausage, just the ground beef. I also used Spicy V8 instead of tomato soup. The recipe doesn't call for any seasoning, so I usually throw in some salt, pepper, garlic powder and thyme to taste. I'll probably use real garlic next time and saute it with the veggies.

Beans and Tomatoes, an idea from Amy

Basically you take cans of Great Northern Beans, drain and rinse.
Then take roma tomatoes, de-seed them, saute them in olive oil until heated through.
Add the beans and a bit of water so it's kinda soupy.
I usually add garlic to the tomatoes.
Then I season with salt, crushed red pepper, and dill (sounds strange, but it's a good combo.)
Sometimes I add mushrooms to the tomatoes for variety.
Heat the stuff until the beans are heated and done!
I like to put some diced red onion on top as well and I usually serve with garlic bread.

Grilled Apples and Sweet Potatoes, from Amy

I'm going to make apples and sweet potatoes on the grill. I got the recipe from allrecipes.com, but I don't remember amounts or anything.

2 sweet potatoes diced
1 apple, peeled and sliced
brown sugar
ginger (I'm adding ginger...I just like it)

mix everything in a bowl and wrap into 2 or 3 foil packets. Grill over medium heat about 20 minutes (or until sweet potatoes are soft) turning every 5-7 minutes.

Gemelli with Yellow Squash, Peas, and Basil, from Amy

Gemelli with Yellow Squash, Peas, and Basil (I have no idea where this came from. A friend made it at dinner club a couple of weeks ago.)

*coarse salt and ground pepper
*8 oz gemelli or other short pasta
*3 medium yellow squash, quartered lengthwise and thinly sliced
*1 pkg frozen peas
*4 tbsp butter, cut into small pieces
*1 tbsp fresh lemon juice
*1/2 c grated parm
*1/2 c torn fresh basil leaves

1. Cook pasta 2 minutes less than al dente. Add squash and peas. Cook until squash is tender-crisp. Reserve 1/2 c pasta water, drain and return to pot.

2. To mixture in pot--add butter, lemon juice, 1/4 c parm, and 1/4 c pasta water. Season w/ salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats the pasta. Stir in basil, and sprinkle w/remaining parm.

Veggie Stir-Fry, an idea from Amy

I'm doing a veggie stir-fry tonight since I have a ton of veggies in the fridge I need to use. I'm going to just slice carrots, celery, mushrooms, broccoli, cook, coat in hoisin sauce, add baby corn from a can, serve with rice. I might have some left over tri-tip in the freezer that I'll throw in for protein purposes!

Chicken with Wild Mushrooms and Balsamic Cream Sauce, suggested by Amy

From Rachael Ray's 30 Minute Meals

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts,
6 ounces Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Grilled Peaches with Berry Sauce, an idea from Amy

from allrecipes.com
INGREDIENTS
1/2 (10 ounce) package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter or margarine

DIRECTIONS
In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 in. x 12 in). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot coals for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.

Teriyaki Burgers, by Amy

1 lb. ground beef (or turkey)
1/2 c. teriyaki marinade
1 tsp. garlic salt
fresh or canned pineapple slices

Combine the teriyaki marinade with the ground beef and garlic salt. Form into patties. Grill. During the last couple of minutes of grilling, place pineapple slices on the grill until warm and brown. Place pineapple slices on burger add condiments (I used red onion, and the regular stuff) Eat.