Curly Noodle Chicken Soup

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Number of Servings: 9
Calories Per Servings: 193 (1 cup)

Ingredients:

1 pound boneless chicken breasts cut into 1/2 inch pieces
1 large onion, chopped
4 celery ribs, sliced
2 med. carrots
4 garlic cloves, minced
2 TBSP. butter or marg.
2 TBSP. olive or canola oil
1/4 cup flour
1 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. pepper
3 cans chicken broth
1 can (14-1/2oz) diced tomatoes, undrained
6 oz. uncooked tricolor spiral pasta


Directions: In large saucepan or dutch oven, saute the chicken, onion, carrots and garlic in butter and oil for 5 mins. Stir in flour, basil, oregano and pepper till blended. Gradually add broth and tomatoes. Bring to boil. Reduce heat; cover and simmer for 1 hour. Return to a boil; stir in the pasta. Reduce heat; simmer uncovered for 12-15 mins. or till pasta is tender. Enjoy!

Broccoli Lasagna

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Preparation Time: 1 hr. including bake time.
Number of Servings: 1 - 7x11" pan

Ingredients:

9 Lasagna Noodles
3 tbs. butter
1 small onion, chopped
2 cloves garlic, chopped
2 tbs. AP flour
1/4 tsp. ground white pepper
1 tsp. salt
1/8 tsp. ground nutmg
2 1/2 cups milk
2 tbs. chopped fresh parsley
1 pkg. (15oz.) ricotta cheese
1 pkg. (10oz.) Frozen chopped Broccoli-- thawed, drained
1/4 cup grated Parmesan cheese
2 cups shredded Mozarella cheese, divided.


Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3. In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside. 4. In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended. 5. In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray. 6. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Cabbage & Pasta Soup

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Preparation Time: 5 minutes
Number of Servings: 6-10

Ingredients:

1 head cabbage, cut into hunks
1 tablespoon olive oil
5 ounces pasta shells, any type small pasta
4 cups chicken stock


Directions: Heat oil in big stock pot Add cabbage and cook for 2 minutes Add chicken stock Simmer for 30 minutes,with lid on Add pasta,continue cooking for 15 minutes until pasta is done. Serve with some nice bread

BLT Macaroni Salad

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Preparation Time: 20 mins.
Number of Servings: 12

Ingredients:

2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1-1/4 cups diced celery
1-1/4 cups mayonnaise or salad dressing
5 tsp. white vinegar
1/4 tsp. salt
1/8 to 1/4 tsp. pepper
1 pound bacon, cooked & crumbled


Directions: Cook macaroni according to package directions; drain and rinse in cold water. In large bowl, combine mayonnaise, vinegar, salt & pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hrs. Just before serving, add bacon.

Crock Pot Chicken Gumbo Soup

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Preparation Time: 30 m inutes plus crock pot time
Number of Servings: 4-6

Ingredients:

1 large chicken breast diced
2Tbsp.,bacon fat
1 green pepper
3 stalks celery, diced
1 quart chicken broth or stock, canned or homemade
2 cups caned tomatoes
salt and white pepper to taste
1/3 cup uncooked white rice
1 cup cooked sliced Okra or canned or frozen
3 Tbsp. chopped fresh parsley


Directions: In large skillet, saute diced chicken in bacon fat until pieces become firm but not brown, remove chicken. Saute green pepper and celery until translucent but not brown. Put in crockpot along with chicken. Add broth or stock, tomatoes and salt and pepper. Cover pot , turn on Low and cook for 4-6 hours or til chicken is tender.Add rice and Okra during last hour of cooking. Serve Gumbo garnished with parsley. Serves 4-6

Sicilian Italian Sausage

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Number of Servings: 6

Ingredients:

1 pound Italian sausage, raw, cut
1 can mixed vegetables
1/4 cup olive oil
1 teas. oregano
1 teas. garlic, minced
1/2 teas. basil
1 small onion, diced
1/4 cup red wine
1/4 cup tomato paste
1/4 cup grated Italian cheese
1 can tomatoes, diced (16 oz)


Directions: 1. Sauté Italian sausage in olive oil until meat is no longer pink.2. Add onions and garlic and sauté until onions are soft.3. Add tomato paste, tomatoes, VEG-ALL and seasonings; simmer 15 minutes with sausage mixture.4. Add red wine to tomato-sausage mixture and place in casserole dish.5. Sprinkle cheese over top and bake at 350'F. for 20 minutes.

Orange-Glazed Pork Tenderloins

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Preparation Time: 30 minutes
Number of Servings: 4

Ingredients:

8 slices lean pork tenderloin cutlets (1/4 inch thick)
2 teaspoons vegetable oil
Freshly ground black paper to taste
1/4 teaspoon garlic powder
2 tablespoons Worcestershire
4 tablespoons orange juice concentrate
4 green onions sliced
Orange Slices (optional)


Directions: Heat oil in a non-stick skillet. Brown pork on both sides then sprinkle with pepper and garlic powder. Continue cooking pork while combining Worcestershire sauce and concentrate. Pour sauce over meat, add onions and cook over low heat until sauce is thick and glazed. Serve with orange slices if desired

Barbecued Spareribs

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Number of Servings: 4-6

Ingredients:

4 pounds pork spareribs,cut in serving pieces
1 lemon, thinly sliced
1 large onion, thinly sliced
Barbeque Sauce


Directions: Place ribs,meaty side down, in shallow roasting pan. Season with salt.Roast at 450 degrees for 30 minutes. Drain off excess fat. Turn ribs meaty side up. Top ribs with slices of unpeeled lemon and onion. Reduce oven to 350 degrees;continue roasting ribs for 30 more minutes. PREPARE barbecue sauce;pour over ribs.Continue roasting ribs for 1 hour basting occasionally. If sauce gets too thick,add water.If ribs brown too much, cover with foil last 30 minutes.

Turkey Meatballs Tetrazzini

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Number of Servings: 4

Ingredients:

1/2 cup soft bread crumbs
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 pound ground turkey or ground beef
1 teaspoon butter or margarine
1 medium onion, sliced
1/4 pound fresh mushrooms, quartered
2 Tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup grated Parmesan cheese
Hot cooked pasta
Chopped fresh parsley, optional
Additional grated Parmesan cheese, optional


Directions: In a bowl, combine bread crumbs, garlic, basil, salt and pepper. Add turkey and mix well. Shape into i-in. balls. In a skillet, brown meatballs in butter. Stir in onion and mushrooms; saute until golden. In a small bowl, whisk flour and milk until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes. Stir in cheese; serve over pasta. Sprinkle with parsley and additional cheese if desired.

Sweet and Sour Meatballs

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Number of Servings: 3-4

Ingredients:

1 pound ground beef
1 egg
1/4 cup plain bread crumbs
salt and pepper
1 (16oz.) can whole cranberry sauce
1 btl. heinz chili sauce
white rice or broad egg noodles


Directions: Mix ground beef season with salt and pepper, add bread crumbs and egg. Roll into meatballs and brown on all sides. Mix cranberry and chili sauce together in large pot. Add meatballs and cook over low heat about 1 hour or until meatballs are firm. Serve over white rice or noodles.