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Lamb Meatballs
Lamb Meatballs Submitted by: Rodney Tornes of Johnstown, OH Ingredients: 1-1.5 lbs. ground lamb 1/2 -1 cup chopped onions 1 1/2 Tbsp. salt 1/2 Tbsp. pepper 1 Tbsp. sage 2 cans cream of mushroom soup 1 can cream of celery soup Directions: Preheat oven to 375 F. Mix meat, onions, salt, pepper and sage together.
Summer Squash Pie
Summer Squash Pie Ingredients: 3 cups Zucchini and Yellow Squash combined, grated with skin on 1/2 cup Onion, chopped 1/2 cup Mozzarella Cheese, grated 1/2 cup Swiss Cheese, grated 1/2 cup Parmesan Cheese, grated 1 cup Bacon, cooked, drained and crumbled 1 cup Italian Sausage, cooked, drained and crumbled 1 Pie Shell, unbaked, 9-inch 4
BEST (Bacon, Egg, Spinach & Tomato) Sandwich
BEST (Bacon, Egg, Spinach & Tomato) Sandwich Ingredients: 4 eggs 8 slices turkey bacon 1 sliced tomato fresh spinach 4 sandwich roll sliced onion, optional Mayo, mustard, or condiment of choice. Directions: Cook turkey bacon, set aside. Open up and lay out sandwich rolls. Place several spinach leaves on each bottom bun. Next, add onion
Ground Beef Skillet
Ground Beef Skillet Ingredients: 1 tsp. extra virgin olive oil 1 lb. lean ground beef 1 cup onion, chopped 2 cloves garlic, minced 4 cups frozen mixed vegetables 2 tsp. togarashi (Japanese pepper blend) 3 cups uncooked egg noodles, medium size 4 cups beef broth 1 cup water Directions: Place olive oil in large sauté
Southwest Green Goddess Wraps
Southwest Green Goddess Wraps Ingredients: 1 ripe avocado 3 tbsp plain Greek yogurt 1 tbsp fresh lime juice 1 green onion, chopped 2 tbsp chopped fresh parsley or cilantro leaves 1/4 tsp each salt and pepper 4 corn tortillas (6 inch) 4 slices southwest style cheese 16 slices English cucumber 1/2 cup chopped plum tomatoes
Mushroom, Almond & Cranberry Rice Pilaf
Ingredients: 2 tsp. canola oil 1 small onion, chopped 1-1/2 cups sliced fresh mushrooms 1 can chicken broth (14 oz.) 1-1/2 cups whole grain instant brown rice, uncooked 1/2 cup dried cranberries 1/2 tsp. dried thyme leaves 1/2 cup sliced almonds, toasted Directions: Heat oil in large skillet on medium heat. Add onions; cook and
Beef Stew
submitted by Nikki Howell of Minerva, OH Ingredients: 2 lbs. cubed beef 4 large potatoes, peeled and cubed 2 stalks celery, chopped 1 Tbsp. sugar 1/4 tsp. sweet basil 1/3 cup tapioca 1 pint tomato juice 1 lb. carrots, sliced 1 onion, diced 1 Tbsp. salt, or to taste 1/4 tsp. pepper, or to taste
Southern Salmon Stew
Ingredients: 1, 14.75 oz. can StarKist® Wild Pink Salmon, drained and chunked 1 Tbsp. vegetable oil 1 cup large diced yellow onion 4 medium red potatoes, peeled and diced 2 cups heavy cream ¼ tsp. black pepper ¼ tsp. dried thyme (optional) 2 cups cooked white rice Salt to taste Directions: Heat oil in medium
Italian Broccoli and Pasta
Ingredients: 6 ounces fettucini noodles, uncooked 3 tablespoons green onion (chopped, also called scallions) 2 cups broccoli florets 1/2 teaspoon thyme (dried) 1/2 teaspoon oregano (dried) 1/2 teaspoon black pepper 1 can stewed tomatoes (14.5 ounce) 2/3 tablespoon Parmesan cheese (grated) Directions: Cook noodles according to package instructions (do not include oil or salt), and
Broccoli Potato Soup
Ingredients: 4 cups broccoli (chopped) 1 small onion (chopped) 4 cups low sodium chicken (or vegetable broth) 1 cup nonfat evaporated milk 1 cup dehydrated potatoes prepared with 1 cup water salt and pepper 1/4 cup shredded cheese (like Cheddar or American) Directions: Combine broccoli, onion, and broth in large sauce pan. Bring to
