Recipes

½ of a large sweet onion, chopped        3 T olive oil 
1 whole head garlic, minced              2 lb. lean ground beef
salt and pepper to taste                 2 t. Italian seasoning blend
pinch each of cumin and sage             ½-1 t. red (cayenne) pepper, according to taste
4 large (28 oz.) cans tomato sauce       1 large (28 oz.) can crushed tomatoes
meatballs, if desired (recipe follows)

Heat oil in large stockpot; add onions and sauté until translucent. Add garlic and sauté just until golden. Add beef and brown thoroughly. Stir in seasonings and tomatoes, reduce heat, cover and simmer 4-6 hours. Serve over pasta of choice. Makes about 8 quarts. (If desired, you can add 1 c. sliced, fresh mushrooms and sauté along with garlic, or use 3 cans mushrooms and add along with tomatoes.)

1 lb. lean ground beef                   ½ c. chopped Vidalia onion
½ head garlic, minced                    salt and pepper to taste
1 t. Italian seasoning blend             pinch each cumin and sage
¼-½ t. red (cayenne) pepper              2 eggs
½ c. dry Italian bread crumbs

Mix all ingredients thoroughly and shape into 1"-3" balls. Add to sauce during last 2 hours of simmering time.

2 boneless, skinless chicken breasts     2 c. all-purpose flour
2 T. seasoned salt                       2 t. pepper
2 eggs, lightly beaten                   ½ c. milk
3 c. spaghetti sauce                     ½ c. mozzarella cheese, shredded
8 oz. spaghetti noodles, cooked          oil for frying 

Place each chicken breast between 2 sheets of plastic wrap; pound with meat mallet until about ¼" thick. Combine dry ingredients; mix eggs and milk. Coat each chicken breast in flour, then in the egg mixture, then back in flour. Fry until chicken is done, about 5 minutes each side. Drain on paper towels. Top with spaghetti sauce and mozzarella cheese. Serve with spaghetti and additional sauce.

4 cans cream of chicken soup             2 cans cream of mushroom soup
1 lb. Velveeta cheese, cut into cubes    2 soup cans milk
2 T. Beau Monde seasoning                salt and pepper to taste
3 c. diced, cooked chicken               cooked white rice

In large pot over low heat, combine soups, milk, cheese, and seasonings. Stir occasionally until cheese is melted. Stir in chicken and heat through. Serve over rice. (*NOTE - An alternative way to prepare this dish is to place a whole, cut-up chicken in a 13"x9"x2" baking dish and pour the soup/cheese mixture over it, baking at 350° for 1 hour, turning chicken pieces halfway through.)

1 can condensed tomato soup              1 lb. ground beef
1 egg, slightly beaten                   1 c. quick-cooking rice, uncooked
¼ c. finely chopped onion                1 t. salt
6 oz. water                              generous dash pepper
1 t. prepared mustard                    1 sm. clove garlic, minced

Mix 1/4 c. of the soup, beef, rice, egg, onion, salt and pepper. Shape firmly into 16 meatballs. Brown in skillet, using shortening if necessary; pour off fat. Blend in remaining ingredients, cover and cook over low heat for 20 minutes, stirring occasionally.

4 c. chicken broth                       2 c. diced celery
1 c. chopped onion                       1 c. chopped bok choy (or) cabbage
2 T peanut oil                           1½ c. sliced fresh mushrooms
2 T dark molasses                        1½ c. fresh bean sprouts
1 T soy sauce                            4-5 T cornstarch
1 lb. cooked chicken, diced              1 can chow mein noodles

In saucepan, bring broth to a simmer. Add celery, onion, and cabbage. Simmer, stirring occasionally, until celery is soft. Heat the oil in a large skillet or wok. Sauté mushrooms until they begin to soften. Add sprouts; cook and stir until soft. Remove celery, onion and bok choy from broth with a slotted spoon. Stir into wok. Add molasses and soy sauce and continue to stir and cook, adding enough broth to keep moist and saucy. Dissolve cornstarch in remaining broth. Stir into wok and cook, stirring as mixture thickens. Add chicken and heat through.Serve over chow mein noodles. (*NOTE - To make this dish Chop Suey, simply serve over steamed white rice instead of noodles.)