SPICY SOUTHWESTERN SPAGHETTI

This is a perfect recipe for an electric skillet


Ingredients
6 slices bacon,chopped
1 lb lean ground sirloin
3 tbsp olive oil
1 medium onion chopped
3 cloves garlic chopped
1 tbsp worchestershire sauce
1-2 tsp chipotle tabasco sauce (or to taste)
1 28 oz can crushed fire roasted tomatoes
1 15oz can tomato sauce
Salt and pepper to taste
1 lb thin spaghetti

Directions
Cook spaghetti in boiling salted water, drain
In electric skillet over medium-high heat brown chopped bacon, drain on paper towels and set aside
Drain bacon grease, saving 1 Tbsp
Brown ground sirloin in reserved bacon grease until cooked and crumbled, drain and set aside
Heat olive oil in skillet, saute onion and garlic until translucent
Return sirloin to pan, add worchestershire and tabasco
Add crushed tomatoes and tomato sauce bring to a boil, reduce heat and simmer for 10 minutes
Add drained spaghetti, mix well, turn heat to low and simmer an additional 10 minutes until thickened
Serve in pasta bowls, topped with shredded cheddar, scallions and chopped bacon

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RAMEN NOODLE SALAD

This salad can be assembled ahead of time and will keep in the refrigerator for up to a week. We always have some on hand . It goes with a variety of dishes


Ingredients

Dressing
4 1/2 tbsp rice wine vinegar or cider vinegar
1/3 cup oil
3 tbsp sugar
salt and pepper
Flavor packet from chicken or oriental flavor Ramen noodles
Salad
1 pkg cole slaw mix
1 small pkg broccoli slaw
1/2 c toasted almonds
1/2 c sliced green onions
3 tbsp toasted sunflower seeds
1 pkg Ramen noodles crushed and toasted

Directions
Toast almonds, sunflower seeds and crushed ramen noodles in toaster oven until golden
Toss the salad ingredients together
Toss with dressing

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ASIAN BEEF & NOODLES

This is an easy money saving recipe... Great use for Ramen Noodles!





1-1/4 pounds ground beef
2 packages (3 ounces each) Oriental-flavored ramen noodles, separated
2 cups frozen oriental vegetable mixture
1/2 teaspoon freshly ground ginger
3 tablespoons green onion, cut in 1" pieces
1 medium onion, chopped
1 tablespoon garlic, minced
1 teaspoon soy sauce
2 green onions, sliced
In electric skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles.
Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done.
Add beef to skillet once more, cook 1-2 additional minutes.
Sprinkle with sliced green onions

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WEEKLY SLOW COOKER RECIPE

FRENCH DIP STEAK SANDWICHES





INGREDIENTS
2 tablespoons olive oil
1 pound thinly sliced sirloin steak strips
8 ounces sliced fresh mushrooms
1 green bell pepper, seeded and cut into strips
1 medium onion, sliced
10 slices provolone cheese
4 French rolls,
1 (14 ounce) can beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 cup Pinot Noir or other dry red wine
1/4 cup prepared horseradish (optional)
1/274 cup brown mustard (optional)
DIRECTIONS
Heat the oil in an electric skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
Preheat the portable oven to 400 degrees F. Drain the liquid from the slow cooker, and save for dipping. Slice the French rolls lengthwise, like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the rolls. Place slices of provolone cheese on both sides of the rolls, then fill with the beef and vegetables. Close the rolls, and wrap them individually with aluminum foil.
Bake for 10 to 15 minutes in the preheated oven. For crunchier rolls, you can bake them without the aluminum foil. Serve with the juices from the slow cooker for dipping.

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CHICKEN VERONIQUE

This recipe comes from Woman's World magazine...It has become one of our favorites. Its easy, tasty and elegant!






1 tsp salt
½ tsp orange zest
¼ tsp pepper
4 thin sliced boneless chicken breasts
2 tbs butter
2 lg shallots, chopped
1 ½ c seedless red grapes, halved
1/3 cup white wine or chicken broth
½ c cooked white rice
1 tbs chopped parsley

In a bowl combine ½ tsp salt, ½ tsp rosemary, zest and pepper. Sprinkle over all sides of chicken. Melt butter in electric skillet on medium heat, add chicken and cook, turning once, until browned and just cooked through. Remove from skillet and keep warm.
To the same skillet, add shallots and cook stirring until softened, for 3 minutes. Add grapes, wine, salt and rosemary and cook until wine is reduced by half and the grapes are softened. Add cream and reserved chicken with any juices. Cook until heated trough and sauce has thickened
Serve over cooked white rice and sprinkle with parsley

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READER RECIPE SUNDAY

This recipe is courtesy of my daughter Carolyn Kenny Reardon of Payson, AZ
Enjoy!



CAL’S QUICHE
This recipe makes two Quiches, but you can divide the recipe in half if you only want to make one.

Ingredients
1/2 pound thick sliced bacon
(8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese,shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese,grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

Directions
Preheat oven to 350 degrees F . Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside..
Heat olive oil in skillet over medium heat. Saute ham until lightly browned. Remove from heat. Mix it in a small bowl with the bacon.
Divide sour cream, and spread into pie crusts sprinkle with salt and pepper. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

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COOL AND CREAMY MARGARITA PIE

A delicious dessert and tasty drink all in one!


PIE SHELL
1/2 c butter
1 1/4 c crushed pretzels
1/4 c sugar

FILLING
1 14 oz can sweetened condensed milk
1/3 c lime juice
1 tbsp tequila
1 tbsp triple sec
green food coloring
1 c whipping cream
lime wedges

DIRECTIONS
PIE SHELL
Melt butter
Add crushed pretzels and sugar
Press into a 9 in pie pan and chill while making filling

FILLING
Combine sweetened condensed milk, lime juice, tequila, triple sec and 3-4 drops food coloring
Whip cream and fold into mixture
Pour into chilled pie shell
Chill or freeze for 3-4 hours until firm
Garnish with lime wedges

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