fiesta salad

2 bonless skinless chicken breasts
1 can black beans
lettuce
tomato
green onion
Good Seasonings Italian Dressing
salsa

1. Slice chicken into strips and skillet fry in italian dressing.
2. Cook black beans until soft.
3. While chicken and beans are cooking, shred lettuce, slice tomato, and green onions into large bowl
4. When black beans are soft transfer to strainer and rinse in cold water, add to lettuce, tomato, and green onions
5. Make salad dressing by mixing salsa and italian dressing to taste and dress salad
6. Add chicken to salad and serve, garnish with tortilla chips and cheese

Note: above amounts serve 2 large portions

From Laura Albert

Austin’s Chili

1lb ground beef
1 can diced tomatos
1 Green Pepper
1 Onion
1 Big (huge) can of red kidney beans
1 regular can tomato sauce

spices to taste:
Chili powder (a lot)
Salt
Pepper
Hot sauce (Taco Bell 'Fire' – no kidding)
Katsup to taste

Brown the meat, chop up the veggies, throw everything into a pot and cook.

sweterlitsch beef stew

1 package frozen mixed veggies
1 lb cubed beef for stew
1 onion
28 oz. can tomato sauce
water
1/2 head cabbage

1. Brown meat in oil in a large soup pan
2. Add diced onion and cook until tender
3. Add tomato sauce
4. Add water until soupy
5. Add frozen veggies and cabbage
6. Simmer for 1 hour and serve

Note: Amount of ingredients is dependent on how much you want to make. The above amounts will make about 6-8 servings.

From Rose Sweterlitsch

cucumber salad

1-2 cucumbers
salt
sour cream
1 tbs. vinegar

1. Peel and slice cucumbers

2. Salt slices well and let stand for 1-2 hours

3. Squeeze of cucumbers very well

4. Stir in sour cream and vinegar until cucumbers are well coated

Note: Amount of vinegar depends on amount of cucumbers. It is best to start off with small amounts and add after tasting

From Rose Sweterlitsch

mom’s meat sauce

3/4 cup chopped onion
1 clove garlic, mashed
3 tbs. olive oil
2 28 oz. cans chrushed tomatoes with puree
1 cup water
1tbs. sugar
1 1/2 tsp. salt
1 1/2 tsp. oregano leaves
1/2 tsp. pepper
1 bay leaf
1/2 lb. ground beef

1. In a large pan cook onion and garlic in oil until tender but not brown

2. Add meat to pan and brown

3. Add remaining ingredients and simmer uncovered, stirring occasionally, for one hour

4. Remove bay leaf and serve over pasta

Note: Use 1 lb. ground beef for a meater sauce.

from Rose Sweterlitsch

zesty italian vinaigrette

1/4 cup apple cider vinegar
1/3 cup extra virgin olive oil
1 teaspoon minced fresh garlic
1 teaspoon dried parsley flakes
3/4 teaspoon sugar
3/4 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon ground pepper

Whisk all ingredients together until well blended. To maintain freshness, keep refrigerated for up to 4 weeks. For variation, add 1/4 cup soy sauce to the above recipe and use as a marinade for meat, fish or poultry.

traditional maryland oyster stew

1 pint shucked Maryland oysters with liquor
1 quart milk
1/4 cup (1/2 stick) butter
Salt and pepper to taste
Seafood seasoning, if desired

In a 4-quart pan, cook oysters with liquor over low heat until edges of oysters just begin to curl. Add milk, butter, salt and pepper. Heat slowly until hot; do not boil. For an extra zip, sprinkle with seafood seasoning on each serving. Makes about 6 cups of stew.

holiday corn chowder

1/2 cup each chopped onion and celery
1 tablespoon butter or margarine
1 can Del Monte Fresh Cut Whole New Potatoes, drained and sliced
1 cup diced ham (optional)
2 cups half and half or milk
1 15-1/2 ounce can Del Monte Fresh Cut Fiesta Corn, drained
1 can Del Monte Cream Style Corn

Cook onion and celery in butter in large saucepan until tender. Add potatoes, ham, milk and corn. Cover and simmer 10 minutes. Do not boil. Stir frequently. Season with salt and pepper to taste. Serve immediately.

greek salad

Toss:
1 10-ounce bag of mixed salad greens
1 cup ripe olives
3 plum tomatoes, cut into wedges
1 small red onion, thinly sliced
1/2 medium cucumber, cut into wedges
Fresh Greek or Bottled Italian Dressing
Top with 1 8-ounce package feta cheese, sliced or crumbled

Fresh Greek Dressing:
1/2 cup extra virgin olive oil
1 fresh lemon, squeezed (1/4 cup)
1 clove garlic, minced
1 teaspoon dried oregano leaves
Salt and pepper to taste

creamy coleslaw

Makes 4 servings. If you like caraway or celery seeds, add 1/4 teaspoon of either with the mayonnaise and vinegar. You can shred, salt, rinse and pat the cabbage dry ahead, but dress it close to serving time. If you like a tangier slaw, replace some or all of the mayonnaise with an equal amount of sour cream.

1 pound (about 1/2 a medium head) red or green cabbage, shredded fine or chopped (6 cups)
1 large carrot, peeled and grated
2 teaspoons kosher salt or 1 teaspoon table salt
1/2 cup small onion, minced
1/2 cup mayonnaise
2 tablespoons rice vinegar
Ground black pepper

Toss cabbage and carrots with salt in colander, set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

Dump wilted cabbage and carrots into bowl. Rinse thoroughly in cold water (ice water if you are serving the slaw immediately). Pour vegetables back into colander, pressing, but not squeezing, to drain. Pat dry with paper towels.

Pour cabbage and carrots back again into bowl. Add onion, mayonnaise, and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. Can be refrigerated for up to 2 days.