Ingredients

• 3 Tbsp olive oil
• 1/2 onion chopped
• 8 large tomatoes, peeled and cut into big chunks
• 6 cloves garlic, minced
• 1 bay leaf
• 1/2 C red wine
• 1 Tbsp honey
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tsp balsamic vinegar

Instructions

1. In your Instant Pot, add the olive oil, onion, and garlic and saute until soft.
2. With the saute feature still on, add the large tomatoes, and bay leaf and saute for 4-5 minutes until tomatoes start to get soft and release their natural juice.
3. Turn the saute feature OFF, and add the red wine, honey, basil, oregano, marjoram, black pepper and salt and give it a good stir. Place the lid on the Instant Pot, seal the valve and set the pot for manual (high pressure) for 5 minutes.
4. Once the pot beeps finished, release the pressure, and add the balsamic vinegar before using your immersion blender (or, if without, pour into your blender) to blend until smooth. Test, and flavor with additional salt/pepper if needed.
5. Pour into canning jars leaving at least one inch of head room – refrigerate or, freeze for up to 3 weeks.

INGREDIENTS

FOR THE PASTA SALAD

kosher salt

1 lb. dry pasta, such as elbow, bow tie, or rotini

1 15-oz. can corn kernels

1 15-oz. can black beans

1 c. shredded Cheddar

1 c. halved cherry tomatoes

2 avocados, diced

1/3 c. Chopped cilantro

FOR THE DRESSING

1 c. Greek yogurt

1/3 c. extra-virgin olive oil

1 tbsp. honey

1 tbsp. apple cider vinegar

2 cloves garlic, minced

2 Limes, juiced

1/2 jalapeño, chopped

1 1/2 tbsp. Taco Seasoning

kosher salt

 

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and and cool, 5 minutes.
2. Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.
3. Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate 1 hour before serving.

SALLY MCKENNEY

 

 

Main Dishes

Chicken Spaghetti Casserole

17 oz pkg spaghetti, cooked 3 cups cooked chicken

1 green pepper – sauteed ½ cup mayo

.1 can sliced water chestnuts 2 ½ tsp flour

1 can sliced mushrooms 1 lg onion, chopped

1 small can diced pimento 1 cup milk

¼ cup dry white wine garlic powder

1 can cream of mushroom pinch of nutmeg

½ cup parmesan cheese 3 c shredded cheddar

Saute pepper or celery in butter. Add flour and stir. And milk, wine, soup, and garlic powder and simmer 10 minutes. Add chicken, spaghetti and cheese (reserve 1 cup cheddar for top). Spray pan with pam and put in 10×13 pan. Cook at 350 for 30 minutes. Add rest of cheese and cook 15 minutes more.

Dorito Casserole

1 can golden mushroom soup 1 large can Pet milk

1 can cream of chicken 2 tbs taco sauce or salsa

1 medium onion, chopped 1 cup cheddar cheese

3 cups chicken, chopped Doritos

Cook chicken and debone. Mix first five ingredients in saucepan and bring to boil stirring constantly (or microwave on high 5-10 minutes). Place doritos on bottom of dish so no dish shows. Combine chicken and sauce and pour over. Take 1 cup sharp cheddar cheese and sprinkle with paprika. Cook at 350 25 minutes until bubbly.

Chicken and Cheese

4 boneless chicken breasts 6 slices Swiss cheese

1 can cream of chicken 1 pkg. Stove Top Stuffing

Preheat oven to 375 degrees. Place chicken in bottom of 9×9 inch pan sprayed with Pam. Cover chicken with all Swiss cheese slices. Empty can of soup concentrated on top of cheese and spread evenly. Prepare stuffing according to directions on package. Place on top of all other layers, cover with foil, and bake 30 to 40 minutes or until bubbly.

Cola London Broil

1 chuck shoulder steak 2 inches thick (about 2 1/2-3 lbs.)

2 cloves garlic, minced 2 tbsp. vegetable oil

1 c. bottled cola soda 1/4 tsp. prepared mustard

2 tbsp. Catsup 1 1/4 tsp. salt

1/4 tsp. black pepper 1 tbsp. vinegar

1 tbsp. soy sauce

Pierce meat deeply all over on both sides with 2-tined fork. Put meat in a large, non-metal dish. Saute garlic in oil until very lightly browned. Remove from heat and add remaining ingredients. Pour over meat. Cover and marinate in refrigerator for 24 hours, turning occasionally and piercing each time it is turned. Remove steak from marinade; pat with paper toweling to remove excess marinade. Grill 5 inches from hot coals, basting with the marinade for about 10 minutes on each side for rare. Remove from grill; top with a chunk of butter and slice thinly on the diagonal.

BBQ Brisket

5-6 lb. Brisket 1/4 c. liquid smoke

1/2 c. soy sauce 1/4 c. Worcestershire

4 drops Tabasco sauce 2 tbsp. black pepper

1/4 tsp. seasoned salt 2 tbsp. dry mustard

1 tbsp. garlic powder

Mix together all but brisket. Pour this mixture over brisket in crock pot. Cook on high for 1 hour, turn to low and cook overnight. When almost ready to serve, drain liquid, reserve 1 cup and mix with 1 cup of barbecue sauce. Pour this back over brisket and cook on high for 1 or 2 more hours.

Chicago Style Spinach Deep Dish Pizza

1 can (10 oz.) refrigerated pizza crust

1 pkg. (10 oz.) chopped spinach, thawed, well drained

1 pkg. (16 oz.) part-skim mozzarella cheese, shredded

1/4 c. (1 oz.) Parmesan cheese, shredded, divided

1 can (28 oz.) tomatoes, drained, cut up

2 garlic cloves, minced

2 tsp. dried oregano leaves

1/2 tsp. red pepper flakes, optional

Heat oven to 500 degrees. Press pizza crust onto bottom and sides of well greased 10 inch deep dish pizza pan or 9 x 13 inch baking dish. Mix spinach, mozzarella cheese and 2 tablespoons Parmesan. Spread evenly over crust. Mix tomatoes, garlic, oregano and pepper flakes. Spread over cheese mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 10 minutes. Reduce heat to 375 degrees and bake for an additional 20 minutes. Serves 6.

Alfredo Sauce

1 pint half and half or cream 1 stick butter

2 Tbs cream cheese 1 tsp garlic powder

½ – ¾ cup parmesan cheese

In saucepan melt butter. Add cream cheese. When cream cheese is softened, add cream and garlic. Simmer 15-20 minutes on low. Serve over fettuccini

Sides and Salads

Vegetable Casserole

1 can cream of chicken soup 1 can corn

1 sleeve ritz crackers 1 can Veg-all

1 stick melted butter 1/2 cup chopped onion

2 cups grated cheese

Melt butter – add crushed ritz crackers. Mix all remaining ingredients. Place in casserole dish and top with crackers. Bake in 350 oven for 35 minutes.

Spaghetti Salad

10 oz. spaghetti, break into 1/3’s

1/4 of large red onion

2 tomatoes (lg), diced (no seeds)

1 large cucumber, diced

Bottle of Wish-Bone Italian dressing

1 Tbs McCormick Salad Supreme

Cook spaghetti, drain and rinse well with cold water. Add other ingredients except dressing. Add 1/2 bottle of dressing and mix well. Refrigerate overnight. Before serving, add rest of dressing.

Squash Casserole

2 lbs yellow squash 1 carrot (finely grated)

1 med. onion, diced 2 tsp chopped pimento

1 can cream of chicken soup 1/2 pint sour cream

1 8 oz pkg Pepperidge Farm Herb Stuffing

Cook squash. Season with salt, pepper, and butter. Add all other ingredients except stuffing. Mix about 2/3 of stuffing with squash casserole. Cover with remaining stuffing. Bake at 375 or 350 for 25-30 minutes.

Blueberry Salad

2 pkgs jello – grape 2 cups hot water

1 lg can pineapple (undrained) blueberry pie filling

Dissolve jello in water. Cool. Add pineapple and filling. Congeal.

Topping:

8 oz cream cheese (softened) 1 tsp vanilla

¼ cup sugar 1 cup sour cream

Mix ingredients and spread over jello mixture. Sprinkle top with pecans (optional).

Potato Casserole

1 24 oz. box shredded hash-brown potatoes, frozen

1 can cream of chicken soup 1 cup sour cream

1 stick of margarine 1-2 C corn flakes

8-10oz cheddar cheese, grated salt & pepper to taste

Thaw potatoes. Crumble, add soup, sour cream, salt and pepper, and cheese. Melt butter and mix with corn flakes. Pam casserole dish – add potato mixture. Top with corn flakes. Bake 30 minutes covered with foil at 350. Remove foil and cook till brown (about 15 minutes).

Sweet Potato Casserole

4 c. sweet potato, cooked and mashed

1 tbsp. Vanilla 2 eggs

1 c. white sugar 1 1/2 c. melted margarine

Mix well put into 9 x 13 pan. –TOPPING:–

1 c. brown sugar 1/2 c. flour

1 c. nuts (pecans) 1/2 c. butter

Mix until crumbly, put on top of sweet potatoes. Bake at 350 degree oven for 30 to 35 minutes.

Soups

Crock Pot Chicken & Dumplings

4 chicken breasts 2 cans chicken broth

1 cup water 3 cubes chicken bouillon

1 carrot, chopped 1 small rib celery, chopped

1 onion, chopped 12 large flour tortillas

Combine all ingredients in slow cooker/Crock Pot, except tortillas. Cook on low 8-10 hrs. Take out chicken and remove skin & bones, place broth on stove in large pot. Cut chicken into bite-size pieces and return to broth. Bring to slow boil (medium to medium high).

Cut tortillas in 1/2, then in 1″ in strips. Place strips into broth and boil gently for 15-20 minutes, stir occasionally. Broth should thicken but if too thin, combine 1 tbsp cornstarch with enough water to dissolve and stir into dumplings. Allow to cook 5-10 minutes more.
Enjoy!

Easy Crock Pot Potato Soup

3 potatoes, peeled & cut into bite size pieces

1 lg. Onion 1 carrot, chopped

1 stalk celery, chopped 1 tbsp. parsley

5 c. water 1 tbsp. Salt

4 chicken bouillon cubes Pepper to taste

Cook on low 10 to 12 hours or on high 3 to 4 hours. During the last hour of cooking, add 1 1/2 cups milk.

Pasta Fagioli
I half the recipe and use whatever veggies and beans I have

3 tsp. Oil 2 lb. Ground beef
12 oz. Onion; chopped 88 oz. Beef stock 14 oz. Carrots slivered 14 oz. Celery; diced 48 oz. diced tomatoes 2 1/2 tsp. Pepper 2 C. Red Kidney beans 3 tsp. Oregano
2 C White kidney beans 5 tsp. Parsley;
1 1/2 tsp. Tabasco sauce 48 oz. Spaghetti sauce
8 oz.pasta (any type)

Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup!

Wendy’s Chili

2 lbs. fresh ground beef 1 qt. tomato juice
1 (29 oz.) can tomato puree 1 tsp. Cumin

1 1/2 c. chopped onion 1 tsp. salt

1/2 C. celery, diced

1/4 C. chili powder

1/4 C. green pepper, diced
1 1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
15 oz. can red beans, drained
1/2 tsp. each: black pepper, oregano, sugar

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Baked Potato Soup

4 large potatoes 2/3 cup butter

2/3 cup flour 1 ½ quarts milk

4 green onions, chopped 1 cup sour cream

2 cups bacon, crumbled 5 oz cheddar, grated

salt & pepper to taste.

Bake potatoes until fork-tender. Melt butter in medium saucepan. Slowly blend in flour with a wisk until thoroughly blended. Add milk gradually, constantly whisking. Whisk in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half. coop out meat and set aside. Chop ¼ potato peels and discard the rest. When milk mixture is hot, whisk in potatoes. Add green onion and potato peels. Whisk well, add sour cream and bacon. Heat thoroughly. Add cheese a little at a time until all is melted.

Pumpkin Soup

2 1/2 C. Cooked mashed pumpkin (canned or fresh)

3 C. Low-Sodium Veggie broth (water will do in a pinch)

1 Small onion, chopped 1 C. Evaporated skim milk

Salt/Pepper to taste 1 Tbsp. Curry powder

Plain nonfat yogurt

Saute onion in a little broth until transparent. Combine pumpkin with broth and add onion. Bring to boil and continue to boil for 5 minutes. Lower heat to simmer; add milk; season to taste. Continue to simmer until heated through, stirring constantly. Serves 6-8.

German Sausage Chowder

1 lb. (8 links) fully cooked bratwurst

or knackwurst* cut into 1/2 inch pieces

2 med. (2 c.) potatoes, peeled and

chopped

1 med. (1/2 c.) onion, chopped

1 sm. (4 c.) cabbage, shredded

3 c. milk

3 tbsp. all purpose flour

1 c. (4 oz.) Swiss cheese, shredded

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used

Chili’s Chicken Enchilada Soup

This recipe may be halved. Masa Harina is a type of corn flour.
1/2 C. Vegetable oil 1/4 C. Chicken base
3 C. diced Yellow Onions 2 tsp. ground Cumin
2 tsp. Chili Powder 2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper 2 C. Masa Harina
4 qt. Water (divided) 2 C. crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.

Desserts

Peanut Butter Chocolate Chip Oatmeal Cookies

1 cup shortening 2 cups flour

1 cup sugar 1 ½ cups oatmeal

1 cup brown sugar 2 tsp baking soda

2 eggs ½ tsp salt

1 tsp vanilla 1 cup peanut butter

12 oz bag of chocolate. chips

Thoroughly cream shortening, sugars, eggs, and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Add oatmeal and chocolate chips. Mix well. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 350 for 7-10 minutes.

Lemon Bars

1 lemon cake mix 1/3 c sugar

8 oz cream cheese, softened 2 eggs

1 tsp lemon juice

Mix dry cake mix, 1 egg, and oil (as called for in cake mix) until crumbly; reserve 1 cup. Pat remaining mixture lightly in an ungreased 13x9x2 pan. Bake 15 minutes at 350. Beat cheese, sugar, lemon juice, and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into bars.

Cherry Crisp

3-8 Tbs margarine Cake mix (white or yellow)

1 can cherry pie filling

nuts and pineapple (optional)

Put cherries into baking dish. Sprinkle cake mix on top. Place small pats of butter on top of cake mix. Bake at 350 for 45 minutes.

Butter-Nut Cake

1 cup Crisco or 2 sticks margarine 2 cups sugar

2 1/2 cups cake flour 4 eggs

1/2 cup self rising flour 1 cup milk

1 Tbs butternut flavoring

Cream Crisco, sugar and eggs on high speed for 10 minutes. Add 1 cup flour and beat 1 min. on 3rd speed. Add rest of flour and milk alternatively and beat for 1 min. on 3rd speed. Add flavoring and mix. Bake at 350 in 3 layers.

Butternut Cake Frosting

1 stick margarine 1 box powdered sugar

1 8oz cream cheese 1 Tbs butternut flavoring

1 cup chopped pecans

Mix until smooth and spread.

Meringue Cookies

½ tsp cream of tarter 2 egg whites

½ cup chocolate chips ½ cup sugar

½ cup nuts (optional)

Preheat oven to 350  for 15 minutes. Beat egg whites. Add sugar. Fold in chocolate chips and nuts. Drop on cookie sheet by spoonfuls. Put in oven and turn oven off. Leave cookies in oven for 6 hours. Or bake cookies in 275 oven for 30 minutes or until dry.

Goo

1 cup sugar 4 cups corn flakes

1 cup white corn syrup 2 cups rice cereal

1 cup peanut butter 1/4 cup butter

Combine sugar and syrup in saucepan. Heat. Stir in peanut butter and butter. Add cereal. Mix well. Press into buttered 9×13 pan.

Magic Peanut Butter Middles

1 1/2 cups flour 1/2 cup cocoa

1/2 tsp baking soda 1/2 cup sugar

1/2 cup brown sugar 1/2 cup margarine

1/4 cup peanut butter 1 tsp vanilla

1 egg

filling:

3/4 cup powdered sugar 3/4 cup peanut butter

In small bowl, combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugars, margarine, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in flour mixture until blended; set aside. In small bowl combine filling ingredients; blend well. Roll into 30 1 inch balls.

For each cookie, with floured hands, shape about 1 tbs dough around 1 peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake in 375 oven 7-9 minutes or until set and slightly cracked. Cool on wire racks.

Frozen Strawberry-Yogurt Pie

16 oz. vanilla yogurt 8oz cool-whip, thawed

graham cracker crust 2 c strawberries, sweetened (chopped)

Fold yogurt into whipped topping, blending well; fold in strawberries. Spoon into crust. Freeze at least 4 hours. Move to refrigerator 30 minutes before serving.

French Silk Pie

2 eggs 3/4 cup sugar

1/2 cup soft stick butter 1/2 tsp vanilla

2 squares chocolate (unsweetened) melted

Blend all ingredients in blender – blend long until smooth. Look for color change to light brown. Put into graham cracker crust. Top with cool whip or cool whip with creme de menth.

Apricot Jam Bars

2 c all purpose flour 1/4 tsp salt

3/4 c butter or margarine 1 tsp vanilla

1 egg 3/4 – 1 c apricot preserves

1 pkg. Pillsbury Cocunut Pecan Frosting Mix

Preheat oven to 350. Lightly spoon flour into measuring cup and level. In large bowl, combine ingredients, except preserves. Blend at low speed until crumbly. Press 2 1/2 cups mix into ungreased 9×9 or 11×7 pan. Sprinkle remaining mix on top. Bake 25-35 minutes or until light golden brown. Cool and cut

.Peanut Butter Candy

1 1/4 cups powdered sugar 1 cup peanut butter

1 1/4 cups powdered milk 1 cup corn syrup

Mix all ingredients. Form into balls. Place on waxed paper.

Pound Cake

5 eggs 1 cup butter or crisco

5 Tbs orange juice 2 cups cake flour

1 3/4 cups sugar 1 tsp vanilla

beat sugar and butter. Add orange juice. Beat eggs and mix eggs and flour little at a time. Add vanilla and bake 1 hour at 300.

Fruit Pizza

1 package(18 oz) refrigerated sugar cookie dough

1 package (8 oz) cream cheese — softened

1/3 cup sugar

Assorted fresh fruit* (select about three)

* apple, strawberries, banana, kiwi, blueberries, etc. If using fruits that brown (ie: apples, bananas) wait until ready to serve to cut and spread fruit on pizza

Preheat oven to 350 degrees. Press sugar cookie dough into a 12 inch circle on round baking stone or cookie sheet. Bake 10-1 5 minutes until golden brown. Cool for ten minutes then remove from pan. Cool completely. Spread sugar and cream cheese mixture over crust and arrange sliced fruit over top. Chill.

Snickerdoodles

1 stick margarine 1 c. sugar

1 egg 2 tbsp. milk

1/2 tsp. Vanilla 2 c. all-purpose flour

1/4 tsp. baking soda 1/4 tsp. cream of tartar

1/4 tsp. Salt 1/2 c. chopped nuts

In a mixing bowl cream margarine and sugar until light and fluffy. Add egg, beating well. Blend in milk and vanilla. Thoroughly stir together flour, baking soda, tartar and salt. Stir into creamed mixture. Blend in chopped nuts. Form dough into 1 inch balls. Place balls 2 inches apart on greased cookie sheet. Lightly flatten balls with sugared bottom of a tumbler. Bake at 375 degrees for 10-12 minutes. Makes about 4 dozen

Chocolate Chip Cream Cheese Bars

1 pkg. fudge cake mix 1/3 c. vegetable oil

1/3 c. sugar 2 eggs, divided

1 (8 oz.) cream cheese 1 c. chocolate chips

Mix dry cake mix, 1 egg and oil until crumbly. Reserve 1 cup for topping. Pack remaining crumb mixture into ungreased 9×13 pan. Bake for 15 minutes at 350 degrees. Beat cheese, sugar and 1 egg until light and smooth. Stir in chocolate chips. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer at 350 degrees. Cool before cutting.

Graham Cracker Bars

1/2 c. margarine 3/4 c. brown sugar, packed

1 (6 oz.) pkg. chocolate chips

1/2 c. nuts, chopped (walnuts, peanuts, almonds)

Preheat oven to 400 degrees. Line a 10 x 15 inch jelly roll pan with graham crackers. (You may wish to spray pan with Pam first.) Melt margarine on stove and add brown sugar. Stir on high heat until it bubbles and is foamy. Pour over crackers. Place in oven until it bubbles again. Remove from oven and sprinkle chocolate chips over top. Wait a few minutes until chips are shiny, they are melted and ready to spread with the back of the spoon. Sprinkle with nuts. Cool in refrigerator and break apart when set.

Double Chocolate Chess Pie

½ c butter 2 Tbs flour

2 oz. Unsweetened chocolate 1 c sugar

3 eggs, lightly beaten

¼ c Cream de cacoa liqueur 1/8 tsp salt

1 ½ tsp Vanilla extract 1 baked pie shell

Preheat oven to 350. In a medium sauce pan over low heat, melt butter and chocolate. Remove from heat. Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until smooth. Pour into pie shell. Bake for 30-35 minutes or until set. Cool on a wire rack for at least 30 minutes. Serve with ice cream or whipped cream.