Hearty Sausage Skillet

I really like this b/c its fast and easy. Got the recipe from www.kraft.com

1/2 lb. sausage sliced ( I use 1 lb. b/c I like a lot of meat)
1 can (14.5 oz.) diced tomatoes, undrained
1 cup water
1 tsp. italian seasoning
1 pkg. Velveeta Shells and Cheese
2 cups broccoli florets

1. Brown sausage on med-high heat for 5 minutes.
2. Stir in tomatoes, water, and italian seasoning. Bring to boil. Add shells. Reduce heat to med-low, cover.
3. Simmer 7 minutes, stirring twice. Add broccoli and cook 5 minutes more or untill tender. Stir in cheese sauce untill well blended.

Philly Steak Salad

Philly Steak Salad

16 oz. flank steak, cut into strips
1 green bell pepper, seeded and cut into stripos
1 large onion, sliced into rings
1 (8 oz) bottle Italian-style salad dressing
1/2 (32 oz) package frozen curly-style French fries
1 (8 oz) package shredded Cheddar cheese
1 head iceberg lettuce, torn into bite-sized pieces
4 tomatoes, quartered
1 (15 oz) can garbanzo beans, drained
1 (8 oz) bottle Ranch-style salad dressing

1- In a covered dish, spread out sliced steak, peppers and onions and pour the Italian dressing over all. Cover and refrigerate for at least 20 minutes.
2- Cook French fries according to package instructions while steak is marinating.
3- In a large skillet over medium high heat, saute steak, peppers and onions until vegetables are tender and steak juices run clear. Separate steak mixture into 8 equal portions while in the skillet, and top each portion with cheese. Cover and set aside to let cheese melt.
4- Arrange lettuce, tomatoes and garbanzo beans on 8 separate plates. Top each salad with 1/8 of the French fries and 1/8 of the steak mixture and serve with ranch dressing.
Makes 8 servings.

Tortilla Soup

1-2 Boxes of Chicken Broth (depends how many you want to serve and how much broth you want)
1/2 Head of cabbage chopped
1/2 Large onion chopped
Chopped carrots (or baby carrots)
Chopped celery
1 Can of garbanzo beans
1 Can tomatoes (I like to cut them into halves, but its optional)
Lemon juice to taste
Cilantro
2 chicken breasts cubed
Top with tortilla chips, grated cheese, cut up avacado (optional)
*Optional-chop the rest of your onion with cilantro to put in your soup fresh...it tastes so much better to add the fresh onion and cilantro at the end! I just put mine in my miniature food chopper together.

Boil all the ingredients together until the carrots are soft. You can cook your chicken before, or you can have it cook in the soup, OR-you can add canned chicken.

Sorry I don't know all the measurements for the carrots and everything, I just eyeball it and add as much as I like! Hope some of you try it, my husband LOVES it and makes for good leftovers!

SPUDNUTS

SPUDNUTS

1 quart milk 2 Tbs yeast(mix w/ ½ cup water & a little sugar)
½ cup shortening 5 eggs
½ cup butter 2 cups mashed potatoes
1 Tbs salt 1 cup sugar
¼ tsp nutmeg enough flour to make soft dough
½ tsp lemon juice or vinegar

Scald milk. Add shortening, sugar, lemon juice, nutmeg, some flour, salt, eggs and yeast; mix. Add all other ingredients; let rise twice. Roll out ½ of dough, ½ inch thick. Cut out shapes. Let rise. Repeat with other half of dough. Cook first half in Crisco. Pull out and dip in glaze. Drain on cake rack.

GLAZE
1 cup hot milk
powdered sugar (maybe 4 lbs; enough to make desired consistency)
vanilla to taste

Jambalaya Pasta

1 lb fettucine noodles 1 stick butter
chicken breast, sliced cajun seasoning
raw shrimp bell peppers and onions, sliced
1 can diced tomatoes 1/2 cup clam juice(or juice from one can of clams)

Cook noodles per directions. Melt butter in large skillet. Add chicken, peppers and onions. Saute until chicken is almost done. Add shrimp, tomatoes, clam juice and cajun seasonings. Cook until shrimp is pink. Serve over pasta; parmesan optional.


Salmon with Black Beans and Rice

2 cups rice cumin
olive oil lemon juice
4 cups chicken broth pinch sugar
1/2 large onion, diced salt pepper to taste
minced garlic slab of salmon
1 can black beans cajun seasoning

Heat a few tablespoons of oil in pot. Saute half of the onions and garlic a few minutes. Add rice; saute few minutes. Add chicken broth; cook as directed. Put beans, rest of onions, garlic, pinch cumin, pinch sugar, splash lemon juice, glug of olive oil in saucepan. Simmer until beans are tender; taste and add salt and pepper as needed. Heat oven to 375. Rub both sides of salmon with some olive oil and season with cajun seasoning. Bake, uncovered, about 15 minutes, or until fish flakes easily in middle(but still moist).