Family Recipes
2 tablespoons olive oil
1 cup coarsely chopped onion
1 cup chopped celery
2 cloves garlic,minced
1-15oz can chickpeas, drained and rinsed
1-15 oz can kidney beans, drained and rinsed
1 cup coarsely chopped tomato (canned tomatoes okay)
1-8 oz can tomato sauce
1 cup water
1-2 jalapeno peppers, minced
1 tablespoon chili powder
2 teaspoons sugar
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
2-1/2 cups (10 oz) frozen cut green beans
Heat olive oil in large skillet over medium heat until hot. Add onion, celery, and garlic. Cook and stir 5 minutes or until onion is translucent. Add remaining ingredients except green beans. Bring to a boil; reduce heat to low. Simmer, uncovered, 20 minutes. Add green beans. Simmer, uncovered, 10 minutes or until green beans are just tender. Garnish with fresh oregano.
I don't care for green beans, so I didn't use them and the taste of the "two bean" casserole was great. I also prepared this adding canned lima beans at the same time as the other beans instead of the green beans and it was better yet.
1 cup salsa (mild or hot, keeping in mind that this dish is spicy)
2/3 cup uncooked elbow macaroni or small shells,bowtie pasta, wagon wheel, or mini penne
3/4 cup water
2 teaspoons chili powder
1-15 oz can kidney beans, rinsed and drained
1 8-oz can tomato sauce
1/2 cup shredded cheddar cheese
Heat all ingredients except cheese to boiling in a 10-inch skillet; reduce heat to low.
Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese.
1 box - 16 oz penne
pasta
2 jars (6 oz each) marinated artichokes hearts,drained
1 14-1/2 oz can diced tomatoes with Italian herbs, drained
6 oz (about 1-1/2 cups) crumbled feta cheese, regular or flavored
2 Tablespoons extra virgin olive oil
Fresh parsley (optional)
Salt and Pepper to taste
Cook pasta until al dente, at least 10 minutes. While pasta is cooking, chop artichoke hearts and combine in a bowl with tomatoes, cheese, oil, parsley, salt and pepper. When pasta is done, add about 1/2 cup pasta water to sauce (don't make it too soupy). Drain the pasta, season with salt and pepper and toss with the sauce. Makes 4 servings.
1 can salmon, minced fine
1 cup cracker crumbs
2 onions, chopped fine
salt
onion
butter
parsley
3-1/2 cups milk
2 eggs, beaten
Mix salmon, cracker crumbs, onions, and spices; set aside. Heat milk and stir the 2 beaten eggs into it. Pour over salmon mixture. Bake 30 minutes at 350 degrees.
From Chicken
of the Sea
12 oz albacore tuna,
drained and flaked
6 oz white crabmeat,
drained
4 oz tiny shrimp, drained
6.5 oz chopped clams, drained
1/2 cup refried beans
1/4 cup chopped black olives, drained
1/4 cup chopped green chiles, drained (jalapenos work fine,too, but use fewer)
1 cup cooked long grain rice
1/4 cup hot salsa
2 Tablespoons chopped fresh cilantro leaves
8 flour tortillas
Canola oil for frying
2 cups shredded lettuce
Sour cream and picante sauce
Mix together filling ingredients until well blended. Divide filling evenly among
tortillas. Roll up tortilla burrito style, being careful to tuck in ends and
securing with toothpicks. Heat one inch of oil in a large frying pan and fry
for 3 minutes. Turn tortilla rolls over and fry for 3 more minutes. Continue
turning and frying, if needed, until tortillas are crispy brown. Drain chimichangas
on paper towels. Serve on a bed of shredded lettuce along with condiments.
Note: watch the frying it may not take 3 minutes per side. also use soft malleable tortillas, they are easier to wrap. These can be finger foods.
1 9-oz package refrigerator
spinach or cheese ravioli
1/3 cup prepared basil pesto
1/3 cup sour cream
1/3 cup whipping cream
1/8 tsp fresh lemon zest
1-21 oz pouch or 2-3 oz pouches of Chicken of the Sea Premium Albacore, Salmon,
or Light Tuna
2 Roma tomatoes, cut into one inch pieces
1-1/2 tbsp toasted pine nuts
Shaved or grated fresh parmesan cheese
Fresh basil leaves for garnish
Cook ravioli according to package directions; drain. Meanwhile, in saucepan whisk
together pesto, sour cream, whipping cream, and lemon zest. Heat slowly on low
heat until heated through; stir constantly. Add tomatoes and gently flake the
seafood; heat. Salt and pepper to taste. Fold ravioli into creamy seafood sauce.
Top with pine nuts and parmesan cheese. Garnish with basil leaves. Makes 2 servings.
Crumbled crisp bacon or
veggie bacon bits
Canned or fresh cooked shrimp (large work best)
Boiled white onions (canned)
Sliced celery
Carrot curls
Tomato wedges
Salad greens
French dressing, Catalina dressing, or recipe below
Salad Dressing
1/2 tsp salt, 1/4 tsp sugar, 1/8 tsp pepper, 1/8 tsp paprika, 1/3 c vegetable
oil, 2 Tbsp vinegar. Makes 1/2 cup.
2 tsp salt, 1 tsp sugar, 1/2 tsp pepper, 1/2 tsp paprika, 1-1/2 c vegetable
oil, and 1/2 c vinegar. Makes 2 cups.
Combine and shake well in covered jar.
Mix all ingredients together shortly before eating. Serve with croissants or other light rolls.
1 10-1/2 ox can
condensed cream of celery soup
1-1/3 cups water
1/4 teaspoon salt
1/4 cup finely chopped onion
dash pepper
1-1/3 cups minute rice
1-1/2 cups cooked peas
1 - 7oz can tuna, drained and flaked
1/2 cup grated Cheddar chees
In saucepan, combine soup, water,salt, onion, and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1-1/2 quart casserole. Make 3 layers in casserole, using Minute Rice (right from box), peas, and tuna. Add remaining soup. Sprinkle with grated cheese. Bake, covered, at 375 degrees for 20-to 25 minutes, cutting through mixture with knife after baking 10 minutes. If desired, garnish with strips of pimento before serving. Makes 4 servings.
1 pound penne pasta Bring a large pot of water to a rapid boil;add salt. Add pasta and cook according
to package directions until al dente. Drain and return pasta to the pot with
1 Tablespoon olive oil and 1 clove garlic put through a garlic press. Stir to
combine. Keep warm. In a large skillet, heat remaining 4 tablespoons olive oil
until hot but not smoking. Add garlic matchsticks and cook until golden, stirring
constantly. Add rosemary and cook for 1 minute. Remove garlic and rosemary from
the skillet; set aside. Add onion and cook, stirring until golden. Add shrimp
and jalapenos to the infused oil and cook, stirring until the shrimp are just
done. Add peppers, basil, salt and pepper and cook until the peppers are cooked,
yet still crisp. Make a well in the center of the skillet and add tamari, Worchestershire
sauce, sherry, and sugar. Stir to dissolve the sugar. Return the garlic and
rosemary to the skillet. Add olives and sliced basil and cook until heated through,
1 to 2 minutes, stirring occasionally. Serve the shrimp and peppers over warm
penne. Garnish with sprigs of basil. Serve immediately. Hint: start the penne and the shrimp at the same time, otherwise the penne
gets cold.
5 Tablespoons extra-virgin olive oil
8 cloves garlic, cut into matchsticks, plus 1 more for pressing
1 Tablespoon finely snipped fresh rosemary leaves
1 large onion, thinly sliced
1 pound large shrimp, peeled
2 jalapeno peppers, seeded and finely diced
1/2 medium red pepper, seeded and cut into strips
1 medium yellow pepper, seeded and cut into strips
Salt and pepper
1 Tablespoon tamari sauce (you can substitute soy sauce)
2 Teaspoons Worchestershire sauce
2 Tablespoons medium dry sherry
2 Teaspoons sugar
1/3 cup pitted and halved black olives
1/2 cup thinly sliced basil leaves, plus whole leaves for garnish
Return to Table
of Contents
This page was last
modified on
k
by Webmaster