1 pkg. 10 oz. frozen chopped broccoli
1 small carrot, diced
1/4 cup water
1/4 cup milk
2 t. prepared mustard
1 t. seasoned salt
1/8 t. pepper
3/4 cup shredded cheddar cheese
1 T. green onions, chopped
Combine broccoli, carrot and water in 10 inch skillet. Cook over medium heat until tender, stirring occasionally to break up broccoli, about 10 minutes. Drain well. Beat eggs, milk, mustard, salt, and pepper blended. Add broccoli mixture, cheese and green onion; mix well. Coat same skillet with cooking spray, heat over medium heat until hot. Pour in egg mixture. Cook over low to medium heat until eggs are almost set, 8 to 10 minutes. Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. Cut into wedges. Serves at least 10-12 people.
CALIFORNIA CHILI by Anonymous
1 lb. hamburger
1 lb. ground turkey
1 large Spanish onion
2 cans Hunts Sauce
1/2 cup Picante mild or
medium chunky salsa
1 chili pepper
1 red pepper
1 green pepper
1 yellow pepper
1 can pinto beans
1 can kidney beans
1 can sliced black olives
to your taste salt pepper & chili powder
Saute in olive oil: 1 lb. hamburger 1 lb. ground turkey 1 large spanish onion Simmer in: 2 cans Hunt's Tomatoes in sauce* 1/2 cup picante mild or medium chunky salsa(add more depending on your taste buds) 1 chilli pepper chopped fine seeds and all Saue in olive oil and add to the above: 1 each red, green, and yellow peppers. Add and simmer: 1 can pinto beans 1 can kidney beans 1 can sliced black olives Salt, pepper and chilipowder to taste. *(When this recipe was popular it called for Hunt's Special Sauce, which grocery stores don't stock anymore or Hunt's doesn't produce, but there are many other Hunt's sauces available)
CINNAMON APPLE WRAPS
by Sister Jan M.
8 tortillas (7 inch)
2 cups unsweetened apple sauce
2 cups cheddar cheese, reduced fat
2 1/2 T. ground cinnamon
2 1/2 T. granulated sugar
Mix cinnamon and sugar together. Spread 1/4 cup of applesauce over each tortilla. Sprinkle 2 t. of cinnamon sugar over applesauce. Top with 1/4 cup of cheddar cheese. Wrap each tortilla and heat in microwave until cheese melts.
by Sister Carrie B.
4 large potatoes
1 medium onion
2 T. matzo meal, cornmeal,
or plain flour
Salt, to taste, or optional
2 T. vegetable oil
Apple sauce, or sour cream, to serve
Grate the potatoes and onion and drain with paper towels.
You want the potatoes and onions as dry as possible.
Mix the potatoes, onions, egg, meal of your choice or
flour, and salt. Heat the oil in a pan on medium heat.
Drop about 2 tablespoons of the mixture into the pan.
You can fit several in the pan if you use a 10 inch skillet.
Cook each latke about 15 minutes total, flipping them
over halfway through, so both sides get brown. Traditionally,
Jews eat this with apple sauce or sour cream.
However, my little secret is to eat them with some nice,
spicy salsa! I’ve also been known to melt a little cheese
on them before topping with salsa!
SOUTHWEST TORTILLA WRAPS by Anonymous
2 T. low fat salad dressing or mayo
4 ten inch flour tortillas (whole grain)
1/2 cup chunky salsa
4 ounces lean sliced turkey or chicken
1/3 cup shredded cheddar cheese
1/2 cup thin strips of red bell pepper
1/4 cup sliced green onions
2 T. sliced black olives
Pinch of cayenne pepper, optional
Spread the dressing or mayo on the tortillas, then spread the salsa over the dressing. Top with the meat, cheese, veggies, and cayenne. Roll and serve. Each tortilla can be wrapped in plastic wrap after rolling, then refrigerated and eaten later.
2 to 4 pounds ground beef
1/2 cup bread crumbs
salt, pepper, garlic powder to taste
1 (40 ounce) jar regular BBQ sauce
1/2 package of brown sugar
1 med. white onion finely chopped
Combine meat, breadcrumbs, eggs, and seasonings and mix thoroughly. Combine all additional ingredients in a large pot and bring to simmer. Make tiny meatballs of the seasoned meat and drop in sauce. Cook for 1 1/2 to 2 hours.