Garlic Romain Salad

Dressing
3 T. lemon juice
3 cloves garlic, minced
1 t. salt
1/2 t. pepper
1/2 c. olive oil

Refridge at least 3 hours

Salad
2 heads romaine lettuce
1/4 - 1/2 lb. bacon, crumbled
2/3 c. slivered almonds, toasted
1 c. grated swiss cheese
1/3 c. fresh parmesan
1 c. croutons
2 c. halved cherry tomatoes

Middle Eastern Lentil Soup

2 c. lentils
6c. water
1/2 onion
5-6 garlic cloves
1 tbsp cumin
1 tsp nutmeg or Arabic all spice
1/2 salt or to taste
1/8 c. olive oil
lemon to taste

Rinse lentils
Cook lentils as  you would rice or until soft, 45-60 minutes.
Add spices, oil and vegs when lentils are 75% done.
Add lemon to taste when fully cooked

Enjoy with pita or bread.  OK to freeze too.

Sour Cream Enchiladas by Tawnya Holland

Sour Cream Enchiladas    

 

1 can cream of mushroom soup

1 can cream of chicken soup

3/4 cup sour cream

12 corn tortillas

1 can green chilis

2 lbs chicken boiled or canned

2 cups of grated Mild Cheddar Cheese

 

Mix

Soups, sour cream, green chilis and chicken

Place spoonful of mixture inside each tortilla with handfull of grated cheese and roll tortilla in 9x13 pan.

Will fit 12 enchiladas

 

When all enchiladas are placed in pan, pour the rest of the mixture over the enchiladas

Bake 350 for 45 minutes

 

Wa LA Delicious

Sugar Free Agave Green Chile Cornbread by Nancy Barter

Sugar Free Agave Green Chile Cornbread (picture to come)

4 TB melted butter
1/4 c applesauce
1 egg
1 c low fat milk
1/3 c Xagave (or other agave nectar, or honey, or regular sugar if you want the real thing)
1 c cornmeal (I used Bob's Red Mill Gluten Free cornmeal)
1 c flour (I used my own blend of all purpose gluten free flour, any all purpose or whole wheat flour will work)
1 tsp xanthan gum (only if using gluten free flours)
3 tsp baking soda
1 tsp sea salt
1/2 c corn, chopped
1 can diced green chiles, drained

Preheat oven to 350 F. Lightly grease a 9" square pan (if making gluten free recipe, do not use a spray with flour such as Bakers Joy. I use an olive oil spray) Beat together the butter, applesauce, egg, milk and Xagave until combined. Blend dry ingredients together in a separate bowl with a whisk and add to the wet mixture. Beat until smooth. Stir in corn and chiles. Pour into greased pan. Bake for 20-25 min until toothpick inserted comes out clean.

This recipe is also easily converted to dairy free by substituting a dairy free margarine, or oil, and your favorite dairy free milk.

Pasta Carbonara by Fiona Robison

Pasta Carbonara

Saute 1  chopped onion

                3-4 cloves garlic

                In 2 Tbsp olive oil

Add 1 cup cubed ham

                ½ cup peas

                4 cups raw spinach

                Salt and pepper to taste

Boil 1 lb pasta

Whip 3 eggs with salt and pepper

When the noodles are done, quickly whip together the ham and veggies and noodles and raw eggs. Cover for 5-6 minutes to allow eggs to cook.

Add ¼ -½ cup parmesan cheese

¼ cup cream

Salt and pepper to taste

Potato Soup / Karen Wold

8-10 lbs. of potatoes peeled and diced
1 chopped onion
1 package cream cheese
1 cube butter
2 cups sour cream
garlic salt
pepper
top with grated cheese

Boil potatoes in large pot until soft.  In separate sauce pan saute onions in butter until soft, then add remaining ingredients and heat until mixed and smooth.  Add mixture to potatoes and water and partially mash.  Serve with grated cheese sprinkled on top.

Pineappel Cheese Ball / I can't remember someone claim it!!!

2 (8 oz) packages of cream cheese, softened
1 cup minced celery
1/2 cup chopped green bell pepper
1 teaspoon minced onion
1 (20oz) can crushed pineapple, drained well
1 cup chopped pecans

Directions:
In a medium bowl, combine cream cheese, celery, bell pepper, onion and crushed pineapple.  Divide mixture in half and form two balls out of the mixture.  Roll each ball in pecans.  Chill until ready to serve.  Serve with crackers.