March 6: Beef and All Sandwiches

From my ward cookbook is one of my favorites. Thanks Mary.

2 lb lean hamburger, browned and drained
salt and pepper to taste
Add:
1 onion, chopped 
1 green pepper, chopped
2 tomatoes, chopped
1 can mushrooms
1 can diced green chilies
1/2 lb Mozzarella cheese
1/2 lb American cheese

Let cheese melt. Keep it hot until ready to fill pocket bread , hamburger bun or hoagie bun.

March 5: Manti Turkey/Chicken Marinade

Thanks Robyn, for another great recipe.

10 lbs turkey
38 oz 7 UP or Sprite (not diet)
16 oz soy sauce
16 oz peanut oil, or less
1/8 tsp garlic powder
1 tsp horseradish
1 tsp lemon juice

Blend all ingredients together except meat. Add meat. marinate overnight. Grill or bake.

March 4: Bible Bread Special

Thanks Janet, for this healthy and delicious sandwich recipe.

Pita bread, cut in half to form 2 pockets

Cream cheese, softened

Avocado, mashed wit a little lemon juice added

Spike Seasoning

Veggies:

cucumbers

tomatoes

celery

lettuce

black olives

mushrooms

green peppers

grated carrots

sprouts

ranch dressing, opt

Spread insides of pita pockets with cream cheese, then with avocado. Sprinkle with Spike Seasoning on both sides. Fill pockets with veggies. Add a little Ranch dressing. Top with sprouts.

March 3: Chicken Oriental Salad

From the cookbook "Recipes from the Heart"

 

2 chicken breasts, cut in bite size pieces, 
browned with soy sauce, salt and pepper
1/2 c sunflower seeds, toasted
1/2 c slivered almonds, toasted
1/2 head cabbage, chopped (4 cups)
4 green onions, chopped
1 pkg chicken flavored Ramen noodles
Toast seeds and almonds in oven at 350 until browned. In a large salad bowl combine chicken, sunflower seeds, almonds, cabbage, green onions and broken uncooked Ramen noodles. Set aside.


 Dressing:
In a blender, add the following ingredients and mix well:
2 TB sugar
1/2 c oil
1 tsp salt
1/4 tsp pepper
3 TB vinegar
chicken flavoring pkg from Ramen noodles
Pour over salad and toss. Is ready to serve in 2 hours or can be covered and refrigerated overnight.

March 2: Crunchy Brunch Pea Salad

This recipe comes from a friend, Marilyn, and was given to me many years ago.

1 c chopped celery
1 16 oz pkg frozen peas, thawed
1/2 c chopped pimientos
1 c cubed cheese (taco-flavor with peppers in good)
2 tsp herb dressing mix
2/3 c mayonnaise
1/3 c buttermilk
1 1/2 c herb-flavored croutons

In a large bowl, mix celery, peas, pimientos. In a small bowl combine dressing mix, mayonnaise and buttermilk. Beat with whisk until smooth. Fold dressing and cheese cubes into vegetables. Just before serving, fold in croutons. Garnish with parsley and twisted lemon slices. 

March 1: Shrimp Salad

The yummy recipe came from a whole grain class I once took. 

2 1/2 - 3 c water
2/3 c brown rice
1/3 c millet
2/4 1/2 oz cans shrimp
1 avocado
1 c fresh or frozen peas
1/2 tsp salt
1/2-1 dill pickle, chopped
1 TB chopped onion
3/4 c mayonnaise
lettuce and tomato

Cook rice an millet in water. Cool. Mix rice with peas, salt, pickle, onion, mayonnaise. Fold in shrimp. Lay on bed of lettuce with tomato and avocado on the side.

February 29: Cowboy Caviar

This is just a fancy name for “bean salsa." It is one of my favorites. 

1 15 oz can black beans, drained

1 12 oz can Mexicorn or shoe peg corn, drained

1 12 oz can Ro-Tel tomatoes, drained slightly

1 green bell pepper, seeded and chopped

6 green onions, chopped

3 tomatoes, chopped and seeded

minced jalapeno peppers to taste

1 T garlic, minced or 1 tsp garlic powder

1 c bottled Italian dressing

Combine all ingredients. Refrigerate at least 4 hours

to combine flavors. Serve with tortilla chips like salsa.