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INGREDIENTS 1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard 3/4 cup ketchup 3 teaspoons brown sugar salt to taste ground black pepper to taste INSTRUCTIONS In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. YIELD 6 servings ...

INGREDIENTS 3 lb chuck roast Hidden Valley Ranch seasoning packet McCormick Au Jus Mix 5 Pepperoncini Peppers (and some juice) 1 Stick of butter INSTRUCTIONS Put the chuck roast in the crock pot. Sprinkle the Au Jus mix and the hidden valley ranch mix on top of the roast. Put the stick of butter on top of the roast. Then put the pepperoncinis on top plus some of the juice but do not add water. Cook on low for 8 hours, shred the meat and serve. (It’s good with lime/cilantro rice).

INGREDIENTS 6 green bell peppers salt to taste 1 pound ground beef 1/3 cup chopped onion salt and pepper to taste 1 (14.5 ounce) can whole peeled tomatoes, chopped 1 teaspoon Worcestershire sauce 1/2 cup uncooked rice 1/2 cup water 1 cup shredded Cheddar cheese 2 (10.75 ounce) cans condensed tomato soup water as needed INSTRUCTIONS Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. YIELD 6 servings ...

INGREDIENTS 1 lb ground beef 1 small onion (diced) 1 garlic clove (minced) 1 small can black olives (sliced) 1 (1 ounce) package taco seasoning mix 1 (16 ounce) bag frozen corn 1 (4 ounce) can green chilies (diced and drained) 1 (12 ounce) can black beans (drained and rinsed) 1 (16 ounce) bag shredded Mexican cheese blend 1 (16 ounce) package frozen tater tots 1 (10.5 ounce fluid ounce) can enchilada sauce INSTRUCTIONS Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. In a large bowl combine ground beef mixture, 3/4 of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

INGREDIENTS 13 oz. 375 gms. cooked chicken, diced 1 cup salsa 4 oz. light cream cheese 4 oz. can of diced green chiles 15 oz. can black beans drained and rinsed 1 to mato diced 2 green onions sliced 2 cups Mexican shredded cheese or cheddar/jack cheese 1 cup crushed tortilla chips INSTRUCTIONS Preheat oven to 350F. Grease an 8" square or round casserole dish and set aside. Add the chicken, salsa and cream cheese to a saute pan, heat stirring until cheese is melted and the chicken is heated through. Add the black beans and chiles and continue to heat ingredients. Layer into the prepared casserole as follows. Crushed tortilla chips, Chicken/black beans mixture, tomatoes, green onions and cheese. Place in the oven for 30 min. until heated through, hot and bubbling.

INGREDIENTS 1 1/2 cups fresh blackberries 1 1/2 cups fresh raspberries 1 1/2 cups fresh blueberries 4 tablespoons white sugar 2 cups all-purpose flour 2 cups rolled oats 1 1/2 cups packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 cups butter INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown. YIELD 18 servings ...

INGREDIENTS 1 lbs brussels sprouts, trimmed and halved 1 lbs red potatoes, unpeeled and cut into 1-inch pieces 8 Shallots, peeled and halved 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise 6 garlic cloves, peeled 3 tlbs extra-virigin olive oil 2 tsps minced fresh thyme 1 tsps minced fresh rosemary 1 tsps sugar Salt and pepper 2 tbls minced fresh parsley 1 1/2 tbls capers, rinsed and roughly chopped 1 tbls lemon juice INSTRUCTIONS Adjust oven rack to middle position and heat oven to 450 degrees. Toss brussels sprouts, potatoes, shallots, carrots, garlic, 1 tbls oil, thyme, rosemary, sugar, 3/4 tsps salt and 1/4 tsps pepper together in bowl. Spread vegetables into single layer on rimmed baking sheet, arranging brussels sprouts cut side down in center of pan. Roast until vegetables are tender and golden brown, 30 to 35 minutes, rotating pan halfway through cooking. Whisk parsley, capers, lemon juice, and remaining 2 tbls oil together in large bowl. Add roasted vegetables, toss to combine, and season with salt and pepper to taste.

INGREDIENTS 3 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons butter 1/4 cup Dijon mustard 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon finely grated ginger Vegetable oil Salt and freshly ground black pepper 8 salmon fillets, 6 ounces each INSTRUCTIONS On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. YIELD 8 servings ...

INGREDIENTS 1 pound ground pork sausage 2 tablespoons margarine 1/4 cup all-purpose flour 4 cups milk salt and pepper to taste INSTRUCTIONS In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty. Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste. YIELD 4 servings ...

INGREDIENTS 6 (4 ounce) links sweet Italian sausage 2 tablespoons butter 1 medium yellow onion, sliced 1/2 medium red onion, sliced 4 cloves garlic, minced 1 large red bell pepper, sliced 1 medium green bell pepper, sliced 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 cup white wine, or more to taste INSTRUCTIONS Cook sausage in a large skillet over medium heat until brown on all sides, 5 to 7 minutes. Remove from skillet, and slice. Melt butter in the same skillet. Stir in onions and garlic, and cook 2 to 3 minutes. Mix in bell peppers, season with basil and oregano, and stir in 1/4 cup wine. Continue to cook and stir until peppers and onions are tender, 5 to 7 minutes. Return sausage slices to the skillet. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through, adding more wine if needed.