Parmessan Garlic Bread Cubes-Carol

Parmesan Garlic Bread Cubes

Preheat oven to 450 degrees. Cut 1 round loaf unsliced sourdough bread into 1 1/2 inch cubes, place in a large bowl. Melt 3/4 cup butter in a small saucepan. Drizzle over bread cubes and sprinkle with 1/2 cup grated Parmesan cheese, 1 1/2 tbsp. garlic powder and 1 1/2 tbsp. Italian Seasonings. Using your hands, toss well to coat bread with mixture. Transfer to a baking sheet coated with nonstick cooking spray. Bake for 5-10 minutes or until golden and crispy on the outside, but soft on the inside. Serve warm.

This is great with potato soup.

Sloppy Joe Wagon Wheels-Carol

Sloppy Joe Wagon Wheels


1 package (16 ounces) wagon wheel pasta ( I didn't have that so I used shell pasta)
2 lbs. ground beef (I used ground turkey)
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (28 ounces) spaghetti sauce
1 jar (15 1/2 ounces) sloppy joe sauce

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion until meat is no longer pink; drain. Stir in the spaghetti sauce and sloppy joe sauce; heat through. Drain pasta; top with beef mixture. Yield 8 servings

Lime Turkey Chili Recipe-Cousin Sarah

Lime Turkey Chili Recipe-Cousin Sarah

2 pounds canned pinto beans
3 clove minced garlic
1 medium onion
1 lb. ground turkey
1 cup mild green taco sauce
1/2 cup chicken broth
1/2 tsp. oregano (more if you like it spicy)
2 tsp. cumin
2 tsp. parsley
1 lb. bag frozen white corn
lime juice
cilantro
bag of lime chips

Put pinto beans in large pot and start to heat.
Saute garlic and onion in skillet.
In separate skillet brown turkey. After it is browned, drain.
Add turkey, onion, garlic, taco sauce, chicken broth, oregano, cumin and parsley to the pot of beans and simmer for 15 minutes. After 15 minutes, add the frozen corn and simmer another 5-10 minutes, or until heated enough to eat.
Garnish with lime juice, cilantro and lime chips.

Pronto Chili-Carol

Pronto Chili

1 pound ground beef or turkey
1 small onion, chopped
1 can (6 ounces) tomato paste plus 2 cans water
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon cumin, optional
1/4 teaspoon black pepper
1 to 2 tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and drained
Shredded cheddar cheese

In a saucepan, brown beef and onion.
Drain fat. Stir in all remaining ingredients except cheese; cover and simmer 20 minutes. Top
each serving with cheese if desired. Yield 4 servings. I usually double the ingredients, except the meat. If you have teenagers at home though, you may need to triple it.

Rasberry Glazed Cornish Hens- Carol

Sauce For Hens
1 Tablespoon butter or margarine
1/2 cup raspberry jam (original recipe calls for current jelly which I have not used but I'm sure is good)
2 tablespoons fresh lemon juice
1/4 cup cider vinegar
1 tablespoon cornstarch
1 teaspoon salt
3 whole cloves

Heat butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine vinegar, cornstarch, salt and cloves; add to pan. Bring to a boil; boil for 2 minutes.

4 Game Hens
Bake Hens : Bake on a rack in a shallow baking pan. Bake, uncovered at 350 degrees for 30 minutes. Baste with sauce and bake another 30 minutes.

Wild Rice

1 package (6 oz) long grain and wild rice mix
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
1/4 cup chopped celery
2 tablespoons cooking oil
1/2 cup chopped pecans, toasted
2 tablespoons minced parsley
1/4 teaspoon dried marjoram

Prepare rice according to package directions. In a large skillet, saute onion, mushrooms and celery in oil until tender. Remove from the heat; add rice, pecans, parsley,thyme and marjoram. The recipes calls to stuff the hens, I do not, so this may affect the cooking time, so watch the oven!