Beef Noodle Soup

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles


In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Yield: 6 servings

Banana Bread with Cream Cheese Swirl

1. 1 (14 ounce) package banana quick bread mix
2. 1 (8 ounce) package Cream Cheese, softened
3. 1/4 cup sugar
4. 1 egg

1. Preheat oven to 350 degrees F. Prepare bread batter as directed on pkg.
2. Beat cream cheese, sugar and egg with electric mixer on medium speed until well blended. Pour half of the batter into greased 9x5-inch loaf pan; cover with cream cheese mixture. Top with remaining batter.
3. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely. Store, tightly wrapped, in refrigerator.

Yield: 16 servings

Chicken Artichoke Casserole

1 pound boneless skinless chicken breasts, cut into 2-inch cubes
4 tablespoons butter or margarine, divided
Salt and pepper to taste
1 (9 ounce) package frozen artichoke hearts, thawed
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
2 cups chicken broth
1 cup shredded Cheddar cheese
1/4 cup dry bread crumbs
1 tablespoon minced fresh savory
1 tablespoon minced fresh thyme
Hot cooked noodles or rice


In a skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11-in. x 7-in. x 2-in. baking dish; set aside.
In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350 degrees F for 25-35 minutes or until golden brown. Serve over noodles or rice.
Yield: 4 servings

No Bake Chocolate Peanut Butter Bars

2 cups peanut butter, divided use
3/4 cup butter or margarine
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups semisweet chocolate chips

1. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup chocolate chips. Press evenly into greased 13 x 9-inch baking pan. Smooth top with spatula.
2. Melt remaining peanut butter and remaining chocolate chips in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Chill for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Cheese Enchiladas

Ingredients

• 3 tbl oil
• 3 tbl chile powder
• 1 tea flour
• 1 clo peeled garlic
• 1 can 16 oz beef broth
• 1 can 8 oz tomato sauce
• 1 &qu oil
• 2lbs shredded cheese
• 3 bun diced green onions
• 12 corn tortillas
• 1/2 h lettuce finely sliced

Cooking Instructions

Put oil into sauce pan and heat for 2 minutes, add garlic and turn off heat. add chile powder and flour and whisk until well blended, add tomato sauce and whisk, add beef broth and turn on heat and simmer covered for 10 minutes stirring occasionally

Put 1" oil into fry pan and heat. Dip corn tortillas in hot oil for 3 seconds and drain on paper towels set aside

Take drained hot tortillas and spread about 1/4 cup cheese on one side and roll. Place rolled side down on a microwave safe platter

Pour chile sauce over rolled tortillas, sprinkle with cheese and diced onions, microwave until inner cheese is melted, approx. 3 minutes, time will vary depending on microwave, or place in a baking pan and put into a 400 degree oven until inner cheese is melted

Serve 3 enchiladas on each plate and top with sliced lettuce

White Chili

INGREDIENTS

• 1 1/2 tablespoons butter
• 1 cup chopped onion
• 2 stalks celery, thinly sliced
• 4 cups cooked, chopped turkey meat
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (14.5 ounce) cans chicken broth
• 1 (11 ounce) can white corn, drained
• 2 (4 ounce) cans chopped green chile peppers
• 4 teaspoons ground cumin
• 1/2 teaspoon hot pepper sauce, or to taste
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. In a large saucepan over medium heat, melt butter. Add onion and celery; cook until the onion is translucent. Put the turkey, beans, chicken broth, corn and green chilies into the pot. Season with cumin and hot pepper sauce. Cover and cook for 15 to 20 minutes.
2. Ladle chili into bowls and garnish with shredded cheese and chopped parsley.

Mighty Fine Texas Chili

4 pounds coarse-ground sirloin or tenderloin
Olive oil or butter
1 to 2 (6-ounces each) cans tomato paste, diluted with equal amounts of water or more depending on desired consistency
3 to 4 medium onions, chopped, about 3 cups
1 green bell pepper, chopped, about 3/4 cup
2 to 10 cloves of garlic, minced (or to taste)
3 tablespoons chili powder, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried sweet basil
Salt and pepper to taste

1. In a 4-quart pot, cook meat in a little olive oil or butter (or a blend of the two) until no longer pink. Drain excess fat.
2. Add remaining ingredients and simmer 2 to 3 hours with the lid on.

Makes 6 to 8 servings