Beef Dip

2 lb Boneless Roast

2 c water

1/2 c soy sauce

1 t rosemary

1 t thyme

1 t garlic powder

1 t pepper

pour mixture over roast in a crock pot

cook on high for 6 hours

put beef in buns and use sauce for dip

good with:

1 c sour cream

1 T horseradish

1/2 onion sliced thin

Mark Spencer’s Amazing Roast

7kg roast top sirloin ($40 at Costco)

Score the fat.

Spray the sides of the roast wtih pam to protect the non-fat areas.

Over the top of the roast in a shallow pan:

2 T soy sauce

rosemary - generous

onion powder

garlic powder

pepper

roast at 500 for 30 minutes

then

continue to cook at 225 for 8 hours

uncovered!

25 people/roast

Homemade Chicken Noodle Soup

Cover a whole chicken with water and simmer with:

salt & pepper

1 whole onion

1 rib of celery

1 carrot

2 or 3 bay leaves

Simmer for 2 hours. Cool chicken, skin and cut into bite sized pieces. Discard vegetables and bay leaves, skim fat. Season broth with garlic salt, table salt and pepper to taste. Add bite-sized chicken pieces, freshly chopped celery and carrots and noodles.

Homemade noodles:

1 cup flour

1 egg

1/2 tsp. salt

Enough cream (or milk) to fill 1/2 an eggshell.

Beat egg slightly with a fork. Add cream and stir. Stir in flour and salt. Knead gently; roll out on floured surface. Cut into thin strips with pizza cutter. (The noodles will expand as they cook...so thin strips are best!) Add to soup and cook at least 45 minutes.

**Note: I usually double or triple the noodles...they are the best part!

**In a pinch...use canned chicken broth and stewed chicken pieces. Throw in chopped vegetables and homemade noodles. No one needs to know you didn't make your own chicken stock!

Or use this recipe as a basis for homemade chicken and noodles in gravy.

Chez L.A. Chicken and Asparagus Lasagna

As found by Kelly

Yield: 16 servings.
4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chicken Broth
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese
Roast asparagus in a small amount of olive oil in oven at 400 degrees for 20 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with Pam.

Double layer all the noodle layers.

Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes uncovered. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese.

Marinara Sauce: DOUBLE THIS !!!!

Ingredients:

1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock

Preparation Instructions:

In a quart sauce pan saute onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, add chicken stock and reheat.

BBQ Chicken Salad

Amy Scott

1/2 head iceberg lettuce - cut into 1/4" strips
1 large bunch romaine lettuce - remove ribs & cut into 1/4" strips
1 cup jicama - dice into 1/4" cubes
1 cup frozen white corn kernals - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups cheese (I like the cheese crumbles for this salad)
3 medium tomatoes - dice {grow at home or beg for some from neighbors' garden}
1 or 2 avocados - dice
juice of 1/2 lime - drizzle over avocado
1/4 cup cilantro - mince

1 cup buttermilk
1 cup Best Foods^TM mayonnaise
1 package Hidden Valley^TM ranch dressing mix

2 lbs. chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon kosher salt
fresh ground black pepper
1/2 cup barbecue sauce

Make ranch dressing. Chill along with all ingredients except chicken.
Place chicken tenders in a Ziploc^TM bag and marinate in olive oil, soy sauce, garlic and salt for 1 hour. Place tenders on broiler pan and season with fresh ground pepper. Broil 4-6 minutes per side. Watch closely. Let rest 10 minutes before dicing into 1/2" cubes, then toss with barbecue sauce.

On a large platter, layer lettuces, jicama, corn, black beans, cheese and tomatoes. Top with warm barbecued chicken and avocadoes. Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread.

Harvest Moon Cookies

1 1/4 c sugar

1/2 c butter

cream together, then:

1 egg

1 tsp vanilla

dry ingredients:

1 1/2 c flour

3/4 c cornmeal

1/2 t baking powder

1/4 t salt

roll dough into 2” balls, toss balls ziploc with:

1/4 c sugar

1 T cinnamon

place on cookie sheet and flatten with a drinking glass to 1/4” thick

bake 10-12 minutes at 350

Cilantro Rice

- Kristi Cutler

4 t chicken bouillon

4 t garlic, minced

1/2 bunch cilantro

1 can green chilies

3/4 t salt

1 T butter

1/2 onion

4 c water
2 c rice

Blend cilantro, chilies, onion together in food processor.  Bring water to a boil and add all ingredients, simmer covered 30 minutes.