Quinoa Lentil Burgers

Lentil Burgers

Ingredients:
2 cups cooked lentils (save the liquid)
1 carrot, chopped
1 cup fresh parsley
1/2 tsp dried cilantro
1/2 tsp sea salt
4 Tbsps. lentil cooking liquid (or water)
1/2 cup raw sunflower seeds
1 1/2 - 2 cups cooked quinoa

Directions:

1. Add all ingredients except the sunflower seeds and quinoa to the food processor. Process just until mixed and lumpy. Add in sunflower seeds and process another 30 seconds. Put mixture into a large mixing bowl.
2. Stir quinoa into the mixture until evenly mixed. Form into patties.
3. In a pan, saute 1 tsp. olive oil and cook burgers until browned, a few minutes per side.

Makes approx. 6-8 burgers

Find the original recipe at The Daily Dietribe.
www.thedailydietribe.com

Homemade Beef Pot Roast

We made this the other night and it was really good.

1 Beef Roast (2-4 lbs)

3 chopped Large Carrots

1 chopped Bell Pepper

2 C. chopped celery

1 T. Minced Garlic

2 T. Onion Flakes

1 cube of beef bullion

1 C. hot water


Defrost the roast. Slice roast so it is no thicker than 2 in. thick at any point. Place in roasting pan or large cake dish. Combine carrots, celery, bell pepper, minced garlic and onion flakes in a bowl and mix well. Evenly distribute vegetable mixture around the roast. Add beef bullion cube to hot water and mix until dissolved. Add liquid mixture to baking dish. Cover the dish with lid or aluminum foil. Place in 400 degree oven for 1 1/2 to 2 hours, until meat is cooked. Remove and let sit for 15 minutes. Remove from baking dish and serve.

This is great for leftovers too.

Substitutions which can be made: Beef - Pork, Oven/baking dish - Crockpot, Omit or add additional vegetables to taste

Cliff’s Crock-Pot Enchiladas

1 ½ lbs hamburger meat

1 large onion – chopped

1 can of cheddar cheese soup (Campbell’s)

1 can of cream of mushroom soup

1 can of golden mushroom soup

1 can of red enchilada sauce (mild or hot whichever you prefer)

1 small can of chopped green chilies

12 corn tortillas

Brown 1 ½ lbs of hamburger meat in a skillet. Drain off fat then throw in the chopped onions and cook with hamburger meat for another 3 or 4 minutes. Add to crock-pot along with all of the above ingredients except for the corn tortillas. Cook for 4 hours on high or 8 hours on low heat. The last hour add the 12 corn tortillas (cut into approximately 2” squares).

*Caution: This food could possibly cause one’s tongue to slap his brains out.

Cliff Caldwell

Armadillo Eggs

1 can faro jalapeno peppers – halved and drained

2 pkgs Monterey jack cheese – graded

1 16 oz pkg Jimmy Dean Sausage

1 box buttermilk biscuit mix

1 box shake and bake (pork)

3 eggs

Measure 1 ½ cups buttermilk biscuit mix. Put ½ package sausage unto large bowl. Add 1/3 cup biscuit mix at a time to sausage mix. Mix well. Mix with mixture one package of greaded cheese. Break 3 eggs into small bowl and set aside. Pour one package of shake and bake onto a large piece of wax paper. Use second package if needed. Suff peppers with chunks of other package of Monterey cheese. Pinch off balls of sausage. Mix and pat out flat. Roll around pepper shaping into egg form. Roll in shake and bake. Roll in egg and then roll again in shake and bake. Bake for 15 to 20 minutes at 375 degrees. If eggs begin to crack and cheese melts out after 15 minutes they are done. Serves 8-12 depending on size.

Norma Caldwell

Chili Rice Casserole

3 C. cooked rice

½ C. onion – chopped

4 oz cheese – grated

1 19oz can chili

¾ C. corn chips

Place rice in buttered baking dish. Spread half the onios and cheese over the rice. Heat chili and pour over the rice. Top with cheese, onio, and corn chips. Bake for 25 minutes at 350 degrees.

Norma Caldwell

Cliff’s White Turkey Chili

1 lb honeysuckle white breast strips cut into bite size chunks

½ C. sliced carrots

½ C. celery

3 – 14 ½ oz cans chicken or turkey broth

2 – 16 oz cans navy beans – do not drain

4 oz can green chilies – chopped and drained

½ tbs oregano

½ tbs cumin

½ tbs black pepper

½ C. sour cream (fat free if preferred)

1 ½ C. shredded Monterey jack cheese (fat free if preferred)

Simmer turkey, carrots and celery is broth about 10 minutes until turkey is no longer pink in the center and vegetables or tender. Drain all but 1 cup of liquid from the turkey. Add beans, chilies and spices. Simmer for 10 minutes. Top with shredded cheese and a dollop of sour cream. Serve immediately with crackers or corn chips. Serves 8 (takes approx. 20 minutes)

Swiss Steak

½ round steak or swiss

1 med onion – chopped

½ green pepper – chopped

¼ C celery – chopped

1 qt tomato juice

½ tsp salt and pepper

1 tsp celery salt

1 C. rice

Tenderize meat roll in flour. In pan brown steak both sides in olive oil. In bake dish place steak cover with other ingredients. Bake on 350 for 3 hours. Serve over rice.

Mandy Livingston

King Ranch Chicken

1 Chicken or 4 chicken breasts

1 ½ cans (large) cream of chicken soup

1 ½ cans Rotel tomatoes with green chilies

1 lb grated cheddar cheese

1 9oz bag of Tostitos

Boil chicken with diced celery and onion – any amount you want to use. After cooking chicken debone it and set aside stock for later use if you want to. To deboned chicken, add the cream of chicken soup. Rotel tomatoes and chilies. In a 9x13 baking pan, layer chicken mix, cheese and Tostitos. Repeat until all ingredients are used. Bake in oven at 350 degrees for 45 minutes. Serves 4-5 people.

Sue Hatfield

Gumbo

1 chicken or 3 lbs shrimp

1 bell pepper – chopped

2 large onions – chopped

8 stalks celery – chopped

2 cans chicken broth

Cook chicken, debone it and save the broth. If you sue shrimp, clean and peel. Pull chicken apart making into cubes or pieces.

Roux

1 ½ C oil

1 ¾ C. Flour

Brown until almost black (very dark brown). Add vegetables and simmer for 3-4 minutes. Add chicken broth with some water. Add chicken or shrimp. Simmer for 1-2 hours.

Denese Durr

Chicken Spaghetti

1 chicken – cooked and deboned

1 pkg spaghetti

1 onion – chopped

1 bell pepper – chopped

Garlic powder

1 small bottle of olives

1 can tomato soup

1 tsp mustard

1 tbs chili powder

Salt/pepper

½ lb cheese – grated

Sauté the onions and peppers. Add soup and other ingredients. Add ½ of cheese and mix well. Boil spaghetti until done, and then drain. Pour remaining cheese on top and bake until melted.

Betty Pixley

Veg-all Chicken Pot Pie

2 cans cream of potato soup

1 can veg-all – drained 16 oz

2 C. chicken – cooked and diced

½ C. milk

½ tsp thyme

½ tsp black pepper

2 pie crust – 9” thawed

1 egg – beaten (opt.)

Combine first 6 ingredients. Spoon into prepared pie shell. Cover with top crust, crimp edges to seal. Slit top and brush with egg. Bake on 375 for 40 minutes.

Shelia Williams

Chicken Squares

Blend until smooth:

1 3oz pkg cream cheese – softened

2 tbs margarine – melted

Add:

2 C. cooked and cubed chicken

2 tbs milk

1 tbs onion

¼ tsp salt

1/8 tsp pepper

Mix well until blended

Separate into 4 rectangles and seal perforations of 1 8oz can crescent dinner rolls. Spoon ½ cup chicken mixture onto each rectangle. Pull 4 corners of dough to center of Mixture. Seal and brush tops with butter. Dip in crushed croutons. Bake 20 minutes or until golden brown in 350 oven. Yields 4 chicken squares.

Gravy:

1 Can cram of chicken soup

½ can water

1 beef bouillon

Buttermilk Fried Chicken

1-2 Fryers

2 C. Flour/biscuit mix

1 ½ tsp baking powder

1 ½ tsp baking soda

½ tsp salt

¼ tsp pepper

3 C. Buttermilk

1 garlic clove

Let chicken soak in buttermilk for 10 minutes. Mix dry ingredients in bowl. Roll chicken in flour mixture making sure chicken is covered with flour. Cook in hot grease until golden brown.

Gigi Angle

Honey Glazed Drumsticks

¼ C. Honey

2 tbs soy sauce

1 tbs cider vinegar

6-8 Drumsticks

In saucepan combine honey, soy sauce, and vinegar. Cook over medium-low heat for 5 minutes stirring occasionally.

Rinse chicken and pat dry. Place on a rack in broiler pan. Heat for 15 minutes or until light brown. Turn chicken and broil another 15 minutes. Brush chicken with glaze and cook for 5-10 minutes more.

Gigi Angle

Smoked Capon or Turkey

Turkey or Capon

Lemon Pepper

Season All Season salt

Liquid smoke

Take meat and rub seasonings on the inside and out, with an extra amount inside. Place on heavy foil in pan. Do not cover. Smoke breast side down at 250 degrees for 2 hours. Add 2 cups of water and 2 tbsp of Worcestershire sauce. Cover and bake at 250 degrees for about 3 ½ hours.

Jimbo Kethan

Meat and Vegetable Lasagna

1 lb ground beef – cooked and drained

2 cans tomatoes with green chilies – diced

1 can tomato sauce

1 can mixed vegetables – drained

Salt/pepper to taste

1 C. bell pepper – chopped

1 C. green onions – chopped

Combine all ingredients together. Cook until bell peppers are tender. Boil Lasagna noodles 4-6 at a time until tender. Make sure meat sauce is on bottom and on top of noodles in large baking dish. Heat oven up to 350. Place Lasagna in oven for 15 minutes or until meat sauce is done.

Rachel Loechel

Lasagna

1 lb Italian sausage (case removed)

1 ½ lb lean ground beef

1 lb or 12 oz can tomato

8 oz tomato sauce

2 6oz cans tomato paste

1 garlic clove

1 tbs basil

1 ½ tsp sugar

1 tsp oregano

½ tsp pepper

1 ½ tsp salt

½ tsp thyme

1 lb lasagna noodles

3 C. Ricotta cheese

2 eggs beaten

2 tbs parsley flakes

1 ½ tsp season salt

½ tsp white pepper

¾ C. Parmesan cheese

6 oz mozzarella cheese

Brown sausage meat, stir in all spices, stir tomatoes and sauces and simmer for 30 minutes. Cook Lasagna in salted boiling water 12 minutes. Rinse in cold water. Blend ricotta cheese, eggs, parsley, salt and white pepper and cheeses. Place half of the noodles in greased pan. Add half of cheese sauce and half of the meat sauce. Repeat layer sprinkle parmesan cheese on top. Bake in 375 F. oven 1 hour. Let stand 10 minutes before serving. Makes 12 servings.

Ellen Miller

Mexican Lasagna

1 lb of hamburger meat

1 chopped onion

1 can of Rotel Tomatoes + diced chilies

1 can chili no beans

8 tortillas

8 oz grated cheddar cheese

Spray botton of dish with Pam before layering. Brown hamburger meat and onions. Drain. Add Rotel tomatoes. On the bottom of a 2 qt casserole dish, layer 4 tortillas, ½ hamburger mixture, ½ can of chili, and ½ grated cheddar cheese. Repeat the above directions. Bake at 350 degrees for approximately 25 – 30 minutes.

Wendy Kethan

Hot Pants Chili

4 lbs chili meat/hamburger

3 onions – chopped

Salt/pepper to taste

2 tsp. cumin

6 garlic cloves – chopped

1 can large tomatoes

3 tbs chili powder

1 tsp hot sauce

4 jalapenos – chopped

1 can tomato paste

3 cup water

Brown meat and drain off the fat. Add onions and garlic to meat. Simmer on low heat. Add all dry ingredients with meat. You may add water for juice. Use tomato juice from tomatoes. You may need to add water until you find the thickness you desire for juice. Cook on med/low heat for 3 hours or until thickness is desired. You can add deer meat or sausage meat.

Gigi Angle

Cabbage Rolls

1 head cabbage

1 ½ lb. Ground Round Beef

1 C. Rice

2 tsp salt

1 tsp red pepper

¼ C. onion – chopped

¼ C. Bell Pepper – chopped

2 Stalks Celery – Chopped

2 C. Tomato Sauce

1 C. Water

Wilt cabbage leaves in boiling water. Mix next seven ingredients together. Use 2 tbs of ingredients in each leaf and fold over into a roll. Place seam of cabbage down. Place in large pot and pour tomato sauce over top and 1 C. water. Simmer covered for 45 minutes or until rice is done.

Sylvia Odom