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                          FEATURED RECIPES NOVEMBER  2015

Slow Cooker Salisbury Steak

2 lbs lean ground beef

2 Tbs oil

1 pkg (1 oz) dry onion soup mix

2 cans (10.75 oz) cream of chicken soup

1/2 c Italian seasoned bread crumbs

1 pkg (1 oz) dry au jus mix

1/4 c milk

3/4 c water

1/4 c all-purpose flour

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands, shape into 8 patties. Heat the oil in a large skillet over medium-high heat. Place flour on a plate, and dredge the patties in it to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker, stacking them alternately like a pyramid. In a bowl, mix together the cream of chicken soup, au us mix, and water. Pour over the meat. Cook on the low setting for 4-5 hours, until the patties are well done.

Bacon Cheddar Hamburgers

1 lb ground beef

1/2 tsp pepper

1/2 c shredded cheddar cheese

1/2 tsp garlic powder

2 Tbs prepared horseradish

1/2 c crumbled bacon bits

1/2 tsp salt

4 hamburger buns

Preheat grill or skillet, lightly oiling surface to prevent sticking. Cook for at least 5 minutes on each side or until done to preference. Serve on buns, topped with your favorite toppings.

Peanut Butter Popcorn

1/3 c light corn syrup

3/4 c peanut butter

1/3 c honey

1 tsp vanilla extract

1/3 c sugar

3 bags (3.5 oz) microwave popcorn, popped

In a saucepan, bring the corn syrup, honey, and sugar to a boil, and cook for 2 minutes. Remove from the heat and immediately stir in the peanut butter and vanilla, until the peanut butter is completely melted. Pour the popcorn into a large bowl, and pour the sauce over it, stirring and folding until the popcorn is evenly coated. Allow to cool completely, and break into chunks to serve.

Italian Sausage w/Peppers and Onions

6 (4 oz) sausages

1 large red bell pepper, sliced

2 Tbs butter

1 green bell pepper, sliced

1 yellow onion, sliced

1 tsp dried basil

1/2 red onion, sliced

1 tsp dried oregano

4 cloves garlic, minced

1/4 c white wine

Over medium heat, place the sausage in a large skillet and brown on all sides. Remove from the skillet and if preferred, slice. Melt butter in the skillet, and stir in the yellow onion, red onion and garlic, cooking for 2-3 minutes. Mix in the red and green bell peppers. Season with the basil and oregano, then stir in the white wine. Continue to cook until all is tender. Return the sausage to the skillet and reduce heat to low and cover, simmering for 15 minutes or until sausage is heated through. Serve alone, or with noodles or rice.

Fresh Minestrone Soup

3 Tbs olive oil

1 c canned kidney beans, drained

3 cloves garlic, chopped

1 1/2 c green beans

2 onions, chopped

2 c baby spinach, rinsed

2 c chopped celery

3 zucchinis, quartered and sliced

5 carrots, sliced

1 Tbs chopped fresh oregano

2 c chicken broth

2 Tbs chopped fresh basil

2 c water

salt and pepper, to taste

4 c tomato sauce

1/2 c shell pasta

1/2 c red wine, optional

2 Tbs olive oil

In a large stock pot over medium-low heat, add olive oil and sautÚ the garlic for 2-3 minutes. Add onion and continue to sautÚ for 5 more minutes. Add celery and carrots, sautÚ for another 2 minutes. Add chicken broth, water and tomato sauce, bring to a boil, stirring frequently. Add wine if desired. Reduce the heat to low and add kidney beans, green beans, spinach leaves zucchini, oregano, basil, salt and pepper. Simmer for at least 30-40 minutes. In a medium saucepan, bring some lightly salted water to a boil and cook the pasta until tender, drain and set aside. To serve, place two tablespoons pasta into individual bowls, and ladle soup on top, sprinkling with Parmesan cheese. Drizzle or spray with olive oil, and serve.

Easy Potato Bacon Soup

2 Tbs butter

1/2 tsp salt

3/4 c finely chopped onion

1/4 tsp pepper

2 c peeled and diced potatoes

1 3/4 c milk

1 1/2 c water

3 Tbs crumbled bacon bits

1/2 tsp dried dill weed, optional

1 Tbs dried parsley, or to taste

Melt butter in a saucepan over medium heat, cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill if desired, salt and pepper, bringing to a boil. Reduce heat and simmer until potatoes are tender and water is almost evaporated, about 30 minutes. Stir in the milk and bacon, again, bringing to a boil. Remove from heat and stir in the parsley.

Hawaiian Style Chicken

1 jar (10 oz) sweet and sour sauce

4 Tbs white wine

1 c packed brown sugar

1/4 c butter, melted

1/2 c orange juice

4 skinless, boneless chicken breasts

Preheat the oven to 400 degrees. In a bowl, combine the sweet and sour sauce, brown sugar, orange juice, white wine, and melted butter. Mix well. Lightly grease a 13x9 inch pan and place chicken. Pour the sauce mixture over it and bake for 45 minutes, until the sauce has reduced to a thick glaze.

Coconut and Chocolate Pie (Haupia)

1 (9 inch) unbaked pie crust

1/2 c cornstarch

1 c milk

1 1/4 c semi-sweet chocolate chips

1 can (14 oz) coconut milk

1 1/2 c heavy cream

1 c sugar

1/4 c sugar

1 c water

chocolate, for shaving

Preheat oven to 350 degrees. Bake crust for 15 minutes or until golden brown. Set aside to cool. In a medium saucepan, whisk together the milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil, reduce the heat to simmer and slowly mix in the cornstarch. Continue stirring over low heat until thickened, about 3 minutes. In a glass bowl, microwave the chocolate chips for one minute or until melted. Divide the coconut pudding evenly into two bowls. Mix the chocolate into one portion, and spread on the bottom of the pie crust. Pour the remaining portion of the pudding on top of the chocolate and spread smooth. Refrigerate for about an hour. Whip the heavy cream with the ╝ cup sugar until stiff peaks form. Layer onto the pie, and garnish with chocolate shavings.