Sticky PB&J Wings
March 28, 2009 
Makes 2 dozen
Prep 10 minutes (plus marinating)
Cook 50 minutes
One 10-ounce jar grape jelly
1/2 cup natural peanut butter
1/4 teaspoon hot pepper sauce
Salt
12 chicken wings, tips discarded and wings separated at the joint
Cilantro for garnish
Directions:
1. In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and 1/4 teaspoon salt.
Add the chicken wings and refrigerate for 1 hour or up to overnight.
2. Preheat the oven to 375 degrees. Arrange the wings on a greased rack set on a foil-lined
baking sheet and bake for 30 minutes. Turn, baste with the pan juices and bake until browned,
about 20 minutes more. Serve with cilantro.
Easy Onion Dip
March 26, 2009 
Blend 1 envelope of Chef’s Cupboard or Lipton Onion Soup Mix in a small bowl with 1 pint (16 0unces) of sour cream. Mix well. Chill and serve with your favorite potato chips, snack crackers, or fresh vegetables. Makes 2 cups.
Onion Roasted Potatoes
March 26, 2009 
1 envelope Chef’s Cupboard or Lipton Onion Soup Mix
4 medium all purpose potatoes, cut into large chunks (about 2 pounds)
1/3 cup olive oil
Preheat oven to 425 F. In 13×9 inch baking or roasting pan, combine all ingredients.
Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown. Makes 4 servings.
Meatloaf Supreme
1 envelope Chef’s Cupboard or Lipton Onion Soup Mix
2 pounds ground beef
2 eggs
1/4 cup water
2/3 cup ketchup
3/4 cup dry bread crumbs
Preheat oven to 350 degrees F. In a large bowl combine all ingredients , mix well. In a large shallow baking dish, shape into a loaf. Bake 1 hour. Makes 6-8 servings.
Spaghetti with Sweet Pepper Sauce
This recipe is made at the Rankin house once a week. My children love this tasty pasta meal. :0)
Ingredients
13.25 ounce box of Heartland Wheat Spaghetti
4 tablespoons olive oil
1 medium onion, diced small
2 sweet peppers, red, green or yellow, cleaned, seeded and cut into thin strips
1 tablespoon red wine vinegar
3 cups peeled ground plum tomatoes, fresh or canned
Salt and pepper to taste
Directions
Cook the spaghetti according to package directions. Drain, cover and set aside.
Saute onions and pepper strips in olive oil until tender.
Add vinegar. When vinegar evaporates, add tomatoes.
Bring to a boil, lower heat and simmer, covered for 10 minutes, stirring occasionally.
Toss in cooked spaghetti.
Salt and pepper can be added to taste.
Serve immediately.
Lasagna Soup
Ingredients
2 teaspoons olive oil
1 1/2 pounds Italian sausage(bulk or with casings removed)
2 onions finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28 ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooden
spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and
saute until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the
tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the
broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite,
following the time recommendations on the pasta package. Discard the bay leaves, and then stir in the basil. If desired,
season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the parmesan, the 1/4 teaspoon salt, and the pinch of pepper. To serve, place
about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on
top. Makes about 13 cups.
3. I
Creamy Salsa
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| Directions | mix thoroughly. | |
| Serves | 4 | |
Chicken Alfredo with Fresh Asparagus
Pasta, chicken, and sour cream alfredo sauce topped with fresh asparagus.
By: Val Swift
Ingredients
3 or 4 Chicken Breast boneless and skinless
Large Package Wide Egg Noodles
1 bunch fresh Asparagus
2 Lemons
Lg. Sour Cream
Parmasean Cheese
1 Package Knor’s Alfredo Sauce
1 Cup Milk
1 Cube butter or margarine
salt, pepper (to taste)
Fresh Garlic (to taste)
Garlic salt or powder
Directions
In large skillet melt two to three tablespoons butter or margarine Wash and trim chicken breast to remove all fat and veins. Brown chicken in butter squeeze fresh lemon over both sides while cooking. Add fresh garlic cloves, smashed and minced. Salt, pepper, garlic powder to taste while cooking. Finish to a golden brown. While chicken is browning, boil large pot of water for noodles. Boil egg noodles until done and set aside. Steam asparagus for aprox. 1 minute, do not overcook. Remove chicken from skillet and set aside. Add package Knor’s Alfredo Sauce, milk and butter. Blend over medium heat. Add half of the sour cream and 2 tablespoons of parmesan cheese to sauce while stirring. After three minutes as sauce thickens add cooked noodles to skillet with sauce. Stir noodles and sauce over medium heat until well coated and warmed through. Remove from skillet and place in casserole dish. Slice chicken breasts and toss half of the chicken into the noodles and sauce. Lay remaining chicken over top of casserole. Lay fresh cooked asparagus over top of casserole. Top with Sour Cream and Parmesan Cheese.
Prep Time: 30 Min
Cook Time: 30 Min
Total Time: 1 Hr
Savory Mushrooms and Rice
A delicious side dish made with fresh & healthy ingredients. Can also be used as a vegan or vegetarian main dish.
By Judy Colella
Ingredients
3 cups distilled water
1 cup basmati rice
Celtic sea salt to taste
3 TBSP grape seed oil
12 baby Portobello mushrooms
1 small red onion
1 clove garlic
1 sprig fresh thyme
2-3 leaves fresh basil
1 tsp Celtic sea salt
2 TBSP digestible yeast flakes*
1/4 cup plain rice milk
1/4 cup vegetable broth
Directions
Put distilled water, rice and salt in a pot and bring to a boil; lower heat to simmer and cover. Heat large skillet over medium-high heat and add grape seed oil. Chop mushrooms, onion and garlic fine, and add to skillet when oil is shimmering; stir to coat. Add sprig of thyme. Cut basil into fine julienne by rolling up washed leaves, and cutting into very thin strips, then add to skillet and stir. Stir in sea salt; reduce heat to low. Add yeast flakes and stir well. Pour in rice milk and vegetable broth, stirring, and raise heat again to bring to a boil. Lower heat slightly and allow liquid to reduce to about half, and add more salt if desired. Rice should be done; if not, turn off heat under skillet and cover. When rice is cooked, pour into a large platter or bowl. Remove thyme from skillet and pour mushroom mixture on top of rice. Serve. *Digestible yeast flakes can be found in natural food stores. They add an amazing flavor, and promote good health. Prep Time: 30 minutes Cooking Time: 20 minutes Servings: 6 3/4 cup servings
Prep Time: 30 Min
Cook Time: 20 Min
Total Time: 50 Min
Servings: 6
