1 lb ground beef
2 T minced onion
1 cup green beans
1 cup corn
1 cup peas
1 can or 1 cup tomato soup
2 T worcestershire sauce
sea salt to taste
3 cups mashed potatoes

Brown hamburger meat and onion together. Add vegetables, tomato soup and sea salt. Spread in a casserole dish. Top with mashed potatoes. Bake in a 350 degree oven for 20 minutes.

6 medium potatoes
¼ cup butter
1 T. minced onion
2 T. arrowroot powder or cornstarch
3 ½ cups water
1 cup heavy cream
sea salt

Scrub potatoes and set aside. In dutch oven, sauté minced onion in the butter. Stir in arrowroot powder. Pour in water and stir on high heat until bubbly. Cut potatoes into bite sized pieces and add to pot. Salt liberally. Allow potatoes to cook about 15-20 minutes or until tender, stirring occasionally. Remove from heat and add cream. Test to see if you need more salt.

Serve with salad and muffins.

1 lb. ground beef
1 small onion, chopped
1 green pepper, chopped
1- 8 oz. pkg. spiral whole wheat pasta
2 cups tomato sauce
1 cup cup water
2 t. basil
1 t. oregano
1/2 t. garlic powder
1/4 t. sea salt
4 oz. sliced turkey pepperoni
8 oz. shredded mozzarella or cheddar cheese

optional:
1 small can black olives
fresh sliced mushrooms

Brown meat, onion and green pepper in a skillet. Meanwhile, in a large pot, stir together tomato sauce, water, basil, oregano, garlic powder and salt. Bring this to a boil, then stir in pasta. Boil until pasta is tender. Stir in cooked meat and pepperoni. Combine well. Add olives and mushrooms if desired. Pour into a casserole dish. Top with cheese. Bake uncovered in a 350 degree oven for 25 minutes.

1 pound ground beef
4 T. minced onion, or chopped fresh onion
4 cups tomato sauce
1 T. basil
1 T. oregano
1 t. garlic powder
½ t. salt
8 oz. cottage cheese
8 oz. pkg. pasta (any shape)
8 oz. mozzarella cheese (or cheddar, or a mixture of both)

Brown ground beef and minced onion. Drain grease. Add tomato sauce, basil, oregano, garic powder and salt. Allow meat and sauce to simmer about 20 minutes. Boil pasta according to package. Drain and stir pasta into sauce. Add cottage cheese, stirring until everything is evenly mixed. Pour into a casserole dish (9×13). Top with cheese. Bake at 350 degrees until cheese is melted and casserole is bubbly.

If you freeze this dish, be sure to allow at least a day to thaw on the countertop, or two days in the fridge before baking.

Large fully cooked ham
6 medium potatoes
¼ cup chopped or minced onion
¼ cup butter
4 tablespoons arrowroot powder or cornstarch
1 t. salt
2 ½ cups milk

In a medium saucepan, sauté onion in butter. Stir in arrowroot powder and salt. Pour in milk and cook over low heat, stirring constantly until bubbly. Remove from heat.

Scrub potatoes and slice very thin. Place ham in the middle of a large baking pan. Lay one half of the potatoes around the ham. Pour one half of the cream sauce over the potatoes. Repeat layers, making sure the potatoes are covered completely with sauce.

Cover and bake at 325 degrees for 1 hour. Uncover and bake another 15 minutes.

Black Bean-Taco Salad with Lime VinaigretteYum
Recipe sent in by Anne, NE

Vinaigrette:

1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled

Salad:

8 cups thinly sliced lettuce
1 1/2 cups chopped roasted skinned, boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) shredded sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
2 cups tortilla chips, crushed

Preparation

To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.

To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

8 cups chicken broth
2 cups cooked chicken
2 cups frozen corn
2 cups chopped tomatoes
1/2 cup chopped green chiles
1/2 t. chili powder (or more to taste)
1/2 t. sea salt
5-6 whole wheat tortillas

Simmer all of the ingredients…except for the tortillas for about 30 minutes. Just before serving, tear the tortillas into bite sized pieces and stir into the soup. Heat for five minutes.

1 pound soup bones
4 cups water
4 cups tomato juice
1 medium onion
2 cups frozen peas
2 cups frozen green beans
2 cups frozen corn
4 medium potatoes
3 carrots
Sea Salt

In large stock pot or dutch oven, mix soup bones, water, and chopped onion. Bring to a boil, then simmer for about two hours. Cut meat off of bones and add meat back to the pot, discarding the bones. Pour tomato juice into pot.

Scrub potatoes and carrots and cut them into bite-sized pieces. Add potatoes, carrots, peas, green beans and corn to the pot. Stir and salt well.

Bring to a boil, then simmer, stirring occasionally for about 25 minutes or until carrots and potatoes are tender.

1 lb. beef stew meat
1 cup sliced mushrooms
1/2 cup chopped onion
1/4 cup butter
salt to taste
1/2 t garlic powder
2 T. arrowroot powder
3/4 cup sour cream
16 oz. pkg. whole wheat pasta
olive oil

Saute mushrooms and onion in butter for 4-5 minutes. Add meat, garlic powder and salt. Cook on low for two hours, stirring occasionally.

Add arrowroot powder, stirring until thickened over medium heat.

Boil noodles according to package directions. Drain and toss with olive oil.

Stir sour cream into meat mixture.

Serve meat sauce over noodles.