__________________________________________________ B AKED SPAGHETTI CASSEROLE Frances Anne Boyd ___________________________________________________ 1 lb ground beef 1 jar spaghetti sauce 1 can sliced black olives 2-3 cups mixed 4 cheese 1/2 Lb cooked Angel hair spaghetti 1 can cream of mushroom soup DIRECTIONS: Brown ground beef. Cook spaghetti. Mix together & stir in black olives. Pour into 9 x 13 baking dish, spread cream of mushroom soup on top. Then top with cheese. Bake at 350° until hot and bubbly for 20 to 30 mins. __________________________________________________ M APLE GLAZED SALMON Dolly Corbett ___________________________________________________ 1/4 c pure maple syrup 3 T soy sauce 1 T Dijon mustard 2 garlic cloves, minced 4 salmon fillets DIRECTIONS: Preheat oven at 375°. Line rimmed baking sheet with parchment paper. In small bowl, whisk maple syrup, soy sauce, mustard, & garlic. Place salmon on baking dish. Pour 1/2 of maple glaze onto salmon. Reserve remaining. Bake salmon for 15 to 20 mins, adding 1/3 of glaze after first 10 minutes. When cooked, remove from oven & top with remaining glaze before serving. __________________________________________________ K OREAN BARBECUE SHORT RIBS Don Cain ___________________________________________________ 5 lb beef short ribs, cut flanked style 5 cloves of garlic 1 onion, chopped 1 Asian pear 1 c soy sauce 1 cup brown sugar 1/4 c honey 1/4 c sesame oil Salt & pepper DIRECTIONS: Place ribs in stock pot & cover with cold water. Cover & place in refrigerator for one hour. Drain & set aside. Combine all other ingredients in blender & blend until smooth. Place ribs & marinade in a container or Ziploc bag & marinade overnight. Cook on grill or your preferred cooking method until meat is soft & the outside has formed a caramelized crust. About 5 to 10 minutes per side. __________________________________________________ M ONDAY NIGHT RED BEANS & RICE Janie Binkley ___________________________________________________ 1/2 Lb turkey and Andouille or smoked turkey sausage coursely chopped 1 T olive oil 1 medium onion, chopped 1 med green pepper, chopped 1 clove garlic, chopped 2 15 1/2 canned kidney beans 1/2 c low sodium chicken broth (rinsed & drained) cumin, thyme, Bayleaf & pepper to taste DIRECTIONS: Heat oil in a medium sized pot over medium high heat. Add sausage, onion, & bell pepper. Cook, stirring often until veggies are soften for 3 to 5 mins. Add garlic & cook for 30 seconds. Add the beans, broth, cumin, thyme, Bayleaf, & pepper to taste. Bring to a boil. Reduce heat to medium & simmer for 10 mins. Serve over rice & top with scallions.
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