Chicken Spaghetti

Ingredients
■2 cups Cooked Chicken
■3 cups Dry Spaghetti, Broken Into Two Inch Pieces
■2 cans Cream Of Mushroom Soup
■2 cups Grated Sharp Cheddar Cheese
■¼ cups Finely Diced Green Pepper
■¼ cups Finely Diced Onion
■1 jar (4 Ounce) Diced Pimentos, Drained
■2 cups Reserved Chicken Broth From Pot
■1 teaspoon Lawry's Seasoned Salt
■⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
■Salt And Pepper, to taste
■1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Recipe by the Pioneer Woman

For this recipe I didn't add the jar of pimentos and it tasted really good still. I also omitted the cayenne pepper (I just don't like it). And obviously I didn't cook a cut up fryer.

Tuna Delight

Ingredients:
1/2 onion, sliced thinly
1 can tuna, drained
1 tomato, diced
juice of 1 large lime, or 2 small limes (or lemons)
salt to taste

Directions:
Combine all ingredients. Serve with rice, potatoes, any cooked legumes or in a sandwich.

Recipe by Lucia

Tuna Burger

Ingredients:

2 (4.5 oz) pouches tuna

1 cup bread crumbs, divided (or stuffing mix)

1 cup shredded cheese

1/2 cup non-fat ranch salad dressing

1/4 cup sliced green onion

1 egg, lightly beaten

1 Tbs olive oil



Directions:

Combine tuna, 1/2 cup bread crumbs, cheese, salad dressing, green onion and egg in medium bowl; mix well. Form into four patties; coat each side with reaming 1/2 cup bread crumbs. Heat oil in non-stick skillet over medium heat. Cook patties 3 to 5 minutes on each side until golden brown. Eat on a bun with all the usual hamburger fixings.

Recipe by Lucia

Ocopa con Papas (Green Cheese Sauce)

Ingredients:
SAUCE
3/4 lb Mexican cheese called Cotija. You can find it at Walmart or any Mexican market about $4.99-6.99 a lb (Ruth replaces with mozzarella or Monterrey Jack cheese but it does not taste as good; another alternative would be feta cheese)
2/3 cup warm milk
2 Tbs oil
1 clove garlic
1 bushel of cilantro, trimmed

Potatoes, peeled and boiled

Directions:
In blender, blend cheese, milk, oil, garlic and cilantro for 3 minutes, or until well blended. If too thin, add more cheese. If too thick, add more milk. Dip potatoes in sauce and enjoy.

Recipe by Lucia

Sopa de Leche (Milk Soup)

Ingredients:
1/2 cup rice or small noodles of any type
4 cups water
1 potato, peeled and cubed
1 zucchini, peeled and thinly sliced
1 yellow squash, peeled and thinly sliced(opt)
1 egg
1/2 cup mozzarella cheese, shredded
salt to taste
1/4 cup spinach, chopped(opt)
1 cup milk (opt)

Directions:
In medium size pot, add water and cubed potato. Bring to a boil. Add rice/noodles, zucchini and yellow squash. Once everything is cooked (about 15-20 minutes), crack egg into soup and stir vigorously. Remove from heat. Add cheese, salt, spinach and milk.

Recipe by Lucia

Pure de Papas con Espinaca (Mashed Potatoes with Spinach

Ingredients:
2 lbs potatoes, peeled and boiled
1/2 lb Spinach
milk
butter
salt

Directions:
Mash potatoes. Add butter, milk and salt while still hot until desired consistency. Boil spinach in small amount of water. Add spinach and water to blender. Blend well. Mix with mashed potatoes.

Recipe by Lucia

Carne Asada

Ingredients:
3 or 4 lbs roast
3 red dried chilies
2 cloves garlic
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
2 Tbs vinegar
oil

Directions:
Soak dried chilies in warm water until soft (about 10 minutes). Remove seeds. Put chilies in blender with garlic, cumin, salt, pepper, vinegar and enough oil to blend. Blend well. Cut roast into 1 inch slices. Drizzle some oil into large pot. Add roast and sauce and cook on medium-low for 3 hours. Ensure roast does not burn on bottom during cooking period. May replace roast with chicken if desired.

Recipe by Lucia

Causa Limena (lime mashed potatoes)

Ingredients:
5 lbs peeled, boiled potatoes
3 chicken breasts, boiled and shredded
half a celery stalk, washed and chopped into small bits
1 cup mayonnaise
2 yellow Peruvian chilies (available in Latino stores (may use habanero or serrano chilies though the flavor will be slightly different)
salt to taste
1/4 cup oil
3/4 cup real lime juice (about 6 large limes)
parsley for garnish (opt)

Directions:
Mash potatoes with a potato ricer if available (must be very finely mashed). Allow to cool. Mix chicken, celery and mayonnaise together. Set aside. Wash yellow chilies and remove seeds. Cut chilies and add to blender with a little bit of water. Blend well. Add chili mixture, salt, oil and lime juice to potatoes. Mix well. (Mixes best with your hands). In a 9 x 11 in tray put down a layer using half of the potato mixture followed by a layer of all of the chicken mixture. Make a layer on top using the remaining potato mixture. Garnish with parsley.

Recipe by Lucia

Papa a la Huancaina (Peruvian cheese sauce)

Ingredients:
CHEESE SAUCE
1/4 cup oil
1 clove garlic
1-2 yellow Peruvian chilies deseeded- available in Latino stores (may use habanero or serrano chilies though the flavor will be slightly different) or Aji amarillo paste (2 TBSP)
3/4 lb Mexican cheese called Cotija or ranchero queso fresco (sold at Costco)
1/2 cup warm milk
the juice from half a lemon

4 boiled potatoes
1 hard boiled egg
lettuce for garnish (opt)


Wash yellow chilies and remove seeds. Put oil, garlic, chilies, cheese and milk into blender. Blend well. If too thick add more milk. If too liquidy add more cheese. After well blended, squeeze in lemon while blender continues to blend sauce. Enjoy cheese sauce over boiled potatoes topped with 1/4 of a slice of a boiled egg. May garnish with lettuce.

This meal goes great with Tallarines Verdes.

Recipe by Lucia

Tallarines Verdes (Green noodles)

Ingredients:
fresh basil (full plant or 1 small package)
1/2 lb spinach leaves
1 clove garlic
1/4 of an onion
salt to taste
pepper to taste
1/4 cup oil
1/4 lb Mexican cheese called Cotija. You can find it at Walmart or any Mexican market about $4.99-6.99 a lb (Ruth replaces with mozzarella or Monterrey Jack cheese but it does not taste as good, another alternative would be feta cheese)
1/2 cup milk approx
1 pound cooked spaghetti noodles

Directions:
Wash the basil and spinach. Chop and put them in the blender with the garlic, onion, salt, pepper, cheese, milk and oil. Blend well. Add 1 tsp oil to pan and heat on medium high. Add half of the sauce to the pan and heat until boiling. Remove from heat. Add the rest of the sauce and slowly add the noodles, stirring as needed.

This meal goes great with Papa a la Huancaina
Recipe by Lucia

Sopa de Quinua (Quinoa Soup)

Ingredients:
1/2 cup quinoa
4 cups water
1 potato, peeled and cubed
1 zucchini, sliced
1 yellow squash, sliced (opt)
1 egg
1/2 cup mozzarella cheese
salt to taste
1/4 cup chopped spinach (opt)
1 cup milk (opt)

Directions:
Soak quinoa in water for 15 minutes. Rinse several times using mesh netting or cheese cloth. In medium size pot, add water and cubed potato. Bring to a boil. Add quinoa, zucchini and yellow squash. Once everything is cooked (about 15 minutes), crack egg into soup and stir vigorously. Remove from heat. Add cheese, salt, spinach and milk.

Recipe by Lucia

Simple southern pulled pork sandwiches

3-4 lb pork roast

1 onion, chopped

16 oz BBQ sauce

1/3 c honey (unless you don't like it too sweet)

sandwich buns

Place pork in crock pot and cover with onions, bbq sauce and honey. Cover and cook on low about 8 hours. Before serving, shred roast with 2 forks, pull apart and mix in sauce. Serve on sandwich buns.

Crock Pot Roast

3-5 lb beef roast

garlic salt to taste

1 can cream of mushroom soup (I used golden mushroom soup)

1 pkg dry onion soup mix

1 can beef gravy

1/2 c brown sugar (I didn't add this cause I didn't want it to be too sweet)

3 tbsp vinegar (I use balsamic)

2 tbsp soy sauce

1 tbsp worcestershire sauce

Galic salt the roast and place in crock pot. Mix together the rest of the ingredients and pour over roast. Cook on low for 12 hours (8 worked for me...). Take roast out when cooked, strain gravy to get rid of lumps (I don't do this) and thicken with a little cornstarch/cold water mixture.

Authentic Orange Chicken

-2 hour chicken marinating time needed for this recipe.

SAUCE
1 1/2 cup water
2 Tbs orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
1 cup brown sugar
1/2 tsp minced ginger root
1/2 tsp garlic, minced
2 Tbs green onions, chopped
1/4 tsp red pepper flakes (or less if you don't like spicy
2 1/2 Tbs soy sauce
1 Tbs grated orange zest (grate off orange part of orange peel)

3 Tbs cornstarch
2 Tbs water

CHICKEN
2-4 boneless chicken breasts, cut into 1/2 inch pieces
1 cup flour
1/4 tsp pepper
1/4 tsp salt
3 Tbs oil (or more if frying instead of sauteing chicken

Directions:

Pour water, orange juice, lemon juice, rice vinegar and soy sauce into sauce pan and set over medium high heat. Stir in orange zest, brown sugar, ginger, garlic, green onion and red pepper flakes. Bring to a boil. Remove from heat and cool 10-15 minutes. Place chicken pieces in zip lock bag. Pour in 1 cup cooled sauce and refrigerate 2 hours.

In another bag mix flour, salt and paper. Add marinated chicken and shake to coat.

Place oil in skillet and heat on medium high. Brown chicken and put in paper towel. (If frying, add more oil and do not move chicken while first side is browning. When first side is browned, turn chicken and do not move until 2nd side of chicken is browned. Remove from pan.)

Wipe out skillet. Add remaining sauce and bring to a boil. Make mixture out of cornstarch and water and add to sauce. Allow to thicken while stirring. Add chicken and serve over rice.

Roasted Carrots

Ingredients
12 carrots
3 TBSP olive oil
1 1/4 tsp salt
1/2 tsp ground black pepper
2 TBSP minced dill or parsley or dried thyme


Directions
1) Clean carrots
2) Peel if not organic or baby (real baby) carrots. You might want to peel even if organic since some peels give carrots a bitter taste.
3) Quarter
4) Put olive oil on baking sheet then put carrots on baking sheet and mix them around to coat carrots a bit. Add some salt, pepper (or dried thyme), if desired.
5) Bake 400 for about 20-35 minutes until desired tenderness
6) Add minced parsley or minced dill, if desired


OR


Ingredients
12 medium carrots
4 cloves of garlic
1/2 tsp. salt
1 tbsp. honey
1/4 tsp. ground cumin
1 tbsp. butter

Directions
1) Clean carrots

2) Peel if not organic or baby (real baby) carrots. You might want to peel even if organic since some peels give carrots a bitter taste.

3) Quarter

4) Combine carrots, honey, garlic, cumin, salt, butter and 1/4 cup water in a baking dish and cover. Bake at 350 for about 45 minutes.

Crepes

Ingredients:
2 cups warm milk
1/4 cup melted butter
1 1/4 cup flour
1/2 tsp salt
1/2 tsp sugar
3 eggs
3/4 Tbs oil

Directions:
Mix warm milk and melted butter together. Set aside. Mix dry ingredients. Make well in center and add eggs and oil. Mix with wooden spoon. Slowly add milk/butter mixture. When thin enough, use a whisk. Whisk well to get rid of all of the bumps. Let sit over night in fridge covered if there is time. Cook on medium heat for 2 minutes on the first side and 30 seconds on the 2nd side.

My favorite fillings:eggs with sausage, tomatoes and cheese; nutella with bananas and whipped cream.

Vegetable Pancakes

Ingredients:
-1/2 small cabbage, finely shredded
-1-2 carrots, grated
-8 mushrooms, diced (1/4 lb)
-1 chicken breast, cooked and shredded (opt)
-1 small onion, diced
-2 eggs (opt)
-2 cups pancake mix, aproximately
-water

Directions:
Combine all ingredients. Add enough water to make mixture slightly thicker than regular pancake mixture. Grease skillet with generous amount of oil and heat on med-high. Make pancakes using 1/2 cup batter for each pancake. Cook each side until brown. Serve with soy sauce, ketchup or mayonnaise.

Recipe by Lucia

Chicken Salad with grapes and slivered almonds

Ingredients:
-2 large cans chicken (or 3 chicken breasts, cooked and shredded)
-1/4 cup chopped green onions (opt)
-1 cup grapes (quartered), may use apples
-1/2 cup Craisins
-1/2 cup mayonnaise
-1/4 cup Ranch dressing
-1/2 cup (toasted) slivered almonds

Directions:
Combine ingredients. Can be used as a sandwich spread and is great on croissants.

Recipe by Lucia

Chicken Enchilada

Ingredients:
-big can cream of chicken
-1/2 to 1 cup sour cream
-1 Tbs margarine, butter or oil
-1/2 c chopped onion
-1 tsp chili powder
-2 c cooked chicken, cubed
-1 can (4 oz) chopped green chilies
-8 flour tortillas
-1 c shredded Monterrey Jack cheese
-fresh parsley for garnish

Directions:
Preheat oven to 375 degrees. Ina small bowl, stir together soup and sour cream until smooth; set aside. In a 2 quart saucepan over medium heat, cook onion with butter and chili powder until onion is tender. Stir in chicken, chilies, and 2 Tbs of soup mixture. Remove from heat. To make enchiladas spread about 1/4 cup chicken mixture in center of each tortilla. Fold sides over filling and place, seam side down, in greased 9 x 13 inch baking dish. Spread remaining soup mixture over enchiladas. Cover with foil and bake uncovered 5 minutes. Sprinkle with cheese and bake uncovered 5 minutes more or until cheese melts. Garnish with parsley.

Recipe by Lucia

Chicken Bowtie Pasta

Ingredients:
8 oz cream cheese
1 small or large can (26 oz) cream of mushroom soup
1 small or large can (26 oz) cream of chicken soup
1-2 Tbs Italian seasoning
4-6 chicken breasts, cubed
1-2 lbs cooked bowtie pasta

Directions:
Mix cream cheese, soups and Italian seasoning in a large bowl. Place cubed chicken in a 9 x 11 in pan and pour mixture over it. Bake for 45-60 minutes at 350 degrees. Pour cooked bowtie pasta into chicken mixture. (You can also use a crock pot).

Lucia's recipe

Whole Wheat Bread (Peggy's)

Makes 4 loaves

Ingredients

• 8 cups whole wheat
• 4 cups war water
• 4 TBSP salt
• 1/4 cup canola oil
• 1 cup honey or other sugar
• 1 1/3 cup powdered milk
• 3 TBSP dough enhander
• 2 TBSP yeast

Mix all ingredients together in a large bowl except flour. Turn mixer on low speed and slowly add in flour. Kneed 8 minutes with mixer. Raise until double in bulk. Punch down and form 4 loaves. Place in greased loaf pans. Raise about 1 hour. Bake 350 for 35 minutes.