MAIN DISHES

 Yummy Stirfry that is great for us stay at home MOMS who want more time to play with the kiddies!

1 cup of cooked rice
1 can of pineapple
1 zucchini
1 pepper
1 head of broccoli
1 box of tofu (extra firm)
bean sprouts
onion
garlic

15 minutes before rice is done start to stir fry veggies  in  a little bit of Olive Oil. When Veggies are crispy or the way you like them add them to the rice and than add pineapple sauce. Than in same pan as stirfry was in add a little olive oil and Tofu and cook for 5 minutes. Add tofu to the rest of veggies and rice.

You can add any different spices that you like or soy sauce, sweet and sour, terriaki sauce! This makes great leftovers and saves time for a couple of meals to come not to mention it is so yummy!

Michelle Perry in NJ
Email: [email protected]

Spaghetti Kerkenaise - the sauce gets its name from the islands of Kerkennah just off the central coast of Tunisia ... and the dish is sheer heaven

3 large tomatoes
8 unpeeled garlic cloves
2 tbsp capers, drained
2 tsp caper juice
15 fresh parsley leaves
2 tbsp virgin cold pressed olive oil
salt and freshly ground black pepper to taste
1 tbsp harissa (see instructions below)
1 chili, minced
12 ounces spaghetti or dried capellini (angel hair) pasta

1.  Preheat the broiler.  Place the tomatoes on a lightly oiled baking sheet and broil about 3 inches from the heat source, until the skins are evenly blackened.  Set aside to cool.  Broil the unpeeled garlic cloves until lightly browned on both sides, 5 to 6 minutes.  Set aside to cool.

2.  When the tomatoes are cool enough to handle, finely dice them. Place them in a colander to drain for 30 minutes.  Squeeze the tender garlic cloves out of their skins and mash them coarsely with a fork.  Set aside.

3.  Transfer the tomatoes to a serving bowl.  Stir in the garlic, capers, caper juice, half of the parsley, 1 tbsp of olive oil, salt, pepper, harissa and chili.

4.  In a large saucepan, bring lightly salted water to the boil and cook the pasta until al dente.  Drain well and transfer to a serving bowl.  Toss
with the remaining olive oil.  To serve, mound the pasta in a shallow bowl, and top with the tomato and caper sauce.  Garnish with the remaining parsley.

Barley Beef Stew

This meal is an excellent way to use leftovers from a beef roast.  Or, omit the beef for a vegetarian stew with just as much warming power and heartiness.

1 c cooked beef, cut in small pieces (1/2 in. or smaller)
1 c dry pearled barley
1 carrot, sliced
1 onion, sliced
2 stalks celery, sliced
1 med. potato, cubed
1 med jar tomato puree or stewed tomatoes (12-14 oz)
3 c vegetable stock
Salt & Pepper to taste

Place stock in large saucepan and bring to boil.  Stir in barley and tomatoes.  After 10 minutes, add vegetables.  Simmer for 30 - 40 minutes or
until vegetables are soft and barley is plump.  Stir in beef and heat through.  Add salt and pepper to taste.
Serve with pumpernickel or seeded rye toast.
Serves 4 to 6.

Becky Hacquebord
Tampa, FL

Honey Baked Lentils

This is a good side dish with typical picnic fare or an excellent main course
if served with corn bread.

Combine in saucepan:
2 1/2 c dry lentils
1 small bay leaf
5 c water
dash salt

Bring to a boil.  Cover and reduce heat.  Simmer for 30 min.  Discard bay leaf. 

Preheat oven to 350

Combine in small bowl:
1 t dry mustard
1/2 t ginger
1 T soy sauce
1 small onion, diced
1 c water

Combine mixture with lentils in a large oven safe dish with a tight-fitting lid.  Pour over all:

1/3 to 1/2 c honey

Cover and bake for 60 minutes.
Serves 8

Becky Hacquebord
Tampa, FL

3 Tbsp oil

1 large onion chopped

3 cloves garlic

1 Tbsp chile powder

1 tsp cumin

1/4 tsp oregano

2 cups veg. broth

2 tbsp tomato paste

1 cup frozen corn

4 cups cooked kidney beans

Heat oil in large dutch oven.

Saute onion & garlic - do not brown.

Add spices. Cook 2 min. Add veg. broth,

tomatoe paste and corn and 2 cups of whole kidney beans and 2 cups of mashed kidney beans.

Cover and simmer 30 min. If not thick enough, simmer uncovered for 15 minutes.

~Julie Giraldo

1 package of drumsticks

2/3 cup of margarine

2/3 cup honey

1 Tsp curry

Set out chicken in a baking dish. Melt margarine and honey.

Add curry and pour over chicken. Bake at 350 degrees for 45 min.

Baste every 10 to 15 minutes. Serve chicken on a bed or rice with a side salad

This is an easy meal that my kids love.

~Julie Giraldo

Holiday Stuffing

2 cups of cornbread
1 cup crumbled biscuits
2 eggs, beaten
1/2 cup chicken stock
1/4 c. celery, chopped
1/4 c. onion, chopped
salt, pepper and poultry seasoning to taste
1/8 c. butter
1 c. milk

Mix all together (Will be thick like soup) and bake in a greased pan at
350 degrees until well browned (about 45 min. to 1 hour).

** Good sered with turkeys or hams or chickens. 

Hope you all enjoy these!!