Mushroom Stroganoff

Serves 4-6

1 (8 oz pkg) spinach fettuccine
2 Tablespoons butter
1 Tablespoon olive oil
2 (8 oz) pkgs sliced fresh mushrooms -- I used the baby bellas
1 heaping Tablespoon minced garlic
1 large or 2 medium onions, chopped
1/4 cup flour
1/2 teaspoon ground black pepper
2 1/2 cups vegetable broth
2 Tablespoons tomato paste (optional)
1 cup sour cream

Cook pasta according to package directions. Drain, and keep warm.

Melt butter with oil in 3 quart pot until sizzling. Add mushrooms, onion and garlic. Cook over
medium heat until mushrooms are tender. (about 7 minutes).

Stir flour and pepper into mushrooms. Cook for one minute. While stirring, slowly add tomato paste and vegetable broth. Stirring constantly, bring to a boil and boil 1 minute. If it becomes too thick before boiling, add a little more veggie broth.

Stir in sour cream, and continue cooking until heated through, about 1 to 2 minutes. Do not boil.
Serve mushrooms over fettuccine.

I thought the spinach fettuccine was pretty with the mushrooms, but any pasta would be tasty.

Mexican Manicotti

We served this for company and everyone had seconds!
I doubled this recipe and did not double the meat. I think it would have been just as good if I had left the meat out altogether. No one would have noticed.

Serves 8

1 pound ground turkey
1 (16 oz) can refried beans
1 (4 oz.) can chopped green chilies
2 1/2 teaspoons chili powder
2 1/2 teaspoons cumin
1 1/2 teaspoons dried oregano
1 package manicotti shells
2 1/2 cups water
1 (19 oz) can enchilada sauce
1 (16 oz) jar picante sauce
2 cups sour cream
1 cup shredded Monterey Jack or Mexican cheese
1/4 cup sliced green onions
sliced olives -- optional

In a bowl, combine, combine the uncooked turkey, beans, green chilies, chili powder, cumin and oregano. Spoon into uncooked manicotti shells. This can be somewhat complicated. It works best if you use a pastry bag or a regular plastic bag with a hole in the corner. You don't want to spend all day on this part! Arrange the shells in a greased 9" by 13" baking dish. Combine water, picante sauce and enchilada sauce, and pour over the shells. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Touch the shells and if they are not yet soft, bake another 15 minutes. Uncover. Spread sour cream over the top and sprinkle with cheese, green onions and olives. Continue baking another 5 to 10 minutes or until the cheese is melted.

Lemon Doodles

My sister Lydia's comment on these is: "These are GOOD!"

Makes about 4 dozen

2 1/2 cups whole wheat flour
1 1/2 cups sugar or Florida crystals
3/4 cup flaked coconut
1 cup butter, softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon lemon juice
1/2 teaspoon grated lemon peel

Preheat oven to 400 degrees.

In large mixing bowl, combine all ingredients. Beat at low speed, scraping bowl often, until well mixed. Drop rounded spoonfuls of dough 2 inches apart onto ungreased (or silpat-lined) cookie sheets. Bake for 7 to 10 minutes, or until edges are lightly browned. Removed immediately from trays. Cool some to save for later!

White Bean, Sausage & Kale Soup

I put this together in just a few minutes this morning before heading out for the day. It cooked in the crock pot all morning, and the house smelled so good when we returned! It was the perfect soup for a cool, rainy day.


Serves 10

16 oz. hot and spicy bulk pork sausage
1 large carrot
2 14.5 oz cans diced tomatoes - plain or with Italian seasonings
8 cups chicken broth
1 1/2 lbs. torn kale
2 14.5 cans great northern white beans

Stovetop directions:
In a medium pot cook sausage well. Add tomatoes, carrot, and chicken broth. Bring to a boil. Add kale and cook until tender. Stir in beans, and heat thoroughly before serving.

Crockpot directions:
Cook sausage well in a frying pan. Meanwhile, add all the other ingredients to a crockpot. Add sausage. Cover. Cook on high for 3-4 hours.