Bev's Recipe Collection

• 3 pounds chicken breasts (skinned and boned)
• crushed pineapple, drained
• 1 T tapioca starch
• 1 T water
• 1/2 C honey
• 1/2 C soy sauce
• 1/4 C vinegar
• 1 clove garlic, crushed
• 1/2 t ginger
• 1/4 t paprika

In small saucepan, combine tapioca starch and water. Add remaining ingredients, except chicken and pineapple. Cook, stirring often over medium/high heat till the sauce bubbles and thickens. Place chicken in a parchment-lined pan and brush with sauce. Bake at 350 degrees for one hour.

Serve over rice, and top with pineapple and dry-roasted peanuts.

(I cook 4 pounds of frozen oriental vegetables.)

adapted from Better Homes and Gardens New Cook Book from the 70s😃

• 4 lbs. ground beef
• 1 large sweet onion, chopped
• 3 cloves garlic, crushed
• 3 cans pinto beans, drained and rinsed
• 3 cans organic corn, drained (or 6 cups frozen)
• 3 (29 oz.) cans tomato puree
• 1/2 C dry ranch dressing mix
• 3/4 C ketchup
• 1 T chili powder
• 1 1/2 t ground cumin
• 7 C water

Brown ground beef, adding onion and garlic half way through.  Drain and rinse.  Add remaining ingredients and simmer at least 1 hour. (Or cook ground beef and onion, drain, and add all ingredients in two slow cookers; place on low for the afternoon).  Serve with shredded cheese, tortilla chips, sour cream and salsa.

(Thanks for this recipe too, Julie!)

• 1 pound ground beef
• small sweet onion, chopped
• 3 cloves garlic, crushed
• 2 15 oz. cans black beans (undrained)
• 3 C organic corn (frozen or canned and drained)
• 15 oz. tomato sauce
• 1T chili powder
• 1 1/2 t salt
• 1/4 t cayenne pepper
• Golden Cornbread ingredients (on this site)
• 8 oz. shredded cheese
• fresh diced tomatoes, optional

In a large skillet, brown beef with onion and garlic.  Drain and rinse.  Meanwhile, prepare Golden Cornbread recipe, placing the mix into two 13 x 9″ pans rather than one.  Bake cornbread at 375 degrees for 7 minutes. While that is baking, add black beans, corn, tomato sauce, chili powder, salt, and cayenne pepper to the meat.  Spread this filling on top of crusts that have been removed from oven.  Top with shredded cheese and bake for 20 more minutes.  Serve with diced tomatoes, sour cream, and salsa.  (Sides of salad and refried beans)

(adapted from a homeschool magazine)

• 3 pounds ground beef, browned and drained
• 2 large sweet onions, chopped
• 2 peppers (We prefer red and yellow)
• 3 cloves garlic, minced
• 3 cans diced tomatoes (28 oz. each)
• 3 cans kidney beans (15 oz. each), rinsed and drained
• 2 (16 oz.) can tomato sauce
• 2 T chili powder
• 2 T ground cumin
• 1 T salt
• 1/4 t cayenne pepper
• 1 t pepper

For serving:

• shredded cheese
• sour cream
• diced avocado
• freshly chopped cilantro
• tortilla chips
• salsa

In very large stock pot, combine all ingredients and bring to a boil.  Reduce heat, cover, and simmer for  1 1/2 to 2 hours, stirring occasionally.  Option: Bake at 200 degrees in a roaster all afternoon or in two slow cookers on low.

from tammysrecipes.com

This is a family favorite!

Teriyaki Chicken

• 2 lbs chicken breasts, chopped
• 1 lb frozen crinkle cut carrots
• 1 lb frozen peas
• 2 cups teriyaki sauce (recipe below)
• 4 cups cooked rice

Cook the chicken in a large skillet with a few tablespoons of olive oil. Drain the greese. Return chicken to the skillet and add the frozen vegetables and teriyaki sauce. Cook over medium-high heat until carrots are mostly warmed. Stir in the rice and continue cooking until warmed and ready to serve.

Adapted from Wine & Glue

Teriyaki Sauce (recipe makes about 2 cups)

• 1/4 c + 2 Tbs soy sauce
• 1 1/2 cups water
• 1/2 tsp ground ginger
• heaping 1/4 tsp garlic powder
• 1/2 cup sucanat (or brown sugar)
• 3 Tbs honey
• 3 Tbs corn starch or arrowroot flour
• 1/4 c + 2 Tbs cold water

Mix all but the cornstarch and cold water in a sauce pan and begin heating over medium-high heat. In a separate bowl, mix the cornstarch and cold water until dissolved. (The mixture in the sauce pan should be warm by now, but not bubbling yet.) Stir the cornstarch mixture to the heated sauce. Continue cooking, stirring frequently, until the sauce thickens to desired thickness (this will take several minutes).

Adapted from Food.com

• 1 onion, chopped
• 2 stalks celery, finely chopped
• 2 Tbs olive oil
• 2 (15 oz) cans kidney beans, drained
• 2 (15 oz) cans pinto beans, drained
• 1 (15 oz) can black beans, drained
• 1 (15 oz) tomato sauce
• 1/4 cup soy sauce
• 2 Tbs apple cider vinegar
• 1 T chili powder
• 2 tsp garlic powder
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper

Saute the chopped onion and celery in a skillet with oil until tender. Add remaining ingredients and cook over medium heat until warmed to serve. Serve over bread.

adapted from A Couple Cooks

• 20 oz. rotini (or pasta of choice)
• 2 pound ground beef
• 14 oz. chopped spinach (I chop fresh spinach in the processor)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 t salt
• 1/2 t pepper
• 1/4 t ground nutmeg
• 2 eggs
• 1/2 C Parmesan cheese
• tomato and basil sauce (below)
• 16 oz. shredded cheese (I use sharp cheddar)

Cook pasta according to package directions.  (Chill in cold water for use later.)

Shred cheese in processor.

Meanwhile, heat the following ingredients in a separate pan, bringing the sauce to a boil and then gently cooking.

tomato and basil sauce:

• 30 oz. can diced tomatoes
• 29 oz. tomato puree
• 4 t dried basil (4 T fresh)
• 1 t garlic salt
• 1 t olive oil
• 1/2 t onion powder

Also start cooking ground beef in a large skillet over medium heat until no longer pink, stirring occasionally.  Drain grease.  Add spinach, onion and garlic; continue cooking 10 minutes, stirring occasionally.  Remove from heat.  Add salt, pepper and nutmeg and blend well.  Stir in egg and Parmesan cheese.

Pour 1 C of sauce into bottom of a large roasting pan (with lid).  Layer half the pasta, half the meat mixture, half the sauce, and half of the cheese. Repeat with the other half.  Cover and bake at 350 degrees for 30 minutes.

• 8 C tortellini, cooked and chilled (4 C dry)
• 1 C pesto (on this site)
• 1 red pepper, chopped
• 1/4 C Marilyn’s French Dressing (on this site)
• 14 C romaine (or other green leaf)
• 2 C cooked chicken, diced – optional
• salt and pepper to taste
• freshly shredded sharp cheddar cheese

Combine all ingredients (except cheese) in a mixing bowl.  Stir to blend all ingredients.  Sprinkle with cheese and serve.

from Sensational Summer Salads (www.urbanhomemaker.com)

• 9 oz. tortellini pasta, filled with cheese
• 2 (5 oz.) cans tuna, drained
• 4 boiled eggs, chopped
• small onion, chopped
• 1/2 C relish
• 1/2 C celery, chopped
• 1/2 C mayonnaise

Cook pasta according to package directions.  Drain and cool.  Add all other ingredients to pasta.  Chill and serve.  (May substitute chicken for tuna.)

(from cooks.com)

• 1 sweet onion, chopped
• 4 carrots, sliced
• 4 stalks celery, sliced
• 1 large zucchini, diced
• 2 cloves garlic, minced
• 2 t dried thyme
• 1 t dried rosemary
• 1 t salt
• 1/2 t black pepper
• 64 oz. chicken broth
• 2 (15 oz.) cans of diced tomatoes

Place all ingredients in roaster at 200 degrees for 4 to 5 hours.

• 1 (15 oz.) can cannellini beans, drained, rinsed, and mashed with a spoon or in the processor
• 3 (15 oz.) cans cannellini beans, drained and rinsed
• 4 C spinach leaves, chopped
• Parmesan cheese, shredded (optional)

Add beans and spinach leaves to roaster. Cook at 300 degrees for 45 minutes.  Top with Parmesan.

Adapted from foodnetwork.com