English French German Spain Italian Dutch Russian Portuguese Japanese Korean Arabic Chinese Simplified




1 1/2 pounds ground turkey, preferably 85/15
1 medium onion, diced
2 tbsp ground cumin
1 1/2 tbsp chili powder
1 tsp salt
2 tsp ground pepper
1/2 tsp cayenne pepper
1 (12 oz) can beer
1 (15 oz) can Niblets corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (12 to 14 oz) bag tortilla chips
1 (16 oz) jar mango or peach salsa
1/2 cup sliced pickled jalapeno peppers
2 (8 oz) or 1 (16 oz) pkg shredded Colby Jack cheese
1/2 cup sour cream


1. Preheat oven to 375 F.

2. Brown turkey with onion in a 10 inch skillet over medium high heat.
Add next 5 ingredients and stir to combine.

3. Add 1/2 of 12 oz beer and let it evaporate over medium heat.
Pour remaining 1/2 beer and let it evaporate as well and remove
meat mixture from heat.

4. In small mixing bowl combine drained and rinsed black beans and corn.
On 15 inch oven proof baking platter,
place 1/3 of tortilla chips on bottom of platter then
layer 1/3 each of the ground turkey, bean and corn mixture,
salsa and Colby Jack cheese, repeating layers.
Bake 10 minutes or until cheese is melted.
Top with jalapeno peppers and sour cream.

Yield: 10 appetizer sized servings




1/4 cup chopped onion
2 tbsp butter
2 tbsp flour
1/2 cup water or milk
1 (8 oz) jar cheese spread or,
1 (8 oz) bar Velveeta cheese (cubed)

3 (10 oz) pkgs frozen chopped broccoli, cooked and drained

3 beaten eggs
1/3 cup crushed cornflakes


1. In a 3 quart saucepan cook onion in butter till tender but not brown.
Stir in flour. Add water.
Cook and stir till thick and bubbly. Blend in cheese spread.
Remove from heat. Stir in broccoli, then eggs.
Transfer to a 1 1/2-quart casserole.
Top with cornflakes.

2. Bake, uncovered in a 325 F. oven for about 50 minutes or
until knife inserted halfway between
edge and center comes out clean.
Let stand 10 minutes before serving.

Makes 8 servings




nonstick cooking spray
3/4 cup packed dark brown sugar
1/2 cup flour
1 1/2 tsp ground ginger
1tsp ground cinnamon
Dash salt
6 tbsp unsalted butter, cut in pieces
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup cornstarch
3/4 tsp ground ginger
1/2 tsp ground cinnamon
3 lbs Granny Smith apples (peeled, cored and thinly sliced) (about 8 cups)
Vanilla ice cream or whipped cream (optional)


Preheat oven to 375 F.

1. Lightly coat a 2 1/2 to 3 quart (13 by 9 inch) baking dish with nonstick cooking spray and wipe with a paper towel to spread evenly. Set aside.

2. For topping:
In a large bowl whisk together the 3/4 cup brown sugar, flour, 1 1/2 tsp ginger,
1 tsp cinnamon and salt.
Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
Stir in walnuts and pecans. Set aside.

3. In a very large bowl whisk together 1/2 cup brown sugar, cornstarch,
3/4 teaspoon ginger and 1/2 teaspoon cinnamon. Add apple slices.
Gently toss until coated.

4. Transfer apple mixture to prepared dish. Sprinkle topping over the apples.
Cover dish with foil.

5. Bake in oven for 30 minutes. Remove foil and bake
25 to 30 minutes longer or until top is browned and apples are tender.
Let cool 20 to 30 minutes before serving.
If you like, serve with ice cream or whipped cream.

Makes 8 servings

Nutrition Facts

Total Fat (g)19
Saturated Fat (g)6
Monounsaturated Fat (g)6
Polyunsaturated Fat (g)5
Cholesterol (mg)23
Sodium (mg)29
Carbohydrate (g)60
Total Sugar (g)45
Fiber (g)3
Protein (g)3
Vitamin C (DV%)8
Calcium (DV%)5
Iron (DV%)7

Percent Daily Values are based on a 2,000 calorie diet



4 pork cutlets
2 eggs, beaten
bread crumbs
salt and pepper
1/4 cup vegetable oil
2 cloves of garlic, minced
1 tbsp minced ginger
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 tbsp honey
1 tbsp hot sesame oil
1/2 lime, juiced
green onions for garnish


1. Place the cutlets between sheets of plastic wrap and pound
until desired thickness (about 1/4 to 1/2 inch).
Pat dry then season both sides with salt and pepper.
Dredge each cutlet in flour, shaking off the excess.
Dip in egg, letting the excess drip off then coat in bread crumbs.

2. Let rest on a baking sheet for 5 minutes while the pan heats up.
Heat vegetable oil in a large pan or dutch oven.
When the oil begins to shimmer, cook cutlets in batches until
golden brown (about 3 minutes per side, depending on thickness).
Drain on paper towels.

3. In the same pan add the garlic and ginger, saute for 1 minute.
Add soy sauce, rice wine vinegar, honey and sesame oil.
Bring to a simmer then add lime juice.

4. Drizzle sauce over the cutlets or serve on the side for dipping.
Top with the green onions for garnish.
Serve with roasted or stir fried vegetables.

Number of Servings: 4

Notes: For a milder flavor use plain sesame oil.




2 (12 oz) packages fresh broccoli florets (see Note)
1/4 cup chicken broth
1 (10 3/4 oz) can condensed cream of
mushroom soup, undiluted

1 (7 oz) jar roasted red bell peppers,
drained and chopped

1/2 cup (2 oz) shredded sharp cheddar cheese
1/4 cup mayonnaise
1 1/2 tsp lemon juice
1 tsp garlic powder
1 tsp black pepper
2 tbsp Italian bread crumbs


1. Coat a 3 quart baking dish with nonstick cooking spray.
Add the broccoli and broth, cover tightly with plastic wrap and
microwave on high for 7 minutes.

2. In a medium bowl combine the remaining ingredients,
except the bread crumbs; stir well then spoon over the
broccoli mixture and sprinkle with bread crumbs.

3. Cover with plastic wrap and microwave on high
for 4 to 5 minutes until heated through and broccoli is tender.


Using broccoli florets shortens cooking time.
They are sold fresh or frozen and are convenient for
a quick side dish.




1/3 pound lean ground beef
1 large sesame seed hamburger bun;
(restaurant size if available)
1 tbsp mayonnaise
1/4 cup lettuce, shredded
1 pineapple ring
2 cups teriyaki sauce, divided into two bowls (one cup in each)
2 slices tomato
2 slices Cheddar cheese


1. Form round burger patty. Marinate burger patty in one
bowl of teriyaki sauce for 30 minutes.
Marinate pineapple ring in second bowl of teriyaki sauce for 30 minutes.

2. Remove burger and grill on high heat to desired doneness.
Melt 1 slice of cheese on top of patty while still on grill pan by covering with lid.

3. Grill pineapple ring on medium heat. (1 minute to a side).

4. Spread mayonnaise on both halves of the bun. On bottom bun,
place tomato slices followed by the broiled burger with 2nd cheese slice and
the tomato on the bottom.

5. Stack the pineapple ring and shredded lettuce on burger patty.
Place the top bun and enjoy!

Makes 1 Man Size Burger.




1 cup flour
1 cup quick-cooking oats
2 tbsp wheat germ
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 pinch ground cinnamon
1 cup milk
1 egg, lightly beaten
3/4 cup canned pumpkin
2 tbsp vegetable oil
chocolate chips or raisins (optional)


1. In a bowl, combine the flour, oats, wheat germ, sugar,
baking powder, salt and cinnamon.

2. Combine milk, egg, pumpkin and oil in separate bowl;
stir into dry ingredients just until moistened.

3. Pour batter by 1/4 cupfuls onto a hot greased griddle;
turn when bubbles form on top of pancakes.

4. Cook until second side is golden brown.
Decorate with chocolate chips and raisins if desired.

Yields 10 to12 pancakes



1 lb ground round
1 (15 oz) can chunky Italian style tomato sauce
1 (10 oz) can refrigerated pizza dough
6 slices mozzarella cheese, divided
1/4 cup grated Parmesan cheese


1. Preheat oven to 425ºF.
Cook meat in a nonstick medium skillet over
medium high heat, stirring until meat crumbles and
is no longer pink. Drain, if necessary and return to skillet.
Add tomato sauce and cook until heated.

2. Meanwhile, unroll pizza dough and press into bottom and halfway
up sides of a lightly greased 9 x 13 baking dish (see Notes).
Line bottom of pizza crust with 3 slices mozzarella cheese.
Top with meat mixture.

3. Bake uncovered for 12 minutes. Top with remaining 3 cheese slices
and sprinkle with Parmesan cheese.
Bake 5 more minutes or until crust is browned and cheese melts.
Cool 5 minutes before serving.


Make sure to push the pizza crust up the sides of your baking dish
so the delicious pizza filling will bubble up inside the crispy crust.

Add pepperoni on top to make this a meat lover's pizza casserole.

Serves: 6


Easy Nacho Potato Skins


6 medium size russet potatoes

Cooking oil, shortening, butter,
or margarine(for coating potatoes)

1/4 cup butter or margarine, melted
1/4 tsp seasoned salt
Ground cayenne pepper
4 (oz) Monterey Jack cheese w/peppers, shredded

Topping Choices:
Sour cream, salsa, guacamole, chopped tomato,
chopped sweet pepper, sliced green onion,
sliced pitted ripe olives or snipped fresh cilantro.


1. Preheat oven to 425 F.

2. Thoroughly scrub potatoes and pat dry.
Rub with cooking oil, shortening, butter or margarine;
prick potatoes with a fork.
Bake for 40 to 60 minutes or until tender, or
microwave on high for 15 to 20 minutes or until tender.

3. Cut potatoes lengthwise into quarters.
Scoop out the pulp, leaving 1/4 inch thick shells.
Reserve the pulp for mashed potatoes or another use.

4. Brush both sides of potato pieces with the 1/4 cup butter or margarine.
Sprinkle the inside with seasoned salt and cayenne pepper.
Place potato pieces, skin side up,
on the unheated rack of a broiler pan.
Broil 3 to 4 inches from heat for 3 minutes.

5. Turn potato pieces skin side down. Sprinkle with shredded cheese.
Broil 2 minutes more. Arrange the potato pieces on a heated serving platter.
Serve with desired toppers.

Makes 24 servings

Make Ahead Directions:

Bake, scoop and season the potatoes.
Place in a covered container and refrigerate up to 2 days.


Hearty Vegetable Beef Soup


1 1/2 pounds stew beef, cubed
4 cups beef broth
1 cup onion, chopped
1 cup celery, sliced
2 large potatoes, peeled and cubed
3 carrots, peeled and sliced
28 ounces canned tomatoes
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional


* Preheat oven to 250º F.
* In a large container, add cubed meat, chopped onions, sliced celery, carrots, potatoes, beef broth and canned tomatoes. Add seasonings, cover with foil. Bake for 5 hours.
* If desired, add peas during the last 45 minutes of cooking.
* If the soup is too thick, add beef both until desired consistency.

Servings 6