Tomi's "Curry" Soup

20 oz. ground turkey (or we use sausage/hamburger)
1 large onion, chopped
1 T. curry powder (more or less according to preference and the strength of your curry)
4 cloves garlic
1 t. cumin
1/2 t. ginger
1/4 t. cinnamon
1/4 t. cloves
1/4 t. cayenne pepper
Salt and pepper to taste

2 carrots, shredded
4 ribs celery, chopped
1 c. dried lentils
4 medium potatoes, chopped
1 can tomato sauce
6 c. chicken broth

Directions
In your soup pot, break up and brown ground turkey. Add garlic, onion, and all spices (everything down to and including salt and pepper). When turkey is no longer pink, add carrots and celery and saute for a few minutes, until they begin to soften. Add all other ingredients and bring to a boil, then simmer for one hour, stirring occasionally, until lentils and potatoes are soft.

Makes 8 very hearty servings. This is a very flexible recipe -- add more veggies or more or less chicken broth to get the thickness you want. Enjoy!

Fruit Salad....Yummy! Yummy!

Apples
Banana
Strawberries
Grapes
Kiwi

cut up all fruit into small pieces, except grapes.

Dressing:
1 1/2 TB Honey
Juice from 2 Limes + zest from 1
*Mix*

Mix fruit and dressing.

Chopstick Chicken Salad

1 cup Hidden Valley Light Ranch dressing
1 tbsp. soy sauce
8 cups torn lettuce
2 cups shredded cooked chicken
1 cup chopped green onions
1 can Mandarin orange segments, drained
1 can sliced water chestnuts,rinsed and drained
1/2 cup slivered almonds

whisk together dressing and soy sauce in a small bowl. Combine lettuce, chicken, green
onions,Mandarin orange segments and water chestnuts in a large bowl; toss with dressing
mixture. Top with almonds just before serving. Serve immediately.
Makes 4 to 6 sevings

Craisin Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
1 (8 oz) pkg shredded mozzarella
1 (8 oz) pkg shredded parmesan cheese
1 lb bacon cooked and crumbled
1 (8 oz) pkg craisins
1 cup sliced almonds

Toss all ingredients together just before serving.

Craisin Salad Dressing

1/2 cup red wine vinegar
1 cup sugar
1/2 onion chopped
1 1/2 tsp salt
2 tsp mustard
1 cup salad oil

In blender mix all ingredients, except oil. Add oil and blend again.

Crispy Crusted Baked Chicken Breasts

4 boneless, skinless chicken breast halves
2 T mayo
1/2 c. dry seasoned bread crumbs
1 T grated Parmesan cheese
N0n-stick cooking spray

Preheat oven to 400.
Mix crumbs and cheese and place in small shallow dish.
Spread mayo over both sides of the chicken breasts.
One at a time, lay chicken into the crumbs and turn to coat both sides.
Place chicken in sprayed 9x13 pan.
Bake for 35-40 minutes until crumbs are lightly browned and juices run clear when you cut the thickest part of the chicken.

Chicken Fried Rice

2 c. rice, cooked
2 chicken breasts, cooked and diced
2 eggs, lightly beaten
1/4 c. carrots, chopped
1 stalk celery, diced
1/2 c. frozen green peas
1/2 c. frozen corn kernels
2 T. Soy Sauce
Water as needed

Over medium high heat, scramble egg using non-stick skillet and cooking spray.
Remove egg from pan, add carrots and celery to skillet. Stir fry over high heat adding water as needed until tender and crisp.
Add eggs, peas, chicken and corn to pan. Stir and mix well.
Add rice and soy sauce, mix to combine.

*When cooking the chicken, I added some garlic and onion salt to give the dish a little more flavor.

Turkey Chili

20 oz. ground turkey
1 medium onion (chopped)
1 red pepper (chopped)
2T chili powder
1T cumin
1tsp oregano
1T red pepper flakes
1 can diced tomatoes with juice
1 can tomato sauce
1 can yellow corn (drained)
1 can black beans (drained)
1 can seasoned chili beans

Start browning turkey. After about 1 minute, add onion, pepper and spices. Cook until turkey is no longer pink. Add canned ingredients. Bring to a boil. Reduce heat, cover. Simmer for 30-45 minutes or until onions and peppers are soft.

Chocolate Peanut Butter Balls

1 lb powder sugar
2 1/4 cups peanut butter
1 cup butter (softened)
3 1/2 cups Rice Krispies
Chocolate chips

Mix the first three then add the Rice Krispies. Roll into balls & freeze before dipping (so they don't come apart). We use milk chocolate chips, but you could use whatever you want. Best if you leave in the the freezer or in the fridge.

Cheesecake

Crust:
1 1/2 c. crushed graham crackers
2 T. sugar
1/4 c. melted butter

Combine cracker crumbs and sugar. Add melted butter. Press mixture into 9 inch springform pan-bottom and sides. Chill for 30 minutes.

Filling:
5 8 oz. packages cream cheese
1 1/3 c. sugar
3 T. flour
3 eggs
1/2 c. sour cream
2 t. lemon peel
1 1/2 t. vanilla

Preheat oven to 325 degrees. Beat cream cheese for 2 minutes. Add sugar. Gradually add flour-mix until combined. On low speed, beat in eggs, one at a time until just blended. Add sour cream, lemon peel and vanilla. Pour into crust. Bake for 1 hour, 15 minutes.

Place on wire rack to cool completely.

Cinnamon Rolls w/Powdered Sugar Icing

3 T. melted butter
1/2 c. sugar
2T cinnamon
Make a batch of Ma's Bread dough.
Roll ball of dough into 12x18 rectangle. Brush half the butter over the dough. Combine sugar and cinnamon. Sprinkle half of mixture over the dough. Roll up dough from the long side. Seal seams. Slice dough into 12 rolls.

Repeat above steps with more dough.

Place rolls into greased round baking pans. Cover and let rise for 30 minutes. Bake at 375 degrees for 20-25 minutes.

Drizzle with icing

Icing:
1 c. powdered sugar
1/4 t. vanilla
Milk

Mix sugar, vanilla and 1T milk. Stir in more milk 1 T at a time until it reaches drizzling consistency.

Grandma Henney Brownies

1 c. shortening
2 c. sugar
4 eggs
1 1/2 c. flour
4 T. cocoa
1/2 c. milk
3 t. vanilla

Cream sugar and shortening. Add eggs one at a time beating well after each one. In separate bowl, stir flour and cocoa. Add to mixture, alternating with milk. Add vanilla.

Pour into greased 9x13 pan. Bake at 350 degrees for 25-30 minutes.

Jello Pretzel Salad

Crust:
2 2/3 c. crushed pretzels
1 1/2 stick melted butter
3 T. sugar
Combine and spread in 9x13 pan. Cool

2nd layer:
8 oz. cream cheese
1 c. sugar
8 oz cool whip
Beat cream cheese and sugar. Fold in cool whip. Spread over crust.

Top layer:
6 oz. raspberry jello
2 c. boiling water
1 pint raspberries
Combine jello and water. Allow to slightly set up. Add raspberries. Pour over cream cheese layer.
Refrigerate.

Skillet Enchiladas

1 lb. ground beef
1/2 c. chopped onion
2 T. green chilleis
1 can cream of mushroom soup
1 can enchilada sauce
1/3 c. milk
8 tortillas
2 1/2 c. shredded cheese
1/2 c. olives (sliced or chopped)

Brown ground beef and onion in skillet. Drain. Mince chillies and add to beef. Stir in soup, enchilada sauce, milk. Bring to a boil. Reduce heat and cover, simmer for 20 minutes.
Place cheese and olives on each tortilla. Roll tortilla and place in a 9x13 pan. Spoon sauce over tortillas and sprinkle with cheese. Cover with tin foil and bake at 350 degrees for 20 minutes or until cheese is melted and bubbly.