½ c. shortening
1 ¼ c. packed brown sugar
¾ c. peanut butter
1 egg
3 Tbs. milk
1 Tbs. vanilla
1 ¾ c. flour
¾ tsp. baking soda
¾ tsp. salt
1. Preheat oven to 375.
2. In a medium bowl, cream shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla.
3. Combine flour, baking soda, and salt. Stir into the peanut butter mixture until well blended.
4. Drop by spoonfuls onto ungreased cookie sheets and bake for 8 to 10 minutes.

1 c. vegetable oil
½ c. apple cider vinegar
½ c. sugar
1 tsp. mustard
1 tsp. salt
1 Tbs. bermuda (or sweet) onion
Blend all, then add 1 Tbs. poppy seeds  and gently stir in.

4 chicken breasts
1 c. extra virgin olive oil
1 lemon, juiced
2 tsp. crushed garlic
1 tsp. salt
1 ½ tsp. black pepper
1/3 tsp. paprika
1. Cut 3 slits in each breast to allow marinade to penetrate.  In a small bowl, whisk olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. (Or shake in a gallon bag.) Add chicken and work in, then let marinate overnight.
2. Preheat grill for medium heat and lightly oil grate. Cook until juices run clear.

Cook linguini
For sauce:
puree 1 lb. thawed frozen peas
½ c. ricotta cheese
1 tsp. salt
When mixing, add up to 1/3 c. water from pasta . Top with a spoonful of ricotta and drizzle with olive oil and salt and pepper.

1 tsp. oil
3 lbs. chicken breast, cut into strips
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 can mexican style diced tomatoes
¼ tsp. cumin
1 tsp. oregano
In a large skillet, heat oil and cook chicken until brown. Season the chicken with garlic powder. Saute the onion and peppers until slightly cooked. Add all ingredients to the crock pot. Cook on low for 8 hours or high for 4. Serve on tortillas or over rice.

1 lb. beef stew (do not brown)
2 c. sliced carrots
1 c. sliced celery
4-6 med. potatoes, peeled and cubed
2 Tbs. dry minced onion
1 can tomato soup
1 ½ can water
1 Tbs. worcestershire sauce
3 Tbs. tapioca
2 tsp. salt
1/8 tsp. pepper
2 Tbs. sugar
Mix tomato soup, water and seasonings in crock pot. Add remaining ingredients and stir well. Cook on low 5 hours. Do not raise lid until done.

1 ½ c. cornmeal
1 c. chicken broth (or use one bouillon cube)
1 lb. hamburger
1 tsp. chili powder
½ tsp. cumin
14-16 oz. jar salsa
16 oz. can corn
¼ c. sliced black olives
~1/2 c. shredded cheddar
Brown hamburger. Add chili powder, cumin, salsa, and corn. Pour into slow cooker. In a separate bowl, mix cornmeal and broth. Let stand for 5 minutes and pour over meat mixture. Cover and cook on low on low 5-7 hours, until set. Sprinkle with cheese and olives and cook another 5 minutes, to melt cheese.

2 lbs. cubed stew beef
2 cans golden mushroom soup
½ pkg. dried onion soup mix
½ c. water
2 Tbs. worcestershire sauce
½ c. chopped onion
8 oz. fresh mushrooms, sliced
4 oz. cream cheese
½ c. sour cream
1 can beef stock
1. Flour and brown beef cubes in a small amount of oil. Add onions and mushrooms and saute.
2. 2. Spray crock pot with nonstick spray.
3. Place beef and onion/mushroom mix in a crock pot.
4. Pour in soup and beef broth. Add pepper and a little garlic powder if desired and stir.
5. Set on low and cook for 8 hours.
6. Add cream cheese and sour cream a few minutes before serving.
7. Serve over egg noodles.

(BBQ sauce Recipe per pkg. of frozen meatballs)
3 c. ketchup
2 c. sugar
1 c. apple cider vinegar
3 Tbs. worcestershire sauce
2 Tbs. dry mustard
Frozen package of finely diced onions
Mix all ingredients and add meatballs. Cook on low for several hours.

½ lb. ground beef
1 sm. onion, chopped
28 oz. blended tomatoes
15 oz. can kidney beans (undrained)
17 oz. can corn (undrained)
2-3 Tbs. taco seasoning
2 c. water
tortilla chips
cheese
sour cream
Brown beef and onion, drain. Add remaining ingredients and simmer 15 min. Top with chips, cheese, and sour cream.