Ingredients:

• 1/2 T. olive oil
• 1/2 C. onion, diced
• 1/2 green bell pepper, diced
• 1 Ib. ground beef, lean
• 1 1/2 tsp. garlic, minced
• 1 15 oz. can tomato sauce
• 1 15 oz. can petite diced tomatoes
• 1 1/2 C. beef broth
• 1 1/2 T. worcestershire sauce
• 1 tsp. seasoned salt
• 1 T. Italian seasoning
• 1 1/2 bay leaves
• 1 C. macaroni noodles, uncooked
• 1/2 C. cheddar cheese, shredded

Instructions:
Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).

Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles.

Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.

Remove the bay leaves and stir in the cheddar cheese just before serving.

Ingredients:

• 1 1/2 lbs Chuck Roast, cut into small pieces
• 1 Small Diced Onion
• Corn tortillas
• Shredded Cheese (Oaxaca, Monterey Jack, or mozzarella)
• Olive oil
• Fresh Cilantro, Chopped
• 1 T. Olive Oil
• 1 T. Onion Powder
• 1 T. Garlic Powder
• 1 1/2 tsp. Ground cumin
• 1 tsp. Ancho Chili Powder
• 1 tsp. Coarse Salt
• 1 1/2 tsp. Coarse Black Pepper
• 3-4 Limes

Optional for serving:

• Guacamole
• Habanero Hot sauce

Instructions:

1. Chop onion and set aside for serving
2. Chop cilantro and set aside for serving
3. Slice limes into wedges and set aside for serving
4. Chop steak into small pieces, add Olive oil and combine with all the seasonings. Mix with your hand until the meat is consistently covered with seasonings
5. Place seasoned meat onto a preheated griddle (high heat) until browned on all sides. I like it when the edges get a little burnt.
6. Slide meat to the side of griddle on low heat
7. Place corn tortillas on griddle, sprinkle cheese with cheese, and scoop meat onto cheese.
8. When the corn tortillas show a little browning, top with cilantro and onion previously chopped.
9. Squeeze a freshly cut lime over the meat
10. Top with any other favorite toppings.

• Fish Fillets (Sun Fish and Crappies are our favorite)
• Shore Lunch (Original Recipe Flavor)
• Butter
• Olive Oil
• Electric Fry Pan, or Fry Pan on Stove

Instructions:

• Rinse fish and place on paper towel.
• Heat oil to 300-325 degrees. Pour enough olive oil so the bottom of the pan is covered with decent layer of oil.
• Melt a tablespoon of butter in the heating oil by moving around in pan.
• Pour approximately 1/3 of the Shore Lunch seasoning into a gallon size plastic bag.
• Place enough fish fillets to fill a pan into the Shore Lunch seasoning and gentle move/shake bag to cover fillets. If you don’t have a gallon bag you can toss in a bowl.
• Place fillets into heated oil/butter mixture and fry fish for 5 minutes per side. If smaller fillets you could go closer to 3 minutes.
• Place finished fillets on a paper towel covered plate and serve.
• For each additional pan of fish you make, add more olive oil and butter.

For two plump sandwiches I use:

• 4 hard boiled eggs sliced
• 1 heaping Tbsp mayo
• 1 squirt of yellow mustard
• 2 shakes of Lawry’s Seasoned Salt
• 1 shake of onion salt
• 1 handful chopped celery

When slicing the eggs I only use 3 of the 4 yolks.

If you like a more dry egg salad, use less Mayo.

When it’s all mixed, if it tastes bland, I tend to shake a little more Lawry’s. That’s my go to for flavor.

I like to toast my bread, love the crunch with the salad consistency.

• 1 lb ground beef
• 1/4 onion, chopped
• 1/2 tsp. ground black pepper
• 1/4 tsp. garlic salt
• 1 (15 oz) can tomato sauce
• 1 can Rotel
• 1 (8 oz) jar Pace picante sauce, mild or med
• 2 tablespoons chili seasoning mix (try Williams original, 1/2 pkg.)
• 1 (15 ounce) can pinto beans

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

• 1 lemon cake mix
• 1 package lemon instant pudding mix
• 1 C. water
• 1/2 C. oil
• 4 eggs
• 2-3 Tbsp poppyseeds

Pour into greased and floured bundt pan and bake at 350 for 45 min.

Note: We double the rice, soup and water when we make the recipe.

1 C. water
1 C. minute rice (uncooked)
1 can Cream of Mushroom soup
1/4 tsp. paprika
1/4 tsp. pepper
2-4 chicken breasts

• Mix all the ingredients in a 9×13 inch pan.
• Puncture chicken all over with a fork and place on top of the rice mixture.
• Season with additional paprika.
• Bake 375 degrees, 45-60 minutes

1/2 C. Melted Butter
2/3 C. Powdered Unsweetened Chocolate
1 tsp Vanilla Extract
3 C. Powdered Sugar
1/2 C. Cream

There were no instructions, so I just mixed the powdered sugar and cocoa together in one container and the butter, cream and vanilla in another. Then combined the two until you have rich chocolatey goodness.

1. Chop cabbage and slice onions. Combine in large bowl.=
2. Brown noodles, cashews, and sunflower seeds in butter, then add to cabbage and onions.
3. Chill.

1. Combine oil, soy sauce, sugar and vinegar to make dressing.
2. Pour over cabbage salad mixture and serve.

1 1/2 C. packed brown sugar
1 C. butter or margarine, softened
1 tsp. vanilla
1 egg
2 C. quick-cooking oats
1 1/2 C. All-purpose or unbleached flour
1 tsp. baking soda
1/4 tsp. salt
1 C. semisweet chocolate chips (6 oz)

1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.