8 oz of Salad Macaroni

1 cup diced celery

1/2 minced onion

1 cup mayonaise

2 tbl vinegar

2 tsp yellow mustard

1 1/2 tsp salt 

1/8 tsp pepper

Directions:

Cook Macroni til undenti. Let cool. Add remaining ingredients. Allow to chill for 2 to 4 hours in refrigorator. 

1 green cabbage, sliced thin or 1 (16 ounce) bag  coleslaw mix
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons sugar
1 pinch salt
1/4 teaspoon ground pepper
1 teaspoon celery seeds

1. Cabbage and carrots must be finely diced.
2. Pour cabbage and carrot mixture into large bowl.
3. Blend remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.

8 cups finely diced   cabbage (about 1 head)
1/4 cup diced carrots
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Cabbage and carrots must be finely diced.
2. Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3. Blend remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.

1 cup rice, uncooked
5 tablespoons butter
1 cup onions, chopped
1 cup carrots, chopped
2/3 cup green onions, chopped
3 tablespoons sesame seeds
5 eggs
5 tablespoons soy sauce
salt & pepper

1. Cook rice according to package directions.
2. In a large skillet melt butter.
3. Add onions, carrots and scallions.
4. Saute until onions are translucent.
5. Set aside.
6. Heat oven to 350°F (175°C).
7. Place sesame seeds in a shallow pan.
8. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
9. Lightly grease another skillet.
10. Beat eggs and pour into hot skillet.
11. Cook as you would scrambled eggs.
12. Combine rice, vegetables, sesame seeds and eggs.
13. Add soy sauce and stir.
14. Salt and pepper to taste.

1 lb   boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot

1. Combine chicken and cornstarch in small bowl.
2. Toss to coat.
3. Heat oil in large non-stick skillet or wok on medium heat.
4. Add chicken.
5. Stir fry 5- 7 minutes or until no longer pink in center.
6. Remove from heat.
7. Add onions, garlic, red pepper and ginger to skillet.
8. Stir fry 15 seconds.
9. Remove from heat.
10. Combine vinegar, soy sauce and sugar in small bowl.
11. Stir well.
12. Add to skillet.
13. Return chicken to skillet.
14. Stir until chicken is well coated.
15. Stir in nuts.
16. Heat thoroughly, stirring occasionally.
17. Serve over hot rice.

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly slicedFor serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Preheat the oven to 250 degrees F.Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

1 lb   ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2-4 garlic cloves, diced and smashed
1 (14 1/2 ounce) can tomatoes, dice if using whole, do not drain
1 (15 1/4 ounce) can whole kernel corn
1 (15 ounce) can tomato sauce
8 ounces dreamfield elbow macaroni
1-2 tablespoon chopped parsley
salt and pepper to taste

   1. Prepare elbow macaroni according to directions on package till al dente.
   2. Save a little of the pasta water in case you need it later to loosen the sauce.
   3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper half way through cooking.
   4. Drain any ramaining fat when onion and pepper is done and add garlic, stir it about.
   5. Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.
   6. Mix all this together and add seasoning to taste.
   7. You may need to add some of the pasta water to loosen the sauce if it is too dry.

1 cup   onions, diced
1 cup green peppers, diced
1 large celery rib, diced
3 cloves garlic, minced
3 tablespoons vegetable oil
4 lbs ground beef
1 1/2  teaspoons jalapeno peppers, seeded and diced
1 tablespoon ground cumin
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon Tabasco sauce (or to taste)
1 1/2  bay leaves, crumbled
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Mrs. Dash seasoning mix
1/2 teaspoon red pepper flakes
1/2 cup chili powder
2/3 cup dark beer
1 (16 ounce) can stewed tomatoes
1 (8 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2 tablespoons honey
1 1/2  cups water
kidney beans (optional)
cheddar cheese (optional)
sour cream (optional)

In a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender.
Add the ground beef and cook until done.
Drain.
Return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients.
Stir til mixed completely.
Simmer on low heat, uncovered for at least 3 hours.
Top with cheddar cheese and sour cream if desired.

2 lbs Beef Tenderloin
2 teaspoons Salt
1 teaspoon Pepper
1 Red Onion
2 Sticks (16tbl) Salted Butter
8 tablespoon Flour
4 cups Beef Broth
4 teaspoons Dion Mustard
1 medium container Sour Cream

Spread beef on brown paper and season with salt and pepper. Top with onion slices and cover for 2 hours at room temp. Melt 2 tbl butter in skillet, and blend flour, mix with stock and heat. Stir until thickened. Blend in mustard, and remove sauce from heat. Brown beef in other skillet about 10 mins, add beef to sauce. (leaving onions). Simmer for 15 min. Remove from heat stir in sour cream and serve.

1 cup(s) UNCLE BEN’S CONVERTED Rice
1 cup(s) apricot pineapple marmalade
2 Tbsp. soy sauce
2 Tbsp. peanut oil
1 can (8 oz.) pineapple chunks in juice
4 boneless, skinless chicken breasts

INSTRUCTIONS
1. Prepare rice according to package directions.
2. Heat oil in large skillet. Add chicken beast and cook for 3 to 4 minutes on each side. Add juice from pineapple to chicken in skillet just before chicken has finished cooking.
3. Mix pineapple chunks, marmalade and soy sauce. After pineapple juice has evaporated form skillet, add marmalade mixture to chicken. Cook until sauce is a glaze. Remove from heat and serve with rice.