Orange Roughy

submitted by Vicryl Contessa

• Orange Roughy filets
• 1 Orange Bell Pepper
• 1 Yellow Bell Pepper
• 1 Red Bell Pepper
• Capers
• Olive Oil
• 1 small Red Onion
• 1 clove of garlic per filet
• Lemon juice
• Salt, pepper, dill weed (preferably fresh, but dried is fine too), tarragon

Just slice everything up, layer the onion and bell peppers in a large piece of tin foil or parchment, place the roughy on top of the veggies. Drizzle with olive oil and lemon juice. Add capers to taste (I like a lot). Sprinkle with salt, pepper, dill, and a small amount of tarragon. Fold tin foil or parchment to crate an envelope. Bake at 400 degrees for 15-20 min.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total: 30 minutes

Mommie Vel’s Cornbread Dressing

submitted by TheKingPrawn

• 1 pan Cornbread dried and crumbled (white for mom’s side of the family, yellow for dad’s, but if you don’t cook it in a heated cast iron skillet yer doing it wrong.)
• 4 cups dried Bread Cubes (I’ve lately taken to wheat and homemade French bread for this.)
• 1 large Onion chopped
• 1 or so cups sliced Celery
• 4 Boiled Eggs chopped
• 4-6 Tbsp Butter
• 1-2 cups Chicken Broth
• 1 can Cream of Mushroom Soup
• 1 chopped Apple
• 1 cup Dried Cranberries
• 3 Tbsp Rubbed Sage (or to taste)
• Salt & Pepper to taste

Mix dried breads together. Mix can of soup into breads. Toss in chopped eggs, cranberries, and apples. Melt butter, saute onion and celery in butter seasoned with salt and pepper until tender. Add sage to veggies and heat until aromatic. Mix veggies into bread mixture and toss until well combined. Add broth until very moist but not soupy (figuring out what that meant took me years…) Add sage to taste if needed. Press into appropriately sized baking dish and bake at 350F for about an hour (325F for 1.25 hours) or until top is lightly browned.

Prep Time: 15 minutes

Cooking Time: 90 minutes

Total: 105 minutes

Wilted Spinach

submitted by Vicryl Contessa

• 1 to 2 T unsalted butter
• 2 dashes Lemon Juice
• 3 large cloves Garlic
• 1/2 bag Baby Spinach
• Salt, Pepper, and Red Pepper Flakes to taste

In a large pan, melt one butter on medium-high heat. Add lemon juice and garlic, saute until browned. Add half spinach to the pan, turning it over until it has wilted.
Don’t let the spinach sit in the pan or it will become mushy.

Candy Strawberries

submitted by Aaron Miller

2 (3 oz) packages of Strawberry Gelatin
1 c Ground Pecans
1 c Flaked Coconut
3/4 Sweetened Condensed Milk
1/2 tsp Vanilla
Red Decorator Sugar
Blanched Almonds sliced

Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour. Shape into strawberries. Roll in red sugar. Insert sliced almonds (for “leaves”). Keep covered in fridge. Makes 3 lbs 3 oz.

Prep Time: 15 minutes

Inactive Time:60 minutes

Total: 20 minutes

Peanut Butter Bars

submitted by Aaron Miller

• 1-1/2 c Graham Cracker Crumbs (9 bars)
• 1 lb Powdered Sugar
• 1-1/2 c Smooth Peanut Butter
• 2 sticks melted Butter or Margerine
• 16 oz Chocolate Chips

Crush or blend graham crackers into crumbs. Mix with powdered sugar, melted oleo, and peanut butter. Press into a 13 x 9 x 2 pan. Top with melted chocolate chips. Refridgerate 2 hours before serving. Keep refridgerated.

Prep Time: 15 minutes

Inactive Time: 2 hours

Total: 140 minutes

Chicken Noodle Soup

submitted by TheKingPrawn

• 2 Boneless Skinless Chicken Breasts cut into 1/2 inch cubes
• 4 Carrots sliced
• 3 ribs of Celery sliced
• 1/4 cup chopped Onion
• 1 clove Garlic minced
• 4-5 fresh Basil Leaves chopped
• 2 qts Chicken Broth + 2 cups
• 2 cups Dried Egg Noodles
• 1 tbsp Olive Oil
• Salt & Pepper to taste

Pan fry chicken in olive oil with salt/pepper (other spices as desired like onion powder, garlic powder, season salt, etc.) until just done.

Place 2 qts broth, veggies and chicken in pot, bring just to a boil, then reduce to simmer for about 20 minutes (until veggies are almost tender.) Increase heat and add noodles. Cook until noodles are tender, adding basil for last 4-5 minutes of cooking. Remove from heat, add 2 cups of broth after noodles have finished absorption (about 5 minutes or so.)

Prep Time: 10 minutes

Cooking Time:40 minutes

Total: 50 minutes

Grilled Vegetables

submitted by TheKingPrawn

1 cup fresh Green Beans
1 cup Sugar Snap Peas
1 head Broccoli separated into florets
1 diced Tomato (optional)
1 Zucchini sliced lengthwise into 1 inch pieces
1 Summer Squash sliced into medallions
1-2 Carrots biased sliced (about 1 cup)
1/4 Olive Oil
1-2 cloves of Garlic minced
Salt & Pepper to taste

Wash, chop, cut, spindle, and mutilate vegetables. Place oil, garlic, and spices in a large ziplock bag and shake to mix. Added veggies and toss till they are well coated.

Heat grill to med-high to high heat, preheat grill basket.

Pour vegetables evenly into grill basket, cook approx. 40 minutes or until lightly charred and hard veggies like carrots are tender, turning every 10 minutes or so.

Prep Time: 10 minutes

Cooking Time:40 minutes

Total: 50 minutes

Timing is perfect for a small tenderloin,, or start them first to go with grilled chicken or chops that take less time.