Cracked Wheat Cereal

Ingredients:

1 1/2 cups water
1/8 teaspoon salt
3/4 cup cracked wheat

Directions: In a small saucepan, bring water and salt to a boil. Quickly stir in the cracked wheat and continue to stir to prevent lumps. Reduce heat to simmer, cover and cook about 15 minutes. Stir occasionally.
Serve with a variety of condiments such as chopped apples, raisins or other dried fruit, brown sugar, honey, cinnamon sugar, coconut, fresh berries or bananas.

Servings: 4, 4-ounce
Nutrition: One 4-ounce serving provides approximately: 76 calories, 3 g protein, 16 g carbohydrates, 3 g fiber, 0 g fat, 0 mg cholesterol, 10 mcg folate, 1 mg iron, 76 mg sodium.

Source: Wheat Foods Council
Randy Robinson

Chicken Burritos

1 Can Black Beans
1 Can Pinto Beans
20 OZ Green enchilada sauce
1 Can Corn
16 OZ Salsa
1 Can Green Chilis
1 1/2 Cup Minute Rice
5 TBLS Lime Juice
Fresh Cilantro
2 Frozen Chicken Breasts


Dump everything into crockpot except rice, lim juice, and cilantro..cook on low all day. 20 minutes before serving add your 3 remaining ingredients. Put this stuff into tortillas, and add all your fresh mexican produce...lettuce, tomatos, olives, sour cream etc...

Rice Casserole

1 pound ground beef

2 TBS butter

1 onion chopped

1 green pepper chopped

1/2 cup uncooked rice

1 tsp. salt

1 tsp. chili powder

1/4 tsp. pepper

1 can tomato soup

1 1/2 cans water

Add ingredients together and bake in covered dish.
Bake @ 350 degrees for 1 hour.

By Shelley Robinson

Kay's Browned Rice

Melt 3/4 butter.
Saute 2 cups rice, 1 onion, in the melted butter.
Add 2 can's beef bouillon.
Put in the oven at 350 for 45 minutes.

Hearty Minestrone Soup

1/4 cup Olive oil

2 tablespoons unsalted butter

2 medium onions, coarsely chopped

6 to 8 cups shredded cabbage or packaged coleslaw mix

3 medium red potatoes diced

2 cups chopped carrots

2 cups chopped zucchini

1 1/2 cups chopped, trimmed fresh green beans

1 1/2 cups cooked navy beans or white kidney beans

1 cup chopped celery

2 tablespoons dried basil

1 1/2 teaspoons dried oregano

1 4 ounce wedge Parmesan cheese

2 32 ounce cartons chicken broth

1 14.5 ounce can stewed tomatoes, undrained and cut up

1/2 cup uncooked arborio or long grain rice.

In 7- to 8 quart dutch oven, heat oil and butter over medium heat.  Add onions and cook, uncover 10 minutes or until tender and golden, stirring occasionally.  Add Cabbage, potatoes, carrots, zucchini, green and navy beans, celery, basil and oregano.  Cook, uncovered, 6 minutes, stirring occasionally.

Remove rind from Parmesan.  Wrap rind in double layer of 100% cotton cheese cloth.  Finely shred Parmesan; cover and chill.

Stir broth, undrained tomatoes and rice into soup.  Bring to boiling, reduce heat to low.  Add wrapped rind.  Simmer, covered, 2 hours stirring occasionally.

Makes 12, 1 1/2-cups

Nutrition: 231 calories, 10 grams fat, 29 grams carbo, 6 grams fiber, 9 grams protein

By Midwest Living magazine

Spaghetti Dish

1 lb ground beef

2 (3/4 lb) can Ragu spaghetti sauce

12 oz spaghetti

2 T butter

2 T flour

1 3/4 cup milk

3/4 cup shredded Velveeta cheese

 (plus 1/2 c more)

1/2 cup Parmesan cheese

Fry hamburger, add spaghetti sauce.  Heat.  Break spaghetti into thirds and cook according to directions  Drain and rinse.  Melt butter in medium saucepan, stir in flour and gradually add milk.  Cook until it boils, add cheese (3/4 cup).  Cook until melted.  Layer in 9x13 - inch pan: 1/2 spaghetti, 1/2 meat sauce.  Repeat.  Top with the (1/2 cup) Velveeta.  Sprinkle with Parmesan.  Bake at 350 for 20 to 25 minutes.

By Suzanne Hahn

Taco Bake

2 lbs ground beef

1/2 to 2/3 med. size onion chopped

2 cans tomato sauce

1 - 15oz. can kidney beans

2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. pepper

Cook hamburger and onion. Drain grease. Add the other above ingredients. Grease 9x13 pan and break up corn chips in bottom and cover with abovemixture. Cover with about 2 cups shredded cheddar cheese. Bake @ 350 degrees for about 20 minutes or until heated through and cheese is melted. Take out of oven and cover with lettuce and chopped tomato. Serves about 8.

By Shelley Robinson