Ingredients
. 2 cups water
. 1 14-ounce can reduced-sodium chicken broth
. 1 medium yellow summer squash
. 6 cups torn beet greens, turnip greens, or spinach
. 1 green sweet pepper, coarsely chopped
. 1 cup dried cheese-filled tortellini pasta
. 1 medium onion, cut into thin wedges
. 1 medium carrot, sliced
. 1-1/2 teaspoons snipped fresh rosemary
. 1/2 teaspoon salt-free seasoning blend
. 1/4 teaspoon pepper
. 2 cups chopped cooked chicken
. 1 tablespoon snipped fresh basil

Directions
In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.
Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.
Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).

Nutritional Information
Nutritional facts per serving
calories: 234, total fat: 6g, saturated fat: 1g, cholesterol: 45mg, sodium: 530mg, carbohydrate: 22g, fiber: 3g, protein: 22g, vitamin A: 114%, vitamin C: 55%, calcium: 14%, iron: 13%

1 ½ cups chicken stock
¾ cup dry white wine
¼ teaspoon dried thyme
1/4 teaspoon black peppercorns
1 ½ pounds boneless, skinless turkey breast
Sauce:
2 tablespoons butter
1 small clove garlic, minced
2 tablespoons all-purpose flour
¾ cup light cream
2 teaspoons grated lemon rind
2 tablespoons lemon juice
Garnish:
1 teaspoon capers

In deep skillet or Dutch oven, combine stock, wine, thyme and peppercorns; cover and bring to boil. Add turkey breast and reduce heat to medium low; poach gently covered, for 20 to 30 minutes or until juices run clear when turkey is pierced with a fork, turning breast over halfway through cooking. Strain cooking liquid, reserving ½ cup. Transfer turkey to platter and cover loosely to keep warm while preparing sauce.Sauce: In small heavy saucepan, heat butter over medium heat; cook garlic until fragrant, about 1 minute. Add flour; cook, stirring, for 1 minute. Gradually whisk in reserved cooking liquid until smooth. Whisk in cream and any accumulated turkey juices from platter. Increase heat to medium-high and cook, whisking, for 2 to 3 minutes or until sauce comes to boil and is thick enough to coat spoon. Stir in lemon rind and juice.Slice turkey thinly and arrange overlapping slices on platter. Spoon some of the sauce over turkey; sprinkle with capers. Pass remaining sauce separately.Makes about 4 servings.

2 lb ground steak
2 tsp salt
1/2 tsp ground black pepper
1 tsp ground red pepper
1 tsp ground white pepper
1 x all purpose flour, dredging
1/2 cup vegetable oil
3 ea medium onions, chopped
2 ea bell peppers, chopped
1 ea celery rib, chopped
1 cup beef stock or water

Sauteed all the ingredients, then cooked with a little liquid over a low heat for a long time
Season the roast with one half of the salt and peppers. Dust with flour on all sides
Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides
Remove the meat and pour off all but 1 tsp of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water
Stir well and reduce the heat to the lowest possible point
Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes
Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly, let tenderness be your guide

1 lb Ground round
1 large can of kidney beans, drained
3 1/2 c Chopped onion
1/4 ts Ground nutmeg
1 Stick cinnamon
4 cl Garlic, minced
3/4 ts Salt
1/4 ts Pepper
2 ts Ground cinnamon
2 cn Whole tomatoes, undrained & -chopped (14.5 oz ea)
2 ts Paprika
1 ts Chili powder
1 ts Ground cumin
1/2 ts Ground allspice
1/2 ts Dried whole marjoram
2 T honey
2 T white vinegar
½ oz. unsweetened chocolate

36 Oyster crackers
4 1/2 c Hot cooked spaghetti
3/4 c Shredded cheddar

Coat a large Dutch oven with cooking spray; place over medium- high
heat until hot.
Add 2 cups onion, garlic, nutmeg, cinnamon stick, salt and pepper;
cook until meat is browned, stirring to crumble.
Add ground cinnamon, tomatoes, beans, paprika, chili powder, cumin,
allspice, marjoram, honey, vinegar and chocolate.
Simmer, uncovered 20 minutes.
To serve, arrange spaghetti on individual serving plates. Spoon chili
over spaghetti, top with cheese and remaining 1 1/2 cups onions.
Serve with crackers.

2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning
1/4 cup extra virgin olive oil
1/2 cup diced yellow onion
1/2 cup diced red onion
1/3 cup thinly sliced green onion, white and green parts
2 tablespoons Roasted Garlic Puree
1/3 cup diced celery
1/2 cup seeded, diced green bell pepper
1/2 cup seeded, diced red bell pepper
1/2 cup seeded, yellow bell pepper
1/3 cup seeded, diced poblano chile
1/4 cup seeded, diced cubanella pepper
1/4 cup seeded, diced banana pepper
1 tablespoon seeded, minced Fresno chile
1 1/2 teaspoons seeded, minced habanero chile
1 teaspoon seeded, minced jalapeņo
1/2 teaspoon minced serrano chile
1/2 teaspoon seeded, minced fingerhot chile
1 tablespoon honey
1 tablespoon granulated sugar
1 tablespoon light brown sugar
1 tablespoon dark brown sugar
1/4 teaspoon Hungarian paprika
1/4 teaspoon Spanish paprika
1/4 teaspoon chile powder
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup peeled and diced ripe banana
1 (8 ounce) can tomato sauce
1 cup water
3/4 cup unsweetened coconut milk
3/4 cup pineapple juice
1/2 cup mango juice
1/2 cup papaya juice
1/3 cup freshly squeezed orange juice
1 tablespoon Key lime or regular lime juice
1 tablespoon Hot as a Mutha hot pepper sauce or habanero sauce
3 tablespoons unsalted butter, chilled and cut into pieces
2 pounds dried rigatoni pasta, cooked according to package directions

Season the chicken with 2 tablespoons Cajun seasoning.

In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil
over high heat. When oil is hot but not smoking add the chicken and
brown for 5 minutes, stirring frequently.

Stir in the yellow, red and green onions and the garlic puree cook
for 2 minutes.

Add the celery, peppers, and chiles cook until vegetables are soft,
about 10 minutes.

Add honey, sugars, paprikas, chile powder, allspice, coriander,
turmeric, salt, black and white peppers, red pepper flakes, remaining
1/4 teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat
and vegetables with the seasonings.

Mix in the banana, tomato sauce, water, coconut milk, juices and hot
pepper sauce. Bring to a boil reduce the heat to medium low and
simmer uncovered for 1 hour.

When ready to serve, stir in the butter until well blended and toss
with rigatoni in a large bowl.

Serves 8-10.

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