Tomato-Basil Soup

4 cups tomatoes, peeled, cored and chopped, or canned whole tomatoes, crushed
4 cups tomato juice OR part tomato juice and part vegetable or chicken stock
14 washed fresh basil leaves
1 cup heavy cream
1/4 pound sweet, unsalted butter
Salt to taste
1/4 teaspoon cracked black pepper

Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

NOTE:  Use only FRESH basil ... no substitute will taste the same!

Bean Dip

If you're kin to me ... you have pinto beans left over from time to time!  Here's a great way to use them.


1 can (16 ounces) refried beans OR 2 cups left-over pinto beans, smashed

1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
 3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin

Tortilla chips and salsa

In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.

Mac and Cheese

8 ounces (2 C.) dry Elbow Macaroni
2 Tbsp. Nonfat Dry Milk
2 Tbsp. Flour
1 Tbsp. Butter, melted
1 1/4 C. boiling water
3 C. (12 ounces) grated Velveeta, divided
1/4 tsp. Salt

Put Velveeta cheese in freezer for about 10-15 minutes to make it easier to grate.  Cook macaroni according to package directions; drain and set aside. Heat oven to 350 degrees. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 1-1/2 cups cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt. Transfer to lightly greased 2-quart baking dish. Cover with foil.

Bake 25 minutes. Remove foil. Sprinkle with remaining 1/2 cup cheese. Continue baking 1 minute, or until cheese melts

Parmesan Pork Tenderloin

12 oz. pork tenderloin
2 large egg whites
1/4 c. Italian style breadcrumbs
1/4 c. grated Parmesan
3 Tblsp. all-purpose flour
salt & pepper
1 Tblsp. olive oil

Slice tenderloin into 12 rounds.  Put rounds between waxed paper and smash with a meat mallet to about 1/8" to 1/4" thick.

Beat egg whites in a small, shallow bowl and mix in 1 Tblsp. water.  In another bowl, mix breadcrumbs with Parmesan.  In a third bowl, place the flour and season with salt & pepper.  Dredge pork through flour -- then in egg whites -- then in breadcrumbs, patting to be sure it sticks.

Heat olive oil in non stick skillet to medium high.  Cook the cutlets until golden brown (about 2 minutes/side).  Add another tablespoon olive oil if necessary.

Pork 'n Beans

One (1 pound, 15 ounce) can of pork and beans (total 31 oz.)
3/4 cup dark brown sugar
1 teaspoon dry mustard
6 slices bacon, cut into small pieces
1/2 cup ketchup

Partially cook the bacon (until it browns slightly but isn't dark-crispy). Mix all ingredients -- beans, sugar, dry mustard, bacon with all the drippings (yes, every single drop), and ketchup into a greased casserole dish. Bake uncovered in a 325° F oven for 2-1/2 hours

Grilled Chicken Salad

Lime Dressing:
1/2 cup lime juice
4 teaspoons honey mustard
7 1/2 tablespoons honey
4 tablespoons oil
2 cloves minced garlic
1 teaspoon pepper
1/2 teaspoon salt

Peanut Butter Sauce:
4 tablespoons peanut butter
4 tablespoons soy sauce
4 tablespoons hot water
2 teaspoons sesame oil
1 tablespoon ground ginger

Salad:
mixed greens
carrots
tortilla strips
sliced grilled chicken breast

Mix ingredients for lime dressing, then mix ingredients for peanut sauce. Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top.

Taco Soup

1-1/2 pounds ground hamburger meat
1 small onion, chopped
1 can pinto beans
1 can creamed corn
1 can diced stewed tomatoes
1 can Ro-Tel tomatoes
1 pkg. Dry taco seasoning mix
1 pkg. Dry Hidden Valley Ranch dressing mix.

Saute hamburger meat together with onion. Dump everything in a big pot! Simmer about 30 minutes. Serve with tortilla chips, sour cream and shredded cheese.