Johnson's Beans and Rice

1 Polka Keilbasa Sausage
1 onion
2 cloves garlic
1 can diced tomatoes
2 cans black beans

Saute sausage, onion, and garlic til slightly crisp on the edges of the sausage. Add the beans and tomatoes, bring to boil, then simmer 20 min. Serve over rice. Serves 6.

Razzamatazz Smoothie

Makes about 4 cups

Place in blender:

2 c. frozen strawberries
1 ripe banana
2 scoops orange sherbet
1 c. crushed ice
12 oz. raspberry juice (I use Welch's White Grape/Raspberry Juice Blend)

Blend and serve immediately.

Summer Chicken Salad

3 c. boneless, skinless chicken breast (1 1/2 lbs. cooked, cubed)
1 c. chopped grapes
4 Tbsp. chopped celery
2/3 c. light mayonnaise
1/4 c. white wine vinegar
2 Tbsp. soy sauce
2 tsp. curry powder
2 tsp. ginger
2 tsp. grated onion

In a large bowl, combine cooked chicken, grapes, and celery. In a separate bowl, whisk together mayonnaise, vinegar, soy sauce, curry powder, ginger, and onion. Pour dressing over chicken mixture and stir. Serve over lettuce or inside rolls or croissants.

Corn Bread

1/2 cup Butter
2/3 cup Sugar
2 Eggs
1 cup Buttermilk
1/2 tsp Baking Soda
1 cup Cornmeal
1 cup Flour
1/2 tsp Salt

Preheat oven to 375 degrees and grease a 8x8 pan. Melt butter add sugar and eggs, beat til blended. Mix buttermilk with baking soda then add to egg mixture. Next, add cornmeal, flour, and salt. Mix til blended, pour into a greased pan, and bake for 30 min.

White Chicken Chili

White Chili

Serves 8-10

3 – 15 oz. cans white beans and their liquid

1 large yellow onion, chopped

2 T olive oil

1.5 – 2 lbs boneless, skinless chicken breasts, cut in bite-size pieces

4 cloves garlic, minced

2 – 4 oz cans chopped green chilies

2 t oregano leaves

1 t cumin

1 t coriander

1/4 - 1/2 t cayenne pepper

1 – 15 oz. can chicken broth, fat free

Monterey Jack cheese, shredded (or mix of Jack and Cheddar)

In a skillet, sauté onions in oil until soft and tender. Do not brown. Move to pot in which chili will be assembled. Cook chicken pieces and garlic in same skillet, adding a bit more oil initially if necessary to prevent sticking. Use medium high heat and stir constantly to prevent browning of meat and garlic and uniform, quick cooking of meat. Cook only long enough for all chicken pieces to turn white. Overcooking will result in tough, dry meat. In the pot with onions, add cooked chicken, undrained beans, chilies, and all spices. Add chicken broth to desired consistency (the whole can will make it more like soup; less or none will give a more chili-like consistency). Bring to a simmer and cook gently for 15 minutes. Serve topped with shredded cheese and sour cream.

Mexican Lasagna

Mexican Lasagna
Filling:
1-15 oz. can black beans, rinsed and drained
1-16 oz. jar mild green salsa

Sauce:
1 lb. lean ground pork sausage or beef, cooked and drained
2-16 oz. jars mild red salsa

Cheese:
8 oz. shredded mexi-blend (I like to use more.)

In a pan, spread 1/3 c sauce on bottom. Layer 4 lasagna noodles, filling, sauce, and cheese. Repeat.

(Freezes well up to 3 months. Just thaw in fridge night before baking.)

Bake covered 375 degrees for 45 minutes. Uncover and bake 10 more minutes. Let stand 15 minutes. Serve with sour cream.

Eclair Cake

Eclair Cake


1/2 c butter
1 c flour
1 c water
1/4 t salt
1 T sugar
4 eggs

Melt butter. Add water and bring to a boil. Remove from heat and add flour, salt, sugar. Stir into a soft ball. Cool 5 minutes. Add eggs one at a time. Mix in each with fork.

Spray cookie sheet with pam. Spread onto cookie sheet. Bake 400 degrees, 25 minutes. Cool crust to room temperature.

Topping:
1 8oz. package cream cheese (softened to room temp)
2 small packages vanilla instant pudding
3 c milk

Mix small amount milk with cream cheese until creamy. Add pudding and rest of milk. Use beater and mix well. Spread on cooled crust.

Cover with 8 oz. cool whip.

Drizzle with carmel or chocolate sauce.

Refrigerate until serve. Serve with cold water.