Mexican Meatball Soup

By Shelly Kahle

I made this one night for dinner and it was super yummy!

1 tbsp. olive oil
1 small onion
1 zucchini( about 1/2 lb.) cut into a 1/2 inch dice
2 1/4 tsp dried oregano
1 tsp ground cumin
1 quart chicken broth
2-4 cups water depends on how brothy you like your soup
1 (15 oz.) can diced tomatoes
1 can diced green chilies
2 tsp salt
3/4 tsp pepper
1 lb. ground beef
4 cloves garlic
5 tbsp. dry bread crumbs
2 eggs, beaten
1 cup fresh or frozen corn
1 tbsp. lime juice

In large pot, heat the oil over low heat. Add the onion and cook stirring occasionally until the onion is translucent, about 5 minutes. Add the zucchini, 1 1/2 tsp oregano and 1/2 tsp cumin and cook stirring until the zucchini starts to soften, about 3 minutes.
Add the broth, water, tomatoes, green chilies, 1 1/4 tsp salt, 1/2 tsp pepper and bring to a simmer and simmer for 15 minutes.

Meanwhile, in a bowl, combine the ground beef, garlic, 1/2 tsp cumin, 3/4 tsp oregano, 3/4 tsp salt and 1/4 tsp pepper, the bread crumbs, and the eggs. Shape into 1 inch meatballs.
Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 10 minutes. Stir in lime juice. Serves 4.

Fresh Tomato Tart

By Shelly Kahle

I had a lot of tomatoes in my garden and wanted to make something yummy with them and decided to try this. I am so glad that I did, it is delicious.

1 refrigerated pie crust
1 1/2 cups shredded mozzarella cheese
6 tomatoes
3/4 cup fresh basil leaves
4 cloves of garlic
1/2 cup grated parmesan cheese
1/2 cup mayo
salt and pepper to taste

Preheat oven to 450

Press pie crust into 9" pie plate and prick with a fork on the bottom. Par bake for about 7 minutes till dry. Remove and sprinkle with 1/2 of the mozzarella cheese. Cool. Reduce oven temperature to 375.
Cut tomatoes into chunks and drain to remove most of the water, then put into pie pan. In a food processor combine basil and garlic and coarsely chop. In a bowl, combine basil, garlic mixture, remaining cheese, parmesan, mayo, salt and pepper and spread over the tomatoes.
Bake for 25 minutes, let stand for 5 minutes and serve.

Keema (Ground Beef Casserole)

By Shelly Kahle


1 lb. ground beef
1 cup chopped onions
2 cups canned crushed tomatoes
1 cup frozen peas
1 cup diced potatoes
1/2 tsp each cinnamon, turmeric, ginger
salt and pepper to taste

Brown beef with onions in pot until browned. Add tomatoes, peas, potatoes, and spices along with salt and pepper to taste. Bring to a simmer and cook for 25 minutes. Add water if it becomes too thick. It should have the consistency of chili. Serve over rice if desired, I don't personally I just eat it like it is and I like it this way. Serves 6.

Broccoli with Garlic Butter

By Shelly Kahle

I found this recipe on All recipes and Jeremy and I tweaked it to our liking. It is really good.

1 1/2 lbs. fresh broccoli cut into bite size pieces
1/3 cup butter
1 tbsp. brown sugar
3 tbsp. soy sauce
2 tsp white vinegar
1/4 tsp black pepper
2 cloves garlic, minced

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil and cook for 7 min, or until tender. Drain and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over med heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Pour sauce over the broccoli and serve.

Tuscan Ribollita

By Shelly Kahle
I planted kale in my garden the last 2 summers, so i have found some recipes to use it in. Here is one that I tried and absolutely loved.

3 garlic cloves, peeled and minced
1 small onion, peeled and chopped
3-4 carrots, peeled and chopped
2 celery stalks, chopped
4 oz. of bacon chopped
2 tbsp. olive oil
1 15 oz. can whole peeled tomatoes
2 cans cannellini beans, drained and rinsed
4 cups chicken broth
1 sprig fresh rosemary
1bunch kale, roughly chopped
salt and pepper to taste
grated parmesan cheese

In a large pot over medium heat, sauté the first 5 ingredients in the olive oil for 5 minutes. Add the tomatoes and their juices along with the beans, broth and rosemary until the beans break apart, about 1 hour. Add the kale and cook for 5-7 minutes more. Remove the rosemary stem.
Serve with grated parmesan cheese.

Serves 6

Margaret's Fruit Smoothies

By Margaret Randell

2- 6 oz. containers (any flavor) low-fat yogurt
1 cup milk
2 T+ 1 1/2 tsp instant vanilla pudding(sugar free)
1-2 cups fruit
17 to 20 cubes of ice

Mix all the ingredients(except ice) in a blender or smoothie machine. Add ice cubes and blend. If you use low-fat yogurt, sugar free pudding and low fat milk, you will only have about 250 calories.
Mix and match your yogurt and your fruit. I have used some of the following, Strawberry-kiwi, strawberry-banana, banana crème pie with banana instant pie filling. I even made cinnamon roll yogurt with apples and more cinnamon. The recipe says it serves 5 but we split it between the 2 of us. You could also 1/2 the recipe if you need to .

Mom's Chorizo Stuffing

Aaron Randell submitted this recipe.

1 cup onion diced
1 cup celery diced
2 tbsp. butter
1 lb. chorizo
1 16 oz. pkg stuffing
2 cans cream of mushroom soup(do not add water)

Sauté onion and celery in butter. Fry meat and drain. Add cans of soup. Toss all ingredients over stuffing and mix. Bake at 350 until tasty and hot.

Rich Dinner Rolls

This is Carol's recipe, whenever there is a family gathering her kids always want her to make these rolls. They must be great!!

1 cup milk
1/4 cup sugar or honey
1 tsp salt
1/4 cup shortening or margarine
1/2 cup warm water
2 pkg or cakes of yeast
2 eggs, beaten
51/4 cups flour

Scald milk: stir in sugar, salt and shortening. Cool to lukewarm. Place warm water in a large bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make soft dough. Turn on lightly floured board; knead until smooth and elastic. Place in a greased bowl. Cover; let rise about 30 minutes in warm place until double in bulk. Punch down. Turn on lightly floured board; shape as desired. Bake at 375 to 400 degrees for 20-25 minutes. Yield: 2 dozen.

Filled Jumbo Drops (date filled cookies)

This is a recipe from Magdalena Walz(grandma). Aunt Carol had this recipe from grandma written in her writing.

1 cup shortening
2 cups packed brown sugar
3 eggs
1/2 cup water
1 tsp vanilla
3 1/2 cups sifted flour
1/2 tsp salt
1 tsp soda
1/8 tsp cinnamon

heat oven to 375 Mix thoroughly shortening, brown sugar, and eggs. Stir in water and vanilla. Sift together and stir in flour, soda, salt, and cinnamon. Drop with teaspoon onto ungreased baking sheet. Place 1/2 tsp filling on dough, cover with 1/2 tsp dough.
Bake 10-12 minutes. Makes 5-6 dozen

Date Filling

Cook together until thick stirring constantly, 2 cups dates cut small, 3/4 cup sugar, 3/4 cup water. Add 1/2 cup chopped nuts and cool.