Pasta e Fagioli

1 lb ground beef
1 c each of diced onion, celery and carrots
2 tsp minced garlic
1 can kidney beans, undrained
1 can great northern beans, undrained
2-15 oz cans tomato sauce
1 can beef broth
(1 T vinegar, 1 1/2 tsp salt, 1 tsp Italian seasoning)
8 oz small pasta shells
***I also add a dash or two of Frank's Red Hot sauce.

In large soup pot, brown beef along with onions, carrots, celery and garlic for 10 mins on med. Add remaining ingredients EXCEPT pasta. Simmer 30 mins. Cook pasta al dente. Add to soup and simmer.

Pork Chop Casserole (Nancy Douglas)

1 pkg. Uncle Ben's original wild grain & long-grain rice mix
6-8 pork chops
1 can cream of mushroom soup
1 soup can of water

Spray a 9x13 inch pan with Pam. Mix rice, soup and 1 can of water in dish. Lay the pork chops on top and bake for 45-60 mins in a 400 degree oven until rice has absorbed the liquid.

Crabmeat Appetizer

1 can crabmeat, drained
3 heaping Tbsp. mayonnaise
1 egg white, whipped
8 slices buttered white bread, crust trimmed
dill seed

Preheat oven to 425 F. Mix crabmeat with mayonnaise. Fold in egg. Spread on bread. Sprinkle with dill seed. Bake on cookie sheet for 10 mins.

Prep: 10 mins
Baking: 10 mins
Serves: 8

Appetizer Pie

1-8 oz pkg cream cheese
2 Tbsp. milk
1-2 1/2 oz. pkg dried beef, shredded
2 Tbsp. onion, chopped
2 Tbsp. green pepper, chopped
1/8 tsp. black pepper
1/2 cup sour cream
1/2 cup walnuts, chopped

Mix altogether and warm in oven at 350 F. Serve warm with crackers. Great appetizer!

Prep: 15 mins
Baking: 15 mins
Serves: 10-12

Can do ahead

Blackberry Wine Cake (Margaret Elder)

1 box white cake mix
1 box blackberry jello or black cherry jello
1 cup blackberry wine
1 cup wesson oil or any kind
4 eggs

Spray pan
Sprinkle 1 cup pecans or black walnuts in a bundt pan
Cook 55 mins at 325

Mix 2 cups 10x sugar, 1/2 cup wine

While cake is hot dribble 1/2 of the mix over cake.

After it cools, dump out and put the rest of the mix on bottom of cake.

Bacon Swiss Squares

2 cups baking mix

1/2 cup cold water

8 oz sliced Swiss cheese

1 pound sliced bacon, cooked and crumbled

4 eggs, lightly beaten

1/4 cup milk

1/2 tsp onion powder

In a bowl, combine the biscuit mix and water; stir 20 strokes. Turn onto a floured surface; knead 10 times. Roll into a 14" x 10" rectangle. Place onto the bottom and 1/2" up the sides of a 13" x 9" x 2" baking dish.

Arrange cheese over dough. Sprinkle with bacon. In a bowl, whisk eggs, milk and onion powder. Pour over bacon.

Bake at 425 degrees for 15-18 minutes or until a knife inserted near the center comes out clean. Cut into squares and serve immediately.

Maplewood Inn

Brown Rice Veggie Burgers (Family Circle Mag)

1 small onion, chopped
2 portabello mushroom caps (8 oz), halved and sliced crosswise
2 Tbsp reduced-sodium soy sauce
1 pouch (8.8 oz) fully cooked brown rice (such as Uncle Ben's ready rice)
1 can (15.5 oz) chickpeas, drained and rinsed
1 medium-size zucchini, shredded
1 cup (4 oz) shredded cheddar cheese
1/3 cup seasoned bread crumbs (I double or triple this depending on the firmness desired)
1 large egg
1/2 tsp salt
1/4 tsp ground black pepper

Heat broiler. Coat a 10 inch skillet with nonstick cooking spray. Add onion and cook over medium heat, 2 mins. Add mushrooms and continue to cook for 4 mins. Add soy sauce; cook 1 mins. remove from heat.

Heat rice in microwave following package directions. Transfer rice and skillet contents to a food processor. Add chickpeas. Cover and pulse until mixture resembles ground beef (the chickpeas should be chopped up). Transfer to large bowl.

Add shredded zucchini, cheese and bread crumbs to bowl with rice mixture. Add egg, salt and pepper and stir. Let the mixture rest for 5 mins.

With wet hands, shape mixture into 6-3 1/2 patties and place on baking stone. The thinner the patty the firmer they with be. Broil 3 inches from heat, for 10 mins. Carefully flip over and broil for another 8-10 mins, until brown and crispy.