1 lb. ground turkey

1 Tbsp. Taco Seasoning

1/2 medium onion diced small

1 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. ground cumin

Combine all ingredients in a bowl.  Shape into 4 meat patties.  Heat skillet over medium heat and add enough olive oil to coat the bottom of the pan.  Once the pan is hot, add turkey patties, and when browned on one side flip over this should take about 3-4 minutes. Cook thoroughly.  Serve with steamed veggies or even re-fried beans.

1 cup sour cream
1/2 cup light brown sugar
4 teaspoons Grand Marnier liqueur

Whisk together all ingredients in a medium bowl until sugar is dissolved. Chill for an hour, then stir once before serving.

Dressing:
1 Cup sugar
1 tsp pepper
1 tsp salt
1 Tbsp. water
3/4 cup corn oil
Salad ingredients:
1 16 oz can shoepeg corn
1 large can French Style green beans
1 large can Small English Peas
1 7 oz jar chopped pimento
1 Chopped medium size green bell pepper
1 medium sized onion chopped
1 cup chopped celery

To make the dressing, place all ingredients into a pan and bring to a boil stirring constantly. Let boil for 1 minute, remove from heat and let cool completely.
Dump all the vegetables into a colander and let drain.
When dressing has cooled, place all ingredients together and marinate over night in refrigerator until ready to serve.

Thanks to Mari for sharing this salad recipe.

1 (29 oz.) can diced tomatoes
1 (10.5 oz.) can condensed chicken broth, undiluted
2 Tablespoons margarine
2 Tablespoons white sugar
1 Tablespoon chopped onion
1/4 teaspoon baking soda
2 Cups of heavy cream (I have substituted Half and Half, and it was just as good…)

Directions:
1. In a large stock pot mix tomatoes, chicken broth, margarine, onion, and baking soda. Simmer for 1 hour.
2. In a separate pot, heat cream over a low heat until hot, watching carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.

Thanks to Sly1 for sharing this recipe.

1 large can diced tomatoes
3 tablespoons butter
1/4 teaspoon baking soda (helps prevent curdling)
2 cups milk
1 cup heavy cream, half and half or evaporated milk
Salt and pepper to your preference

Directions:
1. In a large saucepan add the 3 cups of milk and butter. Heat until hot, be careful not to scorch the liquid!
2. Once the liquid is hot, add the baking soda, stir quickly as it will foam.
3. Add the tomatoes and reheat until hot.
4. Salt and pepper to taste.

Thanks to Aflutterby for sharing this tomato soup recipe.

1 package (6g) unsweetened Kool-Aid
1 can (14 oz.) sweetened condensed milk
1 8oz. container Cool Whip
1 Graham Cracker Pie Crust

Mix together Kool-Aid and milk.
Add Cool Whip.
Pour into pie shell and refrigerate, about 1 hour.

Thanks to PattsyWattsy for sharing this recipe.

1 can Shoe peg corn (I use 2)
1 can French style green beans
1 can LeSeur peas
1 cup finely chopped red onion
1 cup finely chopped celery
1 cup finely chopped red pepper
1/2 cup sugar
1/4 cup light oil
1/4 cup vinegar

Combine well-drained vegetables (I let them sit in the colander while I’m preparing the other ingredients) and chopped ingredients, set aside

Combine oil, sugar and vinegar and bring to a boil long enough for ingredients to combine, 1-2 minutes, let cool

Pour over veggies and marinate in fridge.

Thanks to kyloralane for sharing this salad recipe.

1 large can diced tomatoes
1 can of Rotel tomatoes (choose the one that your family likes)
1/4 onion
1-2 cloves garlic (use as much as you like)
1/4 bunch of fresh cilantro
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 Tbsp. sugar
1 Tbsp. lemon juice
salt to taste
Add jalapeño’s if you like it spicier

Pour all ingredients into food processor. Process for about 1 min or until all ingredients are uniform. Serve with tortilla chips.

Thanks to mmkink for sharing this fresh salsa recipe.

1 tablespoon chopped sautéed onion
2 1/2 lbs. tomatoes
2 quarts of milk
1/2 pint of heavy cream
4 Tbsp.  sugar
black pepper to taste

Simmer onion until done, add tomatoes, milk and cream. Bring to high heat but do not boil. Put lots of sugar in this one, then add a little more with plenty of black pepper.

4 Tbsp. butter
1 lb. hot Italian sausage
1 lb. sweet Italian sausage
2 onions — sliced
12 ounces beer
1 Tbsp. basil
4 garlic cloves — minced
2 cans Italian style stewed tomatoes
Salt and pepper to taste

Cut sausage into 1 inch pieces (use a pair of scissors). Melt butter in a large skillet and sauté sausage pieces until browned. Add the onions and garlic and cook until onions are transparent. Add remaining ingredients, cover and simmer for about 45 minutes. Serve over hot rice.

1 pkg. Yellow Cake Mix
1 can Cherry Pie Filling
1 (20 oz.) can Crushed Pineapple
3/4 C. Margarine
1 C. chopped Pecans (I use walnuts, tastes just as good)
Cool Whip

Lightly grease bottom and sides of a 9″ by 13″ cake pan. Place cherry pie filling on bottom, dump pineapple and juice on top. Sprinkle cake mix. Do not mix!!! Melt margarine and drizzle over cake mix and cover with pecans. Bake at 325 degrees, for about an hour. When cool top with Cool Whip.

1 Tbsp. Garlic Puree
1 lb. butter
2 qt. heavy cream
8 oz. milk
1 lb. Parmesan cheese
4 oz. fontina cheese
1 tsp. salt
2 tsp. black pepper

In a saucepan brown garlic puree.  Stir on medium-high heat until sauce thickens.  Turn off heat and continue to stir.

Makes 1 gallon.

1 pint of heavy cream
1/4 pound of butter (one stick)
2 tablespoons cream cheese
1/2 – 3/4 cup Parmesan cheese
1 teaspoon garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 – 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn’t try it with plain milk.

Blend artichokes in a blender until smooth. Add mayonnaise, Parmesan cheese and garlic to artichoke mixture.   Mix well. Warm in a 350 degree oven for 10 to 15 minutes, or until lightly browned.