SPLIT PEA SOUP

2 TBS vegetable oil
1 TBS minced garlic (or 1 tsp garlic powder)
1 large onion, finely chopped
*2 cans chicken broth PLUS enough water to make 6 cups
1 LB dry split peas, rinsed and drained
1 1/2 tsp salt
1/2 cup carrots, diced small - optional
1 cup kielbasa or ham, diced - optional

In a large pot over medium heat, heat oil and saute onions and garlic until onion is translucent - careful not to burn the garlic.
Add the broth/water, salt, and peas; bring to a boil.
Reduce heat to low, cover, and allow simmer about two hours...
Peas will cook down producing a thick soup - if too thick, add water.
If using carrots, add during last hour of cooking.
If using kielbasa or ham, add during last 1/2 hour.
Serves about 6 - Recipe is easily doubled
*If no broth is available, plain water may be substituted.

ALFREDO SAUCE - Chicken Fettuccini Alfredo

1 stick butter (1/2 cup)
8 oz cream cheese, softened
2 cups heavy cream
1 cup shredded parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder

Fettuccini noodles or spaghetti
Cooked chicken, cut into chunks - optional

In a saucepan over medium heat, melt butter;
Add cream cheese, cream. and parmesan cheese.
Add garlic powder and salt.
Stir with whisk over medium low heat until melted and smooth.
If too thick, thin with milk.
Add chicken chunks if desired, and warm through.
Serve over Fettuccini noodles or spaghetti

(Karen Steinhour's recipe)

BEEF BARLEY SOUP

2 LBS stew meat, cut into chunks
2 14-oz cans beef broth or stock (may use a 32-oz carton)
2 cans water (about 4 cups)
1-1/2 cups diced carrots
1 cup diced celery
1 large onion, chopped
3/4 cup barley (uncooked)
1 tsp salt
1/8 tsp pepper
1 bay leaf

In a large pot, using a little oil, brown beef chunks.
Add liquids, seasonings, and bay leaf.
Bring to a boil; reduce heat, cover and Simmer 30 - 60 minutes until meat is tender.
Add vegetables and barley.
Bring to a boil; cover and reduce heat, simmer 60 minutes until barley is tender.
NOTE: One recipe makes 2 - 32oz containers full.

Green Smoothie

2 cups water
2 cups fresh spinach
2 bananas
1 cup frozen pineapple (1/2 10-oz bag)
1 cup frozen mango (1/2 10-oz bag)

Blend & serve
Makes 2 large smoothies

(Makes 5  8-oz servings)

Pot Roast

1 2-3 LB (approx.) boneless beef chuck roast
1 large onion, diced
1 lb whole baby carrots
3 stalks celery, cut into chunks

1 - 1 1/2 cups beef broth

In a large frying pan, heat about 2 TBS vegetable or olive oil.  Season meat well with salt, pepper and Santa Maria seasoning.
Brown the roast well on the front, back, and all sides.
Transfer meat to a large crockpot.  Include drippings and as much of the browned bits as possible.
Add 1/2 - 1 cup beef broth
add vegetables - scoot as many down the sides of the roast as possible... some may be left on top.
Cook on LOW for 4 - 6 hours** as needed until meat is tender & can easily be pulled apart.
A combination of 4 hours on high and 1 or 2 hours on low may be used, but LOW is better.
**If possible, rearrange vegetables during cooking time to ensure doneness.

FOR A 4 LB ROAST, COOK ON LOW 8 - 10 HOURS.

A 4 LB roast WILL feed 8 people (G's fam)

For Gravy:
When roast is done, remove meat and vegetables to a 9 X 13 dish and cover to keep warm. Transfer cooking liquid to a saucepan.
Taste the cooking liquid - if it tastes weak and not rich enough, boil in saucepan until it reduces down some, tasting as you go.
When liquid is at the desired richness, whisk together 2 TBS flour and enough cold water to make a runny paste.
Gradually add the flour paste to lightly boiling liquid and cook until desired gravy thickness... You may not need all the flour mixture, or you may have to make more depending on how much liquid you had.  I sometimes strain the gravy if it's not very smooth.

Serve with mashed potatoes.

My mom made pot roast nearly every Sunday.  She cooked it in our electric frying pan and would brown it and get it ready so that it cooked while we were at church.  We'd come home and the whole house smelled heavenly of roast and vegetables.  Then she would prepare the potatoes... Either baked or mashed.  Either method took WAY too long while we were waiting to dig into that roast!  She said she made the roast exactly how her mom had made it when she was growing up except that her mom cooked it in the oven.  So three generations, three cooking methods, same wonderful taste!

Ham and Potatoes "2" (Large Casserole)

4 large russet potatoes, peeled, diced large, and cooked until just tender - do not overcook
3 - 4 cups leftover ham, diced
1 large onion, diced

For Sauce:
2 TBS butter
2 TBS flour
1 tsp salt
1/4 tsp pepper
2 cups milk
1 can cream of chicken soup - undiluted
2 cups shredded cheddar cheese

In a medium saucepan, melt butter; stir in flour and cook together about 2 minutes to form a roux.
Add salt and pepper.
Stir in milk and cook & stir until mixture thickens.
Add soup and cook until smooth.
Add cheese and stir until melted.

In a large mixing bowl, toss together potatoes, ham, and onions.
Pour sauce over all and mix until well combined.
Bake at 350 about 45 minutes or until hot and bubbly.

Crock Pot Caramel Apple Dump Cake

Ingredients

• 1 box Betty Crocker Butter Yellow Cake Mix (15.25 oz.)
• 2 cans Apple Pie Filling (21 oz. each)
• 1 stick Butter, melted
• ½ cup Smucker's Caramel Sundae Syrup

Instructions

1. Spray inside of Crock Pot with non-stick cooking spray.
2. Dump cans of Apple Pie Filling into bottom of Crock Pot, and spread evenly.
3. Evenly drizzle ½ cup Caramel Syrup over apple pie filling.
4. In a medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. (break up large chunks into small crumbles using a spoon)
5. Pour butter/cake crumble mixture over the Caramel/Apple Pie Filling layer in the Crock Pot, spread out evenly, and cover Crock Pot with lid.
6. Cook on HIGH for 2 hours, or LOW for 4 hours.
7. Serve up with some Whip Cream or a scoop of Vanilla Ice Cream and enjoy!