Doug's Chili Verde

2 - 3 large onions, diced medium
4 stalks celery, diced
2 TBS chopped garlic
3 LBS boneless pork chops, cut into bite-size pieces
3 small cans diced green chiles
2 16-oz cans diced tomatoes
2 16-oz cans tomato sauce
4 cups water
3 tsp salt
1 tsp black pepper
1 TBS dried oregano
2 tsp Cavenders Greek seasoning
Olive oil for sauteing

In a large pot, place enough olive oil to coat the bottom...
Add onions, celery, and garlic - saute until onions are tender.
Add pork and cook and stir until pork is browned.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer at least 1 hour.
Serve with rice and/or flour tortillas.

Peanut Butter Fudge

3 cups granulated sugar
1/2 cup butter
2/3 cup evaporated milk (not sweetened condensed)
1-2/3 cups creamy peanut butter
1 (7 oz) jar marshmallow creme
1 tsp vanilla

Line a 13 X 9 baking dish with parchment paper or aluminum foil.
Spray with cooking spray.

In a large saucepan, combine sugar, butter, and milk.
Stir constantly over medium heat until mixture comes to a boil.
Reduce heat and simmer 5 minutes, stirring constantly.
Remove from heat.

Add peanut butter and stir until well combined.
Add marshmallow creme and vanilla.
Beat until well blended.
Spread in prepared pan.  Cool.  Cut into pieces.

FLUFFY YEAST ROLLS (Makes 12 -16 rolls)

1 cup warm water
1 pkg (2 1/2 tsp) active dry yeast OR 2 tsp instant yeast
1/4 cup sugar
1 tsp salt
3 TBS softened butter
1 egg, beaten
3 1/2 - 4 cups all-purpose flour

Put water and yeast in mixer .
Add sugar, salt, butter, and egg.
Beat with dough hook until well blended.

Add 3 1/2 - 4 cups flour and mix in mixer for about 5 minutes
until a soft dough forms...
Should be soft but NOT sticky.
Place dough in a greased (or sprayed) bowl; cover with plastic wrap,
and allow to rise in a warm place 45 minutes.
Remove dough to a flat surface sprayed lightly with cooking spray.
Gently roll to form about a 12 inch log.
Cut log in half, then cut each half into 6-8 pieces.  (12 - 16 altogether)

(I prefer making larger rolls, so 12 pieces)
Shape each piece into a ball pinching closed at the bottom.

Place smooth side up in a greased (or sprayed) 13" X 9" baking dish.
Cover and let rise again for about 30 minutes.

Bake at 350 for 17 to 20 minutes.
Brush tops of rolls with butter.

Recipe is easily doubled.

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)