VEGETABLE SOUP

32 oz chicken stock
32 oz beef broth or stock
1/4 - 1/3 head cabbage, diced medium/small
2 medium onions, diced
3 stalks celery, diced
1 cup cauliflour, small dice
1 lb baby carrots, cut in chunks
1 15 0z can diced tomatoes, do not drain
2 tsp crushed garlic
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp SeasonAll
1/2 tsp pepper
Dash of Greek seasoning

Saute onions, celery, and carrots until onions are soft.
add remaining vegetables, liquids, and seasonings.
Bring to a boil, reduce heat and simmer for 1 hour.

COLE SLAW

1/2 cup mayonnaise
1/3 cup milk
1/4 cup sugar
1 tsp white vinegar
1/4 tsp salt
1/4 tsp pepper
1 16-oz pkg cabbage Cole Slaw mix

Combine above ingredients and whisk until smooth.
Pour over 16-oz prepared Cole Slaw cabbage with carrots.
Toss to combine and coat all cabbage.
Allow to sit in refrigerator 1-1/2 hours before eating.

CAULIFLOWER GREEN CHILE CASSEROLE

Ingredients

• 2 tbsp butter
• 3/4 cup diced onion
• 3/4 cup diced celery
• 2 cups cauliflower rice (frozen or fresh)
• 1 cup shredded Monterrey Jack cheese, divided 
• 1 cup shredded sharp cheddar, divided (Or any combination of cheeses)
• 4 oz canned green chiles, un-drained
• 1/2 cup sour cream 
• 1/2 cup heavy cream
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp granulated garlic
• 1-1/2 cups diced ham or cooked chicken - OPTIONAL

Instructions

1.   Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.

2.   If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!

3.   Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.

4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture, OPTIONAL diced meat, and seasonings and stir until incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubby.  

HONEY - CINNAMON ROLL-UPS (Rolled Baklava)

2 cups ground pecans - toasted * (Or a combination of walnuts, pistachios, almonds)
1/4 cup sugar
2 tsp ground cinnamon
12 sheets frozen phyllo dough - thawed
1/2 cup butter, melted

SYRUP:
1/2 cup honey
1/2 cup sugar
1/2 cup water
1 wide strip of orange peel
1 wide strip oif lemon peel

DIRECTIONS:
Preheat oven to 350.
Combine nuts, sugar, and cinnamon
Place 1 sheet of phyllo dough on a square of parchment or wax paper and
Brush with butter.
Place a second sheet on top and brush it with butter.
Keep remaining sheets covered with a damp towel to prevent drying.
Sprinkle with 1/4 cup nut mixture.
Using wax/parchment paper, roll up tightly, jelly roll fashion.
Slice long roll into 4 equal smaller rolls.
Transfer rolls to a 13 X 9 baking dish.
Repeat with remaining phyllo sheets and nut mixture.
Bake until light brown.
Cool dish on a wire rack.

Meanwhile, in a small saucepan, combine all syrup ingredients.
Bring to a boil.
Reduce heat and simmer 5 minutes.
Remove orange & lemon peels.
Drizzle cinnamon roll-ups with syrup.
Sprinkle with remaining nut mixture.

* To toast nuts, bake in a 350 oven for 5 - 10 minutes, OR cook in a dry frying pan over low heat, stirring occasionally, until lightly browned and fragrant.

MAGYAR LANGOS - Hungarian Fry Bread

1 pkg active dry yeast
1/2 cup warm water
1 TBS sugar
2 cups flour
3/4 tsp salt
Oil for frying

Proof yeast with warm water and sugar.
Add yeast mixture to flour and salt.
Add enough water to form a slack and sticky dough - just enough to absorb the flour.
Mix well and turn out onto a board to knead.
Knead dough and capture as much air as possible into the dough.
Dough will eventually become smooth and springy.
Set aside to rest for 1/2 hour.
Move dough onto floured surface and cut into 8 equal portions.
While covering the remaining dough, roll one piece at a time out into circles.
Set aside and cover with parchment until all pieces are rolled out.

In a large frying pan, heat 4" of oil to 375 degrees.
Using a bit of dough, test oil temperature - dough should sizzle and swell.
Place dough circles, one at a time, carefully into hot oil to fry - turning only once - until each side is golden.
Serve warm with any topping, sweet or savory:
Sour Cream and grated cheese, ham, rubbed with garlic or garlic butter, even cinnamon and sugar.

Pronounced LAHN-gosh - sold by street vendors and fast food restaurants in Hungary.

POMEGRANATE JELLY

Preserving Method: Water Bath Canning

Makes about 6 (8 oz) half pints

YOU WILL NEED

· 3-1/2 cups prepared or bottled pomegranate juice (about 5 large or 2 16-oz bottles)

 · 6 Tbsp Ball® RealFruit™ Classic Pectin

· 1/2 tsp butter or margarine, optional

· 5 cups sugar

· 6 Ball (8 oz) half pint glass preserving jars with lids and bands


DIRECTIONS

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.


2. PLACE pomegranate juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.


3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.


4. LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.


5. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Liz Robles' Mexican Rice

2 cups rice
2 TBS oil
1/2 cup water
1 large tomato
1/2 onion
2 Serrano chilies
2 TBS chicken bouillon
1 tsp salt
4 cups water

In blender, blend together tomato, onion, chilies, and chicken bouillon with 1/2 cup water.
Add oil and rice to large frying pan and cook and stir until rice is toasted.
Add blended tomato mixture; and cook a few minutes.
Add 4 cups water, bring to a boil, then reduce to simmer for 20 minutes.
Remove from heat and allow to stand 10 minutes.