Joni’s Recipes

Preheat oven to 325 degrees. Coat 9” x 5” x 3” loaf pan with non-stick cooking spray.
Mash bananas in a large bowl, add remaining ingredients and mix well.
Pour batter into pan and bake for one hour.
Note: Nuts may be added to the batter. You can also use this batter to make muffins, decreasing the baking time.

Place Blue Cheese Dressing on the firm end of the endive leaf and top with diced peppers.

Blend well, spread on shells, rollup, refrigerate, and then slice diagonally

Layer tomato, basil, cheese on a platter with a row of salami in between.
Drizzle tomatoes and cheese with olive oil and balsamic vinegar
Serve round firm crackers or Italian toast rounds on the side.

Blend well, spread on shells, rollup, refrigerate, and then slice diagonally

Directions:
Place candy coating in a glass container; microwave at HIGH 2 1/2 minutes or until melted, stirring once. Combine pretzels and next 3 ingredients in a large bowl; add melted candy coating, tossing to coat. Stir in chocolate pieces. Spread mixture onto wax paper; sprinkle with sugars. Let stand 30 minutes. Break into pieces.

Directions:
Melt one stick butter and mix with wafer cumbs, line 9 x 13 inch pan. Cream two sticks of butter with eggs and cream cheese. Pour into bowl with the sugar and mix until smooth. Pour over crumbs, add sliced bananas, add pineapple (without juice). Sprinkle nuts and cherries. Chill… Cover with cool whip and serve… yummy!!!

- French Cut Baby Lamb Chops (if frozen, thaw before proceeding)
- Red Wine Vinegar
- Olive Oil
- Dried Oregano
- Garlic Powder
- Salt
- Pepper

Method:

- Cut Lamb apart, by cutting between each chop
- Toss chops in approximately one cup of red wine vinegar (do not marinate)
- Spread chops on baking tray
- Drizzle Olive Oil on Lamb
- Sprinkle chops with garlic powder, salt, pepper and dried oregano
- Rub seasoning in, to ensure that they are evenly seasoned.
- Season on one side only
- Broil for 6 or 8 minutes on each side, until browned
- Set aside lamb stock for Field Green Salad

Zucchini Sandwich
Ingredients:

1 tbsp. olive oil
½ onion, chopped
1 clove garlic, minced
½ tsp. basil
¼ tsp. oregano
½ tsp. thyme
2 cups zucchini, sliced or chopped
2 tbsp. carrots, grated
2 hamburger buns, split
1 fresh tomato
thinly sliced Parmesan cheese

Directions:

1) Sauté the onion and garlic in oil, add herbs and sauté until the onion is tender, add the zucchini and carrot and sauté
2) Cover a hamburger bun half with the zucchini mixture, place a tomato slice on top and sprinkle with Parmesan
3) Broil until Parmesan is melted

Toffee
Ingredients:

¾ cup butter
1 cup maple syrup
¾ cup Sucanat
36 Barbara’s Wheatine crackers, approx.
1 ½ cups Sunspire Chocolate Chips
½ cup finely chopped nuts

Directions:

1) Preheat oven to 375°
2) Mix butter, sweeteners, heat to boil, and boil for four and a half minutes
3) Cover 10” x 15” jelly roll pan with foil, place single layer of crackers in pan
4) Pour butter mixture, spread evenly, bake for five minutes
5) Sprinkle chocolate chips over top, allow to soften and spread evenly
6) Top with nuts, let cool, break into pieces, refrigerate (can be frozen)

The Chocolate Cure from Gloria Gaither
Ingredients:

1 box regular-sized chocolate pudding (not instant)
2 cups milk
1 box devil’s food cake mix
1 package chocolate chips
½ cup pecan or walnut pieces (if desired)

Preheat oven to 350 degrees. Mix pudding and milk as directed, and cook until it starts to thicken. Add the dry cake mix and stir until blended. Add the chocolate chips and nuts. Pour into a greased 9×13 inch pan and bake for 35 minutes. May be iced with canned chocolate frosting while still warm (I use half a can), or served warm with a dollop of whipped cream.

Texas Taters
Ingredients:

32 oz. tater tots
¼ cup butter
1 can cream of chicken soup
8 oz. sour cream
3 green onions
2 cups corn flakes
8 oz. cheddar cheese

Directions:

1) In sauce pan melt butter, grated cheese, and chopped green onions
2) Mix in cream of chicken soup, 8 oz. sour cream
3) In a 13″ x 9″ glass dish, pour in tater tots and mix around, sprinkle extra cheese over top
4) Melt a little more butter in a separate pan and pour in two cups of corn flakes, mix until moist
5) Sprinkle corn flakes over top of tater tots
6) Bake for 35-40 minutes at 350° (or until it bubbles)

Sweet & Spicy Cashews
Ingredients:

1 egg white
3 tbsp. water
¾ cup Sucanat or honey or rice syrup
½ tsp. salt
1 tsp. cinnamon
¼ tsp. allspice
¼ tsp. cloves
¼ tsp. nutmeg
8 cups nuts

Directions:

1) Preheat oven to 275°
2) Mix egg white and water
3) Stir in nuts
4) Mix spices together, pour over nuts and stir well
5) Line cookie sheet with foil, oil, cover with nuts
6) Bake for 50 to 55 minutes, stir occasionally
7) Remove from cookie sheet and let cool on wax paper

Summer Fruit Salsa & Cinnamon Chips
Summer Fruit Salsa

1 cup strawberries, diced
1 kiwi, peeled and diced
2 Granny Smith apples, diced
1 small orange, peeled and chopped
2 tbsp brown sugar
1 tbsp apple jelly (any “Simply Fruit” jelly can be substituted)

Directions:
1) Combine fruit in bowl.
2) In a separate bowl, mix brown sugar, jelly, orange juice and zest.
3) Pour over fruit and mix well. Serve with Cinnamon Chips.

1 tbsp turbinado sugar
¼ tsp cinnamon
4 whole wheat, low fat tortillas

Directions:
1) Preheat oven to 400 degrees.
2) Combine sugar and cinnamon.
3) Lightly spritz tortillas with water. Sprinkle with cinnamon-sugar mixture.
4) Cut each tortilla into 8 wedges; place in single layer on flat baking sheet.
5) Bake until lightly browned and crisp (approximately 8 to 10 minutes).
6) Remove from oven and cool before serving.
7) If there are any leftover, store in a brown lunch bag to ensure crispness.

Strawberry Punch
(serves 50)

Ingredients:

4 8 oz. pkgs. frozen strawberries, thawed, not drained
1 cup sugar
1 quart (14 oz.) pineapple juice
4-6 oz. cans lemonade concentrate
1 large club soda
2 bottles Ginger Ale

Directions:

1) Put all ingredients in punch bowl as listed, stir

Squash Casserole
Ingredients:

6 cups summer squash, sliced or mix with zucchini
¼ onion, chopped
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
½ cup melted butter or oleo
8 oz. pkg. herb seasoned dressing mix

Directions:

1) Cook squash and onion in boiling salted water for five minutes and drain
2) Combine soup, sour cream, add shredded carrots, fold in cooked squash and onions
3) In separate bowl, mix stuffing and ½ cup melted butter, spread ½ of stuffing mixture into bottom of 12″ x 7″ baking dish
4) Spoon vegetables on top, sprinkle remaining stuffing mixture on top
5) Sprinkle on parmesan cheese
6) Bake at 350° for 30-40 minutes or until golden brown

Spring Mix Papaya Salad from Devi Titus
Ingredients:

Spring Mix Greens
Red onion thinly sliced
Thin slices of fresh Papaya
Crumbled Gorgonzola Cheese

See more of Devi’s recipes in her book, the HOME EXPERIENCE.
www.mentoringmansion.com

Spinach Berry Salad
* 4 Cups Packed Torn Fresh Spinach
* 1 Cup Sliced Fresh Strawberries
* 1 Cup Fresh or Frozen Blueberries
* 1 Small Sweet Onion, Sliced
* ¼ Cup Chopped Pecans, Toasted

Spinach and Blueberry Salad
Salad Ingredients:

2 packages prewashed spinach salad mix
½ pint blueberries
2/3 cup blue cheese, crumbled
½ cup pecans, toasted and chopped

Dressing Ingredients:

½ pint blueberries
1 green onion, minced
1 tsp salt
1½ tbsp honey
1/3 cup raspberry vinegar
1 cup olive oil

Directions:

1) Combine all dressing ingredients in blender and process until smooth.
2) Combine salad ingredients and refrigerate until ready to serve.
3) Add dressing to salad right before serving. Toss and serve.

Spanish Rice with Chicken
Ingredients:

3-4 split skinless chicken breasts, boiled and chopped (save broth)
½ tsp. minced or fresh chopped garlic
1 cup chopped onion
½ cup chopped green bell pepper
½ cup diced canned tomatoes
1½ cup uncooked white rice
¼ tsp. black pepper
¼ tsp. cumin
1 tbsp. salt
¼ cup tomato sauce to add color (optional)
4 cups of chicken broth (from cooked chicken)
5-6 tbsp. olive or canola oil

Directions:

1) Cook and de-bone chicken, add ¼ cup onion and ¼ cup bell pepper to flavor while cooking
2) Heat oil in skillet over moderate heat, add uncooked rice and brown slightly
3) Add remaining onion, bell pepper, and chicken and stir until vegetables are soft
4) Add diced tomatoes, tomato sauce, and all spices except salt, stir for 1-2 minutes
5) Add the 4 cups of chicken broth, bring to boil
6) Add salt and cover, lower heat to medium and let simmer until rice is cooked (about 20 minutes)

Peach Cobbler
* 1 large can sliced peaches
* Small box of Jiffy yellow cake mix
* Or ½ box of regular size yellow cake mix
* 1 stick butter ( not margarine or substitute )

Directions:

Pour can of sliced peaches in sauce pan ( including juice )
and bring to a boil…melt stick of butter

Spray glass 9×11 pan with cooking spray

Pour peaches in pan and sprinkle cake mix over top of peaches evenly
Drizzle melted butter ( evenly ) over top of cake mix

Bake at 350 degrees for 30 minutes

Papaya Seed Salad Dressing from Devi Titus
Ingredients:

1 cup Canola oil
1 cup red wine vinegar
1/2 Cup Sugar
1 small white onion
1 tsp. Salt
1 tsp. Pepper

Seeds from 1 fresh Papaya

Directions:

Blend all ingredients in a blender. Drizzle on individual salads.

See more of Devi’s recipes in her book, the HOME EXPERIENCE.
www.mentoringmansion.com

New England Beef Vegetable Soup
Ingredients:

1 lb. Ground beef
2 cup canned tomatoes
2 medium carrots, diced
1 onion, chopped
¼ cup barley
1½ quarts water
1 cup cubed potatoes
1 can chili beans
1½ cups frozen mixed vegetables
1 pkg. onion soup mix

Optional:
Lima beans, Peas, String beans

Directions:

1) Brown meat, add onion soup mix
2) Put everything together in a crock-pot and cook on high for one hour
3) Then simmer on low until ready to serve

Magalie Hall’s Recipes
Plantains

Maduros are the fried sweet (yellow) plantains
Tostones are the fried green plantains
Tostonera is a plantains press for making tostones

Peel and cut plantain into ½ inch wide in a diagonal slant
(about six pieces to a plantain)
In a medium skillet, heat oil on medium
Cook plantain to about 3 minutes on each side
Remove plantain from skillet and flatten in a “tostonera”
Return the flatten plantains to the skillet and continue to cook until each piece is nice and crispy on the outside….just about one minute on each side.
Remove plantain from the skillet and put on paper towel to remove excess oil
Salt and pepper to taste and serve as an appetizer with a dip, or as a side dish instead of French fries or rice.

1 plantain
2 cups of water
¼ tsp. salt

Wash and cut off the end of the plantain (discard the ends)
Make a cut in the skin of the plantain along the side
In a 3qt. pot add plantain, salt and fill with water to the top
Cook for 30 minutes or until you insert a fork and the plantain is almost as soft as cook boiled potato. The skin will start to come off on it’s own.
Discard the water take skin off completely on the plantain
Serve as a side dish with fish, chicken, or beef instead of potatoes and rice
You can also use the tostones instead of chips when you are making nachos

They are healthier and very filling.

The brown rice and lemon bass recipes are in my book
Watercress salad

2 cups of fresh cleaned watercress coarsely chopped
2 Hass avocadoes peeled, seeded and sliced
2 large tomatoes sliced

In a salad platter arrange the tomatoes in a circle
Add the avocadoes slices around the outside of the tomatoes
Add the watercress on top of the avocadoes and tomatoes
Then sprinkle the vinaigrette on top just before serving the salad.

4 CUPS GREEN LEAF LETTUCE
1 CUP RED ONION THINLY SLICED
½ CUP PITTED BLACK OLIVES
½ CUP GREEN BELL PEPPER
½ CUP RED BELL PEPPER
½ CUP ORANGE BELL PEPPER
1 LARGE SLICED HEIRLOOM TOMATO (WEDGED)
1 CUCUMBER SLICED
½ CUP FETA CHEESE

MIX ALL INGREDIENTS IN A SALAD BOWL

DRESSING

1 CUP COLD PRESSED OLIVE OIL 1 WHOLE LEMON, JUICED
2 TBSP BALSAMIC VINEGAR
1 Tsp OREGANO (DRIED)
SALT AND PEPPER TO TASTE
WHISK TOGETHER AND TOSS WITH SALAD

1 BUNCH FRESH ARUGULA, CLEANED
2 HAAS AVOCADOS, PEELED AND SLICED INTO MOON SHAPE
1 RED ONION, THINLY SLICED
½ CUP RADICCHIO
1/3 Tsp. CILANTRO, CUT VERY THIN
PLACE ARUGULA ON SALAD PLATE
ARRANGE AVOCADO SLICES IN A CIRCULAR SHAPE
SPREAD ONION SLICES ON TOP
SPRINKLE CILANTRO

DRESSING

½ CUP COLD PRESSED OLIVE OIL
2 TBSP BALSAMIC VINEGAR
½ TBSP GRATED PARMESAN CHEESE
SALT AND PEPPER TO TASTE

POUR OVER SALAD

1 ½ lbs. CHICKEN BREAST SKINELESS, BONELESS, SLICED
2 GARLIC CLOVES, CHOPPED
1 TBSP FRESH GINGER, GRATED
2 TBSP CURRY POWDER
½ Tsp THYME
½ Tsp CUMIN
SALT TO TASTE
1 LEMON, JUICED
1 TBSP CILANTRO, FINELY CHOPPED
4 TBSP OLIVE OIL
1 LARGE ONION, SLICED
½ CUP RED BELL PEPPER, SLICED
½ CUP GREEN BELL PEPPER, SLICED
½ CUP YELLOW BELL PEPPER, SLICED
1 TBSP CARROTS, SHREDDED
½ CUP COCONUT MILK (OPTIONAL)

IN A BOWL MARINATE CHICKEN WITH GARLIC, LEMON JUICE, GINGER, CURRY POWDER, THYME, CUMIN, SALT AND HOT PEPPER (OPTIONAL) FOR ½ HOUR.

IN 11 INCH SKILLET, SAUTE CHICKEN WITH OLIVE OIL FOR FIVE MINUTES, THEN ADD REMAINING INGREDIENTS AND COOK TWENTY MINUTES. SERVE OVER BROWN RICE

IN SKILLET HEAT OIL TO MEDIUM, ADD HARICOT, CHICKEN BROTH ONION, GARLIC AND COOK FOR FIVE MINUTES. THEN ADD ALMONDS. TURN HEAT OFF LET STAND FOR FIVE MINUTES BEFORE SERVING.

Four green onions
One large leek
12 oz. Green beans (fresh)
One pack fresh spinach
½ cabbage (cut up)
Two turnips
Four large carrots
Three garlic cloves
14 oz winter squash
One cup mixed bell peppers
(Red, green yellow)
Two tablespoons organic chicken soup powder
Or
1 ½ cup organic chicken stock
6 cups Water

Cut up all vegetables in small pieces
(Except winter squash and organic chicken soup mix powder)
And put in large stockpot (5-8 qt)
Cook until vegetables are tender (about 30 minutes)
Blend all in a blender or a food processor
Strain mixture and put back in the pot
Add chicken stock or organic chicken soup mix powder
Simmer for 10 minutes and serve hot
You can also add a little cheese or habanero pepper in each bowl as desired for extra flavor

5 cups water
1 lb dried lentils
4 cloves garlic (diced)
3 cups chopped onions
1 tbsp olive oil
¼ tbsp cumin
¼ tbsp coriander
½ tsp cayenne pepper
1 pint vegetable or chicken stock (optional)
2 stalk of leek (sliced)

Directions:
1) Combine all ingredients in a slow cooker or large pot.
2) Cover and cook on medium for one hour or until lentils are tender.
3) Garnish with sliced leeks & cilantro.
4) Salt, and pepper to taste, and serve.

4 salmon strips
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp Maggie Special Blend
(Paprika, garlic, onion, cayenne pepper, thyme, oregano, salt to taste
1 sliced red onion

Directions:
1) Season salmon on both sides with Maggie Special Blend.
2) Warm skillet to medium high and add olive oil, salmon strips.
3) Cook for 5 minuets on each side uncovered.
4) Add sliced onion and lemon juice.
5) Cover and turn off skillet, let steam for 5 minuets and serve.

2 cups red leaf lettuce
1 cup baby spinach
1 cup arugula
½ cup shredded carrots
¼ cup shredded red cabbage
1 cup sliced tomato

Directions:
1) Combine all in a large bowl.
2) Serve with dressing.

½ cup olive oil, flavored with rosemary
½ cup balsamic vinegar
1 tbsp dice red onions
1 tbsp dice garlic
salt and pepper to taste

Directions:
1) Combine all in small bowl, whisk.
2) Toss with salad, and serve.

30 oz fruit cocktail in it’s own juice drained
14 oz sweetened condensed milk
1 cup unsweetened flaked coconut
½ cup raisins
16 oz light sour cream or plain yogurt
1 cup diced apples
1 tbsp vanilla

Directions:
1) Combine all ingredients in large bowl, stir.
2) Refrigerate for 30 min and serve.

Lemon Pound Cake
Ingredients:

1 ½ cups barley flour or brown rice flour
2 tbsp. arrowroot powder
1 tbsp. baking powder
6 eggs, separated
1/2 cup oil or clarified butter
1/3 cup lemon juice
1 tbsp. vanilla
5 tbsp. vegetable glycerin

Note:
For more sweetness, you may add a small amount of stevia (we recommend “Innovative Natural Products brand) which is an herb that can add sweetness to a recipe. One teaspoon of stevia is equivalent to one cup of sugar. Stevia is sold as a liquid or as powder and can be found in local health food stores.

Directions:

1) Mix dry ingredients in bowl
2) Beat egg whites until stiff
3) Beat egg yolk until thick, add oil, juice, vanilla and glycerin to yolks and mix well
4) Add yolk mixture to dry ingredients and blend well
5) Fold flour mixture into egg whites
6) Pour batter into oiled angel food cake pan or 9” round pan
7) Bake at 350º for 35 minutes or until done
Cool ten minutes and remove from pan

Variation:

1) Cut cake in half and top with ½ prepared package of Mori Nu Lemon Mousse preparing as directed on the package). Place fresh strawberries on top of first layer.
2) Place remaining lemon mousse mixture on top of cake, garnish with strawberries or the fruit of your choice.

Juanita’s Famous Salsa
8 roma tomatoes
1 bunch cilantro
1 green onion
1 can (4 oz) chopped mild green chilies or jalapeno slices
1 lime
½ tsp Worcestershire sauce
¼ tsp chili powder
1 clove garlic, minced

Directions:

1) Quarter 6 tomatoes and put in bowl of food processor with metal blade.
2) Clip leaves of cilantro. Place ½ of the cilantro in the food processor.
3) Add chilies, juice of the lime, Worcestershire sauce, chili powder and garlic to the tomato mixture.
4) Pulse the machine several times. Do not over mix as mixture will become mushy.
5) Place in a serving bowl.
6) Chop the remaining 2 tomatoes with a knife and add the chunks to the salsa.
7) Add a few cilantro leaves and gently stir.
Serve with bake corn tortilla chips.

Hot Seafood Dip
Ingredients:

1 to 1 ½ lbs. seafood (imitation crabmeat works great)
2 eight oz. packages of cream cheese (softened)
1 cup mayonnaise
½ tsp. minced garlic
8 oz. shredded orange cheddar cheese

Directions:

1) Chop crab meat fine, add cream cheese, mayonnaise and garlic, mix well
2) Pour into greased casserole pan and sprinkle cheddar cheese on top.
3) Bake ½ hour at 350º

Dr. Don Colbert Recipes #1
Wild Rice and Almonds

1 cup of raw wild rice
3 cups water (purified, preferably)
1 tsp. sea salt (optional)
2 tbsp. extra-virgin olive oil
1 large clove garlic, scrubbed, peeled and minced
2 stalks celery, without leaves, scrubbed and coarsely chopped
1 medium yellow onion, scrubbed and coarsely chopped
½ cup chopped fresh parsley
½ cup slivered or ground fresh almonds

Boil wild rice 2 cups water for 1 minute; drain. Repeat process. Then, place rice, 3 cups water and salt in 3-quart saucepan. Cover and simmer 35 minutes or until kernels puff open; drain. Pour oil into large skillet, sauté garlic, celery, onion and parsley until tender. Add almonds and cooked rice; mix well. Simmer, covered, 15minutes, or place mixture into a greases mold and bake in a preheated 350 degree oven for 20-30minuets. Serve hot with entrée.

1 head Broccoli
2tbsp. extra virgin olive oil
¼ tsp. granulated garlic
1/8 tsp sea salt
¼ tsp cracked black pepper
¼ sesame seeds

Separate broccoli florets and cut stems to about 11/2 inches or more. Steam until cooked to desired tenderness. Remove from steamer and arrange on serving platter. While still hot drizzle olive oil over florets, then sprinkle garlic, salt, black pepper and sesame seeds over florets. Serve at room temperature.

Mary’s Spring Salad

1. Romaine Lettuce
2. Gorgonzola Cheese
3. Walnuts
4. Dried Cranberries and/or dried
5. Poppy seed dressing
6. Red onions

Curry Salad Dressing
2 Tablespoons White Wine Vinegar
2 Tablespoons Balsamic Vinegar
2 Tablespoons Honey
2 Teaspoons Dijon Mustard
1 Teaspoon Curry Powder
1/4 Teaspoon Salt
1/8 Teaspoon Pepper

Directions
In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

Chocolate Pound Cake
Ingredients:

2 sticks real butter
5 large eggs
*½ cup yellow Crisco or 1 stick of butter
3 cups sugar
3 cups plain flour, sifted
½ tsp. salt
½ tsp. baking powder
1 cup whole milk
1 tsp. vanilla
1 small can Carnation evaporated milk (1 cup)
6 tbsp. Hershey’s cocoa
*you may substitute 1 stick of butter

Directions:

1) Preheat oven to 325°
2) Cream butter and Crisco, then add sugar, cream together
3) Add eggs, one at a time, beating after each; add vanilla
4) Sift all remaining dry ingredients
5) Add milk and dry ingredients alternately to creamed mixture until smooth
6) Flour a tube pan and bake at 325° for approximately 80 minutes

Chili Rellenos
Ingredients:

2 cups refried beans, canned, vegetarian
3.5 oz. can chili peppers, green, mild, diced
5 1/3 oz. Monterey Jack cheese, low-fat, grated
1 ½ cups rice, brown, short-grained, cooked
2 cups enchilada sauce, canned
10 oz. pkg. corn, yellow, frozen, cooked-optional
2 cups lettuce, green leaf, chopped-optional
2 oz. corn chips, plain, baked-optional

Directions:

1) Oil 9” square dish, place beans in bottom
2) Place chilies on top of beans and cover with cheese and cover with thin layer of rice, cover with sauce
3) Bake at 350º for 25 to 30 minutes
4) Serve with shredded lettuce and corn chips

Chicken Salad
Ingredients:

4 chicken breasts, large size
½ cup Kraft real mayo
3 red delicious apples, small cubes
1 lemon
1/3 cup pecan pieces
½ cup diced celery
salt (to taste)

Directions:

1) Boil chicken in salted water until done
2) Combine chopped celery, pecan chips, chicken, and apples
3) Form into round balls and serve with crackers

Caribbean Saffron Rice with Chicken
Ingredients:

2 cups chicken stock
1 cup uncooked brown rice
½ cup diced carrots
½ cup green peas
¾ cup chopped onion
¾ cup chopped bell pepper
1 tbsp. chopped garlic
1 tbsp. olive oil
½ tsp. saffron
1 chicken breast (divided into pieces)

Directions:

1) In skillet, combine oil, onion, garlic, bell pepper and chicken and cook until browned
2) Add rice, chicken stock, carrots, peas and saffron; bring mixture to a boil on medium-high heat
3) Cook until liquid has been almost absorbed; reduce heat to low and cover until rice is tender

Calabacita (Squash with Chicken) – Recipe from Diana Hagee
Ingredients:

3 lbs. chicken, cut up
¼ cup minced garlic
Salt and black pepper (to taste)
1 large onion, chopped
4 cups diced zucchini or tatuma squash
2 cups diced ripe tomatoes
1 teaspoon cumin
2 – 12 oz. cans shoe peg corn, drained

Directions:

Place chicken in Dutch oven. Add garlic and season with salt and black pepper. Sauté until chicken is lightly browned. Add onion, squash, tomatoes and cumin. Simmer, covered, for 30 minutes or until squash is tender. Add corn and cook for 10 to 15 minutes or until thoroughly heated. Yield: 4-6 servings

Broccoli Casserole
Ingredients:

2 pkgs. broccoli, frozen, chopped
1 can Cream of Mushroom Soup
½ cup cheddar cheese, grated
1 egg
½ onion, chopped
½ cup mayonnaise
½ cup crushed Ritz crackers or bread crumbs
pinch salt & pepper (if desired)
2 tbsp. butter

Directions:

1) Cook broccoli as directed on package, drain
2) Combine broccoli with soup, cheese, egg, mayonnaise, onion, butter, salt, & pepper
3) Pour in glass casserole dish
4) Bake in 400° oven for 20 minutes
5) Add crackers for topping and brown for 10 minutes

Breast of Chicken in Asparagus Cream Sauce
Ingredients:

2 tbsp. butter
2 boneless, skinless chicken breasts
1½ cups white cooking wine
¾ cup half and half or light cream
1 tsp. (or more to taste) white pepper
several sprigs of fresh rosemary
Serve with:
2-4 servings of cooked brown rice or white and wild rice mixture
Fresh steamed asparagus spears
Broiled cherry tomatoes with parmesan cheese

Directions:

1) On medium heat in skillet, melt butter and lightly browned seasoned chicken breasts
2) Cover with lid and steam in butter until chicken is done and tender (Approximately 10 minutes); remove chicken breasts to a paper plate
3) Add 1 cup fresh cut asparagus tips and sauté in skillet for 2-3 minutes
4) Add white cooking wine and fresh rosemary to the butter, broth, and asparagus remaining in the skillet and boil a few minutes until slightly reduced; remove from heat
5) Pour into cooking wine mixture ¾ cup half and half; add white pepper until slightly spicy; return to low heat and reduce
6) If needed thicken slightly with a flour thickening mixture (shake 2 tbsp. flour in ½ cup water in jar until smooth)
7) Slowly add to cooking wine mixture until you obtain the desired thickness; stir with a whisk
Directions for Steamed Fresh Asparagus:
1) Trim, wash and lay in a glass dish with a few tbsp. of water.
2) Cover with plastic wrap, vent one corner, and microwave for approx. 5 minutes.
Directions for Broiled Cherry Tomatoes with Parmesan Cheese:
1) Place tomatoes stem side down; slice off the top and sprinkle with Parmesan cheese
2) Broil until slightly browned; use to garnish prepared plate of food

Blueberry Funny Face Pie
Ingredients:

Sauce:
2 cups blue berries
1 cup sugar
1 tbsp. water
1 tbsp. lemon juice
Cook until sugar is dissolved, cool to lukewarm.

Cake:
¼ cup butter
¾ cup sugar
1 egg
1 tsp. vanilla
1¼ cup flour
1 tsp. salt
½ cup milk
1 deep dish pie shell

Directions:

1) Mix cake ingredients together and put into pie shell
2) Gently pour sauce over top
3) Bake at 375º for 35-40 minutes

Banana Tomatoes
Ingredients:

- Garden Ripe Tomatoes (regular size)
- Fresh Grates Parmesan Regiano Cheese
- Dried Oregano
- Olive Oil
- Salt
- Pepper

Method

- Cut tomatoes in half
- Place tomato halves in muffin pan (muffin pan prevents tomatoes from falling during baking)
- Season with dried oregano, salt and pepper
- Top each with grated parmesan regiano cheese
- Boil until bubbly

This can be placed in oven, together with Baby Lamb Chops. When the lamb chops are completed, the tomatoes should be perfect. After removing the lamb, you may want to place it on the top rack, to get slightly brown.

Banana Bread
Ingredients:

½ cup butter
¾ cup Sucanat
1 egg
1 ½ cups spelt flour
1 tsp. baking soda
¾ tsp. salt
1 ¼ cups bananas (2-3 ripe bananas)
¼ cup plain yogurt

Directions:

1) Preheat oven to 350°
2) Cream butter and Sucanat until creamy, beat in egg
3) Mix dry ingredients together
4) Mix yogurt and bananas together, add alternately to egg mixture with dry ingredients
5) Pour into oiled pans, bake for 40 to 60 minutes or until done

Spring Mix Greens
Red onion thinly sliced
Thin slices of fresh Papaya
Crumbled Gorgonzola Cheese

See more of Devi’s recipes in her book, the HOME EXPERIENCE.
www.mentoringmansion.com

Aunt Polly’s Chicken Casserole
Ingredients:

¼ cup melted butter
2 rolls Ritz crackers
3 or 4 whole chicken breasts (torn off the bone)
8 oz. sour cream
1 can Cream of Chicken soup
1 can chicken broth
salt and pepper (to taste)

Directions:

1) Preheat oven 350°
2) Place Ritz crackers in large bowl and crush
3) Pour in melted butter and stir until crumbs are coated
4) Place half of cracker crumb mixture in bottom of 9″ x 13″ casserole dish
5) Place chicken on top of crackers
6) In another bowl combine sour cream, soup, and broth with a wire whisk until blended, add salt and pepper to taste
7) Pour mixture over the chicken and top with remaining cracker crumb mixture
Bake 20-30 minutes until crumbs are lightly browned
9) Remove from oven and allow a few minutes for casserole to set and then serve