THE BEST Caramel Sauce

by Kellie Cloward

• 1/2 c butter (NOT margarine)
• 1 c brown sugar
• 1/4 tsp salt

Melt and bring to a boil in a heavy bottomed pan (to help prevent burning). Take off the heat and immediately add:

• 1 tsp vanilla
• 1/2 c evaporated milk

Be careful, b/c the mixture sputters & spatters when you add the evaporated milk. Stir well to combine. Refrigerate any leftovers once it has cooled.

Kale, Sausage, Bean & Pasta

Adapted from Simply Recipes

• 1 link of sausage, cut in slices on an angle
• 1 tsp garlic (I use the pre minced stuff in a jar)
• 1 Tbs dried onion
• 1 pound of kale (or 1 large bunch), remove the thick center rib & chop leaves
• 2 15 oz cans of white beans, rinsed and drained
• 2 c chicken stock (I use the Knorr powdered kind you just add to water)
• Salt & pepper

• 1 lb of uncooked pasta
• 1/4 c butter
• 1 Tbs Italian seasoning

Start a big pot of boiling water and then cook the pasta according to the directions on the package. While that is cooking, make the kale, sausage, and beans.

In another pan, brown the slices of sausage on each side until brown. Remove to a plate. Add the 2 cups of chicken stock to the pan to deglaze it. Add the dried onions, garlic, and then put the uncooked kale on top of that. Sprinkle salt over everything then cover the pan and cook on medium heat for 5 minutes (or until the kale has wilted down a little bit).

Uncover, and mix everything well. Add the beans, cover the pot again, and lower the heat to low. Cook for another 5 minutes, then turn off the heat. I add in the cooked sausage right before serving.

By this time the pasta should be done cooking. Drain it, and while the pasta is draining add the butter to the pan. Once it's melted, add the Italian season and stir that together. Then add the drained pasta and stir to coat it w/ the butter mixture.

Plate up the pasta first and then put the kale, sausage, bean mixture over the top.

Poppy Seed Dressing

by MaryLynn Morris

• 1 c mayo
• 1/2 c sugar
• 2 Tbs red wine vinegar
• 1/4 to 1/2 c minced red onion
• 1/3 c oil (do NOT use olive oil)
• 1 Tbs poppy seeds

Mix well and allow sugar to dissolve. Store covered in refrigerator.

Taco Bean Soup

by Melanie Murphy

• 1 lb hamburger
• 1/2 c diced onion
• Cook until the meat is browned and onions are softened.
• 2 cans pinto beans (drained)
• 2 cans kidney beans (drained)
• 2 cans black beans (drained)
• 1 can rotel
• 1 packet of dry ranch dressing
• 2 packets of dry taco seasoning
• 3 c water

Add remaining ingredients to the cooked hamburger & onions in a big pot.
This makes a LOT of food.
We add cheese on top and eat it w/ chips or just as a stew.
I made it w/ just one can of pinto beans and added a can of corn.

Chicken Divan

• 2 lbs of chicken tenders or breasts
• Boil & then shred.
• 5 c raw broccoli
• 26 oz can of cream of chicken (you can add a 10.5 oz can if you like yours really saucy like we do)
• 1 1/2 c Miracle Whip (NOT mayonnaise)
• 1 tsp curry powder
• 2 or 3 boxes of cornbread stuffing
• Make as directed on the package

Spray a deep 10x15 pan. Cover the bottom of the pan w/ the raw broccoli.
Layer the cooked & shredded chicken on top of the broccoli.
Mix together the cream of chicken, Miracle Whip, and curry powder to form a sauce.
Layer that on top of the chicken.
Spread the cornbread stuffing on top of the sauce.
Bake uncovered at 350* for 30-45 minutes.