Cabbage Stew
By Al Weston at The Village of Holly Woodlands Ingredients: 2 heads cabbage, quartered 2 packs smoked Polska kielbasa, cut into 2 pieces 4 small potatoes, cut into 3 pieces 1 large onion, cut into quarters 1 bunch carrots, cut into 2 pieces 1 large, bottl
Chicken Salad
By Joyce Greenier at The Village of Hillside Ingredients: 6 C cooked chicken or turkey 1 package of cooked wild rice 4 chopped green onions (optional) Red seedless grapes, cut in half Salt, pepper to taste 1 jar major gray chutney Directions: Add a little mayo
Turkey Spaghetti
By Jewel Johnson Jones at Hartford Village Ingredients: 16oz box Muller’s Spaghetti 2 lbs. Jennie-O ground turkey 2-16oz jars Ragu sauce 1 Cup onion, chopped 3/4 Cup green bell pepper, chopped 2 Tbsp olive oil 2 cloves garlic, chopped 2 Tbsp Apple Cider Vinegar 2 tsp. su
Family Famous Spaghetti
By Donna Metiva at The Village of Peace Manor Ingredients: 1 Can of spaghetti, large ¼ lbs. ground beef 1 onion, small 1 jar green olives, small Directions: Brown beef and onion, drain. Add spaghetti and olives. Simmer in pan for a half hour and serve.
Easy Tortilla Chicken Sandwiches
By Nahlah Salim at The Village of Warren Glenn Ingredients: 1 onion sliced thin 2 poached chicken breasts, shredded. Tortilla bread Salt, pepper and Sumac Olive Oil Directions: Preheat oven to 250. Fry the sliced onion in olive oil and add salt, pepper and Sumac to
Chicken Yorkshire
By Dawn White at The Village of Holly Woodlands Ingredients: 1 Chicken, cut-up ⅓ C flour ¼ tsp pepper 1 tsp paprika ½ C oleo, melted 1 C milk ½ C sour cream 1 C flour 1 tsp baking powder ¼ tsp poultry seasoning ½ tsp salt Directions: Put chicken in
Hashbrown Casserole
By Barb Holman at Lynn Street Manor Ingredients: 2 C. (8 oz.) Shredded cheddar cheese6 Large Eggs, well beaten 1 Can Evaporated milk 1 tsp. Salt ½ tsp. Ground black pepper 1 package (30 oz.) Frozen shredded hashbrown potatoes 1 Medium Onion, chopped 1 Small Green bell pep
Spanakopita
From Judy Attie at Perry Farm Village Ingredients 3 Tbsp olive oil1 large yellow onion (diced) 1 large red onion (diced) 6 cloves garlic (minced) 24oz fresh spinach 1/2 Cflat leaf parsley 1 Tbsp kosher salt 2 eggs (slightly beaten) 1/2 C ricotta cheese 1/2 C feta cheese 16
