1 ½ pounds Italian sausage (casing removed if using links) 1 large onion, diced 4 garlic cloves, minced 3 Tbsp. vegetable oil 2 (15 ounces) cans chili beans, un-drained 2 (15 ounces) cans tomato sauce 28 ounce can whole tomato, drained and crushed 1 can beer 2 Tbsp. chili powder 2 Tbsp. jalapeno pepper (seeded
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Ingredients 3 pounds roast, fat trimmed and cut into bite sized pieces 2 to 3 tablespoons olive oil 1 teaspoon kosher salt 16 ounces tomato sauce 1 teaspoon smoked paprika 16 ounces beef stock 1 pound potatoes, cut into bite sized pieces 1 pound carrots, cut into bite sized pieces 1 large onions, cut into bite sized pieces
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Servings: 6 Ingredients 2 cans chopped clams, juice reserved (6.5 oz. cans) 1 cup vegetable broth 1 cup bottled clam juice (in addition to reserved juice) 3 Tbsp. butter 3 Tbsp. flour 6 slices bacon, diced 1 medium onion, sliced 2 cloves minced garlic 3 stalks celery, diced ½ red pepper, diced 2 potatoes, diced
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2 cups skim milk 1 cup fat free cottage cheese 2 Tbsp. cornstarch 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. garlic powder 3/4 cup parmesan cheese Place all ingredients in a blender or food processor and blend until smooth. Pour mixture into a small saucepan and cook over medium heat until heated through and
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Crust: 1 cup flour 5 Tbsp. powdered sugar ½ cup butter Filling: 4 eggs, beaten 4 cups rhubarb 2 ½ cups sugar ½ tsp. salt ½ cup flour Mix crust ingredients together, blending well. Place in 9×13 inch pan and back at 350° for 15 minutes. Mix filling together and pour over crust. Bake an
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Sauce: 1 pound pork sausage 1 pound ground beef ½ cup finely chopped onion 2 cloves crushed garlic 1 Tbsp. sugar 1 tsp. salt 1 ½ tsp. basil ¼ tsp. pepper ½ tsp. rosemary ½ tsp. oregano 2 Tbsp. parsley 6 ounces tomato paste 15 ounces tomato sauce 12 ounce can tomato juice or V-8
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8 ounce cream cheese 2 tsp. French dressing 2 Tbsp. ketchup 2 Tbsp. milk Salt and pepper to taste Combine all ingredients in a food processor and blend well. Chill before serving.

1 can sweetened condensed milk ½ cup Nellie & Joe’s Key West Lime 8 oz. container Cool Whip Graham cracker crust Whisk sweetened condensed milk with Nellie & Joe’s Key West Lime Juice until evenly mixed. Fold in Cool Whip and fill crust. Refrigerate. This pie may also be frozen for a great summer treat.
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1 quart cranberry-raspberry juice 2 liters lemon soda Orange sherbet Combine juice and soda in a punch bowl. Add 1-2 scoops orange sherbet and stir.

Sauce: 1 Tbsp. soy sauce ¼ cup orange juice 2 Tbsp. red wine vinegar 1 ½ tsp. cornstarch 1 Tbsp. sugar 1 Tbsp. vegetable oil 1 tsp. crushed red pepper flakes 6 green onions 2 cloves garlic 1 ½ tsp. fresh grated ginger 1 large red bell pepper 1 pound medium to large shrimp, peeled
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