Food for Life...to fuel the body and the soul!

  This is by far, the easiest chili dip you will ever make. Very satisfying.  INGREDIENTS: 8 oz. cream cheese 2 15 oz. cans of chili 8 oz. shredded cheddar cheese 1 tbsp diced jalapeno’s (optional for those who like it really hot) Sour cream for a drop on the top if you like DIRECTIONS: In a 3 qt. saucepan heat the chili, cream cheese and cheese on medium heat until the cheeses melt and it is completely blended and heated through. Spoon into individual bowls (dollop sour cream on top if you’d like),and serve with tortilla chips.  Word of encouragement: Give ear to my words, O Lord, Consider my meditation. Give heed to the voice of my cry, My King and my God, For to You I will pray. My voice You shall hear in the morning, O Lord; In the morning I will direct it to You, And I will look up. - Psalm 5:1-3 NKJV

This recipe is an excellent way to use up left-over pork after making pulled pork. Use canned vegetables and ready-made pie crust to make it even easier. This is a rustic dish with a deep and satisfying flavor that seems to warm you from the inside out.  Perfect for cool weather. Ingredients:  2 cups left-over cooked pork (if using left-over pulled pork, without the barbeque   sauce), cut into bite-sized pieces 1 whole medium size onion (any kind) sliced 1 15 oz. can mixed vegetables with potatoes in it ½ cup pitted green olives 1 TBLS minced garlic 1 tsp Herbs de Provence 1 tsp salt ½ tsp black pepper 8 oz. package of shredded sharp cheddar cheese (use any good melting cheese that you prefer) 3 eggs (reserve one for the last to brush on the crust) 2 ready-made pie crusts (unbaked) Pillsbury works great Spicy mustard (your choice) 2 TBLS olive oil 2 TBLS Worcestershire sauce Directions: Preheat oven to 350 degrees Line a deep-dish pie pan with one of the pie crusts. Using...

When you think of hearty dishes, beef stroganoff is one of the heartiest. Having its origins in Russia and having survived a couple hundred years of remakes, it deserves it’s place in the weekly line-up. It is simple and easy to make.  I always make mine with left-over beef. Extra pot roast works great. You can also use steak, cut up into strips or bite-size pieces. Ingredients: Left-over beef of any kind. You need about a pound. Cut this into bite-size pieces or strips. 1 package of sliced mushrooms, 8oz. Use any kind you prefer.  1 small onion sliced or diced (I like to use a red one) 1 cube butter 1 teaspoon Salt ½ teaspoon Pepper 4 to 5 Tablespoon (to taste), Worcestershire sauce (I use Lea & Perrins for its excellent flavor) 1 teaspoon Herbs de Province ½ lb. bag of egg noodles boiled  Between 1 cup and 1 ½ cups of sour cream. This depends on how saucy you like it. Light sour cream works just as well as the full fat. This will cut the calorie count a bit.  H...

This is an easy dish to make and is full of the Mediterranean flavors of garlic, olives and tomato. So saucy and delicious! Good for company and  good for a hearty family meal.  Ingredients: ¼ cup (1/2 stick) butter 1 small onion chopped (I use red onion, but any will do) 1 cup each of sliced carrots and cauliflowrettes  4 cups of cooked chicken, cut into bite sized pieces (roasted chicken from the deli works well) 1 16 oz. can chopped tomatoes  ¾ cup pitted whole black olives 1 cup sour cream  2 chicken bouillon cubes 1 ½ cups steamed rice (your choice of white or brown) 1 generous tsp of Herbs de Provence 1 tsp salt ¼ tsp ground nutmeg 1 tsp minced garlic Directions: Put the 1 ½ cups of rice on to cook. Flavor the water with the two chicken bouillon cubes. Just let them cook with the rice. Using a rice cooker is the fastest and easiest   way to cook the rice.  While the rice cooks, melt the butter in a large 3 quart sauté pan and Sauté...