Vegetable Soup

2 -3 lb. beef shank or meaty soup bones
2 quarts (8 cups) water
3 tsp. salt
1/4 tsp. thyme leaves
6 peppercorns or 1/4 tsp. pepper
2 whole allspice
2 cubes or 2 tsp. beef bouillon
1 bay leaf
2 medium potatoes, peeled and cubed
2 stalks celery, sliced
1 small onion, chopped
16 oz. can (2 cups) tomatoes, undrained
12 oz. can (1 1/2 cups) whole kernel corn, drained
1 can green beans, drained
1 zucchini, sliced

In large saucepan or Dutch oven, combine beef shank, water, salt, thyme, peppercorns, allspice, bouillon and bay leaf.  Simmer covered, 2 1/2 to 3 hours or until meat is tender.  Remove beef shank, peppercorns, allspice and bay leaf.  Cut meat from bones and return to soup.  Add remaining ingredients; simmer covered, 30 minutes or until vegetables are tender.

*Note:  I use meat labeled "stew meat" so there are no bones to deal with.  This totally eliminates that step from the process and is much easier.  Also, you can't ever really find the peppercorns and allspice--so everyone is always on the lookout for these as they eat.  I've done it with the 1/4 tsp. pepper and just had to lookout for the allspice.  Sometimes I remember to take out the bay leaf, and sometimes someone gets that too.*

Meat Loaf with sweet-n-sour sauce

2/3 C. dry bread crumbs
1 C. milk
1 1/2 lb. ground beef
2 eggs
1/4 C. onion, chopped
1 tsp. salt
1 tsp. pepper

Preheat oven to 350 degrees. Combine breadcrumbs, milk, ground beef, eggs, onion, salt, and pepper. Mix well and press into a greased loaf pan.

sauce:

6 T. brown sugar
1/2 C. catsup
2 tsp. dijon mustard

Combine ingredients. Spread over meat loaf and bake for 1 1/2 hours.

Chili Verde

http://onestopcook.wordpress.com/2009/01/28/authentic-mexican-style-chili-verde-pork-chunks-in-green-sauce/

Being from a "mexican" family, this wasn't quite what I expected. It turned out a little sweeter than I am use too. I ended up adding more seasoning to the sauce when it was done to spice it up a little. 

Ingredients: Pork

2 1/2 to 3lbs. pork loin ( 1/2in. cube )

1 tbsp.  salt

1 1/2 teas.  pepper

1 teas.  garlic powder

2 teas.  chili powder

1/4 teas.  cumin

4 tbsp.  olive oil

2 1/2 cups water

Ingredients: Chili Verde ( Green Sauce )

The tomatillos on the right have been peeled and washed.

1 1/2 lbs. fresh tomatillos

1 big onion

2 green or Anaheim chili’s or pablanos

4 cloves fresh garlic ( peeled )

1/2 teas. salt

1/4 teas. pepper

1/4 teas. dry Mexican oregano

1/4 teas. sugar

Method: Chili Verde with Pork

Start by cutting your pork into 1/2 inch cubes and add to a large ziplock bag. Add the salt, pepper, garlic powder, chili powder, cumin and olive oil to your bag. Close the bag leaving a little bit of air in it and “smoosh” it around to thoroughly mix the seasoning into the pork. Reopen the bag and remove as much air as you can and close. Set this aside to marinate for at least 30 minutes.

While your pork is marinating, Peel the outer shell of the tomatillos off and wash them to remove the sticky residue, cut then in half. Slice the onion into 8 equal size pieces. Slice your chili’s in half, remove the stems and de-seed them. Transfer your tomatillos, onion and chili’s along with the 4 cloves of garlic into a baking dish and bake in a preheated 350 degree oven for 1 hour to 1:15. Remove from the oven and let it cool slightly. Add to a blender along with the salt, pepper, oregano, garlic powder and sugar. Start your blender on pulse to get it started and then to blend making sure that everything gets blended. You might have to do this in a few batches. Set this aside until your pork is ready for it.

After your pork has marinated, add it and the marinade to a large deep skillet preheated to high. You will want a pan big enough to hold the pork and the sauce. A good way to know if your pan is hot enough is to add a few drops of olive oil to it and when it starts to smoke, it’s ready. Sear your pork on all sides, stirring often, this will take about 20 minutes or so. Once the pork has seared, stir in your sauce along with about 2 1/2 cups of water and bring to the boil. Reduce heat to the lowest possible setting and cover. Your looking for a very low simmer, it should barely even bubble.  Cook for about 1 1/2 hours stirring occasionally. You could also transfer your covered pan to a 300 degree oven and bake for about an hour, provided your pan and lid are oven proof. Everybody’s stove is a little different so try a piece of the meat, it should be tender, if not cook it a little longer.

Choco-Coco Cookie Bars

Combine all of the following with a spoon;
3 eggs
2 1/4 cups brown sugar
1 cup oil
1 1/2 tsp. vanilla
2 1/4 cups flour
2 1/4 TBSP. baking powder
3/4 tsp. salt

Then add 1 cup coconut and 1-2 cups choco chips depending on how chocolaty you want them.
Smash into the bottom of a large cookie sheet. Bake at 350 for about 20 minutes. Watch them and take them out just when they get golden brown.

Walking Taco's

This Recipe was also taken from See Jane in the Kitchen:

http://cjaneinthekitchen.blogspot.com/2010/03/walking-tacos.html

1 lb. ground beef

1 can chili beans

1 can refried beans

1 can stewed tomatoes

1 onion, chopped

1 can chopped green chilies

salt

pepper

cumin powder

chili powder

garlic powder

Cook meat with onion, drain fat and add beans, tomatoes and green chilies. Season with salt, pepper, cumin, chili powder and garlic powder to taste.

Layer the following:

tortilla chips

meat/bean mixtures

cheese

sour cream

avacado

olives

green onions

lettuce

tomato

salsa

Sausage Tomato Pasta

This recipe was taken from this website:

http://cjaneinthekitchen.blogspot.com/search/label/pasta

I have tried a lot of Jane's recipes and they have all been delicious!

Sausage Tomato Pasta

1 package penne, cooked according to package
1 pound mild italian sausage
1 cup heavy whipping cream
1 large can diced tomatoes with italian seasonings
1/2 onion, chopped
2 TBS olive oil
1 clove garlic, minced

1 cup shredded parmesan cheese
italian seasoning

Cook onion, sausage, and garlic with olive oil. Drain fat. Add heavy cream and simmer for 10 minutes, stirring occasionally. Add can of tomatoes and italian seasoning to taste. Sprinkle with parmesan cheese, heat and toss with pasta.

Bran Muffins

( Makes 1 Gallon that you can keep up to 6 weeks in the fridge.)

* 2 Cups 100% Nabisco All Bran

2 Cups Boiling Water

Mix and cool

*Cream together:

1 Cup Butter

3 cups Sugar

Mix with Bran and water mixture

* Mix together (in separate bowl:)

5 cups Flour

5 tsp. Baking Soda

1 tsp. Salt

4 Eggs beaten

1 qt. Buttermilk

4 cups All Bran

*Combine with the above ingredients

*bake at 375 degrees for 20-25 minutes