Carol's Recipe Box

If you can open a can and fry onions, you can make this soup!

Ingredients: 2 cups all purpose flour 1 Tbsp baking powder 1 Tbsp sugar 1 tsp salt 6 Tbsp butter 1 cup milk Directions: Preheat oven to 425 degrees. Whisk together flour, baking powder, sugar and salt. Cut in butter with pastry blender (or mix with your hands) until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together. Dough will be wet and sticky. Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with biscuit cutter. Place biscuits on an ungreased baking sheet. Bake 12-15 minutes or until golden brown. Makes 6 big biscuits.

Ingredients: 1 tsp olive oil 16 oz sweet Italian turkey sausage, removed from casing 1/2 cup of onion 2 cloves garlic 4 cups chicken broth 16 oz rigatoni pasta 1 28 oz can of diced tomatoes 2 teaspoons dried oregano 6-8 oz of fresh baby spinach 1 cup shredded mozzarella cheese Directions: Set Instant Pot to Saute. Add oil, sausage and onion. Cook, breaking up sausage as it cooks, until sausage is cooked through and onions are translucent. Add garlic and cook for one minute. Add broth, pasta, diced tomatoes and oregano. Stir to combine and make sure pasta is submerged in liquid. Set Instant Pot to Pressure Cook for 5 minutes. Set valve to "seal". When the timer goes off, turn valve to "quick" to release pressure. Be careful of the steam! Add spinach and place cover on for 2-3 minutes until wilted. Mix to combine, then add cheese to the top. Let sit for a few minutes until melted.

Ingredients: 1 lb lean ground beef or turkey 2 garlic cloves, minced or put through garlic press 1/3 cup onion, finely chopped 1 tablespoon dried parsley 1/4 teaspoon pepper 1/2 teaspoon oregano 1 egg, beaten 1/2 cup dry breadcrumbs Directions: Preheat oven to 350 degrees. Mix all ingredients and shape into meatballs, about 1" in diameter and place in a mini-muffin baking pan, one meatball in each muffin cup. Bake for 15-20 minutes until cooked through. Make sure internal temperature is at least 165 degrees for turkey meat.

Ingredients: 1 pound lean ground beef or ground turkey 2 garlic cloves, minced 1 medium onion, chopped (can use a cup of frozen onions) 1 15 oz. can of tomato sauce 1 14 1/2 oz. can of diced tomatoes 1 teaspoon Italian seasoning 1 teaspoon dried basil 1/4 teaspoon ground black pepper Directions: Heat a saucepan over medium-high heat. Add ground beef. Cook for 3 minutes then turn down to medium heat. Add onions, saute for 4 minutes or until translucent. Add garlic and saute for 1 minute. Add diced tomatoes and tomato sauce. Simmer for 10-15 minutes. Add seasoning, and any additional seasonings you'd like, to taste. Cook's Notes: You can make a double batch of this sauce, without the meat, using the large 28 oz cans of tomatoes and sauce. Then freeze the batches and just cook the meat when you heat it. Other veggies can be added to add some flavor and nutrients - a cup of peppers, a 1/2 cup of frozen spinach or kale, shredded carrots, some celery. Experiment an...

Ingredients: 2 - 3 pound pork roast (frozen or thawed) 1 medium onion, sliced 2 carrots, sliced 2 ribs of celery, sliced 3 cloves of garlic, thinly sliced 1 cup chicken broth 1 cup beef broth ½ teaspoon dried rosemary ¼ teaspoon black pepper 1 teaspoon oregano Directions: Place sliced onions, carrots, celery and garlic in the bottom of pressure cooker. Place pork roast on top, then pour broth on top. Sprinkle seasonings on top of and around the roast. Pressure cook for 90 minutes if frozen, 60 if thawed. Take out roast and slice. Pour juices and vegetables into a blender. Blend until vegetables are pulverized. Add 2 tablespoons of cornstarch. Blend again until mixed. Switch pressure cooker to sauté and add gravy back to pressure cooker. Heat until simmering, then simmer for a few minutes while stirring.  Add roast back to gravy and turn off cooker, or pour gravy over sliced roast. Printable version

Ingredients: 1 (15.5 oz) can of cut green beans 1 (15.5 oz) can of cut yellow wax beans 1 (15.5 oz) can of chickpeas/garbonzo beans 1 (15.5 oz) can of kidney beans 1 red onion, chopped 1 green bell pepper, seeded and chopped for dressing: 1/2 cup of honey 1/2 cup of red wine vinegar 1 Tablespoon green onion, chopped 1 teaspoon season salt (or Mrs. Dash table blend) 1/2 teaspoon dry mustard Directions: In a medium bowl, combine green beans, yellow wax beans, chickpeas, kidney beans, red onion and green pepper. In a bowl, blend together honey, vinegar, green onions, season salt and dry mustard. Pour over the bean mix. Cover and marinate for 4 hours, stirring occasionally. Cook's Notes: This is a very easy homemade salad. So tasty, it's a great way to get your family to eat their beans! Click here for the printable version.