Crepes

1 1/2 C Flour
2/3 C Sugar
2 Spoonfuls of oil
4 Eggs
Mix all together
Gradually stir in 2 C Milk

Use crepe pan or a normal frying pan. Spray with oil only for the
first crepe. Add about 1/3 C mix to hot pan and wait for the edges to
brown before flipping.
Top with your favorite fruit, whipped cream, nutella or chocolate
chips, or my personal favorite: lemon juice with powdered sugar with
sour cream.
RECIPE FROM: Becca Skaggs

Yummy Mock Almond Roca - Easy FHE treat

1 package Saltine Crackers
1 C Butter
1 C Sugar
1/4 tsp Vanilla
1 Package Chocolate Chips
1 C Crushed Almonds

Line Crackers up side by side on 10X15" pan. Bring butter, sugar, and
vanilla to a boil and pour on top of cracker. Bake at 300 for 10-15
minutes. Pour chocolate chips on top and spread when melted. Sprinkle
almonds on top of chocolate and put in the refridgerator for 30 min.
Enjoy!
RECIPE FROM: Becca Skaggs

Tuna Burgers

2 regular size cans of Tuna or 1 large can (drain well)

½ Cup flour

¼ teaspoon baking powder

¼ teaspoon baking soda

1 egg

1 Tablespoon of lemon juice

Preheat vegetable oil (about 1/8 inch deep) in a frying pan. To test if ready, one drop of water will cause a sizzle. Fry on each side until browned. Cool on a plate with two or three layers on paper towels. Dab top of burgers by pressing paper towels on them to remove more oil. Serve on a bun (optional) with tartar sauce.

Tartar sauce

½ Cup Mayo

¼ Cup Dill pickle relish

A squeeze of mustard

A dash of lemon juice

Mix well.

RECIPE FROM: Heather Campagna

Grandma Lucile’s Tuna Rice Casserole

1 Cup of uncooked rice
1 stalk of celery, chopped
½ small onion, chopped
1 Tablespoon of butter

1 ¼ Cup of shredded cheese
1 can of Cream of Mushroom soup
1 can of tuna (drained)

Precook rice. Preheat oven to 325 degrees. Sauté celery and onion in butter, until onion becomes clear. Slowly heat the soup (no water added) and melt 1 Cup of cheese into it (this step can be omitted to save time). Mix all ingredients together (except the tuna) in a casserole dish. Add the tuna in last, folding it in gently. Cook covered for 20 minutes. Uncover, add ¼ Cup cheese and cook for 10 minutes more or until top is golden brown and a bit crispy.

RECIPE FROM: Heather Campagna

Potato and Leek Soup

(Serves 6)

2 pounds potatoes

1 pound leeks, washed and chopped

1 onion, chopped

1 celery stalk, chopped

1 carrot, chopped

5 cups chicken stock or broth

½ cup milk

4 tablespoons butter

2 tablespoons chopped flat leaf parsley

Salt and pepper

6 tablespoons cream or half-and-half

½ cup shredded cheddar cheese or chives

Melt the butter over a medium heat in a large saucepan. Add the potatoes, leeks, onion, celery, carrot; cover and cook for 5-7 minutes, stirring frequently.

Add the chicken stock or broth, ½ cup milk, salt and pepper. Reduce heat to low and cover and cook until the vegetables are tender and potatoes are soft.

Mash the potatoes and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. Make sure the soup has cooled for 15 minutes before putting in the food processor.

When ready to serve, reheat the soup, serve in bowls and swirl 1 tablespoon half-and-half into each serving. Sprinkle with chives or shredded cheddar cheese.

RECIPE FROM: Heather Campagna

Olive Garden® Zuppa Toscana

(Makes 6-8 Servings)
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces (can be left out if you’re not a bacon person or to lower fat)
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream (can substitute milk to lower fat, but thicken with mashing some potatoes)
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approximately 15 min or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving.

RECIPE FROM: Heather Campagna

Hearty Lentil Soup

2 tablespoons vegetable oil
1 bunch green onions, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1 (14.5 ounce) can diced tomatoes
3 cups vegetable stock
2 bay leaves
1 dash soy sauce
2 teaspoons vegetarian Worcestershire sauce
1/2 cup red wine
1 bunch fresh cilantro, chopped

1. Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.

2. Place lentils, tomatoes, stock, bay leaves, a splash of the soy and Worcestershire sauces and wine in the saucepan. Stir and bring the mixture to a boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked.

3. Remove the bay leaves from the soup. Stir in the cilantro and serve.

RECIPE FROM: Heather Campagna

Crispy Potato Wedges

4 medium russet potatoes, cut into large wedges

1 tablespoon vegetable oil

¼ teaspoon salt

2 cloves garlic, minced (or ¼ teaspoon powdered)

¼ teaspoon pepper

¼ teaspoon chili pepper (optional)

¼ teaspoon dill (optional)

1/8 teaspoon onion powder (optional)

Dash of cayenne pepper (optional)

1 teaspoon parmesan cheese (optional)

1. Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes. (Makes the potatoes so much better; do not skip this step!!!)
2. Preheat oven to 425 degrees F. Spray a baking sheet with vegetable cooking spray. Set aside.
3. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.
4. Clean the bowl and dry it. Transfer the potatoes back to the dried bowl. Sprinkle with oil and desired seasoning; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.
5. Bake potatoes for 20 minutes. Using a spatula, turn potatoes after 10 minutes for even browning. Serve immediately.

You can use sweet potatoes instead. Season with salt, pepper, and ½ teaspoon paprika.

RECIPE FROM: Heather Campagna