I always keep a few cans of chopped tomatoes and tomato paste around and usually have extra yellow onions in the crisper. This is a great way to use them up. Cole slaw veggies by the bag is merely fine shredded or juilienned cabbage, carrots and red cabbage slices. Wait until they’re on sale or produce discount then freeze a few bags for later.

1 large can diced tomatos in tomato juice – at least 1 pound size

1 16 oz can tomato paste

1/2 pound ground pork sausage, country style

1 cup diced summer sausage

4 to 8 ounces shredded cole slaw veggies

half of a large yellow onion, diced

finely chopped parsley to taste

garlic powder to taste

1) use a medium sized stock pot on medium heat to cook the pork sausage through, crumbling well. Once it’s fully cooked reduce the heat a bit and add the large can of diced tomatoes.

2) Add the can of tomato paste along with two to three cups of water, depending on desired thickness. Mix well and add in chopped summer sausage. Leave to simmer for about 30 minutes.

3) Add in parsley and let simmer for 30 more minutes. After time is up, add in the diced onions garlic powder and veggies. Let simmer for an additional 30 to 45 minutes. Serve over pasta.

1 c dairy sour cream

1 tbs minced onion

1 tsp lemon juice

1 tsp dried dillweed

paprika

Combine ingredients and chill before serving.

3 tbsp butter

2 tbsp flour

1 tsp salt

2 cups milk

Melt butter in heavy saucepan or double boiler. Add the flour and seasonings and stir until well blended. Add the milk slowly, stirring constantly until you form a smooth paste.

3/4c        margarine or cooking oil
3/4c        flour (whole wheat works fine)
6c             milk, warmed

Chicken or beef flavoring:
2T             Bouillon granules

NOTE: for recipe substitution
1 1/2c of White Sauce = 1 – 10 3/4 oz can of soup

In a large, heavy bottomed or Teflon saucepan or stock pot, melt/warm the butter or oil over low heat.  Add the flour and stir until the mixture is smooth.  Cook the flour/oil mixture until it begins to bubble.  Do NOT let it brown.  Gradually add the milk, stirring CONSTANTLY.  when the sauce has thickened, stir in the bouillon granules.

When combined with other foods in casseroles, etc., this sauce freezes well.  It is not recommended to freeze separately.

2 avocados, halved, pitted and chunked

1 clove garlic, quartered

2 tablespoons fresh chives, chopped

1 tablespoon fresh cilantro, chopped

1/2 tablespoon fresh tarragon, chopped

1 juice of half a lime

2 tablespoons butter

1/4 cup light cream

1) In a food processor use the chopping blade and puree the avocado, garlic, herbs and lime juice.

2) melt the butter in a good saucepan set over low heat. Stir in the avacado puree mixture and cook over low heat until heated through. Stirr occasionally to make sure it doesn’t lump.

3) Add the cream and heat some more, but make sure not to boil. When it’s heated through add salt to taste and serve.

This works REALLY nice with white corn chips as well as over tacos. Mix in a little salsa for a good spicy jolt.

Also, you can play with the processing time and blades to make it smoother or chunkier so you can add it to your guacamole recipes.