American Goulash

Ingredients:
•    1 lb ground beef
•    1 onion, chopped
•    1 green pepper, chopped
•    1 tbsp garlic salt
•    1 tsp pepper
•    1 tsp paprika
•    2-14 ounce cans diced tomatoes
•    1-14 ounce can tomato sauce
•    1 lb elbow macaroni 

Directions:                                     
•    Brown ground beef, onion and pepper.
•    Season with garlic salt and pepper.
•    Add diced tomatoes and tomato sauce.
•    Boil macaroni, drain.
•    Put macaroni in a casserole dish and add beef mixture.
•    Bake at 350 for 30 minutes.
•    Top with shredded cheddar or mozzarella cheese (add last 5 mins of baking)

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Corn Chowder

Ingredients:

•   4 potatoes, chopped
•    1 onion, chopped
•    2 cups broth (chicken or vegetable)
•    2 cans cream-style corn
•    2 cans corn
•    2 cups half-and-half
•    1 Tbsp butter
Directions:
•    Mix and sauté potatoes and onion into a large pot in olive oil or butter. Add the broth. Season with salt and pepper. 
•    Bring to a boil, reduce heat to low, cover pot. Simmer 15-20 minutes, stirring frequently, until potatoes are tender.          
•    Add cream corn and whole corn.
•    Remove from heat, add the half-and-half and 1Tbsp butter, salt and pepper to taste. Serves 4-6.

 

Key Lime Pie
Ingredients:
•    1 (9 inch) prepared graham cracker crust
•    3 cups sweetened condensed milk (2-14 ounce cans)

•    1/2 cup sour cream
•    3/4 cup key lime juice
•    1 TBSP grated lime zest
Directions:
Preheat oven to 350 F
In a medium bowl, combine milk, sour cream, lime juice and lime rind.  Mix well and pour into graham crust.

Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on surface of pie. DO NOT BROWN!! 
Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
 

Gazpacho
Ingredients:

• 2 cloves garlic Minced

• 1/2 onion, Diced

• 1 Cucumber, Diced

•  3 Tomatoes, Diced

•  1 Zucchini, Diced

•  2 stalks Celery, Diced

•  1 pepper, diced

•  4 Cups Tomato Juice

•  1/4 cup Extra Virgin Olive Oil

•  1/8 cup Red Wine Vinegar

•  2 Tbsps Sugar

•  4 dashes Tabasco

•  dash salt & pepper

Directions:
In the bowl of a blender, combine all ingredients. 
Blend until mixed well; mixture will have a nice speckled, colorful texture. 

Pour into a large bowl. Stir mixture together. Chill soup for at least a couple of hours; soup needs to be very cold! Remove from the fridge and stir before serving.
 

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