3 cups fresh tomatoes, seeded, chopped, drain off any juice2 cups fresh cilantro, chopped fine1 1/2 cups onion, white preferred, choppedjuice of 1 fresh limejuice of 1 fresh orange1 can (7 oz.) salsa verde, green
1/2 roll pork sausage (Jimmy Dean mild or any other)1/2 lb. ground beef1 medium onion (chopped)4 stalks of celery (chopped)3/4 cup wild rice (1 1/2 cups cooked)2 cans mushrooms1 (16 oz.) sage and onion stuffing mix
3 beef bouillon cubes2 pkg. dry Italian dressing3 Tblsp. white vinegar1 cup water1 nice size roast (about 4 to 6 lbs.) (I used a chuck roast)
1 (14-15 oz) can artichoke hearts in water, drained, chopped3/4 cup mayonnaise1/4 cup parmesan cheese1 tsp. lemon juicedash garlic powder
2 Tblsp. olive oil 2 Tblsp. garlic 3 sticks lemon grass, sliced lengthwise 1 can coconut milk 1 Tblsp. dry chicken bouillon 2 tsps. Thai curry paste (more or less depending on how spicy you like it) 2 Tblsp. fresh ginger chopped fine
1/3 cup whipped cream cheese1/2 tsp. dill weed (divided in half)1/4 tsp. ground ginger1 Tblsp. chopped green onion1-8 oz. can refrigerated crescent rolls3/4 cup chopped pre-cooked shrimp
2 cups shredded cheddar cheese1/2 cup parmesan cheese1/2 cup Promise sunflower margarine3 Tblsp. water1 tsp. salt1 cup quick oatmeal1 cup salted roasted sunflower seeds.
Jump back to navigation
Lillie Suburban Newspapers
2515 E. Seventh Ave.
North St. Paul, MN 55109
Phone: (651) 777-8800
Fax: (651) 777-8288
Copyright 2014 | Lillie Suburban Newspapers | All Rights Reserved
Surf New Media