Jean's Favorite Recipes

1 large bunch of broccoli

Half a head of Cauliflower

Two large tomatoes

6 or 7 green onions

1 large green pepper

1 large yellow pepper

1 package frozen meat-filled tortellini

1 small bottle Italian Salad Dressing (I use Kraft House Italian made with Olive Oil)

Rinse all the veggies and cut them into bite-sized pieces, discarding the broccoli stalks. Toss them into a large bowl. Bring about 3 quarts of water to a boil and cook the tortellini for about 6 minutes, until soft and hot through. Be careful not to cook it too long, or it will fall apart! Immediately drain the tortellini in a collander and run cold water through it to cool it down. Toss the tortellini in with the veggies. Pour the entire bottle of Italian dressing over the salad, toss it again, and refrigerate for at least 30 minutes. This salad is even better the second day -- if there's any left! It makes a terrific lunch all by itself.

5 Red Delicious apples

6 ribs celery

Half a package of miniature marshmallows

1 cup pecan piecces

1 cup mayonaisse

3 or 4 teaspoons sugar

1/4 cup milk or half & half

dash salt

Rinse the apples and celery. Core and slice the apples and cut into small pieces. Don't peel them! You can sprinkle them with a few drops of lemon juice to keep them from turning brown, if you want. Slice the celery into 1/4" slices, cutting any wide pieces in half. You want these pieces small. Toss the apples and celery in a bowl with the marchmallows. Combine the dressing ingredients in a small bowl and whisk until smooth. Pour over the salad and toss lightly to coat. Sprinkle with the pecans. MMM-Good!

5 pounds of potatoes, peeled, cut into small chunks

1 large sweet yellow onion (Vidalias are great)

6 ribs of celery, washed and sliced into 1/4" pieces

5 hard-boiled eggs

3 tablespoons sweet pickle relish

Bacon Bits

1 cup mayonaisse

3 tablespoons yellow mustard

3/4 teaspoon salt

1/2 teaspoon coarse ground black pepper

Drain the potatoes (I always save the juice because Frank loves to drink it with salt and pepper in it!) and put them into a large bowl. Dice the onion and add the onion and the celery to the potatoes. Cut the eggs into small pieces and add to the salad mixture. Add the pickle relish. Mix the dressing ingredients in a small bowl and whisk smooth. Pour over the salad and toss to coat everything evenly. (If you like a creamier salad, just make more dressing.) Use a spatula or the back of a large spoon to flatten the salad top, and sprinkle lavishly with bacon bits. Refrigerate at least 30 minutes. Simple and simply delicious!

3-4 pounds of chicken, with the skin and bones

4 ribs celery, sliced

1 large yellow onion, diced

1 large bag (or 2 small ones) frozen mixed vegetables

1 teaspoon poultry seasoning

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

Wide egg noodles

Fill a large Dutch Oven with the chicken and water. Add the salt, pepper, and poultry seasoning. Bring to a boil, then reduce heat and simmer for at least 40 minutes. Fish the chicken out with tongs and put on a plate to cool, turning off the fire under the soup pot. When the chicken is cool enough to handle, pull the skin off and pull the chicken off the bones and apart into pieces (small enough to fit in a spoon). Discard the skin and bones. Put the chicken pieces back into the stock and add enough water until the pot is about 2/3 full. Bring to a boil. Add about two handfuls of dry egg noodles to the boiling water and stir a few times while they cook. In about five minutes, add the frozen vegetables. Watch the soup until it boils again, then reduce the heat and simmer for about half an hour. Then taste it. You will probably have to add more salt to your individual taste. This is hand's down Frank's favorite winter soul food! Good for what ails ya!

3 pounds ground beef

4 or 5 pounds of potatoes, peeled and cut into small chunks

1 large can tomato juice

2 cans stewed tomatoes

1 or 2 tablespoons tabasco sauce

Salt and pepper to taste

Brown the ground beef and break apart into small pieces. Drain thoroughly. Add the potatoes, tomatoes, and tomato juice. Add enough water to make sure the potatoes are covered well so they will cook. Add the tabasco sauce, salt and pepper. Bring to a boil, then reduce heat and simmer for 1 hour, adding water if it cooks down. This soup will disappear very fast, so be ready to make more in a day or two!

6-7 cups cooked rice, cold (leftovers are fine)

3 eggs, scrambled and cooked

1 small package frozen peas and carrots

2 cups leftover cooked chicken or turkey, cut in small pieces

soy sauce

I use a wok for this, but you certainly don't have to. Heat about 2 tablespoons vegetable oil in the wok (or skillet) over medium heat and dump in the cold rice, stirring constantly, scooping it over and over. Add the peas and carrots and keep stirring. Sprinkle liberally with soy sauce to moisten and keep it from sticking. Add the chicken or turkey and keep stirring to heat through. Cut up the scrambled eggs and add them last. This is a meal all by itself. Be sure to put the soy sauce on the table! Somebody is sure to want to add more. We have this on the day after Thanksgiving every year.