CASHEW CHICKEN STIR-FRY

2 cups low-sodium chicken broth, divided
1/4 cup cornstarch
3 tbsp soy sauce
1/2 tsp ground ginger
1 lb boneless skinless chicken breasts cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery
3 cups broccoli florets
1 cup snow peas
1 1/2 cups cashews
Hot cooked brown rice

In a skillet, over medium-high heat, heat 3 tablespoons of the broth.

Combine cornstarch, soy sauce, ginger, and the remaining chicken broth, stirring until smooth; set aside.

Add the chicken to the skillet; stir-fry over medium heat until all the pink has disappeared. This should take about 3 to 5 minutes. Remove chicken from the skillet and keep warm.

Add the garlic, carrots, and clery to the skillet and stir-fry about 3 minutes. Add the broccoli and snow peas; stir-fry another 4 to 5 minutes or until just crisp tender.

Stir the broth mixture and add to the skillet along with the chicken. Cook, stirring for a couple of minutes. Stir in the cashews. Serve over the hot brown rice.

Yield: 4 servings.

File Photo

FRUIT LUAU

1 can fruit cocktail, drained

Vanilla ice cream
Pineapple rings
whipped cream or frozen whipped topping, thawed
4 fresh strawberries

Divide the fruit cocktail into 4 small dessert dishes. Top with a scoop of vanilla ice cream. Lay a pineapple ring over the ice cream. Fill pineapple center with whipped cream and top with a strawberry.

Clip Art used just for fun.

PEACH UPSIDE DOWN CAKE

3 cups peaches, sliced or coarsely chopped
1 box peach-flavored gelatin
1 stick butter
2 cups miniature marshmallows
1 box yellow cake mix

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.

Spread the peaches over the bottom of the prepared pan; sprinkle the dry gelatin over the peaches. Cut butter into thin pats and layer over the peaches and gelatin. Sprinkle the marshmallows over all.

Prepare the cake mix according to package directions and pour over the top of the ingredients in the pan. Bake at 350 degrees for about 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: This cake is delicious served warm.

Note: This is a file photo.

RICE SLOPPY JOES

2 lb lean ground beef
1 large onion,chopped
salt to taste
pepper to taste
1/4 tsp garlic powder
2 tbsp uncooked quick-cook rice
3/4 of a small bottle of catsup
small amount of water
1 small can tomato paste

In a large skillet brown the ground beef with the onion until no longer pink; drain well in a colander. Return to skillet and add the salt, pepper, garlic powder, and rice. Mix the catsup with approximately a couple of tablespoons of water to thin; add to the skillet mixture. Cook over low heat until the rice is done. Add the tomato paste and simmer 5 minutes adding small amounts of water, if needed.

Serve on hamburger buns or your favorite sandwich rolls.

DUMP RANCH DRESSING

Ingredients

• 1 egg
• 1 cup "light" olive oil
• 1 tablespoon lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 cup full fat canned coconut milk, stirred
• 1 handful fresh herb of choice or 3 tablespoons dried parsley

Instructions

Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!

Notes

• 3 tablespoons dried parsley may be used in place of fresh herbs, really any dried herbs you like will work.
• If using fresh, we grab a large handful. Our favorites are cilantro, parsley and dill.
• Start with the immersion blender at the bottom of your jar working your way up to the top, don't start moving your blender upwards until you see it thickening up.
• We get this question all the time, what do I do if my ranch is too thin? Well there may be a couple reasons why. First did you use full fat "canned" coconut milk? This plays a big factor in how much it thickens up. If you want a dip like consistency use only the solid cream, but for those that like a runnier dressing use more liquid. Sometimes just being in the fridge a few hours will thicken it right up.
• Make sure you're using an immersion blender for guaranteed success, a regular blender will make it tricky to emulsify it all correctly.
• Use a small container, we like using a mason jar or salad dressing container.
• HERE IS THE TRICK TO SAVING YOUR DUMP RANCH....if your ranch never thickens it probably didn't emulsifying properly, just add another egg! Yep, that's all it takes to quickly save all those ingredients. 

NOTE: This recipe and photo are credited to WHOLE SISTERS nan and nicole 

NO BAKE PEANUT BUTTER-CORNFLAKE COOKIES

1 cup white corn syrup
1 cup granulated sugar
1 cup crunchy peanut butter
4 cups corn flakes cereal

Combine syrup and sugar together in a saucepan; bring to a rolling boil. Remove pan from the heat; add peanut butter and mix well. Pour mixture over the corn flakes and mix well. Drop by teaspoonfuls onto buttered waxed paper.

 File Photo

HOMEMADE TOASTED MUESLI

2 cups old fashion oats
1/4 cup sunflower seeds
1/4 cup sliced almonds
1/3 cup finely chopped dates
2 tbsp oat bran1 cup bran flakes
1/4 cup toasted wheat germ
1/4 cup dark raisins
1 tbsp sugar or Splenda

Preheat oven to 350 degrees.

Combine the oats, sunflower seeds, and almonds in a 15 x 10-inch baking pan. Bake at 350 degrees for 12 to 15 minutes until almonds are golden brown.

Put the chopped dates and oat bran in a large mixing bowl. Stir until dates are coated with the oat bran. Add the toasted oat mixture, the bran flakes, wheat germ, raisins, and sugar or Splenda. Stir gently to combine all ingredients. May be stored in an airtight container for breakfast with milk. Running late for an important meeting or school? Grab a baggie and take some for a quick breakfast on the run.

 File Photo

GLUTEN-FREE CARROT MUFFINS

Tip: When baking gluten-free muffins, fill muffin cups nearly full and mound batter in the center.

Unsalted butter or cooking spray for the pan.

1 3/4 cups Gluten-Free All-Purpose Flour (recipe on this blog)

1 1/2 tsp baking powder

3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1/4 tsp grated nutmeg

1/2 cup chopped walnuts + 12 walnut halves (for topping)

2 large eggs

1 cup granulated sugar

3/4 cup vegetable oil

1 tsp vanilla extract

3/4 cup (2 to 3 large) finely grated peeled carrots (med carrots have a better taste than large ones)

Preheat oven to 375-degrees. Grease a 12-cup muffin pan and set aside.

In a large bowl, whisk together the flour, baking powder, xanthan gum , baking soda, cinnamon, salt and nutmeg until well blended. Stir in the chopped walnuts. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the eggs. Add the sugar and whisk until mixture is smooth. Gradually whisk in the oil and well blended, whisk in the vanilla. Stir in the carrots and pineapple. Pour into the well of the flour mixture, stir until combined. Spoon the batter into the muffin cups as suggested in the tip above. Place a walnut half atop each muffin.

Bake at 375-degrees 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the muffin cups immediately and place on their sides on a wire rack to cool.

Yield: 12 muffins

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SHRIMP CREOLE FOR TWO

 

1/2 cup chopped bell pepper

1/2 cup chopped yellow onion
1 rib of celery, sliced thin
1 minced garlic clove
2 tsp canola or extra virgin light olive oil
1 cup chicken broth
1/4 cup tomato paste
2 tbsp minced fresh parsley or 1/2 tbsp dried parsley flakes
1/2 tsp seafood seasoning
1/2 tsp dried thyme
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper (more if desired)
1 bay leaf, remove before serving
1/2 lb uncooked medium shrimp that have been peeled and deveined
Hot cooked brown rice for two

In a large nonstick skillet over medium-high heat, heat the oil to hot. Sauté the bell pepper, onion, celery, and garlic in the oil until tender. In a small mixing bowl, combine the chicken broth and tomato paste; add to the skillet mixture. Stir in the parsley, thyme, black pepper, and cayenne pepper. Bring the skillet mixture to a boil. Reduce the heat and stir in the shrimp. Cook on simmer for approximately 15 minutes or until the shrimp are cooked and mixture has slightly thickened. Serve over the hot brown rice.

 Note: Pillsbury Photo used for reference only.

CRABMEAT STUFFED MUSHROOMS

 This recipe is from my daughter. I do not eat seafood but they tell me these are very good.

16 large mushroom caps

1/3 cup (2/3 stick) butter, melted

1 1/2 cups flaked crabmeat

2 eggs, lightly beaten

1/2 cup finely chopped green onions

1/2 cup soft breadcrumbs, divided

3 tbsp mayonnaise

2 tsp fresh lemon juice

2 tbsp butter, chilled

Preheat oven to 375 degrees. Grease a large baking dish.

Dip the mushroom caps into the melted butter, them place them, rounded side down, in the prepared dish. 

Combine the crabmeat, eggs, green onions, 1/4 cup of the breadcrumbs, mayonnaise and lemon juice in a medium-size bowl and blend thoroughly. Fill the mushroom caps with this mixture. 

Sprinkle the remaining breadcrumbs over the mushrooms and dot with the chilled butter.

Bake 15 minutes or until the crumb topping is golden brown. Serve hot.

file photo of a similar recipe

RICE PILAF WITH TOMATOES AND GREEN ONIONS

 

2 Boxes (6.09-oz each) Near East Rice Pilaf
2 tbsp butter
2 cups sliced green onions (both the white & green)
3 1/2 cups water
3/4 tsp dried thyme
1 1/2 cups diced tomatoes
Chopped fresh parsley for garnish, if desired

Melt the butter in a large saucepan over medium-low heat. Add the chopped green onion and cook, stirring frequently, for 3 to 5 minutes or until tender. Remove onion to a bowl and set aside.

Using the same saucepan, add the water and bring to a boil. Stir in the rice and seasonings from the boxes. Cover, reduce heat to a simmer and cook for 10 minutes. Stir in the dried thyme, replace lid and simmer for another 10 minutes or until the rice is done. Remove from the heat but let stand with lid on for 5 minutes. Stir in the cooked green onions and the tomatoes. Remove from pan to a serving bowl or individual plates and sprinkle with fresh parsley, if desired.

 This recipe is quick and easy because it starts with two boxes of this rice pilaf. It comes in different flavors. Choose to suit your taste.

QUICK AND EASY HAM AND CHEESE HASH BROWNS

1 tbsp butter
3/4 cup chopped cooked ham
1/2 cup diced onion
1/2 cup diced green bell pepper
1 tbsp chopped pimento
1 can (10 3/4-oz) condensed cheddar cheese soup
1/2 cup low-fat milk
1 tsp prepared mustard
4 cups frozen shredded or diced hash brown potatoes

In a medium skillet over medium heat, melt the butter. Add the ham, onion, bell pepper, and pimento to the skillet. Cook until the veggies are tender-crisp. In a small bowl, add the milk to the soup along with the mustard and stir until blended. Add the cheese mixture and the potatoes to the skillet. Heat the mixture to a boil; reduce the heat to low. Cover and simmer for ten minutes or until the potatoes are tender, stirring often.

Note: These potatoes make a great breakfast or brunch dish. They can also be used as a side dish with beef, chicken, etc.

File Photo

MRS. DAVIS' CRUNCHY PEA SALAD

 Another great recipe from my cooking friend in Indiana, Patti Crane. This recipe was a favorite of her late mother, a sweet lady that was dearly loved in our community. I recommend this recipe.

Here's the pea salad recipe that my Mother loved

Crunchy Pea Salad

10oz. Fresh or frozen peas

1/4 c.crisp bacon,crumbled

1 c. Diced celery

1/2 c. Sour cream

1 c. Chopped celery

1/4 c. Diced green onion

1 c. Cashews

1/2 tsp. Dijon mustard

1 clove garlic,minced

1c. Hidden Valley Ranch dressing

Mix peas in hot water(or steam if fresh); drain

Combine vegetables, nuts and bacon with sour cream. Mix dressing, garlic and mustard together, pour over salad mixture. Toss gently and chill. Serves 4.

clipart

BROWN SUGAR BANANAS

 

1/4 cup butter
4 medium bananas, peeled & sliced
1/2 cup firmly packed brown sugar
1/2 cup maple syrup
1/2 tsp ground cinnamon
1/2 cup whipping cream, whipped
1/4 cup sweetened flaked coconut, toasted
Pound cake or ice cream for serving

In a large skillet, over medium-high heat, melt the butter. Add the sliced bananas, brown sugar, maple syrup, and ground cinnamon. Saute mixture for 5 minutes or until the sugar melts. Serve over pound cake or ice cream. Top with the whipped cream and toasted coconut.

file photo for reference-not this exact recipe

CINDY'S FAVORITE CHEESE BREAD

1 cup butter or margarine

12-oz grated cheddar cheese

1/2 cup grated Parmesan cheese

1 tsp Worcestershire sauce

1/4 tsp garlic powder

1/4 tsp paprika

1/2 tsp seasoned salt

1 loaf French Bread, sliced in half lengthwise

Have all ingredients at room temperature. Mix together the butter or margarine, cheeses, Worcestershire sauce, and seasonings. Place bread in broiler with the cut sides down. Brown until lightly browned. Remove from the broiler, turn, and spread the cheese mixture on the cut sides. Return to the broiler and broil until brown. WATCH CAREFULLY AS THE CHEESE WILL BURN. You only want the cheese mixture to become bubbly. Remove from the broiler and cut into slices to serve.

Variation: Replace the cheddar cheese with Mozzarella cheese.

GREEN BEANS WITH TOMATOES

3 tbsp olive oil

1/2 medium onion, chopped
1 1/4 lb fresh green beans, trimmed
1 can (15-oz) crushed tomatoes
1 1/4 cups water
1 tsp salt
1/4 tsp pepper
Pinch of cinnamon

Heat the oil in a large pot and add the onion; saute about 5 minutes until tender. Add the remaining ingredients, cover and simmer 35-45 minutes until the beans are done to your liking. Season with more salt and pepper, if desired.

Note: This is my version of a Food Network magazine recipe several years ago.

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ANGEL HAIR SHRIMP SALAD

2 1/2 cups cooked angel hair pasta (approx. 5-oz uncooked)

3/4 cup chopped plum tomatoes
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/3 cup chopped green onions
2 tbsp fresh lemon juice
1 tbsp chopped pitted black olives
1 tbsp olive oil
1 1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
1/4 tsp dried oregano
3/4 lb cooked medium shrimp, peeled and deveined
1 garlic clove, minced
1/2 cup crumbled feta cheese
1 tbsp chopped fresh parsley

In a large salad bowl, combine the angel hair pasta, tomato, red bell pepper, yellow bell pepper, green onions, lemon juice, olives, olive oil, thyme, black pepper, oregano, shrimp, and garlic. Sprinkle with the cheese and fresh parsley.

Yield: 5 servings of 2 cups each.

File Photo

REFRIGERATOR BANANA SPLIT CAKE

 

CRUST:

2 cups crushed graham crackers
1 stick butter, melted

Mix the cracker crumbs and butter together and press into the bottom of a 9 x 13-inch pan.

2 eggs
2 sticks butter
2 cups powdered sugar

Combine ingredients in a mixer bowl and beat well for 15 minutes. Pour this mixture over the crust in the pan.

3 to 4 bananas
1 can crushed pineapple, drained
1 large carton frozen whipped topping, thawed
1 large jar maraschino cherries, drained, halved
1/2 cup chopped pecans or peanuts

Spread the bananas evenly over the powdered sugar mixture. Top the bananas with the crushed pineapple (use drained juice to dip pineapples, if desired). Spread the whipped topping over the pineapple. Sprinkle the cherries and nuts over the top.

Note: If you don't want to use raw eggs, you can substitute 1/2 cup egg substitute.

File Photo

CHERRY PARSON

I am so sorry I lost the picture of this cake years ago. Now that I'm diabetic, I never make it. This photo is the closest file photo I could find, and it is not this recipe. This is not an actual Cherry Parson cake but will do as a 'sort of' picture.

2 pkgs dessert topping mix
1 cup cold milk
1 cup powdered sugar
1 pkg (8-oz) cream cheese, softened
1 bakery angel food cake
slivered toasted almonds
slivered maraschino cherries
8 to 10 stemmed maraschino cherries for garnish

Combine the dessert topping and milk in a mixing bowl and beat well. Gradually add the powdered sugar to the topping mixture. Beat the softened cream cheese into the mixture adding small amounts at a time. Cut the cake into 3 layers. Place the bottom layer on a cake plate and spread with a layer of the topping mixture. Repeat with the middle layer. Add the top layer and spread with more topping mixture then cover the sides of the cake with the remaining mixture. Decorate the sides of the cake with the slivered toasted almonds and slivered cherries. Refrigerate for a few minutes. Garnish the top with stemmed maraschino cherries before serving. This makes a very pretty quick dessert.

STOVE TOP CHICKEN WITH WINE-MUSHROOM SAUCE

4 (1 lb) skinless, boneless chicken breasts
1/3 cup all-purpose flour
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup butter
8 oz fresh mushrooms, sliced
1/3 cup white wine (or chicken broth)
1/4 cup chopped fresh parsley*
3/4 cup whipping cream

Pound each chicken breast to about 1/4-inch thickness. On waxed paper or in a pie plate, mix together the flour, salt, and pepper. Coat the chicken with the flour mixture and shake off excess flour. Melt the butter in a large skillet over medium heat. Add the chicken and cook over medium-high heat about 3 to 4 minutes per side or until browned and cooked through. Remove from the skillet and cover with foil to keep warm. Add the mushrooms and wine to the skillet. Cook, stirring constantly for a couple of minutes. Add the parsley and whipping cream to the skillet. Cook, stirring constantly, a couple of minutes or until the sauce thickens. Serve the sauce over the chicken.

 Note: File Photo

CHOCOLATE WAFFLES

Does your family love waffles? Have you thought of waffles are dessert? These chocolate waffles are perfect for breakfast or dessert.

3 tbsp unsalted butter

3 tbsp vegetable shortening

2 cups all-purpose flour (I recommend using white whole wheat flour, it's healthier)

1 tbsp baking powder

1/4 tsp salt

3 tbsp sugar

3 large eggs

1 cup mi

1/2 cup chocolate syrup + more for topping

1/2 tsp vanilla extract

Cooking spray

Confectioners' sugar and/or fresh berries for topping, optional

Melt butter and shortening together in a small saucepan, stirring to combine; remove from heat and set aside.

In a large bowl, whisk the flour, baking powder, salt and sugar together.

In a separate bowl or a large liquid measuring cup, whisk the eggs, milk, chocolate syrup, and vanilla together. Whisk this mixture into the flour mixture until combined. The batter will be slightly lumpy. Whisk in the butter mixture until combined.

Preheat oven to 250 degrees. Preheat a waffle iron and spray with cooking spray. Ladle enough batter onto the waffle iron to go within an inch of the edges. This will take 1/3 to 1/2 cup depending on the size of the waffle iron. Cook batter until crisp then transfer the waffle to a baking sheet and keep warm in the oven. Repeat until all batter is used.

To plate, place a couple of waffles on a plate and dust with confectioners' sugar, Dust with confectioners' sugar, berries and/or chocolate syrup as desired.

recipe and photo from BH&G 2017

GELATIN COOKIES

3/4 cup shortening
1/2 cup sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
2 1/2 cups sifted all-purpose flour
1 tsp salt
1 pkg (3-oz) fruit flavored gelatin (your choice)

Preheat oven to 400 degrees.

In a large mixing bowl,cream the shortening and sugar together until smooth. Add the dry gelatin mix, eggs, and vanilla; mix well. In a seperate bowl mix the baking powder, flour, and salt together. Add the flour mixture to the sugar mixture and mix together well. Roll the dough into 3/4-inch balls. Press onto a greased cookie sheet with a small glass, the bottom dipped in sugar. (Rub a small amount of shortening on the bottom of the glass to get sugar to stick the first time. Bake at 400 degrees for 10 to 12 minutes until lightly browned.

Note: You can add a couple of drops of food coloring to enhance the color of the gelatin, if desired.

 Note: File Photo

TEXAS COW PATTIES (NO BAKE COOKIES)

1 stick butter or margarine
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/3 cup peanut butter
3 cups quick oats
1 tsp vanilla

In a medium saucepan combine the butter or margarine, sugar, cocoa, and milk; heat to boiling over med-high heat and boil for 2 minutes. Remove the mixture from the heat and add the vanilla, peanut butter, and oats. Drop by teaspoonfuls onto waxed paper to cool.

LAYERED TACO FLAVORED BEAN DIP

 

2 cans (10 1/2-oz each) bean dip

1 envelope (1 1/4-oz) taco seasoning mix
6 green onions, finely chopped
1 cup mayonnaise
1 cup low-fat sour cream
1/2 cup sliced ripe olives
Shredded cheddar cheese for sprinkling
Chips or celery for dipping

In a medium mixing bowl, stir together the bean dip and taco seasoning mix until well blended. Spread the mixture in the bottom of a glass pie plate. Sprinkle the green onions over the bean dip mixture. Stir the sour cream into the mayonnaise until blended; spread over the onions. Top with the ripe olive slices and sprinkle with the cheese. Cover and chill. Serve with corn chips, tortilla chips, or celery.

Note: This is an easy dip to make the night before to take to office parties, church socials, pitch-ins, etc.

 File Photo

TANGY LOW FAT THOUSAND ISLAND SALAD DRESSING

This homemade salad dressing is low-fat and has only about 15 calories per tablespoon.

1 cup low fat plain yogurt
1/4 cup ketchup
2 tbsps sweet pickle relish
1/4 cup low-fat milk

Mix all the ingredients together and store in a small jar with a lid. Keep refrigerated until ready to serve over your favorite green salad.

Hint: This dressing is also a good low-fat spread for hamburgers.

Note: File Photo

CHOCOLATE-TOFFEE NO BAKE COOKIES

 3 cups quick oats

1 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1/2 cup toffee bits + additional for sprinkling
2 tbsp butter, softened
1/4 tsp salt, optional

Prepare a large baking sheet by lining it with waxed paper; set aside.

In a medium-size heavy saucepan combine all the ingredients. Cook over medium heat, stirring often, until the chocolate chips melt; about 3 to 5 minutes.  Remove from heat.

Using a tablespoon, scoop cookies onto the waxed paper lined cookie sheet; sprinkle with additional toffee bits .Allow to cool completely (may refrigerate or place in freezer for a few minutes) before serving.

To store, keep in an airtight container in the refrigerator for up to 1 week.

File Photo

QUICK AND EASY APPLE CRISP

1/3 cup all-purpose or white whole wheat flour
3/4 cup packed brown sugar
1/4 tsp ground cinnamon
1/3 cup butter
6 medium, tart apples

Peel and core apples; cut into thin slices. Place the slices, spread level, in a baking dish that has been sprayed with nonstick cooking spray.

Blend the flour, brown sugar and cinnamon together; cut in the butter until mixture is crumbly. Sprinkle the mixture over top of the apple slices. Bake at 375 degrees for about 30 minutes or until the top is browned and the apples are fork tender.

File Photo

CREAMY CHICKEN BROCCOLI RICE BAKE

4 boneless, skinless chicken breasts, cubed

1 1/2 cups minute rice, uncooked
1 1/4 cups milk
1 pkg (10-oz) frozen chopped broccoli, thawed enough to break up
8-oz Velveeta style cheese, cubed
1/2 cup mayonnaise

Preheat oven to 375 degrees. Spray a 12 x 8-inch baking dish with nonstick cooking oil spray; set aside.

In a large bowl, combine the chicken pieces, rice and frozen broccoli. Stir in the milk, cheese, and mayonnaise until well blended. Spoon into the prepared casserole dish and bake for 30 minutes at 375 degrees.

File Photo

QUICK AND EASY ONION BURGERS

 

2 lbs lean ground beef

1 egg
1 envelope dry onion soup mix

Place all the ingredients in a large bowl. Using your hands, mix together well. Grill or fry to desired doneness. Serve on whole wheat buns with your favorite condiments.

file photo