Lynn's Taco Dip
1 lb. ground beef
chopped onion
8 oz. can of tomato sauce
1 pkg taco seasoning
1 can refried beans
1-2 cups cheddar cheese
black olives
sour cream
tomatos
lettuce
Tortilla chips

Brown beef with onion, drain fat, add tomato sauce, taco seasoning, and beans.  Simmer about 5 minutes.  Place in low, flat dish or pan.  Add cheese and cover to melt. Top with black olives, sour cream, tomatos, lettuce, and other favorite veggies! Time to dip!


Take 1 lb shenango valley meats boneless chicken, sauté in olive oil till brown. Toss w/ 1/4 c. Frank's
red hot place on tortilla shells w/ shredded lettuce, ranch dressing, and
crumbled feta cheese. Yum.
Thanks Dana!


Creamy Chicken and Wild Rice Soup

1. In a large pot over medium heat,
   combine broth, water and chicken. Bring just to boiling, then stir in rice,
   reserving seasoning packet. Cover and remove from heat.


2. In a small bowl, combine salt, pepper
   and flour. In a medium saucepan over medium heat, melt butter. Stir in contents
   of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in
   flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a
   time, until fully incorporated and smooth. Cook until thickened, 5
   minutes.


3. Stir cream mixture into broth and
   rice. Cook over medium heat until heated through, 10 to 15
   minutes.

 Turkey Chili

1. Heat 1 tablespoon of oil in a large
   stock pot over medium-high heat. Crumble turkey into the pot, stirring with a
   wooden spoon to break apart as much as possible. Season with taco seasoning mix,
   coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly
   coated with seasonings. Continue cooking, reducing heat if necessary, until
   turkey is well browned.


2. Pour in beef broth, and simmer to
   reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies,
   and continue cooking at a moderate simmer for ten minutes. Adjust the thickness
   at any time you feel necessary by adding water.


3. While chili is still cooking, heat
   one tablespoon of oil in a large skillet over medium-high heat. Cook onion and
   green bell pepper, stirring occasionally for 5 minutes, or until onion is
   translucent and bell pepper is lightly browned. Add onion and bell pepper to the
   chili, and continue cooking at a very low simmer.


4. In the same skillet, heat the
   remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook
   stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini
   to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust
   the consistency with water as needed.


5. Ladle chili into serving bowls. Top
   with sour cream, green onion, and cheddar cheese, and serve.

BBQ Ribs

1. Place ribs in a large pot with enough
   water to cover. Season with garlic powder, black pepper and salt. Bring water to
   a boil, and cook ribs until tender.


2. Preheat oven to 325 degrees F (165
   degrees C).


3. Remove ribs from pot, and place them
   in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with
   aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until
   internal temperature of pork has reached 160 degrees F (70 degrees
   C).