Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).

In a large bowl, beat the egg. Add the next six ingredients and blend well with your hands. Form four patties. Place them on a grill and cook for 6 minutes on each side or to your desired level of doneness.

Place the burgers on buns and top with tomato and avocado slices.

Preheat oven to 350 degrees. In a large skillet over medium high heat, sauté the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.

Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9×13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

Preheat oven to 350 degrees. Spray a 9×13 baking pan with non-stick cooking spray, then pour in 1/3 C. chicken broth. Layer half tortilla pieces, then half the chicken, onion, green pepper, and each soup. Add a little garlic powder, salt, cayenne pepper, and repeat layers. Add tomatoes over the top along with remaining broth. Cover with foil and bake for 45 or 55 minutes or until bubbly.

In a large saucepan, combine the sugar, vinegar, oil, water, salt,
pepper and pepper flakes if desired. Cook and stir over medium heat
until mixture comes to a boil. Cook 2 minutes longer or until sugar
is dissolved. Cool to room temperature, stirring several times.

In a large salad bowl, combine the coleslaw mix, tomatoes, onion,
peppers and pickle relish. Add the dressing and toss to coat. Cover
and refrigerate overnight. Serve with a slotted spoon. Yield: 10-12
servings.

In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the onion pieces and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.

Combine onion, garlic and butter in a small microwave-safe bowl. Cover and microwave about 1 minute (or saute in skillet on stovetop) until onion is tender.

In a bowl, lightly beat eggs with whisk. Stir in onion mixture, spinach, mozzarella, 3/4 cup blue cheese, and diced tomatoes.

Place in a greased shallow 1-qt. baking dish. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Garnish with remaining blue cheese and sliced tomato if desired.

Brown ground beef, drain.
Add Taco seasoning mix according to directions on packet.

TO ASSEMBLE: Using scissors, cut a slit in the side of a bag of Doritos. Squeeze the bag to crumble the Doritos inside.

Layer taco meat and other ingredients as desired on top of crushed Doritos in the bag. Add anything else you like on your “taco,” such as black olives or jalapeno peppers. Note: You might want to use a napkin to hold the bag, since the taco meat will probably be hot at first.

Grab a fork and eat right out of the bag!

Chop onion, mince garlic. In a soup pot, heat oil on medium. Add onion and garlic, cook until softened, about 5 minutes. Add broth, tomatoes, herbs and 1/8 tsp. pepper. Break up tomatoes with a spoon. Increase heat to high and bring to boil. Reduce heat, cover and let simmer for 30 minutes. Cook macaroni in large pan of salted boiling water until tender, drain. Drain and rinse kidney beans and add to soup with green beans. Cook 5 minutes, add macaroni and heat through.

- From Nana’s Recipe Collection

Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.