Italian Beef

contributed by Sharon Brening

4 lb. roast beef

1 T oregano

3 bay leaves

2 T vinegar

2 t caraway seed

2 onions, diced

½ t garlic powder

½ c water

2 t fennel seed

Cook on low.

Then add: 4 green peppers, cut in strips

3 beef bouillon cubes

Serve on Hoagies.

Top with cheese, opt.



Chicken Pecan Pitas

contributed by Kelley Hutchinson

‎2cups chopped cooked chicken

1/2 cup seedless red grapes

1/2 cup chopped pecans(toasted)

1/4 cup mayo

2 Tablespoons sour cream

1 Tablespoon lime juice

2 large pita rounds cut in half

4 red leaf lettuce leaves

mix up, line the pita pockets w/ leaves & spoon in the mixture.  yields 4 servings, quick, easy & cool & yummy.  You may want to add in some dried cranberries & some salt/pepper.

Bacon N’ Egg Salad

Bacon N Egg Salad

contributed by Jaime Gregory Cecil


12 hard cooked eggs, chopped
1/2 cup mayonnaise
onion, chopped (to taste)
1 small sweet pickle, diced
1 tablespoon prepared mustard
2 teaspoons sweet pickle juice
1/2 teaspoons salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon paprika
5 bacon strips, cooked and crumbled
Lettuce Leaves
8 sandwich rolls, split

1.In a bowl, combine the first 14 ingredients; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bacon. Place a lettuce leaf and about 1/2 cup egg salad on each roll.