Sloppy Joe Seasoning

8 Tbsp dried minced onion
3 Tbsp green pepper flakes
3 Tbsp cornstarch
2 Tbsp salt
1 Tbsp granulated garlic
2 tsp dry mustard
2 tsp celery salt
2 tsp chili powder

Mix together and store in airtight container. Makes about 1 Cup. To use, substitute about 1/3 cup for store bought Sloppy Joe package.

(Recipe from The Amazing Wheat Book )

Chili Relleno Casserole

Chili Relleno Casserole
350° for about an hour

1 Cup half and half
2 eggs
1/3 Cup flour
3 cans (4oz each) diced green chilies
8 oz - 1 pound grated Colby-jack cheese (depends on how cheesy you like it...I use a pound)
1 can (8oz) tomato sauce

Lightly grease casserole dish with spray oil. Spread green chilies evenly in bottom of 13x9 casserole dish.

Beat half and half, eggs and flour until smooth. Pour evenly over chilies.

Top with half of the cheese, then drizzle tomato sauce evenly over top.

Sprinkle remaining cheese over the top.

Bake uncovered at 350° for about 1 hour or until egg mixture is firm and casserole is golden. If desired, serve with spanish rice.

Pasta Salad

Pasta Salad

1 bag (12-16 oz) garden rotini pasta, cooked, rinsed and cooled in cold water, drained

1 can kidney beans, rinsed and drained

1 red or yellow pepper, chopped

1/3 Cup chopped celery

1/2 Cup chopped carrots

2 red apples, chopped, I leave the peel on

1/2 Cup chopped onion

8 oz cubed Monterey jack cheese

1 bottle Light House Italian dressing, I use Kraft or Wishbone

salt and pepper to taste

Mix all ingredients in a large bowl and chill for at least two hours. Add more Italian dressing as desired as the pasta tends to soak it up after awhile.