Mobile Food Food Recipes On Your Mobile Device

• 12 ounces spaghetti (3/4 of a 1 lb pkg)
• 2 lbs ground beef
• 1 large onion (roughly diced)
• 1 (16 ounce) jar Pace Picante Sauce (Thick & Chunky, heat level of choice)
• 1 cup mexicorn (drained, more as desired)
• 1 (14 1/2 ounce) can tomatoes (drained & see prep note below)
• 2 (4 1/2 ounce) cans sliced black olives (drained)
• 1 1/2 cups monterey jack cheese (shredded)
• 1 1/2 cups cheddar cheese (shredded)

Directions:

1. Saute ground beef & onions together till meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & transfer to crock pot.
2. Break uncooked spaghetti by hand in approx 3 in segments, prepare per pkg directions, add to crock pot & stir (You’re done at the stove!).
3. Add Pace Picante Sauce & drained Mexican corn.
4. Add drained tomatoes & set aside the liquid for possible later use. (Note: If using whole tomatoes, halve or quarter them w/a kitchen knife to release & drain their liquid).
5. Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.
6. The spaghetti is ready to be served when the cheese has melted, but can be kept warm on Low in the crock pot for up to 3 hours If you do that, stir the spaghetti gently once ea hr & ck for a continued & acceptable level of moisture. If it appears to need moisture, use the reserved liquid from the tomatoes as needed.
7. When time to serve dinner, set out the crock pot for your family or guests to help themselves & put a dish of sour cream close by (garnish w/fresh chives).
8. NOTE: Want a great quesadilla?! Use the same ingredients in appropriate quantity (minus the pasta) & strain the liquid off the picante sauce. Too yummy!

• 1 tablespoon olive oil
• 10 ounces mushrooms, quartered
• 1 red onion, diced
• 4 garlic cloves, minced
• 1/4 cup vermouth or 1/4 cup white wine
• 1/2 teaspoon salt
• 1 pinch chili pepper flakes
• 1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
• 8 cups arugula, washed and spun dry
• 1/2 cup milk
• 1/2 lb blue cheese
• 6 cups mashed potatoes
• 1/4 lb crumbled blue cheese (optional)

Directions:

1. In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
2. Deglaze the pan with vermouth.
3. Add salt, pepper flakes, herbs, nutmeg and arugula.
4. Stir to slightly wilt.
5. Remove to a dish and set aside.
6. In the same pan heat milk add 1/2 pound blue cheese cook till melted.
7. Add potatoes and mix together.
8. Toss in the wilted arugula and mushroom mixture.
9. Toss in optional crumbled blue cheese.
10. Season with additional salt and pepper if needed.

• 4 ounces extra lean ground beef, cooked, drained
• 1 (16 ounce) package corn kernels, frozen, sweet corn
• 2 (15 ounce) cans pinto beans, rinsed & drained
• 1 (15 ounce) can black beans, rinsed & drained
• 3 (14 1/2 ounce) cans no-salt-added diced tomatoes
• 1 (14 1/2 ounce) can Italian-style diced tomatoes
• 1 (1 1/4 ounce) envelope taco seasoning mix
• 1 (1 1/4 ounce) envelope ranch dressing mix
• 1/4 cup onion, minced
• salt, to taste
• black pepper, to taste

Directions:

1. Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.
2. Reduce heat to low and let simmer for 15 minutes.
3. Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.