Poorman Stew

6 cups water

5 med. potatoes cubed

1 med. bag mixed veggies

1 tube ground turkey

2 bouillon cubes

3 tbs. worstishire sauce

salt & pepper to taste

Cook meat in skillet. Boil potaoes in the water till tender, add the rest of the ingredients and simmer 20 min. You may need to add more water to your prefrence. I like mine thick.

Olive Garden Zuppa Toscana

Sorry I don't have a pic. for this one I will have to add it later.

INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
2 cups heavy cream
1 1/2 lbs sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Directions
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving.

Very simple. Very good.

Golden Corral Yeast rolls

Ingredients

1 envelope Active dry yeast

1/4 cup Very warm water

1/3 cup Sugar

1/4 cup Butter or margarine

1 teaspoon Salt

1 cup Scalding hot milk

1 Egg -- lightly beaten

4 1/2 cups Sifted all-purpose flour

2 tablespoons Melted butter or margarine -- for brushing rolls
Directions Sprinkle the yeast over very warm water in a large bowl (Very warmwater should feel comfortably warm when dropped on wrist.) Stir untilyeast dissolves. Add sugar, the 1/4 cup butter or margarine and saltto hot milk and stir until the sugar dissolves and butter or margarineis melted. Cool mixture to 105 to 115 degrees. Add milk mixture toyeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,to form a soft dough. Use some of the remaining 1/2 cup of the flour todust a pastry cloth. Knead the dough lightly for 5 minutes, working inthe remaining flour (use it for flouring the pastry cloth and yourhands). Place dough in a warm buttered bowl; turn greased side up.Cover and let rise in a warm place until doubled in bulk, about 1 1/4to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightlyfloured pastry cloth. Dough will be sticky, but use as little flouras possible for flouring your hands and the pastry cloth, otherwisethe rolls will not be as feathery light as they should be. Pinch offsmall chunks of dough and shape into round rolls about 1 1/2 to1 3/4 inches in diameter. Place in neat rows, not quite touching,in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise ina warm place until doubled in bulk, 30 to 40 minutes. Brush tops ofrolls with melted butter or margarine, then bake in a 375 degree ovenfor 18 to 20 minutes or until nicely browned. Serve warm with plentyof butter. This recipe yields about 2 dozen rolls.

Pecan Tarts

INGREDIENTS

1/2 cup margarine

1/2 cup white sugar

2 egg yolks

1 teaspoon almond extract

2 cups sifted all-purpose flour

1/2 cup margarine

1/2 cup corn syrup

1 cup confectioners' sugar

1 cup chopped pecans

DIRECTIONSPreheat oven to 400 degrees F (200 degrees C). In a large bowl, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour. Spray tiny muffin cups with non-stick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes. To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner's sugar. Stir in chopped pecans. Spoon into shells no more than 1/2 way. Top with pecan halves. Bake in a 350 degrees F (180 degrees C) oven for 5 minutes.
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