Pineapple Chicken Curry

• 1/4 cup red curry paste
• 2 cans light coconut milk
• 2 skinless, boneless chicken breast halves, cut into thin strips
• 3 TB fish sauce
• 1/4 cup white sugar
• 1 can sliced bamboo shoots, drained
• 1 red or green bell pepper, julienned
• 1/2 small onion, chopped
• 1 can pineapple chunks, drained
• Jasmine rice, cooked according to package directions

In a bowl, whisk together curry paste and 1 can coconut milk.  Transfer to a wok, or large skillet, and mix in remaining coconut milk, chicken, fish sauce, sugar and bamboo shoots.  Bring to a boil, and cook for 15 minutes, until chicken juices run clear.

Mix the pepper and onion into the wok.  Continue cooking 10 minutes, until peppers are tender.  Remove from heat and stir in pineapple.  Serve over rice.

I like to double this and freeze the extras!

Sloppy Joes

This is my Grandma Cook's recipe.

• 2 lbs ground beef
• 1 onion, diced
• 1/2 cup catsup
• 1 8 oz can tomato sauce
• 1 TB dry mustard
• 2 TB vinegar
• 2 TB Worcestershire sauce
• 1 ts salt
• 1/4 ts pepper
• 1 ts Chile powder
• 1/2 cup brown sugar

Brown been and onion, drain fat or run under hot water in a colander.  Add remaining ingredients and simmer 1-2 hours.  Or you can put all ingredients into a crock-pot and simmer all day.  Freezes well.

Serves 8-10 people

Italian Style Kielbasa over Rice

• 1 lb turkey kielbasa, sliced
• 2 cans green beans, drained
• 1 cup your favorite spaghetti sauce
• 1 can mushrooms, drained
• 1/2 ts pepper
• Hot Rice

Place everything in a slow-cooker and cook on low for 4-6 hours.  Serve over hot rice.  Freezes well.