Jeanel the Chef

Jeanel has a variety of favorite meals to prepare when having guests over at the house. Here are a couple of recipies that she frequently gives out.

Salad

When Jeanel is asked to bring a dish, this is the usual treat. And without fail, people want the recipe. Jeanel got the original recipe from her sister-in-law Sally. Since then Jeanel has tweaked things a bit and usually makes it this way:

  • MIX the following ingredients together perhaps 15 minutes before serving...
  • (1) 1lb bag of broc-cole slaw mix (Mann's)
  • (1) bunch of chopped green onions
  • (2) packages of beef ramin noodles (raw and crunched up)
  • (1) cup of sliced almonds
  • (1) cup of sunflower seed nuts

    • VINGERETTE.....

  • MIX the following vinegarette ingredients about 5 minutes before serving...
  • (1) cup of Planters peanut oil
  • (1/2) cup sugar
  • (1/3) cup white vinegar
  • (2) seasoning packets that are in the ramin noodles

*Suggested at this time interval since the salad tends to get "soggy"

Chili

Low Fat Southwest Chili Mac

  • 1 Medium onion (chopped finely)
  • 3 Cloves of garlic (chopped finely)
  • 2 packages of Honysuckle Breast of Turkey - 99% fat free (Each package is 1.2 pounds)
  • 4 - 16 oz. cans - Bush's Light Red Kidney Beans
  • 2 - 10 oz. cans - Ro-Tel Mexican Lime & Cilantro
  • 12 oz. water
  • 1.5 Tablespoon Chili Powder

Cook turkey, onion and garlic until turkey is "white" - No need to drain. Stir in Kidney Beans, Ro-Tel, water and chili powder. Bring to a boil - reduce heat and simmer for 40 minutes stirring occasionally.

Served with Velveeta Cheese Shells