Gypsy's Soup
1 lb. ground Italian Sausage		Sauté Italian sausage and crushed red peppers in a large pot and drain excess fat. Refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onion and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot until it starts to boil. Add the sliced potatoes and cook until soft – about 30 minutes Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and kale, let all heat through an serve! YUMMY
1-2 Tsp crushed red pepper
1 large white onion diced
5-6 Strips of bacon chopped into pieces
2 Tsp garlic puree
10 Cups of water
5 Chicken Bouillon Cubes
1 cup heavy whipping cream
1 LB sliced Russet Potatoes, or about 3 large potatoes.
1 bunch of Kale

From the kitchen of Sandi Smith		October 24, 2013
Hot Chicken Casserole
2 Cups Chopped Celery		Mix all ingredients except potato chip. Put into grease 9 X 13 pan. Cover with potato chips. Refrigerate over night. Bake at 400° for 30 minutes. Variation: Add 4 hard boiled chopped eggs.
1 Tbsp Chopped onion
1 large jar pimento
3/4 can cream of chicken soup
3/4 cup mayonaise
1/2 Tsp. Salt
4 cups cut up cooked chicken
2/3 cup chopped, toasted almonds
1 cup grated cheese
1 1/2 cup crushed potato chips

From the kitchen of Sandi Smith		October 24, 2013
Stroganoff Sandwich
1 Unsliced Loaf French Bread		Cut loaf in half lengthwise; wrap in foil. Heat at 375° for 10-15 minutes. In skillet brown beef with onion, drain off excess fat. Stir in sour cream and next three ingredients. Heat but do not boil. Butter cut surfaces of bread. Spread half of the meat mixture on each loaf half. Arrange tomato slices alternately with green pepper rings atop meat. Sprinkle with cheese. Place on baking sheet; bake at 375° for 5 minutes or until cheese is melted.
1 Lb. Ground Beef
1/4 Cup Chopped Green Onion
1 Cup Sour Cream
2 Tsp. Worchestershire Sauce
1/4 Tsp. Garlic Powder
3/4 Tsp. Salt
Softened Butter
2 Tomatoes Sliced
! Green Pepper Cut in Rings
4 Oz. Sharp Cheddar Shredded

From the kitchen of Sandi Smith		October 24, 2013