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v. 0.9
Josh Myles


  • 1 small white onion, diced
  • 5 cloves garlic, minced
  • 1 T. fresh tyme
  • 1 T. fresh oregano, chopped
  • 1 T. fresh basil, chopped
  • 2 c. water
  • 8 oz. tomato paste
  • 15 oz. crushed tomatoes
  • 1 lb. cudighi sausage (loose, raw)
  • extra virgin olive oil

Cover bottom of large sauce pan with olive oil over medium heat. Add onion, garlic, tyme, and oregano. Sweat (cook without browning) until onion pieces are translucent, then add sausage and 1/2 c. water. Break up sausage as it cooks. When sausage is cooked through, add tomato paste, crushed tomatoes, and 1 1/2 c. water. Simmer for 30 minutes. Add basil and serve over pasta.

v. 2.1.1
Josh Myles


  • 1 lb. cube steak (or other lean ground or chopped beef)
  • 1 large white onion, chopped
  • 1 green pepper, chopped
  • 4 cloves garlic, crushed and minced
  • 1 jalapeņo, seeded and minced
  • 1 28-oz. can (3 1/2 c.) whole tomatoes packed in puree, coarsely chopped; or crushed tomatoes in puree
  • 1 8-oz. can (1 c.) tomato sauce
  • 1 15-oz. can (1 3/4 c.) black beans (optional)
  • 2 T. chili powder
  • chile powder to taste (none for mild chili, 1 t. for medium chili, 2 t. or more for hot chili)
  • 1 t. dried basil, crushed
  • 1-2 t. salt
  • 1-2 t. pepper, freshly ground

Cook beef, onion, green pepper, garlic, and jalapeņo in a large pot over medium heat until meat is brown. Drain excess fat if necessary (lean meat will not require draining), and add undrained tomatoes and remainder of ingredients. Bring to a boil, then reduce heat to simmer. Cover and continue simmering for 30 minutes.

Yield: 4 servings, each with 440 calories, 28 g. carbohydrates, 10 g. fiber, and 32 g. protein

Nancy Banfield


  • 1 onion, chopped
  • 6 tbsp. butter
  • 1/3 c. all-purpose flour
  • salt & pepper to taste
  • 4 c. milk
  • 3 c. chicken broth
  • 2 carrots, shredded
  • 2 c. broccoli florets
  • 1 c. chopped celery
  • 1 lb. processed cheese (Velveeta), cubed

Saute onion and butter in large saucepan on medium-high heat until tender. Add flour, salt, and pepper. Mix until smooth. Add milk slowly until mix is thick and bubbling.

Bring chicken broth to boil in a medium saucepan. Add carrot, celery, and broccoli. Cook five minutes or until tender. Combine broth mix with milk mix and stir until fully blended.

Add cheese. Heat soup over medium heat until cheese is melted. Do not let soup boil; cheese will separate and soup will curdle.

Nancy Banfield


  • 1 lb. ground turkey
  • 1/2 c. seasoned bread crumbs
  • 1/3 c. diced onion
  • 1/3 c. diced red pepper
  • 1/3 c. diced carrot
  • 1 egg, beaten
  • 1 tsp. Worchestershire sauce
  • 1 tsp. tobasco sauce
  • 1/2 garlic powder
  • 1/4 dry mustard
  • 1/2 garlic powder

Heat oven to 350 degrees.

Mix ingredents and place loaf in greased baking dish for 1 hour or until internal temperature reaches 160 degrees.