Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/19

Today, we lean on the holy spirts voice, tomorrow we make a cash transaction. It must be fate, karma, and prayers in alignment now! A new edition to our crew is a Diablo. I cannot wait to be able to drive again! I'll have my personal driving assistant driving me around with the car I will never drive again!

1999 590-HP Lamborghini Diablo GTR Is A Rare Bull Seeking New Pasture

Mushroom Barley Soup

A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. —Lynn Thomas, London, Ontario

Ingredients

• 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes

• 1 tablespoon canola oil

• 2 cups finely chopped onions

• 1 cup diced carrots

• 1/2 cup sliced celery

• 1 pound fresh mushrooms, sliced

• 2 garlic cloves, minced

• 1/2 teaspoon dried thyme

• 1 can (14-1/2 ounces) beef broth

• 1 can (14-1/2 ounces) chicken broth

• 2 cups water

• 1/2 cup medium pearl barley

• 1 teaspoon salt, optional

• 1/2 teaspoon pepper

• 3 tablespoons chopped fresh parsley

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Directions

• In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.

• Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper.

• Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

Nutrition Facts 1 cup: 220 calories, 13g fat (0 saturated fat), 43mg cholesterol, 65mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 meat, 1 vegetable, 1/2 starch.

Grilled Ground Turkey Burgers

These juicy, tender patties on whole wheat buns make a wholesome, satisfying sandwich. We especially like to grill this turkey burger recipe, but you could also pan-fry them. —Sherry Hulsman, Elkton, Florida

Ingredients

• 1 large egg, lightly beaten

• 2/3 cup soft whole wheat bread crumbs

• 1/2 cup finely chopped celery

• 1/4 cup finely chopped onion

• 1 tablespoon minced fresh parsley

• 1 teaspoon Worcestershire sauce

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1-1/4 pounds lean ground turkey

• 6 whole wheat hamburger buns, split

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Directions

• In a small bowl, combine the egg, bread crumbs, celery, onion, parsley, Worcestershire sauce and seasonings. Crumble turkey over mixture and mix well. Shape into six patties.

• On a greased grill, cook, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.

Nutrition Facts 1 each: 293 calories, 11g fat (3g saturated fat), 110mg cholesterol, 561mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Two-Cheese Mac ‘n Cheese

A lot of stories claim that mac and cheese was created by Thomas Jefferson, Marco Polo or the cooks of China. My favorite theory? An Italian housewife invented it to introduce non-Italian Americans to macaroni. —Stephanie Sorbie, Glendale, Arizona

Ingredients

• 1 package (16 ounces) spiral pasta

• 3 tablespoons butter

• 3 garlic cloves, minced, optional

• 3 tablespoons all-purpose flour

• 1/8 teaspoon onion flakes

• Dash salt

• 4 cups 2% milk

• 5 cups shredded sharp cheddar cheese, divided

• 1 cup shredded Asiago cheese

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Directions

• In a Dutch oven, cook pasta according to package directions.

• Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic if desired; cook and stir for 1 minute. Stir in flour, pepper and salt until blended; cook and stir until golden brown, about 5 minutes. Gradually whisk in milk, stirring until smooth. Bring to a boil; cook 2 minutes longer or until thickened.

• Remove from heat. Stir in 4 cups cheddar cheese and Asiago cheese until melted. Mixture will thicken.

• Preheat oven to 350°. Drain pasta; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheddar cheese.

• Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition Facts 3/4 cup: 331 calories, 17g fat (12g saturated fat), 58mg cholesterol, 306mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 16g protein.

Aunt Marion’s Fruit Salad Dessert

Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics…and I go home with no leftovers! —Marion LaTourette, Honesdale, Pennsylvania

Ingredients

• 1 can (20 ounces) pineapple chunks, drained

• 1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces

• 1 can (11 ounces) mandarin oranges, drained

• 3 bananas, sliced

• 2 unpeeled red apples, cut into bite-sized pieces

• FRUIT SAUCE:

• 1 cup cold whole milk

• 3/4 cup sour cream

• 1/3 cup thawed orange juice concentrate

• 1 package (3.4 ounces) instant vanilla pudding mix

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Directions

• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.