Ingredients:

• 2 - 21/2 lbs of ground chuck
• Coarsely chopped onion (size and amount depends on how well you like onion)
• 1 box pasta (choose one of the following pastas: shells, bow ties, penne pasta)
• 2 jumbo cans crushed tomatoes (28 oz)
• 1 regular can tomato sauce (15 oz)
• 1 can tomato paste (6oz)
• Little bit of vegetable oil
• Salt
• Black pepper
• Bay leaves
• Shredded Velveeta cheese
• Frozen tender tiny peas

Directions:

Cook pasta until al dente and drain. In a Dutch oven, sauté the onion in a little bit of oil. Add the ground chuck and brown the meat. When done, dump the meat and onions into a colander to drain the grease. Return the meat and onions to the Dutch oven. Add the pasta and mix it all together. Add the cans of crushed tomatoes, sauce and paste. Mix thoroughly, and add salt, pepper and bay leaves to taste. (Jacque would use 4 bay leaves for this amount.) Bring to a slow boil, stirring occasionally, and reduce heat to a simmer.for a while. Cook peas. When ready to eat, serve Goulash topped with Velveeta, and peas on the side. Enjoy!

Serves 4 - 6 - 8…depending on who’s eating. Makes great left-overs!

This dish can be made with different/additional herbs and cheese, however, it wouldn’t be Jacque’s Goulash if you got too gourmet!

“Serve with a Manhattan or three. Enjoy!”

• Slice 6 vidalia onions.
• Lay seperated in a 12 x 9 casserole dish sprayed with Pam.
• Top with 2 cans cream of mushroom soup mixed with a cup of milk.
• Sprinkle about 2 cups cheddar cheese on top.
• Top with crushed potato chips.
• Bake at 350 degrees for one hour and let sit 10 minutes.

Serve with a warm Mojito and a cold woman.

Ingredients:

• 5 of 6 Fresh Georgia Peaches
• Extra Virgin Olive Oil
• Blue Cheese Crumbles
• Tupelo Honey

Directions:
Slice Peaches in half. Brush peach halves w/ olive oil. Place cut side down on grill (medium heat) for about 1 of 2 minutes.

Flip peaches over and cook for about 2 more minutes. Remove from grill add blue cheese crumbles to pit area (for best results remove pit).

Drizzle w/ honey and eat.

Sound weird? I dare you to make them, unless of course you are scared….

Serve with a bottle of Miller Genuine Draft, with no beer, just the empty bottle.

Submitted by Nick Harrell.