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As you know for the next three days a lot of us will be taking part in our annual "Celebration of the Lakes." Hopefully we'll have good weather for the occasion. It's a great time for younger and older to enjoy Minnesota's great outdoors. If you're a "snow bird" and are leaving for the southern states, don't leave until early Monday morning or you'll miss a lot of exciting happenings going on. One of our favorite things to watch is the hot air balloons rising high into the sky. If need be, dress warm and wear warm boots. Be prepared for 3 days of fun.

It's about what to fix for a meal if your friends or family are coming over to eat and relax after all the festivities going on during the day. Outside of cold cuts, cheese and buns think about dragging out the crock-pot to serve something hot. What to make that you can serve? That's what I'm here for...to give you some recipes that you might choose to try.

Pick up a load of French bread today and before you go to bed slice it, spread the slices with butter adding garlic or Italian seasoning to the butter, wrap in foil, put it in the fridge and its ready to heat, serve and eat with this hearty soup.

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HEARTY MINESTRONE SOUP

3-15 oz. cans tomatoes, undrained

2 c. water

2 medium carrots, peeled and sliced crosswise, about 1/4-inch thick

1 medium zucchini, diced

1 medium onion, diced

1 pkg. (3-12 oz.) sliced pepperoni, cutting slices in half

2 t. minced garlic

2 t. chicken bouillon granules (I use the sodium-free bouillon)

1/2 t. dried basil

1/2 t. oregano leaves

2-16 oz. cans kidney beans, rinsed and drained or use chili beans, undrained

1-10 oz. pkg. frozen chopped spinach, thawed and squeezed*

1-1/1 c. cooked elbow macaroni (3/4 c. uncooked)

Shredded Parmesan cheese

In a 5-qt. crockpot (slow cooker), combine the first 10 ingredients. Mix well. Cover and cook on low for 6-7 hours or until veggies are tender. Stir in the beans, spinach and macaroni. Cover and cook 15 minutes longer or until hot. Sprinkle each bowl with shredded cheese.

Makes 7 servings (about 3 qts.)

* You can use fresh spinach if you wish. Just wash, chop and add with macaroni.

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CHICKEN AND SPAGHETTI

4 large chicken breasts, sliced 1-1/2x1/2-inch pieces

4 T. vegetable oil

1-15 oz. can tomato sauce (Hunt's has no-salt tomato sauce in 8 oz. cans)

2-6 oz. cans tomato paste

1/2 c. water

5 cloves garlic, minced

1 T. plus 1 t. oregano leaves, crushed

1/2 t. salt

1/2 t. pepper

1-1/2 t. sugar

1 c. shredded mozzarella cheese

Hot cooked vermicelli, thin spaghetti or regular spaghetti noodles (16 oz. pkg. equals about 9 c. uncooked)

Grated or shredded Parmesan cheese

In a skillet, brown chicken in hot oil, stirring constantly drain. Transfer to 5 qt. crock pot. In a bowl, combine next 8 ingredients, mixing well with a wire whisk. Pour sauce over chicken. Cover and cook on low-heat setting for 8-9 hours. Turn cooker to high-heat setting; stir in mozzarella. Cook, covered, till cheese melts and sauce is hot. Serve over hot pasta. Pass the Parmesan.

Makes 8 servings.

Note: If you wish, cook spaghetti the night before, rinse, cool completely. Drizzle a little olive or canola oil over noodles, stirring in. The noodles won't stick together. Heat them in the micro or put into boiling water for a couple minutes, drain.

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MEXICAN CHILI

2-15 oz. cans red kidney beans, drained or 2-15 oz. cans chili beans, undrained

2-15 oz. cans diced tomatoes, undrained

1-1/2 c. diced celery

1 c. diced onion

1-16 oz. can tomato paste

1/2 c. diced green pepper

1-4 oz. can green chili peppers, drained, seeded and chopped

2 T. sugar

1 large bay leaf

1 t. dried marjoram, crushed

1/2 t. cumin

1 T. chili power

1/2 t. garlic powder

1/4 t. pepper

1/4 t. salt

1-1/2 lb. lean ground beef

Shredded Cheddar or hot pepper cheese - optional

Sour cream - optional

Assorted crackers

In 5 qt. crock pot, combine first 15 ingredients, mixing well. In a skillet, brown ground beef; drain and stir into tomato mixture. Cover, cook on low-heat setting for 8-10 hours. Remove bay leaf; stir well before serving. Pass cheese, sour cream and crackers.

Makes 10-12 servings.

Note: In the last two recipes, you can cook the chicken or ground beef the night before (tonight) and refrigerate. You can also cut the veggies, wrap in foil and pretty much everything is ready to put in the crock pot in the morning.

TFD: I've learned that when your newly born grandchild holds your little finger in his/her little fist, you're hooked for life!

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