22.8.17

Rice Surprise

Rice Surprise

Ingredients:

1 cup rice
Chicken broth
1 cup sour cream
1-1/2 Tablespoons Jalapeno pepper, seeded and minced
1-1/2 Tablespoons Jalapeno juice
1/3 cup creamy Italian dressing
1 can water chestnuts, drained and sliced
1 pound Monterey Jack cheese, grated

Directions:

Cook rice according to package directions, substituting chicken broth for water. Combine all ingredients except cheese. Pour one-half of the mixture into a 2 quart casserole; top with one-half of cheese. Repeat layer. Bake uncovered in a 350 degree oven for 30 minutes. (If you like very hot food, you may increase the quantity of Jalapenos.)

Serves: 8

21.8.17

Potato Casserole Recipe

Potato Casserole Recipe

Ingredients:

3 large potatoes
1/4 cup margarine
1 cup grated sharp cheese
1 cup sour cream
1/2 cup milk
1/3 cup green onion and tops
Salt and white pepper to taste
1/4 cup chopped pimiento (optional)

Directions:

Boil potatoes in jackets until almost done; chill until very cold; peel and shred with a grater. Melt margarine in double boiler; add cheese, a small amount at a time. Mix together the sour cream and milk; add to cheese mixture. Add onions and stir; add salt and pepper to taste. Add the shredded potatoes. Put in casserole; bake at 350 degrees for 45 minutes, uncovered.

Serves: 6


20.8.17

Linguine with Camembert, Tomato and Basil - Recipes


Linguine with Camembert, Tomato and Basil  - Recipes

Ingredients


5 Roma tomatoes, cut into small cubes
1/2 pound ripened Camembert cheese, remove rind and cut into small pieces
1 cup fresh basil leaves, cut into strips
3 cloves garlic
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound linguine, cooked to package directions

Directions

1. Combine all ingredients except linguine. Let sit at room temperature in a covered bowl for 3 hours.
2. Drain pasta and, while still hot, pour sauce over and toss. Serve immediately.

Serves: 4

Savory Breakfast Strata

Savory Breakfast Strata

Ingredients:

5 cups cubed day-old bread
4 links Italian turkey sausage, casings removed, browned, and crumbled
1/4 cup chopped sun-dried tomatoes packed in oil, oil reserved
1/2 cup chopped onion
1 to 2 Tablespoons chopped fresh rosemary
4 to 6 ounces Monterey Jack cheese, shredded (1 to 1-1/2 cups)
6 large eggs
1-1/2 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg (optional)

Directions:

Spray a 9-inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle sausage evenly over bread cubes. Pour 1 Tablespoon reserved sun-dried tomato oil into skillet. Add onions and saute until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well blended. Pour egg mixture over casserole. Cover. Refrigerate 8 to 10 hours or overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Bake 30 to 45 minutes, or until set.

Serves: 6

19.8.17

Eggs Florentine Recipe

Eggs Florentine Recipe

Ingredients:

1 box frozen chopped spinach
2 Tablespoons butter
2 teaspoons lemon juice
1/4 teaspoon celery salt
Salt and pepper
1 cup medium cream sauce
1-1/2 teaspoons grated onion
Pinch nutmeg
6 eggs
1 cup grated Swiss cheese

Directions:

Cook spinach and drain well. Season with butter, lemon juice, celery salt, salt and pepper. Add cream sauce, grated onion and nutmeg to spinach and mix thoroughly. Place in shallow 1-1/2 quart baking dish. Break eggs over spinach mixture. Sprinkle cheese over eggs. Bake at 325 degrees for 15-20 minutes, or until eggs are set.

Serves: 4 - 6

18.8.17

Arista di Maiale (Roasted Loin of Pork) - Recipes

Arista di Maiale (Roasted Loin of Pork)

Ingredients:

1 Sprig fresh Rosemary, leaves only
4 - 6 Cloves garlic, peeled and crushed
6 fresh Sage leaves
Salt
Olive Oil
2 1/2 - 3 lb. boneless loin of pork

Preparation:


Pre-heat the oven to 375 F. On a cutting board, chop together the rosemary, garlic and sage until they practically turn into a paste. Add a pinch of salt as you do this, to extract the oils and to hold them together. Combine the resulting mixture with a tablespoon or two of Olive oil, then, using your hands, rub the mixture all over the pork. Cover and marinate for at least two hours at room temperature. Roast the pork for about 1 hour, or until a meat thermometer registers an internal temperature of 165 f. Remove the roast to a warm platter and cover loosely with aluminum foil. Allow the roast to rest for about 15 minutes before serving. In the meantime, deglaze the roasting pan with 1/4 to 1/2 cup of Vin Santo (If you want to be really Tuscan)or simply deglaze with hot water, scraping up all of the caramelized bits that have accumulated on the bottom and sides of the roasting pan. Slice and arrange meat--and potatoes if you're serving them--on a platter and pour the sauce over all.


 

17.8.17

Savory String Bean Salad Recipe

Savory String Bean Salad 

Ingredients:

1 pound green beans (or No. 2 can)
6 Tablespoons salad oil

3 Tablespoons vinegar

1/2 teaspoon salt and pepper

1 onion, minced

4 hard cooked eggs, chopped

2 teaspoons vinegar

3 Tablespoons mayonnaise

1 teaspoon prepared mustard

4 strips bacon, sauteed

Directions:

Cook beans. Cool and drain. Add next four ingredients and mix; cover and chill. Combine next four ingredients; cover and chill. When ready to serve, toss the crumbled bacon lightly with the beans. Heap in lettuce lined bowl and top with egg mixture.

Serves: 4 - 5

16.8.17

KITTY LITTER CAKE -Recipe

KITTY LITTER CAKE 

Ingredients:

1 pkg. Spice or German Chocolate cake mix
1 pkg. White cake mix
1 pkg. white sandwich cookies
1 pkg. white vanilla pudding mix
1 pkg. small Tootsie Rolls
3 drops green food coloring
1 new kitty litter box
1 plastic kitty litter lining
1 new pooper scooper (optional but recommended)

Directions:

Bake the cake mixes according to the directions. Prepare the pudding mix and put in the fridge to chill. Use a blender or food processor to crumble the sandwich cookies. Do this in small batches and scrape often, because it will stick to the sides. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix. After the cakes cool, crumble them into a large bowl. Add half of the cookie crumbs and pudding. Gently mix and add to the lined kitty litter box. Unwrap the Tootsie Rolls and put in the microwave to soften them up. Reshape the ends so they are more rounded and not square. Add about 10 of these to the mixture. Sprinkle more of the cookie crumbs over the top. Soften 3 or 4 more Tootsie Rolls and add them to the top of the mixture. Sprinkle with remaining cookie crumbs and serve with a clean pooper scooper!

Yield: 18-20 Servings