Potato Gnocchi

4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1 1/2 tsp salt, divided
1 3/4 to 2 cups all-purpose flour
3 quarts water
Spaghetti sauce, warmed

Place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain and mash.

Place 2 cups mashed potatoes in a large mixing bowl (save any remaining mashed potatoes for another use).  Stir in egg and 1 tsp salt.  Gradually beat in flour until blended (dough will be firm and elastic).

Turn onto a lightly floured surface; knead 15 times.  Roll into 1/2" wide ropes.  Cut ropes into 1" pieces.  Press down with a lightly floured fork.

In a Dutch oven, bring water and remaining salt to a boil.  Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi flout to the top and are cooked through.  Remove with a slotted spoon.  Serve immediately with spaghetti sauce.

Fire-Roasted Ziti with Sausage

1 pkg (8 oz) ziti or small tube pasta
1 can (28 oz) Italian diced tomatoes, undrained
1 jar (26 oz) fire-roasted tomato and garlic spaghetti sauce
1 package (16 oz) smoked sausage, sliced
2 cups (8 oz) shredded mozzarella cheese, divided
1 cup (8 oz) small-curd cottage cheese

In a large saucepan or Dutch oven, cook pasta according to package directions; drain and return to the pan.  Stir in the tomatoes, spaghetti sauce and sausage; heat through.  Stir in 1 cup mozzarella and cottage cheese.  Top with remaining mozzarella cheese.  Cover and heat over medium heat for 2-5 minutes or until mozzarella is melted.

Tortellini Bake

2 pkgs (9 oz each) refrigerated cheese tortellini
2 small zucchini, diced
2 small yellow squash, diced
1 medium onion, diced
2 medium sweet red peppers, diced
2 tsp dried basil
1 tsp salt
1 tsp pepper
2 Tbsp olive or vegetable oil
2 cups (8 oz) shredded mozzarella cheese
2 cups half-and-half cream

Cook tortellini according to package directions.  Meanwhile, in a skillet, saute zucchini, squash, onion, red pepper and seasonings in oil until vegetables are crisp-tender.  Drain tortellini and rinse under hot water.  Combine the tortellini, vegetable mixture, mozzarella and cream.  Transfer to a greased 3 qt. baking dish.  Bake, uncovered, at 375 degrees for 30 minutes or until heated through.

Red River Beef Stroganoff

2 lbs sirloin steak, cut into thin strips
1/4 cup all-purpose flour
1/2 cup butter or margarine, divided
2 large onion, chopped
1 can (10.5 oz) beef broth
1 tsp dried basil
Salt and pepper to taste
1 jar (4.5 oz) sliced mushrooms, drained
1 Tbsp Worcestershire sauce
1 cup (8 oz) sour cream
Cooked rice or noodles

Dredge meat in flour.  In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender.  Remove and set aside.  Melt remaining butter and brown meat on all sides.  Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions.  Cook until mixture thickens, about 5 minutes.  Just before serving, stir in sour cream.  Heat through, but do not boil.  Serve over rice or noodles.

Antipasto Salad

2 pkgs (1 lb each) spiral pasta
4 cups chopped green peppers
4 cups chopped seeded tomatoes
2 cans (15 oz each) garbanzo beans, rinsed and drained
3 cups chopped onions
1 lb thinly sliced Genoa salami, julienned
1 lb sliced pepperoni, julienned
1/2 lb provolone cheese, cubed
1 cup pitted ripe olives, halved
1 1/2 cups olive oil
1 cup red wine vinegar
1/2 cup sugar
2 Tbsp dried oregano
2 tsp salt
1 tsp pepper

Cook pasta according to package directions.  Drain and rinse in cold water.  In large bowls, combine the pasta, green peppers, tomatoes, beans, onions, salami, pepperoni, cheese, and olives.

In a bowl, whisk the oil, vinegar, sugar, oregano, salt, and pepper.  Pour over pasta salad and toss to coat.  Cover and refrigerate for 4 hours or overnight.

Asian Noodle Salad

1 lb thick spaghetti
1/2 cup soy sauce
1/3 cup rice vinegar
1 cup creamy peanut butter
2 Tbsp honey
A few shakes of hot sauce
1/2 cup cashews
Snow peas
Sliced carrots

Combine wet ingredients including peanut butter into a sauce.  Make noodles as directed and toss in fresh ingredients.  Mix all with sauce.

Overnight Lasagna

1 1/2 lbs lean ground beef
1 can (12 oz) tomato paste
3 cups water
2 pkgs (1 1/2 oz each) spaghetti sauce mix
1 can diced tomatoes
1 Tbsp sugar
4 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
2 eggs, beaten
1 carton (16 oz) dry cottage cheese
2 cups (8oz) shredded cheddar cheese, divided
1 pkg (16 oz) lasagna noodles, uncooked

In a large saucepan, brown ground beef; drain.  Add tomato paste, water, spaghetti sauce mix, tomatoes, sugar, parsley, salt, garlic powder, and pepper.  Simmer, partially covered, for 20 minutes.  Stir occasionally.  In a bowl, combine eggs with cottage cheese, half of the cheddar cheese, and half of the mozzarella.  Set aside. 

Spoon one-fourth of the meat sauce into a 9x13 baking pan.  Place a layer of uncooked noodles over sauce.  Top with one-fourth of meat sauce and press down.  Spoon half of the cottage cheese mixture over all.  Repeat layers with noodles, meat mix, and cheese mix.  Finish with a last layer of noodles and remaining meat sauce.  (Don't worry if there are leftover noodles; don't try to force them in.)  Cover and refrigerate overnight (or freeze at this point for an easy freezer meal.)

Bake, covered, at 350 degrees for 1 hour (1 1/2 hours if frozen).  Uncover; sprinkle with remaining cheddar and mozzarella cheeses.  Bake and additional 15 minutes.  Let stand 10 minutes before cutting.

Tapenade

Alex hates olives, but he loved this tapenade (olive spread) on his Mediterranean Pizza Wrap (recipe will be posted).  Serve it on the wraps, or use as a Sandwich spread, or as a pasta sauce (lightly, like a pesto sauce.)  Anyway you serve it, it tastes great! 

Tapenade
2 cups Nicoise olives, pitted (I couldn't find these so I used 1 cup black and 1 cup green olives.  Tasted great)
2 tsp capers, rinsed and drained
3 cloves garlic
2 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1/4 tsp freshly ground black pepper

Combine the olives, capers, and garlic in a blender.  Pulse until coarsely chopped.  Combine the oil and lemon juice in a measuring cup.  With the machine running, add the oil mixture through the feed tube to blend into a rough paste.  Add the pepper and pulse to combine.

Transfer to an airtight container.  Refrigerate for up to 2 weeks.

Hearty Chicken Stroganoff

8 oz wide egg noodles
6 Tbsp all-purpose flour, divided
1 tsp salt
1/2 tsp black pepper
1 1/4 to 1 1/2 lbs chicken tenderloins
4 Tbsp butter, divided
6 medium mushrooms, cut into quarters
1 cup chopped onion
1/2 tsp dry mustard
2 cups chicken broth
1 cup sour cream
1 tsp ketchup

Cook the noodles using the package directions; drain well.  Cover to keep warm.

Mix 3 Tbsp flour with the salt and pepper in a large bowl and mix well.  Add the chicken and toss to coat.

Heat 2 Tbsp butter in a large skillet over medium heat until melted.  Cook chicken in the butter, stirring frequently, until browned, about 6-8 minutes.  Stir in mushrooms and onion.  Cook, stirring frequently, for 4 minutes.  Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.

Add remaining flour and butter and the dry mustard to reserved pan juices and mix well.  Gradually stir in broth.  Cook, stirring frequently, for 3 minutes.  Stir in sour cream and ketchup.

Return chicken and vegetables to the skillet.  Cook, stirring frequently, until heated through; do not boil.  Place noodles on a heated serving platter.  Spoon chicken mixture over the noodles.

Chicken Parmigiana

1 small onion, chopped
4 garlic cloves, minced
1 Tbsp olive oil
1 can (15 oz) tomato sauce
1 can (14 1/2 oz) stewed tomatoes, cut up
1 tsp each: dried basil, thyme, and oregano
1/4 tsp pepper
1/4 cup milk
1/2 cup all-purpose flour
1 egg, lightly beaten
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 tsp salt-free garlic and herb seasoning
2 boneless skinless chicken breast halves
2 Tbsp butter
1/2 cup shredded mozzarella cheese
Hot cooked spaghetti

In a saucepan, saute onion and garlic in oil until tender; add the tomato sauce, tomatoes, herbs and pepper.  Bring to a boil.  Reduce heat; cover, and simmer for 20 minutes.

Meanwhile, place the milk, flour and egg in separate shallow bowls.  In another bowl, combine the bread crumbs, Parmesan cheese, and herb seasoning.  Dip chicken in milk; roll in flour.  Din in egg, then coat with crumb mixture.

In a skillet, brown chicken in butter over medium heat until golden brown and juices run clear.  Sprinkle with mozzarella cheese.  Cover and cook 3-4 minutes longer or until cheese is melted. 

Serve over spaghetti; top with tomato sauce.  Yield: 2 servings

Pilmeni (Russian Tortellini)

Dough:
1/2 cup water
1/2 cup milk
1 egg
Flour

Filling:
1/2 lb each of the following ground meats: pork, beef, turkey, chicken, lamb (whatever you prefer)
Onion
Garlic
Salt & pepper
Dash of soy sauce
Little water or milk

Prepare the dough by mixing the liquids and eggs and then adding flour until it makes a soft dough.

Mix together meat and seasonings in medium bowl.

Roll out dough to 1/4" thick and cut out circles about the size of a milk lid.  Place a small amount of meat in the center of each circle.  Fold in half and pinch edges to seal (wet sealing edge with a little milk).  Then bend the two corners together to form a tortellini shape.  At this point they may be frozen for future use or boiled until floating and dough looks transparent and wrinkly (like old person's skin, is how my Russian friend described it.)

Serve with a little vinegar, pepper, and not so sour cream (half sour cream, half whipped cream).

Chicken & Pasta Salad (The one with pasta)

Box of shell pasta, cooked
4-5 chicken breasts, cooked and cubed
Grapes
1 can pineapple
1 can mandarin oranges
1/2 cup mayonnaise
1/2 cup sour cream
Touch of orange juice (opt.)

Mix the pasta, chicken, and fruit together.  Separately mix the mayonnaise, sour cream, and orange juice, and pour over the salad.  Toss to coat well.

Cheese-Stuffed Jumbo Shells

Submitted by Nicole Sizemore

12 oz. Jumbo Shells (you can use manicotti pasta instead. It doesn't really matter.)
1-16 oz. ricotta cheese
1-16 oz. cottage cheese (or just use all cottage cheese if you don't like ricotta and vise verse)
1 1/2 cups shredded mozzarella cheese
3/4 Parmesan cheese, grated ( I grate my own)
spinach, how ever much you want.
2 eggs or 6 egg whites
2 TBSP parsley
3/4 tsp oregano
salt and pepper
6-8 cups favorite marinara sauce

1.Bring water to a boil and add pasta. Cook about 10 min. Avoid over cooking. Cool pasta in a single layer on wax paper to keep pasta for sticking together.

2.While pasta is cooling mix together ricotta cheese, cottage cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, eggs or egg whites,spinach, and the dry seasonings. Fill each pasta with 2-3 TBSP of cheese mix.

3.Spread a thin layer of marinara sauce on the bottom of a 9x9 or 13x9 inch pan.(it just maters how much you will eat) Place the shells open side down in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Cover with aluminum foil. Bake at 350 for about 35 min. or until hot and bubbly. Fills about 36 shells.

To freeze you can put it all together then freeze it as is but then when you cook it it will have to cook longer, about a hour, and there will be more moisture in the dish. So you can take the tin foil off for the last 20-30 min. Or you can freeze the filled pasta individually on a cookie sheet with wax paper on it so the pasta wont stick to the pan. Then once when they are frozen put them in a freezer bag and put them back in the freezer. You can also freeze the sauce and cheese. When you want to eat the meal let the manicotti and sauce thaw. Then put it together from number 3 and enjoy.

Try both ways or different ways because you will have a lot of manicotti to experiment with.

Penne with Spinach Sauce

Presented by Janet Schlosser

Ingredients
1 lbs whole wheat or multi grain penne
3 garlic cloves
2 oz goat cheese
1 oz reduced fat cream cheese
3//4 tsp salt
1/2 tsp freshly ground black pepper
6 oz fresh baby spinach leaves
2 Tbsp freshly grated Parmesan

Directions
Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, salt, pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Orzo Pasta Salad

This is my friend, Janet Schlosser's, recipe and it's absolutely fabulous!

1 box of orzo pasta
1 bag dried cranberries
one bunch (extremely finely chopped) parsley
one container of feta cheese
one cucumber (peeled and seeded and finely chopped)
one red onion (finely chopped)

Dressing
1/3 cup olive oil
3 Tbs red wine vinegar
Garlic Salt to taste
2 Tbs Italian Seasoning
1 Tbs dried mint
Dash of salt and pepper
pinch of sugar
1 tsp of yellow mustard

whisk all ingredients and pour over salad mix. Chill overnight but serve somewhat room temperature. Enjoy!

Cream Cheese Chicken

1 .7 ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
 
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours.  Place cream of chicken soup and cream cheese in a sauce pan over med. high heat. Stir to melt and mix well until smooth and creamy. Add to chicken. Serve over mashed potatoes, rice, or hot noodles.

Thai Beef Stir-Fry

1/2 cup packed brown sugar
2 Tbsp cornstarch
2 cups beef broth
1/3 cup soy sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp hot sauce
2 lbs boneless beef sirloin steak, cut into thin strips
6 Tbsp olive oil, divided
2 cups fresh cauliflowerets
1 1/2 cups julienned carrots
4 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

In a bowl, combine the first 8 ingredients until smooth; set aside. In a large skillet or wok, stir-fry beef in 3 Tbsp oil until meat is no longer pink. Remove and keep warm.

In the same skillet, stir-fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli; stir-fry for 7 minutes. Add mushrooms; stir-fry 6-8 minutes longer or until the vegetables are crisp-tender.

Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve over spaghetti. Sprinkle with peanuts. Yeild: 6 Servings.

Swedish Meatballs

1 lb. hamburger
4 slices bread
3/4 cup milk
1 cup chopped onion
2 eggs, beaten
2 tsp salt
1/8 tsp nutmeg
1/8 tsp allspice
1/4 tsp pepper
1/4 cups butter
2 cup beef boullion

Gravy
1/2 cup cold water
2 Tbsp flour
1 cup evaporated milk
1 Tbsp lemon juice

Crumble bread and add milk. Stir until paste-like. Add meat, seasonings, and eggs. Beat until stiff. Roll into 1" balls. Heat butter in a skillet. Brown the meatballs and add boullion. Bake at 350 degrees for 30 min.

After baking, make the gravy by blending water and flour. Remove meatballs from oven and from juices. Set aside. Skim fat from juices. Stir 1 cup evap milk and flour/water mix into juices. Cook, uncovered, over med heat, stirring until sauce thickens. Return meatballs to sauce and stir in lemon juice. Serve over noodles.