Chinese Chicken Salad

INGREDIENTS  

• 2 cups shredded, cooked chicken
• 2 oz. rice sticks fry in hot oil until brown
• 1 sm. head of lettuce, shredded
• 3-4 green onions, thinly, sliced
• 2 T. toasted almonds, slivered
• 2 T. toasted sesame seeds

For the Dressing:  

• 2 T. sugar
• 1 t. salt
• ½ t. pepper
• ¼ c. salad oil
• ½ t. sesame oil
• 3 T. rice wine vinegar

DIRECTIONS

1. Combine all ingredients for dressing and refrigerate.
2. Deep fry rice sticks. They will cook quickly and puff up like pop corn. Remove and place on paper towel to drain.
3. Combine remaining ingredients in a large salad bowl. Toss in dressing just before serving.

Optional: Mix the chicken, green onions and half of the dressing and marinate overnight.

Photo: CDN

Mushroom and Potato Casserole

INGREDIENTS  

• 1 lb. russet potatoes, peeled
• ½ T. salt
• 2 T. unsalted butter
• 1 t. freshly ground black pepper
• ½ cup skim milk
• ½ T. olive oil
• 1 pound mushrooms, chopped
• 1 cup chopped sweet onions
• ½ cup chopped celery
• 1 T. minced garlic
• 1 cup canned tomatoes, crushed with the juice
• 1 cups shredded cheddar cheese

DIRECTIONS  

1. Preheat the oven to 350°F.
2. Bring a medium pot of water to a boil. Add the potatoes and 1 teaspoon salt and bring to a boil. Lower to a simmer and cook until tender, 20 to 25 minutes. Drain the potatoes and return to the pan. Add the butter, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 cup milk. Mash the potatoes until smooth but slightly lumpy and reserve.
3. Heat the olive oil in a large pan. Add the mushrooms, season with the remaining salt and pepper and saute until slightly soft. Add the onions and celery and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic and the remaining 1/4 cup milk and cook, stirring, for 2 minutes. Remove from the heat and reserve for later use.
4. Spray the bottom of a casserole dish. Pour in the mushroom mixture in the dish, then top with the remaining mashed potatoes. Sprinkle with the cheese and bake until bubbly and golden brown, about 1/2 hour. Remove from the oven and serve hot.

Recipe image: Eating Well

Veal Piccata

INGREDIENTS

• 1½ lbs. veal (sliced thin and pounded)
• ⅓ cup flour
• 6-8 T. butter
• ¼ t. salt
• ⅛ t. pepper
• ¾ cup dry white wine
• 2 T. minced shallots
• 1 T. lemon juice
• 2 t. minced parsley
• ½ cup butter, chilled

DIRECTIONS 

1. Pound veal until very thin. Dip both sides in flour, shaking off excess.
2. Heat 3 T. butter over medium heat. Quickly sauté a few pieces at a time until lightly brown. Remove from heat and add wine, shallots and lemon juice. Reduce by a ⅓.
3. Take off heat; add parsley and chilled butter whip to a creamy texture. Pour over veal and serve immediately.

Recipe Author: Joan Marie Poulin
Photo: Epicurus

Savory Veal (Spezzatino di Vitello)

INGREDIENTS  

• 2 lbs. veal cutlet (sliced thin and tenderized)
• Marinate for 4 hours in the following:
• ⅓ cup salad oil
• 1 T. of vinegar
• 1 t. of seasoned salt
• ½ t. paprika
• 1 bay leaf
• 2 cloves of crushed garlic

DIRECTIONS  

1. Place 2 T. of butter in skillet. Brown meat and remove from pan.
2. Sauce: To pan juices, add ¼ cup flour and stir until smooth. Add 1 cup of water, 1 cup of canned tomatoes, and 1 teaspoon sugar. Add reserved oil mixture from marinade. Cook until thick. (Double or the sauce ingredients so there is sufficient for seconds on rice and meat.)
3. Add meat. Cover and simmer 1 to 2 hours, or until tender.
4. Sprinkle 2 T. (or more according to taste) of tarragon over meat the last 5 to 10 minutes of cooking.
5. Serve with white rice

Recipe Author: Joan Marie Poulin
Photo: Ricettedellanonna

Pork Pot Stickers

INGREDIENTS  

• 1 lb. ground pork
• 2 T. minced carrots
• 2 T. minced green onions
• 4 T. minced fresh ginger
• 4 T. minced garlic
• ½ t. sesame oil
• 2 T. oyster sauce or soy sauce
• 1 cup shredded Napa cabbage
• 1 pkg. pot sticker wrappers (round)
• 2 cups diluted chicken stock

DIRECTIONS  

1. Combine pork, green onion, garlic, ginger, carrots, cabbage, soy sauce and sesame oil. Set aside.
2. Place a rounded teaspoon of the mixture in the center of a pot sticker skin. Moisten edge of the skin with water. Fold over the edge and pinch to close.
3. Heat oil in a pan and arrange pot stickers. Cook until the bottoms are browned. Add the diluted chicken stock and cover the pot stickers, cover immediately. Reduce the heat and cook until all water is evaporated. Continue cooking until bottoms are brown and crispy.

For the Dipping Sauce: 

• ½ cup soy sauce
• ½ cup rice wine vinegar
• chili oil to taste
• 1 T. each of green onion, ginger and garlic, finely chopped.

Recipe Author: Herbs and Flour

Pork Loin with Ginger and Cranberry

INGREDIENTS  

• 2 lb. pork loin
• 2 T. butter
• 6 garlic cloves
• ½ t. marjoram and thyme
• ⅓ cup nuts
• ⅓ cup Asiago cheese
• ⅓ cup bread crumbs

For the Cranberry Puree:  

• 1 cup fresh cranberries
• 4 T. sugar
• 6 T. water
• 1 t. grated ginger

For the Sauce:  

• ½ cup red wine
• 1 T. grated ginger root
• ¾ cup beef stock
• ⅓ cup chicken stock

DIRECTIONS  

1. Combine nuts, cheese, bread crumbs and butter in a food processor. Pack on sides and top of pork loin.
2. Put in pan in refrigerator, can be done in the morning.
3. Combine ingredients for puree and bring to a simmer. Cook for about 5 minutes.
4. Puree by forcing through a sieve, discarding the seeds and skins.
5. Sauce: Combine the red wine & ginger, peeled and bring to a boil.
6. Turn off the heat and let steep for 15 minutes.
7. Strain reserving the wine and discard ginger.
8. Return the red wine to a saucepan and add the broths.
9. Reduce to ⅔ cup.
10. Add cranberry puree and season to taste with salt and pepper.
11. Preheat oven to 450°F.
12. cook pork for 10 minutes. Reduce heat to 325°F and cook 20-35 minutes a pound.

Recipe Author: Roxane Nunes 

Recipe Image: The View From Great Island

Ari's Parmesan Crusted Chicken

INGREDIENTS   

• 4 chicken breasts, thinly sliced
• ¼ stick butter
• 4 garlic cloves, minced
• 1 cup Italian style bread crumbs
• ⅓ cup grated Parmesan cheese
• ¼ cup minced parsley
• salt and pepper to taste 
• drizzle of olive oil

DIRECTIONS  

1. Preheat oven to 350°F 
2. Add butter and garlic cloves to 9x12 glass pan.
3. Remove pan when melted.
4. Mix bread crumbs with Parmesan cheese, parsley, pepper and salt in dry mixture.
5. Dip chicken in melted butter mixture and coat with dried ingredients. Drizzle with olive oil.
   
6. Place in back in pan. Bake for 20 minutes. 

Recipe Author: Ariane Cleverly

 

Grilled Chicken with Tomato Dressing

INGREDIENTS

• 4 chicken breasts, skinned and boned
• ⅓ + ⅓ olive oil
• 1 t. grated lemon peel
• 1/4 t. basil and oregano
• 2 garlic cloves, minced
• 3 T. lemon juice
• ¼ t. salt
• ⅛ t. pepper
• 1 cup chopped tomato

DIRECTIONS

1. Rinse chicken and pat dry; pound until thin.
2. In a small bowl, mix ⅓ cup olive oil and lemon peel, basil, oregano and 1 garlic clove.
3. Place chicken in a shallow glass dish and pour marinade over chicken and coat well. Cover and refrigerate at least 4 hours.
4. Grill chicken brushing with marinade often.
5. Tomato Dressing: In a small bowl, combine ⅓ olive oil, lemon juice, salt and pepper. Add tomatoes, cover and chill. Serve with chicken.

Recipe Author: Ariane Cleverly

Recipe Image: Licious

Coconut Chicken

INGREDIENTS  

• 4 chicken breasts
• 1/3 cup flour
• 1/4 cup cornstarch
• 1/2 t. salt
• 1/4 t. pepper
• 1/3 cup water
• 1 egg white
• 2 cups flaked coconut
• 2 cups oil

DIRECTIONS  

1. Rinse chicken and pat dry. Cut into 2 inch strips.
2. In a medium bowl, mix flour, cornstarch, salt and pepper.
3. Stir in water and egg white.
4. Spread coconut onto a large piece of wax paper.
5. Dip chicken in batter, roll in coconut to coat evenly and let set for 15 minutes.
6. Meanwhile, heat oil over medium high and add chicken and cook until golden brown. Drain on paper towels.

Recipe Author: Ariane Cleverly 

Recipe Image: Thefoodilove

Chicken Saltimbocca

INGREDIENTS  

• 6 chicken breasts, pounded thin
• ½ cup flour
• ⅓ cup butter
• 12 thin slices prosciutto ham
• 6 slices Monterey jack cheese
• ¼ cup shallots, chopped
• 3 large cloves garlic, minced
• ½ lb. mushrooms, sliced
• ½ cup dry white wine
• 1 cup chicken broth
• 1 t. thyme
• 1 t. oregano
• ½ cup dry sherry
• 1 cup cream

DIRECTIONS  

1. Pound chicken until thin. Dip chicken in flour, brown in butter.
2. Arrange in a buttered pan and top each with 1 sliced ham and cheese.
3. In a saucepan, cook shallots and garlic in butter until soft, add mushrooms, wine, broth and herbs.
4. Bring to a boil and cook 10 minutes. Stir in 1 T. flour and slowly add sherry and cream. Season with salt and pepper.
5. Preheat the oven to 350°F.
6. Pour sauce over chicken and bake for 20 minutes.

Recipe Author: Rancho Santa Fe Inn

Recipe Image: Hips

Chicken Parmigiana

INGREDIENTS  

• 4 boneless/skinless chicken breasts
• 1 cup dry Italian breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 T. minced fresh parsley
• 1 t. salt
• ½ t. black pepper
• 1 large egg
• 1 t. water
• ¼ cup flour 

DIRECTIONS  

1. Whisk together in a shallow bowl egg and water.
2. Coat the chicken with the flour and shake off the excess. Dip in the egg mixture and then coat with the breadcrumb mixture.
3. Heat a skillet over medium heat and add ½ cup olive oil and 2 large minced garlic, sauté.
4. Add the chicken and sauté until lightly browned.
5. Preheat oven to 350°F. Melt ¼ cup butter in baking pan. Spoon 1/2 cup of your favorite spaghetti sauce into the pan. Arrange chicken cutlets over the sauce. Sprinkle with 3 to 4 T. grated Parmesan cheese. Spoon more tomato sauce and top with thinly sliced mozzarella cheese and grated Parmesan cheese.
6. Cover with foil and bake until heated through, 20 to 30 minutes.

Recipe Author: Joy of Cooking

Rose's Turkey Croquettes

INGREDIENTS  

• 4 cups cooked turkey breast, chopped fine
• 6 T. butter
• 8 T. flour
• 1 t. salt
• ½ t. pepper
• 2 cups milk
• 2 T. finely chopped onion
• 2 T. finely chopped parsley
• 2 eggs, beaten
• 4 T. water (approx. to dilute eggs)
• 3 cups Italian Panko bread crumbs

DIRECTIONS  

1. Melt butter; add flour, salt, pepper stirring smooth. Add milk; bring to a boil, stirring. Add parsley, onions and chopped turkey. Cool in refrigerator for a few hours.
2. When ready to cook, form into 3" oval croquettes; roll in bread crumbs, then in beaten eggs and back again in bread crumbs. If in forming croquettes, the mixture warms and they don't hold their shape, put mixture in refrigerator again. A good idea is to refrigerate the breaded croquettes on a platter until oil is ready for frying. Oil should be between low and medium and a drop of water put into oil should sizzle. The oil is then the correct temperature for frying. (Keep under medium.)
3. Fry a few croquettes at a time, about 4 to 5 minutes on one side or until golden brown. Very carefully, turn the croquettes with a fork or spatula and repeat on second side flattening them a little so you only have top and bottom to cook and no sides.
4. Place carefully on paper towels so oil absorbs on paper.
5. Server with left over gravy!

Recipe Author: Rose Scileppi 

Image: Sandersonfarms

Ari's Italian Meatballs

INGREDIENTS   

• 1 lb. Italian sausage, casings removed
• 1 lb. ground beef
• 4 eggs (lightly beaten)
• 1 cup grated Parmesan cheese
• 1 cup Italian flavored breadcrumbs
• ¼ cup chopped parsley
• 2 clove garlic, minced
• 1 t. pepper
• 1½ T. salt
• ¼ to ½ cup water 

DIRECTIONS   

1. Mix all ingredients, except breadcrumbs and water, with hands in a large bowl. When mixed, add breadcrumbs and water. Mix well. With finger, poke mixture. If finger does not out clean, add more water.
2. When properly mixed, make into round meat balls. Should make around 28 medium sized meatballs.
3. Brown in saucepan with olive oil (or bake in 350°F oven for 20 minutes) and transfer to Ari's Tomato Sauce.
4. Continue cooking for at least 2 hours.

Recipe Author: Ariane Cleverly

Recipe Image: Drive Me Hungry

Tortilla Lime Soup

INGREDIENTS

• 1 cup onion, chopped and minced
• 8 large garlic cloves
• 6 T. olive oil
• 2 serrano chilies, minced w/seeds removed
• 2 t. cumin
• 1 t. oregano
• 6 cups tomatoes, chopped
• 1 can chopped tomatoes, blended
• 6 cups chicken broth
• ⅔ cup lime juice
  
• ½ cup cilantro, chopped
• 8 small corn tortillas, cut in strips
• ½ cup monterey jack cheese, shredded

DIRECTIONS  

1. In a medium saucepan, sauté onions and garlic in oil.
2. Add chilies, cumin, oregano and sauté a few more minutes.
3. Add the chopped tomatoes and sprinkle with salt. Cover pot and cook gently until tomatoes start to release juice.
4. Add stock and blended tomatoes and simmer covered 25 minutes. Add lime juice and salt to taste.
5. Just before serving, add tortilla strips.  Serve with cilantro and cheese.

Recipe Author: Maryann Kisiel
Recipe Image: Fooddoodz

Garlic Soup

INGREDIENTS   

• 3 T. olive oil
• 8 cloves garlic, halved
• ½ loaf crusty French bread, cut into 1 inch cubes
• 1 t. salt
• ½ t. pepper
• 8 cups chicken stock
• 3 eggs, lightly beaten
• 2 T. fresh oregano and basil
• 1 lime, cut into 6 wedges 

DIRECTIONS  

1. Preheat oven to 325°F. 
2. In a soup pot over low heat, warm the olive oil.  Add the garlic and cook slowly, stirring occasionally, until the oil is well flavored and the garlic is soft.
3. Remove from heat and discard the garlic cloves.
4. Place the bread cubes in a bowl and pour about half of the garlicky oil over them.  Toss well to coat and sprinkle with the salt and pepper and spread out on a baking sheet.  
5. Bake until golden brown and crisp 10-15 minutes.  Remove from oven and set aside.
6. Pour the stock into the soup pot holding the remaining oil.  Place over medium heat and bring to a simmer.
7. Gradually add the eggs to the stock while stirring in a circular motion.  Added the oregano and simmer until the eggs are set about 3 minutes longer.  Remove from heat.
8. Divide the croutons into bowls and ladle the soup over them.  Squeeze lime wedge in the bowl.

Recipe Author: Ariane Cleverly
Image: Lifes Ambrosia

Joan's Escarole Soup

INGREDIENTS   

• 1 large onion, cut in pieces
• 1 large can tomatoes
• pinch of sugar
• salt and pepper to taste.
• mini meatballs (approx. 24 to 30) 
• 2 eggs, beaten
• 2 heads escarole lettuce
• ½ cup Parmesan cheese
• ½ cup rice or mini pasta

DIRECTIONS  

1. Let onions, tomatoes, sugar, salt, pepper and meatballs boil in a large pot of water, and then simmer with small meatballs for about 1 hour.
2. Add 2 heads of escarole, washed well and cut up.  Cook for an additional 15 minutes or until escarole is cooked.
3. 1½ hours before serving throw in about ½ cup of rice.  Cook until rice is done.
4. Just before serving add one to two beaten eggs mixed with ¼ to ½ cup of Parmesan cheese.  Add to rapidly boiling soup, stirring quickly. 
5. Serve hot with more grated Parmesan cheese to taste. 

Recipe Author: Joan Marie Poulin
Recipe Image: Jamie Geller

Vodka Cream Pasta

INGREDIENTS  

• 1 T. extra-virgin olive oil
• 1 T. butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 cup vodka
• 1 cup chicken stock
• 1 can crushed tomatoes (32 oz.)
• coarse salt and pepper
• 16 oz. penne pasta
• ½ cup heavy cream
• 20 leaves fresh basil, shredded

DIRECTIONS  

1. Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half; this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
2. While sauce simmers, cook pasta in salted boiling water until cooked to al dente.
3. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

Recipe Image: Natashas Kitchen

Ari's Spaghetti Sauce

 INGREDIENTS  

• 1 medium onions, chopped
• 2 carrots, chopped
• 4 large garlic cloves
• 1 t. oregano
• 4 large sweet fresh basil leaves
• 1 large cans tomato puree
• 2 large cans crushed tomatoes
• 1 medium can tomato sauce
• 1 small can tomato paste, roasted garlic
• ½ cup water
• 1 jar of White Linen Mariana Sauce

DIRECTIONS  

1. Pour a little olive oil in a skillet and brown onions, and garlic until softened. Simmer on low heat and add oregano, sweet basil, and a dash of salt and pepper.
2. Combine onions, carrots and garlic in a blender with tomato puree, tomatoes, tomato sauce and tomato paste and add at least ½ cup of water. Blend thoroughly.
3. Transfer to a large pot and heat to a boil, reduce heat and simmer for 1-2 hours. Add meatballs.

Recipe Author: Ariane Cleverly

Creamy Mac and Cheese

INGREDIENTS

• 8 oz. macaroni
• ½ t. coarse salt
• 3½ T. butter
• ½ cup finely chopped shallots
• 2 T. all-purpose flour
• 1¼ cups dry white wine
• ⅔ cup heavy whipping cream
• 7 oz. gruyère, grated
• 3 oz. aged gouda, grated or romano
• 2 T. plus 1 t. minced fresh chives
• 1 T. Dijon mustard
• ⅛ t. cayenne
• ⅛ t. freshly ground nutmeg
• ¼ loaf French bread, torn into large pieces

DIRECTIONS

1. Preheat oven to 400° F. Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes. Drain, but do not rinse.
2. In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add shallots and cook until light golden, about 3 minutes. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine and stir, picking up any browned bits from the bottom of the pan. Add cream and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in 2 tbsp. chives, mustard, ¼ t. salt, cayenne, and nutmeg. Stir cooked pasta into cheese mixture; pour all into a 2-qt. baking dish.
3. In a food processor, pulse bread with remaining 1½ T. butter, 1 t. chives, and ½ t. salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes.

Puttanesca

INGREDIENTS  

• 2 T. extra-virgin olive oil
• 4 to 6 cloves garlic, chopped
• 1 tin flat anchovy fillets, drained
• ½ t. crushed red pepper flakes
• 20 black olives, coarsely chopped
• 3 T. capers
• 1 (32-oz) can crushed tomatoes
• 1 (14.5-oz) can diced tomatoes, drained
• dash of black pepper
• ¼ cup parsley, chopped
• 1 pound spaghetti

DIRECTIONS  

1. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
2. Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.

Recipe Author: Food Network

Pasta E Fagioli Bake

INGREDIENTS   

• 8 oz. elbow pasta
• 1 medium onion, diced
• 2 t. + 1 T. olive oil
• 3 garlic cloves, minced
• 2 cans white beans, rinsed
• 1 can plum tomatoes in juice
• ¾ cup chicken broth
• ¼ t. ground pepper
• ½ cup Romano cheese
• 2 slices Italian bread torn into pieces
• 1 T. chopped fresh parsley leaves 

DIRECTIONS   

1. Preheat oven to 400° F. 
2. In a large sauce pan, cook pasta. Drain well, reserving ½ cup pasta cooking water. Return pasta to sauce pan and set aside water.
3. Add 2 t. olive oil and sauté onions for about 5 minutes. Stir in 1 t. garlic and cook 1 minute, stirring. Stir in beans, tomatoes with juice, chicken broth, pepper, breaking up tomatoes; heat to a boiling over high heat. Reduce heat to medium and simmer, uncovered 5 minutes stirring occasionally.
4. Add pasta to bean mixture, ¼ cup Romano cheese and reserved pasta water; toss well. Transfer mixture to 3-quart casserole.
5. In a small bowl, toss bread crumbles with parsley, remaining olive oil, garlic and 2 T. Romano cheese until evenly coated. Sprinkle crumb mixture over pasta. Bake for 15 minutes uncovered, broil top until golden.

Recipe Image: Azgrabaplate

Nutty Gorgonzola Roasted Potato Slices

INGREDIENTS

• 10 small red potatoes
• 1 T. olive oil 
• salt and pepper to taste
  
• 1 cup gorgonzola cheese
• ½ cups chopped walnuts
• 2 T. chopped chives

DIRECTIONS

1. Preheat oven to 400°F. 
2. Slice off end of each potato; discard. Cut potatoes into ¼ inch slices. (about 3 per potato)
3. In a medium bowl, combine potato slices and oil; toss to coat. Arrange slices on ungreased cookie sheet. Sprinkle with salt and pepper. 
4. Bake for 20 minutes or until tender.
5. Meanwhile, in a small bowl, combine cheese, walnuts and chives, mix well.
6. Top each roasted potato slices with 1 T. cheese mixture. Serve warm.

Recipe Author: Pillsbury

Consommé Rice

INGREDIENTS  

• 1 cup rice
• ½ medium onion, finely chopped
• 3 cans consommé soup
• ¼ cup dry sherry
• ½ t. seasoned salt
• ¼  t. black pepper
• small amount of cooking oil

DIRECTIONS  

1. Place small amount of cooking oil in bottom of medium sized pan. Add chopped onions and sauté over medium heat for few minutes.
2. Add uncooked rice. With wooden spoon stir and brown the rice.
3. Add consommé soup and dry sherry. Add seasoned salt and black pepper.
4. When bubbly, lover heat and cook on low heat until liquid is absorbed.

Recipe Author: Joan Marie Poulin

June's Welsh Rabbit

INGREDIENTS  

• 3 T. butter
• ½ cup flour
• ½ t. salt
• ⅛ t. dry mustard
• dash cayenne pepper
• ¾ t. Worcestershire sauce
• 3 cups milk
• ½ pound sharp cheddar cheese, grated

DIRECTIONS  

1. In a double broiler, melt butter. Stir in flour, salt, mustard, cayenne, Worcestershire, and then milk; soak stirring until thickened and smooth.
2. Add cheese, cook stirring occasionally until melted.
3. Serve over toast points.

Recipe Image: The Pioneer Woman

Bread "Gnocchi" with Tomato and Basil

INGREDIENTS

•  8 slices day old, Italian bread
• 3 T. extra-virgin olive oil
• 2 T. butter, cut into pieces
• 4 cloves garlic, finely chopped
• salt and freshly ground black pepper
• 2 cups marinara sauce
• several fresh basil leaves, torn
• 2 cups shredded mozzarella

DIRECTIONS

1. Preheat broiler.
2. Heat a large nonstick skillet over medium heat. Chop bread into bite size pieces. Add extra-virgin olive oil, butter and garlic to the skillet. Melt butter into oil then add the bread. Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes.
3. Add the tomato sauce. Turn to coat and warm the tomato sauce, 3 to 4 minutes. Remove the bread gnocchi and tomatoes from heat and transfer to a casserole dish, top with basil then cover the dish with cheese. Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately.

Recipe Author: Rachel Ray

Creamed Spinach

INGREDIENTS  

•  4 T. butter - divided
• ¼ cup all-purpose flour
• ¼ t. salt
• ¼ t. black pepper
• 1 dash ground nutmeg
• 1 cup fat free half and half 
• 3 oz. cream cheese 
• 1 sm. onion - minced
• 3 cloves garlic - minced
• 15 oz. frozen chopped spinach 
• ¼ cup water
• ¼ cup grated Parmesan cheese 

DIRECTIONS  

1. In a 2-quart saucepan over medium-low heat, melt 2 T. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese.
2. Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside.
3. In a skillet over medium-high heat, cook onions and garlic in remaining 2 T. butter until transparent; stir spinach and water into pan.
4. Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes.
5. Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout.
6. Remove from heat; fold in Parmesan cheese.

Recipe Image: dishmaps.com

Baked Artichoke Hearts

INGREDIENTS  

•  2 cans artichoke hearts in water, drained
• 1 T. extra-virgin olive oil
• 1 ripe lemon 
• 1 T. butter 
• 3 cloves garlic, chopped 
• 6 flat anchovy fillets 
• 1 cup Italian style bread crumbs
• ¼ cup chopped flat leaf parsley 
• ¼ cup grated Parmesan cheese
  
• black pepper and salt to taste

DIRECTIONS  

1. Preheat oven to 400° F. 
2. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1 lemon over the hearts. 
3. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

Recipe Author: Rachael Ray
Photo: Cookstr

Polpette di Artichoke

INGREDIENTS

•  2 cans artichoke halves or bottoms, minced
• 2 eggs
• ½ cup grated cheese
• ½ cup bread crumbs 
• chopped parsley
• 2 garlic clove, chopped
• splash of water
• pepper and salt to taste
  

DIRECTIONS

1. Drain artichokes and squeeze to remove water.  Chopped until finely minced.
2. Add all ingredients.  Make into small meatballs. Add water to form balls.
3. Pan fry for a few minutes.
4. Preheat oven to 375°F. Place in shallow baking dish coated with olive oil and cook for 20 minutes.
5. Serve with marina sauce.

Recipe Author: Ariane Cleverly

Artichoke Gratinata

INGREDIENTS  

• 3 T. olive oil 
• 2 garlic clove, minced 
• 2 cans artichoke hearts
• 2 T. chopped fresh parsley leaves 
• ¾ t. salt 
• ¼ t. freshly ground black pepper 
• ⅛ t. red pepper flakes 
• ½ cup chicken broth 
• ¼ cup Marsala wine 
• 2 T. butter 
• ⅓ cup plain bread crumbs 
• ⅓ cup grated Parmesan

DIRECTIONS

1. Preheat the oven to 450° F. 
2. Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish. 
3. Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

Recipe Author: Food Network

Roasted Shrimp with Thousand Island Dressing

INGREDIENTS  

• ½ t. kosher salt
• ½ t. freshly ground black pepper
• ½ T. olive oil
• ½ T. freshly squeezed lemon juice

For the Dressing:  

• ¾ cup mayonnaise
• ¼ cup ketchup
• 1 t. minced capers
• 1 t. minced gherkins
• 1 T. sweet pickles
• 1 t. lemon juice
• pinch of salt and pepper

DIRECTIONS  

1. Preheat the oven to 400º F.
2. Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.
3. For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

Recipe Author: Barefoot Contessa

Quiche Lorraine

INGREDIENTS  

• 1 pie crust
• ½ lb. asparagus, chopped
• 1 cup Gruyere cheese
• 4 eggs
• 1 T. flour
• 1½ cups milk 
• ½ t. salt
• fresh ground pepper
• ⅛ t. nutmeg
• 2 T. butter, melted

DIRECTIONS  

1. Partially bake pie crust for 10 minutes.
2. Place asparagus and cheese in the pie crust
3. Combine remaining filling ingredients in a bowl, stirring with a wire whisk.
4. Preheat oven to 375°F.
5. Pour mixture into the shell and bake for 30 minutes or until quiche has puffed slightly. 

Recipe Author: Ariane Cleverly

Recipe Image: Culinary Hill

No-Crust Spinach Quiche

INGREDIENTS  

• 1 16 oz. carton small curd cottage cheese
• 1 10 oz. pkg. frozen spinach, thawed
• 1½ cup cubed sharp cheddar cheese
• 3 eggs, beaten
• ¼ cup butter, melted
• 3 T. flour
• 1 T. onion, minced
• 1 T. lemon juice
• 1 t. salt

DIRECTIONS  

1. Mix ingredients thoroughly.
2. Turn into buttered 9" quiche pan.
3. Bake at 325°F 40 minutes.

Recipe Author: June Cleverly

Crepes by Florence

 INGREDIENTS  

• 4 eggs 
• 1 cup milk 
• 1 cup cold water
• 2 cups flour
• 4 T. butter

DIRECTIONS  

1. Blend at top speed for about 1 minute first 4 ingredients.
2. Add 4 T. melted butter or margarine. Blend again for 1 minute.
3. Refrigerate for 4 to 8 hours, preferably overnight.
4. Use small to medium size Teflon coated pan. Coat with cooking spray, only once. Pour batter slowly and distribute evenly to desired thickness. Use fork to loosen edges. Flip over and cook on the other side, until slightly brown. Do not overcook.
5. Serve with butter or sour cream and top with brown sugar. Suggested other toppings: mushrooms, shredded chicken, spinach, ham, turkey, honey, berries & cream, etc.

Recipe Author: Florence Poulin

Mushroom-Garlic Cream Tartlets

INGREDIENTS    

• 2 T. butter
• 1 8 oz. pkg. fresh mushrooms, finely chopped
• 1 T. all purpose flour
• 1 T. finely chopped onion
• 2 garlic cloves, minced
• ½ whipping cream
• ¼ cup grated Parmesan cheese
• 1-8 oz. can Pillsbury
• Crescent dinner rolls
• 2 T. chopped fresh parsley
  

DIRECTIONS  

1. Preheat the oven to 350°F.
2. Melt butter in large skillet over medium hear. Add mushrooms, flour, onion and garlic; mix well. Cook 5 minutes or until vegetables are tender, stirring frequently. Add cream and cheese; mix well. Cook 2 to 3 minutes or until most of liquid has evaporated, stirring frequently.
3. Unroll dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides, leaving corners of dough extended over edges of each cup.
4. Spoon 1 heaping teaspoon mushroom mixture into each cup. Bake for 9 to 12 minutes or until golden brown. Sprinkle with parsley. 
5. Remove tartlets from pan. Serve warm. Store in refrigerator.

Recipe Author: Pillsbury

Spinach Pie

INGREDIENTS    

• 2 pkgs. frozen chopped spinach
• 2 cups cottage cheese, blended
• 4 eggs, beaten
• 2 t. salt
• ½ t. pepper
• dash of nutmeg
• ¼ cup grated Parmesan cheese
• 1 T. butter
• paprika

DIRECTIONS  

1. Cook spinach and drain well.
2. With hand mixer, blend the cottage cheese and eggs together.
3. Add next ingredients and place in pie plate.
4. Dot with butter, sprinkle with additional grated cheese and paprika.
5. Bake at 350° F for 20 minutes.
6. Cool slightly and cut in wedges.

Recipe Author: Joan Marie Poulin

Simmered White Beans

INGREDIENTS

• 2 can Cannelloni beans, drained and rinsed
• ½ t. dried oregano
• 1 t. chopped rosemary
• 3 cloves of garlic, minced
• 1¼ cup of chicken broth
• 1 T. of olive oil
• salt and pepper to taste

DIRECTIONS

1. Put all ingredients into a medium saucepan and simmer, uncovered, for 5 to 10 minutes.
2. Cover and simmer for about 15 minutes more.
3. Serve immediately with slices of lemon and basil.

Recipe Image: Insockmonkeyslippers

Cambodian Cucumber Salad

INGREDIENTS  

• 2 medium cucumbers
• 1 t. sugar
• 1 T. rice wine vinegar
• 2 cloves minced garlic
• 4 T. soy sauce
• 1 t. sesame oil
• ½ t. seasoned salt
• few drops of hot sauce
• sprinkle with sesame seeds

DIRECTIONS  

1. Cut 2 peeled cucumbers lengthwise. Using a small spoon, scoop out the seeds. Sprinkle a pinch of salt on the cut sides, place cut side down on paper towels to drain. After 30 minutes, pat the cucumbers dry and cut them into ½ inch pieces like half moons. Or thinly slice cucumbers with skin on.
2. In a small bowl, mix the 1 t. sugar, 1 T. rice vinegar, 1 clove minced garlic, 4 T. soy sauce, 1 t. sesame oil, salt and hot sauce. Coat each cucumber pieces individually in the mixture and place in a salad bowl. Once all the cucumber pieces are in the bowl, pour remaining mixture over the cucumbers.
3. Let sit for 1 hour in refrigerator before serving. Sprinkle with sesame seeds.

Recipe Author: Joan Marie Poulin

Cowboy Caviar

INGREDIENTS 

• 1 can black beans, drained, rinsed
• 1 can (4 oz.) chopped olives, drained
• small onion, finely chopped (¼ cup)
• 2 garlic clove, finely chopped
• 2 T. vegetable oil
• 2 T. lime juice
• ¼ t. salt
• ¼ t. crushed red pepper
• ¼ t. ground cumin
• ⅛ t. pepper
• 1 pkg. (8 oz.) cream cheese
• 2 hard-cooked eggs, chopped
• 1 green onion, sliced
• Tortilla chips

DIRECTIONS

1. Mix all ingredients except cream cheese, eggs, onion and chips.
2. Cover and refrigerate at least 2 hours.
3. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese.
4. Arrange eggs on bean mixture in ring around edge of plate; sprinkle with onion. Serve with tortilla chips.
5. Serve with dip-size corn chips, in pastry shells, or crackers.

Recipe Author: Betty Crocker

Stuffed Mushrooms

INGREDIENTS   

• 1 lb. mushrooms, stems removed
• 2 T. olive oil
• 1½ T. grated Parmesan cheese
• 2 cloves garlic, minced
• 1 small onion, minced
• ½ cup Italian style breadcrumbs
• 1 T. chopped parsley
• 2 T. butter, melted
• salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 350°F.
2. Mix stuffing ingredients and a bowl.
3. Stuff each mushroom cap and place in a baking pan.
4. Sprinkle with olive oil.
5. Bake for 15-20 minutes.

Recipe Author: Rose Scileppi
Photo: Photo Image

Shrimp Toast

INGREDIENTS     

• 1 lb. shrimp, peeled
• 2 egg whites
• white bread, crust removed
• oil for deep frying
• 2 oz. white sesame seeds
• 1½ t. salt
• 2 t. corn starch
• 1 T. water 

DIRECTIONS   

1. Finely chop the shrimp and mix with salt, corn starch and water.
2. Beat the egg whites to soft peaks and fold into the shrimp, mixing well.
3. Spread thickly over the bread and coat with sesame seeds. Flatten topping.
4. Deep fry the bread, shrimp side down for ½  minute. Turn and fry another ½ minute. Do not overcook.
5. Cut up in triangle shapes and serve.

Recipe Author: Joan Marie Poulin

June's Shrimp Dip

INGREDIENTS    

• 1½ cup cottage cheese
• ⅔ cup sour cream
• ⅓ cup mayo
• 1 bag of small shrimp
• 2 T. lemon juice
• ¼ t. onion powder
• dash of Tabasco and salt  

DIRECTIONS    

1. Mix all ingredients and serve with Frito's.

Recipe Author: June Cleverly