Strawberry Bread

Strawberry Bread
By: Heather Bassett

3 cups All-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups granulated sugar
½ cup plain yogurt
4 eggs
2 (10oz) package of frozen strawberries, thawed and undrained
OR (1) 16oz container of fresh strawberries, washed and sliced
1 ¼ cup vegetable or canola oil
1 ¼ cup chopped nuts (optional)

Mix together the dry ingredients. Combine the wet ingredients in a separate bowl. Mix together both the wet and dry ingredients. Grease 2 loaf pans. Bake at 350 degrees for approx 1 hour. Test center for doneness. Cool in pan for 10 minutes. Turn out onto cooling racks. Freezes well. Very moist and yummy. One of Rosanna’s favorite breads~

Risotto with Peas and Scallions

Risotto with Peas and Scallions
By: The Culinary Institute of America’s

8 ¼ cups vegetable broth, or as needed
2 Tablespoons olive oil
1 onion, finely chopped
2 ¾ cups Arborio rice
2 cups green peas, frozen
8 scallions (green onions), sliced
1 Tablespoon butter
2 teaspoons salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
1 cup parmesan cheese, grated, plus additional for garnish, or to taste

Bring the broth to a boil in a medium saucepan. Reduce the heat and simmer.

Heat 2 Tablespoons of the oil in a large saucepan. Add the onion, reduce the heat, and sauté for 1 minute. Add the rice and cook, stirring to coat, about 2 minutes.

Add about 1/3 of the simmered vegetable broth to the rice and cook, stirring constantly, until the rice absorbs all of the broth, about 6-8 minutes. Add the same about of broth again and simmer, stirring, until the broth is absorbed, 6-8 minutes more. Add the remaining broth and simmer, stirring, until the risotto has a creamy consistency and the rice is tender, about 6-8 minutes more.

Before all of the liquid is absorbed, add the peas and 1 cup of the scallions (green onions). Stir in the butter, salt, pepper; and cheese. Garnish with additional grated cheese, if desired, and the remaining scallions.

Makes 8 servings
Preparation time: 40 minutes

Oregano and Roasted garlic pesto

Oregano and Roasted garlic pesto
By: The Culinary Institute of America’s

¼ cup gently packed fresh marjoram or Italian oregano leaves
1 cup gently packed fresh flat-leaf parsley and tender sprigs
1 ½ Tablespoons roasted garlic paste
¼ cup raw walnut pieces
1 teaspoon balsamic vinegar
½ teaspoon salt
6 Tablespoons extra virgin olive oil

Put all the ingredients except the oil in a food processor and pulse until the mixture is finely ground. With the machine running, pour in the olive oil in a steady stream. Stop and scrape down the sides, then continue to process until the sauce is smooth and slightly creamy. Taste and add additional salt if needed. Store tightly covered in the refrigerator for up to 1 week.

Makes scant 1 cup

Classic basil pesto

Classic basil pesto
By: The Culinary Institute of America’s

3 cloves garlic, peeled
4 Tablespoons raw pine nuts
¼ teaspoon salt
3oz stemmed sweet basil leaves (about 3 cups gently packed)
½ cup extra virgin olive oil
½ cup freshly grated Parmigiano-Reggiano Cheese

Food Processor Method:
Process the garlic, pine nuts, and salt until finely ground, about 15 seconds. Add the basil leaves and process in spurts until no whole leaves remain. With the machine running, pour the oil through the feed tube in a steady stream. Stop and scrape down the sides, then process for several more seconds. The mixture should be ground to a paste like consistency but a little of the leaves texture should remain. If necessary, quickly pulse the mixture again. Add the cheese and pulse until just incorporated.

Makes 1 cup, enough for 1lb dried pasta.

Angel hair pasta with shrimp

Angel hair pasta with shrimp
By: Anne-Marie Chorak

1lb pre-cooked shrimp (cleaned with water and remove tails)
6oz feta cheese with basil and tomato flavor, crumbled
1 red onion, chopped
1 large tomato, diced
½ teaspoon dried parsley
½ teaspoon dried basil
¼ teaspoon dried oregano
2 garlic cloves, chopped
1 teaspoon lemon juice
½ cup white wine or chicken broth
½ teaspoon brown sugar
Olive Oil
Angel hair pasta cooked according to package directions. ½ lb of dry pasta.

In a large skillet heat olive oil on medium-high heat. Sauté onion and garlic until soft. Add tomato, wine or chicken broth, lemon juice, parsley, basil and oregano. Cook for 2 minutes. Add shrimp and ½ of feta cheese container. Cook for 5 minutes or until feta cheese has melted. Add brown sugar.

Cook angel hair pasta according to package directions. This only takes about 4 minutes once your water has come to a boil so don’t do this step ahead!

Pour drained, cooked, angel hair pasta over shrimp sauce. Mix with remaining feta cheese. Stir together. Bon Appetite~

4 stars….Rosanna loves…WOW!!!

Angel hair pasta with pesto

Angel hair pasta with pesto
By: Williams-Sonoma

Pesto:
2 Tablespoons pine nuts
1 ½ cups firmly packed fresh basil leaves
2 large cloves of garlic, minced
Salt and pepper to taste
½ cup baby spinach, stems removed and leaves coarsely chopped
½ cup extra-virgin olive oil
1 Tablespoon fresh lemon juice
1/3 cup grated parmesan

To make the pesto, in a small dry frying pan over medium heat, toast the pine nuts, shaking the pan frequently, until pale gold, about 2 minutes. Transfer the nuts to a plate and let cool.

Bring a small saucepan ¾ full of water to a boil over high heat. Add the basil, pressing down with a spoon to immerse the leaves, then immediately drain in a colander. Scrape the leaves into a bowl of ice water, stir, and let cool for 3 minutes, then drain again. Squeeze small handfuls of the basil to extract as much water as possible and chop coarsely.

With a mortar or mini food processor:
Combine the pine nuts, garlic and 1 teaspoon salt. Pound/pulse to a smooth paste. Add half the basil and pound/pulse. Add remaining basil and pound/pulse until smooth. Add ¼ teaspoon pepper, pound/pulse. Add the olive oil 2 Tablespoons at a time, pound/pulse, scraping down the sides until a smooth past forms; add the lemon juice to the mixture and stir. Transfer to a nonreactive bowl and fold in the cheese.

For Angel hair pasta:
Kosher salt
1lb angel hair pasta
Grated parmesan cheese for serving

Bring a large saucepan ¾ full of water to a rapid boil over high heat *the key to pasta is giving it enough room using a large tall saucepan, letting the water “taste like the sea” by adding enough salt, and not moving the pasta much once it comes to a boil*. Add 1 Tablespoon kosher salt and the pasta and cook until al dente. Drain the pasta, reserving ¼ cup of the cooking water. Put the pasta in a warmed serving bowl. Add the pesto and the reserved water and toss to coat the pasta evenly. Serve at once, and pass the grated parmesan at the table.

Makes 4 servings.

Heartwarming Chili

Heartwarming Chili
1lb hamburger
1 small yellow onion; chopped
1 yellow bell pepper; seeded and chopped
1 Tablespoon minced fresh garlic
2-3 Tablespoons chili powder (if you don’t like a lot of spice, only go with the 2 Tabl.)
1 Tablespoon ground cumin
1 Tablespoon dried oregano leaves
½ teaspoon roasted pepper seasoning
1 can (14oz) petite diced tomatoes
1 can (14oz) fired roasted tomatoes
1 ½ - 2 cans beef broth
¼ cup A-1 steak sauce
1 can black beans; drained and rinsed

In an 8qt stockpot brown hamburger. Season with salt and pepper. Add diced yellow onion, bell pepper, and garlic. Cook 5 minutes. Add everything but the black beans. Bring to a boil. Reduce heat to low and simmer 1-4 hours (may need more liquid if you chose to let it cook for 4 hours. The sauce will reduce down and thicken the chili over time), uncovered, so the aroma can fill the house. ½ hour before serving add the black beans. *Allow black beans to simmer in chili at least ½ hour before you serve* Stir occasionally. Leftovers are perfect as the flavors mellow overnight! Serve with grated cheese and sour cream. Great with cornbread~

Buttermilk cornbread

Buttermilk Cornbread
By: Jeremy Jackson
1 Tablespoon plus ¼ cup canola oil
1 ½ cups yellow cornmeal
¼ cup plus 2 Tablespoons all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups buttermilk
1 large egg

Preheat your oven to 450 degrees (not convection). Put 1 Tablespoon canola oil into a 9x9 deep dish pie plate (preferably stoneware). Place dish into warm oven and let heat up while you make the batter.

Whisk the dry ingredients together until they are well combined and there aren’t any lumps. In a separate bowl whisk the buttermilk, egg and ¼ cup oil together until they are smooth. Pour wet ingredients into the dry ingredients. Stir until just combined (don’t over mix).

Carefully removing pan from oven pour batter into dish. The batter will sizzle as it hits the hot oil! Bake cornbread for 20 minutes. Immediately cut into wedges and served with whipped butter melted over it and lots of honey!!! Serve hot. Leftovers become dry…if you have any!

Lasagna

Lasagna
8 lasagna noodles cooked, drained and cooled according to package directions

Brown 1lb of hamburger
*If you want to go meatless consider using roasted vegetables such as yellow squash, zucchini, eggplant, etc instead of the meat*
Add to the browned meat:
1 clove of garlic, pressed (or 1/8 teaspoon garlic powder)
1 Tablespoon dried parsley
¼ teaspoon chili powder
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
14oz petite diced tomatoes with juice or 2 large fresh tomatoes, chopped
6 oz can of tomato sauce (or pre-made spaghetti sauce)

Simmer uncovered until thick 35 minutes on medium-low heat, stirring occasionally.

In the meantime combine in a medium bowl:
2 cups cottage cheese or ricotta cheese
1 beaten egg
¼ teaspoon pepper
1 Tablespoons dried parsley
¼ cup grated parmesan cheese
1 lb mozzarella cheese; grated- divided (use ½ of amount inside cottage cheese mixture and remaining amount left out to top)

In a glass 8x8 pan place enough sauce to cover bottom (to prevent noodles from sticking). Spread ½ noodles, ½ cottage cheese mixture, ½ grated mozzarella cheese, and then ½ sauce (or roasted vegetables if going meatless). Repeat one more time. Top with fresh remaining mozzarella. Cover with non-stick foil (it will be tight and mixture may overflow a bit- if concerned about overflowed juices in oven place backing sheet underneath pan). Bake at 375 degrees (not convection oven) for 30 minutes.

Frog's Eye Salad

Frog's Eye Salad
By: Anna Thorsted

1/3 cup granulated white sugar
1/4 tsp salt
3/4 TBLSP flour
1 egg beaten
Mix flour with sugar and salt; add egg

3/4 cup pineapple juice (or orange juice)
Mix pineapple juice with egg mixture and
cook until thick, stirring constantly (about 8-10 min)

1/3 box acini di pepe pasta
Cook acini de pepe until tender, about 10-11 min.

Drain pasta and mix with thickened egg mixture;
refrigerate overnight. Mixture becomes thick and clumped together.
Loosen up with spoon before adding fruit, etc…

Before serving, add the following:
4 oz can crushed pineapple drained
1/3 cup sweetened coconut (optional)
8 oz tub cool whip topping, defrosted in fridge
1/2 TBLSP lemon juice
4 oz can mandarin oranges
1 cup miniature marshmallows
8oz can pineapple tidbits drained
Serve Cold

Beef and Broccoli Stir-fry

Beef and Broccoli Stir-fry
¼ cup soy sauce
1 Tablespoon lemon juice
½ Tablespoons cornstarch
½ Tablespoons firmly packed brown sugar
1 clove garlic, pressed
¼ teaspoon black pepper

In a small bowl, combine above ingredients with a whisk. Set aside. Do not double; it will be too strong.

1 lb Tri-tip meat, sliced into ¼” thick slices
½ medium yellow onion, thinly sliced
2 medium heads of broccoli, rinsed, patted dry and florets only used (discard stems)

Heat 1 Tablespoon vegetable or olive oil in a large stir-fry style skillet over medium-high heat. Add beef and stir-fry until almost cooked thru (there is some “carry-over time” that the beef still cooks while off the heat and it is added back into the heat at the end, so take care not to overcook the meat or it will be tough); about 8 minutes. Transfer beef to a plate and cover to keep warm.

Heat 1 more Tablespoon of oil in the skillet. Add the onion and stir-fry for about 3 minutes to caramelize. Add broccoli florets to skillet with the onion still in skillet. Add ½ cup water and bring to a boil. Cover, and reduce heat and simmer for 5-8 minutes (depending on how crunchy you like your broccoli).

Return beef to skillet and add soy sauce mixture. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes (the sauce will thicken quickly because of the cornstarch!). Serve hot over steamed rice or noodles.

Artichoke dip with Pita chips

Artichoke Dip
1 (8oz) cream cheese; softened
1 cup parmesan cheese
½ cup mayonnaise
½ cup sour cream
4oz or 1 cup marinated artichoke hearts; drained and chopped
2 garlic cloves; pressed
1 teaspoon dill seasoning

Mix all ingredients well. Place in a small dish. Bake at 350 degrees for 20 minutes or until the top is brown and bubbly. Serve with bread.

Seasoned Pita Chips:
1 cup butter; softened
2 Tablespoons parsley (fresh); minced
1 Tablespoon green onions (green part especially); minced
3 garlic cloves; pressed
1 Tablespoon fresh lemon juice

Combine all ingredients in a small bowl. Blend thoroughly. Cover and let rest on countertop for at least one hour for the flavors to meld.

Take 6 pita rounds and cut into triangles. Preheat oven to 450 degrees. Spread each pita triangle with butter blend. Arrange triangles on baking sheets lined with foil. Bake until lightly browned (about 5 minutes). It doesn’t take long to cook, so don’t turn your back on the oven!

Crock Pot Macaroni and Cheese

Crock Pot Macaroni and Cheese
5 cups cooked and strained according to package directions rotini pasta (or 1#/box “Barilla” twirly pasta)
2 cups shredded Monterey jack cheese
2 cans (12oz each) Evaporated milk
1-2 cups shredded sharp cheddar cheese
1 can (4oz) diced green chilies (mild, drained) (OPTIONAL)
2 medium tomatoes, seeded and chopped (OPTIONAL)
5 green onions, sliced (OPTIONAL)

Combine all ingredients in crock pot, except tomatoes and green onions. Mix well. Cover; cook on HIGH for 1-2 hours, stirring twice.

Stir in tomatoes and green onions; continue cooking until hot.

Makes 4-6 servings

Cheesy macaroni

Cheesy Macaroni
4 cups cooked elbow macaroni, drained
1 cup Vintage White Cheddar Cheese; grated
1 cup Gruyere cheese; grated (can be found in specialty stores or in cheese departments; expensive (about $10 for this one cup and the entire rind needs to be removed and discarded, so you lose some, BUT well worth the flavor and quality of cheese; most “good” mac and cheeses ask for Gruyere cheese!)
3 eggs, beaten
½ cup sour cream
4 Tablespoons butter, cut into pieces
½ teaspoon salt
1 cup milk
½ cup “Panko” fine dry bread crumbs

Preheat oven to 350 degrees.

Once you have the macaroni cooked and drained place in a large bowl and while still hot add the cheeses. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 glass casserole dish and top with panko bread crumbs. Bake for 40 minutes. Top with additional cheese if desired.

Simple Stroganoff

Simple Stroganoff
1 can Campbell’s cream of mushroom soup
1 can milk
1 ½ cups grated sharp cheddar cheese (or vintage white if you want the color to remain white)
½ pound ground hamburger
1 teaspoon season salt
1/3 package elbow macaroni noodles, cooked and drained according to package directions

Brown hamburger and season with season salt. Drain fat. Add cream of mushroom soup and milk. Simmer on low heat stirring frequently so that it does not burn on the bottom. Mix mushroom sauce with cooked and drained pasta. Top with cheese. Bake at 350 degrees (not convection oven) in an 8x8 glass baking dish for 30 minutes.

This meal is really good with garlic bread and a green salad.

Chunky Potato Soup

Chunky Potato Soup
3 medium red potatoes
2 cups water
1 small yellow onion
3 Tablespoons butter
3 Tablespoons all-purpose flour
Ground black pepper
3 cups milk
½ teaspoon sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham
1 can drained corn (OPTIONAL)

Peel Potatoes and cut into 1 inch cubes

Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper to taste. Cook 3-4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Add corn (OPTIONAL). Continue until corn is warmed by the soup. Store leftovers, covered, in refrigerator for up to 3 days.

Helpful hints and measures

Dry Measures:
Dash= less than 1/8 teaspoon
3 teaspoons= 1 Tablespoon
4 Tablespoons= 1/4 cup
5 Tablespoons + 1 teaspoon= 1/3 cup
8 Tablespoons= 1/2 cup
10 Tablespoons + 2 teaspoons= 2/3 cup
12 Tablespoons= 3/4 cup
16 Tablespoons= 1 cup

Liquid Measures:
2 Tablespoons (liquid)= 1 fluid ounce
8oz (liquid)= 1 cup
2 cups= 1 pint
2 pints= 1 quart
4 cups= 1 quart
4 quarts= 1 gallon
4oz (weight)= 1/4 lb
8oz (weight)= 1/2 lb
12oz (weight)= 3/4 lb
16oz (weight)= 1lb

Liquid Substitutes:
1 cup milk= 1/2 cup water + 1/2 cup evaporated milk
1 cup buttermilk= 1 Tablespoon vinegar (or lemon juice) + 1 cup milk
1 cup mayonnaise= 1 cup sour cream or yogurt
1 egg= 2 egg whites or 2 egg yolks or 1/4 cup frozen egg product
15oz tomato sauce= 6oz tomato paste + 1 cup water
Wine, white or Red= Apple, Grape or Cranberry juice

Dry Substitutes:
1 Tablespoon cornstarch= 2 Tablespoons flour (note that flour will yield a flour taste until cooked for at least 30 minutes)
1oz unsweetened chocolate= 3 Tablespoons cocoa + 1 Tablespoon butter or vegetable oil
1 teaspoon baking powder= 1/2 teaspoon cream of tarter + 1/4 teaspoon baking soda
1 clove garlic= 1/8 teaspoon garlic powder
1 Tablespoon fresh herbs= 1 teaspoon dry herbs
1 teaspoon dry mustard= 1 Tablespoon perpared mustard

Cliff's Perfect Salmon

Cliff’s Perfect Salmon

Preheat oven to 400 degrees (preferably not convection)

(2) Salmon Fillets (about 1lb)

In a large piece of non-stick foil place the fillets in center. Cover both sides with about 1 cup mayonnaise (don’t skimp).

Season with the following:
Lemon Pepper (about ½ teaspoon)
Mustard Powder (about 1 teaspoon)
2 teaspoons lemon juice
Salt and pepper to taste
Honey (about 1 Tablespoon)
Panko bread crumbs (about ¼ cup)

Wrap in tin foil, making sure not to allow leakage (wrap in extra layer if needed). Cook in oven for about 25-30 minutes depending on thickness of fillets.

Italian Tuna Sandwich Spread

Italian Tuna Sandwich Spread
¼ cup sundried tomatoes; drained and sliced
¼ red onion; chopped
12oz. tuna; chilled, juice drained and flaked with fork
1 rib celery; chopped
¼ cup olives; sliced
1 Tablespoon capers; rinsed
¼ cup mayonnaise
1 teaspoon lemon zest
Juice ½ fresh lemon
2 Tablespoons fresh basil; chopped
Salt and pepper to taste (not too much; the capers yield some salt)

Delicious on fresh or toasted bread.

Halibut in Lemon Cream Sauce

Halibut in Lemon Cream
2lb Halibut Fillets
1 cup Heavy Whipping Cream
1 Tablespoon finely chopped yellow onion
1 teaspoon lemon zest
4 teaspoons fresh lemon juice
Lemon slices

Butter a 8x8 glass baking dish. Place Halibut fillets in dish. Sprinkle the fish pieces lightly with kosher salt.

Combine the cream, onion, lemon peel and lemon juice with ½ teaspoon salt and pour over the fish.

Bake uncovered at 400 degrees for 20 minutes. Garnish with lemon slices.

Perfect with mashed potatoes and steamed asparagus~