Linda's One Skillet Meal
1 1/2 T. extra virgin olive oil
1 pound Bob Evan's Original Recipe sausage
onions, sliced thin
carrots, sliced thin
potatoes, sliced thin
unsalted butter
parsley
Preheat oven to 325 degrees. In large skillet, over low heat, add oil.
When oil is hot, add sausage and fry until lightly browned. Place on paper
towels to drain. Place sausage in oven-safe baking dish. Then add a layer
of onions, potatoes, a little butter, onions, carrots, a little more butter.
Finish with parsley. Cover and bake for 50 to 60 minutes. Serves 4 to 6.
Dijon Romano Chicken
2 medium onions, peeled, cut in quarters
6-8 small to med peeled garlic cloves
2# skinless boneless chicken
1/2 c. unsalted butter
2 t. yellow or Dijon mustard
1/2 c. bread crumbs
1 t. low sodium soy sauce
1/2 c. Romano cheese
Preheat oven to 350 degrees. Spray glass baking dish with non-stick
cooking spray. In medium bowl, melt butter in microwave. When butter has
melted, mix in mustard & soy sauce. In another medium bowl, mix bread
crumbs and Romano cheese. Cut chicken in large bite size pieces. Remove any
fat. Place chicken on skewers, 1 piece at a time, alternating with garlic &
onion. Thoroughly coat skewed chicken with butter mix. Place skewed chicken
in bread crumb mixture. Pat lots of bread crumbs on. Place chicken in baking
dish and cover. Bake for 75 min. Serve.
2 medium onions, peeled, cut in quarters
6-8 small to med peeled garlic cloves
2# skinless boneless chicken
1/2 c. unsalted butter
2 t. yellow or Dijon mustard
1/2 c. bread crumbs
1 t. low sodium soy sauce
1/2 c. Romano cheese
Preheat oven to 350 degrees. Spray glass baking dish with non-stick
cooking spray. In medium bowl, melt butter in microwave. When butter has
melted, mix in mustard & soy sauce. In another medium bowl, mix bread
crumbs and Romano cheese. Cut chicken in large bite size pieces. Remove any
fat. Place chicken on skewers, 1 piece at a time, alternating with garlic &
onion. Thoroughly coat skewed chicken with butter mix. Place skewed chicken
in bread crumb mixture. Pat lots of bread crumbs on. Place chicken in baking
dish and cover. Bake for 75 min. Serve.
Baked Pork Chops and Sweet Potatoes
4 c. sweet potatoes, sliced
4 T. all-purpose unbleached flour
3 T. light brown sugar
3 t. cinnamon
2 T. lemon juice
1 T. grated orange rind
1 orange, sliced
1 1/2 c. boiling low sodium vegetable broth
Preheat oven to 350 degrees. In large bowl, combine all above
ingredients. Pour into large baking dish that has been sprayed with no-stick
cooking spray.
To prepare chops:
4 T. all-purpose unbleached flour
2 t. celery salt
Combine above 2 ingredients in medium bowl.
7 thick rib pork chops
Place chops, one at a time in flour mixture and coat lightly. Place on top
of potatoes. Cover and bake 1 hour. Uncover and bake another 10 minutes or
until nicely browned. Serves 7.
4 c. sweet potatoes, sliced
4 T. all-purpose unbleached flour
3 T. light brown sugar
3 t. cinnamon
2 T. lemon juice
1 T. grated orange rind
1 orange, sliced
1 1/2 c. boiling low sodium vegetable broth
Preheat oven to 350 degrees. In large bowl, combine all above
ingredients. Pour into large baking dish that has been sprayed with no-stick
cooking spray.
To prepare chops:
4 T. all-purpose unbleached flour
2 t. celery salt
Combine above 2 ingredients in medium bowl.
7 thick rib pork chops
Place chops, one at a time in flour mixture and coat lightly. Place on top
of potatoes. Cover and bake 1 hour. Uncover and bake another 10 minutes or
until nicely browned. Serves 7.
Linda's Johnny Marzetti
1 pound elbow macaroni
a little extra virgin olive oil
1 pound Bob Evan's Original Recipe sausage
1 large white onion, chopped
3 garlic cloves, sliced
1 14 oz. can Hunt's fire roasted diced tomatoes, not drained
2 26 oz. cans Hunt's no sugar spaghetti sauce
1/2 pound fresh Pecorino Romano cheese, grated
In a large pot. bring water to a boil and cook the elbow macaroni
according to package directions, but shorten the boiling time by 10
minutes. While macaroni is cooking: In a medium skillet, over medium high
heat, add oil and let heat for 1 minute. Add sausage, and onions. Stir
frequently and break up large clumps of sausage. When sausage is almost
completely browned, add garlic. When sausage is completely browned, add
tomato sauce and tomatoes with juice. Stir and let simmer over medium
heat. Preheat oven to 325 degrees. Drain the macaroni when it is done.
Add macaroni to large bowl. Gently pour sauce over macaroni. Add most
of the cheese but save some for the topping. Stir macaroni and sauce until
well mixed. Pour into large oven-safe dish. Sprinkle remaining cheese on
top. Cover and bake for 1 hour. Serve with small side salad or garlic bread.
Serves 8.
White Clam Sauce over Angel Hair Pasta
2 10 oz. cans whole baby clams with juice
1/4 c. extra virgin olive oil
4 T. unsalted butter
4 to 5 garlic cloves, minced
1/8 c. fresh parsley, minced and a little for garnish
In large pot, bring water to a boil. Add pasta and cook. While pasta
is cooking: Drain clams. Reserve liquid. In medium-size pan, heat oil,
butter and garlic over medium-high heat until garlic is lightly brown. Add
parsley and clam liquid. Increase heat to high and bring to a boil. Reduce
heat to low. Simmer, uncovered for 10 minutes to blend flavors. Stir
occasionally. While broth is simmering, mince clams. After 10 minutes of
simmering, add clams to broth. Heat for 2 minutes only so clams will not
be tough. Stir occasionally. Placed cooked and drained angel hair pasta on
plates. Using soup ladle, pour sauce over pasta. Serve with Romano
cheese and parsley on top. Makes 3 c. sauce.
2 10 oz. cans whole baby clams with juice
1/4 c. extra virgin olive oil
4 T. unsalted butter
4 to 5 garlic cloves, minced
1/8 c. fresh parsley, minced and a little for garnish
In large pot, bring water to a boil. Add pasta and cook. While pasta
is cooking: Drain clams. Reserve liquid. In medium-size pan, heat oil,
butter and garlic over medium-high heat until garlic is lightly brown. Add
parsley and clam liquid. Increase heat to high and bring to a boil. Reduce
heat to low. Simmer, uncovered for 10 minutes to blend flavors. Stir
occasionally. While broth is simmering, mince clams. After 10 minutes of
simmering, add clams to broth. Heat for 2 minutes only so clams will not
be tough. Stir occasionally. Placed cooked and drained angel hair pasta on
plates. Using soup ladle, pour sauce over pasta. Serve with Romano
cheese and parsley on top. Makes 3 c. sauce.
Joan's Open-faced Cheese and Tuna Sandwiches
1 small can tuna in water, drained
1 c. Romano cheese, shredded
3 hard cooked eggs, whites only, chopped
2 T. white white onion, chopped
2 T. green olives, stuffed with pimento, halved
1 c. low fat mayonnaise
1 dozen hamburger or hot dog buns
Mix all above ingredients, except buns, in medium bowl. Cover and
refrigerate about 2 hours for flavors to develop. When ready to prepare:
Preheat oven to 400 degrees. Separate buns to make 24 halves. Butter
opened buns. Spread mixture liberally on each bun. Bake until brown and
cheese has melted. Serves 6 or more.
1 small can tuna in water, drained
1 c. Romano cheese, shredded
3 hard cooked eggs, whites only, chopped
2 T. white white onion, chopped
2 T. green olives, stuffed with pimento, halved
1 c. low fat mayonnaise
1 dozen hamburger or hot dog buns
Mix all above ingredients, except buns, in medium bowl. Cover and
refrigerate about 2 hours for flavors to develop. When ready to prepare:
Preheat oven to 400 degrees. Separate buns to make 24 halves. Butter
opened buns. Spread mixture liberally on each bun. Bake until brown and
cheese has melted. Serves 6 or more.
Mediterranean Shrimp Scampi
1 c. unsalted butter
1/2 bottle of white wine or 2 c. chicken or vegetable broth
1/3 c. green onions, cut in long slivers
Shrimp, peeled, deveined, 8 to 10 pieces per person
1# angel hair pasta, cooked, drained
1 large tomato, cut into chunks
1/2 c. black olives, halved
1 c. Parmesan cheese, grated
In large skillet, over medium high heat, add butter and wine or chicken
broth. Heat until butter has melted and liquid is starting to simmer. Add
onions. Cook for 4 minutes. Add shrimp and cook for 2 minutes. Add pasta
and toss to coat pasta with broth. Serve pasta on plates. Make sure each
serving has shrimp. Pour any leftover broth on pasta. Add tomatoes,
olives and then Parmesan cheese on top. Serves 4.
1 c. unsalted butter
1/2 bottle of white wine or 2 c. chicken or vegetable broth
1/3 c. green onions, cut in long slivers
Shrimp, peeled, deveined, 8 to 10 pieces per person
1# angel hair pasta, cooked, drained
1 large tomato, cut into chunks
1/2 c. black olives, halved
1 c. Parmesan cheese, grated
In large skillet, over medium high heat, add butter and wine or chicken
broth. Heat until butter has melted and liquid is starting to simmer. Add
onions. Cook for 4 minutes. Add shrimp and cook for 2 minutes. Add pasta
and toss to coat pasta with broth. Serve pasta on plates. Make sure each
serving has shrimp. Pour any leftover broth on pasta. Add tomatoes,
olives and then Parmesan cheese on top. Serves 4.
Caesar Salmon
6 salmon fillets,, about 6 oz. each
6 thin lemon slices
1 c. Newman's Own Caesar Vinaigrette Salad Dressing
1 T. fresh thyme, rinsed, chopped
1 c. bread crumbs
6 pieces of aluminum foil, each large enough to enclose 1 fillet
Preheat oven to 350 degrees. Spray a glass baking dish with no stick
cooking spray. Place fillets in dish. Pour 2 1/2 T. of dressing over each
fillet. Sprinkle thyme on each fillet. Sprinkle bread crumbs on each fillet
and pat into place. Place 1 lemon slice on each fillet. Do not cover. Place
dish in oven. Bake for 25 minutes. Place fillets on individual plates.
Serves 6.
6 salmon fillets,, about 6 oz. each
6 thin lemon slices
1 c. Newman's Own Caesar Vinaigrette Salad Dressing
1 T. fresh thyme, rinsed, chopped
1 c. bread crumbs
6 pieces of aluminum foil, each large enough to enclose 1 fillet
Preheat oven to 350 degrees. Spray a glass baking dish with no stick
cooking spray. Place fillets in dish. Pour 2 1/2 T. of dressing over each
fillet. Sprinkle thyme on each fillet. Sprinkle bread crumbs on each fillet
and pat into place. Place 1 lemon slice on each fillet. Do not cover. Place
dish in oven. Bake for 25 minutes. Place fillets on individual plates.
Serves 6.
Imperial Garlic Chicken
2 1/2 to 3 # fryer chicken, cut up
1 c. Ceasar Salad Dressing
sesame seeds
2 garlic cloves, minced
1/4 c. lemon juice
Combine salad dressing, lemon juice & garlic in medium bowl. Add
chicken. Stir to coat chicken well. Marinate in refrigerator several hours or
over night. Preheat oven to 425 degrees. Place chicken, skin side up, in baking
dish. Bake 35 minutes. Brush with salad dressing mixture at least once.
Sprinkle sesame seeds on chicken. Bake another 5 minutes or until tender.
Serves 4.
2 1/2 to 3 # fryer chicken, cut up
1 c. Ceasar Salad Dressing
sesame seeds
2 garlic cloves, minced
1/4 c. lemon juice
Combine salad dressing, lemon juice & garlic in medium bowl. Add
chicken. Stir to coat chicken well. Marinate in refrigerator several hours or
over night. Preheat oven to 425 degrees. Place chicken, skin side up, in baking
dish. Bake 35 minutes. Brush with salad dressing mixture at least once.
Sprinkle sesame seeds on chicken. Bake another 5 minutes or until tender.
Serves 4.
Cherry Chicken
4 6 oz. boneless skinless chicken breasts
1 c. chicken or vegetable broth
3 T. unsalted butter
1 small chopped red onion
1/2 c. white wine
3 T. extra virgin olive oil
1 T. fresh thyme
2 chopped celery stalks
1/3 c. dried cherries
Heat large skillet over medium high heat with 2 T. oil. Season chicken
with half the thyme. Add chicken to skillet. Cook until done, turning once
or twice. Remove from pan and refrigerate. Add remaining 1 T. oil to pan.
Add onions and celery. Cook 4 minutes. Add wine. Cook 2 minutes. Add
broth, dried cherries & remaining thyme. Cook 5 minutes. Turn heat off.
Add butter and stir until completely melted. Add chicken and stir to coat
with sauce. Serve with green salad. Serves 4.
4 6 oz. boneless skinless chicken breasts
1 c. chicken or vegetable broth
3 T. unsalted butter
1 small chopped red onion
1/2 c. white wine
3 T. extra virgin olive oil
1 T. fresh thyme
2 chopped celery stalks
1/3 c. dried cherries
Heat large skillet over medium high heat with 2 T. oil. Season chicken
with half the thyme. Add chicken to skillet. Cook until done, turning once
or twice. Remove from pan and refrigerate. Add remaining 1 T. oil to pan.
Add onions and celery. Cook 4 minutes. Add wine. Cook 2 minutes. Add
broth, dried cherries & remaining thyme. Cook 5 minutes. Turn heat off.
Add butter and stir until completely melted. Add chicken and stir to coat
with sauce. Serve with green salad. Serves 4.
Horseradish Bacon Dip
1 c. low fat mayonnaise
1 c. reduced fat sour cream
1/4 c. horseradish, drained
1/4 c. bacon bits
In medium bowl, combine all ingredients. Cover and refrigerate for 1
hour or over night. Makes about 2 1/2 c.
1 c. low fat mayonnaise
1 c. reduced fat sour cream
1/4 c. horseradish, drained
1/4 c. bacon bits
In medium bowl, combine all ingredients. Cover and refrigerate for 1
hour or over night. Makes about 2 1/2 c.
Japanese Shrimp Sauce
1 c. low fat mayonnaise
2 T. white sugar
3 T. rice vinegar
2 T. unsalted butter, melted
1/4 t. paprika
3/8 t. garlic, chopped
6 shrimp
Combine all ingredients in blender. Blend until shrimp is in small chunks.
Place in bowl and cover. Refrigerate for at least one hour to develop
flavors. Makes about 2 c. Can use as dipping sauce for shrimp or any white
fish.
1 c. low fat mayonnaise
2 T. white sugar
3 T. rice vinegar
2 T. unsalted butter, melted
1/4 t. paprika
3/8 t. garlic, chopped
6 shrimp
Combine all ingredients in blender. Blend until shrimp is in small chunks.
Place in bowl and cover. Refrigerate for at least one hour to develop
flavors. Makes about 2 c. Can use as dipping sauce for shrimp or any white
fish.
Asian Ginger Sauce
1/2 c. low sodium soy sauce
2 T. fresh ginger, minced
1/4 c. water
3 garlic cloves, minced
3 T. wildflower honey
1/4 c. extra virgin olive oil
Combine all ingredients in medium-size bowl. Stir well to mix honey with
all other ingredients. Great for marinade or stir fry. Makes 1 c.
1/2 c. low sodium soy sauce
2 T. fresh ginger, minced
1/4 c. water
3 garlic cloves, minced
3 T. wildflower honey
1/4 c. extra virgin olive oil
Combine all ingredients in medium-size bowl. Stir well to mix honey with
all other ingredients. Great for marinade or stir fry. Makes 1 c.
Yummy Yams
3 cans, 9 1/2 oz. each of baby yams
1 lemon
1 tart apple, not peeled
1/4 c. wildflower honey
1/2 c. brown sugar
1 T. unsalted butter
Preheat oven to 350 degrees. Drain yams. Cut lemon in very thin
crosswise slices. Quarter and core apple. Slice in 1/4 inch slices. Spray 10
inch by 6 inch by 2 inch baking dish with no-stick cooking spray. Arrange in
2 rows lengthwise, alternating with yams, lemon and apple slices. Combine
honey and brown sugar. Pour over yams. Dot with a little butter. Bake for 1
hour. Serves 8.
3 cans, 9 1/2 oz. each of baby yams
1 lemon
1 tart apple, not peeled
1/4 c. wildflower honey
1/2 c. brown sugar
1 T. unsalted butter
Preheat oven to 350 degrees. Drain yams. Cut lemon in very thin
crosswise slices. Quarter and core apple. Slice in 1/4 inch slices. Spray 10
inch by 6 inch by 2 inch baking dish with no-stick cooking spray. Arrange in
2 rows lengthwise, alternating with yams, lemon and apple slices. Combine
honey and brown sugar. Pour over yams. Dot with a little butter. Bake for 1
hour. Serves 8.
Jarlsberg Cheese Spread
1/2 pound shredded Jarlsberg cheese
3 T. chopped sweet onion
1 large pinch of chives
2/3 c. mayonnaise, maybe a little more, if desired.
Mix well. Allow to marinate for 1 hour or longer before serving.
1/2 pound shredded Jarlsberg cheese
3 T. chopped sweet onion
1 large pinch of chives
2/3 c. mayonnaise, maybe a little more, if desired.
Mix well. Allow to marinate for 1 hour or longer before serving.
Beet, Red Onion and Cucumber Salad
Crisp lettuce leaves
1 c. beets, cooked, sliced
1/2 c. red onions, thinly sliced
1 c. cucumbers, thinly sliced
1/4 c. extra virgin olive oil
3 T. white wine vinegar
1/2 t. Dijon mustard
On individual salad plates, arrange a bed of lettuce leaves. Alternately
place beets, red onions and cucumbers on top of lettuce. In small bowl, add
oil, vinegar and mustard. Whisk until well blended. Drizzle dressing over
salads. Serves 4.
Crisp lettuce leaves
1 c. beets, cooked, sliced
1/2 c. red onions, thinly sliced
1 c. cucumbers, thinly sliced
1/4 c. extra virgin olive oil
3 T. white wine vinegar
1/2 t. Dijon mustard
On individual salad plates, arrange a bed of lettuce leaves. Alternately
place beets, red onions and cucumbers on top of lettuce. In small bowl, add
oil, vinegar and mustard. Whisk until well blended. Drizzle dressing over
salads. Serves 4.
Sweet and Sour Coleslaw
4 c. (1/2 head) green cabbage, shredded
4 c. (1/2 head) red cabbage, shredded
2/3 c. white sugar
2/3 c. rice vinegar
1/4 c. extra virgin olive oil
2 t. celery seeds or flakes or fresh sliced celery
1 small white onion, chopped
1 t. French's yellow mustard
Process cabbage, celery and onion in food processor until finely chopped
and place in large bowl. In medium bowl, mix all other ingredients. Pour over
cabbage and stir well. Cover and refrigerate over night, stirring several
times to evenly distribute sauce over cabbage. Serves 8.
4 c. (1/2 head) green cabbage, shredded
4 c. (1/2 head) red cabbage, shredded
2/3 c. white sugar
2/3 c. rice vinegar
1/4 c. extra virgin olive oil
2 t. celery seeds or flakes or fresh sliced celery
1 small white onion, chopped
1 t. French's yellow mustard
Process cabbage, celery and onion in food processor until finely chopped
and place in large bowl. In medium bowl, mix all other ingredients. Pour over
cabbage and stir well. Cover and refrigerate over night, stirring several
times to evenly distribute sauce over cabbage. Serves 8.
Parmesan Corn Chowder
2 c. boiling low sodium vegetable broth
2 c. white potatoes, peeled, chopped
1/2 c. carrots, peeled, sliced
1/2 c. celery, sliced
1/3 c. white onion, chopped
1/4 c. unsalted butter
1/4 c. all-purpose unbleached flour
2 c. low fat milk
1 c. or 4 oz. Parmesan cheese, grated
1 17 oz. can cream-style corn
chopped parsley or croutons for garnish, if desired
In large sauce pot, over medium high heat, combine broth, potatoes,
carrots, celery, onion and seasonings. Bring to a boil. Cover and simmer,
stirring occasionally, until vegetables are tender. Meanwhile, make white
sauce in a medium pan with butter, flour and milk. Stir in cheese. Add corn.
Pour into vegetable mixture. Stir until well combined and hot. Ladle into
single serving bowls. Top with parsley or croutons. Serves 6 to 8.
2 c. boiling low sodium vegetable broth
2 c. white potatoes, peeled, chopped
1/2 c. carrots, peeled, sliced
1/2 c. celery, sliced
1/3 c. white onion, chopped
1/4 c. unsalted butter
1/4 c. all-purpose unbleached flour
2 c. low fat milk
1 c. or 4 oz. Parmesan cheese, grated
1 17 oz. can cream-style corn
chopped parsley or croutons for garnish, if desired
In large sauce pot, over medium high heat, combine broth, potatoes,
carrots, celery, onion and seasonings. Bring to a boil. Cover and simmer,
stirring occasionally, until vegetables are tender. Meanwhile, make white
sauce in a medium pan with butter, flour and milk. Stir in cheese. Add corn.
Pour into vegetable mixture. Stir until well combined and hot. Ladle into
single serving bowls. Top with parsley or croutons. Serves 6 to 8.
Dorothy's Salad Dressing
1 T. white onion, chopped
1 garlic clove, chopped
1/2 c. plain tomato sauce or 1 c. fresh tomatoes, chopped
1/2 c. extra virgin olive oil
1 c. rice vinegar
2/3 c. white sugar
1 t, French's yellow mustard
2 t. paprika
1 t. celery leaves, chopped
Can mix by hand or process in food processor. Refrigerate. Makes 3 c.
1 T. white onion, chopped
1 garlic clove, chopped
1/2 c. plain tomato sauce or 1 c. fresh tomatoes, chopped
1/2 c. extra virgin olive oil
1 c. rice vinegar
2/3 c. white sugar
1 t, French's yellow mustard
2 t. paprika
1 t. celery leaves, chopped
Can mix by hand or process in food processor. Refrigerate. Makes 3 c.
Potato Kugel (baked casserole resembling a souffle or pudding)
5 medium Idaho potatoes, peeled, cut in large chunks
1 medium white onion, cut in large chunks
4 eggs, whites only
1 garlic clove, minced
dash of nutmeg
5 T. salad oil
Parmesan or Romano cheese
Preheat oven to 350 degrees. Prepare 9 inch by 11 inch by 2 inch baking
dish using 2 T. of oil. With a food processor or grater, finely shred
potatoes and onions. This will yield about 6 c. Place potato onion mixture
into strainer and press out as much liquid as you can. In large bowl, combine
potato onion mixture, egg whites, garlic, nutmeg and remaining 3 T. of oil.
Spoon into baking dish. Sprinkle Parmesan or Romano cheese over top. Bake
for 1 hour or until golden brown. Serves 6.
5 medium Idaho potatoes, peeled, cut in large chunks
1 medium white onion, cut in large chunks
4 eggs, whites only
1 garlic clove, minced
dash of nutmeg
5 T. salad oil
Parmesan or Romano cheese
Preheat oven to 350 degrees. Prepare 9 inch by 11 inch by 2 inch baking
dish using 2 T. of oil. With a food processor or grater, finely shred
potatoes and onions. This will yield about 6 c. Place potato onion mixture
into strainer and press out as much liquid as you can. In large bowl, combine
potato onion mixture, egg whites, garlic, nutmeg and remaining 3 T. of oil.
Spoon into baking dish. Sprinkle Parmesan or Romano cheese over top. Bake
for 1 hour or until golden brown. Serves 6.
Asian Ginger Sauce
1/2 c. low sodium soy sauce
2 T. fresh ginger, minced
1/4 c. water
3 garlic cloves, minced
3 T. wildflower honey
1/4 c. extra virgin olive oil
Combine all ingredients in medium-size bowl. Stir well to mix honey with
all other ingredients. Great for stir fry or salad. Makes 1 c.
1/2 c. low sodium soy sauce
2 T. fresh ginger, minced
1/4 c. water
3 garlic cloves, minced
3 T. wildflower honey
1/4 c. extra virgin olive oil
Combine all ingredients in medium-size bowl. Stir well to mix honey with
all other ingredients. Great for stir fry or salad. Makes 1 c.
Fresh Tomato Dressing
2 garlic cloves, finely chopped
1 shallot or small onion, finely chopped
2 T. red wine vinegar
5 T. extra virgin olive oil
2 t. balsamic vinegar
1/4 c. fresh basil, chopped or 1 T. dried basil
1/2 c. tomatoes, chopped
In a medium bowl, combine all ingredients. Mix well. Refrigerate for 1
hour or longer for flavors to develop. Serve over your choice of greens.
Makes 1 c.
2 garlic cloves, finely chopped
1 shallot or small onion, finely chopped
2 T. red wine vinegar
5 T. extra virgin olive oil
2 t. balsamic vinegar
1/4 c. fresh basil, chopped or 1 T. dried basil
1/2 c. tomatoes, chopped
In a medium bowl, combine all ingredients. Mix well. Refrigerate for 1
hour or longer for flavors to develop. Serve over your choice of greens.
Makes 1 c.
Strawberry Deluxe Ice Cream Pie
1 quart vanilla or strawberry ice cream
1 9 inch pastry shell, baked, cooled
1 quart fresh strawberries, stems removed
1/2 c. white sugar
1 T. cornstarch
1/2 c. water
In medium bowl, stir ice cream until partially softened. Spread in bottom
of pastry shell. Place in freezer, probably over night and freeze firm. Mash
1 c. of strawberries and then press through sieve. In saucepan, combine
sugar and cornstarch. Turn heat on to medium high. Stir in water and sieved
berries. Stir until thickened and bubbly. Remove from heat. Cool to
room temperature. About 30 minutes before serving: Arrange remaining
whole strawberries, stem end down, on top of ice cream. Drizzle thickened
strawberry glaze over crust and berries. Freeze until serving time. Any
longer freezing time will cause berries to harden. Serves 4 to 8.
1 quart vanilla or strawberry ice cream
1 9 inch pastry shell, baked, cooled
1 quart fresh strawberries, stems removed
1/2 c. white sugar
1 T. cornstarch
1/2 c. water
In medium bowl, stir ice cream until partially softened. Spread in bottom
of pastry shell. Place in freezer, probably over night and freeze firm. Mash
1 c. of strawberries and then press through sieve. In saucepan, combine
sugar and cornstarch. Turn heat on to medium high. Stir in water and sieved
berries. Stir until thickened and bubbly. Remove from heat. Cool to
room temperature. About 30 minutes before serving: Arrange remaining
whole strawberries, stem end down, on top of ice cream. Drizzle thickened
strawberry glaze over crust and berries. Freeze until serving time. Any
longer freezing time will cause berries to harden. Serves 4 to 8.
Tomato Salad
1 large can of RedPack peeled, whole tomatoes, drained, tops removed,
cut in chunks
1 small sweet onion, outer skin and top and bottom removed, thinly sliced
1 small cucumber, peeled and thinly sliced
3/4 c. Paul Newman's Olive Oil & Vinaigrette Dressing
Combine all ingredients in medium-size bowl. Refrigerate for at least 1
hour or longer for flavors to blend. Serve chilled. Serves 8.
1 large can of RedPack peeled, whole tomatoes, drained, tops removed,
cut in chunks
1 small sweet onion, outer skin and top and bottom removed, thinly sliced
1 small cucumber, peeled and thinly sliced
3/4 c. Paul Newman's Olive Oil & Vinaigrette Dressing
Combine all ingredients in medium-size bowl. Refrigerate for at least 1
hour or longer for flavors to blend. Serve chilled. Serves 8.
Jersey Italiano Tomato Salad
2 large ripe tomatoes, cut in large chunks
1/4 c. extra virgin olive oil
1/4 c. fresh basil, chopped
1 t. red wine vinegar
3 garlic, sliced or minced
2 T. fresh parsley, chopped
1 medium white onion, sliced or minced
2 t. oregano
Combine all in medium bowl. Refrigerate for one hour or more for flavors
to blend. Serves 4.
2 large ripe tomatoes, cut in large chunks
1/4 c. extra virgin olive oil
1/4 c. fresh basil, chopped
1 t. red wine vinegar
3 garlic, sliced or minced
2 T. fresh parsley, chopped
1 medium white onion, sliced or minced
2 t. oregano
Combine all in medium bowl. Refrigerate for one hour or more for flavors
to blend. Serves 4.
Tomato and Cucumber Salad
2 large tomatoes
2 cucumbers
1 large red or Vidalia onion
1/2 c. Balsamic vinegar
1/2 c. extra virgin olive oil
1/4 c. fresh cilantro
2 cloves garlic, minced
1 t. thyme
Peel and cut cucumbers into 1/4 inch or thinner slices, cut slices in
half. Add to large bowl. Cut tomatoes into wedges, then cut each wedge in
half. Add to bowl. In separate bowl: Mix vinegar, oil and remaining
ingredients. Pour dressing over veggies. Toss until mixed and well coated
with dressing. Cover and refrigerate for 1 hour or longer for flavors to
develop. Mix again before serving. Serves 8.
2 large tomatoes
2 cucumbers
1 large red or Vidalia onion
1/2 c. Balsamic vinegar
1/2 c. extra virgin olive oil
1/4 c. fresh cilantro
2 cloves garlic, minced
1 t. thyme
Peel and cut cucumbers into 1/4 inch or thinner slices, cut slices in
half. Add to large bowl. Cut tomatoes into wedges, then cut each wedge in
half. Add to bowl. In separate bowl: Mix vinegar, oil and remaining
ingredients. Pour dressing over veggies. Toss until mixed and well coated
with dressing. Cover and refrigerate for 1 hour or longer for flavors to
develop. Mix again before serving. Serves 8.
Black Forest Cherry Pie
1/2 c. white sugar
3 T. cornstarch
2 c. low fat milk
4 eggs, whites only
2 T. unsalted butter
1 t. vanilla extract
2 squares or 2 oz. semi-sweet chocolate, melted
1 8 inch baked pastry shell, cooled
1 16 oz can or 2 c. pitted dark sweet cherries, drained, halved
1/2 c. whipping cream
In medium sauce pan, combine sugar and cornstarch. Gradually stir in
milk over medium heat. Cook and stir until bubbly. Cook 2 minutes more. Stir
small amount of milk mixture into eggs in separate bowl. Stir egg mixture
into hot milk mixture. Cook 2 minutes. Remove from heat. Add butter and
vanilla. Stir 1/2 c. of egg mixture into melted chocolate. Spread in pastry
shell. Cover surface of vanilla mixture with wax paper to prevent skin
from forming. Chill 30 minutes. Arrange cherries, cut side down on
chocolate mixture, reserving 8 cherries for top. Spread chilled vanilla
mixture on top of chocolate mixture. Chill. Whip cream and spoon on top.
Add reserved cherries. Serves 4 to 8.
1/2 c. white sugar
3 T. cornstarch
2 c. low fat milk
4 eggs, whites only
2 T. unsalted butter
1 t. vanilla extract
2 squares or 2 oz. semi-sweet chocolate, melted
1 8 inch baked pastry shell, cooled
1 16 oz can or 2 c. pitted dark sweet cherries, drained, halved
1/2 c. whipping cream
In medium sauce pan, combine sugar and cornstarch. Gradually stir in
milk over medium heat. Cook and stir until bubbly. Cook 2 minutes more. Stir
small amount of milk mixture into eggs in separate bowl. Stir egg mixture
into hot milk mixture. Cook 2 minutes. Remove from heat. Add butter and
vanilla. Stir 1/2 c. of egg mixture into melted chocolate. Spread in pastry
shell. Cover surface of vanilla mixture with wax paper to prevent skin
from forming. Chill 30 minutes. Arrange cherries, cut side down on
chocolate mixture, reserving 8 cherries for top. Spread chilled vanilla
mixture on top of chocolate mixture. Chill. Whip cream and spoon on top.
Add reserved cherries. Serves 4 to 8.
Linda's Blueberry Pie
1/4 c. cornstarch
2/3 c. white sugar
2 T. lemon juice
2 t. low fat milk
1/2 c. blue berry juice
6 c. blueberries, rinsed, drained, stems removed
1 9 inch pie shell, baked, cooled
In large sauce pot, add first 5 ingredients. Stir until smooth. Bring to a
boil over medium high heat. Add blueberries and stir well. Reduce heat a
little and continue to cook, stirring frequently. Mash some blueberries with
spoon. Juice in pot will be reddish at first and will gradually turn dark blue.
Sauce will reduce and thicken. Remove sauce pot from heat. Allow to cool to
room temperature. Strain seeds and skins from juice if desired. Pour into
pie shell. Refrigerate for several hours or longer for pie to completely set
before serving. Garnish with vanilla or blueberry ice cream or whipped
cream. Serves 4 to 8.
1/4 c. cornstarch
2/3 c. white sugar
2 T. lemon juice
2 t. low fat milk
1/2 c. blue berry juice
6 c. blueberries, rinsed, drained, stems removed
1 9 inch pie shell, baked, cooled
In large sauce pot, add first 5 ingredients. Stir until smooth. Bring to a
boil over medium high heat. Add blueberries and stir well. Reduce heat a
little and continue to cook, stirring frequently. Mash some blueberries with
spoon. Juice in pot will be reddish at first and will gradually turn dark blue.
Sauce will reduce and thicken. Remove sauce pot from heat. Allow to cool to
room temperature. Strain seeds and skins from juice if desired. Pour into
pie shell. Refrigerate for several hours or longer for pie to completely set
before serving. Garnish with vanilla or blueberry ice cream or whipped
cream. Serves 4 to 8.
Pop Tarts
For dough:
1 1/4 c. all-purpose flour
10 T. cold unsalted butter
2 T. cold water
In medium bowl, add flour. Cut butter in until you have tiny pieces. Stir
in water. Shape into a ball. Cover and chill about 90 minutes or over night
before using. When ready to bake: Preheat oven to 350 degrees. On floured
surface, roll out dough thinly. Using a sharp knife, cut dough into squares,
about 3 inches by 3 inches or larger if you prefer.
For filling and topping:
5 to 6 T. Smucker's Simply Fruit jelly
1 egg, white only
a little white sugar
Preheat oven to 350 degrees. Spoon about 1 T. of jelly into center of
half of squares. Use a little more if squares are bigger than 3 inches.
Cover with another square of dough. Press edges down with fork. Place on
clean cookie sheet. Bake about 15 minutes. Remove from oven. Turn pop
tarts over. Spread a little egg wash over each and then sprinkle with
sugar. Return to oven for about 8 minutes or until light golden brown.
Place on paper towels to cool. Allow to cool at least to room
temperature before eating. Makes about 4 to 8 pop tarts.
For dough:
1 1/4 c. all-purpose flour
10 T. cold unsalted butter
2 T. cold water
In medium bowl, add flour. Cut butter in until you have tiny pieces. Stir
in water. Shape into a ball. Cover and chill about 90 minutes or over night
before using. When ready to bake: Preheat oven to 350 degrees. On floured
surface, roll out dough thinly. Using a sharp knife, cut dough into squares,
about 3 inches by 3 inches or larger if you prefer.
For filling and topping:
5 to 6 T. Smucker's Simply Fruit jelly
1 egg, white only
a little white sugar
Preheat oven to 350 degrees. Spoon about 1 T. of jelly into center of
half of squares. Use a little more if squares are bigger than 3 inches.
Cover with another square of dough. Press edges down with fork. Place on
clean cookie sheet. Bake about 15 minutes. Remove from oven. Turn pop
tarts over. Spread a little egg wash over each and then sprinkle with
sugar. Return to oven for about 8 minutes or until light golden brown.
Place on paper towels to cool. Allow to cool at least to room
temperature before eating. Makes about 4 to 8 pop tarts.
Chocolate Peanut Butter Frosting
1/2 c. water
2 T. unsalted butter
2 squares unsweetened chocolate
1 3/4 c. white sugar
1/2 c. smooth peanut butter
Heat water, butter and chocolate in saucepan until chocolate has
melted. Remove from heat. Add sugar and peanut butter. Beat well with electric mixer. Spoon frosting on cake or cupcakes and smooth out to edges.
1/2 c. water
2 T. unsalted butter
2 squares unsweetened chocolate
1 3/4 c. white sugar
1/2 c. smooth peanut butter
Heat water, butter and chocolate in saucepan until chocolate has
melted. Remove from heat. Add sugar and peanut butter. Beat well with electric mixer. Spoon frosting on cake or cupcakes and smooth out to edges.
Great Angel Hair Pasta with Vegetables
1/2 c. unsalted butter
1 c. white wine
3/4 c. low sodium chicken or vegetable broth
3/4 c. broccoli, chopped or sliced
3/4 c. cauliflower, chopped or sliced
1 c. tomatoes, chopped, drained
1 pound chicken, cooked, cut in strips or chunks
6 to 8 garlic cloves, sliced
1 pound angel hair pasta, cooked and drained
In large skillet, over medium high heat, add butter. When butter has
melted, add wine and broth. Stir and heat. Add broccoli, cauliflower and
garlic. Stir and cook until vegetables are tender. Add tomatoes and chicken. Stir and heat through. Add garlic and angel hair pasta. Reduce heat to low. Cover and simmer for about 10 to 15 minutes, stirring several times. Serves 4.
Fettucini Alfredo
2 c. heavy cream
1 c. unsalted butter
1/2 c. Parmesan cheese, shredded
1 pound fettucini, cooked, drained
In large skillet over medium heat, bring cream, butter and cheese to a
simmer. Whisk continuously until sauce thickens. Add pasta to sauce. Toss
to coat. Leave in pan for several minutes, tossing frequently to reheat
pasta and allow flavor of sauce to be absorbed into pasta. Serve pasta on
large serving platter or single serving plates, pouring any remaining sauce
over pasta. Serves 4.
2 c. heavy cream
1 c. unsalted butter
1/2 c. Parmesan cheese, shredded
1 pound fettucini, cooked, drained
In large skillet over medium heat, bring cream, butter and cheese to a
simmer. Whisk continuously until sauce thickens. Add pasta to sauce. Toss
to coat. Leave in pan for several minutes, tossing frequently to reheat
pasta and allow flavor of sauce to be absorbed into pasta. Serve pasta on
large serving platter or single serving plates, pouring any remaining sauce
over pasta. Serves 4.
Blueberry Peach Cake
For the pastry crust:
1 1/2 c. all-purpose unbleached flour
5 T. white sugar
1 t. baking powder
1/4 t. salt
1 stick (1/2 c.) cold unsalted butter, cut into cubes
2 eggs, whites only
1 t. pure vanilla extract
Pulse together flour, sugar, baking powder and salt in food processor
until combined. Add butter. Pulse just until mixture resembles coarse meal.
Add egg whites and vanilla. Pulse just until dough clumps and begins to form
a ball. Butter and dust spring form pan or 9 by 11 inch glass baking dish
with sugar. Press dough into bottom evenly. Place in refrigerator to chill.
For the filling:
5 T. white sugar
2 T. all-purpose unbleached flour
1 T. quick-cooking tapioca
2 pounds firm, ripe large peaches, about 4
1 c. (1/2 pint) fresh blueberries
1 T. lemon juice
Preheat oven to 375 degrees. Rinse and drain blueberries. Process sugar,
flour and tapioca in food processor until powdery. Place in large bowl. Peel
the peaches. Cut in half and discard pit. Slice peaches thin and cut in half.
Place in bowl with flour mixture. Add lemon juice and blueberries. Toss
gently until well coated with flour mixture. Spoon filling into pastry shell.
Place on large cookie sheet. Cover loosely with aluminum foil. Bake 55
minutes covered. Remove foil and bake another 5 minutes. Transfer cake
to rack to cool. Filling will be a little runny but will set up nicely as cake
cools.
For the pastry crust:
1 1/2 c. all-purpose unbleached flour
5 T. white sugar
1 t. baking powder
1/4 t. salt
1 stick (1/2 c.) cold unsalted butter, cut into cubes
2 eggs, whites only
1 t. pure vanilla extract
Pulse together flour, sugar, baking powder and salt in food processor
until combined. Add butter. Pulse just until mixture resembles coarse meal.
Add egg whites and vanilla. Pulse just until dough clumps and begins to form
a ball. Butter and dust spring form pan or 9 by 11 inch glass baking dish
with sugar. Press dough into bottom evenly. Place in refrigerator to chill.
For the filling:
5 T. white sugar
2 T. all-purpose unbleached flour
1 T. quick-cooking tapioca
2 pounds firm, ripe large peaches, about 4
1 c. (1/2 pint) fresh blueberries
1 T. lemon juice
Preheat oven to 375 degrees. Rinse and drain blueberries. Process sugar,
flour and tapioca in food processor until powdery. Place in large bowl. Peel
the peaches. Cut in half and discard pit. Slice peaches thin and cut in half.
Place in bowl with flour mixture. Add lemon juice and blueberries. Toss
gently until well coated with flour mixture. Spoon filling into pastry shell.
Place on large cookie sheet. Cover loosely with aluminum foil. Bake 55
minutes covered. Remove foil and bake another 5 minutes. Transfer cake
to rack to cool. Filling will be a little runny but will set up nicely as cake
cools.
Mom's Snickerdoodles
Mix together thoroughly in large bowl:
1 c. soft unsalted butter or margarine
1 1/2 c. white sugar
4 eggs, whites only or 2 whole eggs
1 t. pure vanilla extract
Sift together in medium bowl:
2 3/4 c. all-purpose flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
Mix together in small bowl:
4 T. white sugar
5 T. cinnamon
Add flour mixture to butter mixture. Stir until well blended. Chill dough
for 2 hours or over night. Preheat oven to 375 degrees. Using about 1 t.
of dough, roll into ball. (If ball is not holding together very well, chill for a
longer period of time. You can chill the dough overnight.) Roll each ball in
sugar-cinnamon mixture. Continue until all dough is used. Place balls about
an inch and a half an inch apart on ungreased baking sheet. Bake for 9
minutes. Cookies will be soft, very light brown and still ball-shaped. Makes
approximately 60 cookies.
Mix together thoroughly in large bowl:
1 c. soft unsalted butter or margarine
1 1/2 c. white sugar
4 eggs, whites only or 2 whole eggs
1 t. pure vanilla extract
Sift together in medium bowl:
2 3/4 c. all-purpose flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
Mix together in small bowl:
4 T. white sugar
5 T. cinnamon
Add flour mixture to butter mixture. Stir until well blended. Chill dough
for 2 hours or over night. Preheat oven to 375 degrees. Using about 1 t.
of dough, roll into ball. (If ball is not holding together very well, chill for a
longer period of time. You can chill the dough overnight.) Roll each ball in
sugar-cinnamon mixture. Continue until all dough is used. Place balls about
an inch and a half an inch apart on ungreased baking sheet. Bake for 9
minutes. Cookies will be soft, very light brown and still ball-shaped. Makes
approximately 60 cookies.
Basic Bread
Bread flour = crispier crust. All purpose flour = chewier crust.
2 envelopes dry yeast
1/4 c. lukewarm water
1 3/4 c. low fat milk
2 T. extra virgin olive oil
2 1/2 T. white sugar
1 t. salt
6 c. sifted all-purpose flour
Dissolve yeast in lukewarm water. Mix sugar and milk together. Stir
into yeast mix. Add salt and 3 c. flour. Beat until smooth. Add oil. Gradually
mix in remaining flour, until dough is stiff enough to handle. Knead until it
is smooth and elastic, about 13 minutes, adding more flour as needed. Place
dough in well-oiled bowl. Turn to coat all sides with oil. Cover with clean
cloth. Let rise in warm place until double in bulk, about 85 minutes.
Preheat oven to 425 degrees. Divide dough into 2 equal parts. Apply butter
to bottom and sides of 2 10 by 5 inch loaf pans. Place bread into loaf pans.
Bake 15 minutes. Reduce heat to 375 degrees. Continue baking 30 minutes
longer. When bread is light golden brown, remove bread from pans, using
a knife to loosen edges if needed. Place on wire rack. Brush all sides with
butter. Allow to cool. Makes 2 1 pound loaves.
Bread flour = crispier crust. All purpose flour = chewier crust.
2 envelopes dry yeast
1/4 c. lukewarm water
1 3/4 c. low fat milk
2 T. extra virgin olive oil
2 1/2 T. white sugar
1 t. salt
6 c. sifted all-purpose flour
Dissolve yeast in lukewarm water. Mix sugar and milk together. Stir
into yeast mix. Add salt and 3 c. flour. Beat until smooth. Add oil. Gradually
mix in remaining flour, until dough is stiff enough to handle. Knead until it
is smooth and elastic, about 13 minutes, adding more flour as needed. Place
dough in well-oiled bowl. Turn to coat all sides with oil. Cover with clean
cloth. Let rise in warm place until double in bulk, about 85 minutes.
Preheat oven to 425 degrees. Divide dough into 2 equal parts. Apply butter
to bottom and sides of 2 10 by 5 inch loaf pans. Place bread into loaf pans.
Bake 15 minutes. Reduce heat to 375 degrees. Continue baking 30 minutes
longer. When bread is light golden brown, remove bread from pans, using
a knife to loosen edges if needed. Place on wire rack. Brush all sides with
butter. Allow to cool. Makes 2 1 pound loaves.
Chocolate Cake or Cupcakes
2 c. white sugar
1 3/4 c. all-purpose unbleached flour
3/4 c. Hershey's unsweetened cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 c. low fat milk
1/2 c. vegetable oil
2 t. pure vanilla extract
Preheat oven to 350 degrees. Butter & flour a 13 by 9 inch cake pan.
Measure and add all ingredients to large bowl. Combine until moistened.
Beat with electric beaters 5 to 6 minutes. Pour into pan. Bake 35 minutes
or until an inserted toothpick comes out clean. Let cool completely before
putting icing on.
To make cupcakes: line cups with paper baking cups. Fill 2/3 full with
cake batter. Bake 26 minutes or until an inserted toothpick comes out
clean. Let cool completely before putting icing on. Makes 16 cupcakes.
Chocolate Icing
1/2 c. unsalted butter
1/3 c. low fat milk
2/3 c. Hershey's unsweetened cocoa
3 c. white sugar
1 t. pure vanilla extract
Melt butter in microwave. Using electric beaters: Add in cocoa, sugar,
milk and then vanilla extract while beating continuously. Makes 2 c.
2 c. white sugar
1 3/4 c. all-purpose unbleached flour
3/4 c. Hershey's unsweetened cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 c. low fat milk
1/2 c. vegetable oil
2 t. pure vanilla extract
Preheat oven to 350 degrees. Butter & flour a 13 by 9 inch cake pan.
Measure and add all ingredients to large bowl. Combine until moistened.
Beat with electric beaters 5 to 6 minutes. Pour into pan. Bake 35 minutes
or until an inserted toothpick comes out clean. Let cool completely before
putting icing on.
To make cupcakes: line cups with paper baking cups. Fill 2/3 full with
cake batter. Bake 26 minutes or until an inserted toothpick comes out
clean. Let cool completely before putting icing on. Makes 16 cupcakes.
Chocolate Icing
1/2 c. unsalted butter
1/3 c. low fat milk
2/3 c. Hershey's unsweetened cocoa
3 c. white sugar
1 t. pure vanilla extract
Melt butter in microwave. Using electric beaters: Add in cocoa, sugar,
milk and then vanilla extract while beating continuously. Makes 2 c.
Banana Muffins
2 c. all-purpose unbleached flour
2 t. baking powder
1/2 t. baking soda
1/2 c. white sugar
1/4 t. cinnamon
1/2 c. low fat milk
2 eggs, whites only
1/3 c. safflower oil
1 medium banana
Preheat oven to 375 degrees. Lightly spray muffin cups with no-stick
cooking spray, or lightly coat cups with butter, or use cupcake/muffin
papers. In medium-size bowl, combine first 6 ingredients. Stir in next 6
ingredients only until moistened. Batter may be lumpy. Slice banana into
small chunks and fold in to batter. Spoon into cups. Bake 19 minutes.
Remove from pan. Serve warm with butter or jelly. Makes 10 to 12 muffins.
2 c. all-purpose unbleached flour
2 t. baking powder
1/2 t. baking soda
1/2 c. white sugar
1/4 t. cinnamon
1/2 c. low fat milk
2 eggs, whites only
1/3 c. safflower oil
1 medium banana
Preheat oven to 375 degrees. Lightly spray muffin cups with no-stick
cooking spray, or lightly coat cups with butter, or use cupcake/muffin
papers. In medium-size bowl, combine first 6 ingredients. Stir in next 6
ingredients only until moistened. Batter may be lumpy. Slice banana into
small chunks and fold in to batter. Spoon into cups. Bake 19 minutes.
Remove from pan. Serve warm with butter or jelly. Makes 10 to 12 muffins.
Basil Pesto Pomodoro Sauce over Angel Hair Pasta
1 c. or 1 medium onion, chopped
2 14.5 oz. cans diced tomatoes and juice
6 oz. prepared basil pesto
1 pound of angel hair pasta
In large pot, bring water to a boil and add the pasta. Stir and cook to
desired doneness. While pasta is cooking: Spray a large skillet with no
stick cooking spray. Heat the skillet over medium-high heat. Add onion,
cook and stir about 5 minutes. Add tomatoes and juice. Stir and simmer
about 4 minutes. Stir in pesto. Stir and simmer for a few minutes, just to
heat through. Do not cook too long because this sauce gets thick quick.
Drain the pasta. Serve pasta with sauce on plates. Makes 2 to 4 servings.
1 c. or 1 medium onion, chopped
2 14.5 oz. cans diced tomatoes and juice
6 oz. prepared basil pesto
1 pound of angel hair pasta
In large pot, bring water to a boil and add the pasta. Stir and cook to
desired doneness. While pasta is cooking: Spray a large skillet with no
stick cooking spray. Heat the skillet over medium-high heat. Add onion,
cook and stir about 5 minutes. Add tomatoes and juice. Stir and simmer
about 4 minutes. Stir in pesto. Stir and simmer for a few minutes, just to
heat through. Do not cook too long because this sauce gets thick quick.
Drain the pasta. Serve pasta with sauce on plates. Makes 2 to 4 servings.
Chocolate Chip Cookies
1/3 c. unsalted butter
1/2 c. light brown sugar
1/2 c. white sugar
2 eggs, whites only
1/2 t. baking soda
1 T. hot water
1/8 t. salt
2 c. all-purpose unbleached flour
1/2 t. pure vanilla extract
1 1/2 c. chocolate chips
Preheat oven to 375 degrees. Wipe cookie sheet lightly with butter or
no stick cooking spray. In large bowl, cream together butter and sugars.
Add egg whites and beat well. In small glass, dissolve baking soda with hot
water. Add to butter mixture and mix well. Add flour and vanilla and mix
well. Fold in chocolate chips. Drop by spoonfuls on cookie sheet. Bake about
9 minutes. Makes about 45 cookies.
1/3 c. unsalted butter
1/2 c. light brown sugar
1/2 c. white sugar
2 eggs, whites only
1/2 t. baking soda
1 T. hot water
1/8 t. salt
2 c. all-purpose unbleached flour
1/2 t. pure vanilla extract
1 1/2 c. chocolate chips
Preheat oven to 375 degrees. Wipe cookie sheet lightly with butter or
no stick cooking spray. In large bowl, cream together butter and sugars.
Add egg whites and beat well. In small glass, dissolve baking soda with hot
water. Add to butter mixture and mix well. Add flour and vanilla and mix
well. Fold in chocolate chips. Drop by spoonfuls on cookie sheet. Bake about
9 minutes. Makes about 45 cookies.