GNOCCHI WITH ASPARAGUS AND PANCETTA
Ingredients:
1 (16 oz) pkg vacuum-packed gnocchi (such as Vigo)
2 oz pancetta, cut into thin strips (about ½ cup)
1/4 cup thinly sliced shallots
1 lb asparagus, trimmed and cut into 1-1/2 inch pieces
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 tsp salt
1/8 tsp black pepper
¼ cup (1 oz) shaved fresh parmesan cheese
1. Cook gnocchi according to package instructions, omitting salt and fat. Drain in a colander over a bowl, reserving ¼ cup cooking liquid. Keep warm.
2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel-lined plate.
3. Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt and pepper to pan; cook 1 minute. Serve with parmesan cheese over the top.
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CRAB OR SHRIMP HORS’D OEUVRES
Ingredients:
¼ lb margarine
5 oz jar Kraft Old English Spread
6 or 8 oz can crab or shrimp (try fake crab)
Garlic to taste
6 English muffins (cut in half)
Soften margarine, mix other ingredients and spread on muffin halves. Cut each half in quarters and freeze on cookie sheet. When frozen put in plastic bag and freeze. When read to use, broil for about 3 minutes (watch so you don’t overcook)
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SAUSAGE DIP
Ingredients:
1 lb sausage browned and drained (mild or hot, as you wish)
1 container of sour cream
1 8oz cream cheese
1 jar of chunky salsa
Heat in crockpot
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ORIENTAL COLE SLAW
Mix together the following ingredients for the Slaw:
1 lb bag cole slaw mix (or medium head of cabbage finely shredded)
2 pkgs of Oriental flavored Ramen noodles, broken up
1 cup sunflower seeds – salted or plain
1 bunch green onions, chopped – use ½ the tops
Mix together the following ingredients in the order listed for the dressing:
½ cup sugar
2 flavor packets from the Oriental Ramen noodles
1/3 cup white vinegar
- The dressing is best if made the day before so the flavors blend. Add to salad just before serving.
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DUMP CAKE
Ingredients:
1 can crushed pineapple
1 can cherry pie filling
1 yellow cake mix
1 stick butter or margarine (melted)
Crushed pecans (optional)
Put a little oil in bottom of baking pan. Add pineapple (juice and all) and pie filling. Add DRY cake mix – spread it all over pan. Ann pecans. Pour butter throughout (evenly)
Bake 40 minutes at 350 degrees
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LEMON-GARLIC CHICKEN THIGHS
Ingredients:
¼ cup fresh lemon juice
2 tablespoons molasses
2 tsp Worcestershire sauce
4 garlic cloves, chopped
8 chicken thighs, skinned (about 2 lbs)
Cooking spray
¼ tsp salt
¼ tsp black pepper
1. Combine first 4 ingredients in a dish and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 425 degrees
3. Remove chicken from marinade; reserve marinade. Arrange the chicken in a shallow roasting pan coated with cooking spray. Pour the reserved marinade over chicken, and sprinkle with salt and pepper. Bake at 425 for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes, or until chicken is done. Yield: 4 servings (serving size: 2 chicken thighs).
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With the lemon-garlic chicken thighs this is the best
ROASTED POTATOES AND ARTICHOKES WITH FETA
Ingredients:
2 lbs small red potatoes, quartered
2 (14 oz) cans artichoke hearts, halved
2 tablespoons chopped fresh or 2 tsps dried thyme
1 tablespoon olive oil
½ tsp salt
¼ tsp black pepper
Cooking spray
½ cup (2 oz) crumbled feta cheese
1. Preheat oven to 425 degrees
2. Combine the first 6 ingredients in a large bowl, tossing well to coat. Arrange the potato mixture in a 13 x 9 inch baking pan coated with cooking spray. Bake at 425 for 40 minutes or until the potatoes are tender, stirring occasionally. Combine the potato mixture and feta cheese, and toss well. Yield: 4 servings.
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GREEK PASTA WITH TOMATOES AND WHITE BEANS
Ingredients:
2 (14.5 oz) cans diced tomatoes with basil, garlic, and oregano
1 (19 oz) can cannellini beans or other white beans, rinsed and drained
1 (10 oz) bag fresh spinach, chopped (about (8 cups)
4 cups hot cooked penne (about ½ lb uncooked)
½ cup (2 oz) finely crumbled feta cheese
Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each of four plates; top each serving with 1-1/4 cup sauce and 2 tablespoons cheese. Yield: 4 servings
Ingredients:
1 (16 oz) pkg vacuum-packed gnocchi (such as Vigo)
2 oz pancetta, cut into thin strips (about ½ cup)
1/4 cup thinly sliced shallots
1 lb asparagus, trimmed and cut into 1-1/2 inch pieces
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 tsp salt
1/8 tsp black pepper
¼ cup (1 oz) shaved fresh parmesan cheese
1. Cook gnocchi according to package instructions, omitting salt and fat. Drain in a colander over a bowl, reserving ¼ cup cooking liquid. Keep warm.
2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel-lined plate.
3. Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt and pepper to pan; cook 1 minute. Serve with parmesan cheese over the top.
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CRAB OR SHRIMP HORS’D OEUVRES
Ingredients:
¼ lb margarine
5 oz jar Kraft Old English Spread
6 or 8 oz can crab or shrimp (try fake crab)
Garlic to taste
6 English muffins (cut in half)
Soften margarine, mix other ingredients and spread on muffin halves. Cut each half in quarters and freeze on cookie sheet. When frozen put in plastic bag and freeze. When read to use, broil for about 3 minutes (watch so you don’t overcook)
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SAUSAGE DIP
Ingredients:
1 lb sausage browned and drained (mild or hot, as you wish)
1 container of sour cream
1 8oz cream cheese
1 jar of chunky salsa
Heat in crockpot
-----------------------------------------------
ORIENTAL COLE SLAW
Mix together the following ingredients for the Slaw:
1 lb bag cole slaw mix (or medium head of cabbage finely shredded)
2 pkgs of Oriental flavored Ramen noodles, broken up
1 cup sunflower seeds – salted or plain
1 bunch green onions, chopped – use ½ the tops
Mix together the following ingredients in the order listed for the dressing:
½ cup sugar
2 flavor packets from the Oriental Ramen noodles
1/3 cup white vinegar
- The dressing is best if made the day before so the flavors blend. Add to salad just before serving.
----------------------------------------------
DUMP CAKE
Ingredients:
1 can crushed pineapple
1 can cherry pie filling
1 yellow cake mix
1 stick butter or margarine (melted)
Crushed pecans (optional)
Put a little oil in bottom of baking pan. Add pineapple (juice and all) and pie filling. Add DRY cake mix – spread it all over pan. Ann pecans. Pour butter throughout (evenly)
Bake 40 minutes at 350 degrees
-------------------------------------------------
LEMON-GARLIC CHICKEN THIGHS
Ingredients:
¼ cup fresh lemon juice
2 tablespoons molasses
2 tsp Worcestershire sauce
4 garlic cloves, chopped
8 chicken thighs, skinned (about 2 lbs)
Cooking spray
¼ tsp salt
¼ tsp black pepper
1. Combine first 4 ingredients in a dish and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 425 degrees
3. Remove chicken from marinade; reserve marinade. Arrange the chicken in a shallow roasting pan coated with cooking spray. Pour the reserved marinade over chicken, and sprinkle with salt and pepper. Bake at 425 for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes, or until chicken is done. Yield: 4 servings (serving size: 2 chicken thighs).
--------------------------------------------
With the lemon-garlic chicken thighs this is the best
ROASTED POTATOES AND ARTICHOKES WITH FETA
Ingredients:
2 lbs small red potatoes, quartered
2 (14 oz) cans artichoke hearts, halved
2 tablespoons chopped fresh or 2 tsps dried thyme
1 tablespoon olive oil
½ tsp salt
¼ tsp black pepper
Cooking spray
½ cup (2 oz) crumbled feta cheese
1. Preheat oven to 425 degrees
2. Combine the first 6 ingredients in a large bowl, tossing well to coat. Arrange the potato mixture in a 13 x 9 inch baking pan coated with cooking spray. Bake at 425 for 40 minutes or until the potatoes are tender, stirring occasionally. Combine the potato mixture and feta cheese, and toss well. Yield: 4 servings.
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GREEK PASTA WITH TOMATOES AND WHITE BEANS
Ingredients:
2 (14.5 oz) cans diced tomatoes with basil, garlic, and oregano
1 (19 oz) can cannellini beans or other white beans, rinsed and drained
1 (10 oz) bag fresh spinach, chopped (about (8 cups)
4 cups hot cooked penne (about ½ lb uncooked)
½ cup (2 oz) finely crumbled feta cheese
Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each of four plates; top each serving with 1-1/4 cup sauce and 2 tablespoons cheese. Yield: 4 servings
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