Spaghetti and Meatballs

1 8 oz can tomato sauce

1 14 oz can diced tomatoes

1 6 or 8 oz tomato paste

For Sauce:

1  8 oz can of water

6 Tbsp dried parsley

6 Tbsp green peppers, finely chopped

1 tsp salt

1/4 tsp pepper

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp oregano

1 clove minced garlic

chili powder to taste

1 c sliced fresh mushrooms

Mix ingredients together and simmer on low.  Meanwhile...

Meatballs:

3/4 lb ground beef

1/4 lb ground pork (or can do all beef)

1/2 c plain bread crumbs

1/2 c parmesan cheese

1 clove minced garlic

1/4 c milk

1 egg, beaten

1 1/2 tsp salt

1/8 tsp pepper

Mix all together, make 1 1/2" meatballs, and brown.  In separate pan, sauté 1 c minced onions blend in 2 Tbsp flour.

Mix onions and meatballs, then add to sauce.  Let simmer for 3 hours.  Serve over cooked spaghetti.  Can also be put in the refrigerator overnight, and flavor is even better.

-Camille

Quiche

1 un-baked 9" pie shell

6 slices bacon, cooked and crumbled

4 oz. Swiss chese, grated (1 cup)

Mix together:

4 eggs, slightly beaten

1 1/2 cup half and half milk

1/2 tsp salt

dash pepper

Put ingredients in pie shell in order listed.  Bake at 375 for 45 minutes, or until knife comes out clean.

-Camille

French Dip Panini

4 Tbsp butter, softened

1 shallot or onion, finely chopped

1 Tbsp cornstarch

2 c beef broth

1 lb thinly sliced roast beef

submarine buns, hotdog buns, French bread, etc.

4 oz sliced pepper jack cheese

In medium saucepan, melt 2 T butter over medium heat.  Add the shallot and cook, stirring, until translucent, 1-2 minutes.  Add the cornstarch and cook for 1 minute.  Whisk in the beef broth

Add the roast beef to the sauce and warm over low heat. Preheat a nonstick grill pan over medium heat.  Spread remaining butter on the split sides of bread.  Fill with sliced cheese and sliced beef.  Place the Panini on the hot pan.  Press down with a spatula and cook for 2 minutes then flip the Panini and press down again with spatula until both sides are golden brown.  Remove the Panini from the heat and divide the sauce among small bowls for  dipping.

**If I'm making a lot, I put them on a tray in the warmed oven until I'm done with them all....these are DELICIOUS!

-Camille

Fettuccine Alfredo

1 c milk

1 Tbsp corn starch

1/4 c butter or margarine

2 Tbsp flour

1 cup milk

1/2 cup parmesan cheese

dash garlic salt

dash basil

dash onion powder

Combine 1 cup milk with corn starch.  Stir until lumps are out.  In saucepan melt butter.  Add flour.  Slowly add 1 cup milk, stirring with wire whisk.  When all stirred in slowly add milk/corn starch mixture.  Stir in remaining ingredients; continue stirring until thickened.  I usually add grilled chicken and broccoli, to make a more complete meal.  Serve over cooked fettuccine noodles.

-Camille

Chicken Tetrazzini

8 oz pasta, uncooked

1/4 c butter or margarine

1/4 c flour

1 c chicken broth

1 c whipping cream

1/2 c shredded Swiss cheese

1/3 c grated parmesan cheese

2 1/2 c cubed cooked chicken (about 1 lb)

3/4 c fresh, sliced mushrooms

Cook pasta according to package directions; drain.  Meanwhile, in  large saucepan, melt butter; blend in flour.  Gradually stir in broth and whipping cream.  Cook, over medium-low heat, stirring constantly, until sauce begins to thicken.  Blend in cheeses; continue heating, stirring constantly until cheese melts.  Stir in remaining ingredients until thoroughly heated.  Serve sauce over cooked pasta.

-Camille

Sweet and Sour Pork

1 1/2 lbs pork, cooked and cubed

2 Tbsp fat

3/4 c water

2 Tbsp cornstarch

1/2 tsp salt

1/4 c brown sugar

1/3 c vinegar

1 c pineapple juice, use juice from can and enough water to make one cup

1 Tbsp soy sauce

3/4 c green pepper strips

1/4 c thinly sliced onion

1 can pineapple chunks

Brown pork, add water and simmer one hour.  Combine next 6 ingredients and pour over pork.  Let stand 10 minutes, stirring occasionally, then add the green pepper, onion and pineapple chunks.  Serve over rice.

-Camille

Creamy Chicken and Wild Rice Soup

1/2 c onion, diced

2 minced garlic cloves

1/2 c carrot, finely diced

1/2 c celery, finely diced

4 c chicken broth

2 c water

2 cooked, boneless chicken breast halves, shredded

1 (4.5 oz) package quick cooking long grain and wild rice with seasoning packet

1/2 tsp salt

1/2 tsp black pepper

1/2 c flour

6 Tbsp butter

2 c milk

First sauté onion and garlic in olive oil, when onions are translucent, add carrots and celery, sauté until softened, then add broth, water and chicken. Bring just to a boil then stir in rice, reserving the seasoning packet.  Cover and remove from heat.

In a small bowl, combine salt, pepper and flour.  In saucepan, melt butter.  Stir in contents of packet until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.  Whisk in milk, a little at a time, until fully incorporated and smooth.  Cook until thickened, about 5 minutes.

Stir milk mixture into broth and rice.  Cook over medium heat until heated through.

-Camille

Broccoli Beef

2 Tbsp soy sauce

2 Tbsp Italian dressing

1 tsp cornstarch

1 Tbsp minced garlic

1 tsp ground ginger

1 c fresh mushrooms, sliced

1 cup celery, sliced

1/2 c green onion, sliced

3/4 lb round steak, cut into strips

6 c water

5 cubes beef bouillon

4 oz linguine pasta, uncooked

1/2 cup beef broth

1 pound broccoli, separated into florets

Stir together soy sauce, Italian dressing, cornstarch, garlic and ginger.  Place steak strips in the mixture to marinate for 15 minutes.

While beef marinates, combine the bouillon cubes in water in a large saucepan.  Bring to a boil and add pasta.  Cook for about 8 minutes or until al dente.  Drain.

Heat a large skillet over medium-high heat.  Remove beef from marinade with slotted spoon and place in hot skillet.  Discard marinade.  Cook beef for 2-3 minutes, or until mostly browned.  Stir in beef broth, mushrooms, green onions, celery and cover, simmer for about 5 minutes.  Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp.  Add drained linguine, toss, and serve.

-Camille

Shauri's Pasta Salad

8-10 oz small pasta shells (or any other style pasta you like-I prefer this size and shape)

Any amount of the following, diced small:

carrots

cucumbers

cherry or grape tomatoes

celery

green/red/yellow pepper

cheese (I like mozzarella)

About 1/4 C mild olive oil or canola oil (maybe less, adjust to your liking)

One (regular sized) packet Hidden Valley Ranch dressing mix

Cook pasta to al dente. Let it cool (I like to shock the pasta in ice water for a minute or two). Drain pasta and transfer into a medium sized salad bowl. Add chopped ingredients. Drizzle with oil and mix well. Sprinkle with Ranch dressing mix and stir and toss until all ingredients are evenly coated.

-Steph

Sesame Chicken Marinade

3 lbs chicken 1/2 c white wine vinegar
1/2 c soy sauce
1/2 c olive oil (I use less oil)
2 T fresh ginger, grated
1 T dry mustard
1 tsp fresh ground pepper
4 cloves garlic, crushed
1/2 c green onion, chopped
3 T sesame seeds
　
Combine all (expect chicken) the ingredients in large freezer bag. Hand mix the ingredients and then add chicken. Refrigerate and marinate for at least 4-8 hours.
　
Remove chicken from bag and grill the chicken. In a saucepan, bring the rest of the marinade to a boil and continue boiling for 2 additional minutes.
　
The chicken is great with rosemary potatoes or sweet potatoes on the grill.
　
Also this chicken is great to freeze already cooked- After grilling chicken let it rest for at least 10 minutes before slicing into strips. Place cooled chicken strips and remaining marinade into portions sized freezer bags. Freeze and keep on hand for salads or sandwiches-hot or cold. It's fabulous with cold Japanese somen noodles or buckwheat noodles.

-Natalie

Tortellini Soup

2 cloves of garlic, chopped and browned in a touch of olive oil. 1 lb pork sausage
42 oz of chicken broth or 3-4 cans of chicken broth
9 oz tortellini
1 (14oz) can diced tomatoes
1 bunch or bag spinach
6 basil leaves, chopped or 1 tsp dried basil
salt and pepper to taste
1/2 c parmesan cheese (garnish)
　
Add pork sausage in with garlic and cook until well done. Add chicken broth, diced tomatoes and half of the fresh basil.
Bring to a boil, then simmer for about 1/2 to 1 hour. Put tortellini in 8-10 minutes before serving and then spinach right before
serving it. Garnish with parmesan cheese and serve with a green salad.

-Natalie

Corn & Black Bean Salsa Chicken

Marinade:
3 tbsp lime juice
2 tsp olive oil
1 tbsp chopped cilantro
1 clove garlic
1/2 tsp pepper, cumin & coriander (I just put the pepper because I don't have the others)

Mix and marinade chicken for 2 hours (or as long as you have time for) in refrigerator. Then grill.

Salsa:
1 cup corn
1 can black beans, drained & rinsed
1/2 cup diced tomato
1/3 cup diced red onion
1 jalapeno, seeded & minced
2 tbsp lime juice
2 tsp olive oil
1 tbsp chopped cilantro
1 tbsp rice wine vinegar
Combine; season with salt and pepper.

Cover and chill until ready to serve. Server over grilled chicken.

-Natalie