Summer Pasta With Fresh Tomato Sauce

one pound dried pasta (farfalle or penne)
2 TBSP butter, softended
crushed red pepper to taste (optional)
salt and fresh ground pepper to taste
5 lbs tomatoes, peeled and cut into chunks
garlic, oregano, fresh basil, and bay leaves to taste
6 oz ultra fresh ricotta cheese
grated Pecorino Romano cheese for garnish

Step One:
Cook pasta in large pot of boiling water with good salt (such as sea salt). Cook to al dente or your preference. Drain.

Step Two:
Place butter in wide, deep skillet. Add cooked, drained pasta and season with salt, pepper and crushed red pepper, if using.

Step Three:
Cook tomatoes by bringing to a boil, then lower heat and simmer for 30 – 45 minutes. Season with garlic, oregano, fresh basil, and bay leaves (remove bay leaves before serving).

Step Four:
Add tomato sauce to pasta and stir… add just enough to coat or add it all if you want it saucy. Transfer pasta to warm serving bowl. Dot with spoonfuls of ricotta and sprinkle Pecorino over top. Garnish wit parsley or fresh basil and serve.

Pear French Toast Casserole

4 TBSP butter, cut into 1/4 inch cubes
1/2 cup brown sugar, packed
3 pears, chopped (or 3 apples)
1/2 pound 100% whole wheat bread, cubed
1/2 pound sourdough bread, cubed
6 eggs
1 1/2 cup egg substitute
1 1/2 cup fat-free milk
2 TSBP sugar
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup sliced almonds (or 1/4 cup walnuts)

1. Evenly distribute butter cubes into the bottom of a 10″ x 14″ baking dish. Sprinkle the brown sugar over the butter cubes. Cover with pears.Top with bread cubes in a single layer.
2. Mix eggs, egg substitute, milk sugar, vanilla extract, almond extract until blended; pour over bread mixture. Cover the dish with foil. Chill overnight in the refrigerator.
3. Preheat oven to 350 degrees F. Remove casserole from the refrigerator to warm while the oven preheats.
4. Bake until the top of the bread is golden brown, 45-60 minutes. Top with sliced almonds.

Makes 10 services; Serving size: 1 cup; Calories 350; Total fat 11 g; Saturated fat 4 g; Sodium 410 mg; Cholesterol 125 mg; Total carbohydrates 50 g; Dietary fiber 4 g; Protein 15 g

Johnny Marzetti

Mix together in a bowl:
1 jar spaghetti sauce
1 can tomato soup
1 small can tomato paste
1 small can tomato sauce
1/4 tsp garlic powder
1 tsp oregano
2 tsp basil
1/4 tsp pepper
Set aside

Brown one lb hamburger with 1/4 cup green pepper, chopped and 1/2 medium onion chopped. Cook until meat is no longer pink and vegetables are tender. Add one can drained mushrooms (optional).

Cook 5 to 6 oz pasta (wide noodles, spiral, rigatoni… your favorite) according to package directions. Drain.

Mix with above ingredients. Place in a 13 x 9 pan and bake at 350 degrees for 35 minutes. Last ten minutes, place 1 1/2 cups mozzarella cheese on top. Serve when golden brown.

Cashew Chicken

1 to 1 1/2 lbs chicken breasts
1 large egg
1/4 C milk
lots of flour
salt and pepper to taste
1 bottle peanut oil
1/2 C cashews

Oyster Sauce
2 C water2 chicken bouillon cubes
2 T cornstarch
2 TBSP soy sauce
2 tsp sugar
2 tsp oyster flavor sauce
2 TBSP chopped onion

Cut chicken into small pieces. Place chicken on waxed paper and flour. Let stand 15 minutes. Mix egg, milk, salt, and pepper in mixing bowl. Also have a bowl of flour ready. Put all the chicken in the mixture and let stand ten minutes. Heat oil. Then drop chicken into flour and hot oil. Cook until light brown. After done, place in a covered pan in the oven on low to keep warm.

Sauce: Boil water to dissolve bouillon cubes. Mix cornstarch in 1/4 cup cold water. Pour into broth to thicken. Add rest of ingredients as it thickens. Serve with stir-fry vegetables and rice.

Breakfast Pizza

1 lb bulk pork sausage
1 8-0z package crescent rolls
1 c frozen hash browns
1 c shredded cheddar cheese
5 eggs
1/4 c milk
1/2 tsp salt
1/8 pepper
2 T grated parmesean

Cook sausage and drain.  Separate crescent rolls and place on ungreased, 12 inch pizza pan with points toward center.  Press over bottom and up the sides of the pan to form  a crust.  Place sausage on top of crust…put potatoes on top of sausage.  Top with cheese.  Beat together eggs, milk, salt and pepper.  Pour over cheese.  Bake at 375 degrees fro 25 to 30 minutes.

Hearty Slow Cooker Lasagna Soup

1 lb ground beef
1 med yellow onion, diced
3 to 4 cloves of garlic, finely chopped
1 can (28 oz) crushed tomatoes, undrained
1 can (15 oz) tomato sauce
1 carton (32 oz) Progresso beef flavored broth
2 c sliced mushrooms
1 T dried basil leaves
1 T dried parsley
1 c water
1/2 tsp salt
1/4 tsp pepper
1 c uncooked bow tie pasta (2 oz)
2 c chopped zuccini
shredded cheese, if desired

In 10 inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is brown; drain.  Place in 6 quart slow cooker.
Add garlic, tomatoes, tomato sauce, broth, mushrooms, basil, parsley, water, salt and pepper to slow cooker; stir.  cover and cook on low heat setting 7 to 8 hours.
When about 30 minutes are left, add uncooked pasta and zucchini; cover and continue cooking until time is up.
Top with shredded cheese.

Grilled Tenderloin of Pork with Sauteed Apple

1/2 lb dry black beans
3 T vegetable oil
4 large onions, sliced
4 med red bell peppers, sliced
1/2 T 1/2 tsp minced Garlic
1/4 tsp cracked black pepper
3 10-14 oz Whole Pork Tenderloins
3 granny smith apples, cored & sliced
2 T chopped cilantro

Place beans in three Quart saucepan; cover with cold water…soak over night and drain.  Add 4 cups water.  Bring to a boil.  cover; reduce heat to low.  Cook beans about one hour or until tender.  Drain.  Meanwhile in large frying pan, heat oil over medium high heat until hot.  Add onions, peppers, thyme, cumin and paprika.  Cook, stirring cooked veggies into beans.  season to taste with salt and pepper.  Keep warm.  In small bowl, mix 2 T oil, thyme, garlic and cracked peppercorns.  Spread on tenderloins.  Cover; refrigerate.  4 hours to marinate heat oven to 425 degrees.  Place tenderloins in roasting pan.  Roast 27 to 29 minutes.  Let stand ten minutes.  Heat remaining one T oil in large frying pan; add apples slices.  Cook til tender.  Keep warm.  Slice roast into 1/2 inch slices.  Place slices on serving plates, alternating with apples.  Stir cilantro and pan juices from roast into black bean mixture…serve with pork and apples.

Crunchy Chicken & Rice Casserole

2 c cooked chicken, cut into bite size pieces
2 c cooked rice
1/2 c frozen peas, cooked and drained
1 c Velveeta, cut into chunks
1/2 c milk
1 can cream of chicken soup
salt & pepper to taste
1 small can French Fried Onion Rings

Cook rice in microwave…about one and one fourth cups of rice and equal amounts of water…follw box directions…set aside.  Cool frozen peas in microwave…drain and set aside…place cream of chicken soup, milk and cheese in casserole and place in microwave until cheese is melted…stir all together…fold in the two cups of rice and half cup of peas…place in 350 degrees oven and bake until bubbly…Thirty to forty minutes…Last five minutes put onion rings on top…and cook until slightly browned…serve!

Steak Diane for Two

2 6 oz beef fillets, cut from the tenderloin
1 T extra virgin olive oil
2 T butter
1 tsp minced onion or shallot
1 tsp Dijon Mustard
1 tsp Worcestershire Sauce
1/2 c heavy cream or half N half
Lemon juice (optional)
lots of salt or pepper

flatten steaks a little with a meat mallet…to about one inch thick.  Sprinkle with salt and pepper…sear steaks in a small skillet in melted butter and oil, medium high heat, about 2 minutes, per side remove to platter.  Wipe pan clean with paper towel, add remaining butter, cook over medium high heat with onion, until tender, about 2 minutes.  stir in Mustard, Worcestershire sauce and cram.  Add salt and Pepper, Stir, taste and adjust seasonings.  Steadily simmer.  Return meat and accumulated juices to pan.  Cook, turning two or three times, until meat is done to you liking.  Remove and add lemon juice, salt and pepper to sauce.  Spoon sauce over meat, garnish with chives or parsley and serve.

Spinach Quiche

1 lb bacon
1 med onion, finely chopped
2 pkgs frozen spinach
1 1/2 tsps salt
14 oz can of mushrooms
1/4 c butter
1/4 tsp pepper
4 eggs, slightly beaten
1 c sour cream
1/2 c grated cheddar

Bake the frozen pie shells for four to five minutes at 425 degrees.  Cook bacon til crisp, drain, and crumble.  Saute mushrooms and bacon in butter.  Cook spinach and drain very well.  Combine onion, mushrooms, spinach, salt, pepper, eggs and sour cream.  Sprinkle half the bacon on partly baked crust and spoon spinach mixture on top.  Top with remaining bacon and grated cheese.  Bake at 425 for 30 minutes.