Noodle Bowls (Better Homes and Gardens)

Sesame Dan Dan Noodle Bowl

Ingredients

• 8 oz. dried round Chinese egg noodles or spaghetti
• 2 Tbsp. soy sauce
• 2 Tbsp. tahini (sesame seed paste)
• 1 Tbsp. seasoned rice vinegar
• 1 Tbsp. toasted sesame oil
• 1 tsp. sriracha sauce
• 2 cups reduced-sodium chicken broth
• 1 Tbsp. peanut or canola oil
• 8 oz. uncooked lean ground pork
• 1/3 cup finely chopped dill pickles*
• 2 cloves garlic, minced
• Sliced green onions, fresh cilantro leaves, coarsely chopped peanuts, and/or crushed Szechuan or whole black peppercorns

Instructions

1. Cook noodles according to package directions; drain. Meanwhile, in small saucepan whisk together soy sauce, tahini, vinegar, sesame oil, and sriracha. Stir in broth; heat over low heat. 
2. In wok or large skillet heat peanut oil over high heat. Add pork and cook until browned, breaking up meat. Drain off any fat. Add pickles and garlic, cook about 2 minutes more or until pork is crispy. 
3. Divide noodles among serving bowls. Spoon broth mixture over noodles and top with pork mixture. Garnish with onions, cilantro, peanuts, and/or crushed peppercorns. 

Makes: 6 servings.

Each serving: 311 cal, 16 g fat, 26 mg chol, 686 mg sodium, 27 g carb, 15 g pro.

* marks an ingredient that is not totally legible in the image, so beware and double check.

Shrimp Curry Noodle Bowl

Ingredients

• 2 Tbsp. peanut or canola oil
• 2 shallots, sliced
• 1 lime
• 3 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 1 to 2 Tbsp. red curry paste
• 4 cups reduced-sodium chicken broth or vegetable broth
• 2 Tbsp. fish sauce
• 1 lb. fresh or frozen medium shrimp in shells, peeled and deveined
• 8 oz. rice vermicelli noodles
• 1 13 1/2-to-14-oz. can unsweetened coconut milk
• Fresh basil leaves and lime wedges

Instructions

1. Heat oil in Dutch oven over medium heat. Add shallots, cook and stir about 5 minutes or until crisp and browned. Remove shallots; set aside. Using vegetable peeler, remove zest from lime in strips; cut lime in half. Add garlic, ginger, and curry paste to Dutch oven; cook and stir 1 minute. Add broth, fish sauce, and 2 cups water. Squeeze juice from lime into broth; add strips of zest. Bring to boiling.
2. Stir in shrimp and noodles. Return to boiling; reduce heat. Cook 3 to 4 minutes or just until shrimp turn opaque. Stir in coconut milk; heat through. Remove lime zest. Top bowls with shallots and basil; serve with lime wedges. Makes 6 servings. 

Each serving: 365 cal, 16 g fat, 106 mg chol, 1028 mg sodium, 36 g carb, 1 g fiber, 18 g pro. 

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20 Minute Vegan Alfredo (The Vegan 8)

20 Minute Vegan Alfredo

Source: The Vegan 8.

Paige's Recipe Notes: Delish. Use mirin for less tart taste. Add a tablespoon honey or maple syrup. 

Serves 1/4 cup sauce (not pasta).

Ingredients

For the Pasta

• 14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)
• 1/2 tablespoon fine sea salt

Alfredo Sauce

• 2 cups low-sodium vegetable broth (480 mL, I really recommend low versus the regular)
• 1/4 cup raw cashew butter or 3/4 cup raw cashews (roasted is too strong, with no added ingredients. I get mine from Whole Foods or make my own, another nut butter will not work)
• 2 teaspoons apple cider vinegar (10 mL)
• 2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman's which is a bit less salty)
• 2 tablespoons brown rice flour (20 g, really is magical in this)
• 3/4 teaspoon garlic powder
• 3/4-1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• optional: 1/2 teaspoon dried Italian herbs blend (not necessary but does add a nice flavor)
• optional: any veggies you may want to add

Note: Please note I have ONLY tested this recipe (3 times in fact) exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. Then just use 1/4 cup for the recipe as listed.

Instructions

1. Follow each step closely. To have this ready to eat in 20 minutes, you will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won't end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Mine took exactly 9 minutes. Yours may vary depending on the pasta you use.
2. While you are waiting on your water to come to a boil, this is when you will add all of your "alfredo sauce" ingredients (including the dried Italian herbs if using) to a blender. Blend until very smooth and there is no lumps from the cashew butter or rice flour. It will be very runny, don't worry about that, it will thicken up a lot when cooking. You will notice that it tastes fairly salty straight out of the blender, this is necessary for it to stand out in the end result with the pasta (and any veggies you may add).
3. Check your water to see if boiling yet.
4. Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn't clump. Don't walk away from it. I cooked mine about 4 minutes. I have a gas stovetop and this is how quick it was, yours may vary. You don't want to cook it too long because it will thicken up considerably as it cools off, because of the rice flour. The longer you cook it, the thicker it will become. You are basically just wanting it to thicken up to a light creamy consistency and then remove from the heat. If for some reason you slightly overcooked it and it gets too thick, just add a tiny amount of broth to thin it back out. Voila. Add any veggies if you like. I literally just threw in some peas and carrots from the freezer and let them cook a minute in the sauce. Your sauce should be done before your pasta, so just cover with a lid to keep warm.
5. Once your pasta is done, drain and rinse with water to stop the cooking. Brown rice pasta can stick really badly, so I rinse really well and serve immediately. I don't like to add it directly to the sauce or it thickens it up too much. I add to a plate, then add the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. If you used low-sodium broth and 3/4 tsp salt, it should not need any extra. Mine was perfect, but taste and add more if necessary as some broths vary. For reheating leftovers, heat over low and add a little broth to thin back out if necessary.

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Mediterranean Whole Wheat Pasta Salad

Mediterranean Whole Wheat Pasta Salad

Source: Better Bites from wholekidsfoundation.org.

Paige's Recipe Notes: Easy.

Ingredients

• 12 oz 365 Everyday Value Organic Whole Wheat Elbows or Penne
• 4 oz fresh baby spinach
• 1 (15-oz) can garbanzo beans, drained and rinsed
• 1 cup halved cherry tomatoes
• 1/2 cup pitted Kalamata or black olives, chopped (optional)
• 3 TB lemon juice
• 1 TB extra-virgin olive oil
• Salt and ground black pepper, to taste
• Crumbled feta (optional) 

Instructions

1. Cook whole wheat pasta in a large pot of water until al dente, 8 to 10 minutes, then drain in a colander and rinse with cold water. 
2. In a large bowl, toss the pasta with remaining ingredients. 

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Pasta Salad: Penne with Green Beans and Tomatoes (Southern Living)

Pasta Salad: Penne with Green Beans and Tomatoes

Source: Southern Living, courtesy MyRecipes.

Ingredients

• 1 (16-oz.) package whole wheat penne pasta
• 1 (8-oz.) package haricots verts (thin green beans), cut into 1 1/2-inch pieces
• 1 pt. grape tomatoes, halved
• 3/4 cup Lemon-Shallot Vinaigrette
• 1/4 cup chopped fresh dill

Instructions

1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain. Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving, stir in dill, and add salt and pepper to taste.

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Moroccan Couscous (Alicia Silverstone)

Moroccan Couscous

Ingredients

• 2 cups peeled butternut squash cut into 1/4" to 1/2" cubes
• 2 cups yellow onion, large dice
• 1 1/2 cups carrots, cut into 1/4" to 1/2" cubes
• 1 1/2 cups zucchini cut into 1/4" cubes
• 2 Tablespoons extra virgin olive oil
• Fine sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 cups vegetable broth
• 2 Tablespoons earth balance butter
• 1/4 teaspoon ground cumin
• 1/2 teaspoon saffron threads
• 1 1/2 cups whole wheat couscous
• 2 scallions, white and green parts, chopped

Instructions

1. Preheat oven to 375 F. Place the squash, onion, carrots and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt and 1 teaspoon pepper. Roast for 25 to 30 minutes, turning once with a spatula about midway through. 
2. While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Remove the pan from the heat and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt, to taste. Cover the pan and steep for 15 minutes. 
3. Scrape the roasted vegetables and their juices into a large bowl and add the couscous. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve. 

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Butternut Squash Mac & Cheese (This Rawsome Vegan Life)

Butternut Squash Mac & Cheese

Source: This Rawsome Vegan Life.

Base
3 cups of quinoa penne is in the photos, but you could use whatever you want.

Sauce Ingredients

• 3 cups cubed butternut squash, baked until soft
• 1/2 onion
• 1 garlic clove
• 1/4 cup cashews
• 1/2 avocado
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric 
• 1/2 teaspoon paprika
• 1/2 teaspoon coriander 
• 3 dates (or 1 teaspoon liquid sweetener)
• Salt & pepper, to taste
• Water, as needed

Instructions

1. Prepare your base: cook your noodles, rice, or whatever... or slice a zucchini into zucchini noodles!
2. To make the sauce: blend everything until smooth and creamy. Mix into your noodles or rice or whatever base you want and nom it up! Oh... this would probably be amazing if you baked it in a bowl with Daiya vegan cheese shreds over top. Mmm.

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Orange Ginger Pad Thai (Megan Elizabeth)

Orange Ginger Pad Thai

Source: Megan Elizabeth.

Paige's Recipe Note: The dressing is not that great... use less tahini.

Ingredients

Dressing

• 1/2 Cup of Fresh Orange Juice
• 1/3 Cup Fresh Coconut Meat
• 1/2 Cup Cilantro
• 1/3 Cup Chopped Scallions
• 2 Tbsp Fresh Lemon Juice
• 1 1/2 Tbsp Raw Tahini
• 2-3 Leaves of Fresh Sage
• 1 Quarter Sized Slice of Ginger

Noodles

• 4 Cups Spiral Zucchini
• 1/2 Cup Spiraled or Shredded Carrot
• 1/3 Red Pepper Sliced Very Thin

Instructions

1. Place on a bed of greens and garnish with sprouts. Then pig out!

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Spicy Peanut Noodles with Broccoli (Chef AJ)

Spicy Peanut Noodles with Broccoli

Source: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight by Chef AJ. Also found a copy of the recipe on Healthy Girl's Kitchen.

Ingredients

• 1 pound brown rice noodles (spaghetti or linguine)
• 1 pound broccoli florets
• 3/4 cup peanut butter, unsweetened and unsalted
• 3/4 cup water
• 1/4 cup rice vinegar
• 2 Tbsp low sodium tamari
• 2 Tbsp date syrup*
• 2 cloves garlic, pressed
• 1/4-1/2 ounce piece of fresh ginger, pressed
• 1/2 tsp red pepper flakes
• 8 scallions, thinly sliced on the diagonal
• Sesame seeds or chopped unsalted peanuts for garnish (optional)

Instructions

1. To make the date paste: soak 1/4 pound of dates in 1/4 cup of water for several hours until much of the liquid is absorbed (you can do this overnight). In a food processor fitted with the s blade (I used my mini Cuisinart), process dates and liquid until completely smooth. Store extra date paste in the refrigerator.
2. Cook pasta according to directions on package. Run under cold water when done. Drain and place in a large bowl.
3. Blanch broccoli and run under cold water when done. Drain and add to pasta bowl along with the scallions.
4. To make the sauce, combine peanut butter, water, rice vinegar, tamari, date syrup, garlic, ginger and red pepper flakes in a saucepan over medium-high heat. Whisk until smooth and cook for about 10 minutes until thickened, turning heat down to low if necessary to prevent overheating. Pour dressing over noodles and broccoli and thoroughly combine. Chill until it becomes cold.

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Hope 4 Cancer: Dinner - Almond Soup, Pesto Pasta

Hope 4 Cancer: Dinner

Almond Soup, Pesto Pasta

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Granz' Keepies & Throwies

Okra Soup

Ingredients

• 1/4 pound salt pork
• 1 1/2 pounds Native mutton 
• thyme
• carrots
• okra (can or Trappeys okra, corn, tomatoes)
• salt/pepper to taste
• celery, onion

Instructions

1. Steam pork, mutton, veggies until well steamed - season to taste.
2. Add water and bring to boil - simmer for 1 1/2 hours. 
3. Last half hour: add ear corn, brussels, potatoes, turnips, etc. The more the merrier. Add whatever other veggies you wish.

Okra Soup

Here's Mary Whitcher's Okra Soup, which dates from the last decade of the 18th century and is still good today. It's taken from the "Shaker Cookbook."

OKRA SOUP

Ingredients

• 4 pounds veal shank, cracked
• 2 large onions, diced
• 2 carrots, diced
• 4 tomatoes, skinned and cut
• 4 quarts water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1-8 teaspoon pepper
• 1 quart fresh okra, thinly sliced or 20 ounces frozen okra, cut

Instructions

1. Place the veal shank in an enamel, glass or stainless steel soup pot with the onions, carrots and tomatoes. Add the water and seasonings. Simmer the mixture over low heat for 6 hours. Remove the meat and cartilage from the veal and cut it into small pieces. Return the meat to the pot and add the okra. Simmer the soup for 30 minutes. Serve hot. Makes 8 servings. 

According to Mary Whitcher: "This soup is a meal in itself and should not be served with a dinner, but as a supper (or luncheon) dish along with some greens and a hearty dessert.

Blue Mountain Pigeon (Jamaican)

Preparation time: 10 minutes, plus 30 minutes marinating

Cooking time: 27 - 30 minutes

To serve: 4

You will need

• 2 pigeons
• 1/4 pint (U.S. 2/3 cup) olive oil
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• salt and pepper
• black butter (see page 31)

Instructions

1. Carefully split the pigeons from the back without separating the halves. Flatten them with a broad knife. Mix the oil, parsley, and chives, season the birds with salt and pepper and marinate them in the oil for 30 minutes, turning them twice. 
2. Skin side down, grill the birds under a moderate heat for 15 minutes, basting with the marinade; then turn them and grill for a further 10 minutes or until they are tender. Finish quickly under a high heat for about 2 minutes. Put a pat of black butter on each and serve with lime wedges and breadfruit crisps (see page 18). 

Orange, Radish, and Scallion Salad

Ingredients

6 navel oranges, peel and pith discarded and the flesh cut into sections

14 radishes, chopped coarse and excess liquid squeezed out

3 scallions, minced

1/4 cup fresh lemon juice

2 tablespoons sugar, or to taste

2 tablespoons olive oil

coarsely ground pepper to taste

curly leaf lettuce

Instructions

1. In a large bowl combine the orange sections, the radishes, the scallions, the lemon juice, the sugar, the oil, the pepper, and salt to taste, toss the salad gently, and serve it in a bowl lined with the lettuce. The orange mixture may be prepared 1 day in advance and kept covered and chilled. Serves 6.

Braised Cabbage

Ingredients

• 2 tablespoons margarine
• 1 large onion, sliced
• 1 large carrot, sliced thin
• 1 cup chicken broth or water
• 2 pounds green cabbage, cut-up
• 1/2 teaspoon each cumin and salt

Instructions

1. In skillet over medium heat, melt margarine. Add onion and carrot; sauté until well glazed. Add broth: bring to boil. Add cabbage; season with cumin and salt. Reduce heat; cover; simmer 20 minutes or until cabbage is crisp tender. 

Makes 4 servings.

Shirley Verrett's Hay and Straw

Average Serves: 4 - 6

Preparing: 45 minutes

Cooking: 25 minutes

Ingredients

6 ounces green noodles

6 ounces yellow noodles or spaghetti

boiling water, salt

3 tablespoons olive oil

1 clove garlic, halved

1 medium onion, chopped

3/4 pound fresh mushrooms, sliced

1/4 pound sweet butter

black pepper to taste

1/4 pound Parmesan cheese, grated

Instructions

Cook yellow and green noodles in boiling water in separate saucepans, each with 3/4 teaspoon salt, half a tablespoon olive oil, for time specified on each package (usually 10 - 12 minutes). Drain; rinse in hot water, keep hot. Meanwhile, sauté garlic in 1 tablespoon oil for 3 minutes and remove. Add to the oil the chopped onion and sauté until tender, about 5 minutes. Remove. Add remaining oil and mushrooms. Sauté 5 minutes or longer, stirring constantly. Have ready a large earthenware, enamel, or glass bowl containing the butter, which has been cut into 6 or 8 chunks. Add noodles, onions, and mushrooms. Toss, as you would a salad, to mix. Add salt to taste, as well as black pepper, then add half the grated cheese. Toss again to distribute thoroughly. Pass remaining cheese to be added as desired. 

Rock Lobster Internationale

Ingredients

• 6 (4 ounces each) frozen rock lobster tails
• Water
• 1/2 cup Italian salad dressing
• 1/2 cup sliced scallions
• 1 green pepper, chopped
• 1/2 cup thinly sliced celery
• 1 cup beak sprouts, drained (1/2 of 1-pound can)
• ?/4 cup slivered almonds
• 1 (?) cup chicken broth
• 1 (?) tablespoon cornstarch to 2 tablespoons soy sauce

Instructions

1. Drop frozen lobster tails into boiling salted water. Bring to boil, cook 7 minutes. Drain immediately and drench with cold water. 
2. Cut along each edge of thin membrane with kitchen shears and strip off. Carefully remove meat from shells in one piece. 
3. In skillet, heat Italian dressing, add scallions, green pepper and celery. Sauté for 5 minutes or until vegetables are just tender crisp. Add bean sprouts and almonds; heat 5 minutes more.
4. In small saucepan, bring chicken broth to boil. Dissolve cornstarch in soy sauce and add to chicken broth. Cook, stirring constantly until thick and glossy. 
5. Preheat oven to 400 degrees. Place rock lobster shells side by side in medium, shallow baking dish. Spoon hot vegetables into shells. With sharp knife, slice rock lobster meat into thin slices and overlap on top of vegetables. Spoon half of sauce over tails. Cover and bake for 10 minutes, or until heated through.
6. Serve with remaining sauce. This kitchen-tested recipe makes 6 servings. 

Curried Chicken for 2

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 teaspoons curry powder
• 1 teaspoon cumin (optional)
• 2 cups cauliflower florets (buy small 1/4 head, use half and eat rest raw as a snack)
• 2 cups cubed eggplant (buy small one, use half, bake and freeze other half)
• Pinch cayenne pepper
• 1 tablespoon flour
• 1 cup low-sodium chicken broth
• 3 cups sliced cabbage (about half aast, skinned, boned and cut into narrow strips)
• 1/2 cup low-fat yogurt
• 2 tablespoons minced parsley
• 2 teaspoons lemon juice to taste

Yields 2 servings. Each serving has about 397 calories, 11 grams fat, 69 milligrammes cholesterol and 185 milligrammes sodium. 

Instructions

1. Put oil in saucepan and heat for about a minute. Add onion and cook until tender. Add curry powder and cumin (if used) and heat for about a minute. Now add cauliflower, eggplant, 

Rest of recipe is missing.

Marinated Carrots

(Makes 8 servings)

Ingredients

• 1 can tomato soup
• 1 1/2 teaspoons hot Tabasco
• 1/4 cup canola oil
• 1/2 cup honey
• 3/4 cup apple-cider vinegar
• 1 teaspoon dry mustard or prepared mustard
• 2 pounds cooked carrots (do not overcook)
• 1 medium bell pepper, sliced or slivered raw
• 1 medium onion, sliced

Instructions

1. Whip all marinade ingredients well. Drop pepper and onion slices into marinade. Pour marinade over drained, slightly cooked, sliced carrots. Place in refrigerator. Chill for 8 - 12 hours before serving. Will keep up to three weeks in refrigerator (if you can keep them that long). 

Tropical Fruitcake

Ingredients

• ? cups diced, dried pineapple
• 1/3 cup chopped pecans
• ? cups white raisins
• ? cup diced natural dried papaya or apricots
• 1/3 cup light rum
• Vegetable cooking spray
• 2 cups sifted cake flour
• 3/4 cup sugar, divided
• 1/2 teaspoon baking powder
• 1/4 tablespoon salt
• 3 tablespoons corn oil margarine/butter blend, melted
• 1 teaspoon vanilla
• 3/4 cup large egg whites, room temperature
• Additional rum

Instructions

1. Combine pineapple, pecans, raisins, papaya and rum in bowl; stir to blend and marinate 4 hours or overnight. 
2. Coat the inside of a 9-by-5-inch loaf pan with vegetable cooking spray. Place a liner of parchment or wax paper in bottom of pan and spray again; wipe lightly with paper towel. Set aside. Preheat oven to 350 degrees.
3. Measure sifted flour into large bowl and combine with 1/2 cup of the sugar, baking powder and salt. Add marinated fruit mixture and stir until fruit pieces are evenly coated with flour mixture. Blend in melted margarine/butter blend and vanilla. 
4. Beat egg whites with remaining 1/4 cup sugar until stiff but not dry. Stir 1/4 (?) cup into fruit/flour mixture to lighten the batter; fold in remaining egg whites until thoroughly blended.
5. Turn into preheated pan and bake for 1 hour (or until cake tester inserted in center comes out clean).
6. Cool in pan or metal rack for 5 minutes, then turn cake out onto rack, right side up. Cover with a clean cloth and allow to cool completely. Spoon 2 to 3 tablespoons additional rum over top of cake then wrap well in plastic wrap and refrigerate 3 to 4 days before cutting. When ready to serve, slice with a thin, sharp knife. Makes 32 1/4-inch slices with 123 calories per slice. 

This recipe was very difficult to read; some measurements are missing and questions appear in the text where print was illegible.

Lemon-Herbed Baked Chicken Breast

Ingredients

• 1 lemon, thickly sliced
• 1 chicken breast or leg quarter, bone in
• 1 tablespoon butter or margarine, softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon dried parsley

Instructions

1. Preheat oven to 375 degrees; line a small baking pan with foil and lightly grease. Place lemon slices on greased foil. Place chicken on top of lemon slices. Combine butter, garlic and herbs spread evenly over the top of the chicken breast. Bake 30 to 35 minutes, or until chicken is golden brown. Makes 1 serving. 

Chicken with Wild Rice Dressing

Ingredients

• 2 cans (13 3/4 (?) ounces each) chicken broth
• 1 bay leaf
• 1 cup wild rice*
• 1/2 cup chopped celery
• 1/2 cup chopped onion (1 medium-size onion)
• 1/2 cup chopped carrot
• 1 pound medium-size mushrooms, sliced
• 1/4 cup (1/2 stick) butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• ? to ? teaspoon poultry seasoning
• 1 broiler-fryer (3 pounds)

Instructions

1. Bring chicken broth to boiling in medium-size saucepan. Add bay leaf and wild rice. Lower heat. Cover and simmer 30 minutes or until rice has absorbed the broth. 
2. Preheat oven to moderate (375°). 
3. Sauté the celery, onion, carrot and mushrooms in butter in medium-size skillet over medium heat just until tender, about 5 minutes. Add salt, pepper and poultry seasoning. Mix well with the wild rice.
4. Stuff chicken loosely with dressing. Extra dressing can be baked in small baking dish during the last 30 minutes of roasting time. Cover cavity of chicken with aluminum foil. 
5. Roast in preheated moderate oven (375°) for 1 1/4 hours or until leg moves easily in joint and meat is no longer pink near bone. 

Editor's Note: To reduce the amount of sodium in the dressing, we removed bacon from the original recipe. 

* Note: Wild rice can be found in the rice section of your supermarket, or for mail-order sources in Minnesota where the rice is grown, see page 151.

Lemon-Thyme Roasted Chicken with Browned Potatoes

Potato wedges roast right along with chicken halves, which are seasoned with thyme and basted with lemon butter. 

Roast at 400° for 1 hour.

Makes 4 servings at 89¢ each. 

Ingredients

• 2 boiler-fryers (about 2 pounds each), split
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon leaf thyme, crumbled
• 1 pound baking potatoes (2 to 3)
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/4 cup (1/2 stick) butter
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to hot (400°). Line a jelly-roll pan or shallow roasting pan with aluminum foil; brush lightly with oil. 
2. Rub chicken halves with salt, pepper and thyme; arrange on one side of pan, keeping some free space for potatoes.
3. Wash potatoes, but do not pare. Cute in half lengthwise, then each half into three wedges. Combine oil and paprika in a shallow dish; coat potato wedges in mixture; place, cut side up, on baking pan.
4. Roast in a hot oven (400°) for 1 hour. Melt butter in a small skillet; add lemon juice. Brush lemon butter over chicken the last 30 minutes of roasting.
5. Arrange chicken halves and potatoes on a large serving platter. Garnish with lemon slices, watercress or parsley, and tomatoes, if you wish.

Elegant Stuffed Quarters

Ingredients

• 3 tablespoons butter or margarine
• 2 medium zucchini (1 pound), shredded
• 3 slices white bread
• 1 egg
• 1/2 cup shredded Swiss cheese (2 ounces)
• 1/8 teaspoon pepper
• salt
• 1 2 1/2 to 3-pound boiler-fryer, cut into quarters
• Pan-Fried Potatoes (below)
• Sautéed Cherry Tomatoes (below)
• 2 tablespoons honey

Instructions

ABOUT 1 1/2 HOURS BEFORE SERVING

1. Prepare stuffing: In 2-quart saucepan over medium heat, melt butter; add zucchini and cook until tender, about 2 minutes, stirring frequently. Remove from heat. Into saucepan, tear bread into small pieces; stir in egg, cheese, pepper, and 1/2 teaspoon salt. 
2. Preheat oven to 400°F. Carefully loosen skin on each chicken quarter by pushing fingers between skin and meat to form a pocket; spoon some stuffing into each pocket. Place chicken in 13" by 9" baking baking pan; bake 50 minutes or until fork-tender. 
3. Meanwhile, prepare Pan-Fried Potatoes and Sautéed Cherry Tomatoes; keep warm.
4. To serve, remove chicken to warm platter; brush with honey and sprinkle lightly with salt. Serve with potatoes and cherry tomatoes. Make 4 servings.

PAN-FRIED POTATOES: In 12-inch skillet over medium heat, melt 3 tablespoons butter or margarine; add 4 medium potatoes, cut into 1/4-inch-thick slices. Cook 20 minutes or until tender, turning occasionally. Sprinkle with 1 teaspoon salt.

SAUTÉED CHERRY TOMATOES: In 3-quart saucepan over high heat, melt 2 tablespoons butter or margarine; add 1 pint cherry tomatoes. Cook just until tomatoes are heated through and skins start to [last few words missing].

Lemony Chicken Cutlets

Ingredients

• 3 whole large chicken breasts 
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• butter or margarine
• 1 cup water
• 1 chicken-flavor bouillon cube or envelope
• 2 small lemons

Instructions

ABOUT 45 MINUTES BEFORE SERVING:

1. On cutting board, cut each chicken breast in half. Working with one half at a time, place it skin-side up. With tip of sharp knife, starting parallel and close to large end of rib bone, cut and scrape meat away from bone and rib cage, gently pulling back meat in one piece as you cut. Remove bones and white tendon. With meat mallet or dull edge of French knife, pound chicken-breast halves to 1/8-inch thickness. 
2. On waxed paper, mix flour, salt and pepper; use to coat chicken. Reserve remaining flour mixture. 
3. In 12-inch skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook 3 chicken pieces at a time, until lightly browned on both sides, adding more butter or margarine if necessary. Remove chicken pieces to plate.
4. Reduce heat to low. Into drippings in skillet, stir reserved flour mixture; add water, bouillon and juice of half lemon, stirring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover; simmer 5 minutes or until chicken is fork-tender. Arrange chicken and lemon slices on warm platter. Makes 6 servings.

Sassy ??? Chicken

This elegant entrée features boned chicken breasts stuffed with spinach, onion, herbs, ricotta, then rolled up and baked. Serve with cold, dry white wine, crusty bread. Supreme!

Ingredients

• 1 medium onion, chopped
• 3 tablespoons butter
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 pound ricotta cheese
• 1 egg, lightly beaten
• 1/4 cup parsley, chopped 
• 1 tablespoon mixed fresh oregano, basil, and chervil, finely chopped (optional)
• Freshly ground pepper
• Freshly ground nutmeg
• 4 whole chicken breasts, skinned, boned, and halved
• Paprika
• 1 lemon, thinly sliced
• Fresh spinach leaves

Instructions

1. Preheat oven to 350°F. Sauté onion in 1 tablespoon butter over medium heat until soft, about 10 minutes. Combine with other ingredients except chicken, paprika, and remaining butter, and mix well. Pound each breast lightly to flatten. Trim away excess fat. Place approximately 2 tablespoons spinach-cheese filling on each breast and roll up. Fasten with string or a toothpick. Place in one layer in baking pan. Dust with paprika and dot with the rest of the butter. Bake 30 to 35 minutes or until golden brown. Garnish with lemon slices, and serve on a bed of spinach leaves.

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Raw Marinara Sauce (Doreen Meet-Up)

Raw Marinara Sauce

Paige's Recipe Notes: Really good.

Ingredients

• 3 cups spiralized zucchini (1 1/2 zucchinis)
• 6 medium Roma Tomatoes, chopped
• 1 cup sun dried tomatoes, oil packed
• 6 tablespoon exta-virgin olive oil
• 2 teaspoon coconut aminos
• 2 tablespoon minced basil (or 1 teaspoon dried)
• 2 teaspoon dried oregano
• 2 teaspoon crushed garlic (about 1 clove)
• 1 teaspoon salt
• Dash paprika

Instructions

1. Zucchini Pasta- Use spiralizer to make noodles.
2. Marinara Sauce: Place all ingredients for the sauce in a food processor with an S-blade
3. Process or pulse until chunky.

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Granz's Recipes

Granz’ Recipes

Deviled Eggs

Ingredients

• 6 hard cooked eggs
• 3 TBS mayo or salad dressing 
• 2 teaspoon lemon juice 
• 1 teaspoon Worcestershire Sauce 
• ¼ teaspoon dry mustard 
• 1/8 teasp. salt and pepper 
• paprika and parsley sprigs 

Instructions

1. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks, mix in next 6 ingredients. Fill egg whites with yolk; garnish with paprika and parsley.

Orange Waldorf Salad

Ingredients

• grated peel of ½ fresh orange
• 4 oranges peeled cut in bite size pieces 
• 1 cup mini marshmellows 
• ½ cup sliced celery 
• ½ cup mayo or salad dressing
• 1/2 cup chop walnut
• 1/8 teaspoon ground cinnamon 

Instructions

1. In bowl, combine all ingredients; chill. Serve on salad greens 

Broccoli-cheese Stuffed Pasta Shells

Ingredients

• 6 ounces jumbo macaroni shells
• 1 tablespoon salt
• 3 quart boiling water
• 1 (10 ounce) package frozen chopped broccoli thawed (2 cup)
• 1 cup ricotta cheese 
• ½ cup shredded swiss cheese
• 3 cups canned stewed tomatoes

Instructions

1. Gradually add shells and salt to rapidly boiling water so that water continues to boil. Cook uncovered stirring occasionally until tender. Drain in colander.
2. While shells are cooking combine broccoli, ricotta cheese, swiss cheese and onion. Stir until well blended. Pour about 1 cup tomatoes over bottom of 13x9x21/2 inch baking pan, breaking up the tomatoes with a fork. Spoon about 1 round teaspoon of cheese mixture into each shell and place open side up in even layer in pan. Pour remaining tomatoes over and around shells. Cover pan with foil. Bake at 375F 25 mins.

Parmesan Chicken Wings (YUM!)

Instructions

• ½ cup bread crumbs
• 3 TBS parm cheese
• 2 TBS parsley
• ½ tsp salt 
• dash garlic
• 2 lbs chicken wings 
• ¼ cup milk 
• 4 medium potatoes (cut like fries)
• 2 TBS butter 

Instructions

1. Combine first 5 ingredients.
2. Dip wings in milk then crumbs.
3. Place in shallow pan w/potatoes.
4. Drizzle with butter, salt and pepper.
5. Bake 375 30-35 mins. 

Courine Cake (Daddy and Auntie Dawn Favorite Birthday cake)

(Double for 2 layers.)

Ingredients

• 1 cup butter 
• 2 cup sugar 
• 5 eggs 
• vanilla 
• Beat gradually 
• 3 cup flour
• 1 teaspoon baking powder
• 1 cup milk 

Instructions

1. 325 degrees
2. Icing and garnish with cherries and walnuts 

Paige’s Frosting for Cake Above

Ingredients

• 1/2 cup butter, softened (you can use margarine but the flavor will not be the same) 
• 2 2/3 cups confectioners' sugar, sifted (Substitutions: 1 3/4 cup powdered sugar = 1 cup granulated sugar) 
• 1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half) 
• 1 1/2 teaspoons vanilla 

CHOOSE ONE OF THE FOLLOWING

• 1/3 cup unsweetened cocoa powder, sifted (for light) 
• 1/2 cup unsweetened cocoa powder, sifted (for medium) 
• 3/4 cup unsweetened cocoa powder, sifted (for dark rich) 

Instructions

1. Cream the butter in a small bowl. 
2. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream. 
3. Beat with an electric mixer, until the desired texture is achieved. 
4. **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency. 

Aunt Marg’s Coffee Cake

Ingredients

• 2 ½ cup all purpose flour 
• ¾ cup white sugar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• ½ teaspoon nutmef
• ½ teaspoon salt
• ¾ cup vegetable oil 
• 1 cup sour milk
• 1 teaspoon baking soda 
• 1 egg

Topping

• reserved bread crumb
• ½ cup chop buts
• 2 teaspoon cinnamon 

Note: Sour milk - stir 1 tablespoon vinegar or lemon juice into 1 cup milk and let sit for 10 mins.

Instructions

1. Stir together flour sugars, nutmeg and salt. Add oil and mix well. Set aside 3.4 cup of this mixture to use for the topping.
2. Add the sour milk into which you’ve stirred the baking soda and beat well. Add the egg and beat again. Pour into 2 greased and floured 8 inch round cake pans. 
3. Add the nuts and cinnamon to the reserved crumbs and mix well. Sprinkle over the tops of the cakes. Place in the middle rack of over and bake 25 -30 mins at 350. 

Sweet Potato Muffins (The Boss)

Ingredients

• ½ cup butter or margarine softened
• 11/4 cup sugar 
• 2 eggs 
• 11/4 cup canned mashed sweet potato (drained)
• 1 cup milk (2 TBS sour cream)
• 2 teasp baking powder
• ¼ teaspoon salt 
• 1 teaspon ground cinnamon
• 1/4 teaspoon ground nutmeg
• ½ cup raisins, chopped
• ¼ cup pecans 

Instructions

1. Cream butter; gradually beat in sugar. Add eggs one at a time beating well after each. Stir in sweet potatoes and milk. Combine flour baking powder salt cinnamon and nutmeg. Add to creamed mixture stirring just until moistened. Stir in raisins and pecans. Spoon into greased muffins pans, filling two thirds full. Bake at 400 for 25 mins.

Johnny Cake 

Ingredients

• 11/2 cup flour sifted
• 11/2 teaspoon baking powder sifted ¼-1/2 cup sugar or desired sweetness sifted 
• butter-as much as you desire to make fluffy 

Instructions

1. Stir briskly with milk until it becomes a paste. 
2. Grease pan. 
3. Bake 30-35 mins.

Johnny Cake In Frying Pan 

Ingredients

• 2 C flour 
• 2 teaspoon baking powder
• 1 teaspoon salt 
• 1 Table spoon sugar 
• 1 Tablespoon shortening (Crisco)
• water

Instructions

1. Place all ingredients, except water, in mixing bowl and use spoon or hands to mix. Add just enough water to make a firm dough. Turn out on board and knead until smooth. Let stand 10 mins. Place in hot frying pan which has been greased and flatten to fit in pan. Fry at medium heat until brown and crusty, turning several times. Then lower flame and finish cooking about 15 mins. 

Granz Guava Duff

Ingredients

• ½ cup butter
• ½ C sugar
• ¾ cup milk
• 2 egg
• 2 tsp baking powder
• 2 cups flour 
• 10 -12 guavas

Instructions

1. 10 -12 guavas add sugar cook to boiling 
2. Cream butter/sugar, add eggs beating thoroughly- add flour and baking powder after sifting 2 times 
3. Grease bottom Pyrex dish alternate batter.
4. Put guava batter in pan.

Guava Duff

Ingredients

• 4 T butter or margarine 
• 1 cup sugar 
• 3 eggs beaten 
• 2 cup guava pulp
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon cinnamon 
• ¼ teaspoon cinnamon 
• ¼ teaspoon ground clove (optional)
• 3 cup flour 
• 2 teaspoon baking powder 

Instructions

1. Cream butter or margarine with sugar; add eggs, guava and spices. Beat smooth. Sift flour baking powder, add to mixture. Dough will be stiff. Place mix in greased top of double boiler and cook over boiling water or use a can with a tight cover and place can in tea kettle or pan of boiling water about 2/3 from top of can. Steam 3 hrs. Slice and serve with hard sauce. 

Hard Sauce 

Ingredients

• ½ cup butter
• 1 C confectioners sugar
• 1 teaspoon vanilla or 1 tablespoon brandy or rum. 

Instructions

1. Cream butter or margarine. And gradually add sugar beating until creamy. Gradually beat in flavoring. Serve chilled. 

Pineapple Pound Cake

Ingredients

• 1 can (8oz) crushed pineapple 
• ½ pound butter 
• ½ cup shortening 
• 3 cup sugar 
• 5 eggs 
• 3 cups sifted flour
• ½ teaspoon baking powder
• ½ tsp salt
• 1 cup milk, room temp.
• 1 teaspoon lemon extract

Instructions

1. Drain pineapple. Cream together butter, shortening and sugar until light and flufft. Add egs one at a time, beating well after each addition. Sift together flour baking powder and salt; add alternately with milk. Mix until well blended. Add vanilla and lemon extract. Fold in fruit. Pour batter into greased and floured 9 or 10 inch tube pan. Place in cold oven and bake 350 1 hr 25 mins . serve plain or with icing . Serves 12. 

Garlic Chicken

Ingredients

• 8 serving pieces of chicken 
• salt and pepper 
• flour 
• 2 T butter 
• 2 T vegetable oil
• 1 head garlic
• ½ cup dry white wine
• ½ cup chicken broth
• 2 T cornstarch 
• 3 T water 
• fresh parsley 

Instructions

1. Season chicken with salt and pepper ; coat with flour. Heat butter and oil in skillet brown chicken over high heat on each side. Add whole garlic cloves, peeled but not cut. Turn chicken and pour in combined wine and broth. Simmer 15 mins; turn chicken and summer 10 mins more until tender. Transfer chicken and garlic to a warmed serving dish. Dissolve corn starch in water and stir into liquid in pan cook over high heat for 2 mins. Adjust seasoning and spoon over chicken. Sprinkle with parsley.

Lemon Chicken

Ingredients

• 3 whole chicken breast 
• ¼ C flour
• ½ teaspoon salt 
• 1/8 teaspoon pepper 
• butter
• 1 cup water 
• 1 chicken flavor bouillon cube
• 2 small lemon

Instructions

1. about 45 mins before serving 
2. on cutting board, cut each chicken in half. Working with one half at a time, place in skin sideup.
3. On wax paper mix flour salt and pepper, use to coat chicken. 
4. In skillet heat 3 T butter, cook chicken until brown, remove chicken into plate. 
5. Reduce heat to low. Into dripping skillet stir reserved flour; add water, bouillon and juice of half lemon; stiring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover ; simmer 5 mins or until chicken is tender. Arange chicken and lemon slices on warm platter. Makes 6 servings.

Zippy Chicken Strips (Yummy)

Ingredients
3 pound boneless chicken breast
½ cup lemon juice
2 tablespoon soy sauce
¾ tsp salt
1 cup flour
1 teaspoon pepper
½ tsp salt
1.2 tsp paprika
3 cup vegetable oil

Instructions

1. Cut chicken into 3x1-inch strips and place in shallow dish. Combine next 3 ingredients and pour over chicken. Cover dish and marinate 30 mins.
2. Combine flour, pepper, salt and paprika. Dredge chicken in flour mixture and fry in hot oil until golden.

Creamy Cheese Cake

Ingredients

• 3 eggs
• 1 cup sugar 
• 16 ounces cream cheese
• 1 teaspoon vanilla 

Instructions

1. Blend all ingredients until creamy. In blender or food processor. Pour into 9 inch graham cracker crust. Bake at 350 for 25-35 min.

After School Cup Cakes

Ingredients

• 1 box German chocolate cake mix
• ½ lb cream cheese
• 1 egg
• butterscotch morsels or chocolate chips or pecans or walnuts (optional)

Instructions

1. 1 box German chocolate cake prepared according to directions. 
2. Fill cup cake cups 2/3 full - set aside. 
3. Blend: ½ lb cream cheese. 1 egg - mix well. 
4. Add: butterscotch morsels to mixture or chocolate chips (you can also add pecans or walnuts to mixture).
5. Put 1 TBSP mixture in the middle of each cup cake. 
6. Bake.

Pea Body Vanilla Muffins

Ingredients

• 2 cup flour
• 1 cup sugar
• 2 tesp bpowd
• ¼ teasp salt
• 2 tbs butter melted and cooled
• 1 cup milk
• 1 egg
• 11/2 teasp vanilla

Instructions

1. Preheat oven 400. Grease muffin tins, sift flour with sugar, bpowd and salt in large bowl. Add melted butter to milk and egg. Beat to mix well. Add vanilla.
2. Make a well in center of flour mixture, pour milk mixture in all at once. Stir with a fork only until all ingredients are moistened. DO not beat or over mix. 
3. Quick spoon batter into muffin tins. Filling each slightly more than half full. Bake 15 mins or 18-20 if using full size muffin pans. 

Grouper Parmesan Fingers (Four star)

Ingredients

• 2 lb grouper fillets
• 1 cup sour cream
• ¼ cup grated parmesan cheese
• 1 tbs lemon or lime juice
• 1tbs grated onion
• ½ teaspoon salt
• Dash hot pepper 
• dash paprika 
• chopped parsley 

Instructions

1. Place grouper in single layer in well greased 12 by 8 by 2 inch backing dish. Combine remaining ingredients except paprika and parsley. Spread sour cream mixture over fish. Sprinkle with paprika and bake at 350 for 25-30 mins garnish with parsley 

Grilled Marinated Grouper

Instructions

• 1/3 cup fresh lemon juice
• 1 teasp fresh lemon rind 
• 1 teasp horse raddish 
• 1 clove garlic halved 
• ½ teaspoon dried oregano 
• ½ teaspoom dried basil
• ¼ teaspoon salt seasoning 
• 1.4 teasp peper 
• 3 T Lite olive oil
• 8 4 oz grouper filets 

Instructions

1. Blend lemon horseradish garlic spices salt and pepper . gradually add olive oil and blend again 
2. Rinse fish under cold water; blot dry and arrange in pan. Cover fish with marinate turning to coat both sides. Coat with plastic wrap and refrigerate for 8 hrs. 
3. Cover grill and grill 7-8 mins.

Veal in Lemon Butter Sauce

Ingredients

• 2 lbs veal (small pieces)
• 2 garlic gloves 
• parsley 
• 1 bay leaf 
• juice of ½ lemon 
• 2 cup chicken broth 
• 2 T butter 
• Dash salt n pepper 
• 1 oz flour 

Instructions

1. Beat veal, cut in sort of round pieces. 
2. Dip in flour brown in butter on each side until brown-sprinkle with parsley, bay leaf crushed together with garlic. Cook 2-3 mins add salt pepper then lemon juice and 1.2 C broth. Continue coating until sauce thickens.

Granz Bar B Q Sloppy Joes

Ingredients

• 11/4 lbs ground beef
• ¾ cup pork shoulder 

1. Ground together. 

• Add 2 onions 
• 2 carrots 
• 1 green pepper
• 1 button garlic 
• 16 soda crackers 
• 1 can tomatoes 
• Salt and pepper 

1. Combine and add to meat, mix well. 
2. Bake 375 for 45 mins. 
3. Stir well before serving.

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Doctored Spaghetti Sauce

Doctored Easy Spaghetti Sauce

Ingredients

• half onion
• half yellow pepper and green pepper 
• scallions
• fresh basil
• celery (2 sticks) 
• garlic and powder
• oregano
• olives – sometimes
• canned spaghetti sauce – low salt 
• fresh tomatoes
• half carton meat

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Kelly's Lasagna

Kelly’s Recipes: Lasagna

Source: Found at Key Ingredient.

Paige's Recipe Notes: Add mushrooms, no sausage, and no cheese.

Ingredients

• 1 pound fresh Pasta Sheets (thinly rolled) - sub sliced zucchini 
• 2 medium zucchini (shaved) 
• 1 pound spicy Italian sausage (casings removed) 
• 1 large onion (halved and sliced) 
• 3 cloves garlic (sliced) 
• 1/2 bunch asparagus (cut into 1/4-inch thick coins) 
• 2 cups marinara 
• 2 cups basil pesto 
• 1 cup parmigiano reggiano (grated) 
• extra virgin olive oil
• salt and pepper 

Instructions

1. Preheat oven to 375F. Bring a large stock pot of water to a boil and season generously with salt. Prepare an ice bath in a large bowl. 
2. Blanch the pasta sheets, 3 to 4 at a time in the seasoned water for 2 to 3 minutes. Remove and cool in the ice bath. Lay onto a sheet tray with parchment in between the layers to prevent sticking. Repeat with the remaining pasta. 
3. Place zucchini ribbons in a colander and sprinkle lightly with salt. Set aside over a plate while making the sauce to allow the zucchini to release it's water. 
4. In a large sauté pan, add a few tablespoons of olive oil over medium heat. Add the sausage break up into small pieces with a wooden spoons. Sauté until dark brown, stirring occasionally. 
5. Remove the sausage to a plate and set aside. Add the sliced onions to the sausage drippings, cooking until soft. Add the asparagus and cook until slightly softened. Add the garlic and cook until fragrant, about 30 seconds. Add the marinara and the sausage back into the pan and stir to combine, cooking until warmed through. 
6. Begin to build lasagna by greasing a 9x9 baking dish with olive oil. Layer a few sheets of pasta to cover the bottom of the dish. Spread a layer of the sausage mixture and sprinkle with parmigiano reggiano. Layer zucchini strips over the sausage mixture, and spread a layer of pesto over the zucchini. Repeat layers until all of the ingredients have been used, ending with a layer of sprinkled parmigiano reggiano. 
7. Bake for 30 to 35 minutes or until melted and golden brown. Cool slightly before slicing and serving. Serve with freshly grated parmigiano reggiano.

Helpful Tips:
1. Pour off some of the rendered fat from the sausage to trim extra calories.
2. Reduce some of the carbs by replacing a few of the pasta sheets with thinly sliced zucchini.

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Mummy's Thanksgiving Recipes

Mummy’s Thanksgiving Recipes

Sweet Potato Casserole

1. Boil fresh sweet potatoes – cut in big chunks.
2. Mix with a little brown sugar and ground ginger (just a dash).
3. Cut up pecans and can of peaches and sprinkle on sweet potatoes .
4. Top with bag of mini marshmallows (big bag).

Macaroni

Ingredients

• shell noodles
• 16 oz sour cream 
• 2 pack cheddar cheese 

Instructions

1. Boil noodles 
2. Add fat free or reduced fat sour cream (I used reduced fat) (16oz).
3. Add a lot of garlic powder, little salt and pepper.
4. Mix in cheese to melt it (1 and a half packs of horizon organic white cheddar).
5. Pour in baking dish – sprinkle with yellow cheddar cheese (half of bag).

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Spaghetti Sauce - Slow Cooker (Bahamian St. Andrews Cookbook)

Spaghetti Sauce

Source: Bahamian St. Andrews Cookbook (Nancy Knowles)

Ingredients

• 1 chopped onion
• 1 lb ground chuck
• 3 tsps olive oil
• 12 oz tomato paste
• ½ tsp pepper
• 1 tbs sugar
• 11/2 tsp oregano
• 1 green pepper , chopped
• 1 clove garlic
• 1 32oz can tomatoes, chopped
• 1 cup water
• 1 bay leaf
• 1 ½ tsps. Salt

Instructions

1. In the oil, brown the meat, garlic, onion and green pepper in slow cooker. Mix together tomatoes, water and seasoning. Add to the meat. Set slow cooker to high for 3 hrs.

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Pasta & Stuffing Recipes

Mario Batali's Goat Cheese Ravioli with Orange and Fennel

TOTAL: 1 HR | 6 SERVINGS

Ingredients

• 11 ounces fresh goat cheese, softened
• 1/4 cup milk
• 1 tablespoon chopped flat-leaf parsley
• 1/4 teaspoon chopped sage
• 1/4 teaspoon chopped rosemary
• 1/4 teaspoon chopped thyme
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• One 12-ounce package wonton wrappers 
• 1 stick unsalted butter
• 2 tablespoons coarsely chopped ??? fronds
• 1/2 teaspoon finely grated orange zest
• Pinch of fennel pollen

Instructions

1. In a bowl, combine the goat cheese, milk, parsley, sage, rosemary, thyme, nutmeg, and 1/4 cup of the Parmigiano and season with salt and pepper. Refrigerate for 10 minutes. 
2. Line a baking sheet with wax paper and dust with flour. Arrange 6 wonton wrappers on a work surface and brush with water. Drop teaspoons of the goat cheese mixture onto the center of each wonton. Fold into triangles, pressing out the air to seal. Transfer the ravioli to the baking sheet and repeat with the remaining wonton wrappers and filling. 

Kale Pesto Over Pasta and Beans

Serves: 6

Ingredients

• 6 ounces whole wheat or brown rice penne pasta, cooked al dente
• 1 bunch kale, tough stems removed and chopped
• 1/2 cup pine nuts, lightly toasted*
• 5 cloves garlic, minced
• 1/4 cup unsweetened soy, hemp or almond milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper flakes
• 6 cups baby spinach
• 3 cups cooked cannellini beans* or 2 (15 ounce) cans cannellini beans low sodium or no-salt-added, drained

Instructions

1. Cook pasta according to package directions. 
2. Steam kale until tender and pat dry. In a food processor, combine steamed kale, pine nuts, garlic, soy milk and lemon juice until a thick pesto is formed. 
3. In a non-stick skillet, heat olive oil and red pepper flakes for 1 minute over medium heat. Add spinach and heat for 3 minutes or until spinach is soft. Add pesto. 
4. Mix pasta and beans. Pour sauce over top. 

* Use 1 cup dry beans. See cooking instructions on page 195. 

* Lightly toast pine nuts in a pan over medium heat for 3 minutes, shaking pan frequently. 

Make-Ahead Mac & Cheese Cups

PREP: 30 minutes

BAKE: 1 hour 5 minutes at 350°F

Ingredients

• 1 16-ounce package Publix elbow macaroni 
• Nonstick cooking spray*
• 3 tablespoons olive oil*
• 1/4 cup all-purpose flour*
• 1 teaspoon salt
• 4 cups low-fat milk*
• 2 cups shredded extra-sharp cheddar cheese* (8 ounces) 
• 1/3 cup grated Parmesan cheese
• 2 tablespoons Dijon-style mustard
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika or sweet paprika (optional) 

Instructions

1. Cook macaroni according to package directions. Drain; return to pot. Cover; set aside. Coat nine 10-ounce or twelve 6-ounce ramekins or custard cups with nonstick cooking spray. 
2. Meanwhile, heat oil in medium saucepan. Stir in flour and salt; cook 1 minute. Whisk in milk, stirring, until sauce comes to a boil; cook 1 minute. Remove from heat. Whisk in cheddar cheese, Parmesan cheese, mustard, and pepper until smooth. Add mixture to macaroni; toss to blend. Spoon into prepared dishes; cool completely. Sprinkle with paprika. 
3. Cover dishes with foil and freeze for up to 3 months. 
4. To cook frozen mac & cheese cups, preheat oven to 350°F. Bake, covered, for 30 minutes. Uncover and bake until heated through and tops are golden, about 35 minutes more. 
5. To bake without freezing: prepare steps 1 and 2 as directed. Preheat oven to 350°F. Bake, covered, for 20 minutes. Uncover and bake about 15 minutes more or until heated through. Makes 9 servings

Make Ahead Tip: For a shorter baking time: prepare steps 1 through 3 as directed. Thaw cups overnight in the refrigerator. Preheat oven to 350°F. Bake, covered, for 20 minutes. Uncover and bake about 20 minutes more or until heated through. 

Nutrition Facts (per serving): 400 cal., 16 g total fat (7 g sat. fat), 34 mg chol., 588 mg sodium, 46 g carb., 2 g fiber, 7 g sugar, 18 g protein

*Available Organic

Whole Wheat Pasta with Ricotta and Vegetables

START TO FINISH: 25 MINUTES

Ingredients

• 8 ounces dried whole wheat or whole grain penne pasta 
• 2 1/2 cups organic broccoli florets
• 1 1/2 cups asparagus or organic green beans cut into 1-inch pieces
• 1 cup light ricotta cheese 
• 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
• 4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 4 teaspoons balsamic vinegar
• 1 tablespoon organic olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large ripe organic tomatoes, seeded and chopped
• 2 tablespoons grated Parmesan or Romano cheese

Ingredients

1. Cook pasta according to package directions, omitting any oil or salt and adding broccoli and asparagus or green beans the last 3 minutes of cooking; drain. 
2. In a large serving bowl combine ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and pepper. 
3. Add cooked pasta mixture and tomatoes to ricotta mixture. Toss to combine. Sprinkle each serving with Parmesan cheese; serve immediately. Makes 4 main dish servings. 

Nutrition Facts per serving: 361 cal., 9 g total fat (2 g sat. fat), 17 mg chol., 408 mg sodium, 55 g carbo., 7 g dietary fiber, 16 g protein. 

Market Basket Pasta

TOTAL TIME

20 minutes

MAKES 4 

SERVINGS

Ingredients

• 3/4 lb fresh asparagus spears
• 1 large zucchini
• 1/4 cup fresh oregano leaves (about 1 oz)
• 1/4 cup fresh basil leaves (about 1 oz)
• 3 cloves garlic
• Juice of 1 lemon
• 1/2 cup roasted tomatoes
• 1/3 cup fresh mozzarella cheese pearls
• 1/2 cup canned artichoke hearts
• 1/2 of a (13-15 oz) box reduced-carbohydrate spaghetti pasta
• 1/2 cup reduced-sodium vegetable broth
• 2 teaspoons garlic herb seasoning
• 1 tablespoon canola oil
• 1/2 teaspoon kosher salt

APRONS ADVICE: 

• Complete your meal with a fresh spinach salad, a crusty baguette, and fruit pie for dessert. 
• For a heartier pasta dish, you can add strips of grilled chicken or chunks of rotisserie chicken. 
• This recipe is great when served the next day as a cold pasta salad. 

Slow-Rising Pizza Dough

ACTIVE: 1 HR 15 MIN; TOTAL: 3 DAYS

MAKES FIVE 10-INCH PIZZAS

Ingredients

• 1 3/4 pounds "00" flour (5 1/2 cups; see Note), plus more for dusting
• 0.75 grams active dry yeast (1/2 teaspoon; see Note)
• 2 cups warm water
• 27 grams salt (3 tablespoons) 

Instructions

1. Lightly dust a very large bowl with flour. In a small bowl, whisk the yeast with 1/4 cup of the water and let stand until foamy, about 5 minutes. 
2. In a stand mixer fitted with the dough hook, combine the 1 3/4 pounds of flour with the yeast mixture and the remaining 1 3/4 cups water and mix at low speed for 1 minute. Increase the speed to medium and mix until all of the flour is incorporated, about 4 minutes. Add the salt and mix at medium speed until a soft, smooth dough forms, about 5 minutes longer. 
3. Scrape the dough out onto a lightly floured work surface and form it into a large ball. Transfer the dough to the prepared bowl and cover the bowl securely with plastic wrap so that it's airtight. Let the dough stand in a warm place until it has doubled in bulk, about 8 hours. Refrigerate the dough for at least 8 hours or overnight. 
4. Let the pizza dough return to room temperature in the bowl, about 2 hours. 
5. Lightly dust 2 large baking sheets with flour. Scrape the dough out onto a lightly floured work surface and punch it down. Using a sharp knife, cut the dough into 5 even pieces. Form the pieces into balls and transfer them to the prepared baking sheets. Using the tip of a paring knife, gently pop any air bubbles on the surface of each ball. Securely cover the dough balls by sliding each baking sheet into a clean 13-gallon plastic kitchen bag and tying them closed. Let the dough stand in a warm place until it has a little more than doubled in bulk, about 8 hours. Refrigerate the dough for at least 8 hours or overnight. 

Note Doppio zero or "00" flour, a fine Italian flour, is available at specialty food shops and online at amazon.com. To accurately weigh small quantities, use a scale that counts in 0.01-gram increments, such as one from American Weigh ($25; amazon.com). 

FLOUR TIP Dust the peel sparingly with flour; if you use too much, it will stick to the bottom of the pizza and burn. 

SIX KEY MOVES

1. FORM BALLS After the first rise and an overnight rest, punch down the pizza dough and portion it into 5 equal pieces. Shape each portion into a ball. 
2. LET RISE Transfer the dough balls to lightly floured baking sheets, making sure to leave plenty of space between them. Wrap securely. 
3. PROOF FULLY When the dough balls have more than doubled in size and then rested overnight again, they are ready to be formed into pizzas. 
4. FORM ROUNDS Using your fingers, press and stretch a dough ball out to a 10-inch round, working from the center of the ball toward the edge. 
5. TRANSFER ROUNDS Move the dough round to a lightly floured peel before adding any toppings (it isn't easy to move once the toppings are on). 
6. ADD TOPPINGS Top the pizza with sauce, cheese, herbs or any ingredients  you choose. Remember that less is more especially with sauce. 

One-Pan Dinners: Easy Basil Risotto with Chicken

PREP: 5 minutes | COOK: 32 minutes

STAND: 5 minutes

Ingredients

• 2 tablespoons butter*, divided
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 1/4 teaspoon salt, divided
• 1/4 teaspoon ground black pepper, divided
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 1/3 cups uncooked Arborio or long grain rice
• 2 14.5-ounce cans reduced-sodium chicken broth
• 1/4 cup to 1/3 cup water
• 1 1/2 cups frozen peas, thawed
• 1/2 cup finely shredded Parmesan cheese
• 1/4 cup chopped fresh basil
• Finely shredded Parmesan cheese and/or fresh basil leaves

Instructions

1. In a large saucepan, heat 1 tablespoon butter over medium-high heat. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add chicken to the saucepan. Cook and stir about 5 minutes or until chicken is done and has an internal temperature of 165°F. Remove chicken from the saucepan. 
2. In the saucepan cook onion and garlic in remaining 1 tablespoon hot butter about 5 minutes or until tender; add rice. Cook and stir for 2 minutes. Carefully stir in broth, 1/4 cup water and remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes (do not lift cover). 
3. Remove saucepan from heat. Stir in chicken, peas, 1/2 cup cheese and 1/4 cup basil. Let stand covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy.  (If necessary, stir in a little additional water to reach desired consistency.) 
4. Garnish with additional cheese and/or fresh basil leaves. Makes 4 servings

Nutrition Facts (per serving): 515 cal., 12 g total fat (6 g. sat. fat), 97 mg chol., 1,048 mg sodium, 60 g carb., 4 g fiber, 5 g sugar, 39 g protein. 

*Available Organic

Spinach Orzo Salad

Olive Oil, Canola Oil, Water, Balsamic Vinegar, Orzo (semolina, Niacin, Iron (ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid), Feta Cheese (pasteurized Milk, Salt, Cheese Cultures, Enzymes), Spinach, Onion, Celery, Kalamata Olive [olive, Water, Red Wine Vinegar (may contain Sulfites) Sea Salt, Grape Must], Pine Nuts, Garlic, Oregano, Sea Salt, Chives, Pepper. Milk, Tree Nut, Wheat

Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts

SERVES 12

Ingredients

• 1 20-oz. loaf whole-grain bread, cut into 1/2-inch cubes
• 1 1/2 cups blanched hazelnuts, coarsely chopped
• 3/4 cup tawny port
• 1 cup dried figs, finely chopped
• 1/2 cup dried sweetened cranberries
• 5 Tbs. olive oil, divided
• 2 small onions, finely chopped
• 6 cloves garlic, minced (2 Tbs.)
• 1 tsp. finely chopped fresh rosemary
• 2 1/2 cups low-sodium vegetable broth

Instructions

1. Spread bread cubes on baking sheet, and dry overnight. Or dry in 250°F oven 45 minutes to 1 hour, stirring occasionally. Cool. 
2. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Toast dried bread cubes on baking sheet 30 minutes, stirring twice. Cool, and transfer to large bowl. 
3. Heat skillet over medium-high heat, and spread hazelnuts in pan. Toast 7 to 8 minutes, stirring occasionally, or until hazelnuts turn light golden brown. Cool. 
4. Heat port to boiling in saucepan. Stir in figs and cranberries. Set aside. 
5. Heat 2 Tbs. oil in skillet over medium heat. Add onions and garlic, and cook 10 minutes, or until onions are golden, stirring frequently. Stir in rosemary, and cook 2 minutes more. Stir onion mixture into bread cubes. Fold in dried fruit and port. 
6. Whisk together vegetable broth and remaining 3 Tbs. oil in bowl. Pour broth mixture over bread cube mixture, and mix until bread is moist, but not soggy. Season with salt and pepper, if desired. 
7. Spread stuffing in prepared baking dish. Bake 45 minutes, or until golden brown. Cool 15 minutes before serving. 

PER 3/4-CUP SERVING: 295 cal; 6 g prot; 15 g total fat (2 g sat fat); 40 g carb; 0 mg chol; 144 mg sod; 11 g fiber; 15 g sugars

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