Pasta With Creamy Spinach Sauce

Pasta With Creamy Spinach Sauce

1 pound fresh spinach, stemmed
2 garlic cloves, optional
1 cup nonfat or low-fat cottage cheese
1/4 cup low-fat milk
1 pinch ground nutmeg
1 pound ziti or penne pasta
1/4 cup grated Parmesan cheese

Bring large pot of water to a boil. Add 1 tablespoon salt and spinach. Cook 1 minute. Using slotted spoon, remove spinach (reserve water for pasta) and transfer to bowl of cold water. Drain and squeeze dry. Chop coarsely.

Bring spinach water back to a boil. Meanwhile, in food processor fitted with steel blade, mince garlic if using. Add cottage cheese and blend until fairly smooth. Add cooked spinach and milk and blend until smooth. Add nutmeg and salt and pepper to taste. Transfer to shallow serving bowl. Add pasta to boiling water, stirring to prevent sticking. Cook until just tender, about 10 minutes. Drain well.

Add pasta to bowl with spinach sauce and toss to coat. Sprinkle with Parmesan and toss again. Serve hot.

Makes 6 servings.

Crustless Apple Pie

My Mom tried this last evening and sent it to us girls (all 4 of us!!) She said it was delicious, and as my mom is a great cook/baker, I feel confident in sharing this with you!! I hope to try it later this week.

Crustless Apple Pie

3 Baking Apples, peeled, cored and sliced
1 tsp. Cinnamon
1 tsp. Sugar

Preheat oven to 350 - lightly grease 9" pie plate; fill 2/3 with sliced apples (do not over fill or it will overflow). Sprinkle apples the apples with the 1 tsp cinnamon and 1 tsp. sugar

1 C Sugar
3/4 C Butter, melted
1/2 C Walnuts or Pecans (chopped)
1 C Flour
1 Egg lightly beaten
1 pinch of salt

In medium bowl, mix 1 C sugar and melted butter, stir in the nuts, flour, egg and salt. Mix well and spread over apples. Bake at 350 for 60 minutes. Serve with warm with ice cream. It's outstanding.

Apple Cinnamon Muffins

THESE CAN BE WRAPPED TIGHTLY AND FROZEN FOR SEVERAL WEEKS.
Apple Cinnamon Muffins
Prep Time: 20 Minutes
Servings: 12 - Difficulty Level: 2

Ingredients

1-1/4 cup oat bran cereal; uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce
1 cup apple, peeled, cored, diced
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract

Directions

Preheat oven to 375.

Coat 12 medium-size cups with vegetable oil or line with paper baking cups.
In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt.

In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple.

Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. 

Sicilian Sausage Soup

Sicilian Sausage Soup

1 pound sausage -- (sweet and hot), -- casing removed
1 onion -- finely chopped
3 carrots -- peeled and chopped
2 pieces celery -- chopped small
1 handful chopped parsley
1 teaspoon dried sweet basil
1/2 cup orzo -- (soupettes)
2 cans italian style peeled tomatoes -- (16 oz.) break up with a fork
1 can chicken broth salt and pepper to taste -- (28 oz.)

Break up sausage in small pieces and brown in medium skillet in a little olive oil. Remove from skillet with slotted spoon and place in large saucepan (set aside). Saute the onion in sausage drippings until tender.

Remove onion and add with sausage. Break up tomatoes and add to sausage. Add vegetables, chicken broth, basil to sausage mixture. Bring to a boil; cook over moderate heat for 15 minutes. Reduce heat to low simmer for 45 minutes.

In separate pot, cook orzo until almost done. Drain water from orzo and add to sausage mixture. Simmer for additional 10 minutes.

By "Diane Geary." on Feb 4, 1998. 

Candied Carrots

Candied Carrots 

These tender, vibrant carrots have a buttery glaze and a mild sweetness. It’s a simple dish, but it sure makes carrots seem special.—P Lauren Fay-Neri, Syracuse, New York

8 Servings
Prep/Total Time: 30 min.

Ingredients

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon white pepper

Directions

Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.

In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed. Yield: 8 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 125 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 174 mg sodium, 18 g carbohydrate, 3 g fiber, 1 g protein.

Candied Carrots published in Taste of Home April/May 2006, p35  Beth Layman :)

Shredded BBQ Pork Sandwiches

Shredded BBQ Pork Sandwiches
recipe inspired by Tyler Florence

3-4 pounds pork shoulder or pork butt
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon garlic powder
8 hamburger buns (toasted if preferred)

BBQ Sauce:

1 tablespoon extra virgin olive oil
2 bacon slices, diced
4 sprigs fresh thyme, leaves removed
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Season your pork shoulder or pork butt with salt, freshly ground pepper and garlic powder.

Heat a 2-count of oil in a large saucepan over medium heat. Add the bacon and render the bacon fat. Add the onion, garlic and thyme leaves cooking slowly for 5 minutes.

Add the rest of the sauce ingredients, stir and simmer. Cook slowly for 20 minutes to meld the flavors. Pour BBQ into your crockpot and add your seasoned pork shoulder or pork butt.

Cook in your crockpot covered, on low for 6-8 hours or on high for 4-6 hours.

While in the crockpot, shred the pork with 2 forks. Place the shredded pork in between two hamburger buns and serve hot.

Homemade Sage Pork Sausage Patties

Homemade Sage Pork Sausage Patties
(Source forgotten)

2 tsp dried sage
2 tsp salt
1 tsp ground black pepper
1/4 tsp dried marjoram
1 tbsp brown sugar
1/8 tsp crushed red pepper flakes (optional)
1 pinch ground cloves
2 lb. ground pork

In a small bowl, combine sage, salt, pepper, marjoram, brown sugar, crushed red pepper, and cloves. Mix well.

Add the mixed spiced to the pork, a little at a time, mixing well (preferably with your hands).

Allow to stand for at least 5 min, up to overnight in the fridge covered with plastic wrap.

To make sausage patties, heat a small amount of oil in a large skillet and cook the patties over medium high heat for about 5 min per side. Don't make the patties too thick or the insides don't get cooked.

Cilantro Pork Tenderloin

Cilantro Pork Tenderloin
1-1/2 cups chopped fresh cilantro
1/2 cup packed brown sugar
1/2 cup soy sauce
3 tablespoons honey
6 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground mustard
1 pork tenderloin (1 to 1-1/4 pounds)

Directions

Prepare grill for indirect heat. In a large resealable plastic bag, combine the first seven ingredients; add pork and turn to coat. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Grill, covered, over indirect medium-hot heat, for 25-40 minutes or until a meat thermometer reads 160. Let stand for 5 minutes before slicing. Yield: 4-6 servings.

PORK STEAK DINNER IN A DISH

PORK STEAK DINNER IN A DISH

4 pork steaks (1/2 inch)
1 sm. onion (chopped)
1 can cream of chicken soup
1 can sliced mushrooms
10 sm. potatoes
1/4 c. red wine
1/2 tsp. garlic salt
1/2 tsp. Worcestershire
1/4 tsp. thyme
1 pkg. frozen peas and carrots

Brown pork steaks; drain. Add potatoes and onion. Mix soup, mushrooms (with liquid), wine, garlic salt, Worcestershire sauce and thyme. Pour on pork, potatoes and onions. Heat to boiling; reduce. Cover and simmer until tender, 50-60 minutes.

Rinse frozen peas and carrots under cold water to separate; add to pork and vegetables. Cover and simmer until peas and carrots are tender, 10-15 minutes. Enjoy.

Fruity Wild Rice Salad

Fruity Wild Rice Salad 5 Ingredient Cook Book
**Chill 4 to 24 hours

2/3 cup uncooked wild rice
1/2 cup dried cranberries
1/3 cup sliced green onions
1/2 cup bottled raspberry or other vinaigrette salad dressing
1/2 cup coarsely chopped pecans, toasted

Rinse wild rice under cold running water and cook according to package directions. Drain if necessary. Stir together with dried cranberries, green onions, and dressing. Cover and chill 4 to 24 hours. Stir in pecans
before serving.

Coconut Cream Muffins

Coconut Cream Muffins

2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1-1/2 tsp. vanilla
1/4 tsp. almond extract
2/3 cup cream or milk
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1-3/4 cups sweetened flaked coconut

Heat oven to 350. Grease and flour a 12-cup muffin tin or line with paper liners. Combine flour, baking powder and salt in a small bowl; set aside. In another small bowl, combine cream with the extracts; set
aside. Beat butter in a large mixing bowl with an electric mixer on high speed for 1 minute. Gradually add sugar and beat until fluffy.

Reduce mixer speed to medium. Beat in eggs until well blended. On low speed, alternately beat in flour and cream mixtures, beginning and ending with the flour, just until mixed (do not over mix!). Stir in coconut. Fill prepared muffin tins three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.

GLAZE:

1/2 cup powdered sugar
1-2 Tbs. milk
1-2 drops almond extract

Mix ingredients and drizzle over muffins.

Recipe source: All-Betty-Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by Tracy Rhodes

Baked Rice Pilaf

Baked Rice Pilaf

2 Tbs. Butter
1/4 C Onion, chopped
1 C Rice
2 C Chicken Broth
1/2 tsp. salt
Parsley, chopped

Combine all ingredients in buttered casserole dish. Cover and bake one hour
at 350F. Sprinkle with parsley.

Variation: Add 1/2 c. sautéed mushrooms