Zesty Red Clam Sauce

Published July 26, 2016 | By admin

Submitted by: Judie Sylak Lot # 2281

Ingredients

1 14 oz can Italian style stewed tomatoes I use Del Monte with basil, garlic and oregano)
1 8 oz. can tomato paste (I use Contantino Italian with Roasted Garlic)
1 6 1/2 oz. can clams minced
1 6 oz. can mushroomstems and pieces rinsed and drained
1 medium onion minced
2 Tbsp. olive oil
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. oregano
1 tsp. fennel seeds

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Submitted by: Judie Sylak Lot # 2281

Ingredients

1 14 oz can Italian style stewed tomatoes I use Del Monte with basil, garlic and oregano)
1 8 oz. can tomato paste (I use Contantino Italian with Roasted Garlic)
1 6 1/2 oz. can clams minced
1 6 oz. can mushroomstems and pieces rinsed and drained
1 medium onion minced
2 Tbsp. olive oil
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. oregano
1 tsp. fennel seeds

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Instructions

Saute onions in oil until translucent. Add mushrooms, juice of clams and everything else except clams. Gently simmer for 30 minutes. Add clams last to just heat through.
Serve over 1 lb. of linguini.
NOTE: 1/2 lb. of Itaian sausage may be substituted for the clams.

Sausage and Fennel Orzotto

Published July 26, 2016 | By admin

Submitted by: Jan Hurwitz Lot # 343

Ingredients

3 1/2 cup chicken broth low sodium
2 Tbsp olive oil
1 lb. Italian sausage
2 cups fennel sliced / reserve fronds
1 cup onion diced
2 tsp garlic minced
1/2 tsp red pepper flakes
1/2 tsp thyme
2 cups dried orzo pasta
1/2 cup dry white wine
1/2 cup Parmesan grated
2 Tbsp butter
1/4 cup parsley chopped
2 tsp. lemon zest
salt & pepper to taste

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Submitted by: Jan Hurwitz Lot # 343

Ingredients

3 1/2 cup chicken broth low sodium
2 Tbsp olive oil
1 lb. Italian sausage
2 cups fennel sliced / reserve fronds
1 cup onion diced
2 tsp garlic minced
1/2 tsp red pepper flakes
1/2 tsp thyme
2 cups dried orzo pasta
1/2 cup dry white wine
1/2 cup Parmesan grated
2 Tbsp butter
1/4 cup parsley chopped
2 tsp. lemon zest
salt & pepper to taste

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Instructions

Heat broth in saucepan and keep warm while preparing remaining ingredients.
Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.

Baked Tomatoes, Squash & Potatoes

Published June 29, 2016 | By admin

Submitted by: Eva Cropp Lot # 1942

Ingredients

2 Tbsp. olive oil
1 onion sliced thinly
2 small tomatoes sliced 1/4" thick
1 medium yellow summer squash sliced 1/4" thick
1 medium Yukon Gold potato sliced 1/4" thick
salt & pepper to taste
1 Tbsp. fresh thyme leaves
2 Tbsp. Parmesan freshley grated

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Submitted by: Eva Cropp Lot # 1942

Ingredients

2 Tbsp. olive oil
1 onion sliced thinly
2 small tomatoes sliced 1/4" thick
1 medium yellow summer squash sliced 1/4" thick
1 medium Yukon Gold potato sliced 1/4" thick
salt & pepper to taste
1 Tbsp. fresh thyme leaves
2 Tbsp. Parmesan freshley grated

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Instructions

Heat oven to 375 degrees. Heat oil and cook onion until tender and slightly golden, 6 - 8 minutes.
Arrange the onion on the bottom of 9" X 13" baking dish. Overlap tomato, squash and potato on top of onion. Season with salt & pepper, sprinkle with thyme and parmesan. Drizzle with more oil.
Bake covered for 30 minutes. Then uncover and bake until golden, about 30 minutes more.

Roasted Asparagus

Published June 29, 2016 | By admin

Submitted by: Rick Brothers Lot # 403

Ingredients

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Submitted by: Rick Brothers Lot # 403

Ingredients

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Instructions

Preheat oven to 400 degrees.
Put oil and garlic powder in plastic gallon storage bag. Add asparagus; toss to coat. Arrange in single layer on cookie sheet. Bake until brown, stirring once (about 12 minutes). Remove from oven. Salt & pepper to taste. Sprinkle with a little lemon juice and parmesan cheese.

Quick Summer Squash

Published June 8, 2016 | By admin

Submitted by: Joyce Geiger Lot # 2426

Ingredients

3 - 5 small yellow summer squash sliced
1 large can tomatoes petit diced
onion chopped
garlic chopped
olive oil
1 pint light cream
salt & pepper

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Submitted by: Joyce Geiger Lot # 2426

Ingredients

3 - 5 small yellow summer squash sliced
1 large can tomatoes petit diced
onion chopped
garlic chopped
olive oil
1 pint light cream
salt & pepper

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Instructions

Saute onions and garlic in olive oil. Add salt and pepper. Add sliced yellow squash to pan. Cook slightly. Add petit diced tomatoes. Heat a few minutes. Right before serving, add cream. Heat 1 - 2 minutes (do not boil).
Serve with rice or toast triangles.

Black Bean Chicken Chili

Published June 8, 2016 | By admin

Servings

10 1 cup servings

Submitted by: Sally Flash Lot # 2525

Ingredients

6 chicken breasts cut into 1" cubes
2 red peppers chopped
1 1/2 onions chopped
2 up to 6 jalapeno peppers seeded and minced
4 garlic cloves minced
3 Tbsp olive oil
1/4 cup Chili powder
2 tsp. cumin seed
1 tsp. ground coriander
2 15 oz. cans black beans drained and rinsed
1 23 oz. can Italian plum tomatoes cut up
1 cup beer
1 10.5 oz. container cheddar cheese

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Submitted by: Sally Flash Lot # 2525

Ingredients

6 chicken breasts cut into 1" cubes
2 red peppers chopped
1 1/2 onions chopped
2 up to 6 jalapeno peppers seeded and minced
4 garlic cloves minced
3 Tbsp olive oil
1/4 cup Chili powder
2 tsp. cumin seed
1 tsp. ground coriander
2 15 oz. cans black beans drained and rinsed
1 23 oz. can Italian plum tomatoes cut up
1 cup beer
1 10.5 oz. container cheddar cheese

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Servings

10 1 cup servings

Instructions

Saute chicken, red peppers, onions, jalapeno peppers and garlic in oil for 5 minutes. Add chili powder, cumin, coriander, Cook 3 minutes. Stir in beans, tomatoes and beer. Bring to boil. Simmer 15 minutes uncovered, stirring frequently. Reduce heat to low.
Stir in cheddar cheese product until it is melted and chili is heated through.
This recipe takes about 2 hours to make.

Funky Chicken

Published June 8, 2016 | By admin

Servings

6

Submitted by: Barb Berndt Lot # 1135

Ingredients

1/4 lb. butter
3 Tbs. olive oil
1 lb. mushrooms
12 green onion chopped
1/2 cup dry wine (white)
1/2 tsp. white pepper
6 chicken breasts skinless & boneless
2 eggs
1 cup Italian bread crumbs

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Submitted by: Barb Berndt Lot # 1135

Ingredients

1/4 lb. butter
3 Tbs. olive oil
1 lb. mushrooms
12 green onion chopped
1/2 cup dry wine (white)
1/2 tsp. white pepper
6 chicken breasts skinless & boneless
2 eggs
1 cup Italian bread crumbs

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Servings

6

Instructions

Melt 1/2 of butter with olive oil in large sauté pan. Add mushrooms and green onions and sauté until tender. Add wine and white pepper, simmering until liquid is reduced. While mixture cooks, dredge chicken in eggs, then coat with bread crumbs.
Spray 9" X 13" baking pan with no-stick baking spray. Spoon the mushroom, onion mixture in bottom of pan in six piles. Place one chicken breast on top of each pile. Place remaining butter on top of chicken breasts. Cover and bake at 350 degrees for 40 minutes. Uncover and bake10 minutes longer or until chicken is browned.

Spaghetti Salad

Published June 6, 2016 | By admin

Submitted by: Ann Ashburn Lot # 419

Ingredients

1 lb. Vermicelli
1/2 cup olive oil
1/2 cup wine vinegar
3/4 shaker Parmesan cheese
1/2 cup green olives chopped
1/2 cup black olives chopped
1/2 cup green onion chopped

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Submitted by: Ann Ashburn Lot # 419

Ingredients

1 lb. Vermicelli
1/2 cup olive oil
1/2 cup wine vinegar
3/4 shaker Parmesan cheese
1/2 cup green olives chopped
1/2 cup black olives chopped
1/2 cup green onion chopped

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Instructions

Cook spaghetti. Drain. Pour olive oil and wine vinegar over vermicelli. Add cheese and olives. Mix well. Can be made the night before.

Chicken Italian in Foil

Published May 31, 2016 | By admin

Submitted by: Barb Buckley Lot # 78

Ingredients

2 large potatoes
1/4 tsp. salt
2 green peppers sliced
2 tomatoes cut in wedges
4 boneless chicken breasts
olive oil
4 Tbsp. Ketchup
1 tsp. oregano
2 Tbsp. butter melted

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Submitted by: Barb Buckley Lot # 78

Ingredients

2 large potatoes
1/4 tsp. salt
2 green peppers sliced
2 tomatoes cut in wedges
4 boneless chicken breasts
olive oil
4 Tbsp. Ketchup
1 tsp. oregano
2 Tbsp. butter melted

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Instructions

Cut potatoes lengthwise into slices. Place on 18 X 12 in. double layer of foil. Sprinkle with salt. Add peppers and tomatoes. Lay chicken on top of veggies and brush with oil. Mix ketchup, oregano and butter. Pour over chicken. Wrap foil securely around chicken and veggies. Bake for 1 hour at 400 degrees, or grill 5 inches from coals for 25 - 30 minutes each side.

Classic Lasagna Plus 2

Published May 31, 2016 | By admin

Servings

6 to 8

Submitted by: Jo Yarish Lot # 43

Ingredients

1 lb. ground beef
3/4 cup onion chopped
2 Tbs olive oil
1 can (28 oz.) Italian tomatoes
2 cans (6 oz.) each tomato paste
2 cups water
4 tsp. parsley chopped
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano
8 oz. lasagna noodles
1 lb. cottage or ricotta cheese
8 oz. mozzarella cheese shredded
1 cup Parmesan cheese grated
3 hard boiled eggs sliced
2 cups zuchini thinly sliced

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Submitted by: Jo Yarish Lot # 43

Ingredients

1 lb. ground beef
3/4 cup onion chopped
2 Tbs olive oil
1 can (28 oz.) Italian tomatoes
2 cans (6 oz.) each tomato paste
2 cups water
4 tsp. parsley chopped
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano
8 oz. lasagna noodles
1 lb. cottage or ricotta cheese
8 oz. mozzarella cheese shredded
1 cup Parmesan cheese grated
3 hard boiled eggs sliced
2 cups zuchini thinly sliced

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Servings

6 to 8

Instructions

In large heavy pan, lightly brown beef and onions in oil. Add tomatoes (with juice), tomato paste, water, parsley, salt, garlic powder, pepper and oregano. Simmer uncovered about 30 minutes. Mean while cook lasagna noodles as directed. In 9 1/2" X 13" baking pan spread about 1 cup of sauce, then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard-boiled eggs and zucchini ending with sauce, mozzarella and Parmesan. Bake at 350 degrees for 40 - 50 minutes or until slightly browned and bubbling.