Creamed Spinach

April 5, 2016UncategorizedEdit
Servings 2-4
Cook Time Total time - 30 minutes
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Ingredients
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Servings 2-4
Cook Time Total time - 30 minutes
Instructions
  1. To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
  2. To make Be'chamel sauce: Melt 1 Tbs. butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg and half & half. Set aside, covered.
  3. To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, sauté until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until all leaves are wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.
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Parmesan Baked Pork Chops

January 26, 2016UncategorizedEdit
Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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Instructions
  1. On a plate, combine the last 4 ingredients.
  2. Rub the chops with the olive oil, then dip (coat) each one in the cheese mixture. Press the mixture over the chops to make sure they are well covered in it.
  3. Line a pan with tin foil & spray with cooking spray.
  4. Place the pork chops on the pan & bake at 350 for 40-45 minutes
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Italian Meatballs

January 22, 2016UncategorizedEdit
Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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Instructions
  1. In a large bowl, lightly mix all ingredients except olive oil by hand.
  2. Form into two-inch balls.
  3. Place meatballs in a baking dish and brush olive oil over them.
  4. Bake at 350F for 35-45 minutes, turning halfway through.
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Balsamic Marinated Tomato and Mozzarella Salad

January 20, 2016UncategorizedEdit
Submitted by: Kathy Maznik Lot # 1933
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Submitted by: Kathy Maznik Lot # 1933
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Instructions
  1. Mix together first five ingredients for dressing and toss in cheese and tomatoes.
  2. Chill until ready to serve.
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Avocado and Tomato Salad

January 20, 2016UncategorizedEdit
Servings 8
Submitted by: Kathy Maznik Lot # 1933
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Submitted by: Kathy Maznik Lot # 1933
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Servings 8
Instructions
  1. Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
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Basil Parmesan Pasta Salad

January 15, 2016UncategorizedEdit
Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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Instructions
  1. Prepare pasta according to package directions; drain.
  2. Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
  3. Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.
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Corn, Tomato and Basil Salad

January 14, 2016UncategorizedEdit
Submitted By: Christine Griffin Lot # 2266
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Submitted By: Christine Griffin Lot # 2266
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Instructions
  1. Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
  2. Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.
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Steak Bruschetta

January 14, 2016UncategorizedEdit
Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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Instructions
  1. Preheat oven to 450. Brush baguette slices with oil and toast until golden brown. Let cool; rub with garlic.
  2. Season steak with salt and pepper; heat a skillet over med-high. Sear steak for 4 minutes on each side (for medium rare). Let rest, then dice.
  3. Mix mayo, blue cheese, vinegar and mustard.
  4. In a second bowl, mix tomatoes, basil and 4 T. olive oil with the steak.
  5. Spread cheese mixture on toasted bread then top with steak mixture.
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Orzo Salad w Tomatoes, Feta and Green Onions

January 14, 2016UncategorizedEdit
Submitted by: Pam Hoover Lot # 2262
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Submitted by: Pam Hoover Lot # 2262
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Instructions
  1. Whisk vinegar, lemon juice & honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead).
  2. Bring broth to boil, stir in orzo, reduce heat to medium and cover partially, boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl, tossing frequently until cool.
  3. Mix tomatoes, feta, basil and green onions into orzo. Add vinaigrette, toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature). Add pine nuts, toss. Serve at room temperature.
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