Sausage and Fennel Orzotto

July 26, 2016UncategorizedEdit
Submitted by: Jan Hurwitz Lot # 343
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Submitted by: Jan Hurwitz Lot # 343
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Instructions
  1. Heat broth in saucepan and keep warm while preparing remaining ingredients.
  2. 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.
  3. 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.
  4. Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
  5. 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.
  6. Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.
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Dill Dip

July 1, 2016UncategorizedEdit
Submitted by: Tammy Cook Lot # 2392
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Submitted by: Tammy Cook Lot # 2392
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Instructions
  1. Mix all ingredients and refrigerate several hours before serving.
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Baked Tomatoes, Squash & Potatoes

June 29, 2016UncategorizedEdit
Submitted by: Eva Cropp Lot # 1942
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Submitted by: Eva Cropp Lot # 1942
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Instructions
  1. Heat oven to 375 degrees. Heat oil and cook onion until tender and slightly golden, 6 - 8 minutes.
  2. 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.
  3. Bake covered for 30 minutes. Then uncover and bake until golden, about 30 minutes more.
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Meatless Wedding Soup

June 29, 2016UncategorizedEdit
Submitted by: Joyce Brothers Lot # 403
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Submitted by: Joyce Brothers Lot # 403
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Instructions
  1. Boil liquid. Add carrots, celery and onion. Add small shells last 10 - 15 minutes. Add frozen spinach. Serve with parmesan cheese.
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Quick Summer Squash

June 8, 2016UncategorizedEdit
Submitted by: Joyce Geiger Lot # 2426
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Submitted by: Joyce Geiger Lot # 2426
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Instructions
  1. 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).
  2. Serve with rice or toast triangles.
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Crock Pot Olive Garden Zuppa Toscana

June 8, 2016UncategorizedEdit
Submitted by: Sue Mizer Lot # 1133
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Submitted by: Sue Mizer Lot # 1133
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Instructions
  1. In a skillet, brown sausage, breaking into small pieces, remove and drain. Set aside. In same skillet, fry bacon till crisp, remove and drain. Set aside.
  2. Place water, broth, potatoes, onion, garlic, bacon and sausage into a crock pot. Cook on low 4 - 6 hours.
  3. Add greens and whipping (heavy) cream, stir to combine. Cover and continue to cook on low an additional 30 minutes. Season with salt and pepper.
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Classic Lasagna Plus 2

May 31, 2016UncategorizedEdit
Servings 6 to 8
Submitted by: Jo Yarish Lot # 43
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Submitted by: Jo Yarish Lot # 43
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Servings 6 to 8
Instructions
  1. 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.
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Bud’s Microwave Pickles

May 31, 2016UncategorizedEdit
Submitted by: Carolyn Tharp Lot # 1441
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Submitted by: Carolyn Tharp Lot # 1441
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  1. Slice cucumbers 1/4 in. thick. Slice onions in thin slices (should be about 4 1/2 cups). Place in microwave proof bowl. Mix the salt, mustard seed, sugar, white vinegar and celery seed. Pour this mixture over cucumbers. Microwave 3 minutes on high - stir, plus 3 minutes on high - stir, plus 3 minutes on high. Cool and keep in refrigerator in pint canning jars if you wish. Can be eaten same day.
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Shirley’s Reuben Casserole

May 31, 2016UncategorizedEdit
Submitted by: Carolyn Tharp Lot # 1441
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Submitted by: Carolyn Tharp Lot # 1441
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Instructions
  1. Saute onion and combine with sour cream. Grease 9 X 13 baking pan. Put half of bread in pan. Layer remaining ingredients over cubed bread, except the butter. Top with remaing bread. Drizzle butter over all. Bake 30 minutes at 350 degrees.
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Spaghetti Bake

April 5, 2016UncategorizedEdit
Servings 8
Submitted by: Jo Samson Lot # 202
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Submitted by: Jo Samson Lot # 202
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Servings 8
Instructions
  1. Saute' ground meat with onion. When cooked through, mix in spaghetti sauce and seasoning.
  2. Combine cream cheese, cottage cheese and sour cream; mix well.
  3. Cook spaghetti noodles according to directions.
  4. Spray a 3 qt. dish with cooking spray. Layer half of the spaghetti noodles on the bottom.
  5. Spoon cheese mixture on top of the noodles. Layer remaining noodles on top of the cheese mixture.
  6. Spread meat mixture on top of noodles. Layer remaining noodles on top of second noodle layer.
  7. Mix Bread crumbs and parmesan cheese and sprinkle on top.
  8. Bake at 350 degrees for 30 minutes until bubbly and heated through
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