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

Servings:

Units:

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

Servings:

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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.

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

Servings:

Units:

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

Servings:

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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.

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

Servings:

Units:

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

Servings:

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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.

Chiparelli Salad

Published January 14, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 head lettuce (I use equal amounts of iceberg and romaine )
1 sweet onion slice thin (you can also use red onion)
2 tomatoes ( for ease of storage and travel I used Grape tomatoes)
2-3 hardboiled eggs sliced
1 jar Tuscan peppers (I use Pepperoncini) or Black olives
Dressing
1/4 c red wine vinegar
3/4 c salad oil
1/2 c Romano cheese (grated not shredded)
1/2 c Parmesan cheese (grated not shredded)
2 tbsp sugar or equal amount of sugar substitute

Servings:

Units:

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 head lettuce (I use equal amounts of iceberg and romaine )
1 sweet onion slice thin (you can also use red onion)
2 tomatoes ( for ease of storage and travel I used Grape tomatoes)
2-3 hardboiled eggs sliced
1 jar Tuscan peppers (I use Pepperoncini) or Black olives
Dressing
1/4 c red wine vinegar
3/4 c salad oil
1/2 c Romano cheese (grated not shredded)
1/2 c Parmesan cheese (grated not shredded)
2 tbsp sugar or equal amount of sugar substitute

Servings:

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Instructions

Tear lettuce into bite size pieces add salad ingredients. Mix salad dressing in separate container and pour over when ready to serve.

Steak Bruschetta

Published January 14, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

24 baguette slices brushed with olive oil
1 garlic clove
3/4 lb boneless sirloin steak (salt and pepper)
1 c mayo
1 c crumbled blue cheese
1 tbsp wine vingar
1 tsp dry mustard
1 1/2 c tomatoes seeded and chopped
1/2 c fresh basil chopped
2 tbsp olive oil

Servings:

Units:

Submitted by: Christine Griffin Lot # 2266

Ingredients

24 baguette slices brushed with olive oil
1 garlic clove
3/4 lb boneless sirloin steak (salt and pepper)
1 c mayo
1 c crumbled blue cheese
1 tbsp wine vingar
1 tsp dry mustard
1 1/2 c tomatoes seeded and chopped
1/2 c fresh basil chopped
2 tbsp olive oil

Servings:

Units:

Instructions

Preheat oven to 450. Brush baguette slices with oil and toast until golden brown. Let cool; rub with garlic.
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.
Mix mayo, blue cheese, vinegar and mustard.
In a second bowl, mix tomatoes, basil and 4 T. olive oil with the steak.
Spread cheese mixture on toasted bread then top with steak mixture.

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