Some Of My Favorite Recipes

Pasta with Basil, Tomatoes and Cheese

Ingredients

2 pounds vine ripened tomatoes, seeded and diced
3 cloves garlic, minced
1/2 cup chopped fresh basil
1 tablespoon chopped fresh mint leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
1/4 cup cream sherry
12 ounces spaghetti
1/2 cup freshly grated Asiago cheese
2 cups fontina cheese, shredded

Directions

In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally. Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite. Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.

Zucchini Fritters

Ingredients

2 cups (475 ml) zucchini, grated
1/4 cup (60 ml) onion, chopped
1/2 cup (125 ml) cheese, grated
2 eggs, beaten
1/2 tsp (2 ml). baking powder
1/3 cup (80 ml) flour (or more)
1/2 tsp (2 ml). salt
1/4 tsp (1 ml). pepper
shortening for frying

Directions

Beat eggs. Add zucchini, onion and cheese. Mix well. Add baking powder, flour, salt and pepper. Mix and drop by large spoonfuls into hot skillet with shortening. Brown on both sides.

Cucumber Salad

Ingredients

2 cucumbers, sliced thin
1 large red onion, sliced thin rings
4 tbsp (60 ml) sour cream
1 tbsp (15 ml) vinegar
1 tbsp (15 ml) water
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
1/8 tsp (1 ml) or less, just a pinch of powdered tarragon

Directions

Peel cucumber if you like, but slice in thin slices. Peel the onion and slice into very thin rings (or half rings if too big an onion). Make a dressing be combining the sour cream, vinegar, water, salt, pepper, and tarragon. Pour over cucumbers and onions. Chill and serve.
Note: Some people like a bit of sugar added for a sweetened version, which is fine.. do it to taste, using a small amount at a time when you make the dressing.

Tomato Pie

Ingredients

1 (9 inch) unbaked pie crust
5 large tomatoes, peeled and sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon dried basil
1/4 teaspoon garlic powder
3/4 cup mayonnaise
1 1/4 cups shredded Cheddar cheese

Directions

Preheat oven to 375 degrees F (190 degrees C). Bake pie crust in preheated oven for 10 minutes. Cover bottom of pie crust with a layer of tomato slices. In a small bowl, mix together salt, pepper, basil, and garlic powder. Sprinkle half of mixture over tomato slices. Layer remaining tomato slices in pie crust. Sprinkle with the rest of seasoning mixture. In a medium bowl, mix together mayonnaise and cheese. Spread mixture evenly over top of pie. Reduce oven to 350 degrees F (175 degrees C). Bake pie for 35 minutes.

Fettuccini with Salsa Cruda and Feta

Ingredients

1 pound fresh fettuccine pasta
5 ripe tomatoes, chopped
1/2 small red onion, chopped
1 cup chopped fresh basil
1/2 cup pitted kalamata olives, chopped
freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
1 cup crumbled feta cheese

Directions

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a medium bowl combine tomatoes, onion, basil, olives and black pepper. Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.

Stuffed Peppers Italian Style

Ingredients

4 green bell peppers, halved and seeded
1 (1 pound) loaf stale Italian bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce

Directions

Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil. Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

Almond Green Beans with Cheese Sauce

Ingredients

2-3 lbs. fresh or frozen cut green beans
1 4-6oz. pack of Sliced Smoked Almonds
6 slices of Bacon (Fried Crisp, drained, cooled, and crumbled)
2 pkgs. Kraft Cheese Powder, or 1 to 1 1/2 cups Cheddar Cheese Sauce
1/2 cup milk and 1/2 stick butter (if using Cheese Sauce)
1/4 cup milk for thinning

Directions

Boil or steam the Green Beans until done-AL DANTE (still crisp). DRAIN in a colinder and let cool slightly (for handling purposes). In medium sauce pan, heat liquids and make powdered Cheese Sauce OR heat Cheese Sauce. ADD to Cheese Sauce the crumbled bacon. Add to the green beans the sliced almonds. Mix the sauce. Put the green beans and almonds in the serving bowl, pour the bacon-cheese sauce over the green beans, thinning with milk if needed before pouring. Mix well. Serve with your other favorite dishes!

Scalloped Tomatoes

Ingredients

1/2 cup (125 ml) butter
1 cup (225 ml) chopped onion
4 cups (950 ml) fresh bread in bite size pieces
1 tsp (5 ml). salt
1 tsp (5 ml). basil
1/2 tsp (2 ml). pepper
2 14 oz (392 grm). cans diced or sliced tomatoes
4 tsp (20 ml). brown sugar

Directions

Preheat oven to 375 degrees (200 C.). In medium saucepan cook onion in butter till tender. Stir in salt, basil, pepper and bread pieces. Mix in tomatoes and sugar. Mix well, and put in a lightly greased 1-1/2 quarts (1425 ml) casserole. Bake 30 minutes or till hot and bubbly.

Fried Green Tomatoes

Ingredients

2 lb Green tomatoes
4 ea Eggs
1 1/4 cups Corn meal
3/4 cup Water
1/4 cup Minced chives
1 tbl Salt
1/4 tsp Pepper, fresh ground
1/4 cup Butter or margarine

Directions

Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed. While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt and pepper. In a large, heavy iron skillet, heat the butter or margarine until bubbly. Dip the tomato slices into batter, and brown quickly on both sides. Serve at once.

Grilled Lemon-Pepper Zucchini

Ingredients

2 small yellow squash, sliced
2 small zucchini, sliced
1 small onion, diced
1 red bell pepper, minced
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon lemon-pepper seasoning

Directions

Preheat an outdoor grill for high heat. When hot, lightly oil grate. Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet. Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

Stuffed Peppers

Ingredients

6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 (10.75 ounce) cans tomato soup
2 2/3 cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1 pound Cheddar cheese, shredded, divided
3 cups uncooked instant rice

Directions

Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp. Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes. Spoon rice mixture into peppers. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Yellow Squash Casserole

Ingredients

8 yellow summer squash, cut into 1/2-inch slices
1/2 cup white wine
2 eggs
1 cup shredded Cheddar cheese
salt and pepper to taste

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking dish. In a saucepan, boil sliced squash in enough water to cover for 10 minutes. Remove squash to paper towels. Dab off excess moisture. In a medium bowl, beat eggs together with wine. Add squash and cheese. Season with salt and pepper to taste. Then pour mixture into a baking dish. Bake in a preheated oven for 1 hour.

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