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Cilantro Pesto

Adapted from 1,ooo Vegetarian Recipes by Carol Gelles

2 cups packed cilantro leaves
2 cloves garlic
1/3 cup extra virgin olive oil
1/8 teaspoon salt, or to taste

1.  Plae cilantro and garlic in food processor container fitted with a steel blad (a blender will not work for this purpose).  Cover and process until finely chopped.
2.  Add the oil ahnd salt to the rocessor.  cover and process until fairly smooth.

Makes 2/3 cup

Variation:  Substitute 1 cup packed parsley leaves for 1 cup of the cilantro.

Serve over hot pasta or use for sandwich filling.

Baked Macaroni and Cheese

Adapted from McCall's Cookbook

1 8 oz pkg elbow macaroni
2 cups grated cheddar cheese (1/2 lb) Uuse sharp or extra sharp or any combination of cheese you like.
1/4 cup butter or margarine
1/4 cup unsifted all-purpose flour
2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
Dash of nutmeg (optional)

1.  Preheat oven to 375F.
2.  Cook macaroni as package label directs; drain.
3.  In 1 1/2 quart shallow baking dish, alternate macaroni (in 2 layers) with 1 1/2 cups cheese (in 2 layers); set aside.
4.  Meanwhile, prepare sauce:  Melt butter in medium saucepan; remove from heat.  Blend in flour; gradually stir in milk, then seasonings.  Bring to boiling, stirring; boil one minute.
5.  Pour sauce over macaroni and cheese in casserole.  Top with remaining cheese.
6.  Bake 15 to 20 minutes, or until cheese is melted and browned.

Makes 4 to 6 servings

Option:  Use Mexican cheese mixture and stir one 4 oz can chopped green chiles into sauce.

Shoofly Pie

Adapted from McCall's Cookbook

9-inch unbaked pie shell
1 cup sifted all-purpose flour
1/2 cup light brown sugar, fimly packed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
2 tablespoons butter, margarine,or shortening
Hot Water
1/2 teaspoon baking soda
1/2 cup light molasses
1 egg, well beaten

1.  Preheat oven to 375F.
2.  Thaw prepared pie shell and refrigerate.
3.  In medium bowl, combine flour, sugar, salt, and spices, mixing well.  Add butter, using fingers, rub into flour mixture to make crumbs.
4.  Pour 3/4 cup hot water over baking soda in small bowl; stir to dissolve.  Beat in molasses and egg, combining well.
5.  Sprinkle one fourth of crumb mixture in bottom of pie shell.  Top with one third of molasses mixture.  Continue layering, ending with crumb mixture.
6.  Bake 35 minutes, or until filling is firm to the touch when lightly pressed with fingertip.
7.  Serve warm, with vanilla ice cream or whpped cream, if desired.

Makes 6 to 8 servings, unless Jason Minner is present.  (Make an extra pie for Jason.)

Dutch Apple Pie

Adapted from McCall's Cookbook

9-inch unbaked pie shell

Topping:
2/3 cup sifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter or margarine

Filling:
2 lb tart cooking apples (around 8?).  I recommend Stamen Winesaps from Fifer Orchards
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup granulated sugar
Dash salt
1 teaspoon cinnamon

1.  Prepare (or thaw) pie shell (I recommend Mrs. Smith's DeepDish.)  Refrigerate until used.
2.  Make topping:  combine flour and brown sugar in medium bowl.  Cut in butter, with pastry blender or two forks, until mixture is consistency of coarse cornmeal.  Refrigerate.
3.  Preheat oven to 400F.
4.  Make filling:  Core apple, and pare; thinly slice into large bowl.  Sprinkle with lemon juice (to prevent browning).
5.  Combine flour, sugar, salt, and cinnamon, mixing well.  Toss lightly with apples.
6.  Turn filling into unbaked pie shell, spreading evenly.  Cover with topping; bake 40 to 45 minutes, or until apples are tender.
Serve with vanilla ice cream.  Makes 8 servings.

By: Nick Jr. Magazine

3 cups all-purpose flour
½ tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
½ tsp salt
2 tsp ground cloves
¼ tsp ground nutmeg
3 cups granulated sugar
2 sticks unsalted butter at room temperature
5 large eggs
1 15oz can unseasoned pumpkin puree
¼ cup orange juice

Preheat oven to 350. Coat 4 mini loaf pans with veggie spray.  In medium bowl whisk together the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg.  Set aside.  Beat together with mixer the sugar and butter for 4-5 minutes (until light and fluffy).  Add eggs one at a time.  When mixed, add pumpkin and mix until smooth.  Reduce mixer speed and add OJ.  After oj is mixed in, mix in dry ingredients.  Divide batter evenly among loaf pans.  Bake 30-35 minutes and toothpick comes out clean.    Invert loaves and remove from pans.  Cool on wire rack.

HOAGIE DIP

1/2 pound deli ham, sliced
1/2 pound Genoa salami, sliced
1/2 pound American cheese, sliced
1 small head lettuce, shredded
3 tomatoes, diced
1 medium onion, minced
1 1/2 cups mayonnaise
2 tablespoons oregano
1 dozen hoagie rolls sliced 1/2-inch thick, or loaf of baguette style bread, sliced

Cut the ham, salami and cheese into small pieces by rolling jelly-roll style, thinly slicing, and then slicing again into half moons shaped pieces. Mix in a bowl with oregano and mayonnaise. Add the onion. Add lettuce and tomato just before serving. Serve with torn pieces of bread.

Serves 15 to 20.

Squash Casserole

From Sharon Anders in Fix It and Forget It Cookbook Feasting with your Slow Cooker

Makes 4 to 6 servings

2 lbs. yellow summer squash, or zucchini, thinly sliced (about 6 cups)
half a medium onion, chopped
1 cup peeled, shredded carrot
10 3/4 oz. can condensed cream of chicken soup
1/4 cup sour cream
1/4 cup flour
8 oz. pkg. seasoned stuffing crumbs
1/2 cup butter, or margarine, melted

1. Combine squash, onion, carrots, and soup.
2.  Mix together sour cream and floor.  Stir into vegetables.
3.  Toss stuffing mix with butter.  Spread half in bottom of slow cooker.  Add vegetable mixture.  Top with remaining crumbs.
4.  Cover.  Cook on Low 7-9 hours.


I always use herb seasoning stuffing mix.  You can use any kind of condensed cream soup - cream of celery is especially good.

Debbie Papen's Prize Winning Peach Pie

From Fifer Orchards Brochure (Wyoming Delaware)

1 C. granulated sugar
2 Tbsp. cornstarch
1 C. water
1/4 C. dry peach gelatin (3 oz. box)
1 quart peeled peaches, (sliced, about 6 cups)
1 9-inch baked pie shell
1 C. whipping cream, whipped

Mix sugar and cornstarch in a heavy pan; add water.  Cook, stirring constantly until thick and clear.  Remove from heat and stir in gelatin.  Chill until partially set.  Place peaches in prepared pie shell.  Cover with gelatin mixture.  Chill for at least 4 hours.  Top with whipped cream.

 
 
 Creamy Macaroni and Cheese Recipe courtesy Paula Deen
 
 
 
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

 
  Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 3 hours
Yield: 12 servings

Copyright © 2006 Television Food Network, G.P., All Rights Reserved
 

By: Katie Borntreger

1 lb cooked kielbasa*
1 can rinsed and drained kidney beans
1 can rinsed and drained great northern beans
1 can rinsed and drained black beans
1 can tomato sauce
1 can carrots
1 large onion sliced
¾ cup chianti
2 tbsp brown sugar
3 garlic cloves minced

Combine all ingredients in an oven safe dish.  Cover and bake at 375 for 60 minutes.
*I prefer Polish kielbasa, but you can use any kind of kielbasa.