When I made my last shopping list, I went through my mountain of recipes that I've pulled from magazines or printed from the internet. Here are the ones I've made so far, they were all hits!
MINISTRONE SOUP
2 T olive oil
4 cups cleaned and thinly sliced leeks (white part only)
1 cup thickly sliced carots
1 cup thickly sliced celery
1 cup thickly sliced zucchini
6 cups chicken broth
1 28 oz. can diced tomatoes
1 T dried oregano
1 T dried basil
1 t salt
½ t pepper
½ cup small pasta shapes
1 cup green beans (1 inch pieces)
1 cup spinach leaves
½ cup fresh or frozen peas
½ cup rinsed and drained canned chickpeas
1/3 cup grated Parmesan cheese
In a large stockpot over medium heat, add the oil. Sauté the leeks until softened, stirring frequently. Add the carrots, celery, and zucchini and cook until softened, stirring occasionally. Add the broth, tomatoes and their juice, oregano, basil, salt, and pepper and stir to combine. Bring to a boil and cook at least 5 minutes. Add the pasta and green beans and cook for another 5 minutes, stirring occasionally. Reduce heat, add the spinach, peas, and chickpeas and simmer for at least 5 minutes, stirring occasionally. Top each serving with some of the Parmesan cheese.
SUPER SLOPPY JOES
2 pounds ground beef
½ cup chopped onion
2 celery ribs with leaves, chopped
¼ cup chopped green peppers
1 2/3 cups canned crushed tomatoes
¼ cup ketchup
2 T brown sugar
1 T vinegar
1 T Worcestershire sauce
½ t garlic salt
¼ t ground mustard
¼ t paprika
8 to 10 hamburger buns, split
In a dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Add the next nine ingredients; mix well. Simmer uncovered for 35-40 minutes, stirring occasionally. Spoon ½ cup meat mixture onto each bun. Yield 8 to 10 servings.
PIZZA DIPPERS
8 oz. ricotta cheese
1 cup mayonnaise
¼ cup grated Parmesan cheese
1 t Italian seasoning
½ t garlic powder
1 ½ cups shredded mozzarella cheese
your favorite chopped pizza toppings, such as tomatoes, red or green peppers, canned mushrooms, pepperoni, or cooked sausage
Heat the oven to 350 degrees F. Combine the first 5 ingredients in a medium bowl, then stir in 1 cup of the mozzarella cheese. Mix well. Spoon the mixture into six 6 ounce ramekins, then sprinkle each one with the remaining ½ cup of mozzarella. Place the ramekins on a cookie sheet and bake until the dips are heated through and the tops are lightly browned, about 20 to 25 minutes. Garnish each dish with the chopped pizza toppings. Serve warm with breaksticks, crackers, or pita chips. Serves 6.
OVEN ROASTED MARINATED FLANK STEAK
1/3 cup balsamic vinegar
1/3 cup vegetable oil
3 T brown sugar
3 T soy sauce
6 green onions – chopped (reserve half for garnish)
2 cloves garlic
½ t black pepper
1 ½ pounds flank steak
Mix all ingredients (except beef) in a large, plastic zipper topped bag. Stab the beef all over the place and then place the beef in the bag and refrigerate overnight. Mush it around in the bag first. Preheat oven to 500 degrees. Place a baking pan (about a 13 x 9 inch one) in the bottom third of the oven and allow the pan to heat up for 10 minutes. Then add the meat to the hot pan, including the marinade. For medium rare roast the flank steak for about 7 minutes. Turn it and then roast for 7 minutes more. Slice thinly and serve with chopped green onions over the top.
CHEESY TWICE-BAKED POTATOES
4 large russet potatoes, scrubbed well
6 slices turkey bacon
2 T butter
½ cup milk
Salt and pepper
1 cup shredded cheddar
2 scallions, chopped
Microwave potatoes until cooked through, first piercing with a fork all over. Put butter and milk in a microwave-safe bowl and microwave for 2 minutes. With hands covered to protect from heat, cut potatoes in half lengthwise and scoop out flesh with a spoon. Place potato flesh in a medium bowl and break up with a fork; set aside potato skins. Add milk mixture, salt, pepper, ¾ cup cheese and scallions to bowl with potato flesh and mix well. Stir in bacon. Divide potato mixture among potato skins. Place potatoes on prepared baking sheet and sprinkle with remaining ¼ cup cheese. Broil potatoes until tops are crist and bubbling and mixture is heated through, about 4 minutes.
RAVIOLI LASAGNA
1 jar (26 oz) pasta sauce
2 bags (13 oz. each) frozen square cheese ravioli, thawed
1 ½ cups shredded Italian cheese blend
Heat oven to 375 degrees F. Coat a 9-in. square baking dish and a sheet of foil with nonstick spray. Put pasta sauce in a bowl; stir in ½ cup water. Spread 1 cup sauce in dish. Top with 20 ravioli (or 1/3 of total) flat sides up and just touching each other. Spread with ¾ cup sauce; sprinkle with ½ cup cheese. Repeat layers two more times. Cover tightly with foil, sprayed side down. Bake on a sheet of foil (to catch any drips) 1 hour or until bubble around edges. Uncover and bake 5 minutes until cheese is barely golden.
CREAM SCONES WITH RASPBERRIES
¾ cup all purpose flour
3 T sugar, plus additional for sprinkling
2 ½ t baking powder
½ t fine salt
6 T cold butter, cut into ½” cubes
¼ cup frozen raspberries, thawed
2 T finely grated orange zest
1 large egg
¼ heavy cream, plus additional for brushing
Preheat oven to 425 degrees. Line baking sheet with parchment paper. Whisk flour with the 3 T sugar, baking powder and salt in medium bowl. Toss the butter with the flour mixture to coat, and using fingers, rub in the butter until the mixture resembles course meal. Add the raspberries, orange zest, and toss. Beat egg and cream in another bowl and stir into flour mixture to make a shaggy loose dough. Turn dough onto a lightly floured surface and pat in a 6” round. Cut into 8 wedges and put on the baking sheet leaving a few inches between each. Brush tops with heavy cream, and sprinkly with sugar. Bake until golden brown, 12 to 15 minutes. Serve warm.
QUICKER COMFORTING CHICKEN
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 ½ cup baby carrots
2 T butter
1 can (15 oz.) small whole potatoes, drained and rinsed
1 cup whipping cream
1 T dried parsley flakes
½ t salt
¼ t pepper
In a large skillet or dutch oven, cook chicken, onions, and carrots in butter until chicken is lightly browned. Add potatoes. Cover and cook over medium heat for 10 minutes or until the carrots are tender. Add the cream, parsley, salt and pepper. Reduce heat. Simmer uncovered, for 10 minutes or until slightly thickened. Yield: 4 servings.
| 
