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Corn Pasta Salad

Corn Pasta Salad

Ingredients
2 cups cooked tricolor spiral pasta
1 package (16 ounces) frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons canola oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt

Directions
In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.

Pour over pasta mixture and toss to coat. Cover and refrigerate overnight. Yield: 10 servings.

Recipe found here: Corn Pasta Salad

Ranch Biscuits

Ranch Biscuits

Ingredients
2 cups biscuit/baking mix
4 teaspoons dry ranch salad dressing mix
2/3 cup milk
2 tablespoons butter, melted
1 teaspoon dried parsley flakes
1/8 teaspoon garlic powder

Directions
In a large bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop 2 in. apart onto a greased baking sheet.
Bake at 425° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic powder; brush over warm biscuits. Serve warm. Yield: 9 biscuits.

Recipe found here: Ranch Biscuits

French Onion Portobello Brisket

French Onion Portobello Brisket

Ingredients
1 fresh beef brisket (4 pounds)
1-3/4 cups sliced baby portobello mushrooms
1 small red onion, sliced
2 garlic cloves, minced
2 tablespoons butter
1 can (10-1/2 ounces) condensed French onion soup
1/4 cup dry white wine or beef broth
1/2 teaspoon coarsely ground pepper
Fresh sage, optional

Directions
Cut brisket in half; place in a 5-qt. slow cooker.

In a large saucepan, saute the mushrooms, onion and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, wine and pepper; mix well.

Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired. Yield: 9 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Recipe found here: French Onion Portobello Brisket

Homemade Antipasto Salad

Homemade Antipasto Salad

Ingredients
2 packages (1 pound each) spiral pasta
4 cups chopped green peppers
4 cups chopped seeded tomatoes
3 cups chopped onions
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved

DRESSING:
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

Directions
Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.

Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight. Yield: 50 (3/4-cup) servings.

Recipe found here: Homemade Antipasto Salad

Black Cherry Cream Parfaits

Black Cherry Cream Parfaits

Ingredients
2 packages (3 ounces each) black cherry gelatin
2 cups boiling water
2 cups black cherry soda, chilled
1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1 can (15 ounces) pitted dark sweet cherries, drained
1/2 cup chopped walnuts

Directions
In a large bowl, dissolve gelatin in boiling water. Stir in soda; refrigerate for 2 hours or until partially set.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Stir cherries and walnuts into gelatin; fold in whipped cream. Spoon into parfait glasses. Chill until firm. Yield: 10 servings.

Recipe found here: Black Cherry Cream Parfaits

glazed carrots

Glazed Carrots

Ingredients
1 1/2 lb ready-to-eat baby-cut carrots
1/3 cup packed brown sugar
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 teaspoon grated orange peel

Directions

1 In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.

2 In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.

3 Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Recipe found here: Glazed Carrots

Veal or Chicken Ragu with Mushrooms and Marsala

Veal or Chicken Ragu with Mushrooms and Marsala

Ingredients
2 tablespoons olive oil
2 tablespoons butter
3/4 pound cremini mushrooms, chopped
1 pound ground veal or chicken
Salt and pepper
A little freshly grated nutmeg, about 1/8 teaspoon
3 large shallots, finely chopped
1 rib celery, finely chopped
4 cloves garlic, finely chopped
A handful sage leaves, thinly sliced
2 tablespoons stemmed thyme
2 tablespoons tomato paste
1/2 cup Marsala
2 cups veal or chicken stock
1 cup milk
1 pound pappardelle, tagliatelle or linguine
Grated Grana Padano or Parmigiano Reggiano cheese, for tossing and topping
1/2 cup parsley, chopped
EVOO – Extra Virgin Olive Oil, for drizzling

Directions

Bring a pot of water to a boil for the pasta.

In large skillet or Dutch oven, heat oil, 2 turns of the pan, over medium-high heat. Melt butter into oil, add the mushrooms and brown well. To the browned mushrooms, add veal or chicken and crumble and brown; season with salt, pepper and a little nutmeg. Add shallots, celery, garlic, sage and thyme. Stir 3-4 minutes to soften, add tomato paste and stir a minute more. Add Marsala, stock and milk to the sauce, bring to a bubble, reduce heat and simmer 30 minutes over low heat.

Cook pasta to al dente in salted water. Add a cup of salted cooking water to the sauce, drain pasta then toss with the sauce to combine, adding in a few handfuls of cheese and parsley. Drizzle with EVOO to finish. Serve the pasta in shallow bowls and pass extra cheese at table.

Recipe found here: Veal or Chicken Ragu with Mushrooms and Marsala

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