Portabello Tortellini

• 16 oz. cheese tortellini
• 3 T. butter
• 2 cloves garlic, minced
• 2 lg. portabello mushroom caps, chopped
• 8 oz. button mushrooms, sliced
• 1/4 c. white wine
• handful fresh basil, chopped (or 1/2 T. dried)
• salt & pepper, to taste
• grated Parmesan cheese

Cook tortellini as package directs.

Meanwhile, melt the butter in a skillet and cook the mushrooms and garlic. When almost finished cooking, stir in the basil and white wine.  Season to taste with salt and pepper.

Combine with the cooked, drained pasta. Serve with grated Parmesan on top.

Note: Can also add some frozen peas or roasted red peppers for a little color.

Lemon Linguine with Chicken (or Shrimp!)

Pasta

• 1 lb. linguine
• 1/4 c. olive oil
• zest from 2 lemons
• juice from 2 lemons
• 1/2 c. chopped green onion
• 1/4 c. chopped fresh parsley
• salt & freshly ground pepper, to taste
• Parmesan cheese, to taste

Marinade

• 1/2 c. olive oil
• 2 cloves garlic, minced
• 2 T. Cajun seasoning
• 2 T. lemon juice
• 2 T. minced fresh parsley
• 1 T. brown sugar
• 2 T. soy sauce
• 3 chicken breasts, sliced (or 3 dozen large shrimp, peeled and deveined)

Combine the marinade ingredients together and stir in chicken. Refrigerate for at least 4 hours.  Pour chicken, including the marinade, into a small casserole dish and bake at 350 for 20 minutes.*

Meanwhile, cook linguine as directed on package. When done, drain and toss with remaining ingredients. Pour chicken (or shrimp) mixture over top and toss again. Finish off individual bowls with a generous sprinkling of salt, pepper and grated cheese.

* If using shrimp, bake at 450 for approximately 10 minutes.

Butter Pecan Cake with Apricots

• 1 box butter pecan cake mix
• 1 c. water
• 1/4 c. vegetable oil
• 3 eggs
• 1 (15 oz.) can apricot halves, drained and chopped
• 1 c. apricot preserves
• 1 (12 oz.) tub cream cheese frosting
• walnuts (couple big handfuls)
• 1/4 c. sugar

Preheat oven to 350.  Grease a glass 13X9 baking pan.

Beat together the cake mix, water, oil, eggs and apricots on low speed for 30 seconds. Beat on medium speed for two minutes, scraping bowl occasionally. Pour into pan.

Bake for 35 minutes, or until cake tests done. Cool completely.

Spread preserves evenly over top of cake (easier to spread if you stir them first).  Spread frosting over preserves. This isn't easy to do, and may look a little messy, but don't worry, the crushed walnuts will cover the imperfections : )

Combine the walnuts and sugar in a food processor and finely grind. Scatter over top of cake.

Sausage & Peppers

• 2 lb. sweet Italian sausage
• 3 cloves garlic, minced
• 1 large onion, thickly sliced
• 4 large bell peppers (green, red & orange), coarsely chopped
• 1 T. Italian seasoning
• salt & pepper, to taste
• 2 T. olive oil
• 14 oz. can diced tomatoes, undrained
• 1/3 c. red wine (or beef broth)

Brown the sausages on all sides over medium high heat.

Meanwhile, Place the chopped vegetables in the bottom of a crock pot.  Pour the wine (or broth) and tomatoes over top. Stir in the spices, olive oil and garlic.

Place the browned sausages on top (cut into slices first if you prefer). Cover and cook on low for at least 6 hours, or until vegetables are tender.

Can also be baked in the oven at 350 for an hour or so.

Our Favorite Tuna Casserole

• 6 oz. pasta, any shape
• 1 c. frozen sweet peas
• 1 can cream-of-something soup
• 1/2 c. milk
• 6 oz. can tuna, drained
• 1 small onion, chopped
• 6 slices cheese, your favorite (we like a combination of hot pepper and muenster)

Boil the pasta just until al dente, adding peas during the last minute or so. Drain.


Saute the onion in a little olive oil.


Whisk together cream soup and milk. Combine with remaining ingredients and pour into a greased 9X9 casserole. Bake for 30 minutes at 350, or until bubbly.


Notes: Add some crushed potato chips or buttered bread crumbs on top before baking for crunch.  Recipe easily doubled to fill a 13X9 pan.

Brown Sugar Meatloaf

• 2 eggs
• 1/4 c. ketchup
• 1/4 c. prepared mustard
• 1 c. bread crumbs
• 1 envelope onion soup mix
• salt & pepper, to taste
• 2 lb. ground beef

Mix all ingredients together well. Shape into a loaf and place into a greased 13 X 9 pan. Bake at 350 for 45 minutes. Remove from oven and slice.  Pour sauce mix (recipe follows) over slices and return to oven, uncovered for an additional 20 minutes.


Sauce Recipe

• 1 c. ketchup
• 3/4 c. white sugar
• 1/2 c. brown sugar
• 1/2 c. apple cider vinegar

Whisk together until smooth.


Notes: The cooked sauce is really good over mashed potatoes.