Spaghetti and Meatballs

Spaghetti and Meatballs

1 pound spaghetti
Salt, for pasta water

Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper

Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

Bon Appétit!

Potato Casserole

Potato Casserole

2 cups mashed potatoes
1/2 cup sour cream
House Seasoning, recipe follows
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 1/2 cups grated Cheddar
4 medium potatoes, cooked
6 slices bacon, cooked crispPreheat oven to 350 degrees F.

Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle House Seasoning, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle House seasoning. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Bon Appétit!

Baked Macaroni and Cheese

Baked Macaroni and Cheese

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbsPreheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

Bon Appétit!

Mashed Potatoes

Mashed Potatoes

2 pounds russet potatoes (about 4 medium)
1 1/2 teaspoons kosher salt, plus more for cooking the potatoes
4 to 8 tablespoons unsalted butter
3/4 to 1 cup whole milk
Freshly ground black pepperLightly scrub the potatoes. Put them in a large saucepan with cold water to cover by about 3 inches and season generously with salt. Bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook until the potatoes are fork tender, about 40 to 45 minutes.

Drain the potatoes in a colander in the sink. Let the potatoes cool just until you can handle them--hot potatoes make better mashed. Meanwhile, melt the butter in the pan over low heat.

Hold the potatoes in a towel or in a kitchen glove and gently peel the potato skins off with a knife or your fingers. Quarter the potatoes and put then in the pan.

Heat the milk in a microwave-safe measuring cup or bowl until hot. Mash the potatoes with the butter with a fork or potato masher if you have one, until most of the lumps are gone and the potatoes are smooth and fluffy. Then stir in the milk, until the mashed potatoes are light and smooth, if there are still lumps paddle them smooth with a wooden spoon. Season with 1 1/2 teaspoons salt or to taste, and pepper, to taste. Serve immediately.

Bon Appétit!

Italian Meatloaf

Italian Meatloaf

2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara saucePreheat oven to 350 degrees F.

Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

Bon Appétit!

Austrian Baked Eggs

Austrian Baked Eggs

Ingredients and Directions

Poach fresh eggs one at a time; then put in a well−buttered baking−dish; sprinkle with salt, pepper, bits of

butter and grated cheese. Pour over the top 1/2 cup of cream sauce and cover with fine bread−crumbs. Set in

the oven to brown and serve hot with

tomato−sauce.

Bon Appétit!

Austrian Apple Omelet

Austrian Apple Omelet

Ingredients and Directions

Peel, core and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying−pan; put in the

apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples;

let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce.

Bon Appétit!

Austrian Apple Strudel

Austrian Apple Strudel

Ingredients and Directions

Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then

roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle

with sugar and cinnamon. Make a large roll; bake in a buttered baking−pan with flakes of butter on top until

brown.

Bon Appétit!

French Braised Sweetbread

French Braised Sweetbread

Ingredients and Directions

Parboil the sweetbreads; drain. Put in the baking−pan with a piece of salt pork, 1 onion, 1 carrot, 1 bay−leaf

and a sprig of thyme, all cut fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock. Let cook in

the oven until done. Serve with mushrooms.

Bon Appétit!

Macaroni Casserole

Macaroni Casserole

Yields: 12 Servings

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Ingredients:

3cups Cooked Macaroni noodles

1 onion diced

1 c mayonnaise

2c Shredded Cheddar Cheese

2 cans Cream of Mushroom soup

1 sleeve Ritz Crackers, crushed

Salt and Pepper to taste

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Preparation Directions:

Mix first five ingredients together. Add salt and pepper. Top with crushed Ritz crackers. Dot with butter or margarine. Bake until nice and brown in a 9x13-baking dish for 20 minutes in a 350-degree oven.

Bon Appétit!

Austrian Goulasch

Austrian Goulasch

Ingredients and Directions

Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled

onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was

cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen

minutes then serve very hot.

Bon Appétit!

Apple Raisin Stuffing

Apple Raisin Stuffing

Yields: 4 Servings

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Ingredients:

¼ cup Margarine or Butter

1 stalk(1/2cup) Fresh Celery (chopped)

1 small(1/4 cup) Fresh Onoin (chopped)

1 can (10 ½ oz) Campbell Condensed Chicken Broth

1 bag(7oz) Cubed Herb Seaoned Stuffing Mix

1 med Apple (cored & chopped)

¼ cup raisins

¼ tsp Ground Cinnamon

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Preparation Directions:

~ In a large skillet over medium heat, heat margarine. Add celery and onion and cook until tender.

~ Add broth. Heat to a boil. Remove from heat. Add stuffing, apple, raisins, and cinnamon. Mix lightly. Spoon into greased 1 ½ qt. casserole dish. Bake at 350 degrees for 25 minutes or until hot.

Bon Appétit!

Baked Apple Pancake

Baked Apple Pancake

Yields: 4 - 6 Servings

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Ingredients:

1/3 Cup Maple Syrup

¼ Cup Brown Sugar

¼ Cup Butter

2 Apples (Peeled, Cored, Thinly Sliced)

1 Egg

1 T Melted Butter

1 ¼ cup Flour

2 T Sugar

2 tsp Baking Powder

¼ tsp Salt

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Preparation Directions:

~ Preheat oven to 400 degrees F. combine maple syrup, brown sugar, & butter in a 9 inch round baking dish. Put in the oven for about 5 minutes, until butter melts. Stir to dissolve sugar.

~ Arrange apple slices, overlapping, over the syrup mixture in the pan. Set aside.

~ Whisk together the egg, milk , and melted butter. In a medium bowl, combine flour, sugar, baking powder and salt. Pour in the milk mixture and stir until smooth. Pour batter over the apples.

~ Bake for 20 - 25 minute. Remove from oven and turn out onto a serving plate.

Bon Appétit!

Harvest Salad “On the Go”

Harvest Salad "On the Go"

Yields: 1 Serving

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Ingredients:

2 T FC Ranch Dressing

½ cup Granny Smith Apple Wedges

¼ cup Red Grapes

4 slices "Healthy Deli" Oven Roast Turkey (shaved)

2 cups Mixed Salad Greens

¼ cup Cheddar Cheese Crumbles

1-1/2 tsp. FC Bacon Bits

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Preparation Directions:

~ Pour dressing into bottom of resealable container or bag. Add apples, toss to coat.

~ Layer with remaining ingredients. Seal container or bag.

~ Toss salad to coat with dressing just before serving.

Bon Appétit!

Harvest Apple Tart

Harvest Apple Tart

Yields: 4 - 6 Servings

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Ingredients:

1-1/2 cup Flour

½ cup (1 stick) Butter (softened)

1 pkg. Lemon Flavored Gelatin (divided)

1 pkg(8oz) Cream Cheese

2 med Golden Delicious Apples (Peeled,Cored, Thinly Sliced)

1 tsp Cornstarch

½ tsp Ground Cinnamon

1/3 cup Planters Sliced Almonds

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Preparation Directions:

~ Place flour, butter & half of the cream cheese in food processor, cover. Process until mixture is well blended and almost forms a ball. Shape dough into ball, wrap tightly w/plastic wrap. Refrigerate 1 hour or until chilled.

~ Preheat oven to 400 degrees. Place pastry on lightly floured surface, roll out to 14x8 inch rectangle. Place on parchment paper-covered baking sheet, set aside Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.

~ Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, 35 minutes or until crust is golden brown and apples are tender. Cool.

Bon Appétit!

Sloppy Joes

Sloppy Joes

• 1lb. Ground Beef
• 1 small onion diced
• Green pepper diced
• 2tlbs Chili Powder
• ¼ c Brown Sugar
• 1c. Woistshire Sauce
• 1c. Ketchup
• 1tsp Garlic Powder
• Dash of Pepper

Prepare ground beef and onions by simmering in frying pan on medium high heat. Brown meat and drain off extra grease. For a messier sloppy Joe leave grease on meat. Continue frying meat and ad Woistshire Sauce, chili powder, Brown Sugar, and Garlic.

When all these ingredients are mixed together blending the entire flavor add the 1-cup off ketchup. Continue cooking until sauce is thick. And Serve on hamburger buns or loaf slice bread.

Bon Appétit!

Uncle D’s Nacho Dip

Uncle D's Nacho Dip

• 1 block of Velveeta or Food Club Cheese
• 1 package of Hidden Valley ranch mix
• 12oz. mild salsa
• 1lb. Sausage
• ½ c. Milk

Melt down Velveeta Cheese in Crock-Pot or in Dutch Oven Pot. Add Milk and Ranch and stir until mixed well. In separate skillet fry sausage until done and add to cheese mixture. To finish the dips add salsa and heat till all the ingredients are mixed. Serve with chips or baked tortillas.

Bon Appétit!

Halloween Fruit Salad

Halloween Fruit Salad

• 1 bag of peach pie glaze
• 1 bag of banana crème pie glaze
• 1 8oz tub of whip topping
• 1cup Pecans
• Lemon Juice
• Fruits of your Choice:
• Strawberries, Bananas
• Grapes, Melons
• Apples
• Marshmallows
• Gummy worms (optional)

Very simple recipe, wash and prepare all your fresh fruit.

In separate large bowl mix together pie glazes and whip topping in.

Stir until all ingredients are mixed well. This recipe can be a lot of fun for kids letting them add each item to a large bowl. Let them pretend it's a Witches cauldron. The peach filling gives the salad an orange color to make it look like a Halloween dessert. You can also top it with gummy worms and marshmallows.

Bon Appétit!

Chocolate Walnut Strudel

Chocolate Walnut Strudel

Yields: 8 Servings

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Ingredients:

½ pckg Puff Pastry Sheets

1 each Egg

1 T Water

4 Squares Semi-Sweet Chocolate

2 T Milk

1 T Butter or Margarine

½ Cup Chopped Walnuts

Garnish Confectioners Sugar

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Preparation Directions:

~ THAW pastry sheet at room temperature 40 minutes. Pre-heat oven to 375 degrees. Mix egg and water.

~ PLACE chocolate, milk, & butter in large microwave-safe bowl. Microwave on HIGH for 1 ½ min. or until chocolate is almost melted, stirring ½ way through heating. Stir until smooth.

~ UNFOLD pastry on lightly floured surface. Roll into 16"12" rectangle. Spread Chocolate mixture on pastry to within 1 ½ of edges. Sprinkle walnuts over chocolate. Starting at short side, roll up like a jellyroll. Place seam side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.

~ BAKE 35 minutes or until golden brown. Cool on baking sheet at least 30 minutes. Sprinkle with confectioner's sugar. Slice & Serve warm.

Bon Appétit!

Holiday Cheese Truffles

Holiday Cheese Truffles

Yields: 24 Servings

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Ingredients:

2 pkg.(8oz) Food Club Cream Cheese, (Softened)

1 pkg.(8oz) Food Club Shredded Cheddar Cheese

1 tsp. Garlic Powder

Dash Ground Red Pepper

¼ Cup Chopped Roasted Red Peppers

¼ Cup Chopped Green Onions

1 2/3 cup Food Club Chopped Pecans

1 box Favorite Crackers

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Preparation Directions:

~ BEAT cream cheese, shredded cheese, garlic powder, and ground red pepper until well blended. Divide in half. Add roasted red peppers to one half and green onions to the other half; mix each half until well blended. Cover.

~ REFRIGERATE several hours or until chilled.

~ SHAPE each cheese mixture into 24 balls, each about 1 inch in diameter. Roll in pecans. Cover and refrigerate until ready for service.

Bon Appétit!