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SPAGHETTI WITH MEAT SAUCE
4 LINKS ITALIAN SAUSAGE, SWEET OR HOT OR COMBINATION OF BOTH
1 POUND GROUND ROUND
1 LARGE ONION, DICED
1 MED GREEN PEPPER, SEEDED AND DICED
3 CLOVES GARLIC, MINCED
2 (14.5 OZ) CANS ITALIAN TOMATOES, DICED IF WHOLE, UNDRAINED
1 28 OZ CAN TOMATO SAUCE
2 TBSP DRIED ITALIAN SEASONING
2 TSP FENNEL SEEDS
1 TSP PEPPER
1 TSP SALT
HOT COOKED SPAGHETTI
GRATED PARMESAN CHEESE
REMOVE SAUSAGE FROM CASINGS. IN A LARGE DUTCH OVEN BROWN SAUSAGE AND BEEF. DRAIN OFF EXCESS FAT. ADD ONION AND PEPPER, SAUTÉ FOR 3 MINUTES AND ADD GARLIC. STIR IN TOMATOES, TOMATO SAUCE, ITALIAN SEASONING, FENNEL, PEPPER AND SALT. STIR TO COMBINE. COVER AND REDUCE HEAT TO LOW. COOK FOR 45-50 MINUTES. SERVE OVER HOT PASTA. TOP WITH CHEESE.
QUICK CHICKEN AND DUMPLINGS
28 OZ CHICKEN BROTH
3 C WATER
1 BAY LEAF
1 TSP DRIED THYME
½ TSP DRIED SAGE
1 CAN CREAM OF CHICKEN SOUP
1 CAN CREAM OF CELERY SOUP
30 FROZEN FLAT DUMPLINGS
3 C CHOPPED, COOKED CHICKEN (CAN USE ROTISSERIE CHICKEN OR LEFTOVERS)
½ TSP PEPPER
FRESH CHOPPED PARSLEY FOR GARNISH
IN A LARGE STOCK POT, COMBINE CHICKEN BROTH, WATER CELERY AND CHICKEN SOUPS, THYME AND SAGE. BRING TO A BOIL. ADD DUMPLINGS A FEW AT A TIME AND COOK PER PACKAGE TIMING. ABOUT 10 MINUTES. ADD CHICKEN AND PEPPER AFTER DUMPLINGS COOK. REMOVE FROM HEAT AND LET SET 10 MINUTES TO HEAT CHICKEN. SERVE WITH PARSLEY. ROASTED CARROTS WITH THYME
2 LBS BABY CARROTS
2 TBSP BUTTER, UNSALTED
1 TBSP CANOLA OIL
1 TBSP CHOPPED FRESH THYME OR 1 TSP DRIED
½ TSP SALT
¼ TSP PEPPER, OPTIONAL
PREHEAT OVEN TO 400. IN A LARGE SKILLET HEAT OIL AND BUTTER. ADD CARROTS AND SAUTÉ UNTIL THEY JUST START BROWNING IN PLACES. ADD THYME, SALT AND PEPPER. ROAST IN OVEN UNTIL CARROTS ARE TENDER, ABOUT 20 MINUTES. POTATO SKINS
6 LARGE BAKING POTATOES
1 TBSP OIL
1 TSP CHILI POWDER
1 TSP SALT
1 TSP PEPPER
8 SLICED BACON, COOKED, DRAINED AND CRUMBLED
1 C SHREDDED SHARP CHEDDAR CHEESE
SOUR CREAM (OPTIONAL)
CHOPPED SCALLIONS (OPTIONAL)
PRICK POTATOES WITH A FORK. BAKE POTATOES AT 425 FOR ABOUT 1 HOUR OR UNTIL COOKED THROUGH. CUT EACH POTATO INTO 4 WEDGES. SCOOP OUT FILLING LEAVING A ¼ INCH SHELL. RESERVE FILLING FOR ANOTHER USE. PLACE WEDGES ON A LINED BAKING SHEET. COMBINE OIL WITH CHILI POWDER, SALT AND PEPPER. BRUSH OVER EACH WEDGE. PLACE BACON EVENLY OVER WEDGES AND REPEAT WITH CHEESE. BAKE AT 425 FOR 10 MINUTES OR UNTIL CHEESE IS MELTED. CAN SERVE WITH SOUR CREAM AND/OR SCALLIONS. RUSSIAN SALAD DRESSING OVER ICEBERG WEDGES
¾ C MAYONNAISE
¼ C KETCHUP
¼ C CHILI SAUCE
3 TBSP SWEET PICKLE RELISH
¼ TSP PEPPER
¼ TSP SALT
COMBINE ABOVE INGREDIENTS TOGETHER. SERVE OVER:
ICEBERG WEDGES
COOKED, DRAINED AND CRUMBLED BACON
SPINACH TRIANGLES
2 10 OZ PKG FROZEN CHOPPED SPINACH, THAWED AND PRESSED DRY
2 TBSP OLIVE OIL
1 MED ONION, DICED FINE
1 TBSP MINCED GARLIC
6 OZ FETA CHEESE, CRUMBLES
1 C RICOTTA CHEESE
½ TSP PEPPER
2 EGGS, BEATEN
1/8 TSP NUTMEG
2 TSP LEMON ZEST
1 PACKAGE WONTON WRAPPERS (NEED ABOUT 45 WRAPPERS)
4 TBSP MELTED BUTTER
IN A LARGE SKILLET SAUTÉ SPINACH AND ONION IN OIL UNTIL ONION JUST STARTS TURNING GOLDEN. ADD GARLIC. REMOVE FROM HEAT AND STIR IN FETA, RICOTTA, PEPPER, EGGS, NUTMEG AND ZEST. SPOON ABOUT 1 TBSP OR SO INTO 1 CORNER OF EACH WONTON WRAPPER. FOLD OVER FORMING A TRIANGLE. WET ONE SIDE WITH WATER TO SEAL. SEAL WITH YOUR FINGERS COMPLETELY CLOSING WRAPPER. PLACE ON A LINED BAKING SHEET. REPEAT UNTIL ALL WRAPPERS ARE WRAPPED. BRUSH EACH ONE WITH MELTED BUTTER AND BAKE AT 325 FOR ABOUT 35 MINUTES OR UNTIL GOLDEN. SERVE WARM.
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