Recipe Group Recipes- February 2011

Chicken Italiano Prepared by: Amy Heil

1 tbsp oil

1 medium onion, chopped

1 medium green or sweet red pepper, chopped

6 large fresh mushrooms, thinly sliced

1/3 c chicken broth

2 tbsp ted wine vinegar

29 oz tomato sauce

2 garlic cloves, minced

1 tsp sugar

1/4 tsp salt

1/4 tsp pepper

1 lb chicken breast, cut in 1-inch cubes

2 tbsp minced fresh basil or 2 tsp dried basil

1 tbsp minced fresh sage or 2 tsp dried sage

1 lb linguini, cooked and drained (I prefer rotini)

-In a skillet, heat oil over medium-high.  Saute onion, pepper and mushrooms until tender.  Add broth and vinegar; bring to a boil.  Boil for 2 minutes.

-Add tomato sauce, garlic, sugar, salt, and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 25 minutes.

-Add chicken, basil and sage.  Cook, uncovered, 15 minutes longer or until chicken juices run clear and sauce is slightly thickened.  Serve chicken and sauce over linguini.  Sprinkle with parmesan cheese and parsley if desired.  Serves 4

Baked Ziti Prepared by: Jolene Monteath

1 lb dry Ziti pasta

1 lb ground sausage

26 oz. spaghetti sauce

6 oz. provolone cheese

1 1/2 C. sour cream

6 oz. mozzarella cheese 

Parmesan Cheese (optional)

Bring a large pot of water to boil, add ziti pasta and cook until al dente.

In a large skillet, brown sausage, drain grease.  Add spaghetti sauce and simmer until ready to assemble dish.

Preheat oven to 350.  Butter a 9x13 pan pan.  Layer as follows:  pasta, sauce, provolone cheese, sour cream, pasta sauce, mozzarella cheese.

Cover with foil and bake for 30 minutes or until cheeses are melted.  Sprinkle with parmesan (if desired) and enjoy!

Parmesan Chicken Prepared By Emily Bowden

2 large chicken breasts (boneless and skinless)

4 cups crushed ritz Crackers

6 Tablespoons Parmesan cheese

1 ½ teaspoon garlic salt

16 oz. Plain Yogurt

1 cube melted butter

Cut chicken into 10 pieces.  Pound each piece of chicken until flat.  On a separate plat combine ritz crackers, parmesan cheese, and garlic salt.  Roll in yogurt and then cracker mixture  (I like to do this really thick).  Place chicken in a greased baking dish.  Sometimes I have to use two 9x13 pans.  Drizzle with melted butter.  Bake at 350 for 45 minutes.

Italian Tomato Sauce Chicken Prepared by: Stephanie Coyne

4 chicken breasts (thighs work also)

1 can tomato sauce

olive oil to taste (I normally do about 1/4 C)

garlic to taste

onion and/or green peppers (desired amount)

Italian Seasoning

salt & pepper to taste

combine ingredients and cook in crock pot 4-6 hours

Bread Bouquet Prepared by: Debbie Jones

Ingredients:

24 pack rhodes rolls dough

Dill weed

garlic salt

butter

12 wooden dowels

defrost dough in fridge until they are easy to work with.  Use 2 dough balls and squish together and roll around 1 dowel.  place on greased cookie sheet and bake @ 350 degrees for about 15 minutes or until golden brown.  melt about 3 or 4 TBS of butter in a small bowl, add dill weed and garlic salt to taste.  Brush over breadsticks and serve. Makes 12 breadsticks.

Cream Puff Cake Prepared by: Susan Shaw

Ingredients:

1 cup water 1/2 cup butter

1 cup all-purpose flour 4 eggs

1 (8oz) package cream cheese 4 cups milk

3 (3.5 ounce) packages instant vanilla pudding mix

1 (12 ounce) container frozen whipped topping, thawed

1/2 cup chocolate fudge topping (separated)

In a large heavy saucepan, heat butter and water to a boil over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.

Spread in bottom and up the sides of an ungreased 9X13 pan. Bake at 400 for 35 minutes. Cool completely. Cover with 1/4 cup chocolate fudge topping.

To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle remaining chocolate fudge over the top.

Mom Shaw's Lasagna Susan Shaw

1 lb. Italian sausage 1 clove garlic, minced

1 TB basil 1/2 tsp salt

1 lb canned tomatoes 2 6 oz cans tomato paste

10 oz lasagna noodles 3 cups cottage cheese

1/2 cup grated parmesan cheese 2 TB parsley flakes

2 beaten eggs 1/2 tsp pepper

1 lb pre-sliced mozzarella cheese

Brown meat slowly, spoon off excess fat. Add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered for 30 mins.

Cook noodles in large amount boiling salted water until tender. Drain and rinse

Combine cottage cheese, parmesan cheese, parsley, eggs, pepper, and additional 1/2 tsp salt in a separate bowl.

Place 1/2 the noodles in 9X13 baking dish and spread with half the cottage cheese filling. Add 1/2 mozzarella cheese and half the meat sauce. Repeat layers. 

Bake at 375 for 30 mins. Let stand 10 mins before cutting.