PENNE IN CREAM SAUCE WITH SAUSAGE
Bon Appetit, February 1997
~Sent in by: Dawn, TX
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
2/3 cup dry white wine
1 14 1/2-ounce can diced peeled tomatoes with juices
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese
Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and saut?© until golden brown and tender, about 7 minutes. Add sausage and saut?© until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer
3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.
Serves 6
HOBO SUPPER
~Sent in by: Kathy, Villa Nova, MD
This recipe has been in our family for well over 50 years and makes a great meat and vegetable meal all in one with no clean up.
1 lb. ground beef
Salt and Pepper
4 large carrots, cut in strips
4 medium potatoes, cut like French fries
l large onion, sliced 1/4 inch thick
4 stalks celery, cut in 3 inch lengths
Season ground beef with salt and pepper. Form into 4 patties. Place one patty in the center of a large square of aluminum foil. On top of beef, place slice or two of onion, potato, carrot, and celery. Pull the foil up to form a cup and over each drip a tablespoon of sauce, and then twist the foil edges tightly. Place in a baking dish and bake at 325 degrees for 45 minutes.
SAUCE: Mix together ?? cup vinegar, ?? cup tomato catsup, 2 Tablespoons Worcestershire sauce, 2 Tablespoons butter, 1 teaspoon prepared mustard, juice of 1 lemon, salt and pepper to taste. Heat until blended.
NOTE: I parboil my carrots and potatoes before assembling packets. If you prefer not to parboil vegetables I would suggest baking the packets for 1 to 1?? hours to insure potatoes and carrots are cooked through. We really like the spicy sauce so I usually double the amount so the flavor goes through everything in the package.
BAKED BEANS
~Submitted by: D M Stone, Mount Hope, WV
1 lb great northern or small white beans
1 qt boiling water
1 ?? tsp salt
1 tsp dry mustard
?? tsp black pepper
dash of cayenne or hot pepper sauce
?? cup chopped onion
?? cup molasses or honey
?? cup brown sugar
?? cup cider vinegar
Add beans to boiling water; boil 2 minutes, then remove from heat, cover and let soak one hour. (Or cold-soak overnight if you prefer.) Drain beans. Combine dry ingredients and mix with beans. Stir in onion, molasses, brown sugar and vinegar. Pour the mixture into a 1 ?? - or 2-qt baking dish or bean pot. Pour in boiling water to top of beans. Cover. Bake at 300 ?°F for 6 hours if to be served at once; 5 hours for those to be frozen. Check throughout cooking time and add water if beans appear to be drying out. Makes 6 servings.
ORANGE-SCENTED PORK CHOPS
Prep time: 27 minutes
Source: Southern Living
~Sent in by: Pat, Hahnville, LA
Ingredients:
4 boneless pork loin chops (3/4 inch thick)
1/2 teaspoon salt
1/2 teaspoon freshly gound pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery ribs, diced
3/4 cup fresh orange juice
1/4 cup dry white wine
1 tablespoon grated orange rind
1 (3.2 ounce) bag quick -cooking rice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions:
Sprinkle both sides of pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place flour in a shallow bowl: dredge pork in flour.
Heat olive oil in a large nonstick skillet over medium-high heat. Add pork, and cook 2 minutes on each side or just until browned. Remove pork from skillet. Add onion, carrot, and celery to skillet, and saute 4 to 5 minutes or until almost tender. Add orange juice, wine, and rind to skillet; bring to a boil. Return pork to skillet. Cover, reduce heat, and simmer 3 to 4 minutes: turn pork, and simmer 3 to 4 more minutes or until tender.
Cook rice according to package directions. Drain, and set aside.
Remove pork from skillet, and keep warm. Simmer vegetables, uncovered, 4 to 5 minutes or until liquid is recuced to about 1/4 cup cup. Add rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve pork over rice.
Yield: 4 servings.
PUMPKIN NUT BREAD
~Sent in by Larry Holmes, Ontario, Canada
3 ?? cups all-purpose flour
?? cup quick or old-fashioned rolled oats
2 teaspoons baking soda
1 ?? teaspoon pumpkin pie spice
?? teaspoon baking powder
1/3 teaspoon salt
3 eggs
1 ?? cups granulated sugar
1 can (16-ounce) solid pack pumpkin
1 ?? cups packed brown sugar
?? cup vegetable oil
?? cup water
?? cup evaporated milk
1 cup chopped walnuts
Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl. Beat eggs, pumpkin, sugars, water , oil and evaporated milk in large mixer bowl on medium speed until combined.
Beat flour into pumpkin mixture on low speed until blended; stir in nuts. Spoon into 2 greased 9x5x3-inch loaf pans. Bake in preheated 350?° oven for 65 to 70 minutes or until wooden pick inserted into center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely.
Makes 2 loaves.
Heart Healthy...
GLAZED CROCKPOT CHICKEN
3.5 Points
Serving Size : 6
Preparation Time :8:00
6 ounces orange juice, frozen concentrate -- thaw
6 skinned and boned chicken breast halves -- split
1/2 teaspoon marjoram
1 dash ground nutmeg
1 dash garlic powder*
1/4 cup water
2 tablespoons cornstarch
* Garlic is optional.
Combine thawed orange juice concentrate (not regular orange juice) in bowl
along with the marjoram, garlic powder and nutmeg. Dip each piece of chicken
into the orange juice to coat completely. Place in crockpot. Pour the
remaining orange juice mixture over the chicken.
Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you
wish. Precise cooking time is not important in crockpot cooking.
When chicken is done, remove to serving platter. Pour the sauce that
remains in crockpot into a saucepan. Mix the cornstarch and water and stir
into the juice in pan. Cook over medium heat, stirring constantly, until thick
and bubbly. Serve the sauce over the chicken.
Six servings
3.5 Points
156.1 calories, 0.3 gr. fiber, 1.5 gr. fat,
21.1 gr. protein, 13.3 carbs
