Minestrone a La Milanese - Eileen Ostler

1/4 lb. bacon
1/2 cup diced onion
1 clove garlic, quartered
6 beef bouillon cubes
6 cups boiling water
1/2 cup peeled, sliced carrots
1/2 cup diced celery
1 cup fresh green beans, cut in 1/2-inch slices
1/2 cup peeled, sliced potatoes
1 cup sliced zucchini squash
1 cup shredded cabbage
3 medium tomatoes, peeled and diced
1/4 cup chopped parsley
1 teaspoon basil leaves
1/2 tsp. freshly ground pepper
Grated Parmesan cheese

Place Dutch oven over medium heat. Add bacon and cook until bacon is browned and crisp. Remove bacon and drain on paper towels. Add onion and garlic to bacon fat in dutch oven and cook, stirring occasionally, until lightly browned. Add bouillon cubes, water, carrots, celery, green beans, and potatoes. Reduce heat to low. Cover with vac-control valve closed. Simmer 20-25 minutes. Add squash, cabbage, tomatoes, parsley, basil leaves and pepper. Cover and simmer 10 minutes. Crumble bacon and stir into hot soup. Serve with Parmesan, Mozzarella, or cheddar cheese sprinkled over the top. Makes about 2 quarts. Enjoy!!

Zucchini Boats - Linda Jackson

4 med. zucchinis (about 2 lbs.)
1/2 lbs. bulk pork sausage
1/3 cup chopped onion
1/2 cup fine cracker crumbs
1 slightly beaten egg
1/2 cup grated parmesan cheese
1/4 tsp. salt
1/4 tsp. thyme
Dash each of garlic salt and pepper

Cook whole zucchini in boiling salted water till barely tender 7-10 min. depending on the size (Don't over cook). Cool slightly. Cut in half lengthwise; scoop pulp from shells and mash. (I use a potato masher).
Cook sausage and onion; drain excess fat. Stir in mashed zucchini. Reserve 2 Tbs. cheese; mix in remaining ingredients. Spoon into zucchini shells; place in shallow baking dish. Sprinkly with reserved Parmesan Cheese.  Bake at 350 for 25-30 min.

Italian Beef Stir Fry Shelley Taylor/ Eileen Ostler

1 lb. Beef cut into thin pieces (can use Pork or Chicken instead)
2 cloves garlic (I buy the chopped garlic at Costco and use that)
1 Tbs. olive oil
1 cup cherry tomatoes halved
2 med. zucchini sliced
1/3 cup reduced fat Italian dressing
2 cups hot cooked pasta
Parmesan cheese

Cook beef, and garlic in oil till beef is no longer pink. Season with salt and pepper to taste. Remove with a slotted spoon and keep warm. Add zucchini and stir fry 2-3 min.  Return beef to pan and heat through, then add spaghetti and dressing, heat through again then add tomatoes. Serve and top with parmesan cheese.

Shrimp Stirfry - Noe Clark

Warm frying pan with oil enough to cover the pan and add:

• broccoli florets, snow peas, matchstick carrots

Cook in oil for several minutes and add 1c chicken broth and cook until the vegies are soft and pliable.

Cook Noodles: In a separate pan (large) warm oil (enough to cover the pan) and add the noodles. Noe used Yaki-Soba Japanese style pan fry noodles. Fry the noodles in the pan, they will turn from dull to shinny when they are done.

Add the cooked vegetables to the fried noodles and add:

• sliced, uncooked mushrooms
• more chicken broth

Mix the sauce and add it to the vegies and noodles, cook until the mushrooms are done:

• 1 c oyster sauce
• 3/4 c soy sauce
• ground pepper
  

Cook the shrimp, in the pan you used for the vegies, in oil and chicken broth. They will turn an orange-pink when they are done. When the mushrooms are done in the noodle pan add the shrimp, toss, and serve.

Asian Markets:
900 s 700 e SLC
Perez Polynesian Market in West Valley

'09 Christmas Dinner Recipes

Apple Bacon Nut Salad with Poppy Seed Dressing:

Romaine and Spinach lettuce
Gala apples cut into chunks
Bacon cooked and crumbled
Candied Walnuts

Dressing:
1 c mayo
1/2 c sugar
3 T apple cider or red wine vinegar
2 t poppy seeds
1 T red onion (optional)
put everything but the poppy seeds in a blender and blend on high til combined. add the poppy seeds and blend on low or stir in. refrigerate.


Parmesan Chicken
4 Chicken Breasts
1/2 c bread crumbs
1/2 c parmesan cheese
1/4 t garlic salt
1/4 t pepper
1 t season salt
parsley flakes (for color)
1 stick butter
1 T grated onion
1 T lemon juice

Combine dry ingredients. Melt butter and mix with onion and lemon juice. Pierce chicken with a fork all over to tenderize and dip in butter mixture. Roll in bread mixture and place on ungreased cookie sheet. Bake @ 400 for 30 minutes.

Roasted Potatoes - Dave Prows

I still need to get this recipe from Cindy and Dave.

Fresh Salsa - Louise Day

8 - 10 tomatoes
1 medium onion
3 bell peppers
2 jalapenos
1 tsp lemon juice
celery salt

mix and enjoy!

Easy meal ideas: top chicken with this and bake or eat with chips for a yummy fresh from the garden side.

Funeral Potatoes - Karlene Von

2 lb hashbrowns
4/4 c margarine
1 can cream of chicken or mushroom soup
1 onion chopped
1 pt sour cream (2c)
2 c grated cheese

mix all together and top with crushed corn flakes. bake at 350 for 45 minutes

Chicken Stir Fry - Karlene Von

1 T oil
1 tsp garlic
1 lb chicken breast
1 1/4 c water
16 oz pkg frozen stir fry vegis
1/4 c soy sauce
1 T sugar
2 c minute rice

brown chicken breast with oil and garlic in a large skillet. (used pre-cooked chicken for a faster meal) add water, vegis, soy sauce, and sugar. bring to a boil. stir in rice, cover, remove from heat, and let stand 5 min.

Green Bean & Toasted Pecan Salad - Linda Jackson

12 ounces frozen whole green beans thawed (or fresh green beans cooked just until tender-crisp)
3 Tablespoons pecan pieces dry roasted on stove (cook and stir for 3 minutes on medium high heat)
Several slices thinly sliced red onion
2 ounces feta cheese crumbled
3 Tablespoons balsamic vinegar
1 Tablespoons sugar
1/4 teaspoon salt

Combine vinegar, sugar and salt together and toss with the green beans and onion. Sprinkle with the pecans and cheese. Let stand in fridge for 1 hour or more before serving.

Baked Potato Salad - Lori Jackson

clean and boil red potatoes (do not peel), cool
cut in half and then slice them like for au gratin potatoes

Dressing:
2 parts sour cream
1 part mayonnaise
1 part milk
"just dump and pour" until it is the consistency of pancake batter
wisk in dill weed, garlic salt, season salt, pepper, and bacon bits to taste.

Let the dressing sit so that the flavors will "mingle"

Tip: using red potatoes keeps the potatoes from absorbing the dressing and breaking apart - red potatoes hold together better than brown and are less "mealy"

Oven Roasted Carrots

This was a recipe that my sister in law gave to me - best carrots ever!

12 carrots peeled
3 T olive oil
1 t table salt or 1 1/2 t sea salt (coarse)

cut the carrots into 2 inch long sections and if large cut in half lengthwise. place on cookie sheet and sprinkle with salt and toss in cookie sheet with olive oil. Bake for 40 minutes at 400 degrees turning half way through. You want them to blacken a little - this is the best part it has a dark caramelized flavor.

Pickled Mixed Vegetables - Linda Jackson

Vegetable Mixture:
4 c sliced zucchini or green beans
6 c sliced yellow squash
2 c carrots, peeled and cut diagonally
4 c diced bell peppers
3 c thinly sliced onions
2 c salt

Pickling Liquid:
1/2 tsp salt
2 c white sugar
4 c water
4 c rice vinegar
2 Tbsp mustard seed
2 Tbsp celery seed
2 tsp turmeric

Wash vegetables. Cut squash 1/2" thick, carrots 1/4" thick, peppers 1" cubes or long strips. Cover with water and sprinkle with 2 c salt. Let sit for 2 hours, drain and rinse. Bring pickling liquid to a rolling boil, add vegetables and cook for 2 minutes. Pack vegetables into hot jars and fill with the hot pickling liquid, leaving 1/2" space at top. Release air bubbles by poking a knife into the jar and moving it up and down. Clean the rim of the jar and seal with a lid and ring. Process for 10 min. Store in a cool place away from sunlight.