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PENNE WITH TOMATOES AND BALSAMIC VINEGAR

~Submitted by Tena, MO

Source: Complete Book of Pasta and Noodles

28 ounces diced or whole tomatoes packed in juice
2 garlic cloves, peeled and pressed
3 tablespoons extra-virgin olive oil
1 teaspoon minced fresh rosemary leaves
salt
2 teaspoons balsamic vinegar
1 pound pasta

If using whole tomatoes, drain and reserve the liquid. Dice tomatoes until they total 2 2/3 cups (add reserved juice if necessary). Press garlic, stir in 1 teaspoon water. Heat 2 T oil and the garlic in a medium sauté pan over medium heat until fragrant but not brown, about 2 minutes. Stir in the tomatoes and rosemary; simmer until thickened slightly, about 10 minutes. Stir in 1/2 teaspoon salt and the balsamic vinegar. Adjust the seasonings to taste. Boil pasta in 1 T salt until al dente. Reserve 1/4 cup of the cooking water; drain the pasta and transfer back to cooking pot. Mix in the reserved water, sauce, and remaining T of oil. Cook together over medium heat for 1 minute, stirring constantly. Serves 4.



CRUSTLESS CHEESE PIE

~Submitted by Barbara, Chula Vista, CA

Source: Los Angeles Times 1980

2 tablespoons butter OR margarine
1 onion, chopped
1 1/2 cups shredded sharp cheddar cheese
1 tablespoon flour
4 eggs, well beaten
1 cup milk
1 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon, cooked crisp and crumbled
1/2 cup finely crushed potato chips

Heat butter in small skillet. Add onion and cook until golden, about 5 minutes. Mix cheese with flour and sprinkle into greased 9 inch pie plate. Spoon onion and drippings evenly over cheese. Beat eggs with milk, salt, and pepper until smooth. Pour mixture into pie plate. Sprinkle with bacon and potato chips. Bake at 350 degrees 40 to 45 minutes, or until puffed and brown. Cut in wedges to serve.

Makes 6 to 8 servings.



MAKE-AHEAD BACON AND CHEDDAR STUFFED MUSHROOMS

~Submitted by Jean, Syracuse, NY

6 slices bacon
16 cremini mushrooms
2 tablespoons butter
2 tablespoons chopped onions
1 1/2 cups shredded cheddar cheese

1. Place bacon in a large, deep skillet.
2. Cook over medium high heat until evenly brown.
3. Drain, dice and set aside.
4. Preheat oven to 400 degrees F.
5. Remove mushroom stems.
6. Set aside caps.
7. Chop the stems.
8. In a large saucepan over medium heat, melt the butter.
9. Slowly cook and stir the chopped stems and onion until the onion is soft.
10. Remove from heat.
11. In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar.
12. Mix well and scoop the mixture into the mushroom caps.
13. Bake in the preheated oven 15 minutes, or until the cheese has melted.
14. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
15. Put into the oven for a couple of seconds to melt if desired.
16. To freeze: Flash freeze them before baking in the oven.
17. A freezer bag would work great for storing these.
18. Let defrost and then add cheese and bake in oven for 15 minutes.



VEAL PAPRIKA AND RICE

~Submitted by Treva, NC

This is a easy recipe that your family will enjoy. For added flair serve it on a platter with a border of hot rice and garnish with parsley sprigs.

2 pounds veal round steak, cut into 1-inch squares
1/4 cup flour
1 tablespoon paprika
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup shortening or more if needed
1 cup onions, minced
1 cup dairy sour cream
3 cups rice, cooked and hot

Toss the meat with the flour, paprika, salt and pepper. In a large skillet, brown the meat in the shortening. Add the onions and cover. Simmer slowly just until the onion has nearly disappeared and the meat is tender. Add the sour cream and simmer for several additional minutes. Serve bordered in rice and garnish with parsley sprigs if desired.

Serves: 6.



SINGAPORE FISH

~Submitted by Nancy, NM

Source: "The Complete Chinese Cookbook" by Jillian Stewart

1 lb. white fish fillets
1 egg white
1 TB cornstarch
2 tsp white wine
salt and pepper to taste
oil for frying
1 large onion, cut into 1/2" thick wedges
1 TB mild curry powder
1 small can pineapple pieces, drained and juice reserved, or 1/2 fresh
pineapple, peeled and cubed
1 small can mandarin orange segments, drained and juice reserved
1 small can sliced water chestnuts, drained
1 TB cornstarch mixed with the juice of 1 lime
2 tsp sugar (optional)

1. Cut the fish into even-sized pieces, about 2" square.

2. Mix together the egg white, cornstarch, wine, salt, and pepper. Place the fish in the mixture and leave to marinate while heating the oil.

3. When oil is hot, fry a few pieces of fish at a time until light golden brown and crisp. Remove the fish to paper towels to drain and continue until all fish pieces are cooked.

4. Remove all but 1 TB of the oil from the wok and add the onion. Stir fry for 2 minutes and add the curry powder. Cook the onion and curry powder for a further 1-2 minutes. Add the juice from the pineapple and mandarin oranges and bring to a boil.

5. Combine the cornstarch and lime juice and add a spoonful of the boiling fruit mixture. Return the entire mixture to the wok and cook until thickened, about 2 minutes. Taste and add sugar if desired.

6. Add the fruit, water chestnuts, and fried fish to the wok and stir to coat. Heat through for 1 minute and serve immediately.

Serves 4.

Variations: You can use chicken instead of fish.



CASINO RAMA BREAD PUDDING

~Submitted by Larry Holmes, Ontario, Canada

Source: The Toronto Star, September 22, 2004

6 large croissants, sliced crossways, about 1/4-inch thick
2 cups whipping cream
5 cups whole milk
1 ¾ cups granulated sugar
10 eggs
2 teaspoons pure vanilla
raisins, to taste
2 tablespoons unsalted cold butter, broken into small pieces
1 teaspoon cinnamon, mixed with 3 tablespoons sugar

Crème Anglaise (recipe follows)

Lightly grease large ovenproof dish (such as a 4-liter glass casserole dish) with vegetable spray. Add croissants.

In bowl, thoroughly whisk cream, milk, sugar, eggs and vanilla. Strain, if desired, discarding any shell fragments. Pour liquid over croissants. Let stand 10 minutes to absorb. Sprinkle with raisins to taste, butter and cinnamon sugar.

Pur dish in large shallow pan with 1-inch warm water. Cover with foil. Bake 60 minutes at 375° F. Remove foil. Bake 15 minutes or until top is firm and browned and pudding is cooked through. (If bottom of the pudding isn't setting, take it out of the water bath and bake. Let cool slightly. Serve warm with Crème Anglaise.

Makes 8 to 12 servings.

Crème Anglaise

2 cups whipping cream
½ cup granulated sugar
6 egg yolks, beaten
¼ teaspoon pure vanilla

In small saucepan over medium-high heat, bring cream and ¼ cup of the sugar to scalding point. Reduce heat to medium. Add hot cream, 1 tablespoon at a time, to yolks in bowl to warm up. Slowly add eggs to the cream in saucepan, whisking constantly to avoid cooking eggs. Stir in remaining ¼ cup sugar. Cook, stirring constantly with wooden spoon or rubber spatula, until yolks thicken and back of spoon is coated, about 3 minutes. Stir
in vanilla. Strain if desired.

Makes about 3 cups.

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For Two...

BANANA COFFEE SHAKE

Delicious for coffee lovers and a wonderful way to use up this morning's cold coffee for an afternoon shake.

Source: Bon Appetit (July 1980)

1 pint vanilla ice cream, softened
1 cup cold coffee, the stronger the better
1 banana
sugar, to taste (optional)
chocolate shavings, to garnish (optional)
whipped cream, to garnish (optional)

1. Process the first three ingredients (ice cream- banana) in a blender until smooth and thick. Add sugar if desired.

2. Pour into 2 glasses (or 1 large glass) and garnish with shaved chocolate and whipped cream, if desired.

2 servings