Kim's Buttery Tomato Pasta

From: 
Kimberly

Ingredients:
1 pkg angel hair pasta
6 tbsp butter
3 cloves garlic, minced
4 cups diced plum tomatoes (about 7)
1/2 cup packed chopped fresh basil leaves
2 tbsp balsamic vinegar
Grated Parmesan cheese
Hot pepper flakes, optional

Directions:
Cook pasta according to package directions.

Melt butter in a large saucepan over medium-high heat until foamy. Add garlic. Cook and stir 2 minutes. Stir in tomatoes and bring mixture to the boil. Reduce heat, cover and simmer 5 minutes. Remove from heat and stir in basil and vinegar. Add salt and pepper to taste.

Drain pasta and return to pot. Pour tomato mixture over pasta; toss to combine. Sprinkle each serving with Parmesan cheese and hot pepper flakes, if desired.

Cheese's Salad

From:
my friend Anne, who has had the nickname "Cheese" for longer than I've known her, and that has been fourteen years!

Ingredients and Directions:
Chop up romaine, add EVOO & toss.

Add:
tomatoes
cucumbers (peeled, cut into small pieces/diced)
mild banana pepper rings
black olives
green olives
crumbled feta
diced buffalo mozzarella, provolone or crumbled gorgonzola (or a mix of all of the above)
diced pepperoni chunks
(optional) onion

Creamy Tomato Soup - Without the Cream!

Ingredients:
2 T olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, diced (leave 1 or 2 unpeeled if you wish!)
4 c. broth (chicken or vegetable)
1 t. dried basil
1/2 t. dried oregano
28 oz. petite cut diced tomatoes
1 t. sugar
salt to taste

Directions:
In a large pot, heat 2 T olive oil over medium heat.  Add onion and garlic, and cook until the onion is translucent.  Add diced potatoes, broth, spices and tomatoes (and their juice), and cook for about 30 minutes, or until the potatoes are tender.  Using an immersion blender, blend completely.  Stir in sugar and salt.  Serve immediately.

Lentil Salad

Ingredients:
dressing
2 tbsp. olive oil
3 tbsp. lemon juice
4 green onions, chopped
1 garlic clove, minced (or garlic salt)
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. dry mustard
salt and pepper
1/8 tsp. crushed red pepper flakes

salad
2 cups lentils, cooked
1-2 tomatoes, diced
1 cup cooked ham, diced (optional)
green pepper rings

Directions:
Combine all dressing ingredients in a bowl. When well mixed, add warm lentils, tomato and ham. Stir to combine. Refrigerate overnight. Garnish with pepper before serving.

Corn, Avocado and Tomato Salad

From:
Paula Deen


Ingredients:
For the salad:
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion

For the dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Goodwiches

Ingredients:
flour tortillas
mayonnaise
steamed broccoli / cauliflower florets
onions, sliced & sautéed with bbq sauce
cheddar cheese, shredded
dill pickles, sliced lengthwise
shredded carrots

Directions:
Place everything out on the table and assemble wraps as you like. Add other ingredients if you like - avocados might be nice in place of the mayo.

Sauerkraut Pierogi Filling

Ingredients:
2 cans sauerkraut
2 tbsp butter
1/2 lb bacon, cut into pieces
1 med onion, diced finely
pepper to taste

Directions:
Dump sauerkraut and juices into a large saucepan. Add butter. Cook, covered, over medium-low heat for an hour or two (the longer you cook it, the more mellow the flavor. If you want to cook it longer, it's fine, you'll just need to add some water so it doesn't burn.)

Place sauerkraut in a colander and push out as much liquid as possible. Leave draining while you prepare the bacon. In a large frying pan, cook bacon until fat is rendered and the edges turn crispy. Add onion, cook until translucent. Add sauerkraut and pepper, stirring until heated through. Return everything to the colander, and push out as much liquid as possible. Cool, draining as thoroughly as possible.

When adding this filling to pierogi, squeeze out any additional water while forming balls of filling.

Basic Guacamole

Ingredients:
1 ripe avocado, peeled and mashed
fresh chopped cilantro
1 tsp lime juice
dash salt
dash onion powder
dash cayenne pepper

Directions:
Blend well. Can add chopped tomatoes or onion. Also good with a dash of hot sauce.

Feta Stuffed Cherry Tomatoes

Ingredients:
1 pint cherry tomatoes
4 oz feta cheese, crumbled
1/2 cup green onion, finely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp oregano
salt
pepper

Directions:
Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert on paper towels to drain. Combine cheese and onion, spoon into tomatoes. Combine remaining well and spoon over tomatoes. Cover and chill 30 minutes.

Cucumber Sandwiches

Ingredients:
1 8 oz. cream cheese, softened
salt, pepper, chives, parsley, paprika
1-2 cucumbers, sliced and drained
1 cocktail rye loaf
dill weed

Directions:
Mix cream cheese and seasonings. Spread on each slice of rye. Cover each bread with a cucumber slice, and sprinkle with dill weed.

Mushroom Salad

Ingredients:
1 lb. fresh mushrooms, quartered
4 tbsp. lemon juice, divided
6 tbsp. olive oil
1 tsp. garlic salt
1/2 tsp. pepper
1 tsp. parsley
1 tsp. chives
1 tsp. sugar

Directions:
Place mushrooms in saucepan with 2 tbsp. lemon juice and water to cover. Bring to boil, boil for 5 minutes. Drain well. Combine remaining ingredients and pour over mushrooms. Marinate at room temperature for 1 hour. Cover and refrigerate for 1 hour before serving. Sprinkle with additional parsley.

Overnight Layered Mexican Salad

Ingredients:
1 head iceberg lettuce, shredded
1 15 oz. can red beans, rinsed and drained
2 tomatoes, diced
1 4 oz. can green chilies, drained
olives
3 green onions, sliced
1/2 cup mayonnaise
2 tbsp. lemon juice
1/2 cup salsa
dash garlic salt
1 tsp. chives
tortilla chips, crushed
1/2 cup cheddar cheese, shredded

Directions:
In a glass bowl, layer the first 6 ingredients in the order given. Blend the mayo, lemon juice, salsa, garlic salt, and chives. Spread evenly over salad. Cover and chill overnight. Sprinkle with tortilla chips and cheese just before serving.

Cucumbers in Sour Cream

Ingredients:
1 large cucumber, peeled and sliced
salt
1/2 cup sour cream or mayo & lemon juice
1 tbsp. chives or dill
1 tsp. parsley
pepper
sugar

Directions:
Place cucumbers in colander and sprinkle with salt. Let rest for 20 minutes to drain. Rinse and dry on paper towels. In a bowl, blend sour cream, chives, parsley, and stir in cucumbers. Season to taste with salt, pepper, and sugar.

Caryn's Spinach Salad

Ingredients:
1/3 cup mayonnaise
1/4 cup orange juice
1 tsp. brown sugar
1 tsp. poppy seeds
1/2 lb. fresh spinach, washed and torn
2 cups strawberries, sliced

Directions:
In a small bowl, combine mayo, juice, sugar, and seeds. In a large bowl, toss spinach and strawberries. Arrange on individual salad plates. Drizzle dressing over each.

Pea Salad

Ingredients:
1 16 oz. pkg. frozen peas, thawed
3 green onions, sliced
1 8 oz. can sliced water chestnuts, drain
6 tbsp. mayonnaise
2 tbsp lemon juice
salt
pepper
1/2 tsp. thyme
lettuce

Directions:
Blend all ingredients except lettuce. Cover and chill several hours. Toss well and serve on lettuce.

Warm Hearted Salad

Ingredients:
2 tbsp. sour cream
1 tbsp. Dijon mustard
1 tbsp. lemon juice
salt
pepper
2 tbsp. olive oil
1 red pepper, diced
1 15 oz. can artichoke hearts, halved
1 15 oz. can hearts of palm, cut in 1/2" diagonal
dash garlic
dash marjoram

Directions:
Prepare dressing in bowl. Heat oil in skillet, add remaining ingredients except hearts of palm, and saute 4 minutes. Add palm, saute 1 minute more. Blend with dressing and serve warm in lettuce leaves.

Warm Spinach Spread

Ingredients:
10 oz package frozen spinach
1 tbsp oil
1 garlic clove, minced
1/4 cup milk
1/2 tsp salt
3 to 4 drops Tabasco sauce
11 oz cream cheese, cut up

Directions:
Cook spinach; drain well and press out excess liquid. Set aside. In saucepan, saute garlic in oil, then add milk, salt, Tabasco and cheese. Cook and stir over low heat till cheese is melted and heated through. Stir in spinach.

Can transfer to slow cooker.

Serve with crackers and/or veggies.