Italian Meat Loaf

Ingredients

1 1/2 lb lean (at least 80%) ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 egg
3/4 cup bread cumbs
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbecue sauce

Directions

1. Heat oven to 350°F. In large bowl, mix all ingredients except ketchup. Spread mixture in ungreased 9x5-inch loaf pan, or shape into 9x5-inch loaf in ungreased 13x9-inch pan. Spread ketchup over top.

2. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads at least 160°F. Drain meat loaf.

3. Let stand 5 minutes; remove from pan.

Source

Italian Mashed Potatoes

Ingredients

3 pounds thin-skinned potatoes
About 1 cup milk
1 to 2 tablespoons minced garlic
1/2 cup olive oil
1/2 cup grated romano cheese
1/2 cup minced fresh basil leaves or parsley
1/8 teaspoon paprika or cayenne
Salt and pepper

Directions

1. In a 5- to 6-quart pan over high heat, bring 1 quart water to a boil.

2. Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 10 to 12 minutes.

3. Meanwhile, in a 1- to 1 1/2-quart pan over medium heat, warm 1 cup milk and garlic until steaming, about 5 minutes. (Or in a 2-cup microwave-safe container, heat milk and garlic in a microwave oven on full power [100%] until steaming, 1 to 2 minutes.)

4. Drain potatoes and return to pan. Add the hot milk mixture, oil, cheese, basil, and paprika. Mash with a potato masher or an electric mixer until potatoes are as lumpy or smooth as you like, adding a little more milk for a softer, creamier texture if desired. Add salt and pepper to taste.

Source

Marble Cheesecake

Ingredients

4 squares (4 oz.) unsweetened chocolate
2 lbs. (32 oz.) cream cheese
1 cup granulated sugar
4 large eggs, lightly beaten
1 cup sour cream

Directions

1. Preheat the oven to 350 degrees.

2. Melt the chocolate in the top of a double boiler.

3. Meanwhile, in a large mixing bowl, beat the cream cheese until light and fluffy.

4. Slowly add the 3/4 cup sugar, then the eggs. Beat just until well blended. Stir in the sour cream.

5. When the chocolate has melted, stir in the remaining 1/4 cup sugar and remove from heat.

6. Scoop out one cup of the cream cheese mixture and stir into chocolate, mixing thoroughly until color is uniform. Add another 1/2 to 1 cup of the cream cheese mixture, depending on color and consistency desired.

7. Deposit the chocolate batter, about 1/4 cup at a time, on top of the light batter. To create the marble effect, dip a rubber spatula into the mix and draw swirls. Transfer the mixture into the baking pan.

8. Bake at 350 degrees until done, approximately 1 hour. Turn off oven, open oven door and let cook before refrigerating.

Source: The Joy of Cheesecake, Dana Bovbjerg & Jeremy Iggers, Barron's, 1980.

For the crust I used the Chocolate Crumb Crust. This is for Rico's birthday. He is 25! Old!

Spaghetti Carbonara: Pasta with Bacon and Eggs

Ingredients

1/4 lb. pancetta, chopped in 1/2 inch piences
1 lb. linguine or spaghetti
3 gloves garlic, minced
3 tbs. extra virgin olive oil
2 eggs, beaten with a splash of milk and a couple tablespoons of the boiling water the pasta cooks in
a couple shakes crushed red pepper flakes (optional)
1/2 cup grated Parmigiano Reggiano or romano cheese, plus extra for the table
a handful chopped fresh flat-leaf parsley (optional)
freshly ground black pepper, to taste

Directions

Cook the pancetta in a small pan over medium-high heat. Once it begins to brown, remove from heat and place it on paper towels to absorb the grease. Drop your pasta into boiling salted water and let it cook for 5 minutes before you start the sauce. Cook the pasta until al dente. (Don't forget to take a few spoonfuls of boiling water from the pasta pot and add it to your scrambled egg mixture.)

Heat garlic and olive oil in a big skillet or frying pan over very low heat. Add crushed red pepper flakes if you like extra heat. Dump the pasta into a colander, give it a quick rinse, and drain it well. Turn the heat up on the garlic oil from low to medium. Toss the pasta in the pan with the garlic oil and coat the pasta evenly. Toss in the pancetta pieces. Pour the egg mixture evenly over the pasta. Toss the pasta fast and firmly. Turn the heat off. Add cheese, parsley, and a generous dose of black pepper. Serve it up hot, with extra cheese and pepper on hand.

Source: Rachel Ray 30-Minute Meals, Lake Isle Press, 1998.

I usually do not like Rachel Ray's recipes because she always has so many ingredients. For this one I had everything in the house and I substituted bacon for the pancetta. I like extra hot pepper! Really quick and easy!

Chocolate Crumb Crust (for cheesecake)

Ingredients

1 1/2 cups graham cracker crumbs
6 tbs, butter, melted
1/4 cup granulated sugar
2 tbs. unsweetened cocoa.

Directions

1. Preheat the oven to 350 degrees fahrenheit.

2. Place the crumbs in a mixing bowl and add the butter, sugar, and cocoa powder. Blend well.

3. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch baking dish, pie pan, or springform mold. Smooth the crumb mixture along the bottom to an even thickness.

4. Bake for 10 minutes in a 350 degree fahrenheit oven. Cool before filling.

Source: The Joy of Cheesecake, Dana Bovbjerg & Jeremy Iggers, Barron's, 1980.

I used the package of already crushed graham crackers, made making this a lot easier.

Mojito

Ingredients

1.25 oz white rum
12 mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz soda

Directions

Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves.

When I opened the club soda it exploded all over me. I knew this was going to happen too, I had a hunch. I made this because we had left over mint from my Dad's mint chicken.

Source

Rotelle with Asparagus and Mushroom Sauce

Ingredients

8 oz. fresh mushrooms, sliced
1 tbs. olive oil
1 garlic clove, crushed
12 oz. fresh asparagus, trimmed and cut into 1/2-inch diagonals
salt and freshly ground black pepper
2 tbs. fresh lemon juice
8 oz. rotelle
2 tbs. minced red bell pepper
shavings of Parmesan cheese

Directions

1. Combine the mushrooms, oil, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 7 minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice.

2. Meanwhile, cook the pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes; spoon out 1/2 cup of the pasta cooking liquid and add to the mushroom mixture. Drain the pasta. Toss the pasta with the mushroom mixture and the red pepper. Serve with shavings of Parmesan cheese.

Source: 365 Ways to Cook Pasta, Marie Simmons, Harper Collins Publishers, 1982.

Since asparagus are in season in the spring I took advantage of the freshness of them and made this dish. It is basically a pasta primavera, but a healthier version. A very light and fit Sunday meal.

Cranberry Chicken

Ingredients

1 package of chicken thighs and drumsticks
1 envelope Lipton Onion Soup
1 can whole cranberry sauce
8 oz. bottle French dressing

Directions

Mix three last ingredients in a bowl. Pour over chicken in roasting pan. Cook (covered) at 350 degrees fahrenheit for 45 minutes. Take cover off and cook for 45 minutes more. Turn chicken over for last 15 minutes. Serve with white rice on the side and pour sauce over rice.

Source: family personal

This recipe is so easy can be made with pork chops also! Plus it is really good!

Chocolate Banana Breakfast Shake

Ingredients

1 sliced, frozen banana
2 tbs. honey (optional)
1 cup Silk Chocolate or Light Chocolate

Directions

Blend until creamy. Mmm, so dreamy.

Source

I highly recommend this. It is nice and thick!

Chinese Almond Cookies

Ingredients

2 3/4 cup Sifted flour
1 cup Sugar
1/2 tsp. Soda
1/2 tsp. Salt
1 cup Butter
1 Slightly beaten egg
1 tsp. Almond extract
1/3 cup Whole almonds

Directions

Sift flour, sugar, soda and salt together into bowl.
Cut in butter till mixt resembles cornmeal. Add egg
and almond extract; mix well. Shape dough into 1-inch
balls and place 2 inches apart on ungreased cookie
sheet. Place an almond atop each cookie and press down
to flatten slightly. Bake at 325 degrees for 15 to 18
minutes. Cool on rack.

Source

I love those cookies that you get from the takeout Chinese food store. Plus, I want to use the slivered almonds. I only had one stick of butter in the house which is just 1/2 cup. I need another 1/2 so I used margarine. By mistake i added a whole cup of margarine instead of just a 1/2. I just added more flour and sugar and they came out fine. I was really nervous!

Chicken Salad Sliders

Ingredients

2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
3 1/2 cups finely diced cooked chicken
1 cup finely diced celery
1/3 cup slivered almonds
12 mini slider rolls

Directions

In a small bowl, combine the lemon juice, mayonnaise and salt. Toss with the chicken, celery, and almonds in a medium bowl. Serve on mini slider rolls.

Source

We leftover chicken so we made chicken salad. We did not have with the mini slider rolls. Any bread obviously works.

Banana Nut Bread

Ingredients

1 stick butter
1 cup sugar
2 eggs
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. nutmeg
1 cup mashed bananas
1/2 cup nuts (if desired)

Directions

Cream butter and sugar until fluffy. Add eggs and mix well. Stir flour, soda, baking powder, salt, and nutmeg together. Add to creamed mixture alternatively with mashed bananas. Add nuts and stir until moistened. Pour into greased 9x5x3 inch loaf pan. Bake at 350 degrees fahrenheit for 45 to 50 minutes.

Source: The Memorial School Presents Our Favorite Family Recipes, Burlington, MA, 1990.

Tabbouleh

Ingredients

1/2 cup fresh lemon juice
1 cup bulgur
1 tbs. olive oil
1 tsp. fresh ground pepper
1/4 tsp. salt
3 tomatoes, chopped
1 cup chopped parsley
1 red onion, chopped
3 scallions (green part only) sliced
2 cloves of garlic, crushed
1 lemon sliced

Directions

1. In a medium saucepan, bring the juice and 1 1/2 cups water to a boil. Stir in the bulgur, oil, pepper, salt. Remove from heat; cover and let stand until water is absorbed. 20 - 25 minutes.

2. In a large bowl, combine the tomatoes, parsley, onion, scallions, and garlic. Add the bulgur; toss to combine. Refrigerate, covered, until well chilled, at least 3 hours. Serve, garnished with the lemon slice.

Source: My friend Rico's mom

Deviled Eggs

Ingredients

6 hard-cooked eggs
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
3 tbs. mayonnaise
1/2 tsp. red wine vinegar
Paprika

Directions

Place eggs in a saucepan and cover with cold water at least one inch above eggs. Heat to boiling. Reduce to simmer and cook 15 to 20 minutes. Immediately crack shells and plunge eggs into cold water to prevent further cooking and darkening of the yolk. Peel eggs. Cut each in half lengthwise. Remove yolks; mash with a fork. Add seasonings. Spoon yolk mixture into egg whites, heaping up slightly. Dust lightly with paprika.

Source: The Best Basic & Easy Recipes of Savannah, Dixie Postcards and Souvenir Sales, 2000.