Chicken in Creamy Tomato Sauce With Linguine

1 (9-oz.) package refrigerated Linguine
23 1/2 ounces Marinara Sauce
1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
1/2 cup heavy whipping cream

Directions
COOK, rinse and drain linguine according to package directions. Keep warm.

HEAT olive oil in large, nonstick skillet over medium-high heat. Add chicken. COOK for 4 to 5 minutes or until no longer pink. Remove from skillet. Pour sauce into same skillet.

COOK until heated through (do not boil). Add cream and chicken; stir well. COOK, stirring occasionally, 2 to 3 minutes or until heated through. TOSS with pasta. Sprinkle with Parmesan cheese and chopped fresh parsley, if desired.

Servings: 4

Taco Casserole

1 pound ground beef
1 cup chopped onion
2 clove garlic, finely chopped
1 cup water
1/2 cup medium Taco Sauce
4 ounces Diced Green Chiles
1 can (2.25 oz.) sliced ripe olives, drained, divided
1 package Taco Seasoning Mix
1 (4.5 oz) package Taco Shells or White Corn Taco Shells, broken
2 cups shredded mild cheddar cheese, divided
1/4 cup chopped tomatoes (optional)
1/8 cup sliced green onions (optional)

PREHEAT oven to 375° F.

COOK beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chiles, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes.

LAYER half of broken taco shells on bottom of greased 12 x 8-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat with remaining shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Top with remaining olives, tomatoes and green onions.

Servings: 4

Baked Beef Ravioli with Cheese

1 (9-oz.) package refrigerated Beef Ravioli, prepared according to pkg. directions, kept hot
1 (15-oz.) container refrigerated Marinara Sauce
4 ounces mozzarella cheese, cut into 1/2-inch cubes
1/2 cup fresh breadcrumbs
1 tablespoon olive oil

PREHEAT oven to 400deg F. Lightly grease 8-inch-square baking dish.

COMBINE hot pasta, sauce and cheese; spoon into prepared baking dish. Combine breadcrumbs and oil in small bowl; sprinkle over pasta mixture. Cover. BAKE for 20 minutes. Uncover; bake for an additional 5 minutes.

1 3/4 cups oatmeal

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1/2 teaspoon cinnamon

7 teaspoons sugar

1 1/2 tablespoons melted butter

7 teaspoons hot water

Combine the oatmeal, baking powder, salt, cream of tartar, cinnamon and sugar in a bowl. Stir in the melted butter. Add the hot water, one teaspoon at a time, stirring constantly, until mixture becomes a smooth but firm paste. Gather the mixture into a ball and place it on a board or tabletop lightly sprinkled with about one-quarter cup of oatmeal. Roll the ball into the oatmeal until it is completely covered with the flakes. Spread another one-quartercup of oatmeal evenly over the loard and roll the ball out into an eight-inch circle one-eighth inch thick with a rolling pin. With a sharp knife, cut the circle into eight pie-shaped wedges. Sprinkle a bit of oatmeal on a baking sheet and with a large spatula, carefully transfer the wedges to the sheet. Bake the coven cakes in the middle of a preheated 350 degree oven for about 15 minutes or until the wedges are light brown. Turn off the oven and open for about five minutes or until they become firm and crisp.

1 1/2 cups rolled oats

1 1/2 cups flour

4 tablespoons sugar

5 tablespoons dark brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons butter, chilled and cut into 1/2-inch bits

2 tablespoons vanilla extract

4-6 tablespoons cold water

Combine the oats, flour, sugar, brown sugar, baking soda and salt in a deep mixing bowl and stir until well mixed. Drop in the butter bits and stir the oat and flour mixture together with the butter until it looks like flakes of coarse meal. Pour vanilla extract and four tablespoons of cold water over the mixture, toss together lightly and gather the dough into a ball. (Add up to two more tablespoons of cold water, drop by drop, if the dough begins to crumble.) Wrap the dough in wax paper and refrigerate for at least 30 minutes. On a lightly floured surface, roll the dough out into a rough rectangle about 1/8 of an inch thick. With a stick and a sharp knife, cut the dough into two-inch triangles. Arrange the sabbat cakes about an inch apart on a large buttered baking sheet and bake in a preheated 350 degree oven for 20 minutes, until they are golden brown and firm. Cool on wire racks before serving. This recipe makes 40 two-inch triangle cakes.

3 quarts of dandelion flowers

2 gallons of spring water

7 pounds of sugar

3 oranges

3 lemons

1/4 box of seedless raisins

1 yeast cake (or 1 envelope dry yeast)

(To make Dandelion Wine you will need three quarts of open dandelion flowers, packed tightly with stems removed.)

Cover dandelions in crock with boiling water. Let it stand for three days.

Strain through a colander and discard dandelions. Add the seven pounds of sugar to the liquid. Slice the oranges and lemons, leaving the peels but removing the seeds. Add the fruits to the liquid. Next, add the raisins and stir thoroughly. Boil for 20 minutes and then remove from heat. Let it stand for another 24 hours.

Add yeast, dissolved in six tablespoons of hot water. Stir and then strain the mixture through a wet muslin or clean dish towel into wine bottles, filling them to the brim. Tie pieces of muslin over the bottle tops or seal with corks. Do not cap bottles too tightly. Small amounts of gas may form and must be allowed to escape.

The wine is ready to drink after fermentation has stopped and no more bubbles appear in the bottles. Store in a dark cool place for up to six months.

1 lb. softened butter

1 cup sugar

4 cups flour

1 1/2 tablespoons cornstarch

1 egg

Mix the butter and sugar together until creamy. Add the flour and cornstarch and then stir in the egg. Pat onto an ungreased cookie sheet. Smooth with a spatula and prick with a fork. Bake in a preheated 300 degree oven for two hours. Remove from the oven and cut into squares while still hot.

2 cups sweet woodruff (leaves & blossoms

1 quart sweet wine

1/2 cup sugar

1 pint wild strawberries

Grated peel and juice of 1 lime

Steep the sweet woodruff leaves and blossoms in the wine for three hours on low heat. Cool. Wash and hull the strawberries. Crush and combine them with the wine, sugar, grated lime peel and lime juice. Cover and chill for several hours. Strain liquid and discard the pulp. Fill a large punch bowl with crushed ice and pour the punch over the ice. Add some more sweet woodruff blossoms to the punch just before serving.

4 cups rolled wheat

1 cup rolled oats

1/2 cup bran

1 cup chopped nuts

1 cup hulled sunflower seeds

1 1/2 cups shredded coconut

1 cup raisins

1/2 cup sesame seeds

1/2 cup oil

1 cup honey

2 teaspoons vanilla extract

Mix together the rolled wheat, oats, bran, chopped nuts, sunflower seeds, coconut, raisins and sesame seeds. Heat the oil, honey and vanilla. Combine with the dry ingredients and mix. Bake on an oiled cookie sheet for 30 minutes in a 375 degree oven, turning frequently.

(Makes one nine-inch pie)

1 cup whole milk

1 cup rich cream

½ cup butter

3 tablespoons cornstarch

1 ½ cups sugar

1 ¼ teaspoons vanilla

ground nutmeg

prepared pie crust, baked

Melt the butter in a wide pan over medium heat. In a separate bowl, slowly add the milk to the cornstarch, making sure it is full dissolved and absorbed before adding more milk. Next, add this and all the other ingredients (except the vanilla) to the cooking pan. Stir over medium heat until it become thick. Remove from heat and stir in vanilla. Pour the mixture into the pie shell and sprinkle with nutmeg.

(Makes about three dozen)

1 cup brown sugar (packed)

1 cup dark molasses

¾ cup shortening

¼ cup butter

4 cups flour

2 eggs, slightly beaten

2 teaspoons cinnamon

¾ teaspoon powdered cloves

1/8 teaspoon allspice

4 teaspoons ginger

1 ½ teaspoons baking soda

Preheat oven to 350 degrees. Mix ingredients except for flour. Add flour slowly. Roll out dough to ¼ inch thickness and cut into shape. Cook on lightly greased cookie sheet for 10 minuets. Allow to cool on wax paper.

(Makes about 2 ½ dozen)

2 cups all-purpose flour

¼ teaspoon ground nutmeg

1/8 teaspoon ground allspice

1 ¼ teaspoon baking powder

¼ teaspoon salt

1 ½ teaspoon vanilla

1 egg, beaten

1/3 cup vegetable oil

¼ cup milk

Preheat oven to 400 degrees. Mix dry ingredients and oil together. Beat remaining ingredients until fluffy. Mix all ingredients together and stir. Allow mixture to chill for two hours. Divide into four sections. Roll dough onto cutting board until about 1/8 inch thick. Cut with cookie cutters and place on ungreased cookie sheet. Bake for 7-8 minuets or until stiff and golden.

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