Recipes page 2
Cheese tortellini with sausage and peppers
Recipe Ingredients
12 ounces fresh sweet Italian sausage links
1 cup water
1 cup chopped onion
2 cloves garlic, minced
2 teaspoons oil"olive oil or cooking oil
28-ounce can whole Italian-style tomatoes, cut up
1/4 cup tomato paste
1/4 cup dry red wine
2 tablespoons snipped fresh parsley
1 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper
1 medium green sweet pepper, cut into 1/2-inch pieces
12 ounces dried or 16 ounces fresh cheese-filled tortellini or ravioli, or spinach agnolotti
RECIPE METHOD
In a large skillet combine sausage links and water. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, or till juices run clear. Drain off water. Cook sausage links, uncovered, for 2-4 minutes more, or till brown, turning frequently. Remove from skillet; cool. Bias-slice into 1/2-inch pieces. Wipe skillet clean with paper towels.
In the same skillet, cook onion and garlic in hot oil till tender but not brown. Stir in tomatoes, tomato paste, wine, parsley, oregano, and crushed red pepper. Add sausage and green sweet pepper to skillet. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, or to desired consistency.
Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 15 minutes for dried pasta or 8-10 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return pasta to warm saucepan. Pour sausage mixture over hot cooked pasta. Serve immediately.
Cheesy Burger Bake
1&1/2 pounds lean ground beef
1 cup chopped onions
1 cup corn
1 can { 14.5 ounce } diced tomatoes, drained
1 package dry onion soup mix
non ~ stick cooking spray
1&1/2 cups shredded cheddar cheese
1/2 cup ketchup
1 egg
4 cups frozen potatoes tots
Directions
Preheat oven to 450�. Spray 8 x 8 ~ inch baking dish with cooking spray; set aside. Brown meat and onions in a large skillet over medium ~ high heat; drain off fat. Stir in corn, tomatoes and the dry soup mix. Reduce heat to low; cook 5 minutes, stirring occasionally. Remove from
heat. Stir in cheese; set aside.
Beat ketchup and egg together in small bowl with wire whisk until well blended. Add to meat mixture; mix well. Spoon into prepared dish. Top with potato tots; press lightly into meat mixture.
Bake 25 to 30 minutes, or until potato tater totes are lightly browned and meat mixture is heated through. Serves 4.
Sent to me by my friend Janice, ty mdf
Bell Peppers Hamburgers
2 pounds lean ground beef
3 tablespoons Worcestershire sauce
1/4 cup ketchup
2 eggs
1/2 cup onions chopped into small pieces
1 each ~ yellow, red, and green bell peppers
salt & pepper to taste
Wash and cut out seeds of the peppers; cut peppers lengthwise into 4
sections, set aside. Take one section of each color pepper and cut into
small pieces.
Pre heat grill to medium heat. Mix together with your hand all of the
above ingredients including the chopped peppers; shape into 6 to 8 patties.
Grill patties and the remaining bell pepper pieces for 8 to 10 minutes
or until cooked through, turning over after 4 to 5 minutes. Serve on
hamburger buns. Serves 6 to 8.
Chicken Quesadillas
2 skinless, boneless half chicken breasts
� cup white wine {optional}
2 T chili powder
1 red bell pepper
8 corn tortillas
10 black olives, pitted and sliced
5 mushrooms, sliced
2 cups cheddar cheese
� cup fresh salsa, { or 1 tomato, chopped and seasoned with Tabasco sauce to taste }
GUACAMOLE
2 pinches salt
2 small cloves of garlic
l avocado
1 sprig cilantro { spice }
1 tablespoon plain yogurt
1� teaspoons freshly squeezed
lime juice ( about � lime )
2 tablespoons minced onion
1 small jalapeno pepper, diced
( optional )
Preheat oven to 400�F.
Put the chicken breasts in a shallow glass baking dish. Pour the wine over them and sprinkle them with half of the chili powder. Bake for 10 minutes, then turn the chicken over and sprinkle with the remaining chili powder. Bake for 10 more minutes. The chicken breasts should be tender but not pink. Let them cool and then slice into strips. Pour the leftover baking juices into a covered plastic dish and refrigerate.
Broil the red bell pepper on a shallow baking pan, turning it so that all sides become brown and blistered. Remove from the oven and drop it into a small brown bag and twist closed. When completely cooled, peel the skin off, scrape out the seeds, and slice the pepper into strips.
Arrange the tortillas on the baking pan and evenly distribute the chicken, pepper strips, olives, and mushrooms on top. Sprinkle 4 tablespoons of cheese on top of each tortilla and bake until the cheese melts, usually 5-10 minutes. Bake longer for crispy tortillas.
Meanwhile, make the guacamole: Sprinkle some salt into a bowl and mash the garlic against it with a fork. The grains of the salt will help to mash it up. Using the same fork, mash the avocado in the same bowl. Add the cilantro, yogurt, lime, onions, and pepper. Serve immediately. Serve the quesadillas hot with the guacamole and the salsa alongside.
Baking juices can be stored in a covered container and used later to flavor soups or rice.
Serves 8