VEGETABLE & CHEESE STROMBOLI

RECIPE FROM PARENTING MAGAZINE

1/2 cup pitted kalamata or black olives
6 sun-dried tomato halves, packed in oil (about 1/4 cup)
1 tablespoon oil from the sun-dried tomatoes
1 lb pizza dough (I bought some from Pizza Factory and it worked great)
8 ounces sliced provolone (12-18 slices)
1 (10-ounce) box frozen chopped spinach, thawed and squeezed to drain excess water
1 (12 ounce) bottle roasted red peppers, drained, patted dry, and torn in strips
1 egg, lightly beaten

Heat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray.

Combine the olives, sun-dried tomatoes and oil in a food processor and pulse until the mixture forms a rough paste.

Lightly flour your work surface and rolling pin; roll the dough into a 14- by 10-inch rectangle. Spread with the olive mixture, leaving a 1-inch border around the dough on all sides. Top mixture with overlapping slices of cheese; add the spinach in an even layer. Finally, add the red pepper strips in a single layer.

Fold 1 inch of the dough over the filling on the short sides of the rectangle. Fold the long end closest to you over the filling, pinching the dough together on the corners. Continue rolling the dough as tightly as possible. Before you complete the roll, brush the border lightly with some egg. Pinch the seam to seal.


Transfer the roll, seam side down, to the baking sheet and brush with the egg. Bake 30 minutes, until the bread is golden and sounds hollow when tapped. (If the top is getting too brown, cover with a piece of foil).

Transfer to a cutting board and let cool at least 20 minutes before slicing.

I loved the idea of this recipe because nearly all of the ingredients can be in your freezer or cupboard for a long period of time without going bad. It was very delicious but next time we might try making calzones with the same filling.

THAI RED CURRY MAC 'N' CHEESE

RECIPE FROM AARTI PARTY

* Kosher salt
* 1 pound elbow macaroni
* 5 tablespoons butter
* 5 tablespoons all-purpose flour
* 1 (4-ounce) jar Thai red curry paste
* 2 cups whole milk
* 2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream)
* 8 ounces Monterey Jack cheese, grated
* 8 ounces Cheddar cheese, grated

Crumb Topping:

* 3/4 cup panko bread crumbs
* 2 tablespoons butter, melted
* Kosher salt and freshly ground black pepper

Directions

For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.

In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.

Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.

Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.

Turn your broiler on.

For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.

To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.

3 WAY VEGETABLES

Carrots
Green Beans
Cauliflower
Broccoli

Sauce:
2 ¾ cup milk
5 tablespoons butter
5 tablespoons flour
1 tablespoon Dijon mustard
½ teaspoon pepper
1 teaspoon salt
1 ½ cup shredded Swiss cheese

Steam vegetables until cooked but crunchy. Combine sauce ingredients in sauce pan and bring to a boil. Pour half of sauce in a baking dish, layer vegetables and then layer the other half of the sauce.

CHEESY POTATOES

Potatoes – frozen or boiled
1 can cream of mushroom soup
8 oz. sour cream
Shredded cheese
Minced onion

Coat potatoes with sauce. Sprinkle corn flakes on top. Place in baking dish and bake for 350 degrees for 20-30 minutes.

CHEESY BROCCOLI BAKE

1 10 oz. package frozen broccoli, chopped
1 11 oz. can cheddar cheese soup
1 cup ham, chopped
1 cup cooked rice
½ cup sour cream
½ cup buttered bread crumbs

Cook broccoli until tender; drain well. Stir soup and sour cream together. Add remaining ingredients. Spoon all ingredients into baking dish. Top with bread crumbs. Bake at 350 degrees for 30-35 minutes.

LYAL’S TOSSED FRUIT SALAD

2-3 kinds of lettuce greens, torn in pieces
Mandarin Oranges
Pineapple
Sliced avocados
Celery
Red Apple Chunks
Pomegranates

Dressing
¼ cup vinegar
½ cup lemon juice
½ cup sugar
¼ cup onion
½ cup salad oil

Mix and pour on salad. Top with slivered almonds.

CHICKEN CABBAGE SALAD

2 cups cooked chicken, cut up
1 package raw ramen noodles, broken up
4 cups shredded cabbage
4 green onions, chopped

Dressing
¼ cup vinegar
¼ cup oil
½ teaspoon salt
2 tablespoons sugar
1 flavor packet from noodles

Combine together and add almonds, bacon bits and pineapple if desired.

VEGETABLE CHILI

¾ cup olive oil
1 can kidney beans
1 can garbanzo beans
3 zucchini, cubed
2 medium onions
4 garlic cloves
2 large red peppers
1 can tomatoes
1 ½ lbs. fresh ripe tomato
2 tablespoons lemon juice
1 teaspoon fennel seeds
1 tablespoon cumin
1 tablespoon basil
1 tablespoon oregano
2 teaspoons black pepper
2 tablespoons chili powder
1 teaspoon salt

Combine and let simmer. Serve with shredded cheese on top.

KRISTI TURPIN’S CHICKEN ENCHILADAS

2 chicken breasts
1 can cream of mushroom soup
½ cup sour cream
1 cup shredded cheese
1 can enchilada sauce
1 can chopped green chilies
½ cup chopped green onions
1 package tortillas

Cook chicken and shred. Add soup, sour cream and cheese. Place tortilla shells in enchilada sauce coating both sides. Scoop chicken mixture into tortilla shell and roll. Place in baking dish and top with more cheese. Garnish with green onions and green chilies.

7-LAYER DIP

1 can re-fried beans
2 large avocados
Lemon juice
2 pints sour cream
1/2 package taco seasoning
1 cup shredded cheese
1 large tomato, chopped
1 small can sliced black olives
2-3 Green onions, chopped
Tortilla chips

Combine taco seasoning and sour cream. Mash avocados and add some lemon juice and salt. Layer re-fried beans in the bottom of a clear shallow baking or pie dish. Next, layer avocado mixture, sour cream mixture, cheese, tomatoes, olives and green onions. Serve with tortilla chips.

SHEPHERD'S BREAD DIP

1 round Shepherd's bread
1 loaf Rye bread
Knorr vegetable soup mix
1 10 oz box frozen chopped spinach
16 oz sour cream
1 cup mayonnaise

Mix soup mix, spinach, sour cream and mayonnaise together and chill. Just before serving, hollow out Shepherd's bread to make a bread bowl to hold the dip. With remaining Shepherd's bread and rye bread, tear into bite-sized pieces for dipping.

BROCCOLI SOUP

8 cups water
7 chicken bullion cubes
1 onion, chopped
1 bunch broccoli
3 carrots, grated
1 stick of margarine
1 can evaporated milk
3/4 cup flour

Boil onion, broccoli and carrot in broth until tender. Meanwhile combine margarine, milk and flour. Thicken and then add to broth. Stir thoroughly and simmer.

TACO SOUP

1 pound hamburger
2 cups chopped carrots
2 cups chopped celery
2 cans cream of potato soup
1 can kidney beans
1 quart of stewed tomatoes
1 can tomato sauce
1 cup beef stock
1/2 pkg taco seasoning

Brown hamburger and saute carrots and celery. Add remaining ingredients and simmer. Serve hot with sour cream, shredded cheese and tortilla chips.

YAMS & APPLES

6 large yams
6 sliced apples

3 cups water
1 1/2 cups sugar
2 tablespoons lemon juice
1 teaspoon salt
6 tablespoons cornstarch
1 1/2 cup butter

Thicken water, sugar, lemon juice, salt and cornstarch and then add butter. Layer yams and applies in a baking dish and then cover with sauce. Bake for 30 minutes at 350 degrees.

CORN CURRY

2 cans whole kernel corn
1 cup sour cream
1/2 cup chopped green onions
1/2 cup chopped green pepper
1/2 teaspoon garlic powder (or fresh garlic)
1/2 teaspoon curry powder

Mix and cook in a frying pan. Serve warm as a side dish.

DOUBLE YOLKS