PASTA WITH SAUSAGE & FRESH TARRAGON TOMATO SAUCE

1 lb medium pasta shells or rigatoni
 1/2 lb mild Italian sausage, casing removed
4 large tomatoes, halved
1 clove garlic, finely chopped
2 teaspoons chopped fresh tarragon
salt and pepper
4 oz feta cheese
EVOO for drizzling

In a skillet, crumble and blacken sausage.  Set aside to cool and drain excess liquid.  In a large pot of boiling water, cook the pasta until al dente.  Meanwhile grate the cut sides of the tomatoes on the large holes of a box grater into a large bowl, discarding the skins.  Add the garlic, tarragon, salt and pepper to the bowl and toss to combine.  Drain the pasta, then toss with the tomato sauce and about 3 tablespoons feta.  Divide among 4 bowls; season with salt and pepper, drizzle with EVOO and top with the remaining feta.

CHICKEN SALAD-STUFFED TOMATOES

4 large tomatoes
1/4 cup mayonnaise
2 cups finely chopped rotisserie chicken
1 cup fresh corn kernels
1/2 cup snipped chives (or scallions)

Core tomatoes.  Scoop flesh into strainer set over bowl to catch juice.  Mix together 1/4 cup of juice, the mayonnaise, chicken, corn and chives; season.  Spoon into tomato shells.  Serve with greens.

SCRIPTURE COOKIES

Beat together:
3/4 cup Psalms 55:21
1/3 cup 2 Nephi 26:25
1 1/2 cups Jeremiah 6:20
2 Isaiah 10:14

Add:
2 cups 1 King 4:22
1 teaspoon The Song of Solomon 4:14
1 teaspoon D&C 101:39
1/2 teaspoon 1 Corinthians 4:6
3 cups D&C 89:17
1 cup Samuel 30:12

Drop by spoonfuls onto greased cookie sheets.  Bake at 350 for 15 minutes but not before reading Joseph Smith History 1:37 and D&C 133:11.


We made these for a young women's activity and I thought it would make a really cool family home evening activity as well.

STRAWBERRY-BLUEBERRY PIE

2 sheets roll-out pie crust
2 tablespoons butter, melted
White sanding sugar, for top of crust
4 cups strawberries, washed and hulled
1 cup blueberries, washed
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch salt

Preheat the oven to 400 degrees F.
Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel. *Cook's Note: For a fancier crust: use a 1 to 1 1/2-inch circular cookie cutter and cut out circles. Set aside.

In a medium bowl, mix together all of the filling ingredients and pour into the crust.
Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries. Brush the top with the melted butter and sprinkle the sanding sugar. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F. and bake until the top is golden brown, another 30 minutes. Let cool before serving with Strawberry Whipped Cream, if desired.

Adapted from here.

STRAWBERRY SALSA

1 lb strawberries, hulled and diced
1/4 cup thinly sliced scallions
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon agave syrup or honey
1/8 teaspoon salt

Gently mix ingredients together in a bowl.  Sere with tortilla chips or over fish or chicken.

PAULA'S PORK NACHOS

1 pork loin
1 can of coke
1 cup of brown sugar
1 jar of chunky salsa

Cook the pork, with just a bit of water, in a slow cooker for 2 hours.  Drain off juices.  Add coke and brown sugar and cook for another 2 hours.  Remove pork and shred.  Add salsa to brown sugar and coke mixture.  Return shredded pork to the liquid mixture and cook for another couple of hours.  Serve over tortilla chips with cheese, cilantro, sour cream, etc.

LIME-CILANTRO CREMA

1/4 cup thinly sliced green onions $
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise $
3 tablespoons reduced-fat sour cream $
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Serve with fish tacos.