Spaghetti with Artichoke (needs a catchy name still)

(from Audra Simpson)

6-7oz thin whole wheat spaghetti (or regular)

2 T and 1/2 T extra virgin olive oil, divided

2 T unsalted butter melted

1/2 med. onion finely chopped (I prefer yellow)

3 1/2-4 cloves of garlic minced

1 (12 oz) jar quartered marinated or just in water artichoke heart, drained and ruffly chopped

1 (14.5 oz) can Fire Roasted diced tomatoes, drained reserving 1/2 C. of the juice

2 fresh basil leaves chopped

2 stems fresh oregano, stemmed and chopped

Heat 1/2 T olive oil in large skillet over med-high heat. (start your water for your pasta). Add onions and saute for 5 min (till they start to caramelize), stirring often. Add garlic and saute' addition min. (oil should be almost completely absorbed in onions and garlic). Add artichoke hearts and cook additional min. Add remaining oil, butter, roasted tomatoes, basil and oregano saute' additional min.

Lower heat to med-low and let simmer, covered, 7-10 min.

While simmering, cook spaghetti according to al dante' direction on package.

Drain spaghetti and add to artichoke marinate.

Serve and enjoy :)

ITALIAN

Hey ladies! We had another great potluck. This one was Italian Food. Here are some of the recipes for the meals we had there.

Monica's Bread sticks

1 1/2 cups warm water
1 Tbs of yeast
1 Tbs of Honey
1 tsp salt
4 1/2 cups Flour

Spread
1/4 cup butter, 1/4 cup light mayo, 1/4 cup Parmesan cheese

Dissolve yeast in water, add remaining ingredients. Kneed to soft consistency and press with fingers into greased cookie sheet. Top with spread and sprinkle with garlic salt. Cut into strips with pizza cutter and let rise 30 min. Cook 15-20 min at 350 degrees.

Natalie Brown

Fruit & Sherbet Slush

1 pckg pineapple sherbet
1 pckg raspberry sherbet
1 pckg frozen raspberries
4-6 bananas, sliced
1 can crushed pineapples, with juice
Mix together in LARGE punch bowl (easier to do if you let sherbet sit out for an hour). Serve with spoons.

Quick and Cold!

Hello friends!

We had another great potluck! It is so fun to see what you ladies come up with for our themes. Jen and I want to thank Natalie for getting the word out. Don't forget to get me your reciepes ASAP so I can post them. Thanks everyone for the yummy food!


Amy Foote

Chicken Picatta

5-10 chicken or turkey cutlets for whole chicken breasts...I slice them lengthwise in half
2 beaten eggs
1/2 c flour
2 C bread crumbs (I use Progresso)
cube of butter
2 C chicken broth
3 T lemon juice
fresh lemon slices if you have some
Dip raw chicken in flour then into beaten egg then into bread crumbs after all chicken has been breaded cook in a skillet in butter until both sides are golden brown. After all chicken has been browned add the chicken broth and lemon juice (add lemon slices on top) and turn burner to simmer for 20 minutes. Serve with rice.

"Meatless Meal Day!"

Carol Howe
Zucchini Italiano
 
1 large zucchini
1/2 c flour
2 eggs - beaten
2 c spaghetti sauce
2 c grated mozzerella cheese
1/2 c parmesean cheese
Slice zucchini into 1/8" thick pieces.  Dip into flour then eggs. 
Fry until brown.
Layer in a 9 x 12 pan.
Pour sauce over slices and sprinkle with cheeses.
Bake at 350 for 30 min.

Carol Howe
BBQ Pasta 

1 jar (26 oz) marinara sauce

1 1/2-2 1/2 c. BBQ sauce

2 cloves garlic, minced

1 lb penne pasta (cooked)

1/2 red and 1/2 green bell pepper, cut in strips

1/4 red onion

smoked gouda or provolone (she used parmesan in hers and it tasted great)

In olive oil, saute chicken, garlic, salt and pepper.  Set aside.  In butter, saute garlic, red and green pepper, and red onions.  Combine ingredients and pour in marina and BBQ sauce.  Let simmer for 5 minutes.  Stir in penne pasta and top with cheese.  Serves 4-6

the amount of BBQ sauce depends on potency of the BBQ sauce.  Add to your liking.

Laurie Tift
Crawford's Quiche

Main ingredients:
2 eggs
1 cup milk
1/2 cup bisquick
salt and pepper

Beat well. Pour in greased pie plate (9-10"). Add 1 cup of toppings (mix and match 1/2 cups of 2 or use all 1 cup of 1).

Toppings:
grated cheese (this is what the one at the park was)
meat (whatever you like - I like ham)
zucchini
tomato
sauteed mushrooms
whatever you like!

Bake at 350 degrees for 45-60 minutes or until the eggs are done in the middle. Will be golden brown on top.

Jill Schmit
Spinach and feta pita bake
  
INGREDIENTS
  
  
6 (6      inch) whole wheat pita breads 
  
1 (6      ounce) tub sun-dried tomato pesto 
  
2 roma      (plum) tomatoes, chopped 
  
1      bunch spinach, rinsed and chopped 
  
4      fresh mushrooms, sliced 
  
1/2      cup crumbled feta cheese 
  
2      tablespoons grated Parmesan cheese 
  
3      tablespoons olive oil 
  
1      pinch ground black pepper to taste 
 
  
 
  
DIRECTIONS
  
1.       Preheat the oven to 350 degrees F (175 degrees C). 
  
2.       Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper. 
  
3.       Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve. 

Robynn Slade

Fruit Salad Recipe:

 

1 - big pkg. of vanilla pudding (mix in powder form not as pudding)

2 – small strawberry/banana yogurt containers or whatever yogurt you like.

12 oz. of coolwhip

  Mix together well:

 

Add: any fruit you like, strawberries, bananas, grapes, pineapple, etc.

Brooke Haskett ( allrecipes.com)

Chinese Chicken Salad:

 

2 Chicken Breast cooked and shreaded

1 head of iceberg lettuce- shredded

2 green onions- chopped

2 slaks celery- choppped

10 oz chinese noodles

 

Dressing-

1/2 c rice vinegar

1/3 c sugar

3/4 c. peanut oil

 

1.Combine Salad ingredients in a large bowl-

2. Mix Dressing.( Disolve rice vinegar and sugar- then add the peanut oil).

3. Toss salad with dressing just before serving.