I will apologize right now for these photos. I actually have a pretty great camera, but couldn't get the lighting right to do this food justice. (In other words: Operator Error!!!)
So . . . just imagine - this food looks even better in person!
You will find the recipes at the end of the post.
Jenny Kimball brought "World's Best Rolls" (with Cinnamon Butter! YUM!)
Sheryl Garrison baked "Vegetable Lasagna"
Sydney Rombola shared "Whole Wheat Raisin Nut Bread"
Kami Matthews brought "Chicken Tetrazzini"
Kristin Robertson made two goodies - "Oriental Noodle Salad with Chicken"
and "Oreo Cookies and Cream Cheesecakes"
Delicious!
It was a night full of excellent food, good planning - and as I'm sure Jenny can tell you - MUCH, MUCH conversation about food!
(We're a little bit passionate about/obsessed with the good stuff!)
Thanks to all who came in May!
Those who missed out - we hope to see you THIS THURSDAY at 8:00pm at Sydney's home!!!
Our food genre is Salads and/or Summer Drinks.
Buon Appetito!
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World’s Best Rolls
Vegetable Lasagna
6 lasagna noodles
1 small yellow squash
1 small zucchini
1/2 onion
1 red pepper
1 jar Francesco Rinalde chunky garden pasta sauce
1 lb mozzarella cheese
1 1/2 Tbs parmesan cheese
parsley flakes
onion salt
ground pepper
*** Heat oven to 375. Cook pasta according to pasta directions. Meanwhile, wash and slice yellow and green squash, red pepper and onions. Saute onions until clear, add squash and red peppers and cook till crisp. Assemble: Put 1/4 jar of sauce in bottom of an 8x8 baking pan. Cover with one layer of noodles overlapping. Add sautéed veggies and 1/2 jar of pasta sauce. Cover with another layer of noodles. Add mozz mixed with park and parsley flakes, keeping a little out for the top. Cover with another layer of noodles and remaining 1/4 jar of pasta sauce. Top with remaining mozz. Cover with tin foil and bake for 30 min. Take off foil and bake another 5 min. Serves 4-6.
1 small yellow squash
1 small zucchini
1/2 onion
1 red pepper
1 jar Francesco Rinalde chunky garden pasta sauce
1 lb mozzarella cheese
1 1/2 Tbs parmesan cheese
parsley flakes
onion salt
ground pepper
*** Heat oven to 375. Cook pasta according to pasta directions. Meanwhile, wash and slice yellow and green squash, red pepper and onions. Saute onions until clear, add squash and red peppers and cook till crisp. Assemble: Put 1/4 jar of sauce in bottom of an 8x8 baking pan. Cover with one layer of noodles overlapping. Add sautéed veggies and 1/2 jar of pasta sauce. Cover with another layer of noodles. Add mozz mixed with park and parsley flakes, keeping a little out for the top. Cover with another layer of noodles and remaining 1/4 jar of pasta sauce. Top with remaining mozz. Cover with tin foil and bake for 30 min. Take off foil and bake another 5 min. Serves 4-6.
Whole Wheat Raisin Nut Bread
2 C milk
3/4 C sugar
1 C raisins
2 T salad oil
1 C walnuts, chopped
1 tsp soda
1 tsp salt
3 C whole wheat flour
*** Mix all ingredients together. Pour batter into 1 large well-greased loaf pan. Bake for 1 hour at 350 degrees.
Chicken Tetrazzini
4 1/2 lb roasting chicken
3 C hot water
salt
1 tsp. onion salt
1/2 tsp celery salt
1/2 lb. thin spaghetti
6 Tbs butter
1/2 lb sliced mushrooms
1 Tbs lemon juice
3 Tbs flour
1/8 tsp. nutmeg
1/4 tsp. pepper
1/2 tsp. paprika
1 C heavy cream
2/3 C parmesan cheese
*** (This is admittedly a lot of steps, but the flavor of this meal is SO worth it! Plus, it feeds a lot of people!)
Put chicken in water with 2 tsp. salt, onion and celery salt and simmer, covered until fork tender - about 1 1/2 hrs. (You can also put all this in a crock pot for 6 hrs. I usually do it that way.) Add more water as needed during cooking. Remove chicken from bone. Reserve 2 1/2 cups of the broth. To the REMAINDER of the broth - add 3 quarts water, 1 Tbs. salt. When the liquid boils, add the spaghetti and cook 6 minutes, stirring occasionally. Drain and place in a 9x13 baking dish, coated with PAM or butter.
In a medium skillet, heat 3 Tbs butter, add mushrooms, sprinkling with lemon juice and sauté until soft (not brown). Toss them with the spaghetti (butter and all).
In another sauce pan, melt 3 Tbs butter, remove pan from heat and stir in the flour, 1/2 tsp paprika, 1 1/2 tsp salt, pepper and nutmeg. Stir in 2 1/2 C. reserved broth. Cook till thickened.
Add cream, then pour over the chicken pieces. With a fork, stir chicken and sauce, then pour over spaghetti. Sprinkle all with parmesan and paprika. Bake in a preheated oven 400 degrees for 25 minutes. Serves 10.
3 C hot water
salt
1 tsp. onion salt
1/2 tsp celery salt
1/2 lb. thin spaghetti
6 Tbs butter
1/2 lb sliced mushrooms
1 Tbs lemon juice
3 Tbs flour
1/8 tsp. nutmeg
1/4 tsp. pepper
1/2 tsp. paprika
1 C heavy cream
2/3 C parmesan cheese
*** (This is admittedly a lot of steps, but the flavor of this meal is SO worth it! Plus, it feeds a lot of people!)
Put chicken in water with 2 tsp. salt, onion and celery salt and simmer, covered until fork tender - about 1 1/2 hrs. (You can also put all this in a crock pot for 6 hrs. I usually do it that way.) Add more water as needed during cooking. Remove chicken from bone. Reserve 2 1/2 cups of the broth. To the REMAINDER of the broth - add 3 quarts water, 1 Tbs. salt. When the liquid boils, add the spaghetti and cook 6 minutes, stirring occasionally. Drain and place in a 9x13 baking dish, coated with PAM or butter.
In a medium skillet, heat 3 Tbs butter, add mushrooms, sprinkling with lemon juice and sauté until soft (not brown). Toss them with the spaghetti (butter and all).
In another sauce pan, melt 3 Tbs butter, remove pan from heat and stir in the flour, 1/2 tsp paprika, 1 1/2 tsp salt, pepper and nutmeg. Stir in 2 1/2 C. reserved broth. Cook till thickened.
Add cream, then pour over the chicken pieces. With a fork, stir chicken and sauce, then pour over spaghetti. Sprinkle all with parmesan and paprika. Bake in a preheated oven 400 degrees for 25 minutes. Serves 10.
Oriental Noodle Salad with Chicken
Oreo Cookies and Cream Cheesecakes
