2 sticks of butter at room temp., 3 cloves of garlic pressed, 2 teaspoos of oregano, 2 teaspoos of fresh parley chopped, 1 LARGE loaf of Italian bread. mix all herbs in the butter until combined, add salt and pepper to taste. split the load of bread in half, butter both sides, put the bread on a baking sheet and cook in a preheated oven @400 degrees until golden brown and crisp around edges. Take out of the oven, put top back on the bottom, of the load, slice and serve.
GREENS WITH BALSAMIC DRESSING: Any type of salad greens, pepperoni slices, Asiago cheese either cut into small pieces or shaved.
1/3 cup Balsamic Vinegar
3/4 cup E xtra Virgin Olive Oil
2 cloves pressed garlic
1 Tbsp brown sugar
Combine the vinegar, sugar, garlic and then whisk in the olive oil very slowly until combined. Put in a glass jar with a lid. Shake before serving.
Uncle Arnold's Macaroni and Cheese Casserole
8oz elbow macaroni
1 small onion, grated (I chop it)
1 chipotle pepper in Adobo Sauce (original recipe calls for 1 2oz. jar of pimiento)
3 Tbs. Melted butter
1 can cream of mushroom sauce (undiluted
4c Shredded Cheddar cheese
1c Ritz Cracker crumbs
Cook and drain macaroni. Combine macaroni w/soup, onion, cheese, Chipotle pepper (or pimiento) and mayo. Pour into a greased 9x13 glass baking dish. Combine butter and cracker crumbs, sprinkle on top. Bake 350 for 30 minutes.
Pasta Salad brought by Lisa F. She said she pretty much just looked for things she had on hand and added them here. It was yummy!
Mushroom Risotto brought by Shannon. Shannon didn't really follow a recipe for this one but she did tell me that she added leeks and heavy cream. I'll see if she can pass along a list of ingredients and a rough estimate of measurements.
Chicken and Sausage Saute was brought by Melissa Y. and was a hit with all of us. This recipe adapted from Heart & Soul, The Junior League of Memphis, Inc., Memphis, Tenn.
6 chicken breast halves, skinned and boned. About 1 1/2 pounds
salt and pepper
1/2 Cup all-purpose flour
2 Tbsp olive oil
1 pound sweet Italian sausage links
1 Tbsp butter or margarine
1/4 tsp crushed red pepper
1/2 cup chicken broth
2 large garlic cloves, minced
1 tsp dried oregano, crushed
1 tsp dried basil, crushed
1 Tbsp chopped parsley
Cut the chicken into bite sized strips. Sprinkle with salt and pepper. Roll the chicken in the flour to coat and set aside.
In a large skillet, heat the oil over medium high heat. add the sausage links and cook until browned. Set aside. Drain the oil from the pan reserving 1 Tbsp.
Add butter and crushed red pepper to the reserved drippings in the skillet. Add the chicken and cook for about two minutes. Cut the sausage into 1/4 thick slices. Add the sausage, chicken broth, roasted red peppers, garlic, oregano and basil to the skillet. Heat to boiling; reduce heat for 20 minutes. Sprinkle with parsley.
Pimento and Jalapeño dip and Chocolate Dipped Marshmallows provided by Wendy.