Tomato, Basil Pasta

CORN BREAD

CORN BREAD

Cream:                   ½ c butter

                           ¼ c oil

                           1 ¼ c sugar

                           2 eggs

Sift:                     2 c cornmeal

                           2 ½ c flour

                           1 tsp salt

                           4 tsp b powder

Add:                     1/3 dry at a time

Alternating:             2 ½ c milk

Butter an 11 by 13” pan

Bake 35 min at 375’F.

SPINACH SALAD

SPINACH SALAD

Marinate 4 hours:

1 med onion

¾ lb mushrooms

In:

1 ½ c oil

¾  c mixed white and red wine vinegar

½ c sugar

1 ½ tsp salt

¾ tsp dry mustard

1 ½ tbs poppy seed

Combine with:

1 head lettuce

1 pckg spinach

1 c well drained cottage cheese

½ lb bacon, crumbled

¾ grated swiss cheese

Add:                         more lettuce and spinach as needed

SPAETZLE GERMAN DUMPLINGS

SPAETZLE

GERMAN DUMPLINGS

Beat:                                               2 eggs

Combine them well with:                 1 ½ c flour

½ c water or milk

½ tsp salt

½ tsp baking powder

Boil 3-4 qts salted water or stock.

Drop small bits of the batter from a spoon into liquid.

Or put the batter through a colander or a spaetzle

cutter.

Spaetzle should be very light and delicate.

Try a sample; if it is too heavy add water to the batter.

Simmer until they rise to the surface.

When served with meat, drain, place them in a dish and

cover with croutons or ¼ c bread crumbs sautéed in

½ c butter.

RISOTTO

RISOTTO

Heat:                                        2 tbs oil

Sauté:                                      1 diced onion

1-4 cloves minced garlic

Add:                                         6 oz cooked ham, diced

Cook 1 min.

Add:                                         2 c Aborio rice

Stir while cooking 2 min.

The rice must be covered with oil, and be

transparent.

Pour:                                 2 c chicken broth

Bring to a boil, reduce heat, cover & simmer.

When the liquid is almost absorbed

Add:                                         10 oz chopped spinach

Stir gently.

Season with:                             salt

pepper

Continue to cook, about 20 minutes.

Add:                                                 2 cups of broth,

½ cup at a time, whenever the liquid is absorbed.

While the Risotto is cooking

Brown over low heat:         1 tbs butter

                                                ¼ c pine nuts

When the Risotto is done

Add:                                         nuts

                                                3 tbs butter

                                                1 c grated parmesan

Serve immediately.

Jasmine Rice

Ingredients

• 3 cups water
• 2 jasmine herbal tea bag
• 1 cube chicken broth
• 1 1/2 cups uncooked brown rice

Directions

Combine the 3 cups of water and tea bags in a large saucepan; bring to a boil. Remove tea bag from boiling water. Stir rice and chicken broth cube into the flavored water; return to a boil. Cover pan; reduce heat to low. Allow rice to steam until the water has been absorbed and the rice is tender, about 45 minutes. Remove from heat and let rest for 5 minutes. Fluff cooked rice with a fork.