Beef and Cheese Manicotti

Ingredients:

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 lb. ground beef
Salt and freshly ground black pepper
14 (8-oz. package) manicotti
1 (15-oz.) container whole-milk ricotta
3 C. shredded mozzarella
1 C grated Parmesan
2 Tbsp. chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 C. marinara sauce
2 Tbsp. butter, cut into pieces
Directions:

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Sauté until meat browns and onion is translucent, about 5 minutes. Remove from heat and cool.  Brush 1 teaspoon of oil over a large baking sheet. Cook manicotti in a large pot of boiling salted water until slightly softened but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer manicotti from the pot to oiled baking sheet and cool.  Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add garlic, salt and pepper to taste, and mix. Stir cooled meat mixture into cheese mixture.  Preheat the oven to 350° F.  Brush remaining 2 teaspoons oil over a 13 x 9 by 2-inch glass baking dish. Spoon 1-1/2 cups of marinara sauce over the bottom of the prepared dish. Fill manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.  Sprinkle remaining 1-1/2 cups of mozzarella cheese, then remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let manicotti stand 5 minutes and serve.  This recipe comes from Giada de Laurentiis of Food Network’s TV show "Everyday Italian."

Macaroni (noodles) and Cheese

Ingredients:

Butter, for greasing dish
12 ounces wide egg noodles
3 cups whipping cream
1 1/2 cups whole milk
1 tablespoon all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions:

Preheat the oven to 450° F.   Butter a 13 by 9-inch glass baking dish and set aside. Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.   Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham ( if using) and parsley. Add noodles and toss to coat. Transfer the noodle mixture to prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let rest 10 minutes before serving.  Serves 6.

Garlic Butter Egg Noodles

We like this as a side dish… I know there are a lot of prepared boxes in the stores, but with as many allergies as I have, and most others in the family have, it is much better for us to shy away from them, with all the preservatives, etc., they add.  This is simple, fast, and good.

Ingredients:
2 C Egg Noodles, cooked as directed

1 medium onion, chopped

3 tbsp butter

4 cloves garlic, minced

2 tbsp fresh flat-leaf parsley, snipped

2 tbsp fresh basil, snipped

½ C chicken broth

2 tbsp flour

6 eggs

Salt to taste

Pepper to taste

Grated Parmesan Cheese for garnish
Directions:

Put large amount of water on in pot for noodles, and cook to al dente as directed on package. Drain, return to pan and keep warm. Melt butter in medium saucepan on medium/low heat.  Add garlic, parsley, basil and chicken broth.  Heat to boiling, and sprinkle flour over, stirring in with whisk.. Season with salt and pepper, and check seasoning (taste).  Continue to simmer for a few minutes to reduce and thicken broth. While cooking, scramble the eggs in a medium skillet. Pour eggs, and then broth, over noodles and mix together gently, but well.  Remove to large bowl, sprinkle with parmesan cheese and serve.

Refried Beans

Instructions:

Cooked Pinto Beans with liquid

1 medium onion, chopped

1 tbsp. Bacon drippings or oil

Shredded cheese (I use Cheddar or Monterey Jack)

Hot Sauce (optional)

Directions: (see "Beans n' Ham" in beef main dish section, pg. 2 for cooking beans)

While beans are still cool in refrigerator dish, mash with potato masher, stirring and mashing until beans achieve the desired consistency.  Heat a large, deep skillet and add drippings or oil.  Add chopped onion and cook over med. Heat, until onions are translucent or lightly browned.  Place beans in skillet and stir to mix with onions.  Continue cooking over no higher than medium heat, stirring beans often, until they reach the desired thickness, stirring ¾ of your cheese into beans during this time, a little at a time, to melt slowly.  If you like your beans hot, now is also the time to add some hot sauce or other seasonings.  If beans begin to get a bit too thick, a bit of milk can be added.  When they’re ready, sprinkle remaining cheese on top and cover skillet for cheese to melt atop beans while you finish the meal.  Serve as an accompaniment to tacos, burritos, enchiladas or any Mexican dish, with flour tortillas and Mexican Rice.

Quick Refried Beans 

If you do not have a pot of beans handy, and wish to have fresh refried beans, keep canned, cooked pinto beans on hand.  Open two cans and heat, and proceed with above directions.  A very good substitute, and much better than canned refried beans.

Quickest Refried Beans

Okay, so you have no time for dried beans and no canned pinto beans.  If you have canned refried beans, all is not lost; we have all been there.  Now, I use canned Rosarita Traditional Refried Beans, so I don't know what this would do to another brand or another version of them.  But... I have found a way to make these beans taste more like homemade.  Put the beans into a saucepan and add about 1/2 C. milk (the amount will vary, depending on how dry the beans are, and that varies) and 1/2 C. grated sharp cheddar cheese.  Stir thoroughly to mix, and heat slowly, stirring often.  These will burn on the bottom if you're not careful.  They should be more the consistency of a bean dip than the thickness they are in the can.  You can adjust for your preference, but we find these fine in a pinch.

Pasta with Sun-dried Tomatoes

Ingredients:

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned
Directions:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.  This recipe comes from Giada de Laurentiis of Food Network’s TV show, “Everyday Italian.”

Penne with Five Cheeses

Ingredients:

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter
Directions:

Preheat the oven to 500° F.  Bring 5 quarts of salted water to a boil in a stockpot.  Combine all ingredients except penne and butter in a large mixing bowl. Mix well. Drop penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.  Divide the pasta mixture among 6 shallow ceramic gratin dishes (1-1/2 to 2-cup capacity). Dot with butter and bake until bubbly and brown on top, 7 to 10 minutes.  This recipe came from Giada de Laurentiis of Food Network’s TV show, “Everyday Italian.”
 

My Deviled Eggs

These always get raves, and are really delicious! I must have received this recipe from my mother.

Ingredients:
12 eggs

Salt

Johnny’s seasoning

Miracle Whip

Prepared Yellow Mustard

Paprika for garnish
Directions:

Cover eggs well with cold water in large saucepan, add ½ tsp salt and bring to boil. Set timer and boil 15 minutes.  When done, remove saucepan, pour off hot water and run under cold water, rinsing eggs well, and filling pan to top with water to cool pan twice.  When water is cool, let eggs sit for 5 minutes in water.  Remove shells, rinse and halve eggs.  Scoop yolk into medium mixing bowl (reserving whites), mashing with fork. Add ½ tsp salt, and liberal shake or two of Johnny’s seasoning. Stir to mix. In separate, smaller bowl, mix ½ cup Miracle Whip and 3 tbsp mustard.  Stir to mix, and add to yolk mix.  Blend together well, tasting and adjusting seasonings.  If mix looks too dry, mix a bit more dressing together and add to yolk mixture, a bit at a time.  Scoop yolk mixture back into egg whites, heaping it up in the center above the egg white.  Garnish with paprika on top, place on serving plate or in flat container and cover well.  Chill 2 hours.

My Baked Beans (with or without Wieners)

I have been making this most of my life, and have no idea where or how I came up with the recipe.  It was not from family, because I was always asked to furnish these for family get-togethers in the summer.  It has always been a favorite.

Ingredients:
1 large can Hunts Pork n’ Beans (31 oz.)

1 C. packed brown sugar

½ C catsup

2-3 slices bacon

Directions:

Preheat oven to 400º F.  After pouring off some of the liquid in the can of beans, empty into glass baking dish.  A flat one works best for these cooking times. A deep one will require a bit longer baking time to reduce the liquid. Add brown sugar and catsup and top with raw bacon slices.  Bake for 45 minutes.

Baked Beans with Wieners

This is a good nutritious (and low cost) family supper dish I used to make often, and still serve from time to time.  Fix beans as above, and when they have baked for half an hour, add a package of wieners that have been cut into 1-inch slices.  Return to oven and continue baking for the additional 15 minutes.  We also like sweet Italian sausage links in place of the wieners on occasion.  This goes well with my potatoes in the foil, French fries, or fried potatoes.

Mexican Rice

This recipe was first given to me by Maria McCracken, a longtime friend (who is Mexican, and learned it from her mother).  I subsequently added the chicken broth for more flavor.  Water can be used to substitute for the broth.  This is the rice that southern California Mexican families use as a staple to their diet, and it's served in most Mexican restaurants as an accompaniment to all dinners.

Ingredients: 

3 tbsp. EVOO (Extra Virgin Olive Oil)

1 tsp. Salt

1 C. uncooked white rice

1-1/2 C. Chicken broth

2 Tbsp. Tomato paste

½ C. chopped onion

2 cloves fresh garlic, chopped fine

Directions: 

Heat oil in large saucepan; add rice and cook until golden.  Add and sauté onion and garlic.

While onions cook, place Chicken broth, tomato paste and salt in blender and blend.  Add to rice, and when it reaches a boil, reduce heat to simmer, cover and cook for 20 minutes without lifting lid.  Liquid will be absorbed, and rice will be ready.  Remove from heat and fluff with fork.