Angus Roast Beef Mini Sandwich Trio

Ingredients:

One Loaf of Potato Rosemary Bread
1 pound of Angus Roast Beef
Olive Oil, as needed
10 tsp. Formaggio Trip (Parmesan, Asiago, Romano) shredded
5 tsp. Sweet Onion Dressing
10 tsp. Crumbled Danish Blue Cheese with Cranberries
2 1/2 tsp. Dijon Mustard
2 1/2 oz Provolone, sliced
5 tsp. Cream Balsamic Vinaigrette
5 tsp. Red Peppers, small dice

Directions:

1. Pre-heat broiler on oven to High. Brush sliced bread with small amount of olive oil and place on baing sheet oiled side up. Place into oven and broil for 20 to 30 seconds our until bread browns. Remove from oven and set aside. Once cool, split bread slices into 3 groups.

2. On the first group, place 1 ounce of roast beed onto the toasted side of bread. Drizzle 1 tsp. of sweet onion dressing over the beef, top with 2 tsp. of formaggio trio cheese blend and place onto baking sheet.

3. On the second group, spread 1/2 tsp. dijon mustard onto each slice of bread (toasted side), add 1 ounce roast beef and top woth 2 tsp. of crumbled blue cheese. Place on baking sheet.

4. On the third group, place 1 ounce of roast beef onto the toasted side of the sliced bread. Drizzle 1 tsp. creamy balsamic dressing over the beef and top with 1/2 ounce of provolone cheese. Place onto baking sheet.

5. Place mini sadiches under the broiler for 30 seconds or until cheese melts. Remove from overn and top sanwiches with 1 tsp, of dices roasted red peppers. Refrigerate any leftovers.

Shared By: Natalie

Yummy Honey Chicken Kabobs

Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently. 

Shared By: Natalie              

Zucchini Oven Chips

4 cup dry breadcrumbs

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

2 tablespoons fat-free milk

2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)

Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Share By: Natalie

Breakfast Cake

1 cup sugar
1 cup margarine
2 unbeaten eggs
2 teaspoons vanilla
1 tablespoon vinegar in 1 cup milk
2 1/2 cups flours
1 teaspoon soda
1 teaspoon salt

Cream sugar, margarine, eggs; add vanilla. Mix 1 tablespoon vinegar in 1 cup milk and add alternating with flour, soda, and salt. Spread half of dough in a large greased pan. Sprinkle half topping and cover with rest of dough. Sprinkle rest of topping and optional chopped nuts over top. Bake 35 minutes at 350 degrees.

Topping:
1/4 cup white sugar
3 teaspoons cinnamon
1/3 cup brown sugar

Share By: Natalie

Martha Stewart's Mac and Cheese

8 TB (1 Stick) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed, torn into ¼ to ½ inch pieces
5 ½ c. milk
½ c all purpose flour
2 tsp. salt, plus more for water ¼ tsp.
freshly grated nutmeg
¼ tsp. freshly ground black pepper
¼ tsp cayenne pepper
4 ½ c (about 18 oz) grated sharp white cheddar cheese (I have used yellow)
2 c. (about 8 oz) grated Gruyere or 1 ¼ c (a bout 5 oz) grated Pecorino Romano cheese
1 lb. elbow macaroni  

1. Preheat oven to 375 degrees.  Butter a 3-quart casserole dish; set aside.  Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 TB butter.  Pour melted butter into the bowl with the bread; toss.  Set the bread crumbs aside.  
2.  Warm milk in a saucepan over medium heat.  Melt remain butter in a high-sided skillet over medium heat.  When butter bubbles, add flour.  Cook, whisking, I min.  
3. While whisking, add hot milk a little at a time to keep mixture smooth.  Continue cooking, whisking constantly, until mixture bubbles and thickens, 8-12 mins.  
4.  Remove pan from heat.  Sir in salt, nutmeg, peppers, 3 cups cheddar cheese, and 1 ½ c Gruyere (or 1 c Pecorino romano); set the cheese sauce aside.  
5.  Cover a large pot of salted water and bring to a boil.  Cook the macaroni until the outside of the pasta is cooked and the inside is underdone 2-3 minutes.  Transfer the macaroni to a colander, rinse under cold running water, and drain well.  Stir the macaroni into the reserved cheese sauce.  
6.  Pour mixture into prepared dish.  Sprinkle remaining cheddar and Gruyere (or Pecorino) and bread crumbs over top.  Bake until golden, about 30 mins.

Share By: Mom

Old Fashioned Macaroni and Cheese

2 c. elbow macaroni
Salt and pepper
1 c. shredded sharp cheese
½ T. butter  

Thin White Sauce:
1 T. butter or margarine
1 T. flour
¼ tsp. salt
1/8 tsp. pepper
1 c. milk

Heat oven to 375 degrees
1. Cook macaroni until tender.
2. Place half of the macaroni in ungreased casserole dish and sprinkle with salt and pepper and half the cheese.
3. Place rest of macaroni and sprinkle on remaining seasonings and cheese.
4. Pour white sauce over top.
5. Cover and place cook until bubbly and heated through.  

Sauce:
1. Melt butter in sauce pan; add flour and salt and pepper.
2.Cook over low heat stirring until mixture is smooth and bubbly.
3.Remove from heat and stir in milk.
4. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat.

Share By: Mom

Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper
1 Tbsp. butter or margarine
1 can (28oz) tomatoes with liquid, cut up
1 can (4oz) mushroom stems and pieces, drained
1 can (2-1/4oz) sliced ripe olives, drained
2 tsp. dried oregano
1 pound ground beef, browned and drained, optional
12oz spaghetti, cooked and drained
2 cups (8oz) shredded Cheddar cheese
1 can (10 3/4oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef, if desired. Simmer, uncovered, for 10minutes. Place half of the spaghetti in a greased 13in x 9in x 2in baking dish. Top with half of the vegetable mixture. sprinkle with 1 cup of Cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heat through.

Shared By: Mom