Spaghetti mizithra

Ingredients

1 lb spaghetti
1/2 lb kasseri cheese, grated
1/4 lb roman cheese, grated
1 cup butter or margarine
1/4 cup chopped parsley

How to prepare

Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley.

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Reduced-fat macaroni and cheese

Ingredients

8 oz macaroni, elbow twists
16 oz cottage cheese, low-fat 1%
2 tbsp flour, all-purpose
2 cup skim milk
4 oz cheese, sharp cheddar shred
1 tsp salt
1/4 tsp pepper, ground black
1/4 tsp nutmeg ground
1/4 cup cheese, parmesan grated

How to prepare

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water; drain. 2. Preheat oven to 375 degrees f. Spray shallow, broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3. In food processor with knife blade attached, blend cottage cheese until smooth. (or, in blender at high speed, blend cottage cheese with 1/4 cup of the milk called for in recipe, for easier blending.) 4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth. Slowly stir in remaining cups milk until blended. Cook over med heat until mixture just boils and thickens slightly, stirring frequently. Remove saucepan from heat; stir in cottage cheese, cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole; cover with cheese sauce. Bake, uncovered, 20 minutes. 6. Remove casserole from oven. Turn oven control to broil. Sprinkle parmesan cheese on top of macaroni mixture. 7. Place casserole in broiler at closest position to source of heat; broil 2 to 3 minutes until top is golden brown. Yield: 4 servings – even better than – the old-favorite recipe.”

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Red beans & rice with pickled pork

Ingredients

Pickled pork 888
1/2 cup whole mustard seed
1 tbsp celery seed 2 bay leaves
6 cloves garlic, chopped
1 tbsp kosher salt
12 peppercorns
2 tbsp tabasco

1 quart white vinegar
red beans 8888
1 lb red beans, soaked overnight
1 yellow onion, chopped
1 bunch green onion, chopped
7 cloves garlic, chopped
1/2 cup parsley, chopped

1 stalk celery, chopped
1 green pepper, chopped
1 bay leaf
1 tsp thyme
1 tbsp worcestershire sauce
2 tsp tabasco
1/2 cup tomato catsup
1 lb smoked sausage, thick sliced
1 lb pickled pork (see above), rinsed water to cover

How to prepare

To make pickled pork: combine the above and boil three minutes. Cool to room temperature. Add up to 2 lb of cubed pork butt, place in non-metallic bowl and refrigerate, covered, for three or more days.
To make red beans: combine above in a pot and cook covered on medium heat about 1-1/2 hours. Serve over rice.

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Baby carrots with herbs

Ingredients

1 lb baby carrots, trimmed and scraped
2 tbsp chopped chervil or parsley
2 tbsp butter
pinch freshly grated nutmeg
salt and ground white pepper to taste

How to prepare

Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain. In the same saucepan add the butter, nutmeg and chervil. Blend well and serve. Yield: makes 4 servings.

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Greek style lamb soup

Ingredients

Meaty lamb bones (from leftover roast leg of lamb)
1 quart water
1/2 tsp salt
2 teaspoons lemon juice
1 onion, chopped
2 tbsp raw rice

1 carrot, sliced
1 rib celery, sliced
5 or 6 green onions, sliced
1 or 2 sprigs fresh parsley, chopped
2 tbsp chopped fresh dill (or 2 teaspoons dried)
1/2 cup skim milk

1 tsp cornstarch
4 hard-cooked eggs, shredded

How to prepare

In a large pot or dutch oven combine lamb bones with water, salt, lemon juice and onion; heat to boiling; skim foam. Lower heat and simmer, covered, 2 hours (or 40 minutes in a pressure cooker, according to manufacturer’s directions). Remove bone and set aside to cool. Skim fat from broth. Combine fat- skimmed broth with rice, vegetables, parsley and dillweed. Cover and simmer 20 minutes, or until tender. Meanwhile, remove meat from bones and add meat to soup. Combine skim milk and cornstarch; mix well. Stir into simmering soup until soup is slightly thickened. Presentation: spoon soup into four bowls and top with shredded egg. Yield: makes 4 servings, less than 195 calories each (or 3 meal-size servings, about 255 calories each).

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Posole

Ingredients

2 med onions, coarsely chopped
3 tbsp olive oil
1 med zucchini, diced
4 cloves garlic, minced
1 tbsp chili powder
2 tsp ground cumin
1 tbsp fresh squeezed lime juice
2 cans (15 1/2 oz each) yellow hominy, drained
1/2 tsp salt
1/2 tsp ground black pepper
1 cup shredded monterey jack and cheddar cheeses
1/4 cup fresh cilantro leaves, chopped

How to prepare

Cook onions in a heavy lg skillet over med high heat 5 minutes or until onions begin to soften. Stirring frequently, add zucchini, garlic, chili powder, and cumin; cook about 5 minutes or until onions begin to brown. Reduce heat to med low. Add hominy, lime juice, salt, and pepper; stir until well blended. Continue cooking until hominy is heated through. Remove from heat. Stir in cheese and chopped cilantro. Garnish with cilantro leaves and serve warm. Serves 12 note: you can add chopped chicken or chorizo if you want to add meat.

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Crockpot ratatouille

Ingredients

2 lg onions, sliced
1 lg eggplant, sliced
4 sm zucchini, sliced
2 garlic clove, minced
2 green bell pepper, cut in thin strips
6 lg tomato, cut in 1/2″ wedges
1 tsp basil

2 tsp salt
1/4 tsp pepper
2 tbsp parsley, chopped
1/4 cup olive oil

How to prepare

Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7-9 hours. Cool and chop coarsely.

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Cold beef salad

Ingredients

1 head red leaf lettuce
1/2 sweet onion
1 carrot
1 cup cooked, cold shredded beef
6 mushrooms sliced thinly
1/4 cup shredded cheese (cheddar or jack or parmesan)

Freshly ground pepper

How to prepare

Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the blue cheese dressing, grind pepper over the top and serve.

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Godiva strawberry torte

Ingredients

2 envelopes unflavored gelatin
1/2 cup cold water
3 egg yolks
1/2 cup sugar
1/4 tsp salt
1/2 cup milk, scalded
1 tsp vanilla extract
10-oz package frozen strawberries, pureed
2 cups godiva liqueur, divided
1 cup heavy cream
9″ sponge cake
1 quart fresh hulled strawberries
whipped cream

How to prepare

Soften gelatin in water, set aside. In double boiler, cook egg yolks, sugar, salt and milk until slightly thickened, stirring constantly. Remove from heat, add gelatin and stir until dissolved. Add vanilla, strawberry puree and 1-1/2 cups liqueur, chill until slightly thickened and mixture mounds on a spoon
whip cream until stiff, fold into strawberry mixture and set aside. To assemble the torte, place sponge cake in 9″ greased springform pan, sprinkle with godiva liqueur, cover with strawberries, hulled side down and top with strawberry mousse. Refrigerate several hours before serving. Garnish with whipped cream and fresh strawberries. Serves 12.

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