New Pasta Recipe

GNOCCHI WITH BEANS AND SPINACH


1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 package (16 ounces) potato gnocchi
1 package (6 ounces) fresh baby spinach
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
Directions
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir for 5-6 minutes or until golden brown. Stir in spinach; cook until spinach is wilted.
Add the beans, tomatoes and pepper; heat through. Sprinkle with cheeses; cover and remove from the heat. Let stand for 3-4 minutes or until cheese is melted. Yield: 6 servings.

I could not find any gnocchi in the stores, so I used cavatini. I followed the rest of the recipe, but it all looked kind of dry and tasteless, so I made some sauce and
added some meatballs from the Washburn Street Meat Market in Lockport. It was delicious!

Chicken and Sweet Potato Stew (crockpot)

Chicken and Sweet Potato Stew
Yield: 6 servings

4 boneless, skinless chicken breasts,
cut into bite-size pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1/2-inch slices
1 can (28 ounces) whole stewed tomatoes
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup nonfat, low-sodium chicken broth
1/4 cup fresh basil, chopped

Combine the chicken, potatoes, carrots,
tomatoes, salt, paprika, celery seeds,
pepper, cinnamon, nutmeg and broth in
the 4 1/2-quart CROCK-POT® slow cooker.
Cover; cook on LOW for 6 to 8 hours or
on HIGH for 3 to 4 hours.

I added about two tbsp. of brown sugar
(to cut the acidity of the tomatoes)
and threw in about 1/8 or 1/4 cup of
ketchup. I only used sweet potatoes, no
white potatoes.

DELICIOUS!!!!

Ham/Bean/Barley Soup

For Christmas dinner, I prepared a COOK'S HAM. First, I rinsed the ham with ginger ale. I made a paste of brown sugar and orange juice and spread it on, I attached pineapple slices with cloves, and poured one can of ginger ale in the bottom of the pan, and baked according to the directions on the ham.

Itook as much ham as I could get off the bone for other uses and then placed the bone in a pot of water(with one cut up onion and one cut up carrot and a spoonful of refrigerated minced garlic) and simmered it for a little less than two hours. IThen I pulled the bone out and let it cool. I strained the vegetables out of the
cooked stock and threw them out.

When cooled, I cut the ham off of the bone, into very small pieces, and I also added some leftover ham that I cut up. INTO the strained stock. I added
some pearled barley
some minced garlic
some ketchup
worcestershire sauce
some Amish relish (I think it is zucchini relish)
the juices that were in the bottom of the pan I cooked the ham in (it was not at all fatty, but was very liquidy.
spices: celery salt, pepper, parsley, thyme, chopped celery and chopped onions
and some TANNA's Garamasala (a spice mix that I bought at a Garlic Festival)
one can of GLORY seasoned great northerm beans 15.5 ounces
one can of GLORY tomatoes, corn and okra 15.5 ounces

Simmered on the stovetop until the barley was cooked through.

Chocolate + + +

chocolate brownies with peanut butter swirled in them
chocolate pudding
whipped cream
blackberry jam
whipped cream
thin mints (chopped into small pieces)
chocolate pudding

Into small desert cups, put a tablespoon of chocolate pudding.
Place a couple of chopped thin mints on top of the pudding
then put a brownie on top of that
spread a layer of blackberry jam on the brownie
put some pudding on top of the jam
then put some whipped cream on top

chill in the frig for a couple of hours

DELICIOUS!!!! by very rich.

Cranberry Orange Sauce (for Thanksgiving)

One of Peg's friends made this and gave her some and she brought it for Thanksgiving dinner a few years ago. I love it.

Six cups of cranberries (two bags)
three cups of orange juice
three cups of sugar (I use two cups white and one cup brown)

boil those ingredients for about ten minutes.

skim off the top and let it cool (I don't get enough
foam to skim off, so I don't really follow this step)

you can add a few tablespoons of orange marmalade to add sweetness.
(I plan to add a half a jar)

Onion Soup: Crockpot

BETTY CROCKER French Onion Soup

3 large onions, sliced (3 cups)
3 tablespoons margarine or butter, melted
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon pepper
4 cans of beef broth

Cheesy Broiled French Bread
8 slices French bread, 1 inch thick
3/4 cup shredded mozzarella cheese (3 ounces)
2 tablespoons grated or shredded Parmesan cheese

1 Mix onions and margarine in 3 1/2- to 6-quart slow cooker.
2 Cover and cook on high heat setting 30 to 35 minutes or until
onions begin to slightly brown around edges.
3 Mix flour, Worcestershire sauce, sugar and pepper. Stir flour
mixture and broth into onions. Cover and cook on low heat
setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until
onions are very tender.
4 Prepare Cheesy Broiled French Bread. Place 1 slice bread on
top of each bowl of soup. Serve immediately.

I added a bit of minced garlic to the mixture in the crockpot. When
it came time to do the french bread,I found mold on my french bread, so
I substituted several soft buns. I buttered one side and sprinkled some
garlic salt on that side, and put under the broiler for a bit, then
flipped the pieces over, and toasted for a bit. Then I put the bread
on top of bowls of the soup, and put shredded italian cheese and grated
parmesan on top and put back under the broiler until lightly browned.

It was very, very good!

tomato dumplings

I saw a recipe for this in Jaycee Duggards autobiography, but forgot to make a copy.
so I kinda made it up as I went along:

TOMATO DUMPLINGS

three cans of chopped tomatoes or stewed tomatoes
two tbsp brown sugar
1/8 cup of ketchup
dash vinegar
dash of soy sauce

bring to simmer

take a container of GRANDS refrigerated biscuits
(I used about 2/3 of the can)
cut each biscuit into fourths

set the pieces of biscuit on top of the simmering tomato mixture
I pushed the pieces down a bit and spooned a bit of the tomato
mixture over the top

simmer for nine minutes uncovered
then simmer for nine minutes covered

DELICIOUS

I served with some leftover meatballs.