ZUCCHINI MEAT SAUCE WITH PASTA

2 pkgs. (12 oz. ea.) *Shell macaroni or corkscrew pasta
2 lb. Ground beef
2 Onions, chopped
2 cans (26 1/2 oz. ea.) Spaghetti sauce with garlic
1 can (14 1/2 oz.) Diced tomatoes, undrained
2 Small zucchini, thinly sliced
Garnish Parmesan cheese

In large kettle, cook pasta according to package directions; drain. (Rinse half of pasta in cold water; cover and refrigerate for a pasta salad, macaroni and cheese or casserole of your choice the next meal). Keep remaining pasta hot.

In medium pot, brown meat over medium-high heat. Season with salt and pepper, if desired; drain. Add onions; cook until tender.

Stir in spaghetti sauce and tomatoes. Cook 5 minutes, stirring occasionally. (Pour half of sauce into freezer container; cool and cover and freeze for another meal.)

Add zucchini to remaining sauce; cover and cook over medium heat 7 to 10 minutes or until zucchini is tender.

Serve sauce over hot pasta. Sprinkle with grated Parmesan cheese and garnish, if desired.

Yield: 4 servings

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ZUCCHINI MEAT SAUCE WITH PASTA Yum

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Ingredients:
Large strawberries with stems
WHite choclate (such as Nestle premier white morsels or Wilton White Candy Melts: 1 cup of pieces will ocst about 12 strawberries)
Red food coloring
Decorating sugar (sprinkles also work well)

Rinse the berries, then pat them dry with paper towels.

Place the white chocolate in a bowl and melt it in the microwave according to the package instructions.

Stir in red food coloring until the chocolate is tinted pink (about 5 drops for 1 cup of chocolate).

Pour the sugar onto a plate. Holding each berry by the stem, dunk it into the chocolate, then roll it immediately in the sugar. Place the berries on a sheet of waxed paper and let the coating harden.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
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Fairy Berries Yum

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BAKED FONTINA WITH GARLIC, OLIVE OIL, AND THYME

13 min I 5 min prep
SERVES 2 or 4
2 Servings 4 servings
3/4# 11/21bs Italian Fontina, cut into 1-inch dice
2 Tbl. 1/4 cup Olive oil
3 6 (depends on size) Garlic cloves, thinly sliced (if using pre- chopped from a jar, it is easier to measure)
1 1/2 tsp. 1Tablespoon Thyme
1/2 tsp. 1teaspoon Chopped rosemary (optional)
To taste To taste Salt
To taste To taste Freshly ground black pepper
As needed As desired Sliced country bread or roll

1. Preheat the broiler or use a slow cooker pot.

2. For individual servings, divide the fontina among four 6-inch
cast-iron pans.

3. Drizzle with olive oil and scatter the garlic, thyme, and rosemary
over the cheese. Season with salt and pepper. For one large pan,
use a 12-inch cast-iron skillet and follow the same directions.

4. Broil until the cheese is melted and bubbly, 6 to 7 minutes or use a slow cooker pot.
DO NOT BOIL, because the cheese will break down (come apart) – broiling is fine

5. Serve each person an individual pan, setting it on a trivet or
napkin, or serve from the 12-inch pan set in the center of the
table, with the bread alongside for dunking.

Nutrition Facts
Serving Size 1 (189g)
Recipe makes 2 or 4 servings
Calories 790
Calories from Fat 600 (75%)
Amount Per Serving %
DV
Total Fat 66.7g 102%
Saturated Fat 34.6g 173%
Monounsaturated Fat 24.7g
Polyunsaturated Fat 4.3g
Trans Fat o.og
Cholesterol 197mg 65%
Sodium 1366mg 56%
Potassium 130mg 3%
Total Carbohydrate 4.2g 1%
Dietary Fiber 0.2g 0%
Sugars 2.7g
Protein 44.og 87%
Vitamin A 1577IDcg 31%
Vitamin B6 0.2mg 10%
Vitamin B12 2.9mcg 47%
Vitamin C 1mg 3%
Vitamin E 2mcg 7%
Calcium 948mg 94%
Iron omg 3%
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Baked Fontina with Garlic, Olive Oil, and Thyme Yum

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CHICKEN WITH CAPERS
Serves 4 to 6

1 Whole medium-sized chicken – cut into 8 bone-in pieces
3 tablespoons Olive oil or 2 tablespoons lard
1 small to med. Onion – grated
1 Carrot – sliced
1 small handful Flat-leaf parsley leaves – whole
1 Clove garlic – peeled and whole
2 Bay leaves
2 Corns pepper
1 tablespoon Flour
1 cup Vi ranci or white wine
2 to 3 cups Hot water
To taste Salt
For garnishing
2 tablespoons Olive oil
10 Shallots
OR
10 Sweet spring onions – peeled
12 Champignons (white button mushrooms)
4 to 5 teaspoons Capers
large kettle
strainer
large bowl

Moderately salt the chicken pieces. Heat 3 tablespoons olive oil in a big pot over medium heat. Add the chicken pieces and brown them, 3 or 4 minutes each side. Remove the chicken from the pan and set it aside.

In the same pan combine the onion, carrot, parsley, garlic, bay leaves, and pepper. Stir for one minute and add the flour and salt. Stir to prevent sticking. When the sofregit or sauce has thickened, add the wine and the water, so that the sauce can continue cooking for 5 minutes without all liquid evaporating. You need this sauce for the next step of this chicken stew recipe.

Strain the sauce into a bowl, return the chicken to the pan, and pour the sauce over the chicken. Cover and simmer the chicken with the sauce for 20 to 30 minutes depending on the size of the chicken.

When the chicken has simmered for 15 to 20 minutes, heat 2 tablespoons olive oil in a frying pan, and fry the shallots and the champignons (mushrooms) over medium heat.
Add the capers to the chicken 3 minutes before removing the pan from the heat.
Traditionally, you serve this chicken stew recipe with the shallots or spring onions and champignons (mushrooms) around the chicken.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Chicken with Capers Yum

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