Categories
beef dinner italian pasta recipe

822 – Big Dave’s Cajun Spaghetti

Big Dave’s Cajun Spaghetti
*Put on a pot of noodles*

1. Sautee bell peppers and onions in olive oil.
2. Add ground beef. Season meat with seasonings (herbs). Let cook fully.
3. Add honey & pinch of sugar
4. Optional: Add cooking wine to bring out aroma of onions and peppers.
Last: Let simmer!

Preparation:
After meat and noodles thoroughly cook,
toss noodles into meat pot and fold in meat sauce into noodles.
Spray half pan with one stick spray and add cheese and toss together.
(Mozzarella & mild cheddar).

Smooth top out and add handful of mild cheddar to cover the top of dish.
Bake at 350 degrees for 15 or 20 minutes or until golden brown.

Chef Dave

The Peggy Denny Show – Recipe #822 – Cajun Spaghetti, Green Leaf Salad

Categories
dinner fruit pasta recipe salad vegetable

818 – Tangy Apple-Pear Salad, Pasta-Sausage Supper

Tangy Apple-Pear Salad

2 apples, chopped
2 pears, chopped
1/2 cup vinegar
3 tablespoons sugar
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 cup oil

Toss together apples and pears. Mix remaining ingredients and pour over fruit, stirring to coat.
Serve cold.

Pasta-Sausage Supper

8 ounces smoked sausage, finely diced
2 cups kale, shredded
3 cups multi-grain pasta, cooked and drained
2 tablespoons olive oil
Add olive oil to medium hot pan. Saute sausage until brown and crispy.
Add kale to pan and stir with sausage until kale is cooked and wilted (5-7 minutes.)
Stir in Easy Cream Sauce and serve immediately. Store leftovers in refrigerator.

Easy Cream Sauce

2 Tablespoons butter or margarine
1 Tablespoon flour
1 cup low fat milk
Salt and pepper to taste

Melt butter in sauce pan over medium high heat and stir in flour.
Whisk until smooth. Pour in milk and whisk until mixture is thickened.
Add salt and pepper to taste.

Roasted Winter Vegetables

2 cups sweet potatoes, peeled and cubed
2 cups butternut squash, peeled, seeded and cubed
2 tablespoons olive oil
3 tablespoons brown sugar
Salt to taste

Place sweet potatoes and butternut squash in baking dish.
Add olive oil and toss to completely coat vegetables.
Sprinkle evenly with brown sugar and add scant amount of salt, if desired.
Cover baking dish and cook in preheated 375 degree Fahrenheit oven for 45 minutes or until vegetables are fork tender.
Other winter vegetables that are excellent mixed with sweet potatoes and butternut squash in this dish:
peeled, cubed, fresh beets
chunks of carrots
acorn squash rings
cabbage wedges

Love honey? Try omitting the brown sugar and adding honey to this recipe. Yummy!

Jalapeno Jelly

3/4 pound jalapeno peppers
2 cups cider vinegar, divided
6 cups sugar
2 pouches liquid pectin
Green food coloring (optional)
Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 cup vinegar in blender.
Combine puree, remaining 1 cup vinegar and sugar in saucepot. Boil 10 minutes, stirring constantly.
Stir in liquid pectin and return to boil. Boil hard 1 minute, stirring constantly.
Remove from heat, skim foam if needed. Stir in 2-3 drops food coloring, if desired.
Laddle hot jelly into hot jars, leaving 1/4 inch headspace. Wipe jar rims.
Adjust 2-piece caps. Proccess 10 minutes in a boiling water bath canner.
It is recommended to use gloves when seeding hot peppers to prevent hands from being burned.
Yield: 5 half-pints jars.

Source: Ball Blue Book

Rhonda Matthews
rhonda@clemson.edu

Categories
pasta pastry recipe salad vegetable

805 – Vegetable Bean Soup, Macaroni Salad, Applesauce Cranberry Bread

Vegetable Bean Soup

1 (16oz) can of ready-to-eat vegetable soup (or 1 can of condensed vegetable soup prepared as directed)
1 cup water
1 tablespoon dried onion or 1 teaspoon onion powder
1 small can of diced tomatoes (do not drain)
1 can pinto, black or northern beans, rinsed and drained
1 teaspoon dried basil
½ teaspoon garlic powder
¼ teaspoon pepper

Combine all ingredients in a medium saucepan.
Cook on medium heat until onions are tender and soup is hot. Stir often while cooking.
Yield: 3 servings

Nutrition Facts: Calories 230, Total Fat 0.6g (1% DV), Sat. Fat 0.2g (1% DV), Cholest. 0.0mg (0% DV), Sodium 555.8mg (23% DV), Total Carb. 45.3g (15% DV), Fiber 9.7g (39% DV), Sugars 3.6g, Protein 12.8g, Vitamin A (12% DV), Vitamin C (15% DV), Calcium (11% DV), Iron (16% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Macaroni Salad

8 ounces whole wheat elbow macaroni, cooked and cooled
½ cup lite mayonnaise
½ cup fat free plain yogurt
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup chopped celery
1 cup chopped green bell pepper
¼ cup chopped onion

In a large bowl, combine all ingredients until thoroughly combined.
Cover and refrigerate until ready to serve.
Yield: about 6 servings

Nutrition Facts: Calories 112, Total Fat 4.4g (7% DV), Sat. Fat 0.1g (0% DV), Cholest. 4.2mg (1% DV), Sodium 424.5mg (18% DV), Total Carb. 15.9g (5% DV), Fiber 2.0g (8% DV), Sugars 3.1g, Protein 3.4g, Vitamin A (3% DV), Vitamin C (35%DV), Calcium (4% DV), Iron (3% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Applesauce Cranberry Bread

1 ¾ cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ cup finely grated carrots
½ cup applesauce
1 egg (or 2 egg whites or ¼ cup egg substitute)
2 tablespoons vegetable oil
1/3 cup dried cranberries

Lightly spray bottom of 8x4x2-inch loaf pan with vegetable cooking spray.
In a large bowl, sift flour, baking powder, baking soda and salt.
In a medium bowl, combine sugar, carrots, applesauce, egg and vegetable oil.
Combine applesauce mixture with flour mixture until moistened; fold in cranberries.
Pour batter into loaf pan; bake at 350°F for 45-50 minutes, or until toothpick inserted in center of loaf comes out clean.
Allow bread to cool in pan for 10 minutes; remove and cool completely on rack. Wrap in aluminum foil and store overnight at room temperature before slicing.

Makes 16 servings

Nutrition Facts: Calories 106, Total Fat 2.2g (3% DV), Sat. Fat 0.2g (1% DV), Cholest. 13.2mg (4% DV), Sodium 86.3mg (4% DV), Total Carb. 20.1g (7% DV), Fiber 0.7g (3% DV), Sugars 8.9g, Protein 1.9g, Vitamin A (13% DV), Vitamin C (1% DV), Calcium (3% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker

Categories
asian dessert pasta recipe

746 – Fried Noodle Dish, Heavenly Pie

Fried Noodle Dish

1 package whole wheat spaghetti or fettuccine noodles
1 – 2 Tbsp Kikkoman Light Soy Sauce
1 cup shredded cabbage
1 cup chopped vegetables of your choice
1 cup chopped left over chicken, turkey or beef
½ cup sliced scallion greens (put the whites in with the chopped vegetables)

Cook the noodles according to package directions. Use a non-stick pot and put the chopped vegetables in the bottom. Add the shredded cabbage on top. Put the cooked noodles on top of the cabbage. Cover and cook 5 minutes – DO NOT STIR during this time. Add the soy sauce and mix noodles and vegetables together. Heat through. Put on plate and sprinkle onions on top for garnish. Serve hot or cold.

Heavenly Pie

1 graham cracker crumb pie crust
2 cans sweetened condensed milk
½ cup chocolate chips
½ cup coconut, toasted
Tub of Cool Whip
Extra toasted coconut for garnish
Extra chocolate shavings for garnish

Make Caramel: Place 2 cans sweetened condensed milk in a pot of water and bring to a boil. Boil 4 hours, keep covered with water during boiling. Let cool in water until cool enough to handle and remove from water. Let sit 10 minutes until cool enough to handle with your hands. Open cans.

Pour caramel into pie crust. Sprinkle chocolate chips and toasted coconut over the caramel (save some for garnish). Use knife to swirl chips and coconut through caramel. Cool completely in fridge. Top with Cool Whip. Garnish with reserved toasted coconut and chocolate. Keep in fridge until ready to serve! ENJOY!

Leisa Marie Mounts

Categories
chicken dessert fruit pasta recipe spring vegetable

745 – Pasta with Spring Vegetables and Chicken

Pasta with Spring Vegetables and Chicken

1/2 cup frozen green peas, thawed
3/4 cup asparagus, trimmed and cut into 1-inch pieces
8 ounces uncooked pasta (any variety)
2 tablespoons canola or olive oil
3 boneless, skinless chicken breasts, cubed
1/2 cup onion, finely chopped
2-3 cloves garlic minced
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
3/4 cup no salt added vegetable or chicken broth
1/4 cup fresh basil chopped or 1 tablespoon dried
1/2 cup Parmesan cheese grated, divided

Blanch peas and asparagus in boiling water for about 3 minutes. Drain and cool quickly in ice water. Drain; set aside.
Cook pasta in boiling water according to package directions just until tender. Drain; set aside.
Heat oil in a large skillet on medium high heat. Add chicken and saute for 2-3 minutes.
Add onion and garlic to skillet and continue to saute for about 1 minute.
Add carrots, peas and asparagus. Saute with chicken and other vegetables for about 2 minutes.
Add salt, pepper, broth and dried basil (if using dried basil). Cook until chicken is cooked through and vegetables are tender.

Add pasta, fresh basil (if using fresh basil) and 1/4 cup parmesan cheese. Continue to cook until pasta is hot, broth is reduced by half and cheese is melted.
Transfer to serving dish and sprinkle remaining cheese.

Strawberry Chocolate Chip Bundt Cake

1 package white cake mix
2/3 cup vegetable oil
1 small package strawberry gelatin
1/2 cup water
4 eggs
1 cup miniature chocolate chips
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
whipped cream (optional)
fresh sliced strawberries (optional)

Preheat oven to 350 degrees F. Spray a 10-inch tube or bundt pan with cooking spray and lightly coat with flour.
In a large bowl, combine first 5 ingredients and blend on medium speed for about 2 minutes. Add chocolate chips and mix until combined.
Pour batter into prepared pan and bake for 50 to 60 minutes or until a toothpick pushed into the center of the cake comes out clean.
Cool cake in pan for about 20-25 minutes. Gently loosen cake from sides of pan with a rubber spatula and turn out onto a serving plate. Continue to cool completely.

In a small bowl, combine powdered sugar, vanilla and milk until smooth. Drizzle over cake.

Garnish with whipped cream and strawberries if desired.

Strawberry Fruit Punch

1 envelope unsweetened strawberry drink mix
3/4 cup “cup for cup” sugar substitute
3 cups no sugar added pineapple juice
1/2 cup unsweetened orange juice or lemon juice
7 cups water
2 cups fresh strawberries sliced or unsweetened frozen sliced strawberries, thawed

Combine all ingredients in a large punch bowl or pitcher. Cover and chill. Serve over ice.

Kimberly Baker

Categories
chicken pasta recipe vegetable

740 – Chicken Love You Lotta, Broccoli and Noodles

Chicken Love You Lotta

2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons white wine or reduced-sodium chicken broth
1 garlic clove, minced
1/3 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1-1/2 teaspoons capers
1-1/2 teaspoons butter
2 thin lemon slices

Flatten chicken to 1/2 in. thickness. In a shallow bowl, combine the flour, salt, and pepper. Add chicken, one piece at a time, and turn to coat. In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm. Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice, and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.
Discard soaking water once the beans have rehydrated.
Cook beans with remaining ingredients on low setting for 3-4 hours in crockpot.

Broccoli and Noodles Recipe

1 cup uncooked egg noodles
1-1/2 cups fresh broccoli florets
1 small onion, chopped
1 tablespoon butter
1 cup sliced fresh mushrooms
1/4 to 1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Cook noodles according to package directions. Meanwhile, in a large skillet, saute broccoli and onion in butter for 2 minutes. Add the mushrooms, salt, garlic powder, and pepper; saute 2-3 minutes longer or until tender.
Drain noodles and add to the skillet; cook and stir until heated through.

Leisa Marie Mounts

Categories
dessert fall fruit pasta recipe

734 – Pumpkin Fudge, Fettuccine with Sweet Pepper-Tabasco Sauce

Pumpkin Fudge

3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)

1. Butter or grease one 8×8 inch pan.
2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Fettuccine with Sweet Pepper-Tabasco Sauce

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and Tabasco sauce (few drops to taste) over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve with a salad and a hunk of crusty bread.

Recipes provided courtesy of Loafin’ Around in Greer, 105-E Hunt Street, Greer, SC 29651
Website at www.loafinaround.weebly.com
Phone number 864-906-1561 Mon to Friday 9am to 2pm.

Sales at the Barnyard Flea Market, Greer, SC Saturday and Sunday Booth F 27

Categories
breakfast dessert mexican pasta recipe vegetable

730 – Tomato Ham Quiche

Tomato Ham Quiche

1 cup diced ham
½ (5-ounce size) container VERSATILE VEGGIES® Diced Green Onions
¼ cup melted butter or 50%/50% Butter Blend
1 (9-ounce size) frozen unbaked pie shell
1 cup shredded Mexican cheese, divided in halves
½ (8-ounce size) container VERSATILE VEGGIES® Diced Tomatoes, well drained
1 large egg or 2 egg whites
½ cup Half-and Half or Fat-Free Half and Half
1/8 teaspoon pepper

Sauté ham and green onions in butter until ham browns and butter evaporates. Sprinkle half of the cheese over bottom of pie crust. Spoon ham mixture evenly over cheese. Top with drained tomatoes. Beat egg and half-and-half together until well blended. Pour over ingredients in pie shell. Sprinkle with remaining cheese. Bake on the lowest oven rack at 425° for 20 – 25 minutes or until lightly browned and set. Cook on a wire rack for 20 minutes. Cut into wedges to serve. Yield: 4-6 servings.

Skillet Pasta Dinner

1 (12-ounce size) package uncooked whole wheat linguine
½ cup butter or 50%/50% Butter Blend
1 teaspoon garlic
1 (10-ounce size) container VERSATILE VEGGIES® Fajita Mix
1 (24-ounce size) package Fajita Beef Strips
1 ½ cups Half and Half or Fat Free Half and Half
1 teaspoon chopped fresh basil

Prepare pasta according to package directions and drain well. Melt butter in skillet. Sauté garlic and fajita mix in butter. Combine beef strips with cooked vegetables. Stir in half and half and basil. Cook stirring often, over medium-low heat for 4-5 minutes or until thoroughly heated. Add pasta and toss to coat. Yield: 4 – 6 servings

Mexican Chicken Soup with Yellow Squash

1 whole cooked chicken, boned and chopped
4 tablespoons oil, divided
1 (10-ounce size) VERSTILE VEGGIES® Diced Celery and Onion
Jalapeno peppers to taste
2 teaspoons garlic, chopped
1 (14-ounce size) can tomatoes
3 cups 100% fat free; 50% less sodium beef broth
3 cups 100% fat free; 33% less sodium chicken broth
2 (10-ounce size) VERSATILE VEGGIES® Yellow Squash
½ teaspoon oregano
½ teaspoon chili pepper
½ teaspoon cumin
Salt to taste
1 cup medium Cheddar cheese
1 bunch RAWL BRAND® Cilantro, chopped
Tortilla chips, whole or crumbled

Place chicken in a large pot and sauté in 2 T. olive oil on medium high heat until chicken starts to brown. Sauté celery and onions, Jalapeno peppers and garlic in the remaining oil. Add onion mixture to the browned chicken. Then add tomatoes, broths, squash, spices, and salt. Bring to a boil, then reduce heat to simmer; cover and cook for 20 minutes. Spoon into individual bowls to serve. Top each bowl of soup with cheese and fresh cilantro. Crumble tortilla chips on top or serve whole with soup. Yield: 10 – 12 servings.

Cheesy Veggie Pie

1 (16-ounce size) VERSATILE VEGGIES® Pico De Gallo
1 (14-ounce size) package Macaroni and Cheese Dinner made with 2% milk
4 eggs or 6 egg whites
1 cup cubed turkey ham
½ cup shredded Mexican Cheese or Mozzarella cheese

Spoon Pico in a colander and drain well by mashing with a spatula. Preheat over to 350 °. Spray pie plate with cooking spray. Prepare macaroni- cheese dinner according to package directions. Cool thoroughly and set aside. Beat eggs and set aside. Stir cubed turkey ham, drained Pico and macaroni and cheese dinner into beaten eggs. Spoon mixture into prepared pie plate. Sprinkle with cheese and bake for 30 minutes or until set and nicely browned. Yield: 6 servings.

Donna Bundrick-Griffin

Categories
italian pasta recipe vegetable

710 – Citrus & Rosemary Marinated Asparagus Risotto

Citrus & Rosemary Marinated Asparagus Risotto

1 Cup Arborio Rice
1 Bunch Asparagus
4 Tbl. Rosemary
1 Tbl. Thyme
3-4 Cloves Garlic
5+ Cups Chicken Stock
1 Cup White Wine
¼ Cup White Wine Vinegar
1 Lime
1 Orange
2 Tbl. Parmesan
2 Tbl. Butter
Salt & Pepper

Zest both the lime and orange and mince half of the rosemary. In a small mixing bowl add juice from the lime and orange, vinegar, salt and pepper, zest, rosemary and asparagus. Let this marinate for at least 30 minutes. In a large sauce pan or small stock pot, add the butter, garlic, and add the rice to the pan and coat with the oil. Deglaze pan with the white wine. Add the remaining rosemary and thyme and start adding chicken stock. Start with enough to cover the rice and let that reduce, then add more chicken stock, cooking down until the risotto is close to done. At about 15 minutes in, add the asparagus. As the risotto finishes it should be al dente and creamy. Stir in the parmesan and serve.

Basil Marinated Tomatoes & Penne Pasta

8 Roma or Vine Ripened Tomatoes
1 Cup BR Kohn White Balsamic or Chardonnay vinegar
1 oz. Basil
¼ Cup Grapeseed Oil
4 Cloves Garlic
Penne Pasta
½ Lb. Apple Wood Smoked Bacon

Pre cook the pasta and cool. In a small mixing bowl add the vinegar. Dice the tomatoes and add them to the bowl. Thin slice the basil and toss with the tomatoes and vinegar. Add a little salt and pepper and set aside for 2-3 hours, tossing periodically to keep all the tomatoes mixed with the vinegar. In a large sauté pan, add diced bacon and render the fat. Remove the bacon and dice. Set aside for later. Remove all the bacon fat except for 1 Tablespoon. Add the minced garlic to the pan and roast for a couple of minutes. Add tomatoes, grape seed oil and cook over high heat for 2-3 minutes. Taste for salt and pepper. Add ¾ of the diced bacon back to the pan and toss with the pasta. Garnish with the remaining diced bacon.

Alyn Abrams

Categories
chicken pasta recipe southern vegetable

703 – Collards and Red Onions

Collards and Red Onions

2 (1-pound size) bag NATURES GREENS
1/8 cup olive oil
Bagged Collards
¼ cup apple cider vinegar
2 cups water
1 ¼ tablespoons light brown sugar
2 (14-ounce size) cans chicken broth
1 teaspoon salt
1 (8-ounce size) container VERSATILE VEGGIES®
½ teaspoon crushed red pepper
Diced Red Onions

Cook collards in water and chicken broth until desired tenderness. When prepared to desired tenderness, drain well.
In a skillet, sauté red onion in olive oil until tender. Stir in apple cider vinegar, light brown sugar, salt, and crushed red pepper. Stir in the cooked collards. Heat and serve. Yield: 8 servings.

Stir Fried Greens with Chicken and Pecans

1 (1-pound size) bag NATURES GREENS
4 chicken thighs, boned
Bagged Mustard or Turnips
3 tablespoons Extra Virgin Olive Oil
1 cup water
3 tablespoons hot sauce
1 (14 1/2-ounce size) can low-sodium chicken broth
¾ cup chopped, toasted pecans

Place greens, water and chicken broth in a large pot. Bring greens to a full rolling boil and boil for a minimum of 15 minutes or until desired tenderness; drain. Cut chicken into small pieces. Heat oil in a large skillet and add chicken
Stir fry over medium heat until almost done. Add greens and hot sauce to chicken. Toss until greens are heated
through and coated with chicken juices. Just before serving, sprinkle toasted pecans over chicken and greens.
Yield: 4 servings.

Grits with Pico de Gallo

1 (7-ounce size) container VERSATILE VEGGIES®
1 (8-ounce size) pkg. sharp Cheddar
Pico De Gallo
Cheese, cubed
1 ½ cups grits
Salt and pepper to taste
1 (1-pound size) container bulk hot sausage

Drain Pico well and set aside. While Pico is draining, cook grits according to package directions. Brown sausage
and drain well. While sausage is browning, melt Cheddar cheese in microwave oven. Combine drained Pico with
grits, sausage, and melted Cheddar. Stir in salt and pepper. Spoon mixture in a greased 9-inch x 13-inch dish. Bake
in a 350 degree oven for 45 minutes. Wait 10 minutes before serving. Yield: 12 15 servings.

Easy Tomato Pie

1 (5-ounce size) container VERSATILE VEGGIES®
2 (9-inch size) deep dish pie shells
Diced Green Onion
3 eggs
½ (8-ounce size) container VERSATILE VEGGIES®
1 cup half and half
Diced Yellow Onion
1 ½ teaspoons salt
2 tablespoons butter
1 teaspoon dried basil
2 (8-ounce size) containers VERSATILE VEGGIES®
½ teaspoon white pepper
Diced Tomatoes

Sauté green and yellow onions in a large skillet until tender. Add tomatoes and cook over low heat until softened,
stirring occasionally. Remove from heat and cool. Line the unbaked pastry shells with a double thickness of
aluminum foil. Bake at 450° for 5 minutes. Remove foil and bake an additional 5 minutes; remove from oven. Reduce heat to 350°. Mix eggs with half and half, salt, basil, and white pepper. Stir in tomato mixture. Pour into pastry shells and bake for 45-50 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 – 16 servings.

Smothered Chicken with Pico

½ cup round buttery cracker crumbs
2 (7-ounce size) containers
4 tablespoons shredded Parmesan cheese
VERSATILE VEGGIES® Pico De Gallo
½ teaspoon dried oregano
1 cup shredded Mozzarella cheese
2 eggs
1 pound small to medium size boneless, skinless chicken breasts

Mix cracker crumbs with Parmesan cheese and oregano. Lightly beat eggs. Dip chicken in eggs and then roll in
cheese mixture until evenly coated. Set aside. Once all chicken pieces have been coated, spray a large skillet with cooking spray. Heat to medium and cook at least 5 minutes on each side until chicken is cooked through. Spoon
Pico over chicken and top with the Mozzarella cheese. Cover skillet with lid and reduce heat to low. Simmer for
at least 3 minutes until Pico is hot and cheese is melted. Yield 4 servings.

Pasta and Tomato Medley

8-ounces uncooked angel hair pasta
1 1/3 tablespoons dried basil
2 (8-ounce size) containers VERSATILE VEGGIES®
3 cloves garlic, minced
Diced Tomatoes
1 teaspoon salt
½ (5-ounce size) container VERSTILE VEGGIES®
½ teaspoon pepper
Diced Green Onions
3 tablespoons butter
¾ cup grated Parmesan cheese

Cook pasta according to package directions. While pasta is cooking, combine tomatoes, green onions,
Parmesan cheese, basil, garlic, salt, and pepper. Drain pasta and toss with butter. Add pasta to tomato mixture; toss
to coat. Yield: 6 servings.

Donna Bundrick Griffin
Coordinator, Marketing and Promotions
Walter P. Rawl and Sons Inc.