Vegetarian Penne Pasta

Ingredients

2 cups uncooked penne or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

Directions

1.Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.

2.In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Chicken Fried Rice

Ingredients

1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce

Directions

1.Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.

2.Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.

3.Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Baked Ziti

Ingredients:

1 (16 oz) package Ziti Pasta
16 oz Ricotta Cheese
4-6 slices Provolone Cheese
1 lb. shredded Mozzarella Cheese
1 (32 oz) jar Spaghetti Sauce
1 Egg, beaten
1/4 C grated Parmesan Cheese
Fresh Basil (optional)

Directions:

Preheat Oven to 375*

Bring large pot of lightly salted water to boil. Add Ziti and cook for 8-10 minutes or until al dente; drain and rinse.

In medium bowl mix: Ziti, Ricotta Cheese, Mozzarella Cheese, egg, and 1 1/2 C Spaghetti Sauce.

Lightly grease a 9x13 inch baking dish and spoon in Ziti mixture. Top with remaining Spaghetti Sauce, followed by Parmesan Cheese and then sliced Provolone Cheese.

Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Sprinkle freshly topped Basil on top.

Orange Slush

Ingredients

1/2 cup orange juice
1/4 cup milk
2 tablespoons white sugar
8 ice cubes
Dash of vanilla

Directions

1.In a blender, combine orange juice concentrate, milk, sugar, vanilla and ice cubes. Blend until smooth. Pour into glasses and serve.

Grape Jelly

Ingredients

3 1/2 pounds Concord grapes
1/2 cup water
7 cups white sugar
1/2 (6 fluid ounce) container liquid pectin

Directions

1.Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.

2.Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.

Strawberry Jam

Ingredients

2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Directions

1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.

2. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved.

3. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).

4. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.

5. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Footnotes

To test for jelling Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!

Fire and Ice Salad

Ingredients
5 large tomatoes, cut into wedges
1 medium onion, sliced
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup water
1 tablespoon mustard seed
1/4 teaspoon cayenne pepper
1 large cucumber, sliced

Directions

1.In a large bowl, combine the tomatoes and onion; set aside. In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a boil; boil for 1 minute. Pour over tomatoes and onion; toss to coat. Cover and refrigerate for at least 2 hours. Add cucumber; toss to coat. Refrigerate overnight. Serve with a slotted spoon.