Authentic Spaghetti
& Meatballs

1 1/2 cups torn crustless Italian bread
1/4 cup milk
1 1/2 lb ground beef chuck
2 eggs
1/3 cup chopped fresh parsley
3 Tbsp grated parmesan
4 garlic cloves, minced
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1/2 cup chopped onion
28 oz can Italian crushed tomatoes in puree
1/2 cup dry red wine
1/2 cup water
1 lb spaghetti
1 tsp oregano

In lg bowl, combine bread and milk. Let stand 5 min to soften bread. Add ground chuck, eggs, 3 Tbsp parsley, parmesan cheese, half the garlic, 1/2 tsp of the salt, and 1/4 tsp pepper. Blend to mix well. Form into 2 in meatballs.
In a lg skillet,heat 2 Tbsp olive oil. Add meatballs and cookover med high heat, turning, until browned. Remove from skillet and drain on paper towels.
In a lg pot, heat remaining 2 Tbsp olive oil over med heat. Addonion and cook until softened.Add garlic and cook 1 min longer. Add tomatoes, wine, water and remaining salt and pepper. Bring to a simmer and add meatballs. Cover,reduce heat to low and simmer 45 min.
Meanwhile, cook spaghetti in a lg pot of salted boiling water for 10-12 min and cook until firm, drain. Add remaining parsley and oregano to sauce and pour, with meatballs, over top of pasta. Sprinkle with extra parmesan if desired and toss together!

Chicken Marsala
4 chicken drumsticks, about 1 lb
4 chicken thighs, about 1 lb
1 tsp salt
1/4 tsp pepper
2 Tbsp butter
2 Tbsp olive oil
1 sm onion, chopped
1/4 cup dry Marsala
1 cup chicken stock or canned broth

Rinse chicken and pat dry.
Season with salt and pepper. In a lg frying pan, melt butter with olive oil over med heat. Add chicken, in batches if necessary and cook 5 min, turning , until lightly browned on both sides. Remove chicken and set aside. Drain off almost all fat.
Add onion to pan and cook over med heat about 2 min , or until softened. Return chicken to pan, along with marsala and stock. Bring to a boil, reduce heat to low, cover and simmer 25 minor until chicken is fork tender. Season with additional salt and pepper. Serve with hot cooked rice or noodles

Peachy Keen Smoothies
2 ripe peaches, halved, pitted, and cut into chunks
1 cup cottage cheese
1/2 cup reduced fat milk
4 Tbsp honey
2 Tbsp fresh lemon juice
Salt
Pinch of freshly grated nutmeg, plus more for sprinkling
Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2-3 min.
Divide among glasses and sprinkle with more nutmeg

Shrimp Pasta Salad
8 oz box small shell pasta
1/2 lb shrimp, cooked and shelled
3/4 cup roma tomatoes, diced
1 rib celery, diced
2 cups broccoli, chopped into small pieces, blanched and cooled
Dressing:
1/2 cup mayonnaise
1/4 cup Italian dressing
2 Tbsp parmesan cheese, grated

Cook pasta until al dente. Drain. Toss with shrimp and veggies. Combine dressing ingredients. Stir dressing into salad and serve

Oven Creamed Potatoes

6 lg potatoes, cooked and diced
1/4 cup butter
1/3 cup flour
3/4 tsp salt
1/4 tsp mustard
1/4 tsp black pepper
2 cans evaporated milk
2 cups grated cheese (I use sharp cheddar)

in a saucepan, over very low heat, melt butter and stir in flour, salt, pepper and mustard.
Slowly add milka little at a time and cook, stirring constantly until it thickens.
Pour mixture into casserole dish then layer potatoes on top. Sprinkle cheese over potatoes. I usually add a little extra salt and pepper over the potatoes before adding the cheese. Ive also added crispy chopped bacon over the potatoes. this is so delicious..and a sure hit with kids!

Chili Cheese Enchiladas
2 lb lean ground beef, cooked and drained
2 pkg taco seasoning mix
1 can Ranch style beans
1 lg onion, diced
4 cups shredded Monterey Jack cheese
1 lg can Hormel chili...with no beans
4-5 sliced green onions
20-6 in flour tortillas

Cook ground beef. Set aside. Lay tortilla on a plate, top with spoonful of beef, beans, white onion, and a pinch of cheese. Roll and place seamside down in a 9x13 dish. Pour hot chili over all finished tortillas, then top with remaining cheese. Bake at 350 degrees for 40 min. Top with green onions if desired.
I also like to eat mine with a dollop of sour cream...yumm

Jalapeno Popper Dip
2-8 oz cream cheese, softened
1 cup mayonnaise
1 cup shredded Mexican cheese blend
1/2 cup parmesan cheese
4 oz can green chilies, chopped
1 cup panko bread crumbs
1/2 cup parmesan cheese
1/2 stick butter, melted

Mix together first 6 ingredients until smooth. (no need to drain peppers)
Spread into greased casserole. In a bowl, mix breadcrumbs, 1/2 cup parmesan and melted butter. Mix well. Sprinkle crumb mixture evenly over top.
Bake in preheated 375 degree oven for about 20 min Top should be brown and bubbly.
Serve with Ritz crackers or french bread

Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie
2 deep dish pie crusts, cooked as directed and cooled
Cream Cheese Filling:
8 oz cream cheese, softened
1 can condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
Strawberry Glaze:
1 cup sugar
1/4 cup all purpose flour
1 1/2 cup water
1 sm box strawberry jello
3 cups sliced fresh strawberries

Mix cream cheese, condensed milk, lemon juice and vanilla. Beat well and refrigerate while preparing the glaze.
In a small saucepan, mix sugar and flour...then add the water, jello and strawberries together. Bring to a boil then remove from heat. Let cool and refrigerate for 1/2 hour.
Divide the cream cheese mixture between the two pie shells. top with cooled glaze and refrigerate for another hour before eating. Great topped with coolwhip..and this is a great summer desert!