Artichoke Bruschetta

-Nicole Bender

1 (6.5 oz.) jar marinated artichokes, drained and chopped
1/3 c. finely chopped red onion
1 French baguette, cut into 1/3" thick slices
1/2 c. grated Romano cheese
5 Tbsp. mayo

Preheat the broiler. In a medium bowl, mix the marinated artichoke hearts, Romano cheese, red onion, and mayo. Toast baguette to very light brown. Top french baguestte slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 2 minutes or until the toppings are bubbly and lightly browned.

Italian Bread

-Krista Pendleton

1 1/2 c. warm water
1 TB yeast
2 TB sugar
1 tsp. salt
3 c. flour
EITHER:
2 tsp. rosemary
1 1/2 tsp. granulated garlic
1 tsp. crushed thyme
OR:
1 1/2 TB basil
1 TB oregano
Mix ingredients in mixer until smooth. Raise 1 1/2 hours or until double. Punch down (spray hand with Pam - dough is sticky). Form into either 1 large or 2 small balls and place on a cookie sheet sprayed with Pam. Let raise another 1/2 hour. Bake at 375 for 20 min. Remove from oven and brush tops with olive oil. Can be served with olive oil and balsamic vinegar.

Cheesy Manicotti

-Heather Jordan

1 pkg (15 oz) ricotta cheese
3/4 C parmesan shredded cheese, divided
1/2 C seasoned dry bread crumbs
1/4 C minced fresh parsley
1 egg
3 C (12 oz) mozzarella cheese, shredded, divided
1 jar (28 oz) spaghetti sauce, divided
1 pkg (8 oz) manicotti shells, cooked and drained

In a bowl, combine ricotta cheese, 1/2 C parmesan, bread crumbs, parsley and egg. Stir in 2 C mozzarella. Spread 1/2 C spaghetti sauce on bottom of a 9x13 inch baking dish. Spoon 1/4 C cheese mixture into each manicotti shell; place in baking dish. Pour remaining spaghetti sauce over manicotti; sprinkle with remaining mozzarella and parmesan cheese. Bake at 350 for 30 minutes or until cheese is melted and sauce is bubbly.

Tip: slit shells open for easier stuffing just roll closed and place seam side down.

Creamy Pesto Chicken & Bowties

-Heather Jordan

3 C uncooked bow tie pasta
1 lb boneless skinless chicken breasts, cubed
2 T butter or margarine
1 can cream of chicken soup
1/2 C prepared pesto sauce
1/2 C milk

Cook pasta according to package directions. Drain. Meanwhile, in a large skillet, cook chicken in butter until browned, stirring often. Add soup, pesto, and milk. Bring to a boil. Cook over low heat 5 minutes or until internal juices of chicken run clear. Stir in pasta and heat through.

Serve with cooked veggies in broth and sugared grapes.

Grapes:
1/2 C sugar
2 envelopes gelitin

Dampen grapes and roll in mixture.

Mock Lasagna

-Heather Jordan

1 lb ground beef, browned,
1 can traditional spaghetti sauce
16 oz extra wide egg noodles
1 carton cottage cheese
1 sm carton sour cream
1/2 lb mozzarella cheese

Boil up noodles til soft. In a 9x13 in pan spread half of the noodles and then pour half the sauce on the noodles. Spread half a carton of cottage cheese and half of the sour cream. Then sprinkle with half the cheese. Repeat layers. Bake at 350 for 1 hour.

French Bread

-Heather Jordan

1 T margarine
1 3/4 C warm water
5 C flour
1/4 C flour to sprinkle while kneading
2 T yeast
1 T salt
3 T sugar

Add margarine into the warm water and mix until dissolved. Mix all other ingredients. Add water and butter to the flour mixture. Knead 2-5 minutes. Let rest covered 20 minutes. Shape into 2 loaves and refrigerate 2 hours. Slash tops. Bake at 425 for 10 minutes cover with foil and bake another 15 minutes.

*Great dough for homemade pizza crust too. As soon as it is kneaded separate into 8-10 balls and roll flat to make mini pizza crusts. Top with sauce and desired toppings. Bake 425 for 15 minutes.

Alfredo Sauce

-Nicole Bender/Natalie Parisi

1/4 cup butter
1 cup whipping cream
salt and white pepper to taste
1/4 cup freshly grated Parmesan cheese

Melt butter in a large skillet. When butter foams, add cream. Simmer over medium hear about 2 minutes until slightly thickened. Season with salt and pepper.

Pasta Milano

-Nicole Bender

2 tsp. olive oil
2 tsp. roasted garlic
2 cup mushrooms, sliced
2 Tbsp. sun dried tomatoes
2 tsp. parsley, fresh
4 oz. chicken stock
10 oz. Chicken, cooked and cubed
2 cup Alfredo sauce
8 oz. Bow tie pasta, cooked
2 Tbsp. Parmesan cheese, grated

Heat a saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic. Saute. Add Alfredo sauce, bow tie pasta, and toss.