Tortellini Bolognese by CK
1 pkg frozen Rosetto Tortellini (any filling)
1 Tbsp olive oil
1 lb ground beef or Italian sausage
½ medium onion (diced)
4 cloves garlic (minced)
8 oz tomato sauce
½ cup chicken broth (or red wine)
4 oz mushrooms
¼ tsp basil
¼ tsp oregano or thyme
Prepare frozen pasta as directed.  Meanwhile, for sauce, place oil in pan, heat.  Add ground beef and brown.  Stir in onion and garlic, and cook until soft.  Mix in remaining ingredients.  Simmer for 5 minutes, stirring occasionally.  Salt and pepper to taste.  Serve over prepared pasta.




Cheese Spread by BDM


Melt 1 T butter over low heat
Stir in:  3 T vinegar
         1 T flour
         ½ c sour cream
         1 egg
Cook over low heat until thick
Meanwhile soften 8 oz of cheese in microwave. Stir into above mixture and continue cooking until all of the cheese is melted
Add 1 T minced onion
         ¼ t garlic powder

OVEN BEEF HASH by CK
2 c. finely chopped cooked potato
1 (13 oz.) can evaporated milk
1 1/2 c. finely chopped cooked beef
1 1/4 c. finely crushed rich round crackers (Ritz)
1/2 c. shredded carrot
1/3 c. finely chopped onion
1/3 c. snipped parsley
1 tbsp. Worcestershire sauce
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried oregano
1 tbsp. melted butter
Lightly stir together potato, evaporated milk, beef, 1 cup of the crushed crackers, carrot, onion, parsley, Worcestershire sauce, salt, pepper and oregano. Turn mixture into a 1 1/2 quart casserole.
Combine remaining 1/4 cup cracker crumbs and melted butter; sprinkle on top of casserole. Bake, covered at 350 degrees for 35 to 40 minutes.






Pork Tenderloin with Carrots and Fries by BDM
Shake 1 T flour into a large oven cooking bag
Place in bag: one ¾ to 1 lb pork tenderloin
                        one 16 oz package crinkle cut sliced fresh carrots
Stir together and pour into bag: ⅓ c maple syrup
                                                2 T olive oil
                                                1 t dried rosemary
                                                ¼ t pepper
Close bag using provided tie. Turn bag to coat meat and carrots. Place filled bag in one end of large roasting pan. Cut six ½ inch slits in top of bag
Toss 4 c frozen French fried waffle cut potatoes with 2 T olive oil and 1 t rosemary.
Fill other end of pan with potatoes
Roast for 35 to 45 minutes at 350 degrees until potatoes are browned and crisp. (Meat thermometer should show 155˚). Carefully remove food from oven bag. Cover meat and carrots with foil and let rest for 10 minutes before serving.    

BACON NEST EGGS by CK
bacon (1 strip for each nest egg)
eggs (1 for each nest egg)
bread crumbs
cheddar cheese
butter 
Lightly grease muffin pan. Place bacon strip against the sides of each hole. Fry bread crumbs in butter until crisp and brown. Mix with finely grated cheese.
Half fill muffin pans with crumbs mix. Break egg on top. Salt and pepper to taste. Bake in 300 degree oven until egg white is set, then broil until egg yolk is set.
Serve immediately.




Chocolate Covered Cherries by BDM
Pat 60 maraschino cherries with stems dry with paper towels
In a small bowl combine 2 c powdered sugar
                                    3 T butter
                                    3 T light corn syrup
                                    ¼ t salt
Knead until smooth. Cover and refrigerate for an hour


Roll filling into ½ inch balls, flatten each into 2 inch circle. Wrap each circle around a cherry. Refrigerate wrapped cherries, stem up on waxed paper lined baking sheets, covered for an hour.


Melt 2 cups (12 oz) semisweet chocolate chips
        2 T shortening
Stir until smooth. Dip cherries into melted chocolate, let excess drip off. Place on waxed paper. Let stand until set. Refrigerate until hardened. Store in a covered container, and refrigerate for 4 weeks, as it takes that long for the cherries to “percolate”

Chicken Fettucine Alfredo by CK
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream
In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
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.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.


You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.






Watergate Salad by BDM


Sprinkle 1 package of instant pistachio pudding
over 8 oz tub of Cool Whip and gently fold in
Gently stir in 1 c miniature marshmallows
1 can (20 oz) crushed pineapple with juice
¼ c walnuts or almonds
If deeper color is desired stir in a few drops of green food coloring
Refrigerate until ready to serve