Tortellini Pasta Salad

This is my adaptation on pasta salad.  The fresh tortellini adds flavor, texture, and interest to the dish.  You can use a variety of tortellini.  If fresh pasta is not available, you can substitute with dry.

Ingredients:

2 - 20 oz. packages fresh tortellini
half of a 2.62 oz. jar or McCormick Salad Supreme
8 oz. block cheddar or mozzarella cheese, cut into small cubes
5 oz. package Hormel Pepperoni Miniatures (or cut standard pepperoni into quarters)
16 oz. bottle Italian dressing (may add more, to taste)
10 oz. grape tomatoes
3-4 T. fresh basil, chopped

Optional ingredients:

Onion
Celery
Bell Peppers
Green or Black Olives

In a large pot, add 4 qts. cold water, a generous pinch of salt, and 2-3 T. oil.  Bring to a boil and add tortellini.  Stir gently.  Check after 5 minutes, as fresh pasta cooks quickly.

Drain in a large bowl.  While still hot, add half of the Italian dressing to keep pasta separated.  Hot pasta will also absorb the dressing better.  Allow to cool to room temperature.

Cut tomatoes in half and add to pasta.

Cut cheese into small cubes (you can also use shredded cheese, if you prefer); Add to cooled pasta.

Add pepperoni, then add half the jar of Salad Supreme.

At this point, you can can add the optional ingredients, if desired.

Serve chilled, and add chopped fresh basil, just before serving.  This recipe makes 8-12 servings.

Swedish Chef's Apple Crisp

Autumn is approaching and summer has given up its bounty of crisp, juicy apples.  I can't think of something more comforting on a cold fall day than the smell of cinnamon and apples baking in the oven.

This recipe was given to me several years ago by a family member.  It doesn't get much easier than this, folks.  You can serve this warm with a scoop of vanilla ice cream or at room temperature.  Make this, and your family will love you.

Ingredients:

5-6 apples, sliced
1 c. white sugar
1 c. all-purpose flour
1 c. light brown sugar (not packed)
1 egg, beaten
1 t. baking powder
pinch of salt
1 t. vanilla extract
cinnamon
4 T. butter
9x13 baking dish, greased

In a medium bowl, combine flour, white sugar, baking powder and salt.  Mix with a fork to combine.  Add beaten egg and vanilla, and stir together until mixture is crumbly, then set aside.

Peel apples and cut into quarters; remove core.  Slice thinly. 

Butter a 9x13 baking dish and add enough sliced apples to fill approximately ½ to 2/3 of the baking dish.

Sprinkle cinnamon over apples and dot with butter. 

Cover apples with 1 c. brown sugar evenly.  Top apples with crumb mixture.

Preheat oven to 350º and bake for 35 minutes.

Skillet Rice Medley

This is an easy side dish for ham, chicken, meat loaf, or fish.

Ingredients:
1 c. rice
14.5 oz. chicken broth
2 c. water
4 T. canola oil
½ c. chopped onion
1 clove garlic, minced
1 c. cherry tomatoes, halved
1 c. frozen peas, thawed
3 T. parsley, minced
3 T. butter
salt and pepper, to taste

In a medium saucepan, add 1 c. rice and chicken stock, plus water, to make 2 cups.  Cook until rice is tender and allow to cool slightly; fluff with fork. 

Finely chop onion and mince garlic. 

Add 4 T. canola oil to large skillet and place over medium heat. 

Add onion and garlic, and sauté to soften.  Watch closely so that the garlic does not burn.

Cut cherry tomatoes in half.

Add rice to skillet, and stir to coat with oil. 

Add frozen peas to rice and stir until peas are soft. 

Add 3 T. butter and continue to stir until butter is melted.

Add tomatoes and toss until they are warmed through.  Season with salt and pepper.

Sprinkle with chopped parsley and serve.

Serves approximately 6-8 people.

Spaghetti Pie

Ingredients:

16 oz. box spaghetti
24 oz. jar spaghetti sauce
15 oz. ricotta
4 eggs
grated parmesan cheese
1/3 c. chopped basil (dried or fresh)
¼ t. nutmeg
¼ t. garlic powder
fresh ground black pepper
8 oz. mozzarella
1 lb. lean ground beef (you can also use sausauge, well-drained, or meatballs)
(meat is optional - this dish can be meatless)
salt
oil

Brown 1 lb. meat in skillet, drain fat.  Add jar of spaghetti sauce.  Heat thoroughly, allow to cool.

In a large pot filled with cold water, add 1 t. salt and 2 T. oil.  Bring water to a boil.  Add 3/4 box of spaghetti and cook until al dente.  Rinse spaghetti in cold water and allow to drain thoroughly.

In a small bowl, add ricotta, 2 eggs, ¼ t. garlic powder, ¼ t. nutmeg, fresh ground pepper, ½ c. grated parmesan cheese, and 1/3 c. chopped basil.  Mix thoroughly.

In a medium bowl, place drained spaghetti, 2 eggs, ½ c. grated parmesan cheese.  Mix thoroughly.

Spray a 9" (or 8x8 baking dish) with non-stick spray.  Place spaghetti mixture in the bottom of the dish, and press to the edges leaving an indentation in the middle of the plate.

Place ricotta mixture in the middle of the spaghetti.  In the demonstration, meatballs cut in half were added.  However, you could also use just a meat (or meatless) sauce.

Spoon sauce over ricotta and top with grated parmesan and mozzarella cheeses.

Bake covered with foil in a 350º oven for 45-60 minutes.  Spray the underside of the foil with non-stick spray, so that the cheese will not stick to it.  Allow to cool for 3-4 minutes.  Slice into serving portions.  Serve with additional sauce, if desired.