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Recipes

Italian cooking

Olive oil, pesto, tomatoes, basil, sauces, mozzarella, pasta; hungry yet? The simplicity and freshness of ingredients is the heart of Italian cuisine. There are hundreds of diff event shapes of pasta including penne, macaroni, spaghetti, linguini, fusilli, lasagna, and many more varieties which are filled with other ingredients like tortellini and ravioli. Purchase an authentic Parmesan cheese block or wedge and grate it yourself. Your tastebuds will thank you!

-Mary Tyler Spivey

 

Cook of the Month

Chicken Piccata

Rena Smith, Tallapoosa River EC

4 skinless boneless chicken breasts, butterflied and cut in half
Flour for dredging
Salt and pepper
6 tablespoons unsalted butter
6 tablespoons extra virgin olive oil
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup fresh parsley, chopped, for garnish (optional)

Salt and pepper each piece of chicken before dredging in fl our. On medium heat fry the chicken in 4 tablespoons of butter and 6 tablespoons of oil, 3 minutes per side. Set fried chicken aside on a plate. Add lemon juice, chicken stock, and capers to the pan of chicken drippings and bring to a boil. Return chicken to the pan and simmer 5 minutes. Place chicken on a platter. Add remaining butter to the sauce in the pan and whisk until butter is melted. Pour sauce over chicken. Garnish with parsley, if desired.

 

 

Easy Tiramisu Pie

48 vanilla wafers, divided
1/4 cup brewed strong coffee, cooled, divided (the stronger, the better)
4 ounces (1/2 of 8-oz. pkg.) Philadelphia cream cheese, softened
1 1/2 cups cold milk
1 package (3.4 oz.) JELL-O french vanilla flavor instant pudding
1 8-ounce tub whipped topping, thawed
1 ounce baker’s semi-sweet chocolate, grated

Arrange 36 wafers on bottom and up side of 9-inch pie plate. Drizzle with 2 tablespoons coffee. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 minute. Gently stir in 2 cups whipped topping. Layer half each of the pudding mixture and grated chocolate in crust; cover with remaining wafers. Drizzle with remaining coffee. Repeat layers of pudding and chocolate. Top with remaining whipped topping. Refrigerate 3 hours.

Martha Black Handschumacher-Arab EC

 

 

Lasagna Soup

1 lb. ground beef
1/2 cup chopped onion
1 package lasagna Hamburger Helper dinner mix
5 cups water
1 14.-ounce can diced tomatoes (do not drain)
1 7-ounce can whole kernel corn (do not drain)
2 tablespoons grated
Parmesan cheese
1 small chopped zucchini (optional)

In a Dutch oven or soup kettle, cook ground beef and onion over medium heat until meat is no longer pink; drain. Add contents of dinner sauce mix, water, tomatoes, corn and cheese; bring to boil. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally. Add lasagna noodles (you can break in half) and zucchini. Cover and simmer for 10 minutes or until noodles are tender. Serve immediately. May sprinkle with extra Parmesan cheese.

WM. J. Peyregne, Pea River EC

 

 

Spaghetti Pie

8 ounces spaghetti
1 pound lean ground chuck
1/2 medium onion, chopped
1 jar spaghetti sauce
2 tablespoons oil
2 eggs, beaten
1/2 cup parmesan cheese, shredded
1 16-ounce carton cottage cheese
1 package mozzarella cheese slices

Cook spaghetti and drain. Brown ground chuck with onion. Add the jar of spaghetti sauce and simmer. Mix the cooked spaghetti with oil, eggs and Parmesan cheese. Spread the spaghetti mixture into a 13x9x2- inch pan that has been sprayed with cooking spray. Then you will add the beef mixture and top with the cottage cheese. Put the mozzarella cheese slices on top of this mixture. Bake at 375 for 20 minutes.

Cindy Garrett, Marshall DeKalb EC

 

Slow Cooker Lasagna

1 pound ground beef
1 (12 ounce) oven ready lasagna noodles
1 onion, chopped
1 (16 ounce) cottage cheese small curd best
2 teaspoons minced garlic
1/2 cup grated Parmesan cheese
2 15-ounce cans tomato sauce
16 ounces shredded mozzarella cheese
1 6-ounce tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano

In skillet brown meat with onion and garlic. Add tomato sauce, paste, salt and oregano stir until mixed and heated through. In a large bowl combine cottage cheese, grated Parmesan cheese and shredded mozzarella cheese. Spray crockpot with cooking spray for easier cleanup. Spoon a portion of meat mixture onto the bottom of cooker. Add a double layer of uncooked lasagna noodles (might have to break them to fit). Top the noodles with a portion of cheese mixture. Repeat layering of sauce, noodles and cheese. I top it with italian seasoning or parsley for color. Cook on high for 3. hours in my cooker. All cookers are different, so first time might want to watch closely.

Michelle Hicks, Clarke-Washington EMC