Karttoffelsuppe (potato soup)- Mylinda

• 1,5 L water
• 6 teaspoons vegetable broth
• 1 teaspoon salt
• 1 Kg potatoes (abt 2.5lbs)
• 2 leeks (300g)
• 6 carrots
• 2 corners (100g) Krauterkase (an herb cheese that's soft like cream cheese)
• 250g cream
• Flavorings (salt and pepper is the only thing we add)
  
  
  
  • Shell and cut the potatoes. Wash and cut the leeks. Wash and/or peel the carrots then cut them too. Add the water and salt in pot and bring to a boil. When it boils add the vegetable broth add the potatoes and carrots and let it cook for 15 min. Add the leeks and cook for 5min. more. Add the cream and cheese when the cheese melts bring it back to a boil. Turn down the heat and cook it for 10 more minutes and add the flavorings. yield: serves 4 very hungry people ( 8 normal hungry people ) ENJOY

Chiles Relleno Casserole- Sara

1 cup of milk

2 eggs

1/3 cup of flour

3 cans (4 oz) whole green chiles (diced will work just as well)

1/2 lb Monterey Jack cheese

1/2 lb sharp cheddar

Picante or tomato sauce (8 oz)

Beat together milk, eggs and flour and set aside. Rinse and drain chiles. Grate both cheeses and mix together. Layer cheese and chiles, alternating,in a round or rectangular glass casserole dish. Pour egg mixture over the top. Sprinkle top with cheese. Cover top with sauce.

Bake on 350 for 1 hour. Turn oven off and leave in for 15 minutes. Take out and let cool for 15 minutes. Serve with flour tortillas (and salsa, too).

You can also add diced, cooked chicken to the layers (1-2 cups) if you want more protein

Spinach Lasagna- Sara

12 lasagna noodles

1 bag spinach, washed/drained

2 Tbsp olive oil

1 med onion, chopped

2 garlic cloves, minced

1 zucchini, halved and sliced (opt)

8 oz tomato sauce

6 oz tomato paste

1 cup water (or broth)

1 tsp honey

3/4 tsp dried basil, crumbled

3/4 tsp dried oregano, crumbled

salt and pepper, to taste

2-3 tomatoes (opt)

2 cups Ricotta cheese

2 cups Mozzarella cheese, grated

1 cup Parmesan cheese·

Cook lasagna noodles in boiling salted water until just tender but still firm. Drain and set aside. Place spinach in steamer over medium heat and cook briefly to lessen volume. Drain well and set aside.

Preheat oven to 350F. Heat oil in medium skillet over mediumhigh heat. Add onion and sauté until softened. Add garlic and sauté a few minutes more. Stir in tomato sauce and paste, water,

honey, basil, oregano and salt and pepper. Reduce heat and simmer 20 minutes, stirring occasionally.

Lay 6 noodles on the bottom of a 9x13inch baking dish. Gently lay all spinach over layer of noodles. Spread all of ricotta and one cup of mozzarella evenly over spinach. Top with half of the

sauce mixture. Cover with remaining noodles and rest of sauce. Sprinkle with Parmesan cheese remaining mozzarella (optional). Then cover and bake until heated entirely and cheeses are melted, 20 to 25 minutes (more if you add zucchini and fresh tomatoes).

Optional: Add about 1 medium zucchini, peeled and thinly sliced, to the pan after the onions but before the garlic. Peel two or three fresh tomatoes, slice them thickly, season them with a bit (if you don't like the peels on them, you can blanch them in boiling water for a few seconds, then slip off peels before slices).

of salt, freshly ground black pepper, and garlic powder and place over ricotta before mozzarella. I always do this and it seems tastier to us! (This recipe may look harder than it is...but once you

do it a couple of times it goes pretty quick and it’s worth it especially for company. You can also simplify this by using your favorite spaghetti sauce or marinara (adding sauted veggies). But, this one is worth the time!

Spinach Lasagne- Sara

12 lasagna noodles

1 bag spinach, washed/drained

2 Tbsp olive oil

1 med onion, chopped

2 garlic cloves, minced

1 zucchini, halved and sliced (opt)

8 oz tomato sauce

6 oz tomato paste

1 cup water (or broth)

1 tsp honey

3/4 tsp dried basil, crumbled

3/4 tsp dried oregano, crumbled

salt and pepper, to taste

2-3 tomatoes (opt)

2 cups Ricotta cheese

2 cups Mozzarella cheese, grated

1 cup Parmesan cheese·

Cook lasagna noodles in boiling salted water until just tender but still firm. Drain and set aside. Place spinach in steamer over medium heat and cook briefly to lessen volume. Drain well and set aside.

Preheat oven to 350F. Heat oil in medium skillet over mediumhigh heat. Add onion and sauté until softened. Add garlic and sauté a few minutes more. Stir in tomato sauce and paste, water,

honey, basil, oregano and salt and pepper. Reduce heat and simmer 20 minutes, stirring occasionally.

Lay 6 noodles on the bottom of a 9x13inch baking dish. Gently lay all spinach over layer of noodles. Spread all of ricotta and one cup of mozzarella evenly over spinach. Top with half of the

sauce mixture. Cover with remaining noodles and rest of sauce. Sprinkle with Parmesan cheese remaining mozzarella (optional). Then cover and bake until heated entirely and cheeses are melted, 20 to 25 minutes (more if you add zucchini and fresh tomatoes).

Optional: Add about 1 medium zucchini, peeled and thinly sliced, to the pan after the onions but before the garlic. Peel two or three fresh tomatoes, slice them thickly, season them with a bit (if you don't like the peels on them, you can blanch them in boiling water for a few seconds, then slip off peels before slices).

of salt, freshly ground black pepper, and garlic powder and place over ricotta before mozzarella. I always do this and it seems tastier to us! (This recipe may look harder than it is...but once you

do it a couple of times it goes pretty quick and it’s worth it especially for company. You can also simplify this by using your favorite spaghetti sauce or marinara (adding sauted veggies). But, this one is worth the time!

Indian Butter Chicken

Indian Butter Chicken

Sister's Cafe

This was sooooo good.  I love Indian food and this was just divine.

1 onion (1/2 lb.), peeled and chopped
2 tablespoons fresh ginger, finely chopped
2 cloves garlic, minced
1 fresh jalapeño, seeded, and chopped
1 tablespoon olive or canola oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamom
1/2 teaspoon coriander
1 can (6 oz.) tomato paste
2 1/2 cups chicken broth
1/2 cup half and half or heavy cream
1/4 teaspoon crushed bay leaves
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
1 teaspoon salt
1/4 cup (1/8 lb.) butter
2 cups basmati rice, uncooked
Lime wedges
Fresh cilantro, chopped


In a large saute pan, combine onion, ginger, jalapeno, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half or cream and crushed bay leaves, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.

Rigatoni Caprese- Sara

RIGATONI CAPRESE-Sara




Whisk together

2 Tbsp. extra virgin olive oil (may need more)

1 tsp salt

½ tsp pepper (fresh ground is best)

1-4 garlic cloves (minced)

1/3 c. parmesan cheese

½ cup fresh basil, finely chopped

Toss with:

1 pkg hot cooked rigatoni, penne or farfalla pasta

Aprox. 4 cups diced plum tomatoes (or grape tomatoes)

Handful of baby spinach, sliced

1 cup mozzarella cheese, shredded

4-8 oz. sliced mushrooms

½ cup real bacon bits-optional

1-2 grilled chicken breasts (diced)-optional

1-2 cups small shrimp-optional

May be served hot or cold. This is a favorite!

**If you are looking to make this faster, you can use pesto sauce instead of the sauce you whisk together. You have to kind of fiddle with this one to get the sauce amount you like. I often use pesto with added ground pepper and parmesan and perhaps a little extra olive oil.

Stuffed Pizza with Spinach

Dough

3 tsp sugar

1 pkg yeast

1 1/4 cups warm water

3 1/4 cups bread flour

1 tsp salt

4 Tbl veg oil

Sauce

1 28 oz can tomatoes

2 Tbl olive oil

1 tsp oregano

1 tsp basil

1 tsp salt

1 clove garlic crushed

1/4 c. parmesan cheese

Stuffing

1/4 lb fresh spinach

8 oz. mozzarella cheese grated

Let dough rise 1-1 1/2 hours

Sauce- drain liquid, crush tomatoes with hands, then add remaining ingredients. Do not cook.

Stuffing- wash and chop spinach, combine with mozzarella.

Preheat over to 450. Grease pan, place first dough layer, then spinach mix, lay second dough layer on top. Crimp the edges of dough layer together to form a thick border. Press down on filling with hand, cut slit in the center of the top crust to allow steam to escape. Spread tomato mix on top. Bake on lowest rack for ten minutes. Move the pizza up to an oven rack two slots above the lower rack and bake 25-30 minutes until crust in lightly browned. Substitute sausage for spinach if desired. Just like a chicago deep dish pizza- delicious

Linguine with Red Pepper Sauce

3 med red peppers

3 Tbl olice oil

1 large onion sliced

2 cloves garlic crushed

1/4-1/2 tsp chili flakes or powder

1/2 cup heavy cream

salt and pepper

2 Tbl fresh oregano

1 lb. linguine

Halve peppers, remove membranes and seeds, place cut side down under a hot broiler, cook for 8 minutes till black and blistered. Cover with a damp dish towel and allow to cool. Peel off skin and cut the peppers into thin strips.

Heat oil, add sliced onion and cook til tender. Add peppers, garlic, chili and cream-cook 2 min. stirring occasionally. Add salt, pepper and oregano. Toss with pasta.

Veggie Jack Burritos

1 Tbl oil

2 c. broccoli florets

1 c. cauliflower florets

1 c. sliced mushrooms

1 med red onion sliced

2/3 c. shredded carrots

1 clove garlic minced

Stir fry until crisp tender

8 flour/wheat tortillas

3 c. shredded monterey jack cheese

Spoon veg mix in center of tortilla. Top with 1/4 cup cheese, and roll. Place in greased pan and top with one can of green chili sauce and the remaining 1 cup of cheese. Cover and bake 15 minutes or until heated through. Remove foil and bake 5-7 minutes more.

Creamy Spinach & Tomato Tortellini- Ivalou

1 pkg. 16 oz. Tortellini

2 Tbsp. Olive oil

½ c. Chopped onion

3 cloves minced garlic

1 pkg. 9 oz. frozen, chopped spinach, thawed

1 c. chopped fresh tomatoes or canned

¼ c. chopped fresh basil or 1 ½ tsp. dried basil leaves

½ tsp. salt½ tsp. pepper

½- 1 c. whipping (heavy) cream

¼ c. grated parmesan cheese

Cook tortellini to desired doneness as directed on package. Drain; keep warm. Meanwhile, heat oil in lg. skillet over med. Heat until hot and add onion and garlic; cook until tender and lightly browned,

about 4 minutes.

Add spinach, tomatoes, basil, salt and pepper; cook 5 minutes, stirring occasionally. Stir in whipping cream and parmesan cheese; cook until mixture just comes to a boil. Reduce heat to low & stir in tortellini. Cook an additional 4-5 minutes or until heated through. –serve with additional cheese if desired. Serves 4

Black Bean Vegetable Chowder- Mylinda

2 T margarine or butter

1 large onion, chopped (1 cup)

3 T all-purpose flour

¾ teaspoon ground cumin

½ t garlic salt

4 cups skim milk

1 pkg. (16oz) frozen corn, broccoli and sweet red peppers

1 can (15oz) black beans, rinsed and drained

1 ½ cups shredded Monterey Jack cheese (6oz)

2 T chopped fresh cilantro or parsley

Melt margarine in 4-qt Dutch oven over medium heat (heavy pot). Cook onion in margarine, stirring occasionally, until crisp-tender.

Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk. Stir milk mixture into onion. Stir in vegetables and beans. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.

Stir in 1 cup of the cheese until melted. Sprinkle each serving with remaining cheese and cilantro.

Scandanavian Vegetable Stew- Mylinda

8-10 red potatoes, cut into bite size pieces

2 cups baby carrots

3 T margarine or butter

3 med. green onions, sliced

3 T all-purpose flour

2 C milk

½ C frozen green peas

¾ t salt (I think it needs more)

1/8 t pepper

2 T chopped fresh or ½ t dried dill weed

1 hard-cooked egg, chopped (I like more)

Mix potatoes and carrots in 3 quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8-10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.

Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.

Stir in potatoes and carrots, peas, salt and pepper. cook 5-6 minutes, stirring occasionally, until peas are tender.

Stir in dill weed. Cook 2 minutes, stirring constantly. top each serving with chopped egg and if desired, fresh dill weed.

Fettucine Primavera- Mylinda

8 oz uncooked fettuccine

1 T olive or vegetable oil

1 C broccoli flowerets

1 C cauliflowerets

1 C frozen green peas, rinsed to separate

2 med carrots, thinly sliced (1 cup)

1 small onion, chopped (1/4 cup)

1 container (10 oz) refrigerated Alfredo sauce

1 T grated parmesan cheese

Cook and drain fettuccine as directed on package.

While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat. Cook broccoli, cauliflower, peas, carrots and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.

Stir Alfredo sauce into vegetables mixture; cook until hot. Stir in fettuccine; heat through. Sprinkle with cheese.

Stacked Enchilada Bake- Mylinda

12 corn tortillas (5or 6 inches in diameter), torn into bite-size pieces

2 cans (15 to 16 oz each) chili beans in sauce, undrained

1 can (10 oz) enchilada sauce (red or green)

1 ½ C shredded Monterey Jack cheese (6 oz)

3 medium green onions, sliced (1/4 cup)

Heat oven to 400 deg. Grease 2-qt casserole.

Place half of the tortilla pieces in casserole; top with 1 can beans. Repeat layers. Pour on enchilada sauce over beans and tortilla pieces. Sprinkle with cheese and onions. Bake uncovered about 20 minutes or until bubbly around edges.

Serve with shredded lettuce, chopped tomatoes, sour cream and chopped green onions as toppings.

I like to freeze the tortillas and then they are really easy to break in a stack of six at a time. This doesn’t make much so I always at least double it, and serve it with chips and salsa and corn and a fruit.

Daddy's Fabulous Pizza- Mike

Premade crust (like the Boboli or whatever)

Refrigerated Alfredo sauce (it really makes a big difference in taste to be the ref. kind)

1 or 2 large portabella mushrooms sliced

1 can artichoke hearts cut into quarters (not the marinated kind)

1 lb provolone cheese grated

Spread sauce over crust. Arrange mushrooms in a pretty fan around center and then outside. Spread artichoke hearts evenly over all and

top with grated cheese. We often add some leftover chicken if the seasoning goes well. Bake according to instructions on crust package.

Lasagna Primavera- Mylinda

12 uncooked lasagna noodles

2 containers (10 oz each) refrigerated Alfredo sauce

3 C frozen broccoli flowerets thawed and well drained. (or fresh cooked and drained)

3 large carrots, coarsely shredded (2 cups)

1 can (14 ½ oz) diced tomatoes, well drained

2 med bell peppers cut into ½ inch pieces. (I either leave these out or use red)

1 container (15 oz) ricotta cheese

½ C grated parmesan cheese

2 t basil

1 egg

1 pkg. (16 oz) shredded mozzarella cheese (4 cups)

1. Cook and drain noodles as directed on package.

2. Cut broccoli flowerets into bitesize pieces if necessary. Mix broccoli, carrots, tomatoes and bell peppers in large bowl. Mix ricotta cheese, parmesan cheese, basil and egg in small bowl.

3. Heat oven to 375. Spoon 2/3 cup Alfredo sauce in ungreased 9X13 pan. Place 4 noodles over sauce. Spread half of cheese mixture, 2 ½ cups of vegetable mixture and randomly spoon 2/3 C Alfredo sauce in

dollops over noodles. Sprinkle with 1 cup of mozzarella. Top with 4 noodles; spread with remaining cheese mixture, 2 ½ cups of the vegetables mixture and randomly spoon 2/3 cup Alfredo sauce in

dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and vegetable mixture. Randomly spoon remaining Alfredo sauce in dollops over the top. Sprinkle with

remaining 2 cups mozzarella cheese.

4. Bake uncovered 45 minutes to 1 hour or until bubbly and hot in

center. Let stand 15 minutes before cutting.

Mom's Lasagne- Posted by Mylinda & Ivalou

Part 1

30 oz Prego spaghetti sauce (or whatever kind you like)

2 cans (8oz) tomato sauce

1 lb hamburger

Noodles (8-10 servings worth) *I sometimes use curly or egg noodles mixed with the other stuff and sometimes use lasagna noodles layered over the stuff but I rarely cook any of them.

Part 2

1 ½ C sour cream

8 oz cream cheese

2 T minced onion *I usually chop and onion and cook it with the hamburger and leave the minced onion out but it’s great either way.

Part 3

1 lb frozen spinach

Part 4

grated cheese and or sliced mushrooms

In a 9X13 put half of part one. Top with part two then part three.

Cover with the other half of part one and top it all off with part four.

When I use lasagna noodles I put a layer between each part.

Bake at 350 for about 45 min.