Penne Rustica

My mom found the TopSecretRecipes version of Macaroni Grill's Penne Rustica. Instead of making it in individual servings, she layered the pasta, meat and sauce in a large casserole dish.

It makes a hearty and very yummy dish. Click the link above to find the recipe.

Skillet Cabbage and Ham

2 T. olive oil
1/2 lg head cabbage thinly sliced
2 lg carrots, peeled and shredded
1/2 c. white wine
10 oz. ham steak, cut into bite size pieces
1 lg apple, cored and diced
1 T. cider vinegar
1 1/2 t. caraway seeds
1/2 t. salt
1/4 t. black pepper

Heat oil in a lg nonstick skillet over med-high heat. Add cabbage and carrot and cook, covered, for 5 minutes, stirring occasionally.

Stir in wine and simmer for 1 minute. Add ham, apple, vinegar, caraway, salt and pepper. Simmer on med heat for 5 minutes, uncovered, stirring, until cabbage and apples are tender and most of the liquid has cooked off.

Cover and let stand a few minutes before serving.

Lemon "Poke" Cake

1 lemon supreme cake mix (can also use a yellow butter recipe cake mix)
1 pkg instant lemon pudding
4 eggs
3/4 c. oil
3/4 c. water

Beat together until well mixed. Bake at 350 for 40 minutes or until done in a 9X13 greased pan.

When cake is done, poke holes in cake with fork and spread icing evenly while cake is hot. Put back in oven for 5 minutes.

Icing:

Mix:
1 small can frozen lemonade
2 1/2 c. powdered sugar

Green Chili Auction Special

12 corn tortillas
1 lb. hamburger meat
1 onion, chopped
1 can crm chicken soup
1 can Pet milk
4 c. grated cheddar cheese
1 can chopped green chilis

Brown hamburger meat with onions.
In a bowl, combine cream of chicken soup and Pet milk.
Fry tortillas just long enough to soften them. Line 9X13 baking dish.
Spread layer of hamburger, green chilis and grated cheese.
Cover with half of soup mixture.
Spread another layer of fried tortillas, the remaining hamburger, green chilis and soup mixture.
Cover with remaining cheese.
Bake 30-45 minutes at 375 or until cooked through.

Mom's Cookin': Sopapilla Cheesecake

2 cans crescent rolls
3 pkg of 8 oz cream cheese
1 3/4 c. sugar - divided
1 stick melted butter
cinnamon
1 t. vanilla

Roll out one can of crescent rolls into a 9X13 casserole dish. Mix cream cheese, vanilla and 1 1/2 c. sugar together. Spread over crescent rolls. Roll out next can of crescent rolls on top of the mixture. Pour melted butter on top. Sprinkle rest of sugar and cinnamon on top. Bake at 350 degrees for 30-35 minutes.

Mom's Cookin':Peanut Butter-Apple-Bacon Sandwiches

1/4 c. peach preserves
dash cayenne pepper (optional)
8 slices whole grain bread
1 large yellow or green crisp apple, cored and very thinly slices
8 slices applewood-smoked bacon or other bacon, crisp-cooked and drained
1/4 c. creamy peanut butter
2 to 3 T. butter, softened

In small bowl stir together preserves and cayenne pepper. Spread on 4 slices of bread. Top with apples and bacon. On remaining 4 slices of bread, spread peanut butter and place spread side down over apples and bacon. Spread sandwich tops with butter.

Preheat griddle or very large skillet over medium heat. Place sandwiches with buttered side down on griddle. Carefully spread unbuttered side with butter. Cook 2 to 3 minutes per side or until bread is golden and sandwiches are heated through.

Makes 4 servings.

470 calories
23 g fat (7 g sat. fat)

*from Oct 2007 Better Homes and Gardens

Mom's Cookin': Raspberry Walnut Cake

Cake:
1 box yellow cake mix
1/2 t. black walnut flavoring
1 c. plus 2 T. finely chopped walnut pieces, divided
2 t. grated orange rind


Frosting:
8 oz. cream cheese
8 T. butter
3 c. confectioners' sugar
1 t. vanilla
2/3 c. raspberry preserves

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Prepare cake mix according to package directions, adding walnut flavoring, 1 cup walnuts and orange rind to batter. Pour batter in pans and bake for 30 minutes or until golden brown. Cool completely. Slice each cake into two layers. Prepare frosting by beating together cream cheese, butter, sugar and vanilla. Heat preserves, stirring until smooth. Spread frosting on top of one layer; add a second layer; frost top; add third layer; frost top; add fourth layer. Spread a ring of frosting around the outer edge of the top layer. Spread preserves inside frosting edge and sprinkle with remaining walnut pieces. Chill until frosting is set. Let stand at room temperature for 30 minutes before serving. Serves 8-10.

Mom's Cookin': Fruited Spinach Salad

1 can (11 oz) mandarine oranges
1/4 c. olive or vegetable oil
3 T. raspberry jam
1 T. red wine vinegar
1 pkg (10 oz) fresh spinach, torn
1 red apple, chopped
1 c. pecans, toasted and chopped

Drain oranges, reserving 1/2 c. juice. In a jar with a tight-fitting lid, combine oil, jam, vinegar and reserved juice; shake well. In a large salad bowl, toss oranges, spinach, apple and pecans. Serve with the dressing.
Serves 6-8

Mom's Cookin': Summer Vegetables with Parsley Sauce

4 new potatoes
2 carrots, cut into 1 inch pieces
1 zucchini, cut into 1/3 inch pieces
8 oz. sugar snap peas
1/4 c. snipped fresh parsley or 4 t. dried
1/4 c. chopped scallions
1 clove garlic, minced
2 T. lemon juice
1 t. minced capers or stuffed olives
1/2 t. black pepper
1 t. olive oil

In large saucepan, steam (or simmer) the potatoes and carrots until they are almost tender, about 15 minutes. Add the squash and peas. Continue cooking until all the vegetables are tender- 5 to 6 minutes. Transfer to a bowl and keep warm. Meanwhile in a small saucepan over low heat, cook the parsley, scallions, garlic, lemon juice, capers, pepper and oil until hot - 3 to 4 minutes. Spoon over the vegetables and toss gently to coat. Serves 4.

Nutritional info:
calories: 117
fat: 1.5 g
cholesterol: 0 mg
sodium: 55 mg

Mom's Cooking: Chicken Casserole

1 pkg corn bread stuffing for chicken
1 stick butter (melted)
1 c. chicken broth
1/2 c. onion, chopped
1/2 c. celery
1/2 c. mayonnaise
3/4 t. salt
2 eggs
1 1/2 c. milk
2 1/2 c. cooked chicken
1 can cream of chicken soup

Mix stuffing, butter and broth. Set aside. Mix rest of ingredients together. Place 1/2 of stuffing mixture in casserole dish. Place chicken mixture over stuffing. Spread rest of stuffing over chicken mixture. Bake at 325 degrees for 45 minutes or until filling is set.
Optional: sprinkle shredded cheese on top.

Note: Mom leaves the salt out of this recipe, and it tastes fine without it.