Foods Recipes

4 md Potatoes sliced 1/4" thick

1 lb Chicken breasts 1/2"thick

2 tb Vegetable oil

1/4 c Honey-Dijon BBQ Sauce

1 t Dried tarragon

Microwave potatoes 8 - 10 minutes until tender. While potatoes cook, in large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add BBQ sauce and tarragon; toss until heated through. Time: 20 minutes.

9 oz Pkg frozen broccoli

1 lb Macaroni and cheese, cooked

- from box, deli, or frozen 1/2 lb Polish sausage, cut in 1/2

- inch pieces 1 T Margarine or butter

1/4 c Buttery crackers, crushed

1. Preheat oven to 350 degrees; if needed, prepare macaroni and

cheese as directed on package.

2. Cook broccoli as directed on package; drain.

3. Combine broccoli, macaroni and cheese, and sausage in 1 1/2-quart

casserole.

4. In small pot, melt margarine over low heat and stir in crushed

crackers.

5. Sprinkle cracker mixture over top of casserole; bake at 350

degrees for 20-30 minutes or until thoroughly heated.

Nutrition Information Per Serving: 410 Calories, 29 g Fat, 1160 mg Sodium

4 pork Chops

1 can tomato soup

1/2 cup water

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon caraway seed or oregano -- optional

6 small whole potatoes or

3 medium or potatoes -- quatered

4 small carrots, split and cut into 2" pieces

In skillet, brown chops. Pour off fat. Add soup, water, worchestershire sauce, salt, caraway, potatoes and carrots. Cover, simmer 45 minutes or until tender.

1 skinless and boneless chicken breast -- cut into

chunks 1 carrot -- peeled and chopped

2 cups water or homemade chicken stock with no

-- salt 1/2 cup frozen peas

1/2 cup cooked elbow macaroni or other pasta

In a pot combine chicken, carrots, and water. Bring to a simmer, cover and cook for 8 to 10 minutes. Add peas and macaroni and continue to cook for another 4 to 5 minutes. In a food processor puree mixture until smooth. Add extra water o r stock to achieve desired consistency.

3 Pounds clean calamari

4 Tablespoons extra virgin olive oil -- plus 4 T

10 Cloves Garlic, Whole -- peeled

1 Tablespoon crushed hot chilis

1 Cup dry white wine

2 Cups basic tomato sauce

2 Bunches ramps -- clean and whole

1 Bunch marjoram -- leaves only

4 Thick Slices country bread

Preheat grill.

Check calamari for any cartilage and cut into 1-inch pieces. Place calamari in a 6-quart saucepan and add olive oil, garlic cloves, chilis, wine and tomato sauce and bring to a boil. Lower heat to a high simmer and cook 1 hour.

Meanwhile, place ramps on grill until wilted, about 1 minute. Remove and allow to cool. Chop cooled ramps into 1/2-inch pieces, place in a mixing bowl with remaining oil and marjoram leaves and stir to blend.

When calamari is tender, season with salt and pepper. Place bread on grill and toast. Remove and spoon ramp mixture over bread, divide calamari among four bowls, top with a bruschetta and serve.