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December 2013

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From: Art Guyer <>
Sent: Monday, December 30, 2013 11:46 PM

This was great. Our daughter (and I) made this for Christmas Eve Dinner. I really only help on the rolling!

* Exported from MasterCook *

Easy Roll-Up Cannelloni

Recipe By : Candice Valencia
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
2 pounds Italian turkey sausage, casing removed
2 large sweet onions, diced
8 cloves garlic, minced
1 tablespoon Italian Seasoning
1 teaspoon black pepper, divided
2 teaspoons salt, divided (plus 1 tablespoon for the pasta water)
15 ounces part-skim ricotta
4 cups mozzarella
2 pounds frozen spinach, thawed and drained thoroughly
2 cups Parmesan, divided
6 eggs
5 packages no-boil lasagna pasta (such as Barilla), plus an extra box for breakage
6 or 7 large jars of pasta sauce

Cannelloni is traditionally made by stuffing fresh pasta or crespelle (pancakes), both of which are time-consuming to make. This quick version uses no-boil lasagna sheets, which are briefly cooked, then rolled around a savory filling of sausage, spinach and cheese. Topped with pasta sauce, it's dinner all wrapped up.

1. Heat the oven to 375F and bring a large pot of water to a boil.

2. Heat 3 olive oil in a medium saucepan over medium-high heat. Add the sausage and cook it about 5 minutes, breaking it into smaller pieces with a slotted spoon. Add onions and garlic, Italian seasoning, 1/2 teaspoon black pepper, and 1 teaspoon salt. Continue to cook until the sausage is no longer pink and the onions are translucent. Using the slotted spoon, transfer the sausage mixture to a large bowl and set it aside.

3. Mix the ricotta, mozzarella, spinach, Parmesan, eggs, the remaining teaspoon salt and 1/2 teaspoon pepper with the bowl of cooked sausage. Stir to combine well, then set the mixture aside.

5. Add the tablespoon of salt to the boiling water, then drop in several of the lasagna pasta sheets. Boil it for about 45 seconds, stirring every few seconds to keep it from sticking. Drain and separate the pasta sheets laying them out on a clean, dry kitchen towel. Work in batches so the sheets do not dry out if you are making this many cannelloni at one time, or do the job with two people.

6. Cover the bottom of a 9- by 13-inch pan with 1 cup of the pasta sauce. Spread a dollop of the filling (about 1/3 cup) across the short end of a pasta sheet and roll it up. Put the roll in the prepared pan, seam side down. Repeat the process putting 12 rolls in the pan. Continue making pans of cannelloni until you have filled 6 pans. We used disposable aluminum foil pans.

7. Top the cannelloni with a cup or two of the sauce and bake them until heated through, 30 to 40 minutes.

Serve hot, with a small bowl of Parmesan for sprinkling. Extra sauce at the table is also a good option.

Serves 24 (3 rolls per serving)

Notes: Made by Candice Valencia on Christmas Eve, 2013. I made a meat (ground venison, ground pork, and spicy pork sausage) sauce on the preceding day for those of us who prefer red meat to turkey. It was heated and served on the side at the table. Salad and garlic bread rounded out the meal.

This recipe makes a lot of cannelloni. Some of them were divided up into single-serving containers for Candice's son and daughter to take with them when they leave after Christmas holiday; some were frozen for us to have in a month or so, plus we had enough for 2 or 3 meals this week.

Contributed to the FareShare Group by Art; December 2013

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Sent: Saturday, December 28, 2013 9:01 AM

We have so many lemons on our tree that I make lemon pie almost on a daily
basis (give it away), lemon squares, lemon bread and lemonade. This is my
recipe for lemon pie it is tangy and very lemony.

* Exported from MasterCook *

Tangy Lemon Meringue Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/2 cup cornstarch
1 3/4 cups water
4 large egg yolks -- slightly beaten
4 1/2 tablespoons butter
1 cup fresh lemon juice
2 tablespoons lemon zest
6 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
1 dash salt
4 each egg whites

Mix together sugar and cornstarch in a microwave safe bowl, gradually stir
in the water. Cook in microwave, watching and stirring occasionally until
it boils and thickens.

Beat some of this mixture into the slightly beaten egg yolks and then beat
into the hot mixture. Return to the microwave and cook for and additional
minute. Remove and stir until smooth

Blend in the butter, lemon juice and lemon zest. Pour into a baked 9" pie
shell. Cover with meringue and bake in 400° oven until a delicate brown.
Serve when cool

FOR THE MERINGUE - Beat egg whites and salt until frothy

Combine cornstarch, sugar and water in a 2 cup microwave safe cup. Bring
to a boil in the microwave until thickened and translucent.

Pour the cornstarch mixture into the egg white and beat three minutes or so
until stiff but not dry.

This makes a high meringue which will not weep.

NOTES: After cooling to room temperature, I usually place in the
refrigerator to cool. This makes a tangy pie. For a less tangy pie, use more
water and less lemon juice.

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Sent: Friday, December 27, 2013 7:17 PM

Saw this unusual chili recipe and thought of Art. Don't know if I'll
like this or not, but I'm going to try it. Probably make it non-vegan by
subbing ground chicken for the crumbles.

I like all the spices, just never thought of using them in Chili.

* Exported from MasterCook *

Wacky Cincinnati Chili

Recipe By :
Serving Size : 1 cup times 3
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
3/4 cup (144 g) dry black beluga lentils (You can sub in other lentils;
the chili just won’t be as dark.)
1 1/2 cups (355 ml) water
2 cloves garlic, minced
1/2 cup (55 g) ground vegan crumbles, either store-bought or Make-Your-Own Gluten
Crumbles or use 1/2 cup (87 g) cooked quinoa for soy-free** and gluten-free***
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon ground hot pepper, such as chipotle
1/8 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon cocoa powder
Pinch ground allspice
Ground hot pepper of choice, to taste, optional
1 1/2 cups (270 g) diced tomatoes
Dash freshly ground nutmeg
Salt, to taste
2 to 3 cups (270 to 405 g) cooked pasta, for serving (***use gluten-free)

Traditional toppings, all optional: shredded vegan cheese (*omit for oil
free), chopped onions, and cooked kidney beans

In the morning: Add all the morning ingredients to the slow cooker. Cook
for 7 to 9 hours on low.

Thirty minutes before serving: Add tomatoes and nutmeg, taste, add salt,
and adjust other seasonings as needed. Turn to high and cook 30 minutes more to
incorporate the tomatoes into the chili.

Remove bay leaf before serving. Serve over cooked pasta and top with your choice of

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From: Art Guyer <>
Sent: Tuesday, December 17, 2013 8:35 AM

Here is a recipe that was great:

* Exported from MasterCook *

Parmesan Crusted Chicken

Recipe By : Art Guyer
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1-1/2 cup Mayonnaise
1 cup grated Parmesan cheese
4 tablespoons Italian seasoning, divided
8 boneless, skinless chicken breast halves (about 2-1/2 lbs.) AND/OR
boneless chicken thighs
4 tablespoons Italian seasoned dry bread crumbs
1 bunch spring onions, thinly sliced for garnish

Preheat oven to 425°.

Combine Mayonnaise with cheese and 2 tablespoons Italian seasoning in medium
bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture,
then sprinkle with bread crumbs and remaining 2 tablespoons of Italian

Bake 30 minutes or until chicken is thoroughly cooked (165F internally).

Note: Made on December 17, 2013. It was delicious and so simple to make.
I used a mix of boneless breasts and boneless thighs; and made enough for
two nights. It was excellent with the butternut squash risotto.

Contributed to the FareShare Group by Art; December 2013

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From: Art Guyer <>
Sent: Tuesday, December 17, 2013 7:44 AM

Here is a recipe that was great:

* Exported from MasterCook *

Butternut Squash Risotto

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cubed butternut squash
1/2 cup butter
1 sweet onion, minced
1 bunch spring onions, thinly sliced (reserve some for garnish)
2 cups Arborio rice
2/3 cup dry white wine
10 cups hot chicken stock
1 cup grated Parmesan cheese
salt and black pepper, to taste

Place squash cubes into a steamer basket in a saucepan. Add water, cover,
and bring to a boil over medium-high heat. Allow to steam until the squash
is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.

Melt butter in a saucepan over medium-high heat. Add onions; cook and stir
for 4 minutes until the onion begins to soften, then stir in the rice.
Continue cooking and stirring until the rice is glossy from the butter, and
the onion begins to brown on the edges, about 6 minutes more.

Pour in the white wine; cook, stirring constantly, until it has evaporated.

Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to
medium. Cook and stir until the chicken stock has been absorbed by the rice,
5 to 7 minutes. Add half of the remaining chicken stock, and continue
stirring until it has been absorbed. Finally, pour in the remaining stock,
and continue stirring until the risotto is creamy.

Finish by stirring in the Parmesan cheese, and seasoning to taste with salt
and pepper, if necessary.

Serve while piping hot and garnish with the reserved spring onions, if

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes

Servings: 8

Note: Made by Art on December 16, 2013. It was very good with the baked
chicken I made.

Contributed to the FareShare Group by Art; December 2013

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Sent: Thursday, December 12, 2013 8:54 AM

Found this on Internet. Tried it and it was good enough to pass along.
It's not for the diet conscious, but it is the Holiday season.

* Exported from MasterCook *

Chocolate Browie Cookies

Recipe By :
Serving Size : 48
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
6 oz semi sweet chocolate chips
6 oz bittersweet chocolate
(can use dark chocolate), broke into large pieces
1 stick unsalted butter, softened and divided
1 1/2 cup flour
1/3 cup unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla

1. Melt chocolates and 1/2 stick butter (in microwave). Cool briefly.
2. Sift flour, cocoa, baking powder and salt. Set aside.
3. Beat 1/2 stick butter, brown sugar and granulated sugar until the consistancy of wet sand.
4. Add the eggs and vanilla and mix.
5. Mix in chocolate mixture, beating only until combined.
6. Stir in flour mixture, only until combined.
7. Chill for 1 hour.
8. Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet.
9. Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. Do not over bake.
10. Cool 2 minutes on pan before moving to cooling racks.

Note:  These cookies taste like the corner of the brownie pan, but in
controlled portions!

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