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May 2014

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From: Art Guyer <>
Sent: Tuesday, May 13, 2014 10:37 PM

My daughter, Candace, and I made this dinner today. The flank steak and bruschetta were excellent and the soup was a wonderful accompaniment. The spinach in the soup was fresh from the garden.

* Exported from MasterCook *

Flank Steak with Tomato Bruschetta

Recipe By : Cooking Light JUNE 2014
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 tablespoons canola oil
1 teaspoon smoked paprika
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon Creole seasoning
1 (2-1/2-pound) flank steak, trimmed
Cooking spray
4 cups tomatoes, seeded and chopped
4 tablespoons olive oil, divided
4 tablespoons chopped fresh basil
2 small shallots, chopped
8 (1-ounce) slices French bread baguette
2 garlic cloves, halved
1/2 cup grated Parmesan cheese

1. Preheat grill to medium-high heat.

2. Combine canola oil, paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper, and Creole seasoning in a small bowl. Rub spice mixture evenly over steak. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Thread tomatoes evenly onto 8 skewers; grill 5 minutes, turning once after 3 minutes. Remove tomatoes from grill.

3. Remove tomatoes from skewers; coarsely chop, removing seeds. Place tomatoes, 2 tablespoons olive oil, remaining salt, remaining pepper, basil, and shallots in a small bowl, stirring to combine.

4. Drizzle bread slices evenly with remaining olive oil. Grill 30 seconds on each side or until toasted. Rub cut sides of garlic over one side of bread slices; top evenly with tomato mixture and sprinkle with cheese.

Yield: Serves 8 (serving size: 4 ounces steak and 1 brochette)

Note: Prepared by Art and Candace on May 13, 2014.

Contributed to the FareShare Group by Art; 2014

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* Exported from MasterCook *

Tortellini and Spinach in Garlic Broth

Recipe By : Food and Wine
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
5 cloves garlic, minced
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini (see Variation)
1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
Grated Parmesan cheese, for sprinkling

Don't be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment.

In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.

Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the cheese at the table.

*Substitute one quart of shredded escarole for the spinach.
*Use meat- or cheese-filled ravioli instead of the tortellini.

Active Time: 10 Minutes
Total Time: 20 Minutes

Serves 4

Note: Prepared by Art on May 13, 2014. I doubled this recipe.

Contributed to the FareShare Group by Art; 2014

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Sent: Friday, May 09, 2014 3:33 PM

Made this the other night. It was great. I don't remember where I got the recipe.

Served it with an Avocado and Tomato salad and Cheese sticks with Garlic Butter dipping sauce.

* Exported from MasterCook *

Bacon-Spinach Pie

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie crust (9-inch)
1/2 pound bacon
1 cup cheese, grated
10 ounces frozen spinach, thawed and drained
or 1 can spinach, drained
1/2 cup cracker crumbs
3 eggs
1 1/2 cups milk

Prepare pie crust, bake for 5 minutes and set aside.

Cook bacon until crisp; drain and crumble. Mix bacon, cheese, spinach and cracker crumbs. Beat eggs; combine with milk and add to mixed ingredients. Pour mixture into the pie crust.

Bake pie 50 - 60 minutes in oven. Remove pie from oven and cool 15 minutes.

Serves 6-8.

Had lots of leftovers so next time I will break it up into about four individual pies. I will probably add a crust to the top. Maybe buttered bread crumbs or a lattice strip pie crust. What can I say. I'm a bread
kind of guy.

David in Carolina

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From: []
Sent: Monday, May 19, 2014 1:33 AM

This recipe is from the BBC food network site. We had a cold snap the last few days and I fixed this yesterday.

I have measuring cups and a scale which includes metric equivalents so didn't convert the measurements.
I used bulk sausage rather than links. I used Italian sausage, but your favorite will work.

* Exported from MasterCook *

Baked shells with sausage, sage & butternut squash

Recipe By : BBC Food Network
Serving Size :
Categories :

Amount Measure Ingredient Preparation Method
-------- -------- -------------- ------------------
1 small butternut squash, peeled, seeds discarded, flesh chopped into small cubes
2 teaspoons olive oil
1 small pack sage, leaves picked and roughly chopped
8 good-quality sausages
nutmeg, about 1/4 of a whole one
350g large pasta shells
50g butter
50g plain flour
850ml milk
50g Parmesan, grated, plus extra for sprinkling
100g fontina, grated, or 125g ball mozzarella, chopped
drizzle of truffle oil

1. Place the squash in a microwavable bowl with 1 tablespoon water. Cook in the microwave on High for 10 minutess or until soft. Meanwhile, heat the oil in a frying pan, add the sage leaves and sizzle for 1 minute. Remove the sausages from their skins and divide into small balls about the size of unshelled hazelnuts. Add to the pan and fry until browned. Add half the squash and set aside. Mash the remaining squash with any liquid from the bowl, the nutmeg and

2. Heat oven to 220C/200C fan/gas 7. Cook the pasta following pack instructions. Meanwhile, melt the butter in a saucepan, then add the flour and stir to a paste. Cook for 1-2 minutes, stirring the whole time, then gradually mix in the milk until you have a smooth sauce. Add the mashed squash, Parmesan and plenty of seasoning. Add 3-4 tablespoons of the sauce to the sausage mix to moisten it a little.

3. Spread the remaining squash sauce over the base of a large, shallow baking dish. Drain the pasta, but keep a little liquid in the pan to stop the shells from sticking together. Fish any broken bits of pasta out of the pan and scatter these over the sauce. Line up the shells on top, pushing them down into the sauce so only the tops of the shells are poking out. Fill each shell with the sausage mixture. Scatter with fontina or mozzarella, grate over some extra Parmesan and drizzle with a little truffle oil, if you like. Bake for 30 minutes or until golden brown.

I made some Focaccia Bread and had a garden salad along with it.

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David in Carolina



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