Witf Cookbook

7/31/2019 Witf Cookbook

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Katie Stark

Ingredients:

2 (10-oz.) cans chunk chicken, drained2 (8-oz.) packages cream cheese, softened

1 cup ranch dressing cup pepper sauce (such as Frank's Red Hot)

1 cups shredded cheddar cheeseDirections:

1. Heat the oven to 350F.2. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until smooth.

Stir in the dressing, pepper sauce, and blue cheese. Stir in the chicken.3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving.

Serve with the vegetables and nacho chips for dipping.

Elizabeth Gnazzo

Ingredients: cup catsup cup sugar

cup red wine vinegar cup onion (Vidalias are best)

teaspoon paprika teaspoon basil

Pinch of dill weed teaspoon Worcestershire sauce

cup extra-virgin olive oilSalt and pepper to taste

cup crumbled blue cheeseDirections:

1. Place first eight ingredients in a food processer or blender and process until smooth.2. Add olive oil in steady stream until mixture makes an emulsion.3. Fold in blue cheese crumbles and use as a dip for vegetables or dressing for iceberg

lettuce salad. Store in airtight container if not using right away. Can be stored in thefridge for up to a week.


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Colette Cope

Ingredients:

1 can Green Giant Mexicorn1 can black beans

onion1 jalapeno

6 Roma tomatoes2 avocados

cup fresh chopped cilantroSalt, pepper, ground cumin to taste

Directions:Chop up all fresh ingredients and toss everything together. This is great to serve with corn chips.

Matt Paul

Ingredients:

Small sweet peppers (these are the size of jalapenos but arenot hot, usually come in a variety of colors)

8-oz. brick of cream cheese8-oz. brick of pepper jack cheese

Panko bread crumbsFlour

2 or more eggs

Directions:

1. Preheat oven to 375F and prepare a baking sheet with nonstick foil.2. Cut peppers in half length-wise, and remove stems and seeds.3. Grate the brick of pepper jack cheese, and then stir in the cream cheese until well

combined.4. Spoon the cheese mixture into each pepper half until the cheese is even with the top of

the pepper.5. Once all the peppers have been stuffed, set up three plates or bowls: one with flour, one

with beaten eggs and a splash of water, and one with bread crumbs.6. Coat peppers with the flour, then egg, then bread crumbs, and place on the baking sheet.

Once all peppers are lined up on the sheet, spray with cooking spray.7. Bake until the cheese just starts to ooze out and the peppers are hot, usually about 20 to

30 minutes.

I usually use about 12 to 15 peppers, which makes about 24 to 30 poppers. Any leftover cheesecan be frozen to use another time.


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Colette Cope

Ingredients:

4 whole average-sized sweet potatoes (or 2 large)3 tablespoons olive oil

2 tablespoons taco seasoning1 cups grated sharp cheddar cheese

Optional toppings:

Fresh diced tomatoesChopped onions

AvocadoJalapenos

Lime wedgesSour Cream

Salsa, etc.Directions:

1. Heat oven to 425F. Lightly grease baking sheet with non stick cooking spray. Set aside.2. Peel sweet potatoes and cut into fries. (I cut mine into inch pieces).3. Place on baking sheet and toss with olive oil and taco seasonings.4. Bake for 45 to 60 minutes or until fries are to your desired crispness, flipping them every

10 to 15 minutes.5. Remove fries from oven and sprinkle cheese over top.6. Place back into hot oven for 30 seconds or until cheese has melted completely.7. Remove fries carefully from baking sheet onto serving platter and top with desired

toppings. Serve warm.

Baking time will depend on the thickness of your fries, so adjust accordingly!


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Mike Williams

Ingredients:

1 teaspoon ground cumin1 dash hot sauce

1 cup Italian salad dressing lb. flank steak, cut in strips

cup corn kernels cup cooked kidney beans

cup sliced red onion cup shredded cheddar cheese, low fat is okay

1 medium tomato, chopped7 cups salad greens

2 cups crushed corn chipsDirections:

1. Combine the cumin, hot sauce, and Italian dressing in a small bowl and mix well.Reserve cup of the dressing.

2. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour. In ahot skillet, fry the beef and cook until done. Drain fat. Allow the beef to cool.

3. In a medium bowl combine the beef with the corn, beans, onions, and cup of thedressing.

4. Refrigerate for several hours before serving.5. To serve, toss the beef and vegetable mixture with the salad greens, tomatoes, and cheese.

Add extra dressing if necessary and top with the crushed tortilla chips.Makes 6 servings.

Patty Piro

Ingredients:2 cans black beans, rinsed and drained

1 can black eye peas, rinsed and drained1 can sweet corn, drained

1 can white shoepeg corn, drained medium red onion, chopped

lb. Monterey Jack cheese with jalapeno peppers, cut into bite-sized pieces

Chopped red and yellow peppers ( cup each or to your liking)Dressing:

cup vegetable oil1/3 cup red wine vinegar package Sweetn Low

2 tablespoons Dijon mustard1 teaspoon chili oil

1 teaspoon ground chili pepper


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1 tablespoon cumin (key ingredient so add more to taste)Lots of cilantro, fresh preferred

Directions:

For the salad, combine all ingredients. For the dressing, combine all dressing ingredients and tossinto salad.

Debra Riek

Ingredients:1 package small cherry tomatoes

1 cup fresh basil leaves1 8-oz. block mozzarella cheese

2 tablespoons olive oilCoarse salt to taste

Directions:

1. Wash tomatoes and place in dish2. Chop Basil. Add to tomatoes.3. Cube mozzarella into bite size pieces. Add to dish.4. Drizzle with olive oil and toss.5. Sprinkle with salt and serve.

Variation:

Place one cherry tomato, one fresh basil leaf, and one bite size cube of mozzarella on toothpick.Place completed tooth picks on a platter and drizzle with olive oil or balsamic vinegar and serve.

Matt Paul

Ingredients:

Cooked, shredded chicken, 3-4 breastsShredded cabbage, small head

2 tomatoes, seeded & choppedCan of black olives, sliced

4-oz. container of crumbled feta cheeseGazebo Room salad dressing

Directions:

1. Combine chicken, cabbage, tomatoes, olives, and feta in a large bowl.2. Add enough Gazebo Room to moisten salad to your liking, I usually use about thebottle.

3. Let sit in the fridge for a couple hours or more.4. Serve on rolls, on top of a salad, in wraps, or whatever sounds good.

Inspired by the Mediterranean Chicken Salad from Cafe Fresco


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Courtney Hallowell

Ingredients:

1 head romaine lettuce cup olive oil

1 egg3 tablespoons red wine vinegar

tablespoon ground mustard seed3 tablespoons lemon juice

teaspoon saltBlack pepper, preferably freshly ground

cup parmesan cheese, grated1 garlic clove, crushed

1 teaspoons Worcesterchire sauce1 can anchovy filets, 2 ounce (optional)

Directions:1. Wash lettuce and wrap in paper towels or clean dish towels and refrigerate for about one

hour until crisp.2. In a medium bowl, whisk oil, Worcestershire sauce, ground mustard, vinegar, crushed

garlic, salt, and lemon juice until well blended.3. Bring 3 cups of water to a boil and carefully place the entire egg still in its shell into the

water and remove after one minute. After letting the egg cool, crack open and whisk intodressing.

4. (Optional) Whisk mashed anchovies into dressing and set aside your desired amount as asalad garnish.

5. Tear lettuce into appropriate sizes for a salad and place crisped lettuce in a large bowl.Pour the dressing over lettuce and toss until blended.

6. Top with cheese, pepper, and croutons if desired.Makes about 5 servings.

Colette Cope

Ingredients:

1 onion, chopped

cup olive oil2 carrots, diced

2 stalks celery, chopped3 cloves garlic, minced

2 teaspoon dried oregano2 bay leaves

2 teaspoon dried basil1 (14.5-oz.) can crushed tomatoes


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2 cups dry lentils8 cups veggie broth3 tablespoons butter

cup spinach, rinsed and thinly sliced2 tablespoons balsamic vinegar

Salt to tasteGround black pepper to taste

Directions:

1. In a large soup pot, heat oil over medium heat.2. Add onions, carrots, and celery; cook and stir until onion is tender.3. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils and add

water and tomatoes.4. Bring to a boil. Reduce heat, and simmer for at least 1 hour.5. Stir in the butter until melted. When ready to serve stir in spinach, and cook until it wilts.6. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Patty Piro

Instructions:

2 tablespoons white wine vinegar3 tablespoons honey

teaspoon dry mustard teaspoon celery salt

teaspoon paprika cup olive oil

cup pecan halves cup sugar

2 heads red leaf lettuce, torn into pieces1 can (15-oz.) mandarin oranges, drained

1 cup chopped celery

Directions:

1. To make dressing, combine vinegar, honey, dry mustard, celery salt, paprika, and oliveoil in a small screw-top jar. Shake vigorously until blended.

2. Combine pecans and sugar in medium saucepan over medium heat. Cook and stir untilsugar is melted and pecans are coated. Remove from heat and place on parchment paper;separate nuts. Cool completely.

3. When ready to serve, combine lettuce, oranges, sugared pecans, and celery. Drizzle withsalad dressing, toss, and serve.


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Mike Williams

Ingredients:

medium onion, chopped cup butter or margarine3 cups water

2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes1 bay leaf

1 teaspoon celery salt1 teaspoon salt

3 cups diced potatoes1 cup thinly sliced carrots

cup water2 tablespoons flour

1 can evaporated milk, low fat okayDirections:

1. Saut the onions in butter until onions are clear but not brown.2. Add water, bouillon, bay leaf, celery salt, salt, potatoes, and carrots to pot.3. Simmer until potatoes and carrots are tender.4. Combine water and flour; add to pot.5. Add milk.6. Simmer for 10 minutes. Dont let it boil, or it will curdle (this wont ruin the flavor, but it

doesnt look as good).Makes 6 to 8 servings.

Katie Carpenter

Instructions:

4 large sweet potatoes, peeled and 1 diced1 large red onion chopped

cup extra virgin olive oilSalt and freshly ground black pepper

1 to 2 tablespoons minced fresh jalapeo pepper1 clove garlic, peeled

Juice of 2 limes2 cups cooked black beans, drained (canned are fine)1 red or yellow bell pepper, seeded and finely diced

1 cup chopped fresh cilantro


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Directions:1. Heat oven to 400F. Put sweet potatoes and onions on a large baking sheet, drizzle with

two tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt andpepper.

2. Roast, turning occasionally, until potatoes begin to brown on corners and are just tenderinside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix withdressing.

3. Putjalapeo pepper in a blender or mini food processor along with garlic, lime juice,remaining olive oil and a sprinkle of salt and pepper. Process until blended.

4. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing andcilantro. Taste and adjust seasoning if necessary.

5. Serve warm or at room temperature, or refrigerate for up to a day.

Stephanie Jack

Ingredients:1 (3.5-oz.) link sweet Italian sausage, casings removed (I prefer turkey sausageless fat)

1 cup chopped onions2 cloves garlic, minced

5 cups beef stock1/3 cup water

cup red wine (can make with or without the wine)4 tomatoes, peeled, seeded, and chopped (or an 8 oz. can of diced tomatoes)

1 cup chopped carrots teaspoon dried basil

teaspoon dried oregano1 cup tomato sauce

1 zucchini, chopped8-oz. fresh (not frozen) cheese tortellini

1 green bell pepper, chopped2 tablespoons grated parmesan cheese for topping

Directions:1. Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well

browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5more minutes.

2. Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce.Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that maysurface.

3. Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, oruntil tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.


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Elizabeth Gnazzo

Ingredients:

4 chicken breasts cup Gazebo Room dressing, separated as and cups

red onion, diced cup celery, diced

cup red and/or green peppers, diced cup cucumber, seeded and diced (you may wish to peel some of the skin off)

2 to 3 tablespoons mayonnaise

Directions:

1. For best flavor, this should be started the day before; good flavor with as little as 2 to 3hours preparation time also.

2. In a flat baking dish, place chicken breasts, pierce with fork, pour cup dressing overthem and marinate in fridge, turning breasts occasionally to marinate for at least an houror two up to a day ahead of time.

3. In bowl, place diced vegetables, pour remaining cup dressing and toss; refrigerate andtoss occasionally until you are ready to make salad.

4. Bake, broil or grill chicken breasts until juices run clear and meat is cooked; allow meatto cool before you dice for salad.

5. Combine meat with diced vegetables and add mayonnaise.6. Serve in pita pockets.

Plenty for 4 to 6 sandwiches.


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Colette Cope

Ingredients:

1/3 cup all-purpose flour3 cups low-fat milk, divided

7 oz. prepackaged pesto cup grated Parmesan cheese, plus additional for garnish, optional

1 teaspoon salt teaspoon ground black pepper

2 teaspoon olive oil1 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into -inch

pieces1 small jar artichoke hearts, chopped into bite size pieces

1 clove garlic, minced (about 1 teaspoon)16 no-cook lasagna noodles (9-oz.)

2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

Directions:

1. Preheat oven to 350F.2. Whisk flour and cup milk in saucepan until smooth. Gradually whisk in remaining

milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or untilthickened.

3. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.4. Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not

tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1minute, and season to taste with salt and pepper. Remove from heat.

Mike Williams

Ingredients:

2 lbs. flank steaksGarlic powder, to coat

Coarsely ground pepper, to coatRed pepper flakes, to coat

Cumin, to coat

cup lemon juice10 small flour tortillas

1 small head of cabbage, chopped1 jar jalapenos, with juice

6 limes, quartered


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Coat meat generously with garlic powder, black pepper, red pepper flakes, and cumin andsqueeze lemon juice or bottled lemon juice all over turn and repeat same on opposite side ofmeat.

Directions:

1.

Let marinate for 24 hours (6 hours before grilling, flip meat).2. Grill meat on barbeque until done.3. Dice in small pieces, put in bowl.4. Grill small wheat flour tortillas on grill till warm or grill marks.5. Put meat on tortillas, add cabbage and jalapenos squeeze fresh lime over the top, roll and

eat.Makes 8 servings.

Colette Cope

Ingredients:1 cup frozen baby peas (not thawed)

cup heavy cream teaspoon dried hot red-pepper flakes

1 garlic clove, smashed3 cups packed baby spinach (3 oz.)

1 teaspoon grated lemon zest1 teaspoons fresh lemon juice

1 pound dried gnocchi (preferably De Cecco) cup grated parmesan

Directions:

1. Simmer peas with cream, red-pepper flakes, garlic, and teaspoon salt in a 12-inchheavy skillet, covered, until tender, about 5 minutes.

2. Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Removefrom heat and stir in lemon zest and juice.

3. Meanwhile, cook gnocchi in a pasta pot of boiling water until al dente. Reserve cuppasta-cooking water, then drain gnocchi.

4. Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat.Thin with additional cooking water if necessary.

Debra Riek

Ingredients:

4 to 6 boneless chicken breasts2 to 3 cups shredded parmesan cheese

2 teaspoons dried basilSalt and pepper to taste

1 to 2 bunches asparagus


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Olive oil2 to 3 tablespoons lemon pepper seasoning

1 cup fresh basil leaves1 large tomato, diced

Directions:

Asparagus:1. Set oven to 425F.2. Using one to two baking sheets with rims, cut off the bottom part of the asparagus stalks.3. Cut the remaining stalks into halves or thirds and place on the baking sheet(s).4. Drizzle olive oil over and then the lemon pepper seasoning. Toss the asparagus to ensure

it is evenly coated, place the baking sheets in the oven and bake for 15 minutes.5. Take the sheets out of the oven and turn the asparagus over and put back into the oven for

another 10 minutes. My kids will even eat it!Chicken:

1. In a large skillet, add the olive oil and heat to medium-high heat.2. In a flat bowl or dish, combine the shredded parmesan cheese with the salt, pepper, and

seasoning and mix together.3. One at a time, place the chicken breasts into the cheese mixture and coat both sides.Place the coated chicken breasts into the heated skillet and cook through (4 to 5 minuteson one side, turn and cook another 2 to 3 minutes or until cooked through). Cooking timemay vary depending on the size of the chicken breasts. Dont move the chicken aroundonce it is in the skillet, let it cook for the designated time so the cheese melts and adheresto the chicken breast before turning.

4. When done, place on a platter, top with fresh basil and diced tomato and serve withasparagus.

Ron Hetrick

Ingredients:

lb. ziti36 oz. (1.5 24-oz. jars) pasta sauce

75 thin slices of Pepperoni1 cups mozzarella cheese

cup parmesan cheeseDirections:

1. In a large saucepan, cook ziti per package instructions.2. In a medium saucepan, combine pasta sauces and pepperoni. Cook on medium-high for

15 minutes, stirring occasionally.3. Combine ziti, pasta sauce/pepperoni mixture, and mozzarella cheese in casserole dish.4. Sprinkle parmesan cheese on top.5. Bake uncovered at 400F for 20 minutes.

For best flavor, I recommend using one 24-oz Jar Ragu Robustu Sauted Onion andGarlic Pasta Sauce and half a jar ofEmerils Kicked Up Tomato Pasta Sauce.


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Colette Cope

Ingredients:

6 tablespoons reduced-fat peanut butter4 tablespoons roasted sesame oil

4 tablespoons low sodium soy sauce4 tablespoons sherry or mirin (rice wine)

2 tablespoons rice vinegar2 tablespoons sugar

teaspoons red pepper flakes2 tablespoons olive oil

10 oz. long noodles, such as udon or spaghetti lb. Napa cabbage, shredded (about 4 cups)

1 package extra firm tofuSalt to taste

Ground black pepper to tasteDirections:

5. Drain tofu for 30 minutes and cut into bite-sized pieces.6. Saut tofu in olive oil in a sauce pan until crisp. Season with salt and pepper to taste. Set

aside.7. Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red

pepper flakes in saucepan.4. Cook noodles according to package directions.5. Meanwhile, place cabbage in colander over sink. Warm sauce over medium-low heat.6. Drain noodles over cabbage in colander to wilt cabbage.7. Transfer noodles and cabbage to serving bowl, add sauce and tofu, and toss until

combined.

Debra Riek

(We include chicken so our kids will eat ityou could do it with just shrimp)

Ingredients:

1 to 2 lbs. shrimp, peeled and deveined2 garlic cloves, minced2 to 3 tablespoons olive oil

1 to 1 cups dry white wine or chicken broth1 tablespoon prepared mustard

2 to 3 tablespoons Worcestershire sauce to cup butter, softened or melted

1 teaspoon salt


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1 to 2 lemons juiced, depending on your preference of lemon taste1 to 1 lb. thin spaghetti or angel hair pasta

cup fresh parsleyParmesan cheese

Directions:1. Heat a large pot of water to boiling and following cooking directions for pasta.2. Cube the chicken into or 1 inch cubes and cook in oil in a skillet over medium high

heat until cooked through, about 6 to 8 minutes. While chicken is cooking, peel anddevein shrimp if needed.

3. Remove chicken from skillet and place on a plate or in a bowl big enough to hold thechicken and shrimp. Add shrimp and cook until the shrimp turns pink, about 2 to 3minutes.

4. Remove the shrimp and place with the chicken. Stir in the white wine or chicken broth,mustard, Worcestershire sauce, butter, and lemon juice and cook over high heat for 2 to 3minutes, stirring often.

5.

Add the chicken and shrimp back to the sauce and cook on medium heat for another 1 to2 minutes until warmed through and evenly coated with the sauce.6. Place in a large bowl and serve with the pasta. Sprinkle with Parmesan cheese and fresh

parsley.

Colette Cope

Ingredients:

Frozen pie crust

Filling:1 10-oz. package frozen spinach, thawed, all liquid squeezed out

cup finely chopped red onion cup shredded mozzarella cheese

10 cherry tomatoes, halvedQuiche Batter:

2 eggs1 cup low-fat milk

Pinch ground nutmegDirections:

1. Preheat oven to 350F.2. Par bake pie crust according to directions3. To make filling: Stir together spinach and onion. Sprinkle mozzarella cheese over Crust.

Top with spinach mixture. Arrange tomato halves over quiche.4. To make quiche batter: Whisk together all ingredients in medium bowl. Season with salt

and pepper, if desired. Pour Quiche Batter over Filling in Crust. Set quiche on bakingsheet, and bake 45 to 50 minutes, or until top is brown and center is set.


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Miranda Metz

Theres lots of pureeing recipe books out there, but Im a working mom and that extra step

rarely happens, so heres my basic recipe for my Sam-burgers which can be followed and

adjusted anytime you use ground meat in your cooking.

Ingredients:

Three kinds of vegetables (see step 2)Ground meat

Whole grain breadStale crackers

Fresh parsley and other herbs

Directions:

1.

You need a food processor, mine is a mini version that takes up little count space and iseasy to clean (they cost around $15).2. Pick at least 3 veggies that can be cooked. Really, you cant mess this up. My go-to

combo is onion, red pepper, garlic and carrot. Other suggestions are squash, pumpkin,tomato, kale, spinach, mushrooms, cabbage, cauliflower, etc.

3. The ratio that you want to shoot for is to have your mound of ground-up veggies to beabout the size of your mound of meat. Worried that you over did it? No worries, justadd more breadcrumbs.

4. Ah, yes, the bread crumbs! While youre at it with the processor, throw in slices of somegood quality whole grain bread, and some stale crackers (or those health-food ones thatyou bought thinking youd get your kid to eat flax). Go for a mound of breadcrumbs that

is about half the size of my lump of ground meat and then adjust as you start to mix.5. Spice it up! Throw in a big hand full of ground up fresh parsley (use the handy-dandy

mixer again), and then any other fresh herbs that you have on hand or growing in thegarden are fair game to mix in. Have fresh cilantro? Cool, make mixture Mexicaninspired with green peppers, onions, squash, cumin, paprika you get the idea. Make thespices match up with the herbs that you add to the mix.

6. Now you just simply grill or bake them up. Switch it up from personal sized meatloaves(they cook way faster than one big loaf) to hamburgers, to meatballs to using it to stuffmanicotti or cabbage. Serve it with everything from rice, to pasta, to just a bun with someketchup. You know all the goodness thats in there, so side dishes can be simple, andnothing to stress over if they dont get eaten. (Ive even been known to serve with chips,

and guilt-free since the veggies are all there!)7. The leftovers burgers/balls/loaves can be frozen, and pulled out later for a quick

microwave meal when you just dont feel like cooking.


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Colette Cope

Ingredients:2 tablespoons olive oil

1 medium onion, diced (about 1 cup)3 cloves garlic, minced (about 1 tablespoon)

teaspoon crushed red pepper flakes2 lb. kale, cut into 1-inch pieces (about 12 cups)

1 14.5-oz. can diced tomatoes1 cups low-sodium vegetable broth

teaspoon salt1 15-oz. can cannellini beans, drained and rinsed

1 12-oz. package whole-wheat spaghetti

cup grated parmesan cheeseDirections:

1. Heat oil in skillet over medium-high heat.2. Saut onion in oil 5 minutes, or until softened.3. Stir in garlic and red pepper flakes.4. Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally.5. Add remaining kale, tomatoes, broth, and salt.6. Cover, and bring to a boil.7. Reduce heat to medium, and simmer 15 minutes, or until soupy, tossing occasionally.8. Stir in beans.9. Cook spaghetti according to package directions.10.Drain, and return to pot with kale mixture.11.Cook 2 minutes over medium heat or until pasta absorbs most of liquid.12.Sprinkle with Parmesan, and season with salt and pepper.

Elizabeth Gnazzo

Ingredients:

1 lb. ground beef cup hot sauce of your choice

1 tablespoon chopped garlic teaspoon mustard powder

teaspoon basil teaspoon cilantro

teaspoon dill weed3 tablespoons steak sauce

12 tablespoons crumbled blue cheese for each burger (if desired)


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Directions:

1. Mix ground beef with herbs and sauces well, but do not over-mix or burgers will betough.

2. Form pattiesfor an extra kick, one or two tablespoons crumbled blue cheese can besandwiched in the center of each patty, or added as a topping once burgers are grilled (or

broiled) to preference. If you must squeeze the juices from the patties while cooking, waituntil just before removing patties from grill or broiler, or else your meat will be dry.

Makes 6 to 8 burgers.


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John Layne

It's guaranteed to satisfy anyone's craving for a rich dessert. The "42" reference comes from theradio play of The Hitchhiker's Guide to the Galaxy that WITF broadcast back in the 1980's. It's

the answer to the question of the meaning of life, the universe and everything.

Ingredients:

Crust:

12 Zwieback, rolled and squashed to crumbs (or use food processor)3 tablespoons sugar

5 tablespoons melted butterMiddle layer:

3 (8-oz.) package cream cheese at room temperature1 cup sugar

3 tablespoons fresh squeezed lemon juice1 teaspoon real vanilla extract

4 eggsTop layer:

1 pint sour cream1 tablespoon lemon juice

6 teaspoon sugar1 teaspoon vanilla

Directions:

Crust: Mix Zweiback, sugar and butter; press tightly into the bottom of a 9 inch springform pan.Save some crumbs to sprinkle as a topping.

Middle layer: Mix cream cheese, sugar, eggs, lemon juice and vanilla. Mix these ingredientswith an electric mixer until smooth. Pour over crust and bake for 35 minutes at 350F. Removefrom oven and let stand for at least 10 minutes.

Top layer: Mix the sour cream, sugar, lemon juice and vanilla. Spread over cheese cake andsprinkle with reserved Zweiback crumbs over the top. Put cheese cake back in oven for 5minutes at 425F. Let the cheese cake cool completely before you refrigerate.

Note: Do not leave the cheese cake in the springform pan any longer than necessary after it has

cooled as it could take on a metallic taste from the pan. If the pan has a non-stick coating this isnot so much of a problem.


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Joanna Cassaro

These crunchy, low-fat, rusk-type cookies are fashioned after the Tuscan Biscotti di Prato, butthey have an unusual added ingredient: basil. I make two versions, one with the traditional anise

flavor and the other inspired by the sweet, strong flavor of lemon basil. Try a batch of each.Ingredients:

About 3 cups unbleached flour teaspoon baking powder

teaspoon baking sodaLarge pinch salt1 cups sugar

3 extra-large eggs teaspoon pure vanilla extract

1 tablespoon lemon zest or 1 teaspoon aniseed, bruisedGenerous cup chopped lemon basil or anise basil leaves

2/3 cup sliced almonds, toasted and ground

Directions:1. Preheat the oven to 375F. Butter and flour two baking sheets.2. In a medium bowl, stir together 3 cups of the flour, the baking powder, baking soda, salt,

and sugar. Make a well in the center and add the eggs; beat them with a fork in the well.Add the vanilla and the lemon zest and lemon basil or aniseed and anise basil, and stirwith a fork; begin incorporating the flour mixture. After youve mixed in most of the

flour, add the ground almonds and blend well.

3. With the remaining cup of flour, flour a flat surface and your hands and turn the doughout onto the floured surface. Knead the dough (it will be sticky), working in theremaining flour and a little more if you must. Divide the dough into two pieces. Rolleach into a cylinder 2 to 2 inches wide. Place the cylinders on one of the preparedbaking sheets and bake for 25 minutes.

4. Remove the sheet from the oven and reduce the temperature to 300F. Cut the rollsdiagonally into slices to inch thick. Arrange these on two baking sheets and bake for15 minutes.

5. Turn over the biscotti and bake for 15 minutes longer.6. Cool the biscotti on baking racks. Pack them into tins with tight-fitting lids. They are

better the second day after baking, and they keep well for several weeks.

Enjoy! These freeze well and are so good long after the basil has been hit hard by the frost in thefall. Dip into a hot cup of tea or coffee in the morning or after dinner. And if you all need a pickme up during the 4 oclockslump, this will do the trick.


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Debra Riek

Ingredients:2 cans (21-oz. each) cherry pie filling

1 can (14-oz.) sweetened condensed milk1 can (8-oz.) crushed pineapple, undrained

1 container (12-oz.) whipped topping, thawed

Directions:

1. In a bowl, combine pie filling, sweetened condensed milk, and pineapple with juice.2. Fold in whipped topping. Spread into an ungreased 13x9 pan, cover and freeze until

firm; at least 8 hours or overnight.3. Remove from freezer ten to fifteen minutes before serving and cut into squares.


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IndexAsparagus, Artichoke, and Pesto Lasagna, page 16Authentic Mexican Tacos, pages 16-17Beef Fajita Salad, page 8Black Bean Salad, pages 8-9

Buffalo Chicken Dip, page 4Caprese Salad, page 9Cheese Cake 42, page 25Chicken Salad, page 9Desserts, pages 24-27Field Club Dressing, page 4Fiesta Dip, page 5Frozen Fruit Fluff, page 27Homemade Caesar Salad, page 10Lemon Basil Biscotti, page 26Lemon Gnocchi with Spinach and Peas, page 17

Lentil Soup, pages 10-11Main Dishes, pages 15-23Parmesan Crusted Chicken with Asparagus, pages 17-18Pecan Mandarin Orange Salad, page 11Pepperoni Ziti, page 18Potato Carrot Soup, page 12Roasted Sweet Potato Salad with Black Beans and Chili Dressing, pages 12-13The Sam-Burger, page 21Sausage and Tortellini Soup, page 13Sesame Peanut Noodles with Cabbage and Tofu, page 19Small Dishes, pages 2-6Shrimp and Chicken Scampi, pages 19-20Soups and Salads, pages 7-14Spinach and Tomato Quiche, page 20Summertime Chicken Salad, page 14Sweet Pepper Poppers, page 5Sweet Potato Nacho Fries, page 6Tuscan Spaghetti with kale and Cannellini Beans, page 22Zesty Buffalo Burgers, pages 22-23

Witf Cookbook

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