Carolyn's Antipasto Salad

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 bag artichoke heart
• 1/2 cup bermuda onion, chopped
• 8 ounces mushrooms, quartered
• 1/2 cup roasted red pepper, sliced
• 1 cup black olives
• 1 cup sliced roma tomato
• 1/4 lb salami, cubed
• 1/4 lb pepperoni, slices
• 1/4 lb mozzarella cheese, cubed
• 1 package good seasons italian dressing
• balsamic vinegar
• good quality olive oil

Recipe

• 1 mix all salad ingredients except for cheese.
• 2 mix dressing according to directions on package substituting the vinegar& oil called for with the balsamic vinegar and olive oil.
• 3 pour over salad ingredients and toss.
• 4 allow salad to marinate in the fridge for at least 3 hours preferably over night.
• 5 to serve, toss in the cheese and allow salad to come to room temperature for the best flavor.

Crock Pot Chicken Over Pasta

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 3 boneless skinless chicken breasts
• 1 cup low sodium chicken broth
• 1/4 teaspoon season-all salt
• 1/4 teaspoon italian seasoning
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• salt & pepper, to taste
• 1 (10 3/4 ounce) can cream of chicken soup
• 4 ounces cream cheese, softened
• 8 ounces medium egg noodles

Recipe

• 1 pour the broth into a crock pot then add the chicken & spices. cook on high for 2.5 hours or on low for 5 hours.
• 2 remove the chicken & shred, place back in the pot. mix in the soup & cream cheese, stir until melted. cover with the lid & continue to cook on low for 30 minutes.
• 3 during the last 10 minutes cook the noodles as directed on the package. once done, drain & add to the chicken mixture. serve hot.

Easy French Or Italian Bread

Total Time: 3 hrs 35 mins Preparation Time: 3 hrs 5 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 cups warm water
• 1 tablespoon sugar
• 1 tablespoon active dry yeast
• 1 tablespoon salt (heaping tbs)
• 7 cups flour

Recipe

• 1 proof yeast with sugar in water until foamy.
• 2 combine water with 4 cups flour, mix and let sit 15 minutes.
• 3 in a mixer with a dough hook add in flour by the cup until it reaches a smooth consistency and forms a ball that pulls away from the bowl, should be about 3 more cups (7 total).
• 4 knead by hand or in mixer until smooth and elastic, about 5-10 in a mixer.
• 5 rise until double, about an hour. punch down, rise another hour.
• 6 divide into pieces and form loaves (either 3 italian shape or about 5 long french loaves).
• 7 rise one last time, 30-45 minutes, slash tops with a sharp knife and bake at 400 for about 30 minutes until the loaves sound hollow.

Dairy-free Lasagne

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 brown onion (large finely chopped)
• 3 garlic cloves (minced)
• 2 tablespoons oregano (fresh leaves chopped)
• 500 g ground beef (mince)
• 5 anchovies (chopped optional)
• 1/4 cup tomato paste
• 1/2 cup dry wine
• 2 (400 g) tomatoes (diced italian)
• 50 g chocolate hazelnut spread (nuttelex spread specified)
• 1/4 cup plain flour
• 2 cups soymilk
• 125 g soy cheese (1/2 cup grated)
• 150 g lasagna sheets

Recipe

• 1 heat oil in a saucepan oven medium-high heat and add onion, garlic and oregano and cook for 5 minutes or until onion has softened and add mince and cook stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
• 2 add anchovies (if using) and tomato paste and cook, stirring, for 1 minute and then add wine and cook for 2 minutes or until reduced by half and then add tomato and bring to the boil and then reduce heat or medium and simmer for 10 to 15 minutes or until thickened.
• 3 preheat oven to 160c (180c fan forced.
• 4 grease a 5cm deep, 22cm 32cm (base measurement) baking dish and melt spread in a saucepan over medium heat and add flour and cook, stirring, for 1 minute or until bubbling and then gradually add milk, whisking for 2 minutes or until thick and the stir in 1/2 cup cheese until dissolved.
• 5 arrange 1/4 lasagne sheets over base of prepared baking dish, breaking to fit and then spoon 1/4 mince mixture over lasagne sheets and then spoon over 1/2 cup of sauce and then repeat layers 3 times, finishing with remaining cheese.
• 6 bake for 35 to 45 minutes or until golden and pasta tender and let stand for 10 minutes before serving.

Cheesy Easy Stuffed Shells

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb ground beef or 1 lb italian sausage
• 1 onion, chopped
• 1 garlic clove, minced
• 2 (10 ounce) jars spaghetti sauce
• 16 ounces mozzarella cheese
• 1 (12 ounce) box jumbo pasta shells

Recipe

• 1 brown ground beef or italian sausage.
• 2 drain meat and add onion and garlic; mix well.
• 3 add 1 jar of spaghetti sauce; mix well and simmer for 20 minutes.
• 4 add half of the cheese; mix well.
• 5 cook shells according to package.
• 6 pour some of the spaghetti sauce on bottom of greased pan.
• 7 stuff shells with meat mixture.
• 8 place shells in pan, cover with remaining spaghetti sauce and cheese.
• 9 bake at 350°f for about 40 minutes or until cheese is melted and browned.

Buttery Brie And Pear Bites

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup walnuts, chopped
• 1/2 tablespoon unsalted butter
• 8 slices italian bread
• 8 ounces brie cheese, 8 slices
• 1 fresh pear, cored and sliced 1/4-inch

Recipe

• 1 melt butter in a small pan over medium-high heat
• 2 add walnuts and toast until lightly browned, about 2 minutes.
• 3 remove from heat and set aside.
• 4 preheat oven to 300°f.
• 5 on the bread slices, place equal amounts of the walnuts, and, pear, and top with brie.
• 6 place on a baking sheet and bake until cheese is melted about 10 minutes.

Baked Cannelloni

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 (19 ounce) package johnsonville® italian sausage links, decased
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 ounces mushrooms, finely chopped
• 12 ounces mozzarella cheese (cubed or shredded)
• 2 egg yolks
• 6 tablespoons butter
• 6 tablespoons flour
• 3 cups milk (not skim)
• 12 cannelloni pasta shells
• 1/2 cup grated mozzarella cheese
• 1/4 cup shredded parmesan cheese
• 1 teaspoon dried oregano

Recipe

• 1 make the filling:.
• 2 in a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid. once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks.
• 3 stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. set aside.
• 4 to make a béchamel sauce:.
• 5 melt butter in a medium saucepan over medium heat. add flour and stir until well incorporated. slowly, add milk and whisk together until smooth. continue whisking until sauce comes to a slow boil and starts to thicken. stir half this sauce into the sausage mixture. (reserve the other half to pour on top of the cannelloni.) add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
• 6 cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
• 7 preheat oven to 400*. spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9x13” oiled baking dish. spoon filling into each pasta tube. start from one end and using your finger to push the filling all the way through.
• 8 nestle the cannelloni in the sauce and cover with remaining béchamel sauce. top with mozzarella and parmesan cheese and a sprinkling of oregano.
• 9 bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. remove from oven, let stand for 5 minutes then serve.