Linguine with Hot Garlic and Shrimp and Sugar Snap Peas

I cut this out of a magazine, must have been an advertisement for Contadina.

1 pound large shrimp, peeled and deveined
2 tsp lemon juice
4 cloves garlic, crushed
1/2 tsp crushed red pepper
1 1/2 cups small sugar snap peas (I use a bag of frozen)
   Or 1 pound fresh asparagus, trimmed and cut into 2" pieces
3 T olive oil, divided
9 oz pkg linguine, cooked and kept warm
1-10 oz container refrigerated light Alfredo sauce (I've used the jar that has low fat, can't remember the brand)

• Toss  shrimp, lemon juice, garlic, and red pepper in a small bowl; cover and let stand 15 minutes.

• Saute peas in 2 T olive oil in a large heavy skillet over med-high heat until tender; Transfer to a bowl and keep warm.

• Heat remaining 1 T olive oil in skillet; add shrimp mixture. Saute 4 minutes or until shrimp turn opaque.

• Stir in sauce. Cook 2 minutes or until hot, stirring constantly. Toss with linguine and peas.

Yield: 4 servings.

Zucchini Lasagna

Another Contadina recipe.  Haven't actually made this but I will. Funny, the recipe doesn't show cook 
temp! I'll assume it's a 350 oven, cook time 1 hour 10 minutes, tho that seems a bit long to me.

•  24 oz. Contadina® Tomato Sauce 
• 1 14.5 oz. Can Contadina® Stewed Tomatoes with Onions, Celery,  Green Peppers
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1 tsp. Italian seasoning
• 1/8 tsp. pepper
• 1 lb. ground beef
• 3/4 tsp. seasoned salt
• 6 zucchini sliced 1/8-inch thick
• 2 cups mozzarella cheese, shredded
• 15 oz. ricotta cheese
• 3 Tbsp. Parmesan cheese, grated

1. COMBINE tomato sauce, stewed tomatoes, salt, sugar, Italian herb seasoning and pepper in medium saucepan. Simmer uncovered 25 minutes, stirring occasionally.

2. Meanwhile, BROWN beef in medium skillet; drain. Stir in seasoned salt and tomato sauce mixture. Butter bottom of 13 x 9-inch baking dish.

3. LAYER bottom of dish with half of zucchini slices; sprinkle lightly with salt. Spread half of ground beef mixture over zucchini. Sprinkle with mozzarella cheese and evenly spread all the ricotta cheese. Top with remaining zucchini slices; sprinkle lightly with salt. Spread with remaining beef mixture. Sprinkle Parmesan cheese on top.

Fettuccine with Creamy Pesto Chicken

Give credit to the back of the box! San Giorgio, thank you! My copy dates to December of 2002.

1 pkg. (12 oz.) Fettuccine, uncooked
1 tablespoon olive oil
1 lb. boneless skinless chicken breasts, cut into thin strips, seasoned with salt and ground black pepper
1 jar (7 oz.) roasted red pepper, drained and chopped
1-1/4 cups light cream
1/3 cup (about one-half 7 oz. container) prepared pesto
1/2 teaspoon salt
Grated Parmesan cheese (optional)

Cook pasta according to package directions; drain. Meanwhile, in large skillet over medium heat, heat oil; add chicken. Cook, stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Add roasted red pepper; cook 1 minute. Add cream and simmer until thickened, about 3 minutes. Remove from heat and stir in pesto and salt. Toss hot pasta and sauce; sprinkle with cheese, if desired. 8 servings (1 cup each).

Refrigerator Roll Dough

Another recipe from Cora! This is a great make-ahead addition to any meal. Makes the kitchen smell so mmmm good!

3/4 cup hot water
1/2 cup sugar
1 T salt
1/3 cup shortening
2 pkgs active dry yeast
1 cup warm, not hot, water
1 egg, beaten
5 1/4 cups (about) all purpose flour

Combine hot water, sugar, salt, shortening. Cool to luke warm (I think it's 110 degrees.)
Sprinkle yeast over warm water in a large mixing bowl; stir until dissolved.
Stir in lukewarm water mixture.
Add egg and 2 1/2 cups of the flour; beat until smooth.  Stir in remaining flour and beat 1 minute.  Dough will be soft.
Place dough in greased bowl; brush top with soft shortening ( I usually just flip it over so each side gets oiled.)  Cover tightly with wax paper or aluminum foil . Store in refrigerator until doubled in bulk (dough may be kept 2 week in refridgertor.)

Pan Rolls: Divide dough in half. Form each half into a roll about 12 inches long and cut each roll into 16 equal pieces.  Form each piece inot a smooth ball and place in 2 greased 8" layer or square pans, about 1/4" apart.  Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Brush lightly with melted butter or margarine.  Bake at 375 for about 20 minutes.  Makes 32 rolls.

Blueberry Griddle Cakes

From "Cora's Country Cookbook", Cora being the Wicked Witch of the West! The book was published by Maxwell House Coffee in 1977! I think it was free by mail with a Maxwell House label!

1 1/4 cups sifted flour
2 T sugar
1 1/2 tsp baking powder
3/4 tsp salt
1 egg, well beaten
1 cup milk
3 T cooking oil
1 - 1 1/2 cups fresh blueberries

Sift flour with sugar, baking powder and salt.  Combine egg, milk, and oil.  Add to flour mixture, mixing just until flour is dampened.  Batter will be lumpy. Add berries. Bake on a hot griddle (350) - Serve with syrup. Makes 10 - 12 four inch griddle cakes. Recipe may be doubled using 1/3 cup oil.

Pumpkin and Cream Cheese Roll-up

Great for Thanksgiving or Christmas or anytime for that matter.

3/4 cup sifted all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1/2 tsp salt
3 eggs, slightly beaten
1 cup sugar
2/3 cup canned solid-pack pumpkin
1 cup chopped walnuts
Cream cheese filling below

Preheat over to 375. Grease(Pam Spray) a 15 x 10 x 1 inch jelly roll pan. Line with wax paper or parchment paper. Spray the paper with Pam.

• Sift flour, baking powder, cinnamon, pumkin pie spice, nutmeg and salt onto wax paper.
  
• Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin.  Stir in sifted dry ingredients all at once.  Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts.
  
• Bake in preheated oven for 15 minutes or until center springs back when lightly touched with fingertip.
  
• Loosen cake around edges with a knife. Invert onto a clean damp towel dusted with confectioners' sugar; peel off wax paper. Trim 1/4" from all sides.  Roll up cake and towel together from short side.  Place seam-side down on wire rack; cool completely.
  
• Unroll cake. Spread with Cream Cheese Filling. Reroll cake. Refrigerate until ready to serve.

Cream Cheese Filling: Beat together 1 cup sifted confections' sugar, 1 package (8 oz) softened cream cheese, 6 T butter, and 1 tsp vanilla until smooth.
10 Servings.

Barbecue Pork and Beef Sandwiches (file this one as not so good)

The recipe, cut from a magazine many, many years ago, is yellowed and stained. According to the note is was originally published in the November 1975 issue of Crockery Cooking: "cooking time ranged from 2 - 12 hours, perfect for the mid-70's, when more and more women were entering the work force and there was a rising need for meals that could be assembled quickly and cooked without close supervision!" Before the fast food revolution I guess, and before microwaves were a staple in every kitchen.  Great in a crockpot for a large crowd.

Combine in a 3-5 quart crock pot:
1 1/2 pounds beef for stew, 1 1/2 pounds pork cubes, 2 cups chopped onions, 3 green peppers, chopped, one 6 oz can tomato paste, 1/2 cup packed brown sugar, 1/4 cup cider vinegar, 1/4 cup chili powder, 2 tsp salt (not so much!), 1 tsp dry mustard, 2 tsp Worcestershire sauce.
Cover; cook on high 8 hours. With wire whisk, stir mixture until meat is shredded.
Serve on hard rolls, hamburger or hot dog rolls, toasted. Our friends like to add coleslaw to the sandwich.

If you prefer to cook on range, use 6 qt dutch oven, prepare as above but add 1 cup water; Simmer 3 hours.