PASTA ROSA-VERDE

8 oz. dried ziti or mostaccioli pasta

1 med. onion, thinly sliced

2 cloves garlic, minced

1 T. olive oil

1 tsp salt

4-6 med. tomatoes seeded and coarsely chopped (3 c.)

½ tsp. freshly ground black pepper

¼ tsp. crushed red pepper (opt.)

3 c. arugula, watercress and/or spinach, coarsely chopped

¼ c. pine nuts or slivered almonds, toasted

2 T. crumbled Gorgonzola or other blue cheese or feta

            Cook pasta according to package directions. Drain. Cover and keep warm. Meanwhile, in a large skillet, cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomatoes, salt, black pepper and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until tomatoes are warm and release some of their juices. Stir in arugula, watercress or spinach and heat just until greens are wilted. To serve: Divide pasta among individual serving bowls. Top with tomato mixture. Sprinkle with toasted pine nuts or almonds and cheese. Makes 4 to 6 servings.

SHERRY-BAKED BEEF TENDERLOIN

1 whole trimmed beef tenderloin, 3- to 5-lbs. (allow 3 to 4 servings per lb.)

2 T. soft butter or margarine

1 ½ lbs sliced mushrooms and sauce ingredients

Sherry Sauce Ingredients:

½ c. finely chopped green onion

1 tsp. Dijon mustard

2 T. soy sauce

2 T. melted butter or oleo

¾ c. dry cocktail sherry

            Sauté 1 ½ pounds sliced fresh mushrooms lightly in a little oleo or butter and set aside (and keep warm). Place tenderloin in shallow pan. Spread meat with 2 tablespoons soft butter or margarine. Bake at 400º for 20 minutes. While the meat is cooking, prepare the sherry sauce. Heat well. After first baking, remove meat from oven and pour heated sherry sauce over meat. Return meat to oven and bake another 20 minutes, basting once or twice. Have dinner ready to serve as soon as the meat is done. Do not overcook meat. At the end of the second period, remove meat from oven and slice at an angle, ¼-inch thick. Serve immediately with mushrooms and sauce.

            Tip: Half of a tenderloin (or even just a pound) may be prepared in exactly the same way (same timing and temperature). Adjust the amount of the sauce used. Extra sauce refrigerates well for a week.

STUFFED ROUND STEAK

1 pkg. boneless round steak

1 pkg. Stove Top stuffing mix with seasoning

1 pkg. French Onion soup mix, dry

Dash of salt and pepper

1 can cream of mushroom soup

¾ c. water

            Lay round steak out on a flat surface. Flatten slightly. Prepare stuffing mix according to directions on box and let cool. Spoon stuffing down the center of the round steak. Roll round steak around stuffing so the seams just overlap. Place in a greased baking dish, seam side down. Sprinkle with French onion soup mix, salt and pepper. In a separate bowl combine mushroom soup and water until smooth. Pour over stuffed round steak. Cover and bake at 350º for 1 ½ to 2 hours or until meat is tender.

ROASTED ASPARAGUS

40 asparagus spears, trimmed (about 2 lbs.)

Cooking spray

1 tsp. balsamic vinegar

1/8 tsp. black pepper

2 T. butter

2 tsp. soy sauce

¼ tsp. kosher salt

            Preheat oven to 400º. Arrange asparagus in a single layer on baking sheet, coat with cooking spray. Sprinkle with salt and pepper. Bake at 400º for 12 minutes or until tender. Melt butter in a small skillet over medium heat, cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat, stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.

CRANBERRY COFFEE CAKE

½ lb. shortening

1 c. sugar

2 eggs

2 c. flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ pt. sour cream

1 tsp. almond flavoring

½ can cranberry sauce or jelly

Chopped nuts

            Mix shortening, sugar, eggs, flour, baking powder, soda, salt, sour cream and almond flavoring. Spread one half of batter in a 9x13-inch pan and top with half the cranberry sauce. Cover with remaining batter, then the rest of the cranberry sauce. Sprinkle with nuts. Bake at 350º for about 45 to 50 minutes. Test with a toothpick at 45 minutes. Let cool 5 minutes and drizzle topping over cake.

Topping:

¾ c. confectioners’ sugar

¼ tsp. almond flavoring

Water

            Mix together sugar and flavoring adding enough warm water to bring to a “drizzle” consistency.

Tip: Can also be baked in an 8-inch tube pan

TOFFEE BARS

1 c. butter

1 c. packed brown sugar

1 tsp. vanilla

2 c. flour

1 c. chocolate chips

1 c. chopped nuts

            Cream butter, sugar and vanilla. Stir in flour, half of the chocolate chips and ¾ cup of nuts. Press into bottom of greased 9x13-inch pan. Bake at 350º for 25 to 30 minutes (light golden brown). Immediately sprinkle with remaining chocolate chips, spread when soft. Sprinkle with remaining nuts. Cut into squares while warm.

MINT BROWNIES

½ c. butter

1 c. sugar

4 eggs

1 can Hershey’s syrup

1 tsp. vanilla

1 c. flour

½ tsp. salt

1 c. nuts (opt.)

            Cream butter and sugar, add eggs. Add remaining ingredients and mix. Grease and flour 11x16 –inch pan (or 9x13-inch). Bake at 350º for 20 to 25 minutes. If using 9x13-inch pan, bake 30 minutes.

Mint Layer:

2 c. powdered sugar

½ c. butter

2 T. milk

1 tsp. peppermint extract

1/8 tsp. green food color

            Mix together and spread over top of baked and cooled brownies. Refrigerate.

Glaze:

1 c. chocolate chips

6 T. butter

            Melt chips and butter together over very low heat. Pour over mint layer and spread evenly. Cut into squares.