Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Submitted by: CarolineBr
Original recipe by: James Oh, the chef at my office
Adapted by: Caroline

Very easy Italian Mac & Cheese

INGREDIENTS:
1 pound of pasta of your choice (I like fusilli or cavtappi)
1/4 stick butter
1 cup cream (I use light cream)
1 small tub (8 oz) of Marscapone cheese
1/2 cup grated Parmesan or Romano cheese

DIRECTIONS:
Cook pasta till al dente. Drain. Leave in colander

Return pot to stove & lower heat to medium. Add butter, cream & marscapone cheese. Stir gently until melted, which will be very quick. Do not let cheese & cream boil or burn.

Return pasta to pot. Mix gently. Slowly sprinkle in grated cheese until it melts. You will have a thick cheese sauce. Serve & eat immediately.

serves 2 fatsos or 4 normal people

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Sausage Orecchiette

You'll Need:

1lb Orecchiette or Campanelle pasta
1lb. sweet italian sausage squeezed from casing(recipe actually called for hot italian so if u like spicey - go for it!)
1 8-10oz.pkg. sliced mushrooms(used baby bellas) rinsed & drained
1/2 cup dry white cooking wine
1/4 tsp. black pepper
2cups loosely packed basil leaves torn apart(stop & shop was out of fresh, so i just used some dry basil from my spice rack)
1/2cup fresh grated parmesean
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1)bring large pot of lightly salted water to boil; cook pasta & drain reserving 1/4 cup of cooking water

2) Meanwhile, cook sausage in large frying pan over med-high heat...chop into pieces & cook untill no longer pink.

3)Crush mushrooms in hands & add to frying pan...cook for 5-7minutes.

4)Pour in wine, pasta water, & black pepper. Stir in basil(or shake in dry...eyeball it - i shook a nice amount over top)..let sit over heat untill it JUST begins to get tiny bubbles... toss & remove from heat.

5)Add pasta & cheese to pan & toss with sausage mixture.

top with some fresh grated parm as well.



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Chicken or Shrimp Scampi

You'll Need:

- 1 1/2 lbs.(approx.) boneless skinless chicken breasts

- 1/2 - 3/4 lb. spaghetti

-1 1/2 sticks butter

- 1/2 cup white wine(plus a little extra)

4-5 cloves of garlic(chopped & minced)

- 1/4 cup(heaping) parsley

- 1 1/2 tsp.basil

-1 1/2 tsp. worcestershire sauce

- 1 1/2 tsp. lemon juice

-1/2 cup seasoned breadcrumbs


---------------------------------------------------------
**Preheat oven to 450
**Cut up raw chix. into cubes or strips
**Put water up for pasta

1) Melt butter in microwave - transfer to mixing bowl

2) Mix all remaining ingredients together with butter (minus chicken/pasta)

3) place chicken strips in 7x9 roasting pan(i'm assuming thats the size...it's the smaller of my two glass pyrex roasting dishes)

4) pour mixture over chicken

5)Bake 20minutes(not sure if this varies for shrimp as i've only made the chicken)

6) remove chicken from dish & serve in side dish(or on top of pasta), toss all remaining sauce(scrape well!) with spaghetti

enjoy!!!


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Asian Glazed Pork Tenderloin

you'll need:

1/2 Cup Plum sauce (i get mine where the asian sauces are in the supermarket it's called Kee-Kum-lee something....can't remember the exact name!)

2 tbs. lime juice
2 scallions - minced
2 garlic cloves - minced
1 tsp. ginger
1 nice size pork tenderloin
2 tbs. vegetable oil
salt & pepper
------------------------------------------

1) Combine plum sauce, lime juice, scallions, garlic and ginger in bowl and mix well - set aside

2)Cut tenderloin into 1inch thick medallions...smush thinner with hands - Season with salt and pepper, and grill in veg. oil. Grill untill pork is cooked thoroughly(juices should run clear) and sides are just beginning to brown.

3) Pour glaze over meat and cook 1-2 minutes longer(just untill glaze is hot)

4) Transfer to platter, cover with foil & let stand for 5minutes.

Serve with rice & a vegetable!


TOTALLY DELISH!!!!!!
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Broccoli Pie(been in the family for years! GREAT for the holidays!)

You’ll Need:

2 eggs beaten
2 can cream of chicken soup
2 tbls. Mayonnaise
4 sleeves ritz crackers - crushed
2 1/2 sticks of butter
2 bags frozen broccoli cuts
2-3 8oz. bags Shredded cheddar cheese(2 or 3 depending on how 'cheesy' u want it..)
salt & pepper
1 half tray tin
-----------------------------------------------------
Preheat oven to 350 degrees.

**Crush up ritz crackers right in sleeves..
- Sautee 2 ritz sleeves (in about a stick and 1/4 of butter) untill nice and coated – put in bottom of tin & set aside
- Sautee other 2 ritz sleeves (add & melt rest of butter) & set aside in fry pan ‘till end.

1) In Large Bowl: beat eggs & add soup mix, mayo, some shakes(nice amount) of salt & pepper & mix well!

2) Cook broccoli in microwave & drain VERY well : add to soup mixture & mix together

3) Add cheese to mixture & mix well

Distribute into tin evenly(try not to mix ritz on bottom of tin into casserole) Spread remaining ritz from pan over the top of casserole – Bake at 350 for about 45 minutes or until golden brown. :)
(keep in mind u can put everything together the day before so all u gotta do is cook it!)

Enjoy!!
___________________________________

Tri-Fruit Sugar Cake

You'll Need:

1 big fan can of peaches(in it's own juice...NOT syrup)

1 regular(14oz) can of pears(in it's own juice)

1 regular(14oz) can of pinapple chunks(in it's own juice)

1 box yellow cake mix

about 1 1/2 stick butter

1 tin(about 9x13)
-----------------------------------------------
**preheat oven to 350

1)Pour peaches with juice, and pears(with about half of juice) into tin

2)Strain pinapple junks, and add pinapple to tin

-cut up all fruit into chunks(use a butter knife so u DON'T CUT THE TIN! lol i did this once..it was not fun! )

-pour dry cake mix straight from the box evenly over the top

-cover entire top of dish with pats of butter

Bake untill golden :) (about 40min.)

Let cool a little/serve warm :) YUM!
_____________________________________



Sqaush souffle(GREAT side!)

You'll need:

1pkg. frozen butternut squash(defrosted)
2cups(1 box) coffee rich (found in frozen foods)
3 eggs
1/2 stick butter
1/2 cup sugar
1/2 cup flour
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1) Mix defrosted squash and butter
2)add dry indgredients
3)beat eggs & coffee rich together, then add to mixture

Pour into greased casserole dish
Bake at 350 for about 1hour 1/2

hope u enjoy them all! let me know how they turn out! good luck with hosting..that's so fun!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chicken Picatta



Chicken Piccata
Sent by(LIW Franzest81)

You'll Need:

4 chicken cutlets
Salt
Pepper
Flour
2 tablespoons vegetable oil
¼ cup dry white wine
1 teaspoon garlic, minced
½ cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons unsalted butter
Fresh lemon slices
Fresh parsley

Season cutlets with salt and pepper then dust with flour. Add olive oil to a sauté pan and heat over medium-high heat.

Saute cutlets 2-3 minutes on one side, until golden brown. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown but not burnt and liquid is nearly gone, about 2 minutes.

Add broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer only cutlets to a warm plate.

Add butter and lemon slices to the pan with sauce in it. Once the butter melts pour sauce over cutlets and garnish with chopped fresh parsley.

(I doubled the recipe and used the 'thin sliced' perdue cutlets)

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Crock Pot Beef Brisket

1 large beef brisket
1 pkg. lipton Dry onion soup mix
1 (14oz) can College Inn beef broth
Portugese dinner rolls
_____________________________________________________________________

1)Place meat in crock pot

2)Pour can of broth & dry onion soup mix over meat

**Cook all day on low (about 6-7hours or until meat is cooked thoroughly but still tender)
Serve with dinner rolls!

AMAZING. I SWEAR.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chicken and Shells(family recipe!)

1 pkg. Sampler pack chicken parts
1 ½ - 2 sticks butter
1 large onion chopped
1 big fat can Hunts tomato sauce
1 15oz. Can Hunts tomato sauce
(or just use 3 15oz. Cans)
Salt&pepper
1lb medium shells


1) In large sauce pan melt ¾ stick of butter with chopped onion and sautee until onion is just golden

2) Pour in sauce & stir – bring to low boil then turn down to simmer

3)Preheat oven to 400

4)wash & place chicken parts in a roasting pan with GENEROUS amounts of butter on top of each piece(do not add water to pan). Season chicken parts with salt & A LOT of pepper

5)Baste chicken every now & then with butter in pan – this makes the skin extra crispy!

6)After about 35/40minutes, remove pan & move chicken to plate. Pour butter drippings into sauce. Then place chicken back in pan & return to oven(do not add anything to pan!)

--- Stir sauce – put up water for pasta.---

7)When chicken is crisp and pan is VERY brown, remove chicken from dish & set aside. Add about a cut of very hot water to chicken pan & scrape very well. Pour the mixture into sauce(VERY IMPORTANT FOR FLAVOR!)

8)When pasta is done enjoy!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Quick & Easy Pasta with Meat Sauce(30minute meal)

½ lb. Penne pasta
1lb. Chop meat
1 onion
1/2 jar barilla or classico “cabernet marinara” or “champagnola marinara”
1 can delmonte “original recipe” stewed tomatoes
Grated cheese
Garlic powder


1) In large deep fry pan – brown chopped onion in a little olive oil till soft, then add chopmeat & continue to brown..stirring frequently until all meat is cooked through.(No pink!)
2) Add a lot of garlic powder, stir & simmer on low heat
3) In a bowl, cut up stewed tomatoes, add to pan along with jar sauce. Stir well
4) Sprinkle with a good amount of grated cheese…bring to just a boil, then lower heat to simmer. Stir often.
5) Put up water for pasta
6)When pasta is done, stir into sauce. Serve with garlic bread & a salad. Yum!

Perfect for two

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chicken Saltimbocca Rollups(30minute meal)

6 thin sliced chicken cutlets
6thin slices prosciutto
Salt & freshly ground pepper
1 10oz. Box frozen chopped spinach (thawed)
About 3tbsp. Olive oil
¼ cup parmesean
1 14oz. Can low sodium chicken broth
2tbsp. Fresh lemon juice.


1) Place cutlets flat on ur work surface…Sprinkle chicken with salt & pepper. Lay 1slice of prosciutto atop each piece.

2) Squeeze frozen spinach to remove excess water. Season spinach with salt & pepper & toss with 1tbsp of oil to coat.

3) Arrange an even layer of spinach atop the prosciutto slices followed by parmesean. Roll up cutlet and secure with a toothpick or skewer.

4) Heat remaining tbsp. of oil in a large skillet over high heat. Add chicken and cook until all sides are golden(about 3minutes per side). Add chix. broth and lemon juice and scrape brown bits off bottom of pan. Bring the liquid to a boil. and then reduce heat to med/low. Cover pan and let simmer until chicken is cooked through(about 10minutes).

5)Transfer chicken to platter. Continue to simmer liquid over high heat until reduced to about 2/3 cup(about 5minutes). Season liquid with salt & pepper to taste. Remove toothpicks from chix. if desired, and drizzle cooking liquid over rolls.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Pork Medallions with Rasberry/Cherry Glaze.(30minute meal)

1lb. Pork tenderloin
3/4 cup cran-apple juice
2tsp spicy brown mustard
1tsp cornstarch
1cup sweet cherries(rainer/bing) halved and pitted
OR 1cup frozen unsweetened pitted dark sweet cherries
OR half bag frozen rasberries(thawed)

*Trim fat from pork

1) Cut tenderloin into 1inch thick slices. Flatten with heal of hand. Sprinkle each piece lightly with salt & pepper

2) Spray unheated large skillet with nonstick coating. Turn heat to med/high and add pork. Cook until juices run clear, turning once. Transfer to serving platter – cover with foil to keep warm.

3) Combine juice, mustard & cornstarch to skillet. Cook and stir until thickened and bubbling. Stir fruit of choice into skillet & let simmer until bubbly & thickened. Add pork to skillet just to heat up and get coated.

4) Transfer medallions to platter and cover with all remaining glaze.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Garlic Marinated Chicken with Wild Rice (30 minute meal)

1 6oz. Package Uncle Ben’s long grain & wild rice mix
1 small onion chopped
1 – 2 cups frozen broccoli florets
1 package of perdue chix. tenderloins
2tsp olive oil
2-3garlic cloves – minced
Salt & pepper to taste
1 medium tomato thinly sliced
About a cup of shredded mozz. Cheese

**steam broccoli in microwave to thaw
1) Prepare rice according to directions, and add chopped onion about last 5minutes of cooking. Meanwhile, in a small saucepan grill up chicken in olive oil w/ garlic & season with some salt & pepper.

2) Once chicken is cooked through, reduce heat to low.. Place tomato slices atop chicken, add broccoli to pan, and cover all with mozz. cheese. Cover pan and let simmer.

3) Once tomato is soft, and cheese is melted serve all atop rice.

YUM!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Gooey Chocolate Brownie Cake

You will be the HIT with this one..and u wont get over how easy it is!

You’ll need:

1 Box chocolate cake mix
1 stick melted butter
3 eggs
1 8oz. bar cream cheese
1box confectionary sugar

Pre-Heat oven to 350.
1) *Mix choc.cake mix, melted butter & one egg together & press firmly into 9x13 greased pan. Set aside.

2) Beat 2eggs, with 8oz. softened creamcheese with electric beater. Slowly add confectionary sugar until well blended and smooth.

4) Pour over cake mixture & bake for about 30minutes or until top is golden. Let cool..top should fall in & crackle a bit.

OMG. YUM.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

WW Oriental Green Beans (side)

1.5 lbs fresh green beans – trimmed
3tbs. Soy sauce
1tbs. Sesame oil
1 tsp. Sugar
6garlic cloves, minced.

1) In large deep fry pan, boil green beans in about an inch of water until just tender. (**While beans are cooking, combine soy sauce, oil, & sugar in small bowl..set aside) Drain green beans and add back to empty pan.

2) Add garlic and soy mixture…toss & sautee until garlic is golden & most of mixture is absorbed & well coated on beans.
Serve & enjoy with ur favorite meal

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Steak Petziole - sorry for the vagueness on this one…u kinda need to eyeball all of it…but it’s SO good!

some center cut chuck steaks
3onions sliced up
A LOT of fresh garlic(I do 5-6 cloves)
Basil(enough to cover top of dish)
Little oregano sprinkled on top
Some parsely
3 bay leaves(if desired)
2 big fat cans tomato sauce
1 big fat can plum tomatoes (squished with hands)

Preheat oven to 325

-Put steak in Roasting pan – pour sauce & plum tomatoes into pan covering steaks
-Add onions, garlic & all seasonings…sprinkle with salt & pepper
-Cook for about 3-3 1/2hours..stirring sauce here & there. Serve with Linguine or rice & veggies…whichever u like!

I know it’s vague but I promise its yummy!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

' Labor of Love' Lasagna:
Yields 12

Ingredients

1 pound of sweet Italian sausage (remove the casing)
1 pound of mix ground pork, veal, beef- i always find this package at pathmark- they call it a meatball mix- its just ground pork, veal, beef all in one package
1/2 cup of chopped onions
3 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
1/2 Cup of Water
1 tablespoons white sugar
4 fresh whole basil leaves
1 teaspoon salt
1/2 teaspoon ground pepper
1 pound of mozzarella cheese
1 package of lasagna noodle

Ricotta mixture Ingredients:
23 ounces of ricotta cheese.
1 egg
3 cloves of chopped garlic
a bunch of chopped parsley ( about 1/4 cup)
1 cup of grated Parmesan cheese


Directions:

In a large pot, brown the sweet sausage (casing removed) and break apart into small pieces with a wooden spoon. Then add the ground meat and brown. Once everything is browned and cooked, DRAIN THE FAT! I just dump the entire pot into a colander.
Then add about a tablespoon of Olive oil to the same pot and saute the chopped onions and garlic for about 2 minutes. When the garlic and onion are soft, add back the browned sausage and ground meat. Stir around.

Then add the can of crushed tomato, the 2 cans of sauce, and fill an empty can of sauce with water and pour into pot.
Gently stir and add the tablespoon of sugar, the basil leaves, the teaspoon of salt, and the 1/2 teaspoon of ground pepper.
Bring the sauce to a boil and then cover and simmer over low heat for one 1 hour and 30 minutes.

While the sauce is cooking you can cook the lasagna noodles in a large pot. Once the pasta is done, drain most of the water and put a little olive oil in the pot to keep the pasta from sticking.
While you wait for the pasta to cook you can make your ricotta mixture.
I feel all the flavor comes from a good ricotta mixture.

In a large bowl, add the ricotta, the egg, the chopped parsley, the chopped garlic, some salt and pepper to taste, and the parmesan cheese. Cover bowl and refridgerate until you are ready to use.

Preheat oven to 350. To start assembly, spread a thin layer of sauce on the bottom of a lasagna baking dish. Then layer the pasta across the pan. The next layer will be sauce, followed by the ricotta mixture. Try not to pile it too high or else the lasagna might fall apart upon serving. After you spread the ricotta mixture, sprinkle shredded mozzarella cheese. Next, layer the pasta across the pan and repeat the steps above by spreading a mixture of meat sauce followed by the ricotta and shredded mozzarella. Pour the remaining sauce over the top layer of pasta and sprinkle remaining Parmesan and shredded mozzarella.

Bake covered with foil for 1 hour. Spray the foil with baking spray to keep the cheese from sticking. The last 10 minutes of cooking you can remove the foil. Let stand about 15 minutes before serving. Garnish with fresh parsley.

Enjoy!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

BBQ Chicken Sloppy Joes
From Rachel Ray
Yields: 4 servings

1 tablespoon extra-virgin olive oil (EVOO)
1 1/4 pounds ground chicken
1 medium red onion, chopped
1 small red bell pepper, chopped
3 tablespoons brown sugar
3 tablespoons red wine vinegar
1 tablespoon grill seasoning, such as McCormick Montreal Seasoning
1 tablespoon Worcestershire sauce
1 14-ounce can tomato sauce
2 tablespoons hot sauce
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken stock
2 tablespoons spicy brown mustard
2 cups cheddar cheese, shredded
4 crusty rolls, split, toasted and lightly buttered

Directions:
Heat a large, nonstick skillet over medium-high heat. Add EVOO and ground chicken. Using the back of a wooden spoon or spatula, break the meat up into bite-size pieces so it browns evenly. When the meat has browned, add onion and pepper.
While the chicken and veggies are cooking, make the BBQ sauce: In a bowl, combine brown sugar, vinegar, grill seasoning, Worcestershire sauce, tomato sauce and hot sauce. Stir to combine.
When the vegetables become tender, add the BBQ sauce to the skillet, reduce heat to medium and cook for 5 minutes. Reduce heat and simmer an additional 5 minutes
Using a large spoon , pile the filling onto the toasted and buttered bun bottoms

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Southern Pulled Pork Sandwiches
Originally from Everyday Food
Serves 8

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)


Directions

Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.

In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.

Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.


Alternative cooking: place pork in crock pot, pour vinegar, garlic and water over pork in pot. Cover and cook on low for 8 hrs. Remove pork from pot and shred with forks as suggested above. Pour some of the cooking juices from the pot over shredded pork to moisten.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Homemade Guacomole Dip
Submitted by Jenn122397
Original Recipe by me - Jenn

Ingredients:
2 Avocadoes (be sure they give a little when you apply a little pressure to the skin)

1-2 Jalepeno peppers (depends on how HOT you want it, leave the seeds in for extra heat)

1 garlic clove

1/2 Medium onion chopped

1 Large tomato (take the seeds out)

Juice of 1 lime

Salt and pepper to taste

Cooking Instructions:
Run a knife through the avocado vertically, until you go all the way around. Twist off teh bottom and top. Carefully tap a sharp knife into teh pit and twist. Next, run you knife through teh flesh on each side both horizontally and vertically. Scoop out the flesh with a spoon. Chop all ingredients (exceot teh lime) and put into a food processor. As it mixes, squeeze the like juice in. Chill and serve with tortillas.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Delicious Pesto
Submitted by Jenn122397
Original Recipe by me (Jenn)

Ingredients:

1 lb. Pasta of your choice (works really great with farfalle or tortellini)

2 bunches of fresh basil

2 tbsp. of untoasted pine nuts

1/2 c. olive oil

2 cloves of garlic (peeled)
** (I LOVE garlic, so I use about 4-5 cloves)

1/2 c. Parmigiano cheese

Salt and pepper to taste

Directions:
Combine all ingredients in a food processor until blended. Meanwhile, boil water and cook the pasta to al dente. Add the pesto to the drained pasta. Add a tbsp. of the pasta water to heat up the pesto and add more water is the pesto is too thick.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Carribbean Martinis
Submitted by: AeroJenn (me)

Ingrediants:
1 oz. Malibu Rum
1 oz. Vanilla Vodka
1 1/2 oz. Pineapple juice
Cherry

Directions:
Put cherry at the bottom of a martini glass.
Put all liquids into shaker and shake well. Pour over cherry and enjoy!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Tomatoes and Cheese Shells
Submitted by: AeroJenn

Ingrediants:
1 box of medium shells
8 oz. block of mozerella cheese
1 tomato
1/4 tsp. crushed red pepper
1/4 cup olive oil
1/3 cup (or more) grated pecorino ramano cheese
1/4 cup italian salad dressing

Directions:
Cook shells according to package. Drain.
Cut mozerella into tiny cubes -- mix into shells.
Cut tomato into small peices -- add to pasta.
Add the remaining ingrediants and mix well until all cheese is melted. Serve warm.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Pork Chops with Peppers and Gravy
Submitted by: AeroJenn

Ingrediants:
4 - 6 boneless porkchops
1 jar beef gravy (brown)
1 large jar of Hot Banana Peppers
salt & pepper to taste

Directions:
Flour each pork chop well on all sides. In oil, fry pork chops until cooked through (should be very light golden brown). Salt and pepper each pork chop.
Add jar of gravy and jar of peppers (with juice) to the skillet with pork chops. Simmer for about 20 minutes.

Serve with egg noodles and brown gravy.