Oriental Salad

SALAD:
3 green onions (chopped)
1 - 6 oz. bag slaw
3 tbsp. peanuts
1 pkg. Ramen noodles (chicken)

DRESSING:
1/4 c. peanut oil
3 tbsp. vinegar
1/4 c. sugar
1 tsp. salt
1/2 tsp. pepper
1 flavor packet from Ramen

Original Author:
Aunt Deb

Category:
Salad

Ethnicity:
Asian

Healthiness Rating (1=not good, 10=good):
9

Favorite Memories/Stories:
Yummy salad from the family reunion!

Olga Salad

romaine lettuce
spring garden mix
1 Granny Smith apple
1 container blue cheese
1 cup of walnuts
1 bag dried cranberries
1 tablespoon sugar
olive oil
balsamic vinegar

Chop up lettuce and spring garden mix, cut apple into small pieces. Add remaining ingredients and mix up.


Original Author: Olga ?? via Aunt Debbie


Category: Salad


Ethnicity: American


Healthiness Rating (1=not good, 10=good): 9


Favorite Memories/Stories: Great salad from the Barbaro Family Reunion

Chicken Divan

4 chicken breasts (boneless, skinless)
fresh broccoli spears
1/3 C. crushed croutons
2 Tbsp. melted margarine
4 oz. grated cheddar cheese

Sauce:
1 C. mayonnaise
1 can cream of chicken soup
1/2 tsp. curry powder

Place raw broccoli on bottom of casserole dish. Par-boil chicken approximately 10 minutes then place on top of broccoli. Make sauce and spoon on top of chicken. Mix melted margarine with crushed croutons and drizzle over sauce. Top with grated cheddar cheese and bake 30 mins. at 350 degrees.


Original Author:
Jeanne Jurgens (via Mom)

Category:
Main Dish

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
4

Favorite Memories/Stories:

Velveeta Chili Dip

2 lb Original Velveeta cheese
4 15 oz cans Hormel Chili without Beans
2 4.5 oz cans Green Chilis

Cut Velveeta into chunks
Heat all ingredients in crock pot until cheese is melted stirring occasionally to mix all ingredients.

Original Author: 
Chuck Barbaro

Category:
Appetizer

Ethnicity:


Healthiness Rating (1=not good, 10=good):
3

Favorite Memories/Stories:

Gemelli with Sweet Sausage and Spinach

• 3/4 pound gemelli or penne
• Salt
• 2 tablespoons extra-virgin olive oil
• 1 large onion, quartered lengthwise and thinly sliced crosswise
• 1 pound sweet Italian sausages, casings removed
• 1/2 teaspoon crushed red pepper
• 2 cups coarsely chopped baby spinach (4 ounces)
• 1/2 pint red grape tomatoes
• 1/2 cup freshly grated Parmesan cheese

• In a large pot of boiling salted water, cook the gemelli until just al dente. Drain the gemelli, reserving 1 cup of the cooking water.
• Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring, until softened, 4 to 5 minutes. Add the sausage and crushed red pepper and cook, breaking up the meat with the back of a spoon, until no trace of pink remains, about 5 minutes. Add the spinach and tomatoes and cook just until softened, about 3 minutes.
• Add the gemelli and the reserved cooking water to the skillet and cook over moderate heat, lightly crushing the tomatoes, until heated through, about 2 minutes; season with salt. Transfer the pasta to bowls, sprinkle with the Parmesan and serve. 
• Original Author: Angie
  
  
  
  
  Category:
  
  
  
  
  Ethnicity: Italian
  
  
  
  
  Healthiness Rating (1=not good, 10=good):
  
  
  
  
  Favorite Memories/Stories:

Sundance Granola

• 2/3 cup whole almonds
• 2/3 cup pecans
• 1/3 cup roasted unsalted sunflower seeds
• 3 cups rolled oats
• 1 cup wheat germ
• 1/2 teaspoon cinnamon
• 1/4 cup honey
• 1/4 cup pure maple syrup
• 2 tablespoons molasses
• 2 tablespoons vegetable oil
• 1 1/2 cups raisins

1. Preheat the oven to 275°. In a large bowl, toss the almonds with the pecans, sunflower seeds, oats, wheat germ and cinnamon. In a small saucepan, combine the honey, maple syrup, molasses and oil and warm over low heat. Add the mixture to the nuts and grains and toss thoroughly.
2. Spread the granola on a large rim-med baking sheet and bake for about 40 minutes, stirring thoroughly every 10 minutes, until the grains and nuts are nicely toasted. Let the granola cool, then stir in the raisins.

MAKE AHEAD Once thoroughly cooled, the granola can be stored in an airtight container for up to 1 month. NOTES One Serving 320 calories, 13.6 gm total fat, 1.3 gm saturated fat, 45 gm carb.

Original Author: Angie

Category: Breakfast

Ethnicity:

Healthiness Rating (1=not good, 10=good): 10

Favorite Memories/Stories:

Ham, Soppressata and Two-Cheese Stromboli

• All-purpose flour, for dusting
• Two 1-pound pieces of pizza dough
• 1/2 pound thinly sliced Black Forest ham
• 1/2 pound thinly sliced provolone
• 1/2 pound thinly sliced hot or sweet soppressata
• 1/2 pound fresh mozzarella, cut into 4-by-3/4-inch sticks
• 12 large basil leaves
• 8 ounces roasted red peppers from a jar, drained and cut into 1/2-inch strips
• 2 peperoncini, stemmed and finely chopped
• 1 large egg yolk beaten with 1 tablespoon of water
• 2 tablespoons sesame seeds

• Preheat the oven to 375°. On a lightly floured surface, roll out one piece of the pizza dough to a 14-by-10-inch rectangle, about 1/4 inch thick. With a long side facing you, layer half each of the ham, provolone and soppressata across the bottom half of the dough, leaving a 1/2-inch border on the bottom. Arrange half of the mozzarella strips across the soppressata. Top with half each of the basil leaves, roasted red pepper strips and chopped peperoncini. Loosely roll the dough around the filling and pinch the seams together to seal. Fold in the sides. Transfer the stromboli to a lightly oiled baking sheet, seam side down. Repeat with the remaining dough and fillings and place the stromboli on a second lightly oiled baking sheet.
• Brush the strombolis with the egg wash and sprinkle with the sesame seeds. Make five 1-inch diagonal slashes across the top of each stromboli to allow steam to escape. Bake the strombolis for about 40 minutes, until golden. Transfer to a rack and let cool for 20 minutes before slicing. Serve warm or at room temperature.

• MAKE AHEAD The strombolis can be refrigerated overnight. Serve cold or wrap in foil and rewarm in the oven.

Original Author: Angie


Category: 


Ethnicity: Italian


Healthiness Rating (1=not good, 10=good):


Favorite Memories/Stories: