It's too hot to use the oven today so we are serving cold salads

Tuna Salad made by Mary Ann

1 7 oz. solid white albacore tuna packed in water (drained)
1/4 cup Miracle Whip
1 Tbsp. sweet pickle relish, or to taste
celery, cut into small slices

Mash tuna together with the rest of the ingredients and chill in refrigerator until ready to serve.

Ham Salad made by Lori

Honey Ham
3 Tbsp. stadium mustard
3/4 cup mayonnaise

Cut up the ham and add the mustard and mayo and mix well

Chicken Salad  made by Andrea

Cooked and cut up chicken breasts
Hellman's Mayonnaise
Sour Cream
Green grapes cut in half
Fresh pineapple cut into chunks
Sliced almonds

I do not have proportions for this I just add all the ingredients and mix in the mayo and sour cream until it is the desired consistency.  I use about 1 portion of sour cream to 3 portions of mayo.

Jeffrey Alford and Naomi Duguid's Spicy Cucumber Salad made by Diane

1 large or 2 medium European cucumbers
2 Tbsp. rice vinegar
1 Tbsp. sugar
2 Tbsp. peanut or vegetable oil
5 Thai dried chilies, or 3 for milder heat
1/2 jalapeno, minced
7 Sichuan peppercorns
1/2 tsp. salt
1/4 cup packed torn cilantro leaves

Peel the cucumber, leaving some thin strips of peel on if you wish, for a decorative effect.  Cut lengthwise into quarters and discard the seeds.  Use the flat side of a cleaver or large knife to bash the cucumber pieces several times.  Cut the pieces lengthwise into thinner strips, then cut crosswise into 2-inch lengths.  Place in a medium bowl.  In a small bowl, mix together the vinegar and sugar.  Pour over the cucumber, mix well, and set aside.   Place a wok or skillet over high heat.  When it is hot, add the oil and swirl to coat the pan.  Toss in the dried chilies, jalapeno, and peppercorns and stir-fry for 20-30 secs.  Pour this over the cucumbers.  Sprinkle on the salt and mix well.  Mound the salad in a shallow bowl.  Sprinkle on the cilantro leaves and serve immediately.  Note:  The traditional way to make this uses 3 Tbsp. of oil, giving a well-oiled texture that may be undesirable.  If you wish, try both and see which you prefer. 

Hello Salad made by Stacey

1 pound seashell macaroni (cooked)
1/4 pound provolone cheese - cubed
1/4 pound sliced salami - cubed
1/4 pound thick sliced pepperoni - cubed
green pepper - diced
3 stalks celery - sliced
1 can black olives - sliced
small jar green olives - sliced
1 small onion - chopped
3 tomatoes - cubed

Dressing - Make before making salad
2 heaping tsp. oregano
3 tsp. sea salt
1 1/2 cup olive oil
1 cup vinegar

7 Layer Salad made by Roseann

1 head lettuce, chopped
1 large red onion, thinly sliced
1 cup celery - cut up
10 oz. package frozen peas
1 cup green pepper- cup up
1 lb. bacon, fried crisp and crumbled
1 pt. Hellman's mayonnaise
2 Tbs. sugar
4 oz. grated cheddar cheese

Layer the lettuce, onion, celery, green pepper, and peas in a deep salad bowl.  Spread the mayo on top and sprinkle with the sugar.  Top with the cheddar cheese and bacon.  Cover and refrigerate for 8-24 hours.  Do not stir until ready to serve.

Farro Salad with Peas, Leeks, and Pistachios made by Diane

4 Tbsp. extra-virgin olive oil, divided

1 cup farro

2 cups water

2 tsp. salt, plus more to taste

1/2 cup toasted pistachios

1 leek, white and light green part only, thinly sliced

2 medium shallots, finely chopped

1/4 cup sheep's milk skyr or plain Greek-style yogurt

zest and juice of 1 lemon

freshly ground black pepper

1 pound fresh or frozen peas, blanched

3 scallions, thinly sliced

2 Tbsp. coarsely chopped tarragon

In a medium saucepan set over medium heat, add 1 Tbsp of the olive oil.  Add the farro and stir to coat.  Continue stirring until the farro is lightly toasted, about 2 mins.  Add the water and 2 tsp. salt and bring to a boil.  Reduce the heat to low and simmer until the farro is tender, 20 to 30 mins.  Drain through a fine-mesh sieve and spread the farro out on a baking sheet to cool.  Preheat the oven to 35- degrees.  Place the pistachios on a baking sheet and place in the oven.  Bake until fragrant and toasted, 7 to 10 mins.  Set aside to cool.  In a medium skillet set over medium heat, add 1 Tbsp. of the olive oil.  Add the leek and shallots and cook until the leek is tender, about 5 mins.  In a large bowl, whisk together the remaining 2 Tbsp. of the olive oil with the skyr and lemon zest and juice.  Season with pepper.  Add the farro, leek-shallot mixture, peas, scallions, pistachios and tarragon and mix to combine.  Season with salt and pepper and serve.

Orange Tapioca Salad made by Andrea

3 cups water

1 (3 oz) package orange flavored jello

1 (3.4 oz.) package instant vanilla pudding mix

1 (3 oz) package instant tapioca pudding mix

1 (15 oz) can mandarin oranges, drained

1 (8 oz) can crushed pineapple, drained

1 (8 oz) tub Cool Whip

Bring the water to a boil in a large saucepan.  Whisk in the orange jello and both puddings.  Return to a boil and cook for 1 min., stirring constantly.  Remove from the heat and allow to cool completely.  Fold in mandarin oranges, pineapple and shipped topping.  Transfer to a serving bowl and refrigerate for at least 2 hours.  Garnish with additional mandarin oranges if desired.  I doubled this for the large crowd.

August is a good month for the Lovely Lunch Ladies.  Last time we celebrated Lori's birthday and today was Connie and Andrea's party.  We love birthday celebrations and always have a cake to share with the families. 

We're pretending to be in Paris today

We have a budding artist in our midst.  Judi's granddaughter Kaylen made us the greatest signs to use today that included all things French.  How cute are they? 

Stuffed Brie made by Andrea

1/2 (17.3 oz.) package Pepperidge Farms Puff Pastry Sheets
1 egg
1 Tbsp. water
1/3 cup dried cherries, softened(see below)
1/4 cup chopped toasted pecans
1/4 cup money
1 (13.2 oz.) round Brie cheese
Crackers of your choice

Thaw the pastry sheet at room temp for 40 mins or until it's easy to handle.  Heat the oven to 400 degrees.  Beat the egg and water in a small bowl with a form.  Unfold the pastry sheet on a lightly floured surface.  Roll it into a 14 inch square.  Soften the cherries by putting them in 1/2 cup hot water for 1 min and then drain.  Stir the cherries, pecans, and honey in a small bowl.  Spread this mixture into the center of the pastry square.  Top with the cheese round and brush the edges of the pastry with the egg mixture.  Fold two opposite sides of the pastry over the cheese.  Trim the remaining two sides of the pastry to about 2 inches from the edge of the cheese.  Fold the sides up onto the cheese and press the edges to seal.  Place this seam-side down into a baking sheet and brush the egg mixture.  Decorate the top with pastry scraps if desired.  Brush with the egg mixture also.  Bake for 20 to 25 mins. or until the pastry is deep golden brown.  Let stand for 45 minutes to an hour.  Serve with crackers.

Salad Nicoise made by Susie

Quiche Lorraine made by Lori

1 pie crust
6 slices of bacon, cooked
5 oz. cubed Swiss cheese
6 eggs
1/4 cup cream

Combine all and put in the pie crust and bake at 350 degrees for 45 minutes. 

Zucchini Gratin made by Connie

6 Tbsp. (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in half and sliced (3 large)
2 lbs. zucchini, sliced 1/4 inch thick (4 zucchini)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
2 Tbsp. flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere cheese

Preheat oven to 400 degrees.  Melt the butter in a very large (12 inch) saute pan and cook the onions over low heat for 20 mins or until tender but not browned.  Add the zucchini and cook, covered, for 10 minutes or until tender.  Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes.  Stir in the flour.  Add the hot milk and cook over low heat for a few minutes, until it makes a sauce.  Pour the mixture into an 8 x 10 baking dish.  Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture.  Dot with a Tbsp. of butter cut into small bits and bake for 20 mins or until bubbly and browned.    Note:  French cuisine is famous for all kinds of gratins and most of them have a topping made with crumbs and cheese.  You can assemble this a day in advance and bake it just before dinner. 

Pot Au Vin (Beef Stew) made by Roseann

1 1/2 lb. beef stew meat
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. oil
2 cubes or 2 tsp. of beef bouillon
2 medium onions, quartered
1 stalk celery, cut into chunks
1 bay leaf
3 cups water
4 potatoes, quartered
4 carrots - cut into chunks
2 Tbsp. flour
1/4 cup water

In a large bowl or plastic bag, coat the beef cubes with flour, salt and pepper.  In Dutch oven brown the meat in oil.  Add bouillon, onions, celery, bay leaf,. and 3 cups water.  Simmer covered 1 1/2 hours.  Remove bay leaf and add potatoes and carrots.  Cover and continue cooking until veggies are tender about 30-45 mins.  Combine 2 Tbsp. flour with 1/4 cup water and stir in stew juices.  Heat until all thickens.

Beef Burgundy made by Judi

Slow Cooker Cassoulet made by Diane

4 oz. slab bacon cut into 1/4" cubes (about 1 cup cubed)
2 lbs. boneless pork shoulder, trimmed of excess fat and cut into approx 2" cubes
salt and pepper to taste, plus an additional 1 1/2 tsp. salt
3 links fresh garlicky sausage (I used perfect rabbit, herb and cream sausage)
6 cups soaked, cooked and drained small white beans (about 1 lb. dried) (Chef recommends Great Northern beans)
1 large onion, diced
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbsp. tomato paste
1 cup chicken broth
1 1/2 cups drained and roughly chopped canned tomatoes
5 whole cloves garlic
1 1/2 Tbsp. salted butter
1 cup panko breadcrumbs
1 Tbsp. fresh thyme
Chopped parsley, for garnish

Cook bacon in a large dutch oven set at medium heat.  Once crisped, turn heat off and transfer bacon, along with 2 Tbsp of the rendered fat, from the dutch oven to your slow cooker.  Drain all but 2 Tbsp. of the remaining rendered far from the dutch oven. 
Season pork with salt and pepper.  Return heat to medium under the dutch oven and brown pork, in batches if necessary.  Transfer browned pieces to the dutch oven.  When all of the pork has been browned, drain all but 2 Tbsp of fat from the dutch oven.  Brown the sausage.  Turn the heat off, remove the sausage from the dutch oven, cut each link in half on a diagonal and transfer to the slow cooker.  Pour the beans over the meat in the slow cooker.  Again, drain all but 2 Tbsp. of fat from the dutch oven.
Return the heat to medium under the dutch oven.  Add onion and 1 1/2 tsp. salt; saute until onions turn golden brown.  Add wine; cook until reduced by half, about 4-5 mins.  Stir in tomato paste, broth and tomatoes.  Cook for 3 mins. to bring the flavors together before pouring the onion mixture over the ingredients waiting in the slow cooker.  Throw garlic cloves on top and, if necessary, using a serving spoon, shift things around to make sure that the liquid is evenly distributed through the slow cooker.  Cook on high for 6 hours.
Right before serving, heat butter in a small saute pan.  Once sizzling, add bread crumbs and thyme.  Toast until golden brown; remove from heat and stir into cassoulet.  Serve topped with a sprinkle of parsley   

Chicken Cordon Bleu Casserole made by Andrea

1 egg
1/2 cup  milk
2 lbs. skinless, boneless chicken breast halves - cut into cubes
1 cup plain dried bread crumbs
1 cup oil for frying
8 oz. Swiss cheese, cubed
8 oz. ham, cubed
1 (10.75) can condensed cream of chicken soup
1 cup milk

Preheat oven to 350 degrees.  Beat the egg and 1/2 cup milk together until combined.  Stir in the chicken chunks to coat, then drain and coat with the bread crumbs.  Heat oil in a large skillet to 375 degrees.  Fry the breaded chicken cubes in hot oil until golden brown on all sides, remove and drain on paper towels.  Place the chicken cubes in a glass baking dish, along with the Swiss cheese and ham.  Stir together the soup with milk and pour over the casserole.  Bake in preheated oven until golden brown and bubbly, about 30 minutes.  Cooks note - I made this a day ahead and reheated it to serve and it worked very well and seemed to enhance the flavors. 

Green Bean Casserole made by Mary Ann

2 cans (10 3/4 oz) condensed cream of mushroom soup
1 cup milk
2 tbs. soy sauce
1/4 tsp. ground black pepper
8 cups cooked green beans
2 2/3 cup French's french fried onions

Heat oven to 350 degrees.  Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3 quart casserole.  Bake for 25 mins or until bean  mixture is hot and bubbling.  Stir bean mixture and top with the remaining onions.  Bake for 5 mins. more or until onions are golden brown. 

Chocolate Mousse made by Lori

2 pints of cream
12 oz. chocolate morsels
3/4 cup sugar
1 Oreo pie crust.

Beat the cream until getting stiff and add the sugar.  Melt the morsels and mix into the cream mixture.  Pour into the pie shell and chill.  Top with more morsels to decorate.  

Coeur a la Creme made by Connie

12 oz. cream cheese at room temperature
1 1/4 cups confectioners' sugar
2 1/2 cups cold heavy cream
2 Tbsp. pure vanilla extract
1/4 tsp. grated lemon zest
Seeds scraped from 1 vanilla bean

Place the cream cheese and confectioners' sugar in a bowl of an electric mixture fitted with the paddle attachment and beat on high speed for 2 mins.  Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment.  On low speed, add the heavy cream, vanilla, lemon zest, and vanilla seeds and beat on high speed until the mixture is very thick, like whipped cream.
 Line a heart-shaped mold with cheesecloth so the ends drape over the sides and place it on a plate, making sure that there is space between the bottom of the mold and the plate for the liquid to drain.  Pout the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.  To serve, discard the liquid, unmold the cream onto a plate and garnish with strawberries.  (Note - I used a heart shaped dish with perforations, but you can also use a 7 inch sieve, which will make this rounded.)  Can be prepared days ahead.

Let's open the Olympic Games with English Foods

BANGERS AND MASH CASSEROLE made by Judi (sorry, the photographer will not be getting a gold medal for this as she lost the picture)

10-12 Bratwurst
2 cups beer
5 lbs. mashed potatoes
Lipton Beefy Onion Gravy
1 can beef broth
french fried onion rings

Bake 10-12 Bratwurst with 1 cup beer or water for 30-40 minutes at 350 degrees.  Make mashed potatoes using 5 lbs. of potatoes and set aside.  Make the onion gravy with Lipton beefy onion with 1 cup beer or water and 1 can beef broth.  Layer Bratwurst and gravy and top with the mashed potatoes and sprinkle french fried onion rings on top.  Cover and bake 1/2 hour at 350 degrees until all heated through.

English Pimento Sandwiches made by Barb  (The photographer was really off this week - also  missed this)

8 oz. cream cheese
8 oz. shredded sharp cheddar cheese
8 oz. shredded Monterrey jack cheese
1 cup Hellman's mayo
1/4 cup grated onions
1 tsp. garlic salt

Mix all together and spread on Pepperidge Farm very thin bread.  Cut into triangles.

CREAMED CARROT SOUP WITH GINGER AND LIME made by Connie

2 cups chopped sweet onion
2 Tbsp. olive oil
5 cups peeled and chopped carrots (about 2 lbs)
5 cups chicken stock
1 cup water
2 Tbsp. grated fresh ginger
1/2 tsp. freshly ground black pepper
1 Tbsp. plus 1 tsp. fresh lime juice
1 cup half-and-half
1 Tbsp. finely chopped curly parsley

In a large heavy soup pot, saute the onions in the olive oil over low heat until the onions appear glossy.  Add the carrots, chicken stock, water, and ginger and bring to a boil.  Lower the heat, cover the pot, and let the mixture simmer for 30 mins.  Add the pepper, lime juice, half-and-half, and cook covered for 5 minutes, stirring a few times.  Cool to room temperature.  Puree the soup in a blender of food processor.  Hot or cold, this is a real palate pleaser.  To serve cold cover and chill it for 2 hours or overnight.  If you reheat the soup, do not let to reach a boil.  Garnish with chopped parsley.

SPINACH SALAD WITH MANDARIN ORANGES AND PECANS made by Roseann

Spinach and other lettuce such as bibb
1 large can mandarin oranges
1 large red onion
1/2 lb. bacon
pecans
Dressing:
1/3 cup sugar
1/2 Tbsp. lemon juice
1/2 tsp. paprika
1/2 tsp. pepper
1/2 tsp. celery seed
1/2 tsp. dry mustard
1 Tbsp. honey
1 Tbsp. vinegar
1/2 cup oil

Thinly slice onion.  Fry and crumble crisp bacon.  Toast pecans in bacon grease in desired.  Arrange mandarin oranges, bacon, and pecans over lettuce and onions.  Pour dressing over the top and toss immediately before serving.

SLOW COOKER CHICKEN TIKKA MASALA made by Diane

5 boneless skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
1/2 large yellow onion, finely diced
4 cloves garlic minced
2 Tbsp. freshly, finely grated ginger
1 jalapeno, stemmed, sliced in half and seeds removed
1 (29 oz) can tomato puree (I recommend Contadina brand)
1 1/2 cups plain yogurt
2 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. Garam Masala
1 Tbsp. cumin
1/2 Tbsp. paprika
2 tsp. salt or to taste
3/4 tsp. cinnamon
3/4 tsp. freshly ground black pepper
1-3 tsp. cayenne pepper - see note at end
2 bay leaves
1 cup heavy cream
1/2 Tbsp. cornstarch
prepared long grain white rice or basmati rice
chopped cilantro, for serving

In a large mixing bowl combine the chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper.  Stir until combined.  Pour half of the sauce mixture into a large slow cooker then add in the diced chicken and then cover chicken with remaining sauce.  Add in 2 bay leaves.  Cover slow cooker with lid and cook on low for 8 hours of on high for 4 hours.  In a mixing bowl, whisk together the heavy cream and cornstarch and pour mixture into the slow cooker and gently stir.  Allow mixture to cook for 20 minutes while you prepare the rice.  Remove the bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.  Cook's note - you can omit the cayenne pepper if you do not like hot foods or adjust it to less.  3 tsp. will make it really spicy. 

COCK-A-LEEKIE PIE made by Connie

1 pie shell - baked
2 Tbsp. butter
3 cloves garlic, minced
1 cup chopped leeks
4 boneless, skinless split chicken breasts, cut into 1 inch cubes
2 Tbsp. sherry
2 cashes Worcestershire sauce
1 Tbsp. Dijon mustard
1/2 cup heavy cream or half and half
1/2 cup cheddar cheese, grated
3 eggs

Line the bottom and sides of the pie shell with aluminum foil.  Melt the butter in a skillet over medium heat.  Stir in the garlic and leeks.  Saute until tender.  Reserve.  Add the chicken to the skillet, saute until the chicken begins to brown slightly.  Add in the sherry.  Cook until almost all of the sherry has evaporated.  In a bowl, stir the Worcestershire sauce, Dijon, cream cheese, leeks, chicken, and eggs together until blended.  Pour the filling into the pie shell.  Bake the pie for about 45 mins.  Allow a few minutes for the pie to set after removing it from the oven.  Serve warm.  This is a traditional English countryside favorite.

Shepherds Pie made by Stacey

2 lbs. hamburger
1 lb. pork
diced onions
10 lbs. potatoes mashed
cut up carrots
cut up broccoli
1 pie crust with a top and bottom

Brown and crumble the burger and pork and put on paper towels to drain.  Mix everything together and put in a pie crust with a top and bottom.  Cook at 350 degrees for 50-60 minutes.  Be sure to cover for most of the time and then remove cover to brown the top slightly. 

ENGLISH TRIFLE made by Judi

pound cake
Twinkies - cut up
vanilla pudding
fruit of choice
cool whip

Layer the ingredients in a glass bowl.  Easy and elegant.

Cherry Delight made by Mary Ann

2 cup graham crackers (crushed)
1 cup butter (melted)
2 package dream whip
16 oz. package cream cheese
1 cup confectioners sugar
4 cans of cherries

Mix the graham crackers crumbs and butter together and put into the bottom of a 9 x 13 baking dish.  Beat the cream cheese and sugar together and then drop into the dream whip and mix  together.  Put on top of the graham crackers.  Let set in the refrigerator until firm.  Add the cherry pie filling on top or you can use another favorite fruit pie filling. 

Jello Pie made by Roseann

3/4 cup boiling water
1 package jello - any flavor - I used orange
1 8 oz. cool whip
1 graham cracker crust

Add boiling water to hello and stir until dissolved.  Add the cool whip to jello gently - do not beat.  Pour into a pie shell and refrigerate.  Garnish as desired.

KEY LIME PIE made by Roseann

1 can sweetened condensed milk
4 eggs
1/2 cup lime juice
6 Tbsp. sugar
1/2 tsp. cream of tarter
baked pie shell

Beat 1 egg white until stiff.  Combine the condensed milk, 4 egg yolks, and lime juice and fold in the stiff egg white.  Beat the 3 egg whites and gradually add the sugar and cream of tarter.  Add both mixtures together and put into the baked pie shell and bake at 350 degrees until egg whites are golden brown about 25 minutes. 

White Chocolate Mousse Pie made by Susie

1 prebaked shortbread crust
2 cups cool whip
1 8 oz. container white chocolate cream cheese
blueberries


Mix cool whip and cream cheese together.  Put into a pie crust and top with blueberries.  Chill for 2 hours before serving.

CHOCOLATE MOUSSE PIE made by Susie

1 prebaked Oreo cookie crust
2 cups cool whip
1 8 oz. container dark chocolate cream cheese
chocolate covered almonds

Mix cool whip and cream cheese together and put into the pie crust and top with chocolate covered almonds.  Chill for 2 hours before serving.

The Lovely Lunch Ladies wish all the Olympic athletes a wonderful experience.

GO TEAM USA - BRING HOME THE GOLD!!!!

Let's Make Some Picnic Food

Watermelon Salad made by Judi

1 cubed watermelon
1 cubed English cucumber
1/4 red onion, chopped
8-10 small mint leaves
1 Tbps. cilantro (may add more if desired)
juice of 2 limes
1/2  - 1 cup olive oil
drizzle of balsamic vinegar

Toss all the above together and enjoy.

Macaroni Salad made by Lois

1 1/2 pounds elbow macaroni, cooked
2-3 stalks celery, sliced
2-3 carrots, sliced
1 12 oz. jar pickles - save the juice
8 hard boiled eggs, sliced
2 cups real mayonnaise
dash of paprika

Add the carrots, celery, pickles, and 6 of the eggs to the macaroni.  Mix the mayo and pickle juice together and fold into the other ingredients.  Put two of the eggs on top for  garnish and sprinkle with paprika.  Refrigerate until serving.  Options:  you can add onions, olives, or other garnishes you enjoy.

Rice Pilaf made by Andrea

1 stick margarine
1 (10 3/4 oz) can Campbell's French Onion Soup (or Onion)
1 (10 3/4 oz) can Campbell's Beef Consume Soup
1 1/2 cups Uncle Ben's Converted White Rice
1/2 cup grated cheddar cheese

Melt margarine in a casserole dish in the oven.  Bring both soups just to a boil in a saucepan on top of the stove.  Mix rice grains into the melted margarine, stirring to cover all the grains with the margarine.  Stir the soups in with the rice mixture.  Bake in a 325 degree oven for 50 minutes in a covered casserole.  Add the grated cheese for the last 5 minutes and leave uncovered.  Serves 8-10.  I doubled this and it works well.

Sloppy Joe's made by Roseann

2 lb. ground beef
1 large onion, chopped
1/2 green pepper, chopped
1/2 cup celery, chopped (optional)
1 bottle chili sauce
1 bottle water
1 can tomato soup
1 can water
2 tsp. brown sugar

Brown the meat in a dutch oven then push the meat to one side and then saute the onion.  Add the remaining ingredients and cook covered for 30 mins.  Then cook uncovered for another 30 minutes.  Always good when it is rewarmed and it can be frozen. 

Rave Review Baked Beans made by Kathy

1 lb. loose sausage or ground beef
1 onion, chopped
1 bell pepper, chopped
2 (16 0z) cans pork and beans
1/2 cup packed light brown sugar
1/4 cup molasses
1 tsp. dry mustard
2 tsp. Worcestershire sauce
1/2 cup ketchup
ground black pepper to taste

Preheat the oven to 325 degrees.  Lightly grease a medium-size casserole.  Brown the meat in a skillet, stirring to break into bite-sized pieces; remove from the skillet.  Brown the onion and bell pepper in the meat droppings.  Drain the meat, onion, and pepper well.  Stir together the ketchup and black pepper.  Bake uncovered for about an hour or until the liquid is slightly thickened and the meat is tender.  

We love when school is out and the kids and grand kids of the Lovely Lunch Ladies can come to help us.  Here Kaylen and Brandon are helping Lyndsey frost cupcakes for the residents of the House.

Pretzel Salad made by Andrea

2 cups crushed pretzels
3/4 cup margarine, melted
2 tsp. white sugar
1 (8 oz) package cream cheese
3/4 cup white sugar
4 1/2 oz. frozen whipped topping, thawed
1 (6 oz) package strawberry flavored jello
2 cups boiling water
2 (10 oz) packages frozen strawberries

Preheat oven to 400 degrees.  In a medium bowl, mix the crushed pretzels with the margarine and sugar.  Press into the bottom of a 9 x 13 inch baking dish, and bake in the preheated oven for 8 mins.  Remove from heat and allow to cool.  Blend together the cream cheese and sugar.  Fold in the whipped topping and spread evenly over the cooled pretzel mixture.  In a medium bowl, dissolve the strawberry flavored jello in boiling water.  Mix in the strawberries and set aside to cool for about 15 mins.  Pour jello mixture over the cream cheese mixture and refrigerate until set, about 4 hours.  

Pretzel Butterflies made by Andrea

50 small pretzel twists
small package of pretzel sticks
1 cup white vanilla candy coating, cut into pieces
1 tsp. vegetable oil
100 M & M's

Line a large cookie sheet with parchment paper.  To make 25 butterflies, arrange the pretzel twists in a cookie sheet in groups of 2 with single-hole sides of pretzels touching to form the wings.  Melt about 1/4 cup of the white chocolate and 1/4 tsp. vegetable oil at a time in the microwave.  Put the melted chocolate  into a squeeze bottle or a pastry bag.  Squeeze the chocolate down the middle of the pretzels to form the body.  Make wider at the top and narrow at the bottom.  Break the pretzel sticks into small pieces and stick 2 at the top for antennae and add another dab of chocolate.  Put a blob of chocolate into each of the four holes and put an M & M into each.  Let these sit until they are totally dry. This will take close to an hour depending on the temperature of your room and the humidity.   Gently remove from the parchment paper and store in a tightly covered container. 

In honor of Italy Republic Day

Fresh Mozzarella and Prosciutto Swirls made by Diane

1 lb. mozzarella curd *
2 Tbsp. salt
1/2 pound thinly sliced prosciutto di Parma

Cut mozzarella curd into 1 inch squares.  Place in a large bowl with lots of kosher salt atop.  Bring a large pot of water to 165 to 170 degrees (use instant read thermometer.)  Do not get much hotter.  Pour generous amount of water to cover curd and stir for 2 minutes.  Discard water.  Pour another generous amount of water over curd.  Curd will start to come together as you stir, probably for less than 2 minutes.  With hands continuously dipped in cold water, shape curd (which is now mozzarella) into a ball.  On a flat surface spread the mozzarella out thinly into a sheet and blot it with a paper towel.  Put the prosciutto on top in layers or pieces next to each other.  Slowly roll the sheet into a roll, being careful to blot the bottom as you roll to eliminate more of the moisture from the mozzarella.  Cut into pinwheels and serve immediately.
*Mozzarella curd can be purchased in Cleveland at Gallucci's and in New York City at Di Pali's.  It is not available many other places.

Eggplant Parmesan made by Stacey

Slice the eggplant thin and bread with Italian bread crumbs.  Then cook in olive oil on the stove top.  Make the following layers:

1.  Small amount of tomato sauce or marinara sauce
2.  Cooked eggplant
3.  Mozzarella cheese slices and shredded mozzarella cheese
4.  Repeat layer 1
5.  Repeat layer 2
6.  repeat layer 3
 Do as many layers as you would like then top with sauce and shredded cheese

Mini Caprese Bites made by Andrea

1 pt. grape tomatoes, halved
30 small mozzarella cheese balls
32  4 in. wooden skewers
1/4 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. pepper
6 thinly sliced fresh basil leaves
kosher salt and pepper to taste

Thread one tomato half onto the skewer, then a cheese ball, then a slice of basil, then the other half of the tomato.  Place skewers in a shallow serving dish.  Whisk the olive oil, balsamic vinegar, and salt and pepper.  Drizzle it over the skewers and add salt and pepper to taste.  Note:  If you can't find the small cheese balls you cut the larger ones into halves or thirds or can you use packaged fresh mozzarella.  

Pappa al pomodoro - Tomato and Bread Soup made by Connie

1 1/4 lb. firm-ripe tomatoes
5 Tbsp. extra-virgin olive oil plus extra for serving
3 whole cloves garlic, bruised
8-10 leaves fresh basil, torn
8 oz firm textured white or brown bread, 2 days old, cut in 1 inch thick slices and then diced
salt and freshly ground black pepper
about 1 1/4 cups water or stock (homemade or bouillon cube)

Place the tomatoes in a heatproof bowl.  Add sufficient boiling water to cook and leave for 1 min.  Drain, rinse quickly in cold water, and then skin.  Cut in half, discarding the seeds and any tough parts, and chop into small pieces.  Heat the oil in a heavy bottomed saucepan over a low heat, add the garlic and basil, and saute for 2 minutes before adding the bread.  Increase the heat to moderate and cook, continuously, for 2 minutes.  Season with salt and pepper.  Cook for 2 minutes more and then add the tomatoes and a little water or stock. Continue cooking, uncovered for 15 mins, stirring frequently.  Add more salt and pepper, if needed, and more stock if the soup begins sticking to the bottom of the pan, although remember that it is supposed to be very thick.  Serve hot. 
This is a classic peasant dish from the hills around Sienna.  It is excellent when made in advance and reheated. 

Antipasto Pasta Salad made by Kathy

1 package (16 oz) farfalle (bow-tie) pasta
1/4 pound salami, diced (3/4 cup)
1 small green bell pepper, cut into 1 1/2 inch strips
1 jar (7 oz) roasted red bell peppers, drained and cut into 1/4 inch strips (1/3 cup)
1 can (6 oz) pitted large ripe olives, drained
1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
1/2 cup freshly shredded Parmesan cheese
1/2 cup Italian Dressing
2 Tbsp. chopped sun-dried tomatoes in oil, drained.

Cook and drain the pasta as directed on the package.  Rinse with cold water; drain.  Place pasta and remaining ingredients in a large bowl, toss gently.

Double Tomato Bruschetta made by Barb

6 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 tsp. salt
1/4 tsp. ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preheat the oven on broiler setting.  In a large bowl mix all the ingredients except for the baguette and cheese.  Allow the mixture to sit for 10 mins.  Cut the baguette into 3/4 inch slices.  On a baking sheet, arrange the bread in a single layer.  Broil for 1-2 mins until slightly brown.  Divide the tomato mixture evenly over the baguette slices and top with the mozzarella cheese.  Broil for 5 more mins or until the cheese is melted.

Chicken Portebello made by Lori

Skinless chicken breasts
2 Tbsp. olive oil
1 Tbsp. garlic
salt and pepper
mushrooms, sliced
olive oil
sliced fresh mozzarella

Sear the chicken and saute the mushrooms in olive oil, then add garlic, salt and pepper.  Layer the chicken, mushrooms, and mozzarella and cook at 350 degrees for 45 minutes.

Creamy Polenta made by Diane

2 1/4 cups whole milk
1 stick unsalted butter
2 tsp. salt
1/2 cup fine yellow cornmeal

In a saucepan bring the milk, butter and salt just to a boil, stirring occasionally, and immediately add cornmeal in a slow stream, whisking.  Cook cornmeal over low heat, stirring frequently, until thickened, about 10 minutes.  Season with salt and pepper.  

Italian Jello made by Sandi

Red jello
Whip Cream
Green jello

Layer the jello and whip cream in a glass bowl to show the Italian colors

Tiramisu made by Lori

2 cups cold milk
1 package instant vanilla pudding (large)
8 oz cream cheese
8 oz. cool whip
1 cup hot water
1/2 cup Kahlua
1 Tbsp. instant espresso
24 lady fingers
3 Tbsp. cocoa

Mix the pudding, cream cheese, and cool whip until smooth.  Put 1/2 of the ladyfingers in your greased pan.  Dissolve the espresso, and Kahlua in the hot water and drizzle half over the lady fingers.  Add a layer of 1/2 of the pudding mixture on top of the lady fingers and then repeat each layer.  Top with unsweetened cocoa.