Puttanesca
2 to 3 T. olive oil
2 cloves garlic, chopped
3 large ripe fresh tomatoes, peeled and chopped 1/2 cup black olives,
pitted
2 T. capers, drained
1/2 t. dried oregano
1/4 t. red pepper flakes
2 T. parsley, chopped
4 flat anchovy fillets, chopped
Freshly ground black pepper
1 lb. cooked pasta
Heat oil in skillet over moderate heat; add all ingredients except
parsley, anchovies, and pepper.
Cook, stirring until the sauce thickens, about 15 minutes. Pepper to
taste.
Add parsley and anchovies and cook, stirring for 2 minutes more. Serve
the sauce at once over 1 pound cooked pasta.
Makes about 1 cup.
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Cheese Fries
3 unpeeled russet potatoes
1 cup shredded Monterey Jack
4 to 6 cups oil
3 slices cooked bacon
sliced green onions
1 cup shredded cheddar
ranch dressing or sour cream
Slice potatoes into wide slices about 1/4 inch thick and 3/4 inch wide.
Keep potatoes covered in water until ready to fry so they don't turn
brown.
Heat oil to about 350 degrees. Dry the potato slices on paper towels and
fry for about 1 minute.
Remove potatoes from oil until cool, about 10 minutes. When cooled, fry
them for about 5 more minutes or until light golden brown. Drain.
This sounds like a lot of trouble but they are so much better when you
fry them twice like this. Preheat oven to 375. Arrange fries on oven
safe plate or baking sheet.
Sprinkle cheese and onions over the fries. Crumble the bacon and
sprinkle over cheese.
Bake fries for about 5 minutes or until cheese has melted. Serve with
ranch dressing or sour cream.
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Easy Jambalaya
2 (5 oz.) pkgs. Cajun seasoned rice and bean mix 1 Tbsp. vegetable oil
1/2 lb. cooked smoked sausage, sliced
1 onion, chopped
2 cloves garlic, minced
14 oz. can diced tomatoes with green chilies, undrained
In heavy saucepan, prepare the mix according to package directions.
Meanwhile, in a heavy skillet, cook sausage, onion, and garlic in oil
until onion and garlic are tender and sausage is glazed.
Add to prepared mix along with diced tomatoes during the last 10 minutes
of the mix cooking time. Cook until rice and beans are tender.
Serves 4
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Pepperoni Pizza Salad
10 plum tomatoes, chopped
3 medium green peppers, cut into 1" pieces 2 cups shredded mozzarella
cheese (8 oz) 1 pkg. sliced pepperoni (3 1/2 oz)
1 can (2.25 oz) sliced ripe olives, drained 1/4 cup chopped onion
1/3 cup tomato juice
1/4 cup red wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 t. dried basil
1/4 t. pepper
3/4 cup seasoned salad croutons
In a large bowl, combine the first six ingredients. In a small bowl,
combine the tomato juice, vinegar, oil, garlic, basil, and pepper. Mix
well.
Pour over tomato mixture and toss to coat. Cover and refrigerate several
hours. Just before serving sprinkle with croutons.
Serves 12 to 14
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