Spinach and Ricotta Manicotti (Ang)

Ingredients:
-3Tbs. butter
-olive oil
-2 cloves of garlic peeled and finely chopped
-A large handful of fresh oregano chopped
-¾ tsp of nutmeg
-4 C of spinach
-A handful of fresh basil. Stalks chopped, leaves ripped
-2 (14oz) cans of plum tomatoes chopped
-sea salt, black pepper seasoned to taste, pinch of sugar
-1 ¾ C of ricotta cheese
-2 handfuls of freshly grated Parmesan cheese
-16 Manicotti tubes
-1 C of mozzarella, broken
-Optional-white sauce-Crème Fraiche

Directions:
Preheat oven 350̊̊̊̊̊̊̊̊̊̊̊ ̊
-Boil manicotti, drain, and place individually on wax paper, let cool

-Take a saucepan on high heat and melt butter, olive oil, one garlic clove, oregano and nutmeg. Garlic becomes soft then add as much spinach as you can to the pan. Keep turning it over, it will wilt quickly so you will be able to keep adding more spinach until it’s all in. Moisture will cook out of the spinach. Cook 5 minutes on high heat constantly stirring. Remove from pan and place in bowl to cool.

-Use the same pan on the high heat again and add a little olive oil, the other clove of garlic, basil stalks and the tomatoes, then fill one of the empty tomato cans with water—add in. Bring to boil, then add pinch of salt, pepper, sugar and simmer 10 minutes. Take off heat and add basil leaves.

-Now your spinach has cooled down. Squeeze excess liquid out of spinach back into the bowl and finely chopped spinach. Put spinach back into the bowl with excess liquid add ricotta, and a handful of Parmesan cheese-stir. Fill manicottis by using a spoon or Ziploc bag with the tip cut off. Fill manicottis tight with mixture.

-Place ¾ of the tomato sauce on the bottom of the pan. Lay in manicottis on top tomatoes. Add remaining tomato sauce to the top of with Parmesan cheese and mozzarella.
(optional-you can top off with Crème Fraiche—very rich and caloric)
-Bake in oven 25-30 minutes until golden and bubbling.

Pasta Salad (Meg)

1 pkg multi colored rotini noodles
Wishbone Italian Dressing
1 c. cheddar chesse (cubed)
1 c. ham (cubed)
1 can of olives
1 cucumber
1 bunch of broccoli
1 tomato

Cook noodles. Set aside to cool. Cut up vegetables. (You can add whatever vegetables you like).
Mix pasta with all ingredients. Poor about half a bottle of Dressing on. Salt and Pepper to taste.

Panna Cotta Parfaits with Raspberry Compote (Stacy)

Makes 6 servings (I doubled this recipe)

Ingredients

• 1/4 cup water
• 1 1/4 teaspoons unflavored gelatin
• 2 cups whipping cream, divided
• 3/4 cup sugar, divided
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 1/2-pint containers raspberries
• 1 1/2 teaspoons balsamic vinegar

Directions:

Place water in very small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine 1/2 cup cream and 1/2 cup sugar in medium saucepan. Stir over low heat until sugar dissolves. Pour into large bowl. Whisk in 1 1/2 cups cream, then sour cream and vanilla just until mixed. Stir gelatin mixture over very low heat until gelatin dissolves; whisk into cream mixture. Place 1 berry in each of 6 Champagne flutes. Add cream mixture, dividing evenly. Chill until panna cotta sets, about 3 hours. Toss remaining berries, 1/4 cup sugar, and vinegar in bowl; spoon over parfaits.

(I spooned blueberry sauce in the bottom of a few before I put in the berry. I didn't taste these ones so I don't know if it was a good addition. Try it if you liked it! )

Caprese Salad (Alix)

Ingredients:
4 large tomatoes
4 tablespoon extra virgin olive oil
1 1/2 tablespoon balsamic vinegar
1 package fresh mozzarella cheese packed in water
16 leaves basil sliced
Salt and pepper to taste

Directions:
Slice tomatoes about one quarter inch thick and arrange on a plate.
Slice thin discs of mozzarella cheese and place on each tomato. Top with a sprig of basil.
Mix olive oil and balsamic vinegar. Pour over tomatoes. Add salt and pepper to taste. Serve

Marinara Sauce (Erin Ruy)

INGREDIENTS

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
1 Tablespoon dried parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 Tablespoon brown sugar
6 tablespoons olive oil
1/3 cup finely diced onion
1/3 cup white wine

DIRECTIONS:
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.

Alfredo Sauce (Amy)

Ingredients:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

Directions:
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.