Mini Spinach Frittatas

1 cup ricotta cheese
3/4 cup grated parmesan cheese
2/3 cup chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 egg
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
24 slices pepperoni


recipe:
Combine the first eight ingredients in a small bowl. Place a slice of pepperoni in each of 24 greased miniature muffin cups. Fill muffin cups three fourth full with cheese mixture.
Bake at 375 degrees for 20 to 25 minutes or until a toothpick comes out clean. Carefully run a knife around edges of muffin cups to loosen.

Salsa Bean Dip

1/2 cup pineapple salsa
1 Tbsp. lemon juice
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup minced fresh parsley
1/4 tsp. pepper
Tortilla chips


In a food processor or blender, combine the salsa, lemon juice, beans, parsley and pepper. Cover and process until smooth. Transfer to a serving dish. Serve with tortilla chips. Refrigerate leftovers.

Red Velvet Cake

2 eggs
2 cups sugar
1 tsp. cocoa
2 ounces red food coloring
2 sticks butter
2 1/2 cups cake flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1/2 tsp. baking soda
1 Tbsp. vinegar



Recipe:

Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture. Mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour into three 9 inch round greased and floured pans. Bake for 20 to 25 minutes, or until cakes tests done.

Icing:
2 egg whites
1 1/2 cups sugar
5 Tbsp. cold water
2 Tbsp. light corn syrup
1 cup miniature marshmallows
1 cup shredded coconut
1 cup chopped pecans

Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat. Add marshmallows and stir until melted. Fold in coconut and nuts. Spread between layers and on top and sides of cake.
Source: Paula Deen's Kitchen Classics

Brown Rice with Walnuts and Asparagus

1 cup brown rice
1/2 cup toasted walnut pieces
1 pound asparagus, blanched and diagonally cut
1/2 cup diced purple onion
6 ounces ham, cut in strips
1 small head purple cabbage, shredded
2 tablespoons chopped, slivered fresh basil
2 tablespoons sherry vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons walnut oil
lemon wedges



Recipe:

Prepare rice according to package directions. In a large bowl, combine first 7 ingredients. Toss to combine. In a smaller bowl, combine remaining ingredients. Pour over rice/vegetable mixture. Refrigerate. Serve with fresh lemon wedges. Serves 6.

Rumpot

3 cups small strawberries, hulled
6 3/4 cups granulated sugar
4 cups amber rum
3 1/2 cups raspberries or blackberries
4 cups sweet cherries, pierced several times
2 3/4 cups blueberries
2 cups sliced, pitted, peeled, peaches
3 cups sliced. pitted. plums



Recipe:
In sterilized wide-mouthed 16 cup jar with tight-fitting lid, mix strawberries with 1 cup plus 2 tbsps. of the sugar; let stand for 30 minutes. Slowly pour in rum, without stirring. Cover and store in refrigerator, stirring after a few days to dissolve sugar.
Allowing 2 weeks between additions, add fruit as follows: in bowl, stir raspberries with 1 cup plus 2 tbsps. of the sugar; let stand for 30 minutes. Stir into strawberries. Cover and store in refrigerator, stirring after a few days to dissolve sugar.
Repeat with cherries, blueberries, peaches and plums.
Makes 16 cups.

Piggie Pocket Burgers

2 pounds lean ground beef
8 ounces shredded American or cheddar cheese
1/2 cup chopped onion
1/2 cup barbecue sauce
1/4 cup melted butter
Salt and pepper to taste


Recipe and tricks:
Between sheets of waxed paper, roll out eight equal size 1/4 inch thick patties of ground beef.
Mix cheese, onion and barbecue sauce. Spread mixture onto four of the thin patties, leaving a 1/2 inch border around the edge. Take the remaining four patties and use them to cover the ones topped with cheese and sauce. Crimp the edges to seal thoroughly.
Use a spatula to gently place the burgers on a broiling pan. Broil 6 to 8 inches from the heat until top is done as desired. Carefully flip and broil the other side.

Fettuccine with peas and Ham

1 tsp. butter
1/4 pound shallots, minced
1/2 pound mushrooms, sliced
1 Tbsp. butter
3 Tbsp. flour
2 cups milk, heated to simmering
1/8 tsp. salt
1 (10 ounce) package frozen tiny peas, thawed
1/4 pound extra lean ham, chopped
1 cup freshly grated parmesan cheese, divided
1 pound fettuccine, cooked al dente and drained
Pepper


In a large saucepan, melt the 1 teaspoon butter. Add the shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Remove vegetables from saucepan and set aside.
In the same saucepan, melt the 1 tablespoon butter over low heat. Add flour and cook for 2 minutes, stirring constantly. Do not brown. Remove from heat and add the milk slowly, stirring with a wire whisk. Add salt and cook slowly over low heat for 15 to 20 minutes, stirring occasionally. Add the peas and cook 30 seconds longer
Blend together the sauce, shallot-mushroom mixture, ham, fettuccine and 3/4 cup cheese, and toss until the sauce clings to the pasta. Season to taste with pepper. Sprinkle each serving with 1 1/2 teaspoon cheese.