Tomato, Mozzarella and Prosciutto Salad Recipe

Ingredients

• 2 large ripe tomatoes
• 10 ounces fresh burrata or mozzarella cheese, sliced
• salt and pepper to taste
• 1 small red onion, chopped fine
• 1 small garlic clove, peeled and diced small
• 3 tablespoons capers, rinsed
• 1/4 pound prosciutto ham, sliced thin
• fresh basil leaves for garnish
• DRESSING:
• 2/3 cup extra virgin olive oil
• 1 tablespoon balsamic or red wine vinegar
• 1 teaspoon Dijon mustard (or spicy brown mustard)

Directions

• Cut tomatoes into medium width slices, approximately 8 slices.
• Cut cheese into slices of similar sized widths as the tomato slices. A round buffalo mozzarella (di buffala) or a burratta cheese allows the slices to closely match the round slices of the tomatoes.
• On each salad plate, or on a large serving plate, arrange the tomato and cheese slices so they alternate, laying first a slice of tomato and then a slice of cheese. As each slice of tomato is placed on the plate, add a little salt and pepper over each slice.
• Sprinkle the onion, garlic and capers over the slices of cheese and tomatoes and then top with the sliced prosciutto ham.
• Whisk together olive oil, vinegar and mustard. Season to taste.
• Drizzle dressing over all the ingredients, and when ready to serve, garnish with basil.
• Serves 2 as an entrée or it can be divided to serve 4 as a side salad. When serving 4, use 2 slices of tomato and 1 slice of cheese or vary amounts as desired.

Apple Strudel

Ingredients

• 1 pound sweet apples -- peeled, cored and thinly sliced
• 1/4 cup golden raisins
• 1/4 cup dried currants
• 1/2 teaspoon ground cinnamon
• 2 tablespoons white sugar
• 2 slices brown bread, crumbled
• 1/2 (16 ounce) package phyllo dough
• 1/4 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
3. Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
4. Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

Apple "Pizza"

What You Need

• 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
• 2 tablespoons fine dry bread crumbs
• 1 1/2 tablespoons unsalted butter
• 1 1/2 lb Golden Delicious apples (3 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1 cup grated sharp or extra-sharp white Cheddar (3 oz)

• Special equipment: parchment paper

What to Do 

Put oven rack in middle position and preheat oven to 400°F.

Roll out pastry sheet into a 15- by 12-inch rectangle on a lightly floured surface with a floured rolling pin. Transfer to a baking sheet lined with parchment paper, then prick pastry all over with a fork. Sprinkle bread crumbs over pastry.

Heat butter in a small saucepan over moderate heat, swirling pan, until golden brown, about 1 minute. Pour butter over apples in a bowl, then add sugar and salt and toss to coat. Spread apples evenly over pastry, leaving a 1-inch border on all sides. Fold in edges over apples, pressing down firmly on corners and sides. Bake until apples are tender, 35 to 40 minutes. Sprinkle cheese over apples and bake until cheese is golden and bubbling, 5 to 9 minutes more. Serve warm.

Hearty Potato Soup

Ingredients

• 6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds) $
• 2 medium onions, diced $
• 2 carrots, thinly sliced $
• 2 celery ribs, thinly sliced $
• 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth $
• 1 teaspoon dried basil $
• 1 teaspoon salt $
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour $
• 1 1/2 cups fat-free half-and-half
• Italian Bread Bowls
• Garnish: fresh celery leaves $

Preparation

1. Combine first 8 ingredients in a 4 1/2-quart slow cooker.
2. Cook, covered, at HIGH 3 hours or until vegetables are tender.
3. Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired.

Potato Soup

Ingredients

• 6 slice(s) bacon, cut into 1-inch pieces
• 3 pound(s) (about 5 large) russet potatoes
• 3 1/2 teaspoon(s) salt
• 1 cup(s) sour cream
• 1/4 pound(s) (1 stick) butter
• 2 2/3 cup(s) whole milk
• 1/2 teaspoon(s) black pepper
• 4  scallions, thinly sliced
• 3/4 cup(s) shredded sharp Cheddar cheese

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Directions

1. Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Potato Pancakes

Ingredients

• 1 pound(s) russet potatoes, peeled and grated
• 1 medium yellow onion, peeled and grated
• 1  egg, lightly beaten
• 2 tablespoon(s) flour
• 1 teaspoon(s) salt
• 1/8 teaspoon(s) freshly ground pepper
• 1 1/2 tablespoon(s) canola oil

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Directions

Combine all ingredients except oil in a bowl. Heat 3/4 tablespoon oil in a nonstick skillet over medium-high heat. Drop 3 tablespoons batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until golden brown — 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and the remaining oil as needed. Serve warm.

Turkey Barley Soup Recipe

Ingredients

• 2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
• 4 cups cubed cooked turkey
• 2 medium carrots, halved and thinly sliced
• 1 large potato, peeled and cubed
• 2 cups frozen cut green beans
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1/2 cup uncooked medium pearl barley
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt

Directions

• In a Dutch oven, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until barley and vegetables are tender. Discard bay leaves.
• May be frozen for up to 3 months. Yield: 10 servings (3 quarts).

Sausage and Spinach Tortellini Soup Recipe

Ingredients

• 1/2 pound bulk Italian sausage
• 1 small onion, thinly sliced
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 cup water
• 1-1/2 cups torn fresh spinach
• 3/4 cup refrigerated cheese tortellini
• 2 tablespoons shredded Parmesan cheese

Directions

• In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Return to a boil. Reduce heat, add spinach and tortellini; cook for 7-9 minutes or until tortellini is tender. Sprinkle with cheese. Yield: 2 servings.

Sausage Tortellini Soup Recipe

Ingredients

• 1 pound bulk Italian sausage
• 2 cups water
• 2 cups chopped cabbage
• 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained and cut up
• 1 can (14-1/2 ounces) beef broth
• 1 can (10-1/2 ounces) condensed French onion soup
• 1 package (9 ounces) refrigerated cheese tortellini
• 1/2 cup grated Parmesan cheese

Directions

• In a large saucepan, cook sausage over medium heat until no longer pink; drain. Stir in the water, cabbage, tomatoes, broth and soup. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Stir in tortellini; cook 7-9 minutes longer or until pasta is tender. Sprinkle with cheese. Yield: 10 servings (2-1/2 quarts).

Tortellini Soup Recipe

Ingredients

• 2 garlic cloves, minced
• 1 tablespoon butter
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
• 1 package (10 ounces) frozen chopped spinach, thawed

Directions

• In a large saucepan, saute garlic in butter for 1 minute. Stir in the broth. Bring to a boil. Add tortellini; cook for 7-9 minutes or until tender. Stir in the tomatoes and spinach; heat through. Yield: 5 servings.