Recipe Scrapbook, Meals in Minutes 10th Anniversary Edition

8/2/2019 Recipe Scrapbook, Meals in Minutes 10th Anniversary Edition

1/7

Scrapbook


2/7

LyndaMcCormick

Burkburnett,Texas

Combine zucchini, squash and mushrooms in a large bowl; tosswith one teaspoon olive oil and vinegar. Grill or broil until tender;set aside. Saut onion in remaining olive oil in a skillet overmedium heat until caramelized; set aside. Spread tops and bottomsof bread slices with desired amount of Olive Tapenade; layerpeppers, spinach, tomatoes and cheese evenly on half the breadslices. Top with veggies and remaining bread slices; grill or broillightly on both sides. Makes 4.

Roasted Veggie Panini2 zucchini, thickly sliced1 yellow squash, thickly sliced8-oz. pkg. portabella

mushrooms2 t. olive oil, divided1 t. balsamic vinegar1 sweet onion, sliced

1 loaf sourdough bread, sliced1 red pepper, thickly sliced1 green pepper, thickly sliced1 yellow pepper, thickly sliced1 c. spinach leaves2 roma tomatoes, sliced4 slices provolone cheese

Olive Tapenade:6-oz. jar pitted green olives,

drained1 shallot, chopped

1 t. lemon juice1/8 t. pepper1/2 c. olive oil

Pulse ingredients in a food processor until desired consistencyis achieved. Refrigerate any remaining mixture in an airtightcontainer. Makes about 1/2 cup.

Gooseberry Patch www.gooseberrypatch.com


3/7

Nicole ShiraNew Baltimore, Michigan

Preparepastaaccordingtopackagedirections;drainandrinsewith

coldwater.Inalargeservingbowl,combinepastaandremainingingredients;tossgently.Coverandchillbeforeserving.Makes6to8servings.

7-oz.pkg.tortellinipasta15-1/4oz.canbabypeas,drained

mincedgarlictotaste1/2c.oliveoil

1T.lemonjuice1/4c.whitevinegarfreshgratedParmesancheesetotaste

TortelliniToss

GooseberryPatchwww.goo

seberrypatch.com


4/7

Linda PattenLake Zurich, Illinois

Combinebreadcrumbs,macadamianutsand

salttogetheronaplate;setaside.Dipchicke

nin

egg;coatwithbreadcrumbmixture.Brown

both

sidesinbutterandoilinaskilletovermediu

m-

highheat;reduceheatt

olowandcover.Cook

untiljuicesrunclearwhenchickenispiercedwithafork,about5to

7minutes.Serves2.

3/4c.breadcrumbs

2/3c.macadamianuts,

chopped

1/4t.salt

2boneless,skinlesschicken

breasts,fattenedto1/4-

inchthickness

1egg,beaten

2T.butter

2T.oliveoil

MacadamiaNutChicken



5/7

Kristie RigoFriedens, Pennsylvania

Inalargebowl,combinepotatoesan

dcheese;mashuntilsmooth.

Stirinsaltandpepper;setaside.Mel

tmargarineinaskillet;add

onions.Saut10to15minutes;spre

adhalftheonionsinalightly

greased13"x9"bakingpan.Stuffeach

shellwithpotatomixture;

arrangeoveronions.Sprinklewithre

mainingonions.Bake,

uncovered,at350degree

sfor20to25minutes.Makes

6to8servings.

3lbs.potatoes,peeled,

quarteredandboiled

2c.shreddedCheddarcheese

1t.salt

1/2t.pepper

1/2c.margarine

4c.onions,sliced

12-oz.pkg.jumboshellpasta,

cooked

Almost-InstantPierogies



6/7

CarolHickman

Kingsport, TN

In a bowl, blend cream cheese, sugar and lemon juice; set aside.Unroll crescent rolls and divide along perforations into triangles;spread with cream cheese mixture. Roll up crescent roll-style; bakeon ungreased baking sheets at 350 degrees for 20 minutes. Let cool;spoon Glaze over the tops before serving. Makes 16.

8-oz. pkg. cream cheese,softened

1/2 c. sugar

1 T. lemon juice2 8-oz. tubes refrigerated

crescent rolls

Lemon Pastries

1/2 c. powdered sugar

1 t. vanilla extract

1 to 2 T. milk

Glaze:

Whisk ingredients together until smooth and creamy.



7/7Gooseberry Patch www.gooseberrypatch.com

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Recipe Scrapbook, Meals in Minutes 10th Anniversary Edition