Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (20 page)
Even houseplants would taste good topped with this dressing!
1/3 c. olive oil
1/3 c. white wine vinegar
2 cloves garlic, minced
1 T. sugar
1/2 t. salt
1/8 t. pepper
Combine all ingredients in a small jar with a tight-fitting lid. Secure lid; shake vigorously to blend. Keep refrigerated up to 2 weeks. Makes 2/3 cup.
Food with a ’tude! Send your taste buds south of the border with this spicy twist on lasagna.
1 onion, chopped
2 cloves garlic, chopped
1 T. olive oil
16-oz. jar salsa
15-oz. can chili with beans
4-oz. can chopped green chiles
2 c. cooked chicken, shredded
1 T. lime juice
1-1/2 t. chili powder
1 t. salt
1/2 t. pepper
9 6-inch flour tortillas, divided
8-oz. pkg. shredded Mexican-blend cheese, divided
In a large skillet, cook onion and garlic in oil for 3 to 4 minutes, until onion is tender. Stir in salsa, chili and chiles; reduce heat to low and simmer for several minutes, until heated through. Meanwhile, in a bowl, toss chicken with lime juice and seasonings. Arrange 3 tortillas in the bottom of a lightly greased 13"x9" baking pan. Layer with half of onion mixture, half of chicken mixture and 1/3 of cheese. Repeat layers; top with remaining tortillas and remaining cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Let stand for 5 to 10 minutes before serving. Serves 6.
Set a regular dinner theme for each night and it’ll be a snap to make out your shopping list. You’ll welcome every Tuesday when you know it’s Taco Night!
Creamy, satisfying and fun to eat! If you don’t care for peas, just leave ’em out.
9-oz. pkg. refrigerated cheese tortellini, uncooked
2 T. butter
1/4 c. red pepper, diced
1 c. sliced mushrooms
3/4 c. milk
1/2 c. water
4 t. cornstarch
1 t. chicken bouillon granules
1 c. cooked ham, cubed
3/4 c. fresh or frozen peas
Cook tortellini according to package directions; drain. Meanwhile, melt butter in a large skillet over medium heat. Add red pepper and mushrooms; cook until tender, about 5 minutes. In a small bowl, combine milk, water, cornstarch and bouillon; stir well. Add milk mixture to skillet. Cook, stirring constantly, until mixture boils and thickens. Stir in ham, peas and tortellini; cook until heated through. Makes 4 servings.
For a delicious, healthy change from pasta, make “noodles” from zucchini and summer squash! Cut squash into long, thin strips or strings, then steam lightly or sauté in a little olive oil. Add your favorite spaghetti sauce and meatballs…yummy!
No-fuss feasting…just five ingredients for a hearty dinner! You’ll love it with sliced smoked sausage instead of meatballs too.
25-oz. pkg. frozen cheese-filled ravioli, uncooked
20-oz. pkg. frozen meatballs, thawed
28-oz. jar spaghetti sauce garlic powder to taste
1-1/2 c. shredded mozzarella cheese
Cook ravioli according to package directions; drain. Place ravioli in a lightly greased 13"x9" baking pan. Top with meatballs and sauce. Sprinkle with garlic powder; top with cheese. Bake, uncovered, at 375 degrees for 35 minutes, or until heated through. Serves 4 to 6.
Angel Hair with Tomato & Basil
If you’re lucky enough to have some fresh basil, this simple recipe is a perfect way to enjoy it.
6 to 8 roma tomatoes, diced
1 to 2 cloves garlic, minced
1/2 c. butter, melted
2 T. fresh basil, snipped
8-oz. pkg. angel hair pasta, uncooked
Garnish: shredded Parmesan cheese, fresh basil sprigs
Combine tomatoes and garlic in a saucepan. Simmer over medium-low heat for 10 to 15 minutes. Blend together butter and basil in a bowl; set aside. Cook pasta according to package directions; drain and place in a serving bowl. Top hot pasta with butter mixture; stir in tomato mixture. Garnish as desired. Serves 4.
Keep mini pots of your favorite pizza & pasta herbs like oregano and basil on a sunny kitchen windowsill…right next to the catnip!
Cut leftover lasagna or meatloaf into portions and freeze on a baking sheet, then pack in a plastic freezer bag. Later, heat up as many pieces as you want.
Let hot food cool down at least 30 minutes before wrapping & freezing.
Double-wrap casseroles tightly, first in plastic freezer wrap, then in heavy-duty aluminum foil.
Soups freeze well. Ladle into individual plastic containers and freeze…instant lunch!
No more freezer mysteries!
Label each item with the name and the date.
Wrap up leftover roast beef, chicken or pork in recipe-size portions…easy to thaw, then add to a favorite recipe.
No peeking! Open the freezer door as little as possible to keep fresh taste in, warm air out.
Most home-cooked foods are tastiest if kept frozen no longer than 2 to 3 months.
Mamma’s Beef & Sausage Baked Pasta
Straight from the kitchen at Mamma Leoni’s where Garfield was born. It’s fun to make this hearty casserole with a mix of pastas like ziti, rotini and wagon wheels.
16-oz. pkg. penne pasta, uncooked
1 lb. ground beef
1 lb. ground Italian pork sausage
1 onion, chopped
2 26-oz. jars spaghetti sauce
8-oz. pkg. shredded provolone cheese
8-oz. container sour cream
8-oz. pkg. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, brown beef, sausage and onion in a large skillet over medium heat; drain. Add sauce to skillet and simmer over low heat for 15 minutes. In a greased 13"x9" baking pan, layer half of the pasta, all of the provolone cheese, all of the sour cream, half of the beef mixture, remaining pasta, all of the mozzarella cheese and remaining beef mixture. Top with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Serves 8.
