Quilters' Recipes Blog : Italian

Linguini and Clam Sauce

QuiltersRecipes — Wed, 01 Apr 2009 23:48:00 GMT

Cheri’ A. Hofeldt, The Quilter’s Retreat

I always keep a can of chopped clams and a box of linguini in the pantry for “THOSE” days. We have to replace the chlorestrol we use up during a day of hot quilting. (Cheri’s Justification #3) Here is the recipe:

Clam Sauce
(6.5oz) cans CHOPPED clams - reserve the liquid
2 cloves garlic or some garlic crystals to taste
2 tablespoons butter or olive oil
Chopped parsley (yeah like quilters have that!)

Start boiling the water for linguine and prepare as per box. In a small sauce pan, melt butter or heat olive oil. Cook garlic until tender or add garlic crystals and dissolve. Add clam juice and bring to a boil. Reduce heat and simmer while linguine is cooking. Add clams to sauce and heat. When linguine is tender, drain and pour clam sauce over the linguine. Sprinkle on a little parmesan if you have it and the parsley. This only takes about 10-12 minutes so you should be back to quilting in 30 minutes.

Cheesy Mostacolli

QuiltersRecipes — Wed, 01 Apr 2009 23:48:00 GMT

Submitted by Amy Doepke

1 box mostacolli noodles - cooked al dente
1 pound ground beef browned
2 cans cheddar cheese soup
1 can (or jar) spaghetti sauce
2 cups shredded mozzarella cheese
2 tsp. Italian seasoning
1 tsp. ground pepper

Mix together and place in 9 X 13 dish. Top with 1 cup shredded mozzarella cheese. Bake at 350º for 30 minutes.

Baked Ravioli

QuiltersRecipes — Wed, 01 Apr 2009 23:47:00 GMT

Submitted by Rosemary Taylor via email

16 pz. package frozen ravioli, cooked.
1 pound ground beef, cooked
1 jar spaghetti sauce
2 c. shredded mozzarella cheese

Add browned beef to spaghetti sauce. In an 11×7 pan, spread 3/4 c. meat sauce. Then layer in the following order:
1/2 of the ravioli
1/2 remaining meat sauce
1/2 cheese
rest of ravioli
rest of meat sauce

Cover with aluminun foil and bake in a 425 oven for 30-35 minutes (or 350 oven for 45 minutes). Remove foil and discard; layer rest of mozzarella over ravioli. Return to oven until cheese is melted.

I double this recipe and use a 9×13 dish.

Chicken Parmigiana

QuiltersRecipes — Wed, 01 Apr 2009 23:47:00 GMT

Submitted by Kelly Vanasse

1 jar Marinara sauce (I just use spaghetti sauce like Prego)
4 boneless skinless chicken *** halves
2/3 cup shredded Mozzerella cheese
1 tbls parmesan cheese
1/4 cup Italian style bread crumbs
2 tbls olive oil
Heat oven to 350 F. Pour marinara sauce evenly in bottom of ungreases 12X8-inch baking dish. Place chicken breasts over sauce. In a small bowl, combine cheeses, bread crumbs and oil: mix well. Sprinkle evenly over chicken. Bake at 350 for 40 minutes or until chicken is fork tender and juices run clear. Serve over noodles.

I also add a salad and garlic bread.

Italian Crock Pot Meal

QuiltersRecipes — Wed, 01 Apr 2009 23:46:00 GMT

Italian Crock Pot Meal
Sheryl Duden
Sheryl says, “I have 2 quick things I do for dinner.”

The first one is: In a Crock Pot put as many boneless skinless chicken breasts as needed for your family. Dump a can of diced or stewed Italian tomatoes and a small can of tomato sauce.

The second is basically the same only I use a large charcoal steak and the tomatoes.

Let them cook in the crock pot/slow cooker on low all day and then serve over pasta with a salad or vegetable. Quick and easy and my family loves it. To spice it up, you could use a different flavor of the diced or stewed tomatoes.

Super Salad

QuiltersRecipes — Wed, 01 Apr 2009 23:46:00 GMT

Martha Aschim, Marinette, WI

1 clove garlic, chopped
1/4 cup pinenuts
1/4 cup hard salami cut into small pieces
1/4 to 1/3 cup good olive oil
1 bunch Romaine lettuce
1/4 cup Parmesan cheese

Cook first three ingredients in olive oil until salami is crisp. While still warm, pour over 1 bunch of Romaine lettuce, rinsed and torn. If you have some fresh basil leaves, add to salad greens for great flavor! Sprinkle 1/4 cup or more of Parmesan cheese and grind fresh black pepper on top.

Italian Beef

QuiltersRecipes — Wed, 01 Apr 2009 23:45:00 GMT

Jeannie Sanchez
1, 3-4 pound beef roast
1 package DRY Italian salad dressing mix..(Like Good Seasons)
8 oz. pepperoncini peppers, juice
1 can beer OR beef broth

Put all in the crock pot. Cook on high for 6-8 hours. If it hasn’t fallen apart, pull apart with two forks. Discard the pepper stems, but keep the peppers in! Serve on buns with some juice for dipping. (This smells SO good while it cooks, you will drive everyone crazy waiting for dinner!)