Julie's One Pot Pasta Primavera

4 c low-sodium vegetable broth
8 oz linguine, uncooked
1 small onion, thinly sliced
1 lb. broccoli crowns, cut into large florets (about 2 cups)
1 1/2 lbs. asparagus, cut into 2-inch pieces
4 oz. white button mushrooms, sliced
4 large cloves garlic, minced
1/4 tsp crushed red pepper flakes (less for milder heat)
1 t salt
1/2 t pepper
2 T olive oil
3/4 c frozen peas
1 small handful fresh parsley, chopped
1/4 c heavy whipping cream (or more)
2 T parmesan cheese, grated
2 t freshly grated lemon zest
Additional salt and pepper to tast

Instructions:
Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat.  Drizzle the olive oil over the top.

As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.

As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, parmesan and lemon zest and continue cooking, tossing for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.

Note that much of the liquid will have evaporated, but not all.  That's okay!  Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time.  Taste and add additional salt and pepper if needed.

Julie's Focaccia Bread

Proof:
1 1/2 c HOT water
1 T yeast
1 T sugar

Then add
3 c flour
2 T sugar
1 t salt

Knead (it will be sticky).
Cover with a towel and let rise 20 min.
Spread in a greased 9x13 pan and press
Pour 1/4 c melted butter on top
Sprinkle with garlic powder, rosemary and parmesan

375 for 15 min

Serve with olive oil & basalmic

Julie's Spaghetti alla Margherita

1 pound spaghetti, cooked "al dente," drained
1/4 c olive oil
2 T butter
2 large cloves garlic, slivered
10 large Roma tomatoes (about 2 pounds), coarsely chopped (or two cans of diced tomatoes)
1 t sugar
1 t kosher salt
1/2 t freshly ground black pepper
1 c fresh basil leaves, coarsely chopped
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 c freshly grated Roman cheese (Jules used parmesan)

Cook spaghetti to al dente while making the sauce.  Do not overcook!
In large skillet, heat olive oil and butter over low heat.  Add the slivered garlic and cook for 30 seconds until fragrant.
Add the chopped tomatoes, sugar, salt and pepper.  Cover; simmer for 10 minutes.
Turn off the heat. Add the chopped fresh basil and the cooked spaghetti.  Cover and heat for about 2 minutes to warm the pasta thoroughly.
Place the steaming hot past and sauce in a large serving bowl, toss in the fresh mozzarella and grated cheese.  Stir well and serve at once.

Serve with Julie's Focaccia Bread

Grandma Packer's Ham Noodle Casserole

1 5 oz pkg noodles
2 c cubed ham
2 c grated cheese
1/2 c diced green pepper
1 c sliced mushrooms
1 10 oz can soup (cream of chicken, mushroom or celery)
1 soup can of water

Cook and drain noodles, combine ham, cheese, peppers, mushrooms. Alternate layers of noodles,and ham mixture in greased 3 qt casserole dish.  Pour soup and water over casserole.

Bake 350 for one hour.

Honey Dressing

2/3 c sugar
1 t dry mustard
1 t paprika
1 t celery seed
1/4 t salt
1/3 c honey
5 T vinegar
1 T lemon juice
1 T grated onion
1 c salad oil

blend well, serve over spinach w/ lettuce, avocado, mandarin oranges, red onion slices

Grandma Packer's Spinach Salad and Dressing

Dressing:
1/3 c red wine vinegar
3/4 c oil
1/2 c sugar
3 or 4 green onions
3/4 tsp salt
3/4 T poppy seeds
1/3 t dry mustard

Salad
2 bunches romaine or spinach
2 cans mandarin oranges
1 pkg mushrooms
red onion rings
1 bottle bacon bits
candied almonds

Turkey Cranberry Wreath

Megan made this with leftover Thanksgiving Turkey one year

2 packages (8oz) refrigerated crescent rolls
1/2 c mayo
2 T honey dijon mustard
1/2 t coarsely ground black pepper
2 c cooked turkey chopped (about 12 oz)
1/2 c celery, sliced
3 T fresh parsley, snipped
1/2 c dried cranberries
4 oz Swiss cheese, shredded (1 cup)
1/4 c walnuts, chopped
1 egg, separated

Preheat oven to 375.
Unroll crescent dough; separate into 16 triangles.  With wide ends of trinagles toward the center, arrange 8 triangles in a circle on large, round stone.  Corners of wide ends will touch and points will extend one inch beyond the edge of the baking stone.  Arrange remaining 8 triangles in center, matching wide ends.  Seal semas using dough and pizza roller.  Points will overlap in center, do not seal.

Mix remaining ingredients in a bowl and scoop filling over seams of dough, forming a circle.

Beginning in the center, lift one dough triangle across mixture.  Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

Separate egg, beat egg white lightly; brush over dough.

Bake 25-30 minutes or until golden brown.

Slice and Serve.