Special Tomato Sauce--Necia Joy Gooch

*28 ounce can of whole tomatoes (Note: You can also use fresh tomatoes ...I have cooked this both ways and both work).
*1 onion quartered
*1 clove garlic
*1 big carrot
*5 Tablespoons olive oil
*4-5 fresh basil leaves
*salt n’ pepper

** Simmer all the above ingredients for 30 minutes, and make sure to stir. Puree everything but the basil leaves. Return to saucepan and heat again.
**This sauce is yummy served with pasta! You can also add olives, sausage, mushrooms, chicken or whatever sounds yummy to you when serve it with the pasta of your choice....enjoy!

Chicken Piccata
Lauri Leslie (I am including 3 of my all-time favorite recipes, although I did not bring any of them. I give money back guarantees!)

2-4 boneless, skinless chicken breast halves (1 ½ lbs total)
1/3 cup flour
2 tablespoons grated parmesan chicken
Salt and pepper
4 tablespoons butter
4 tablespoons olive oil
½ cup chicken stock or dry white wine
3 tablespoons fresh lemon juice
¼ brined capers
¼ fresh chopped parsley

Directions
Cut the chicken breast in half horizontally, butterflying them open. If you are working with large breast pieces you may want to cut them into two pieces. If the pieces are still pretty thick, put them between two pieces of plastic wrap and pound them with a meat hammer to an even ¼ inch thickness. [All that says is cut the chicken in pieces.]
Mix flour, grated cheese, salt and pepper. Rinse chicken pieces in water and dredge them thoroughly in flour mixture until well coated.
Heat olive oil and 2 tablespoons of butter in a large skillet on medium-high heat. Add half the chicken pieces (you don’t want to crowd the pan). Brown well on each side, about three minutes per side. Remove from pan to a plate, cook other pieces in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while preparing sauce. Add chicken stock (or white wine), lemon juice, and capers to pan. Use a metal spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in remaining 2 tablespoons of butter. Pour sauce over chicken. Sprinkle with parsley.


*This makes an easy family meal, especially if you cut down the oil and only use the 2 Tbsp of butter at the end. Or for a really impressive company meal, serve with pasta and gorgonzola or Alfredo sauce, steamed asparagus, and green salad. People will be begging for repeat performances.


Gorgonzola Sauce
Lauri Leslie (This comes with the same money back guarantee for everything but weight loss!)

¼ pound gorgonzola cheese (Costco is the cheapest place to find this)
1 ½ cups heavy cream
½ cup chicken broth
1 tablespoon chopped fresh flat leaf parsley (Italian parsley)
coarse salt

Place the cheese, cream and broth in a large, heavy skillet over high heat. As soon as the cream begins to bubble, reduce the heat to medium high and cook, stirring with a wooden spoon until the cheese has melted and the sauce has thickened, about 5 to 7 minutes. Stir in parsley and season with salt. Remove from heat and toss with pasta, cooked according to package directions. Top with parmesan cheese, and a bit of parsley so it will look pretty.

You could also use ready-made tortellini or ravioli. This is definitely a special occasion meal because of the calories, but it is super easy to do.

Pesto
Lauri Leslie (Everyone needs a good pesto recipe and this is my favorite.)

1 cup basil leaves
1 cup Italian or curly parsley
½ cup pine nuts
6 garlic cloves, thinly sliced
¾ cup freshly grated parmesan cheese
¾ olive oil

Put all the ingredients in a food processor or blender and pulse the motor to make a homogeneous sauce which is not as fine as a puree.

If you need ideas on what to do with pesto:

*On a Pizza in place of red sauce with chicken, artichoke hearts, and parmesan cheese.
*Pasta, any kind
* Grilled chicken or vegetables
*Or pasta + grilled chicken + grilled vegetables + pesto + parmesan cheese – all tossed together. The ultimate grilling experience and well worth the effort.

Pasta Primavera--Lauri Leslie

Suggested roasted vegetables:

Peppers
Onions
Carrots, julienned
Zucchini
Yellow squash
Mushrooms
Artichoke hearts, marinated or not
Tomatoes

Steamed vegetables:

Broccoli
Asparagus


Chop vegetables into pieces large enough to recognize, but small enough to fit into your mouth. The selection of vegetables and the quantity can vary (like a tossed salad).

Put the roasting vegetables in a large bowl and toss with olive oil, lots of chopped garlic, salt, pepper, and herbs ( oregano, basil, thyme). Spread on cookie sheet(s) and roast at 400 degrees for 40-50 minutes, stirring every 15 minutes or so.

Choose your favorite pasta and cook according to package directions.

Steam the broccoli for 5-7 minutes, and the asparagus just until the water boils. They should still have a bit of crunch.

Stir together cooked pasta, all the cooked vegetables, a bit of balsamic vinegar, and capers to taste. Serve with shredded parmesan cheese. Hint: the better your ingredients, the better the dish.

Italian Minestrone Soup by Necia Joy

Brown together ( Use a little olive oil if not using meat )
*1/2 pound choice of meat ( mild Italian sausage is super yummy )
*1 cup chopped celery
*1 medium chopped onion
*2 big carrots sliced
*1/2 chopped choice of pepper ( red is yummy )
* 1/4 teaspoon salt

Add all top ingredients after browned to a crock pot with the following:
*quart of water
*1 can italian stewed tomatoes
*1 can 16oz tomato sauce
*2 cups beef broth
*1 can garbanzo beans
*1 can green beans
*1 can kidney beans
*1 can lima beans
*1 teaspoon parsley
*1 teaspoon basil
*1 teaspoon oregano
*1/4 teaspoon pepper
*garlic...minced...a clove or two, or more if you desire, or leave out garlic....
*1 1/4 cups uncooked smaller noodle ( like a baby penne or a baby shell )

Simmer all day, except for the noodles.
I cook the noodles separately and add to crock pot when ready to serve.

Note: you can use fresh beans or can beans when doing this....if using can, I always drain the beans from the liquid they sit in. You do not have to but I like to do that!