Recipes

SUMMER PASTA SALAD: I make this often and different almost every time, depending on what I have on hand, but generally you will need:

1 lb pasta (any shape will do), 1 yellow squash, 1 zucchini, 1/2 red onion, package of mushrooms (then sometimes I add snow peas, or baby ears of corn, or just corn kernels, sometimes string beans cut up, sometimes pine nuts, toasted). Generally I add in some fresh herbs, maybe basil or cilantro, chopped fine.

Cook pasta al dente (with salted water). Drain and add the veggies raw and cut up into bite size chunks. Season with salt and pepper. Usually I use olive oil and vinegar (red wine) and dry mustard. This can be made the day before serving but don't add the salad dressing until an hour or two before serving.

PECAN SQUARES: by Susan Gingras. My friend and good customer, Susan, reminds me that we have not posted a new recipe in some time so she sent me the following assuring me that her Mom always wants these cookies for a special occasion. They are great!

2 cups flour
2/3 cup powdered sugar
¾ cup butter
½ cup firmly packed brown sugar
½ cup honey
2/3 cup butter
3 tablespoons whipping cream
3½ cups coarsely chopped pecans

	Sift together 2 cups flour and 2/3 cup powdered sugar.
	Cut in ¾ cup softened butter using a pastry blender or fork until mixture resembles coarse meal.
	Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13x9 baking dish.
	Bake at 350 degrees for 20 minutes or until edges are lightly browned. Cool.
	Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium high heat. Stir in pecans and pour hot filling into prepared crust.
	Bake at 350 degrees for 25-30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

HEL-LINNIE'S CAKE The original pound cape recipe (without the nuts) was given to me by Liz Hiatt who's mother, Linnie, bakes for anyone who is hurting or celebrating in any way in the small town in Virginia where they live. Liz made my Mom the cake a few years ago and we were smitten—truly delicious. I added the nuts! It is our favorite cake (and we love cake).

Ingredients: 2 sticks butter, ½ cup Crisco, 3 cups sugar, 6 eggs, 3 cups flour (sifted), 1/2 tsp baking powder, ½ tsp salt, 1 cup milk, 1/2 tsp each almond extract and coconut extract, 1 tsp vanilla, 2 1/2 cups chopped walnuts

Preheat oven 350^o

Directions:

	Cream together butter, shortening and sugar until fluffy
	Add eggs, one at a time, beating well after each addition.
	Add flour and milk alternately
	Add flavorings and nuts
	Beat 5 minutes
	Pour into greased and floured tube pan
	Bake until at 350^o 1 hour 15 minutes or until done. Leave in pan 15 minutes before removing.

Italian Spinach Pie One of our favorite vegetables dishes, can also be used as a main meal with a salad. You'll come back for seconds! (serves 8)

Ingredients: ½ cup chopped onion (sautéed with cooking spray until translucent), 2 packages frozen chopped spinach (cooked and well drained), 1 cup Ricotta (skim), 1 16 oz can artichoke hearts (drained and quartered), 2 egg whites (well beaten), ¼ cup milk,

	Combine all above ingredients in bowl and mix well.
	Combine 1 can (8oz) tomato sauce or chopped tomatoes with ½ tsp oregano and ½ tsp basil. Spoon over top of spinach mixture.

Bake 350^ofor 15 minutes uncovered. Top with mozzarella and bake additional 5-10 minutes until cheese is melted. Can be made a day in advance.

COCKTAIL BLINTZES One of our family favorites, my sister-in-law, Serena, gave me this recipe when I started to entertain (many years ago). I made this for a Christmas party last month and it got rave reviews! (serves 15)

Ingredients: 1 lb cream cheese, 2 egg yolks, ½ cup sugar, 2 thin sliced white breads with crusts removed, 2 ½ sticks butter or margarine, melted, Sugar and cinnamon to taste, Sour cream for serving

	Cream together cream cheese, egg yolks and sugar
	Roll bread with rolling pin until very thin.
	Spread 1 tbsp filling on each slice of bread and roll lengthwise (like a jellyroll)
	Add sugar and cinnamon to taste to butter and roll bread in butter
	Refrigerate for a few minutes
	Cut into 1" pieces (you can freeze now)
	Bake until brown at 350^o

Serve warm with sour cream

LINDA'S SHRIMP (fattening but worth it)

LARGE OR JUMBO SHRIMP (PEELED AND DEVEINED)

      FOR EACH POUND OF SHRIMP MIX THE FOLLOWING:
       1 STICK BUTTER
       2 TSP. OREGANO
       4 CLOVES GARLIC (LARGE)
       SHAKE OF WORCESTER SAUCE AND SHAKE OF HOT SAUCE
       SPRINKLE OF BASIL
       TSP OF LEMON
MIX ALL INGREDIENTS (except shrimp) TOGETHER AND REFRIGERATE OVERNIGHT

	TAKE SHRIMP (peeled and deveined) AND DIP IN EGG AND MILK WASH THEN IN FLOUR (DO THIS TWICE WITH EACH SHRIMP)
	THEN FRY FAST IN OLIVE OIL - JUST UNTIL LIGHTLY BROWN & DRAIN ON PAPER TOWELS
	PUT SHRIMP IN BAKING DISH. SPOON BUTTER MIXTURE OVER SHRIMP AND ADD SPRINKLE OF SHERRY, LEMON SLICES AND SPRINKLE OF PAPRIKA BAKE IN 350 DEGREE OVEN AND STIR AS BUTTER MELTS. It is DONE WHEN HOT AND ALL BUTTER IS LIQUID - APPROX 20 MINUTES.

TIRAMISU This recipe is from "Cooking Light" and is unbelievably good and low cal. Linda Seymour made this for our potluck, end of the year party a few weeks ago so I can personally vouch for this recipe (and my favorite dessert).

INGREDIENTS:
2/3 cup sifted powdered sugar
1 (8-ounce) tub reduced-fat cream cheese
1-1/2 cups frozen reduced-calorie whipped topping, thawed and divided
1/2 cup sugar
1/4 cup water
3 egg whites
1/2 cup hot water
1 tablespoon sugar
1 tablespoon instant espresso granules
2 tablespoons Kahlua or other coffee-flavored liqueur
20 ladyfingers
1/2 teaspoon unsweetened cocoa

INSTRUCTIONS: Prep Time: 2 hours, 45 minutes

Combine powdered sugar and cream cheese in a bowl; beat at high speed of a mixer until well-blended. Gently fold 1 cup whipped topping into cheese mixture.

Combine 1/2 cup sugar, 1/4 cup water, and egg whites in the top of a double boiler; place over simmering water. Beat at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture; set aside.

Combine 1/2 cup hot water, 1 tablespoon sugar, espresso, and Kahlua; stir well. Split ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of espresso mixture over ladyfinger halves. Spread half of cheese mixture over ladyfinger halves; repeat procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread 1/2 cup whipped topping evenly over cheese mixture; sprinkle with cocoa.

Place 1 toothpick in each corner and in center of Tiramisu to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours.

YIELD:
8 servings (serving size: 1 [4 x 2-inch] piece) Calories: 226/serving

CORN BREAD (this recipe is from my friend Barbara Isenburg)

2 eggs, whipped
1 can Del Monte "Fiesta"
1 can creamed corn (14.5 oz)
1 pkg Jiffy Corn Bread Mix
1 pint (8 oz) sour cream
2 cups grated Monterey Jack cheese
dash pepper, paprika

Directions: Set oven to 375^o F. Whip eggs and pour in both cans of corn. Add Jiffy mix and cheese. Pour mixture into greased 9x13 in pan. Drop sour cream in by tablespoons and marble as if making cake. Bake 40 min to 1 hour. Dust with paprika.

LO’S LADYFINGER CAKE (this is Gram Lucy’s recipe)

Ingredients: 1 spring form cake pan, 2 pkgs ladyfingers, 1 large can sliced yellow cling peaches with syrup (drained, save liquid), 1 pint whipping cream, 1 small cream cheese (softened), ½ cup sugar, 1 tsp vanilla, 1 package unflavored gelatin.

Spray pan with non-stick cooking spray. Line the pan around the edge with ladyfingers. Place a few on the bottom of the pan.

Slice peaches in small pieces. Add a few to the bottom of the pan on the ladyfingers. Add a little syrup to soak.

Mix cream cheese & sugar in small bowl. Set aside.

Whip the whipping cream and gelatin. Add vanilla. Blend cream cheese mixture with whipping cream gently. Add a little of the whipped cream mixture to the peaches.

Start layering with cream mixture, then ladyfingers, then peaches, repeat layering to the top of the pan. Ending with whipped cream. Garnish with the peaches.

Refrigerate overnight. When ready to serve gently remove spring form. Enjoy. May use strawberries in place of peaches.

JAMI'S SENSATIONAL CHOCOLATE CHIP COOKIES Ingredients: 1 cup butter, 1 cup sugar, 1 cup brown sugar, 2 eggs, 1 tsp vanilla, 2 cups flour, 2 1/2 cups oatmeal, 1 tsp baking soda, 1 tsp baking powder, 12 oz chocolate chips, 1 1/2 cups nuts (optional), 1 cup raisins (optional) (NOTE: never use raisins if making anything for Helen)

Cream butter & sugar. Add eggs, one at a time, add vanilla. Mix flour, oatmeal, baking powder and baking soda in a separate bowl. Add to sugar/butter mixture. Work in chocolate chips, nuts, raisins, etc. Drop by rounded teaspoons onto cookie sheet. Bake @375^o 11-15 minutes. Makes approximately 3 1/2 dozen cookies.

HELEN'S MINESTRONE SOUP (serves 14-20)

Ingredients: 32 oz chicken stock, 32 oz pureed tomatoes (Pomi), 1 can drained cannellini beans, 1 can drained red kidney beans, 1 cup dried barley, 4 cups chopped vegetables (zucchini, carrots, summer squash, green beans, peas or whatever is in your refrigerator or freezer), 2 chopped onions, 6 stalks celery chopped, 2 tbsp dried parsley, 3 tsp salt, 1 tsp pepper, 2 tsp oregano, 2 tsp dried red pepper flakes, 1 tsp thyme, 1 tsp cumin, 3 tsp hot curry paste

Put everything in a large soup pot and simmer covered for 3 hours. Correct seasonings and serve with grated parmesan cheese.

EGGPLANT NAPOLEON (6 servings) if you are on Weight Watchers this is 4 points per serving

2 large eggplants (sliced into ½” round slices), 3 large Portobello mushrooms (sliced into ¼” slices), 3 large tomatoes (sliced into ¼” slices), 6 tablespoons mascarpone cheese, 3 tablespoons pine nuts, 24 basil leaves or 6 tsps pesto (pesto adds 1 point per serving)

Spray baking sheets with Pam. Place eggplant, mushrooms and tomatoes on baking sheets. Sprinkle with Salt, pepper, and garlic powder. Grill both sides of vegetables until just brown, but not soggy. Cool.

1st layer: eggplant, basil, tomato

2^nd layer: eggplant, 1 tbsp mascarpone dipped into ½ tbsp pine nuts, basil, mushroom, then

3^rd layer: eggplant, basil, top with tomato.

If you’ve used pesto you’re done. If not, drizzle 1 tsp good olive oil (I use basil/garlic homemade oil) over the top. Decorate with extra Portobello mushrooms. Serve at room temperature.

I made this up when dieting on a no-carbohydrate diet! It's delicious. Wait until the summer when the tomatoes are really good.

ANTIPASTO SQUARES (given to me by my friend Linda Seymour--altered slightly for my convenience)

1 Lg jar Sweet Roasted Peppers (15 oz), 2 pkgs Crescent Rolls (Pillsbury), 3 eggs, 3 tbsp grated cheese, Pepper to taste, ¼ lb each (thin sliced): Genoa salami, provolone cheese, boiled ham, Swiss cheese, and pepperoni

In 13 x 9 pan place one package of rolls on bottom. Then layer meat and cheese in order starting with salami. Drain roasted peppers and put on top. Mix eggs, grated cheese and pepper and pour most of the mixture over the peppers. Then cover with other package of rolls and brush the rest of the egg mixture on top. Cover with tin foil and bake at 325 for 25 minutes. Uncover and bake another 10-15 minutes until brown. Let cool and cut into squares. Serve warm (or room temperature).

Contact Information (website updated July 2, 2008)

Telephone 508-771-0011 or 8 00-393-8050 (we're waiting for your call!)

FAX 508-790-2711

Postal address HEARTBEAT QUILTS, 765 Main Street, Hyannis, MA 02601 USA

helen@heartbeatquilts.com

General Information: helen@heartbeatquilts.com Webmaster: helen@heartbeatquilts.com

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