Spinach Sausage Pasta

This is Josie, Sara's sister. She invited me to contribute to this recipe blog a long time ago, and I am just now getting around to it. Hopefully it works. This is the easiest thing to make, and everyone in my family loves it, including my husband (which is saying a lot). It is from the Kraft "food and family" website. I don't even think my kids realize I am feeding them spinach. (And I am not about to ruin it by telling them now!) Here goes.....

Spinach Sausage Pasta

2 cups rotini or penne pasta, uncooked

1/2 lb. hot or mild Italian sausage, casing removed

1 pkg. (6 oz.) baby spinach leaves (7 cups)

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

2 Tbsp. KRAFT Grated Parmesan Cheese

COOK pasta as directed on package.

MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.

DRAIN pasta. Add to skillet along with the cheeses; toss lightly.

Grandma's Frozen Lemon Dessert

If you're absolutely opposed to eating raw eggs, this recipe is not for you. But it is such a yummy summertime treat, it's really worth the salmonella risk. This is what the recipe for frozen-lemonade-and-vanilla-ice-cream-mixed-together pie wants to be when it grows up. Rachel took a picture of her piece for me, so it's maybe not food magazine worthy, but it looks yummy.

Frozen Lemon Dessert

1/2 c Lemon Juice
1 c Whipped Cream
3 Eggs, separated
1/8 t Salt
Zest From One Lemon
1/2 c Sugar
1 box crushed Vanilla Wafers

Whip egg whites and cream in separate bowls. Then whip egg yolks until lemon color. Add sugar and beat well. Add juice, zest and salt and mix well. Fold in whipped cream. Fold in egg whites carefully. Coat bottom of pan with vanilla wafer crumbs. Pour egg mixture on top. Cover with more vanilla wafer crumbs. Freeze until firm. Cut in squares and serve.

This is great served with a raspberry sauce and a couple fresh
raspberries.

Pesto Chicken Salad

Wow! We had a request to get a new recipe on here. So here you go, dedicated cooking friends-- this is a no fail party recipe. I have served it at baby showers and tripled it for large family get-togethers. I added the grapes to the original recipe, but I really like fruit in chicken salad, call me crazy. Even my son who swears he hates salads of all kinds likes this one. (If you check out the pasta cooking class blog entry there's a recipe for classic basil pesto if you want to make your own!) Sorry I don't have a picture for this one.

Pesto Chicken Salad

6 c Shredded Cooked Chicken
1 c Pesto Vinaigrette (recipe
-Follows)
1/4 c Pine Nuts,Toasted
2/3 c Parmesan Cheese,Grated
1 c Red Grapes,Halved

[Note: from Sara Foster]
Place chicken in bowl and add vinaigrette, pine nuts, grapes and
Parmesan and toss to mix. Serve on rolls with lettuce leaf or on a bed
of arugula garnished with fresh basil chiffonade and additional cheese
and pine nuts.

Pesto Vinaigrette (this can be made 2-3 days in advance. It's also
delicious on grilled chicken, fish, or vegetables.)

2/3 cup prepared classic basil pesto
3 tablespoons white wine vinegar
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste


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