Baked Ziti - Lindsay Merrill - Camp

1 16 oz box ziti pasta
½ medium onion
1 TBS olive oil
2 garlic cloves minced
1 lb lean ground beef - or Italian sausage
1 26 oz jar tomato and basil pasta sauce
1/4 tsp salt
3 TBS butter
3 TBS flour
3 Cups milk
1 Cup grated Parmesan Cheese
½ tsp pepper 1 8 oz package shredded mozzarella cheese
1.  Cook pasta according to package directions, drain and return to Dutch oven
2.  Saute onion in hot oil in skillet over medium high heat 5 minutes or until tender.  Add garlic and saute 1 minute.  Add beef and cook stirring until beef crumbles and is no longer pink.  Drain beef mixture and return to pan.  Stir in pasta sauce and 12 tsp salt.  Set Aside
3.  Melt butter in a heavy saucepan over low heat; whisk in flour until smooth.  Cook, whisking contantly 1 minute.  Gradually whisk in milk; cook over medium heat, whisking constantly until mixture if thickened and bubbly.  Stir in Parmesan cheese, remaining 1/4 tsp salt and pepper.  Pour sauce over pasta in Dutch oven stirring until pasta is evenly coated.
4.  Transfer pasta mixture to a lightly greased 13 x 9 inch baking dish.  Top evenly with beef mixture; sprinkle evenly with mozzarella cheese.  
5.  Bake at 350 for 20-25 minutes or until cheese is melted.  Let stand 10 minutes before serving. 

Baked Ziti Recipe

 Ingredients

• 1 pound sweet or hot Italian sausages
  
• 1/2 cup chopped onion white or yellow
• 3 large garlic cloves chopped
• 1 28 ounce canned diced tomatoes
• 1/4 cup pesto
• 10 ounces ziti or penne pasta about 3 cups, freshly cooked
• 4 cups baby spinach leaves
• 6 ounces mozzarella cheese grated or cubed
• 1 cup Parmesan cheese grated

Instructions

• Boil pasta in a large pot of salted water until al dente (still a bit firm). Drain
• Cook sausage, onion and garlic in a frying pan until is cooked through
• Add in tomatoes with juices
• Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes
• Add pesto. Season with salt and pepper if needed
• Season sauce with salt and pepper
• Preheat oven to 375° F.
• Lightly oil 13 x 9-inch glass baking dish.
• Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl.
• Stir in warm hot tomato mixture.
• Place in prepared baking dish
• Sprinkle remaining 2/3 cup Parmesan cheese over
• Bake until sauce bubbles and cheeses melt, about 30 minutes

Cafe Rio Chicken Recipe

 

Ingredients

• 2 ½ pounds boneless skinless chicken breasts (about 4 breasts)
• 1 cup Italian dressing
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon garlic salt
• 1 packet ranch seasoning mix

Instructions

• Place chicken breasts in the bottom of a crockpot – they do not need to be in a single layer.
• Pour the Italian dressing over the chicken.
• Sprinkle the chili powder, cumin, garlic salt, and ranch dressing evenly over the chicken and dressing.
• Cover and cook on high for 2-3 hours, or until the chicken reaches 165°F.
• Shred the chicken with two forks and stir everything together to distribute the seasonings evenly.
• Serve chicken in burritos, salad bowls, tacos, nachos, quesadillas, etc.
   
  Recipe and Image from The Girl Inspired!! 

Instant Pot Pulled Pork

Ingredients 

• 1 Tablespoon Brown Sugar
•  2 Teaspoons Paprika
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Onion Powder
• 1 Teaspoon salt 
• 1 Teaspoon pepper 
• 1/2 Teaspoon cumin
• 3 Pound boneless Pork Roast, Cut into 3-4 inch cubes
• 2 Tablespoons olive oil
• 1/3 Cup apple cider vinegar
• 2 Cups barbecue sauce, divided
• 1 1/4 Cup Chicken or Beef Broth
• 
  

Instructions 

• In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.
• Season the cubed pork with the spice mixture and set aside.
• In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth.
• Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot.
• Add half of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.
• Turn the instant pot off.  Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
• Add all of the meat along with the barbecue sauce mixture to the instant pot.
• Close the lid and set to sealing.
• Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
• Remove the meat from the instant pot and shred.  Stir in the remaining cup of bbq sauce and serve on buns as desired. Recipe and image from The Salty Marshmallow 

Pickled Onion

Ingredients

• 1 medium red onion sliced very thin, see note 1
• 2 garlic cloves sliced
• 1/2 cup hot water
• 3/4 cup white vinegar
• 2 teaspoons sugar see note 2
• 1 teaspoon salt

Instructions

• Pack the sliced onion into a mason jar with the sliced garlic.
  1 medium red onion, 2 garlic cloves
• Whisk together the hot water, vinegar, salt and sugar until the salt and sugar are dissolved.
  1/2 cup hot water, 3/4 cup white vinegar, 2 teaspoons sugar, 1 teaspoon salt
• Cover the onions in the water and vinegar mixture. Cover the jar and let rest for 30 minutes.
• Enjoy or store in the refrigerator for up to 4 weeks.

Notes

1. The red onions in this recipe can be replaced with white onions but of course this will change the flavor as they are less sweet than red onions.
2. The sugar in this recipe is to help balance the acidity of the vinegar. While you can cut it back or eliminate it completely, I would not recommend it.

Image and recipe from Simple Joy 

 

Blueberry dessert - Bev Hodgkinson

 

 

 

  

 

 

Crust 

 2 Cups of graham cracker crumbs

1/4 Cup Powdered Sugar 

3/4 Stick margarine (SHOULD USE BUTTER!!!)

Mix and press into 9 x 13 pan and bake at 300 for 5-10 minutes

 

Filling 

1 can sweetened condensed milk

1/2 Cup lemon juice

Blend on low speed until mixed, blend on high speed for three minutes. 

 

Spread on top of cooled graham cracker crust.  Spoon on blueberry pie mix.  Whip 1/2 pint whipped cream.  Spoon on 1 hour before serving. 

Blueberry Cheesecake - from the recipe box of Beverly Hodgkinson

Crust 

16 Graham Crackers

2/3 Cup butter melted

Crush crackers fine and add melted butter.  Press into bottom of 9" pie plate

Filling

12 ounces cream cheese

2 eggs

1/2 Cup sugar

1 tsp vanilla

Put ingredients in mixing bowl and beat until fluffy. Pour into crust.  Bake in 350 degree in oven for 20 minutes.  Set aside to cool.

Topping - I think in later years Bev used Blueberry Pie Filling.

1 Can blueberries

1/2 Cup sugar

1 1/2 TBS cornstarch

Juice of 1/2 lemon

Drain juice and thicken with cornstarch.  Add sugar and blueberries.  Pour over pie.  Chill 6 hours or overnight but set out in room temperature before serving.