JUNE'S RECIPE

Creamy Spinach Parmesan

Ingredients

4 10 oz. packages frozen chopped spinach

1 cup grated parmesan cheese (about 3 ozs.)

? cup chopped onion

1/3 cup whipping cream

2 tablespoons (1/4 stick) butter, melted

? teaspoon salt

? teaspoon pepper

Lemon wedges

Directions

Preheat oven to 350 degrees.  Butter 8x8x2 inch glass baking dish.  Cook spinach according to package directions; drain and squeeze out excess moisture.  Combine spinach, cheese, onion, cream, butter, salt and pepper in medium bowl.  Transfer mixture to prepared baking dish.  Bake until spinach mixture is heated through , about 20 minutes.  Sprinkle with additional parmesan cheese. Garnish with lemon wedges and serve.  This recipe can be doubled and is excellent as a sophisticated side dish for dinner or a weekend brunch.

JANUARY'S RECIPE

Orzo with Tomatoes, Feta and Green Onions

Ingredients

1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil

6 cups chicken broth
1 pound orzo (or riso)

2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted

Preparation

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead.) Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

 Note:  This is also wonderful with chopped, cooked chicken or salmon added for a heartier meal.

MAY'S RECIPE

Deviled Crab Cakes with Mustard Dressing

from the Kitchen of

Holly and Mary Hayes

Prudential Network Realty 904.285.1800

Ingredients

2 teaspoons unsalted butter

1 tablespoon each, chopped  red and green bell pepper

2 teaspoons finely chopped onion

1/8 teaspoon minced garlic

2 tablespoons flour

1/3 cup whipping cream

1 teaspoon dried mustard

1 tablespoon spicy brown mustard

1 tablespoon chopped fresh tarragon

1/8 teaspoon cayenne pepper

1 large egg yolk

1 ? cups fresh crabmeat, shell and cartilage removed

1 teaspoon lemon juice

? cup plain panko bread crumbs

Salt and pepper to taste

1 large egg

1 cup milk

1 cup plain panko bread crumbs

Oil for frying

Mustard Dressing

? cup sour cream

? cup mayonnaise

? cup spicy brown mustard

2 tablespoons ketchup

? tablespoon white wine vinegar

Dash of hot pepper sauce

1 tablespoon pickle relish

1 tablespoon tarragon

1 hard boiled egg, grated

Mix all ingredients together in small bowl and serve.  Keep refrigerated.

Directions

Melt butter in a heavy 12? skillet over medium heat.  Add the peppers, onion and garlic and cook for 2 to 3 minutes.  Add the flour and stir for 2 to 3 minutes.  Do not allow the flour to burn.  Pouring slowly, stir in the cream.  When the mixture is smooth, cook until thickened about 2 to 3 minutes more.  Remove from heat and add the dried mustard, brown mustard, tarragon, cayenne and egg yolk.  Mix well.  Add the crab meat, lemon juice and panko bread crumbs and stir until evenly mixed.  Season with salt and pepper.  Transfer the mixture to a non-corrosive bowl and cover with waxed paper.  Let the mixture cool to room temperature and refrigerate for 3 to 4 hours or overnight until completely chilled.  Using your hands, form the mixture into 4 large, same sized oval cakes.  Beat the milk and egg together in a shallow bowl.  Pour the panko crumbs into another shallow bowl.  Dip each crab cakes into the egg wash, then  roll in panko crumbs until evenly coated.  Heat the oil in a heavy skillet and fry crab cakes until golden brown, about 3 minutes on each side.  Serve with mustard dressing.  Makes four servings but can be easily doubled.

FEBRUARY'S RECIPE

WHITE CHICKEN CHILI

from the Kitchen of

Holly and Mary Hayes

Prudential Network Realty 904.285.1800

Ingredients

3  15oz. cans Navy Beans, drained and rinsed

1  Large onion, chopped

1  stick unsalted butter

?  all purpose flour

2  cups chicken broth

2  cups half and half

1 ? T.  chili powder

2 T.  ground cumin

?   t.  salt, or to taste

?   t.  pepper, or to taste

1  4 oz. can chopped, mild green chilies

5  boneless skinless chicken breast halves (about 2 lbs.), cooked and cut into bite sized pieces

            (a store bought rotisserie chicken can be substituted)

1 ?  cups grated Monterey Jack cheese (about 6 oz.)

?   cups sour cream

Directions

In a skillet, cook onion in 2 T. butter over moderate heat until softened.

JULY'S RECIPE

SPINACH LASAGNA

Ingredients

? lb. mild Italian sausage

? lb. ground chuck

1 36-40 oz jar Ragu or Classico Garden Vegetable style Spaghetti Sauce

1 box lasagna noodles

Cheese Mixture

2 bags frozen spinach (or 3 boxes frozen spinach) Thaw and squeeze dry.

? c. cottage cheese

? cup grated parmesan cheese

1 -5oz container ricotta cheese

1 -8 oz. package cream cheese, softened

2 eggs (beaten)

Directions

Remove casings from sausage and brown along with ground chuck.  Season with salt, pepper and garlic to taste.  Combine meat with spaghetti sauce and mix well.

Combine all items for cheese mixture and stir well.

Assembly (Use square or rectangular baking pan)

Layer meat sauce mixture to cover bottom of pan, layer uncooked noodles next, add a layer of meat sauce, layer ? of cheese/spinach mixture, add layer of uncooked lasagna noodles, the remaining cheese/spinach mixture, another layer of noodles and the remaining meat sauce.