Dinner Menu 19

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Cooking receipe to make Dinner Menu 19 under category Everyday Recipes. You may find some video clips related to this receipe below.

Appetizer:

Parmesan Cheese Rounds

1 loaf extra-thin sliced white bread

1 pkg (3oz) softened cream cheese

1 cup mayo

1/3 fresh parm. cheese; grated

1 1/2 tsp minced onion

1 shot glass

Preheat oven to 350 degrees. Take the bread slices and using the shot

glass, cut rounds (each slice of bread should yeild about 4-5 rounds).

Place rounds on baking sheet. Bake for 5 mins. Combine remaining

ingredients and use mixture on the bread. Broil for 1 min until lightly brown.

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Main Course

Italian Veggie Soup

1 lb ground beef

1 c diced onion

1 c sliced celery

1 c sliced carrot

2 garlic cloves, minced

1 can (16oz) tomatoes

1 can (15oz) tomatoe sauce

1 can (15 1/2oz) kidnet beans, undrained

2 c water

5 tsp beef boullon granules

1 tbsp dried parsley

salt to taste

1/4 dried oregano, basil, and pepper

2 c fresh cabbage, grated

1 c frozen green beans

1/2 c small macaroni

2 c of fresh grated parm. cheese (topping)

In a large stock or soup pot, brown meat and drain. Add all ingredients BUT

cabage, green beans, amd macaroni. Bring to a boil, reduce heat, cover and

simmer. Add the rest of the ingredients. Bring to a boil, reduce heat and

simmer until veggies are tender. Top w/ cheese.

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Starch:

Caesar Bow Ties

1/3 c of red wine vinegar

2 tsp Dijon mustard

1 garlic clove, minced

salt to taste

1/2 light olive oil

ground pepper to taste

1/2 lb bow tie pasta, cooked

8 c mixed salad greens

2 c peeled and chopped cucumber

1 c chopped walnuts

1/2 c fresh grate parm cheese

In a small bowl, whisk together first 5 ingredients. Gradually add oil,

whisking constantly until slightly thickened. Add pepper to taste–set

aside. In large bowl–toss pasta w/ 3 tbsp dressing. Just before serving,

add greens, cucumbers, and walnuts to pasta mixture. Again, toss w/ 4 tbsp

or more dressing. Add salt/pepper to taste. Top w/ cheese and serve.

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Dessert:

Strawberrries Romanoff

2 pints fresh strawberries, washe and stemmed

1/3 c plus 2 tbsp sugar, divided

1/3 c triple sec or grand marnier

1/2 – 1 tsp fresh grated orange zest

3/4 c heavy cream

In a bowl, gently co,bine berries, 1/3 c sugar, and triple sec. Gently

fold in zest. Whip cream w/ remaining sugar until soft peaks form. (you can

add liqueuer for flavoring) Divide berries among individual serving dishes,

top w/ whipped cream and serve. This recipe can also be used as a

strawberry shortcake as well. Just buy the

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