Lou, ROTFL!!!! Jim, thank you - I appreciate it! I am not surprised I couldn't read the bag. Overnight it seems I need reading glasses! I think I made a combo of everything on here - lol. Removed casings and browned the sausage with onion and garlic. Added carrot, crushed tomatoes, chicken broth, bay leaf - simmered - then at the end added frozen green beans and a box of orzo. I made a mistake - I think I was supposed to do 1/2 cup and I put the whole box in so it was more like a stoup! I have 2 quarts left for lunch during the week:D Soup in the fridge is a good thing. Maria, I made something similar that Lydia B. made - it also had peccorino. I forgot about it - thank you. Funny you mentioned the red wine! I mentioned earlier that I wasnt going out - it was snowing. Well, it turned out I had half a class left of wine - so while I wouldn't go out for heavy cream I put the boots on for Ruffino Chianti Classico:D

Seagrass it's so easy to make a pizza at home. You could have your dream pizza in just minutes. Here's the recipe I use: Emeril's Basic pizza dough in the processor 1 pk active dry yeast 1 cup warm water (110 degreesF) 2 1/2 to 3 cups AP Flour plus more if necessary 1 1/2 tsp salt 1 1/2 Tbsp extra-virgin olive oil In a small bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, transfer to the bowl of a food processor along with flour, and salt and process until the dough forms a ball. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute. Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 to 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Makes 4 calzones (by dividing dough in 4 pieces) or two large pizzas. I usually make one pizza and freeze the other half for later use. Just thaw and make the pizza. I hope this helps. Linda

What a coinkidink! I searched high and low for a ring of Italian sasuage for this last 4th. Only found links. Here's my recipes: BLANCHED RAPINI Broccoli Raab Serves 8 Ingredients 3 pounds rapini (broccoli raab), washed, 4 tsp salt Directions Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted and tender, about 2-1/2 minutes. Drain and set aside. Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge greens to stop the cooking process. Drain again and allow to sit in colander to drain completely to proceed with the following recipe. RAPINI WITH GARLIC AND OLIVE OIL 6 Tbs extra virgin olive oil 8 cloves garlic cloves 1/2 tsp red pepper flakes 1 recipe blanched rapini greens (above), cut into 1-inch pieces Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium-high, add blanched rapini greens, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately. RAPINI WITH SAUSAGE As above, with (my preference) 4 small Italian sausage links, grilled, sliced at a long angle (1/2 link per serving) --------------------------------------------------- ORECCHIETTE WITH A SAUSAGE AND PISTACHIO CREAM SAUCE Serves 4-6 Ingredients 1 pound pasta (farfalle, penne, orecchiette) 1/2 pound mild Italian sausage, skinned 2 Tbs butter 1 small onion, sliced thinly 1/2 small bulb fennel, sliced very thin 1-1/4 cup heavy cream 2 Tbs mascarpone cheese 1 Tbs grated parmesan 1/4 cup chopped pistachio nuts salt and white pepper to taste Directions Put on pasta water to boil. Cook crumbled sausage in skillet until done but not overly browned. You can mop up the drippings now if you donÂt want this dish overly oily. Add butter, onion and fennel and cook until soft. Add heavy cream and cook on medium heat to reduce by 1/3. Add mascarpone, parmesan and pistachios and stir until mascarpone and parmesan become creamy with the sauce. Season. Add cooked pasta and toss well. --------------------------------- GIUSEPPEÂS KILLER LASAGNA Serves 8 Ingredients 1 medium onion, chopped 3 Tbs olive oil 1/2 pound ground beef 1/2 pound Italian sausage, casings removed 1/2 pound ground veal 2 cloves garlic, minced 4 ounces mushrooms, chopped 15 ounces tomato sauce 12 ounces tomato paste 1/2 cup dry red wine 1/2 cup water 1 tsp oregano, leaves 1 tsp basil, crushed 1 tsp salt 1/2 tsp pepper 1/2 tsp sugar 8 ounces mozzarella cheese, thinly sliced 1 pound Ricotta cheese 1/2 cup freshly-grated Parmesan cheese 12 ounces lasagna noodles Directions Sauté the chopped onion in the olive oil. Add and cook the ground meats, garlic, and mushrooms. Drain. Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours. Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles (use more wide noodles). Drain, rinse, and drain again. Butter a 9 x 13-inch baking dish. Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the ricotta cheese (in dollops), 1/3 of the mozzarella. Repeat twice more. Cover with the Parmesan cheese. Bake uncovered in a 350°F oven for 40-50 minutes, or until bubbly. For the cheese layers, you can shred the mozzarella cheese and blend it with the ricotta for easier spreading. ------------------------------------ CRESCENT SAUSAGE AND CHEESE SQUARES Serves 8 Ingredients 8 ounces refrigerator crescent rolls 8 ounces cooked Italian sausage, sliced 2 cups shredded Provolone cheese 8 eggs, slightly beaten 1 1/2 cups milk Directions Preheat oven to 425°F. Separate rolls into two large rectangles. Press into 13 x 9 pan to form crust. Seal seams completely. Place sliced sausage over crust. Sprinkle with cheese. Combine eggs and milk and pour over cheese. Bake 35 minutes or until golden brown. ----------------------------- SAUSAGE WON-TON MINI-MUFFINS Serves 12 Ingredients 1 pound Italian sausage links 1 1/2 cups Provolone cheese, shredded 1 1/2 cups red peppers, minced 2 Tbs black olives, sliced 1 cup ranch salad dressing, bottled 1 package Won-ton wrappers Brown sausage until very done and drain thoroughly. Combine with remaining ingredients except won ton wrappers. Grease mini-muffin tins and place won ton wrappers inside, pressing with fingers to form the shape of muffin cups. Brush wrappers lightly with oil, using sesame and vegetable oil combined if desired. Bake wrappers in preheated 350° oven for 5 minutes. Fill the muffin cups with sausage mixture and bake 5-6 minutes longer until cheese is melted. ----------------------------------------- ITALIAN SAUSAGE SOUP Serves 6 Ingredients 1/2 pound sweet or hot Italian sausage, casing removed 1 small onion, diced 1 clove garlic, crushed 14 1/2 oz chicken broth 15 oz Italian-style diced tomatoes 15 oz white beans (Great Northern or cannellini) 1/2 teaspoon dry oregano, crushed 1/2 teaspoon dry marjoram, crushed 1/2 teaspoon salt 1 Dash crushed red pepper flakes, or to taste Directions In a large heavy saucepan, brown sausage over medium-high heat; stir in onion and garlic; cook and stir until soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer for about 8-10 minutes. Makes six one-cup servings. ------------------------------ ITALIAN PAELLA Serves 6 Ingredients 1 clove garlic, thinly sliced 1 Tbs olive oil 1/2 pound hot or sweet Italian sausage links 1/2 pound boneless, skinless chicken breast, cut in 1-inch pieces 1 cup uncooked rice 1/2 cup chopped onion 1/2 cup fennel bulb, chopped 1 1/2 cups chicken broth 8 oz stewed tomatoes, chopped with liquid 1/2 tsp paprika 1/8 tsp ground red pepper, or to taste 1/2 pound medium shrimp, peeled and deveined 1/2 cup red bell pepper strips 1/2 cup green bell pepper strips 1/2 cup frozen green peas Directions Heat garlic and oil in large skillet or paellero over medium-high heat. Remove sausage meat from casings. Add chicken and sausage to oil and stir until browned. Spoon off all but 1 tablespoon drippings from skillet. Add rice, onion and fennel. Cook, stirring, until onion is transparent and rice is lightly browned. Add broth, tomatoes and tomato juice, paprika and pepper strips. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add shrimp and peas. Cover and simmer 10 minutes, or until rice is tender and liquid is absorbed. ------------------------------------- ITALIAN BREAKFAST FRIED RICE Serves 2-4 Ingredients 2 Tbs white wine 1 tsp fresh-ground pepper 4 Tbs chicken broth/stock 3 Tbs olive oil 3 large eggs, beaten 2 links (about 1 pound) Italian sausage 1/3 cup fresh asparagus, sliced; separate tips from stems 1/4 cup sliced crimini mushrooms 1/4 cup red bell pepper, diced 1/4 cup fennel bulb, diced 2 cups leftover, cooked white rice 2 stalks green onion ("scallions"), chopped Directions Have all ingredients chopped and ready to go. Combine the wine, pepper and chicken stock in a small cup. Heat 1 tablespoon oil in large skillet or wok on medium heat. Add beaten eggs and immediately scramble. Remove from pan when just short of softly scrambled. Add additional oil to pan, raise heat to medium high to high and add sausage, asparagus stems, bell pepper and fennel. Toss to brown lightly. Add asparagus tips and mushrooms, mix and cook for 1 minute. Add rice. The best way to do this is to get your hands wet and "crumble" rice into the pan as individual particles. Immediately add wine-pepper-broth mix and toss and heat through. When rice is warm, turn off heat, return eggs to the pan and add the green onion. Serve immediately. Joe

* Posted by ruthanna (My Page) on Tue, Jan 19, 10 at 10:22 Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home. Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. I’ve posted this one before. It’s on the lighter side and a good complement to heavy dishes like lasagne. LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. ------------ Vegetable timbales have always been one of our family favorites for meatless meals. It’s common to find recipes for them in early 20th century cookbooks. Photobucket SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jan 19, 10 at 11:33 Elery and I even made AND ate spinach this weekend, we did individual spinach and swiss cheese quiches for the "appetizer tasting". They were fast and easy and we did them without crust in mini muffin pans. Annie o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 19, 10 at 14:46 beanthere_dunthat, The mint chutney that I usually use is a dark green runny paste. If you have a Coconut-mint chutney that you like then I'd substitute that for both the mango chutney and the mint chutney. A more authentic version of this recipe I came across started with making your own cheese. Yeah I'll get right on that. I found a mexican farmer's cheese at one local grocery store that was more like the "paneer" that is typically used, but to me the Feta cheese is pretty similar in in texture and "bite" in the dish, and although the Feta is much more strongly flavored than then usual "paneer", there are enough other strong flavors in the dish that you really don't notice it, and it is much easier to find feta than "paneer" or mexican farmers cheese. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Jan 23, 10 at 15:49 I got this from a friend who got it from epicurious. I have made it MANY times and everyone loves it. It is nice to make for a big family breakfast as a savory casserole in addition to the french toast type ones. Spinach and Cheese Strata, epicurious * 1 (10-oz) package frozen spinach, thawed (fresh works great too) * 1 1/2 cups finely chopped onion (1 large) * 3 tablespoons unsalted butter * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/4 teaspoon freshly grated nutmeg * 8 cups cubed (1 inch) French or Italian bread (1/2 lb) * 6 oz coarsely grated Gruyère (2 cups) * 2 oz finely grated Parmigiano-Reggiano (1 cup) * 2 3/4 cups milk * 9 large eggs * 2 tablespoons Dijon mustard Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. Here is a link that might be useful: Spinach and Cheese Strata o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 19:45 There's some pretty tasty recipes here! I don't do spinach, so I couldn't help much. Maybe I'll give it a try again....in the next 7 years. Then again.... I just drew a name for the next Cookalong... Caliloo (Alexa) hope you can pick something fast, so I can get it started, I have to leave town for a few days tomorrow. Nancy o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 22:00 Caliloo?? o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 7:22 TTT o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jan 25, 10 at 7:46 Here I am! I actually already got to pick something (corn last time) so if I can have a second shot I will choose...... BROCCOLI! However, if you want to give someone else a turn to pick, I will certainly withdraw my suggestion :-) Alexa o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 9:07 Alexa, I drew your name fair and square so you are on! **********Broccoli*************** Nancy Here is a link that might be useful: Cookalong #20-----BROCCOLI o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 25, 10 at 10:02 Well, I almost didn't do spinach last night, because I've been eating spinach almost every day, and want to branch out into other veggies. But I decided to just try something different than what I usually do, which is spinach salad, or throwing a handful or two of spinach into whatever soup I'm heating up. So, I made spinach pesto. I used a basic basil pesto recipe as a template, but changed the ingredients quite a bit, keeping with the general idea of pesto. It turned out quite good, and even DH liked it. He says he doesn't like garlic with spinach (go figure) so I wasn't sure if he'd like this, but he loved it. I used 2 cloves of garlic, but I think one fat one would have been better - it was a bit strong. I'll write out the recipe as I made it, though. My recipe is adapted from Deborah Madison's recipe for Pesto, from Vegetarian Cooking for Everyone. Spinach and Goat Cheese Pesto 1 or 2 plump garlic cloves salt 3 tablespoons (or small handfuls) of walnuts 3 big handfuls (or cups, loosely packed) of fresh spinach 1 4 oz. package goat cheese 2 tablespoons pecorino Romano (optional, to taste) 1/2 cup extra virgin olive oil 1 squeeze, aprox. 1 teaspoon lemon juice pinch cayenne pinch freshly ground nutmeg In a food processor, process the garlic, salt and walnuts until fairly finely chopped, then add the spinach and olive oil. When smooth, add the goat cheese, lemon juice, cayenne and nutmeg, and process to combine. Sally