Alfredo Sauce

Ingredients:

• one stick of butter
• one cup heavy cream
• 2 cups freshly grated Parmesan cheese (or 1 c. fresh, 1 c. from can)
• salt and freshly ground black pepper 
• pasta cooking water as needed

Directions:

In a saucepan or skillet, warm the butter and cream. 

Season with salt and pepper. Add the Parmesan and stir until melted.

Toss to combine, thinning with pasta water if necessary.

Annie’s tomato basil soup and grilled cheese sandwiches

-cherry tomatoes 20oz
-half a red bell pepper
-half a yellow onion 
- a head of garlic, peeled

Put into a baking dish, coat in olive oil and add salt, pepper, red pepper flakes. 

Roast in oven at 400 for an hour

Then, put the roasted veggies into a blender and add 3/4 cup of heavy cream. Add a good amount of fresh or dried basil, then blend until smooth. 

Transfer to a saucepan on the stove and add 1/2 cup water and about 1/2 cup Parmesan cheese. Heat over medium low until slightly thickened.

For the grilled cheese I use sourdough bread, and Gouda and sliced mozzarella cheese! 

Nancy's Apple Crisp (Ryan fav)

APPLE CRISP (from Thanksgiving 2025)

Peel, core and slice 6-8 apples into a buttered casserole.  Sprinkle with ½ cup sugar and ½ tsp. cinnamon, 1 tsp lemon juice and a dash of salt.  

Bake covered 20 minutes.   Add topping and bake uncovered 20 – 25 minutes more.

Topping

1 cup brown sugar packed

½ cup flour

1/8 tsp. salt

½ cup melted butter

1 tsp. lemon juice

1 tsp.  cinnamon

½ cup of rolled oats

Rosie's Guacamole

Mashed avocados
Pico de Gallo 
Parmesan cheese 
garlic powder 
Lowery’s seasoned salt

Paula's Pasta Salad

 3 quarts water 
16 cherry tomatoes (opt.)
2 tsp. garlic salt 
1 ½ - 2 tsp. salt

8 oz. spaghettini (in 4 “ lengths) 
½ tsp. coarse black pepper

¼ c lemon juice 
½ c sour cream
2 TBSP. oil 
¼ c mayo
1 c celery 
½ c chopped green onions 
1 c blanched zucchini slices
1 c blanched carrot slices 
1 c blanched broccoli pieces

Combine water and garlic salt and bring to boil. Add pasta and cook till tender (8 -10 min.) but firm. Drain and rinse with cold
water. Drain well. Stir in lemon juice and oil and chill at least one hour. Add veggies, sour cream and mayo and blanched veggies and mix well.
Chill. ( I add Lawry’s garlic salt) 

Optional: cubes of meat or cheese

Ashley's Broccoli Salad

Salad

8 c. broccoli florets, cut into bite-sized pieces 
1/3 c. diced red onion
1/3 c. raisins, softened in hot water for a couple minutes (or 1/3 c. of dried cranberries)
1/4 c. sunflower seeds
1/3 c. small, tiny red grapes (or blueberries)
2 cuties, peeled & cut mandarins into small pieces 

Dressing 
1 c. of mayonnaise
3 T Apple cider vinegar 
2 T sugar
salt / pepper

Toss all of the salad ingredients together in a large mixing bowl. 

Make the salad dressing separately, mix well and then pour the salad dressing over the broccoli salad. Toss everything together.

Ashley made this on the 4th of July 2025.  It absolutely delicious!  Great, tangy dressing.

Chicken & Rice

2 packages of uncle Ben’s long grain and wild rice (not instant)

3 cups of water 

Chicken pieces 

I like to sprinkle paprika and a little seasoning salt on the top of the chicken pieces. Don’t put too much seasoned salt though because the rice is already pretty salty.

Bake for one hour at 400° . Check it at 45 minutes to make sure the rice is not dry.

If you want more rice, you can do that. Just adjust the water accordingly.