Northern Pimiento Cheese Sandwiches

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 1

Ingredients:

  • 12 oz extra sharp cheddar cheese
  • 6 oz roasted piquillo peppers
  • 4 cloves garlic
  • 1/2 cup Hellman’s mayonnaise
  • 2 slices good sandwich bread, ideally French farmhouse bread
  • 1 TBSP butter

Directions:

  1. Break cheese into large chunks and put into food processor. Pulse until pebble sized.
  2. Add peppers and garlic. Process until everything is finely chopped.
  3. Add mayonnaise and process until smooth. (I don’t like that. I would leave it a bit un-smooth)
  4. Lightly butter both sides of bread and preheat a cast iron skillet.
  5. Toast bread.
  6. Spread about 1/3 c. cheese mixture onto one of toasted bread slices.
  7. Toast both sides of bread, and melt cheese mixture in between.

Notes: I saw this recipe somewhere and thought “This is what northern people eat and think they are eating southern food.” I’ve yet to try it but I want to. Hence my saving it here. I’m really skeptical about making the pimiento cheese mixture so smooth, and also the melting of it. One of the best things about a pimiento cheese sandwich is the coldness of the mayonnaise and pimiento cheese with the cool smooth white bread.

Recipe Origin:  No idea.

Pimiento Cheese

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4

Ingredients:

  • 1 lb sharp cheddar, shredded
  • 1 large jar pimientos, drained and diced
  • 3/4 cup Hellman’s mayonnaise
  • 1/2 small white onion, finely chopped
  • 1/2 tsp black pepper

Directions:

  1. Combine, serve with crackers or on bread.

Notes: Can double this recipe.

Recipe Origin:  No idea.

Asparagus Tagliatelle

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4

Ingredients:

  • 2 heads garlic, peeled (30 cloves)
  • 6 TBSP olive oil
  • 1 3/4 lb asparagus, cut into pieces
  • 1 lb tagliatelle pasta
  • 3 TBSP red wine vinegar
  • 1 TBSP fresh lemon juice
  • 1/4 tsp sugar
  • 1 red onion, large, chopped
  • salt & pepper

Directions:

  1. Preheat oven to 425F. Place garlic cloves on a piece of foil and drizzle with 1 Tbsp olive oil. Wrap garlic in foil and roast until soft and just golden, about 25 minutes.
  2. Meanwhile, in a large pot of boiling, salted water, cook the asparagus until crisp-tender, about 2 minutes. Remove with a strainer and refresh in cold water; drain.
  3. Add the pasta to the pot and cook until al dente; drain, reserving 1/2 cup of the pasta cooking water. Reserve the pot.
  4. Using a blender, puree the roasted garlic, the vinegar, lemon juice and sugar. With the machine on, slowly add 1/4 cup olive oil.
  5. In the reserved pot, heat the remaining 1 TBSP olive oil over medium-high heat.
  6. Add onion and cook until softened, about 5 minutes. Add pasta, asparagus, roasted garlic vinaigrette and the reserved pasta cooking water.
  7. Toss to combine and season with salt and pepper.

Notes:

Recipe Origin:  No idea.

Le Cirque’s Pasta Primavera

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves

Ingredients:

  • Pasta Primavera
  • 1 bunch broccoli
  • 2 small zucchini, unpeeled
  • 4 asparagus spears
  • 1 ½ cups green beans
  • ½ cup fresh or frozen peas
  • ¾ cup fresh or frozen snow peas
  • 1 Tbsp peanut, vegetable or corn oil
  • 2 cups thinly sliced mushrooms
  • Freshly ground black pepper
  • 1 tsp minced hot red or green chili, or ½ tsp dried red-pepper flakes
  • ¼ cup finely chopped parsley
  • 6 Tbsp olive oil
  • 1 tsp minced garlic
  • 3 cups seeded diced tomatoes, juices reserved
  • 6 basil leaves, chopped
  • 1 pound spaghetti
  • 4 Tbsp butter
  • 2 Tbsp chicken broth
  • ½ cup heavy cream
  • ½ cup grated Parmesan
  • ½ cup toasted pine nuts

Directions:

  1. Trim broccoli and break into florets.
  2. Trim ends of zucchini, Cut into quarters, then into 1- inch lengths. (About 1 ½ cups)
  3. Cut each asparagus into 2-inch pieces.
  4. Trim beans and cut into 1-inch pieces.
  5. Cook each of the green veggies separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again. Combine the cooked veggies in a bowl.
  6. Cook the peas and pods about 1 minute if fresh, 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with vegetables.
  7. In a skillet over medium-high heat; heat peanut oil and add mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring.
  8. Add mushrooms, chili and parsley to other veggies.
  9. Heat 3 Tbsp olive oil in a sauce pan and add ½ garlic; tomatoes, salt and pepper. Cook about 4 minutes. Add basil.
  10. Heat 3 Tbsp olive oil in a large skillet and add remaining garlic and veggie mixture. Cook, stirring gently, until heated through.
  11. Cook spaghetti in boiling salted water until almost but not quite tender, retaining a slight resistance. Drain well.
  12. In a pot large enough to hold the spaghetti and veggies, add butter and melt over med-low heat. Then add chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add spaghetti and toss quickly to blend.
  13. Add half of vegetables, and pour in the liquid from the tomatoes, tossing over a very low heat.
  14. Add remaining veggies. If sauce seems dry, add 3 to 4 Tbsp more cream.
  15. Add the pine nuts and give mixture a final toss.
  16. Serve equal portions of spaghetti mixture in bowls. Spoon equal amounts of tomatoes over each serving.

Notes:

Recipe Origin:  Le Cirque’s Original famous recipe. I think I read it in the NYT years ago.

Yellow Squash Casserole

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 1 casserole

Ingredients:

  • 2 lbs yellow squash, sliced
  • 1 large onion, chopped
  • 2 eggs, beaten
  •  1 cup cheddar cheese, grated
  • 1/3 cup Hellman’s mayonnaise

Directions:

  1. Boil squash and onion in salted water until tender. Drain & mash.
  2. Add remaining ingredients and pour into buttered casserole dish.
  3. Cover with foil and bake at 325 F until firm.

Notes:

Recipe Origin:  No idea.

Brown Rice and Lentil Casserole

Prep Time: 5 minutes | Cook Time: 50 minutes | Total Time: 55 minutes | Yield: Serves 4-6

Ingredients:

  • 3 cups broth (chicken or vegetable)
  • 1 cup lentils
  • 1/2 cup brown rice
  • 3/4 cup chopped onions (can use frozen)
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1 cup grated cheese (cheddar or a blend of whatever)

Directions:

  1. Preheat oven to 375 degrees.
  2. Mix all ingredients except the cheese in a baking dish, square or rectangular.
  3. Cover with foil and bake for 45 minutes.
  4. Remove foil, add cheese and bake an additional 5 minutes.

Notes:

This is so simple, and so boring. But we love it. Can also add fresh garlic, carrots, etc.

Can also give as a gift: brown rice, lentils, dehydrated garlic and onions, bullion granules and Italian seasoning, with recipe printed out and tied with ribbon.

Recipe Origin: This is our adaptation of a Food.com recipe that was originally adapted from “The Complete Tightwad Gazette”.

Corn Dip

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Serves: A Ton of Folks

Ingredients:

  • ½ cup sour cream
  • ½ cup mayonnaise
  • Dash Worcestershire sauce
  • 2 can Mexicorn, drained
  • 3 cups sharp cheddar, shredded
  • 3 green onions, chopped
  • 1 tsp Tony Cachere’s
  • 1 can chopped green chilis, drained
  • Fritos Scoops, 1 family size bag or 2 smaller bags

Directions:

  1. Combine all ingredients. Serve with Fritos scoops. Tastes better overnight.

Notes:

This is insanely tasty. Good tailgating food.

Do NOT get the store brand Mexicorn. Get the real stuff. It makes a difference.