Recipes by Ange

Pasta Teresa

1 bulb (not clove) Garlic, chopped
1 Small/Medium onion, chopped
'bout ¼ cup or a little less Olive oil
2 cups slightly chopped fresh broccoli
1 lb. Pasta ... I like cut Ziti
Salt, Pepper
Good Romano cheese (grated)

Cook pasta in heavily salted boiling water in large pot until ½ cooked (just starting to be limp). Then add fresh chopped broccoli. Continue boiling and stirring till pasta is done. Broccoli should be done by this time. Drain in strainer. Now in same pot add olive oil (I use extra virgin). Get oil hot and add chopped garlic and onion. Saute till almost browned, then add pasta/broccoli mix and keep stirring. It's ok if broccoli breaks up a bit. In fact break it up some!!! Add a little more oil if it seems a little dry 'cause the pasta will absorb some of the oil. Sometimes I add a little butter at this point to give it a slightly creamy texture. Add freshly grated cheese, pepper and salt to taste .You can add stuff like cooked chicken pieces or cooked shrimp at this point or it's great by itself. I add tons of Romano!!! ENJOY!!

P.S. you can add more or less pasta or broccoli, onion, garlic whatever ... Have fun with it!

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Slow and Low Charlie Roast

This is a fav. of mine, especially during the winter months here in western NY.

I take a 3-4 lb. boneless chuck roast and put garlic cloves (7-8) in (by making slits in the meat) and around it.

I slice a fresh medium tomato on top, thick sliced onion on bottom of large baking dish (make sure its large enough to accommodate the veggies). Then I place the roast on top of the thick onion slices, like a rack! Fresh grated black pepper and lightly salted both sides of roast.

Oven should be preheated at 225° F. Add a little water, ¼ cup. Cover and bake 2 hours. While this is baking, peel and cut in large pieces: potatoes (4-5 medium), carrots (5-6 medium) and onions (1-2 medium). Place veggies on sheet tray. Sprinkle with black pepper, salt and drizzle with olive oil. Place under broiler and brown them, turning and stirring every so often.

Now ... (after roast has been in oven for 2 hours) ... Dump browned veggies on top and around roast and re-cover (I use foil). Bake for another 2 hours!!! It should be fork tender!!! And veggies should not be over done!!!

I eat it with fresh baked Italian bread and hot horse radish, apple sauce and a salad. Left overs are great with egg noodles the next day! Make a little gravy with the drippings and shred the beef with a fork. Yum!

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Stuffed Hot (or mild) Banana Peppers Ala Ange

I made the stuffing for the peppers on Wednesday 7/22 on camera in retreat and people were asking for the recipe, so here it is!

6 large cloves garlic, minced
½ cup seasoned bread crumbs (store brand)
½ cup olive oil
½ teaspoon fresh ground black pepper
6 ounces cream cheese, softened (I microwaved it for 30 seconds)
3 tablespoons of shredded mozzarella or provolone cheese
4 ounces Gorgonzola or blue cheese - crumbled coarsely

Place ingredients in bowl and mix well I used a dinner fork. Add more olive oil if needed. It should have the consistency of a moist turkey stuffing!! I then refrigerated it while I prepared my peppers: Cut off ¼ inch (or less) of stem end of pepper. Using the tip of knife, make a slit length wise from top to tip. Make another slit about ¼ inch (or less) parallel to it. Using your finger and running water, scrape out seeds & pith. Spread it open quite a bit and run water through it. Now take stuffing and proceed to fill peppers. I have pictures of finished peppers just ask me and I'll post them somehow. I then placed them on a sheet tray in a preheated oven 400° F drizzled with olive oil and baked them for 20 minutes, stuffing side up!! That's all ... Any questions?? please let me know by PM, I can explain in more detail and give you pictures too!!

ange \0/