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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Pasta with Italian Sausage and Vegetables
4. Pepper Poulet Pasta Recipe
5. Potato Soup
1. Pasta with Italian Sausage and Vegetables

From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

8 ounces hot Italian sausage
8 ounces mild Italian sausage
1 medium onion, sliced
1 small red bell pepper, sliced
1 large zucchini, sliced
1 small eggplant, peeled, chopped
2 tablespoons olive oil
1 (16-ounce) can chopped tomatoes
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
12 ounces bow tie or corkscrew pasta, cooked
1/4 cup grated Parmesan cheese


* Remove the casings from the sausage and crumble.  Brown the sausage in a medium skillet over medium heat.  Drain and set aside the sausage; wipe out the skillet.
* Saute the onion, red pepper, zucchini and eggplant in heated olive oil in the skillet for 5 to 7 minutes or until tender-crisp.  Add the tomatoes and basil.
* Simmer for 30 minutes.  Stir in the parsley and sausage.  Add the pasta; toss to coat well.
* Spoon into a serving bowl; sprinkle with the cheese.



Serves 2 / approx. 100 calories per serving

from the OLofWL Kitchens –


1.5 cups peach slices
2 T peach nectar
1 tsp brown sugar
1 tsp mind, finely chopped
1 Social Tea cookie, crumbed


Preheat the oven to 375 degrees F.
In a small bowl, combine the peach slices, peach nectar, sugar and mint.  Toss.
Pour the peach mixture into a small baking dish.  Top it with the crumbled cookie.
Bake the cobbler for 20 minutes or until bubbly.

Needless to say (but I’ll say it anyway), if you want to double or triple the recipe, be our guest!

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2 tbsp. butter, melted
1/4 c. firmly packed brown sugar
1/4 c. chopped roasted peanuts
1 tbsp. water
1 egg
1 c. firmly packed brown sugar
2 tbsp. peanut butter
2 tbsp. butter, melted
1 c. buttermilk
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Grease bottom and sides of an 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Pour 2 tablespoons butter in pan. Sprinkle 1/4 cup sugar and peanuts evenly over bottom of pan. Sprinkle 1 tablespoon water over mixture. Beat egg at medium speed. Add 1 cup sugar and beat well. Add peanut butter,mixing well. Add buttermilk, mixing until blended. Combine flour and remaining ingredients; add to creamed mixture, mixing well. Spoon into pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool on a wire rack. 1 loaf. This is so good.


4. Pepper Poulet Pasta Recipe

A steamy bowl of pasta can be just what you wanted

From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


8 ounces linguine, cooked
3 tablespoons flour
1/2 teaspoon salt
1/4 – 1/2 teaspoon cayenne pepper
1/8 – 1/4 teaspoon freshly ground pepper
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
1 tablespoon chopped jalapeno pepper
2 cloves garlic, minced
3/4 cup chicken broth
1/2 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
1 cup grated Monterey Jack or cheddar cheese
1 cup sour cream


Combine 1 tablespoon flour, salt, cayenne and pepper, then toss with chicken to coat.  Saute chicken in oil for 4 to 5 minutes over medium-high heat.  Remove chicken and add onions, red bell pepper, jalapeno pepper and garlic.  Cook until tender.  Stir in remaining flour.  Add broth, milk, Worcestershire sauce and red pepper flakes.  Cook until bubbly.  Add cheese and stir until melted.  Stir 1 cup hot mixture into sour cream.  Return sour cream mixture to pan in which chicken was cooked.  Add chicken and heat through.

To serve, place linguine on the bottom of a serving platter.  Top with sauce and decoratively arrange chicken strips.  Present, then toss and serve.


5. Soups and Vegetables:
                     Potato Soup

              from To Market, To Market...
            A Collection of Kentucky Recipes


2 stalks celery, sliced
1 medium onion, chopped
2 tablespoons margarine, melted
3 cups hot water
6 medium potatoes, peeled and cubed
2 carrots, peeled and sliced
5 chicken-flavored bouillon cubes
3/4 teaspoon salt
1/2 teaspoon dried whole thyme
1/2 teaspoon rosemary, crushed
Dash of garlic powder
Dash of pepper
2 cups milk
1 cup shredded Cheddar cheese


1.  Saute celery and onion in margarine in large pot until
2.  Add water, potatoes, carrots, bouillon cubes, salt,
thyme, rosemary, garlic and pepper.
3.  Cover and simmer about 20 minutes or until vegetables
are tender.
4.  Remove from heat and mash vegetables with a potato
masher.  (This is optional.  If you prefer, leave
vegetables in chunks.)
5.  Add milk and cheese; cook, stirring constantly until
cheese is melted.

YIELD: 6 to 8 servings

Copyright 1984 The Junior League of Owensboro, Kentucky, Inc.  All rights reserved.

To purchase copies of To Market, To Market, call the Junior League of Owensboro, Kentucky at (270) 683-1430 or order by mail at P.O. Box 723, Owensboro, KY 42302-0723. The cost is $18.00 plus $2.00 shipping/handling (Kentucky residents should add 6% sales tax).

The Junior League of Owensboro, Inc. is an organization of women committed to promoting voluntarism and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  The Junior League of Owensboro reaches out to women of all races, religions, and national origins who demonstrate an interest in and a commitment to voluntarism.

Money raised by the sale of To Market, To Market furthers our purpose, to improve the lives of children and families, and projects of the Junior League of Owensboro, Kentucky, Inc.

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