• 1/2 pound butter
• 1 onion, chopped
• 3 cloves garlic chopped
• 1/2 pound proscuitto, chopped
• 1/2 pound mushrooms
• 1/2 cup sherry
• 1 & 1/2 cups chicken broth
• Cornstarch for thickening
• 1/2 cup heavy cream
• 3 ppounds tortellini

Saute first four ingredients until soft.

Add mushrooms–cook until soft

Add the Sherry and Broth.

Thicken with cornstarch.

You can make the above ahead of time. Then add the heavy cream and reheat.

Pour over 3 pounds cooked tortellini

This is the epitome of comfort food. Really good.

 Print This

Just served this dish for a ‘pre Easter Sunday Buffet’ dinner at our house.  It got great reviews.  It served 13 with some leftovers.  There were several other side dishes, but I think this would have been enough to serve 10 easily.  I used 4 cups of frozen spinach, thawed with the moisture squeezed out.  I used a dish towel to do this—did not cook the spinach.  It didn’t come out of the ring mold easily and had to be pieced together. I put it on an oven proof dish and baked it about 30 minutes more.  After reading this, if you still want to try this dish, read on.

Ingredients:

• 1 1/2 Cups Milk, Scalded
• 4 1/2 Tablespoons Butter
• 1 1/2 Tablespoons Minced Onion
• 1/2 Cup Parmesan Cheese
• 4 1/2 Tablespoons Flour
• 1 1/2 Teaspoons Salt
• 3/4  Teaspoon Nutmeg
• 3 Eggs, Well Beaten
• 1 1/2 Tablespoons Lemon Juice
• 3 3/4 Cups Well Drained  Spinach

Butter a 2 quart ring mold generously. Bring the milk to a boil with the butter.  Sauté the onions with a small amount of butter until transparent.  Scrape onions into a mixing bowl and add the parmesan cheese, flour, salt and nutmeg.  Mix well and add the beaten eggs.  In a thin stream, add the hot milk and the butter mixture, beating constantly.  Add the lemon juice and spinach, mix well.  Turn into the prepared mold and set in a pan of boiling water.  Place in lower third of preheated 350 degree oven for approximately 1 hour or until firm.  Remove from water and let set for 5 minutes.  Run knife around edge and reverse on a  warm platter.  Fill center with sautéed cherry tomatoes.  Serve immediately.

I made this early in the day and reheated before adding the cherry tomatoes.  See separate recipe for Sautéed Cherry Tomatoes.

 Print This

Serves 4-6

Total time 1hr 30min

Ingredients

• 1 & 1/2 pounds ground turkey
• small yellow onion, chopped
• 1/2 cup bread crumbs, plain or seasoned
• 1 egg, beaten
• 1 cup grated parmesan
• 2 Tbs  Dijon mustard
• 1 cup flat leaf parsley, chopped
• 1 7oz jar roasted red peppers, cut into 1/2 sized pieces
• salt and pepper

1.  Heat oven to 400 degrees

2.  Combine turkey, onion, bread crumbs, egg, parmesan, mustard, parsley, red peppers, 3/4 tsp. salt and 1/2 tsp. pepper in a large bowl.  Scrape the meat onto a sheet pan with short sides, (I  line the pan with foil). Shape into something resembling a loaf.  Optional:  I push 4 or 5 cherry tomatoes into the loaf–end to end–looks cute, and they taste pretty good as well.

3. Bake until no trace of pink remains. (165 degrees internal). About 45 min. (I bake it at 350 for an hour).  Transfer to a cutting board and let sit about 10 min. before slicing.

Ceci brought this recipe to Book Club and it was a big hit.  It’s become one of my ‘go to’ recipes.  I’ve never thought a loaf pan was right for meat loaf, but if you like go ahead and use a loaf pan. Meat Loaf makes great sandwiches!

 Print This