Potato & Spinach Gnocchi

1 1/2 pounds spinach
1 3/4 pounds peeled potatoes
1 3/4 cups all-purpose flour, plus extra for dusting
2 egg yolks, lightly beaten
1/4 tsp nutmeg
1/4 cup warm olive oil or melted butter
2/3 cup Parmesan cheese, freshly grated
Salt

Pinch off spinach stems and wilt leaves in a pan with just the water that clings after washing.
Drain, squeezing out as much liquid as possible.  Chop.
Cook potatoes in lightly salted, boiling water until tender.  Mash while still hot.
Combine potatoes, spinach and flour.
Season with salt and nutmeg, beat in egg yolks, and knead the dough for a few minutes.
Shape the dough into several long rolls, about 2/3 inch in diameter.
Cut into 3/4 inch lengths and press gently against underside of grated to create texture.
Dust lightly with flour.
Bring a large pan of lightly salted water to a boil.
Add gnocchi a few at a time and remove with a slotted spoon as they rise to the surface.
Place in a drainer to remove moisture.
Arrange on a warm serving dish, drizzle with olive oil or melted butter, sprinkle fresh parmesan.

Serves four.

Black Bean Croquettes with Fresh Salsa

I found this online!
Black Bean Croquettes with Fresh Salsa
Makes 4 servings, 2 croquettes & 1/2 cup salsa each

Active time: 25 minutes
Total: 45 minutes



2 15-ounce cans black beans, rinsed

1 teaspoon ground cumin

1 cup frozen corn kernels, thawed

1/4 cup plus 1/3 cup plain dry breadcrumbs, divided

2 cups finely chopped tomatoes

2 scallions, sliced

1/4 cup chopped fresh cilantro

1 teaspoon chili powder, hot if desired, divided

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1 avocado, diced



1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.

3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Green Bean Fries

Oil for frying
1 pound fresh green beans, trimmed
1/2 cup water
1 egg
1/2 cup milk
2 cups seasoned bread crumbs
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 cup all-purpose flour

1) Heat oil in a deep fryer or electric skillet to 375*
2) Combine green beans and water in saucepan.  Cover and bring to a boil.  Cook until the beans are bright green, about four minutes.  Drain and transfer to bowl of cold water.  Set aside.
3) In one bowl, whisk egg and milk together.  In a separate bowl, mix bread crumbs, chili powder, garlic powder and onion powder.  Drain the green beans and toss with flour to coat, shaking off excess.  Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
4) Fry beans in batches so they are not touching.  Cook until golden brown and crispy, about 2 minutes.  Drain on paper towels.

**Can be baked at 375* for 20 minutes
**Can be frozen

Zucchini Appetizer Squares

3 cups shredded zucchino (3-4 small, leave peal on)
1 cup Bisquick
1/2 cup finely chopped onion
1 cup grated parmesan
1 cup shredded Swiss or Cheddar
2 Tbsp dried parsley or 1/4 cup fresh parsley chopped
1 tsp dried oregano
Dash of pepper
1 clove garlic
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350*
Grease 9x13 pan
Mix all ingredients very well, beating with mixer on high speed.
Bake until golden brown, about 40-45 minutes.
Cut into squares.

Can be cooked longer for a more firm square.
Can be served hot or cold.

Swedish Almond Cake

Mix Together: 1 1/4 cups sugar
1 egg
1 1/2 tsp almond extract
2/3 cup milk

Add:
1 1/4 cup flour
1/2 tsp baking powder

Add:
1 stick melted butter

Pour into greased and floured pan

Bake at 350* for 40-50 minutes
Let cool 20 minutes before flipping out of pan

Winter Chicken Soup

Ingredients:
2 tbsp flour
chili powder
cumin
garlic salt
olive oil
small onion sliced
boneless chicken thighs
small can green chilis
large can diced tomatoes
1 beer (pumpkin!)
butternut squash, cubed
can white beans
1 bay leaf
cumin, cloves, salt & pepper to taste

Directions:
Mix flour, chili powder, cumin and garlic salt in large ziploc bag
Coat whole chicken thighs with flour mixture
Heat oil over medium heat in heavy bottomed pot
Saute onions till transparent; move to one side
Add chicken pieces; brown
Add green chilis, tomatoes and beer; bring to boil
Add spices to taste
Add squash and beans; return to boil
Let simmer for 30 minutes
Remove chicken pieces and cut into smaller chunks; should begin to shred on its own
Continue to simmer for 30 minutes

Never Fail Fudge

5 C sugar
2 small (5 oz) cans evaporated milk
1/4 lb butter or margarine
1 jar (16 oz) marshmallow fluff
1 tsp salt

1 1/2 tesp vanilla
1 C walnuts

2 large (12 oz) packages semi-sweet choccolate morsels


1. Combine first five ingredients in large sauce pan. Stir over low heat until blended

2. Bring to boil over moderate heat, being careful not to mistake escaaping air bubbles for boiling. THEN BOIL SLOWLY, STIRRING CONSTANTLY FOR FIVE MINUTES. (use soft ball test)

3. Remove from heat. Stir in chocolate and vanilla (and nuts if used) until chocolate is melted. Pour into 2 buttered 9x9 inch pans and cool. Yeild approximately 5 pounds.

Recipe can be cut in half!