Tag Archives: cheese

Italian Pasta Salad


Begin with the Cucumber and Tomato Salad, I use the long green onions instead of slicing a whole sweet onion for this dish. You will need one whole bottle of Garlic Expressions.

Add about 1/2 cup diced ham or meat of your choice (pepperoni etc) sometimes I use both.

add 1 can of drained pitted black olives

about 1/3  of a whole, red, yellow and green pepper, diced. (all three kinds)

a bunch of green onions, thinly sliced (about 1/4 cup)

8 0z cubed mozzarella cheese

8 0z cubed colby/jack cheese

about 6-8 oz of your favorite pasta. I prefer shells. (cooked and drained)

toss drained and cooled pasta with about 1/4 cup parmesan cheese

Combine all and toss gently. This is one of those that gets better with age so you can make it the day before.  Want it extra special? Try adding some small cubes of pepper jack cheese, or a blended herb and garlic cheese.  Also, really goes over well at potlucks etc.!  You can easily double or triple the recipe and make a huge batch. Just remember to buy enough Garlic Expressions if you do! The sauce definitely makes this special!


Breakfast Burrito

                                                                     A favorite with my family.

1 pkg of 8 burrito wraps.  I use white flour ones.  1 lb roll sausage, your favorite kind.  10 large eggs, scrambled. 1/2 a green pepper chopped, and 1/2 a large sweet red pepper chopped and 1/2 large chopped sweet onion, saute all 3 in butter (about 4-5 tbs. )  til tender.  1 8 oz. bag shredded mexican cheese. not the one with the spices but the one with the four  different cheeses. Salsa.  Of course homemade is best but if you don’t have homemade, then get your favorite.  You notice there is no heat in this.  You can use spices when you make the sausage, I never do though.  Or You can use hot pepper cheese.   And You can use the salsa to spice it up.  And of course you can always put hot peppers in with the green and red sweet peppers.  I keep mine fairly mild and let each person spice it up with an offering of mild, to not so mild salsas.

I heat the wrap one at a time, in a heated skillet with a little melted butter.  As it heats I put a generous amount of shredded cheese on to melt.  This only takes less than a min. to heat up the burrito shell.  You don’t want it cooked.  Don’t worry if the cheese isn’t melted, the heat from the meat will take care of that.  Now take the shell from the pan and place it on a plate.  Take  about 1/4 cup cooked  sausage, still hot from the pan, and place it in the middle, spreading it out lengthwise.  then do the same with the green and  red peppers and onions.  add more cheese and begin at the bottom.  The bottom is the part nearest you.   Fold about 1/3 of it  over the top and then take one of the sides and fold it over then the other side, folding it over the top. Garnish with some sour cream and salsa, sprinkle a little more cheese on top.

Hot and Sweet Breakfast for Two

How about breakfast?  These aren’t just scrambled eggs.  They are a very unique and wonderful omellette.   Before I tell you the ingredients, and you turn your nose up, keep an open mind and be adventurous!   I do not like pepperjack cheese or sweet potatoes.  But the combination of the two blended with the sweetness of the  maple sausage is to die for!!  Even my picky children ask for this one!

1/2 lb maple roll sausage cooked, 1/2 cup sweet potato pieces, cubed, and  about 4 oz pepperjack cheese cubed or diced.  you don’t want large pieces since you do want it to melt.  about 6 large or extra large eggs.

Beat the eggs til slightly frothy.  Melt 3 tbs butter in hot skillet, try not to get it so hot that it burns the butter. Pour beaten eggs into  hot buttered  skillet, heat should not be more than medium/low.  Evenly place diced cheese over all the eggs.   As it cooks add just to one half, (you are going to fold the other half over the top when done)  the precooked sausage, and the cubed sweet potatoes. Check the bottom periodically  to make sure the bottom isn’t browning too fast.  When the cheese is melted, fold the other half over the top.  Now don’t get upset if it looks more like scrambled eggs than an omellette.  It doesn’t really matter.

Jumbo Mushroom and Swiss Burgers

These burgers are excellent.  Of course the quality and flavor is dependant upon the quality of the burger you start with.  I am very fortunate, in my town, I have a meat shop with the very best.  Try to get at least ground chuck, or ground sirloin.  I know it’s more expensive, but if this is for a special occasion, it may be worth the upgrade from your normal ground beef.  Ground round is too dry, not enough fat content.

Next, the bun.  Get a better quality, for these I use either a rye or a very soft onion bun, in the larger  restaurant size.  The taste of the bun blends with the rest and makes or breaks it.  A dry, bland bun lends nothing.  A little extra effort when shopping, will make all the difference.

1 lb pkg sliced fresh mushrooms, 1 sweet onion sliced thin,  saute’ them both in 1/2 stick real butter.  when done, add 1 can campbells beefy mushroom soup, do not add more than 1/2 can of water.

use a full pound of ground sirloin,  for 3 nice sized hamburgers.

mix with 1/2 pkg dry beefy   onion soup mix…… divide evenly into thirds and shape into patties, try to make them the size of your bun.  cook over a grill (best method for taste) or stovetop, til done. Do not overcook.

Place a slice of swiss cheese on bun, then burger, then another piece of swiss, last top with mushroom and onion gravy mix and be generous.  serve with the top part of the bun off to the side for the full effect.  This is mouth watering for any carnivore!