Recipes from the Hart
Makes 2 pies or 1 9 X13 pan dish
1 large chopped onion
Combine first 4 ingredients, then add the rest
Bake for 35 minutes at 350.
Submitte by Stacy Hart-Vance
1 jalapeno, chopped
Mix all ingredients in large pot and bring to a boil. Stir and simmer until flavors have mixed.
*You may want to add more beans depending on size of the batch.
1/4 cup olive oil
In saucepan, heat oil and butter. When butter is melted, add garlic and sauté for 2-3 min. Add artichoke hearts, basil, and lemon juice and simmer for 10 min. Add black pepper to taste. Serve warm over pasta with fresh parmesan.
**This sauce is easy and versatile. I have served over linguine, spinach fettucine, and cheese ravioli. I have also added olives, red peppers, red onion. May be good with fish too!
2 1/2 cups drained pitted black olives*
Chop half of the olives and set aside. In a food processor, blend remaining olives with garlic, pine nuts, and 1 T. olive oil until mixture is somewhat smooth. Add more oil if needed. Stir in chopped olives. Serve with toasted bread, tomatoes and fresh mozzarella. Also good as pasta topping. Best served at room temperature. Should refrigerate for about a week.
*best with Spanish, Italian, or Greek olives
Spinach Nut Salad
Dressing: (shake well)
Melt butter in skillet and brown remaining ingredients. Drain nut mixture on wax paper and let cool.
Use fresh spinach. Add red or green onions if desired. Crumble nut mixture over salad. Toss with dressing.
Hash Brown Au Gratin
2 lbs. frozen hash browns
Preheat oven to 350 degrees
Posted on January 12, 2003
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