Monday, April 26, 2010

Women's Conference Luncheon Recipes!

Classic Baked Macaroni and Cheese
from: Marla Zupancic
1 (16oz pkg) macaroni pasta
3 c. whole milk
2 c. heavy cream
1 t. salt
freshly ground black pepper
1 T. cornstarch
1 T. flour
1/4 c. cold water
1 1/2 lbs (24 oz) sharp cheddar cheese, shredded
6 T. butter, melted
2 C. bread crumbs
1. In a large stock pot over high heat, bring 6 quarts salted water to a boil. Add pasta and boil according to package directions. Drain and rinse under cold water, set aside.
2. preheat oven to 350 degrees. Grease 13x9 baking dish
3. In a large saucepan over medium high heat bring milk and cream to a gentle boil. Add salt and pepper. Mix cornstarch, flour and water together. Whisk into milk mixture, continuing to cook until thickened slightly. Whisk in cheese. Place cooked pasta in baking dish and pour cheese sauce over pasta.
4. Combine melted butter and bread crumbs. Sprinkle over pasta/cheese mixture. Cover with foil and place in oven. Bake for 50 minutes. Uncover and return to oven. Bake an additional 20 minutes or until bread crumbs become golden brown.
makes 12 - 1 cup servings.
Tortellini Salad with Asparagus and Fresh Basil Vinaigrette
from: Marla Zupancic
6 T. extra-virgin olive oil
1/2 c. chopped fresh basil
3 T. fresh lemon juice
1 shallot, minced
1 garlic clove, minced
salt and pepper
1 lb asparagus, tough ends trimmed and sliced thin on the bias
2 (9 oz) packages fresh cheese tortellini
1/4 c. pine nuts
1 pint grape or cherry tomatoes, halved
1 oz (1/2 c) Parmesan cheese, grated
1. Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 t. salt, and 1/2 t. pepper together in a bowl large enough to hold the salad.
2. Cook the asparagus in 4 quarts boiling water seasoned with 1 T. salt until tender, about 3 min. Transfer the asparagus to a colander using a slotted spoon (Do not discard the boiling water) and run under cold water until cool. Shake out any excess water and toss the asparagus with the vinaigrette.
3. Return the water to a boil, add the tortellini and cook until tender following package instructions. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Refrigerate until chilled about 30 minutes.
4. Toast the pine nuts in a small skillet over medium heat until golden and fragrant. Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.
To make ahead:
The tortellini salad can be prepared, covered and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of olive oil and a squeeze of lemon juice. At this point, add the pine nuts, tomatoes and Parmesan. Toss and serve.