Escarole and Beans with the Espositos

Dennis Esposito is ready for this tasty dinner

Italian cooks have such talent in the kitchen. Donna Esposito wrote, "This recipe came from Old Time Italian Recipes. Their (Carol and Julius Marcarelli) son was in my 5th Grade Classroom about 32 years ago!"

Escarole and Beans
 Ingredients:
3 pounds of escarole
1/4 cup of olive oil
2 cloves of garlic chopped
1 teaspoon of salt
1/8 tsp of pepper
Several shakes of Tuscan Style Italian Seasoning
1 --20 ounce can of cannelloni beans and moisture
1 can of water

Directions:

Carefully wash escarole to remove any sand. Cut leaves into smaller pieces.
Cook escarole in rapidly boiling water for approx. 10 minutes and then drain.
In large sauce pan with high sides, sauté garlic in oil.
Add seasonings, beans, and water.
Simmer 10 minutes.
Add cooked escarole and continue to simmering for 1/2 hour more.
Serve in soup bowls with freshly grated cheese.
Serve with warm crusty Italian bread. Serves 4-5. Delicious! Thanks to Donna Esposito who shared this recipe from Old Time Italian Recipes by Carol and Julius Marcarelli, parents of the Verizon man " Can you hear me now?"

Rock Springs Cafe to be in new second edition of Tastes & Treasures

Ruth McLeod and Cathy Shumard

Talking about our new cookbook with Richard Shaw, owner of historic Rock Springs Cafe was most enjoyable. We learned much about the history of the place, with its own natural spring water. Then we met pie maker Angel Bruck who has a passion for creating the best pies in Arizona. They are both ready to be involved in the second edition of Tastes & Treasures. Cookbook committee members Cathy Shumard and Ruth McLeod were happy to visit Rock Springs, even bringing home a Chocolate Pie and Jack Daniels Pecan Pie. Yummmmmmm.

Pie baker Angel Bruck and co-owner of Rock Springs Cafe Richard Shaw

Historic Prescott bank

Strolling through Prescott's town square, Karen Swanson and friends stopped at the 1st National Bank building, now a charming gift shop. Large framed photos on the walls give an insight into the days of early Prescott.

Baked Butternut Squash Fries

Love these fries but hate the calories? Try this baked version.

Baked Butternut Squash Fries
Ingredients:
One 2-lb. or half of a 4-lb. butternut squash (20 oz. once
peeled and sliced)
1/8 tsp. coarse salt, or more to taste
Optional dip: ketchup

Directions:
Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray.

 Peel squash and slice off the ends. Cut in half width wise, just above the round section. Cut the round piece in half lengthwise and scoop out the seeds. Cut squash into French-fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets and sprinkle with salt. Bake for 20 minutes.

 Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes.

MAKES 2 SERVINGS

Thanks to HungryGirl for the recipe.

Unique Birthday Cake

Time to celebrate a birthday but no cake available? Ruth Ann Hogan got creative when her daughter came to visit their cabin in the mountains. Sometimes the simplest of recipes become family memories.
Ruth Ann writes, "I wanted to do something fun and didn't want to have cake leftover so I bought the Nestles Chocolate Chip slice and bake cookie roll.  Sliced about 6 cookies into an iron skillet and baked it until it was browned!  The candles wouldn't stand up in the cookie so I put a hard scoop of ice cream in the middle so she could blow out some candles!  It was funny!  We added lots more ice cream and divided it by 3!"  

Healthy Carrot Cake and Oatmeal Bake

Like healthy granola in a bar . . . this one is filled with oats, fruit + veggies.

If you like this, you might enjoy Granola page 196 in Tastes & Treasures cookbook too.

Carrot Cake and Oatmeal Bake
Ingredients:
3 cups old-fashioned oats
3 tbsp. plain protein powder with about 100 calories per serving
5 no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
1 tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites
2 tsp. vanilla extract
1 cup shredded carrots, finely chopped
1/2 cup canned crushed pineapple packed in juice, lightly drained
3 tbsp. raisins, chopped

Directions:
Preheat oven to 350 degrees. Spray an 8" x 8" baking pan with nonstick spray.

In a large bowl, combine oats, protein powder, sweetener, chia seeds, cinnamon, baking powder, nutmeg, and salt. Mix well.

In a medium-large bowl, combine almond milk, applesauce, egg whites, and vanilla extract. Mix until uniform.

Add mixture in the medium-large bowl to the large bowl. Stir until uniform.

Fold in chopped carrots, lightly drained pineapple, and chopped raisins.

Transfer the mixture to the baking pan, and smooth out the surface.

Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.

MAKES 6 SERVINGS
Thanks to HungryGirl for the recipe.

Normandy awaits National History Day students and teachers

Last week, in Normandy, France, fifteen teenagers delivered eulogies at the memorials of men they never knew. These students spent months researching the bravery, selflessness, and courage of these strangers in order to better understand the sacrifice these Silent Heroes made in WWII. The students in the Normandy: Sacrifice for Freedom Albert H. Small Student and Teacher Institute truly are Normandy Scholars. The Historical League is pleased to assist Chandler student Arysap Nejat and teacher Stacey Trepanier through National History Day.

Patriotic Fourth of July Taco Salad

Festive Fourth of July Taco Salad







Ingredients:
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.
Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
Originally published as Patriotic Taco Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002,