1 box large shell pasta
1 tablespoon vegetable oil, 1 turn of the pan
3 slices bacon, chopped
1 medium onion, chopped
2 ribs celery, chopped, with greens
1/2 small red bell pepper, chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
2 cups shredded sharp white Cheddar
1 (6-ounce) tub lump fresh crabmeat, flaked
1 cup frozen corn kernels
1 tablespoon fresh thyme leaves, chopped
Couple pinches cayenne pepper
3 tablespoons chopped or snipped fresh chives
Bring pasta water to boil and salt it. Cook pasta to al dente.
While pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add extra-virgin olive oil to pan with the bacon. Cook bacon 3 minutes. Add onions and celery and cook 3 minutes more. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives.
1 ear steamed or boiled corn, kernels sliced off the cob
1 tomato, halved, seeds squeezed out, flesh sliced into strips
1/2 medium cucumber, halved lengthwise, seeds scooped out, sliced into strips
1/2 small red onion, diced or thinly sliced
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup canola or olive oil or a combination
salt and pepper to taste
crumbled goat cheese to garnish
Bring a medium saucepan of water to boil. Add the tortellini and cook according to package directions, usually until they float. Drain, rinse, and allow to cool while preparing the other ingredients.
In a small food processor (or whisk by hand in a large serving bowl), combine the vinegar and Dijon mustard. Process for 15 seconds until creamy, or whisk vigorously. Add the oil while the food processor is running to create a smooth emulsion, or dribble slowly into the bowl while whisking constantly. Season to taste with salt and pepper.
Combine the vegetables and dressing in a salad bowl. Add the tortellini and toss gently to coat. Season to taste, and serve with goat cheese crumbled on top.
1 14.5 oz. can of stewed tomatoes, in the Italian style with basil, garlic and oregano (add seasoning if using plain tomatoes)
1 cup of frozen corn
2 teaspoons of paparika
2 teaspoons of Worcestershire sauce
1 clove of garlic, minced
¼ cup of water
1 box of Mac and cheese
1 tablespoon of butter
Bring salted water (1 ½ qt. of water) to a boil in a 2 qt. sauce pan. Melt the tablespoon of butter in a large frying pan over medium high heat. Slice the Polish sausage and add to the pan. Chop the onion and green pepper and add to the pan. Stir and cook until the onion is tender. Stir in the frozen corn. Continue to stir and cook until the corn has thawed. Add the can of tomatoes and the liquid. Add the seasonings and the ¼ cup of water, stir well and cover the pan. Reduce the heat to medium low. Simmer for about 30 minutes to allow the flavors to develop. Remove lid and continue to simmer until the liquid has reduced a bit.
After the macaroni has cooked, remove from heat and drain. Return to the pan and stir in 1 tablespoon of butter and the powdered cheese. Mix well.
Add the meat and tomato mixture to the macaroni and stir to blend. Cover the pan and sit over very low heat until ready to serve. Stir about every 5 minutes to keep it from burning.