Enjoy some delicious recipes!
Program #852Marie Hegler
Candied Pecans, Dried Cranberries, and Feta Salad
1 (6-ounce) bag baby spinach
1/2 cup shredded carrots
1/2 cup candied pecans
1/2 cup sweetened dried cranberries
1/3 cup crumbled feta cheese
1/2 cup bottled rasberry-walnut salad dressing
Combine first 5 ingredients in a large serving bowl.
Drizzle dressing over spinach mixture; toss well.
Yield: 4-6 servings
Roasted Butternut Squash, Bacon, and Pasta Bake
3 cups (1-inch) cubed peeled butternut squash (about 1 medium)
1 onion, thickly sliced
2 cloves garlic, minced
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound hickory-smoked bacon slices (raw)
8 ounces uncooked Cavatappi (corkscrew-shaped pasta)
2 tablespoons cup all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 cup grated fresh Parmesan cheese, divided
1/2 cup smoked Gouda cheese
1. Preheat oven to 425°.
2. Place squash on a foil-lined baking sheet.
Add onion, garlic, olive oil, rosemary, 1/2 teaspoon salt, and pepper, tossing to mix.
Bake at 425° for 45 minutes or until tender and lightly browned.
Increase oven temperature to 450°.
3. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Set aside.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set aside.
5. Combine flour and 1/4 teaspoon salt in a saucepan over medium-high heat.
Gradually add milk, stirring constantly with a whisk; bring to a boil.
Cook 1 minute or until slightly thick, stirring constantly.
Add Gouda and 1/3 cup Parmesan cheese, stirring until cheese melts.
Add pasta to cheese mixture, tossing well to combine.
6. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture.
Sprinkle evenly with remaining Parmesan.
Bake at 450° for 10 minutes or until cheese melts and begins to brown.
Yield: 6 servings
Clemson Cooperative Extension
Area Food Safety & Nutrition Agent
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