Spiced Parmesan Twists
Combine
2 tablespoons shredded Parmesan,
1 teaspoon each kosher salt and black pepper,
1/2 teaspoon garlic powder,
1/4 teaspoon paprika
Unroll:
1 tube refrigerated bread-stick dough
1 tablespoon olive oil
Preheat oven to 375º. Line a baking sheet with parchment paper. Combine Parmesan, salt, pepper, garlic powder, and paprika. Unroll dough onto lightly floured surface (do not separate into bread sticks yet). Brush dough with oil and sprinkle Parmesan mixture evenly over the top. Separate dough at perforations; grasp both ends of each piece and gently stretch to 10-12 inches long. Twist each piece into a spiral and arrange on prepared baking sheet 1/2-inch apart. Bake twist until golden, about 15 minutes; let cool on a rack 3 minutes before serving. Makes 12 twists.
Fruited Punch
1 1/2 cups sugar
1 1/2 cups water
3 cups strong brewed tea
3 cups orange juice, chilled
3 cups unsweetened pineapple juice, chilled
1/2 cup lemon juice, chilled
3 cups thinly sliced fresh or frozen strawberries
1 bottle (2 liters) ginger ale, chilled
In a small saucepan, combine the sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 3-4 minutes or until sugar is dissolved, stirring occasionally. Remove from heat; cool to room temperature. Cover and refrigerate for at least 1 hour.
In a punch bowl, combine the tea, juices and sugar mixture. Stir in strawberries. Just before serving, stir in ginger ale. Makes 26 servings (3/4 cup each).
Lasagna Soup
Brown
1 pound bulk Italian sausage
2 cups sliced button mush rooms
2 cups chopped onion
1 cup diced carrots
2 tablespoons minced garlic
Add:
4 cups low-sodium chicken broth
1 can Italian-style stewed tomatoes, chopped (14.5 oz.)
1 can tomato sauce (10.75 oz)
1 cup dry mafalda pasta (substitute penne or campanelle pasta)
2 cups chopped fresh spinach
Divide:
1 cup diced provolone or fresh mozzarella cheese
Shredded Parmesan
Thinly sliced fresh basil
Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute` 3 minutes. Stir in mushrooms and garlic; saute` 3 minutes more.
Add broth, tomatoes, and tomato sauce; bring to a boil. Stir in pasta and cook according to package directions, about 10 minutes. Stir in spinach and cook until wilted, about 1 minute. Divide provolone among serving bowls, then ladle soup over to melt. Garnish each serving with Parmesan and basil. Makes 8 servings
