Macaroni Grill Bread

1 T. Dry Yeast
1 T. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cup white flour
1 t. salt
2 T fresh rosemary, chopped
1 T. canola oil, peanut oil or olive oil nonstick cooking spray
2 T. butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 - 10minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about45 minutes.Preheat oven to 450 degrees F. Lightly sprinkle course salt over the loaves. Bake for 20 - 25 minutes, until lightly browned. This makes 2 loaves.

Squash Casserole

2 cups squash
1 medium onion, chopped
2 carrots, grated or chopped
1 stick butter, melted
1 can cream of mushroom soup
Salt & pepper to taste
Cheese (1/4 - 1 cup)
1/2 package herb dressing mix
1 cup sour cream

Cook and drain squash, onion, and carrots. Mix sour cream, soup, cheese, salt and pepper in cooked mixture. Mix butter in dressing. Place 1/2 dressing in bottom of deep casserole dish then squash mixture, remainder of dressing on top. Bake 30 minutes at 350. Serves 8.

Penne Rustica

Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup Marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown.Add Marsala wine and reduce by one−third. Add remaining ingredients and reduce by half of original volume. Set aside

Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups Parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt,pepper, and mix thoroughly. Add granita sauce and 1/2 cup of Parmesan cheese and simmer until sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish with fresh rosemary sprig. Serves six.

Sock It To Me Cake

4 eggs beaten real good
1 stick butter and 1/2 cup sugar mixed together
3/4 cup oil
Butter cake mix - yellow
1 cup sour cream
1/4 -1/2 cup pecans
1 tsp vanilla flavoring
2 tsp brown sugar
2 tsp cinnamon

Mix together and put in bundt pan. Bake at 350 for 1 hour