Category Elaine Walker

Macaroni Salad

Ingredients 8 ounces dry macaroni (I use Pappardelle’s Southwestern Blend pasta) ½ cup finely diced Bread & Butter pickles ¾ cup finely diced red bell pepper (about ½ pepper) ⅓ cup thinly sliced celery (1 to 2 stalks) Dressing ¾…

Pumpkin Sage Gnocchi

1.5 to 2 (17.5-oz.) packages gnocchi 2 tablespoons extra-virgin olive oil* 2 cloves garlic, minced 1 tablespoon tomato paste 1-1/2 cups chicken or vegetable broth 3/4 cup pumpkin puree 1 1/2 teaspoons dried rubbed sage 2 tablespoons heavy cream (optional)…

Creamed Spinach for One

1 tablespoon butter 1 tablespoon flour 1 clove garlic, minced dash of salt and pepper 1/2 cup milk 1 tablespoon shredded cheese fresh spinach (3 to 4 cups) In a large non-stick skillet, wilt the spinach by heating on medium…

Peach Leather Rollups

6 medium fresh peaches (1-1/2 to 2 pounds) or 6 cups frozen peach slices or 4 cups canned peaches, drained 2 to 4 tablespoons honey Preheat a food dehydrator to 135°F. In a blender process the peaches and honey into…

Zucchini Chips

1 medium zucchini 1 tablespoon olive oil dash of salt and pepper Wash the zucchini thoroughly to remove any residue or contaminants. Do not peel it. Cut the zucchini into very thin, even slices. Pour the olive oil into a…

Family Recipes