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Connie Moss, Founder & CEO

Email: connie@heartbeatthemagazine.com

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The Heart of Cooking

September 4th, 2006

Volume I, Issue I

Do you have a favorite or family recipe? 

Email us at recipes@heartbeatthemagazine.com.

Got a recipe?  Send it on over!  We’ll feature member recipes in this section so send it to us along with a picture of the dish!

Roquefort Pear Salad 

Submitted by Marsha  www.xanga.com/My_other_Self

INGREDIENTS: 
1/2 head leaf lettuce, and equal amounts fresh spinach torn into bite-size pieces * 3 pears - peeled, cored and chopped * 5 ounces Roquefort cheese, or Feta cheese crumbled * 1 avocado - peeled, pitted, and diced * 1/2 cup thinly sliced green onions * 1/4 cup white sugar 1/2 cup pecans * 2/3 cup extra light olive oil * 6 tablespoons white or red wine vinegar (your choice) * 3 teaspoons white sugar * 3 teaspoons prepared mustard * 2 clove garlic, chopped * 1 teaspoon salt * fresh ground black pepper to taste 

DIRECTIONS: 
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. After cooling a bit, carefully transfer nuts to waxed paper. Allow to cool, then break into pieces.  For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.  In a large serving bowl, layer lettuce and spinach mixture, pears, blue or feta cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.  Dried cranberries are also delicious sprinkled over the top of this Oh so yummy salad!

SPAGHETTI BAKE

Submitted by Sandra www.xanga.com/My3girlsandtheboy

 

INGREDIENTS: 

1- 1lb. pkg of your favorite spaghetti noodles * 1 jar of your favorite spaghetti sauce (about 24 to 28 oz or more if you prefer) * 1 lb. Italian sweet sausage * 1 small can sliced black olives * 1 small can sliced mushrooms * 1 pkg. (the 2 cup size) shredded mozzarella cheese * Parmesan cheese

 

DIRECTIONS: 

Cook the spaghetti noodles according to pkg. directions, making sure to salt the water before putting in the spaghetti.  Meanwhile, crumble and brown the Italian sweet sausage and drain. When done, drain the spaghetti noodles. Add the Spaghetti sauce to the drained sausage then add the olives and mushrooms.  Spray a 9x13 baking pan or casserole dish with cooking spray. Ladle a small amount of spaghetti sauce on the bottom of the pan, then alternate layers in the following order: Spaghetti noodles, sauce, mozzarella cheese, parmesan cheese, ending with sauce and both cheeses. Bake in the oven on 400 degrees for approximately 25 to 30 minutes or until the cheese is melted and bubbly.  Serve with a salad of your choice and a loaf of yummy garlic bread.

BUTTERFINGER FAVORITE

Submitted by Sue - www.xanga.com/wolfpacwife14

INGREDIENTS: 
6 large Butterfinger candy bars * 1 angel food cake * 2 c. powdered sugar * 1 large whipped topping (at least the 14 oz. size) * 1/2 c. butter * 4 egg yolks

DIRECTIONS: 
Crush candy bars and set aside.  Pinch 1/2 of the angel food cake into small pieces and put into a bowl.  In a separate bowl, mix butter, egg yolks and sugar.  Fold in whipped topping.  Mix until creamy.  Spread 1/2 of the mixture over cake pieces.  Sprinkle 1/2 of crushed candy on top of cake and whipped topping mixture.  Repeat process to make 2 layers.

Welcome to The Heart of Cooking!  Each week we will post member recipes here for you to try!  Let us know if you tried them, how they turned out!  We’ll try each week to give you a salad or starter, a main dish and a scrumptious dessert.  So send us your favorite recipes.