Ramp Casserole by Lori Mullenax
1 pound pork sausage
2 cups grated cheddar cheese
2 cups milk
10 potatoes, sliced
1. In a skillet, fry sausage, stirring as it fries. Beat eggs, add milk and set aside.
2. In large baking dish, layer potatoes, sausage and chopped ramps. Pour egg and milk mixture over layers. Top with grated cheese.
3. Bake at 350 degrees until potatoes are tender.
Seared Salmon with Linguine and Ramp Pesto by Laurie Little
This one was delicious and I would make it again. We did have to dig the ramps in the snow, which is really cold on your hands getting under those little roots… Enjoy!
Yield: 6 Servings
2-3 tablespoons plus ½ cup olive oil (separated)
2/3 cup thinly sliced ramps (leaves, too)
1 cup Asiago cheese, grated
1/3 cup pine nuts (or walnuts)
2 tablespoons chopped fresh basil
12 ounces of linguine
6 6-ounce salmon filets
Heat one tablespoon of oil in large skillet over medium heat. Add the chopped ramps and sauté lightly (do not brown).
Transfer ramps to food processor (leave skillet to sear salmon). Then add the cheese, nuts, and basil to the processor and process until finely chopped.
With the machine running, slowly pour in the ½ cup olive oil and puree until smooth. (Add a little more olive oil if you like your pesto creamy smooth). Transfer pesto to a bowl and season with salt and pepper.
Cook pasta in a large pot of boiling, salted water until it is tender but still firm to the bite, stirring occasionally. While pasta is cooking, sear salmon by heating the remaining 1-2 tablespoon of oil in the skillet and adding the salmon pieces sprinkled with salt and pepper.
Cook salmon for about 4 minutes on each side. Salmon will be just opaque in the center when done. Remove from the pan to a platter.
Drain pasta, reserving ¾ cups of the cooking liquid. Return pasta to the pot; add all but ¼ cup pesto and toss to coat, adding enough pasta water by tablespoons to moisten. Season with salt and pepper.
Divide pasta among the dinner plates and top with a piece of salmon. Spread remaining pesto over fish and serve.
Other ways to try the ramp pesto: Spread on toasted Ciabatta bread, or tossed with hot cheese tortellini.
BLT Pie by Lori Mullenax
12 slices bacon, crisply cooked and crumbled
1 cup shredded swiss cheese
1/2 cup Bisquick
1/3 cup mayonnaise
3/4 cup milk
1/8 tsp. pepper
2 Tbsp. mayonnaise
1 cup shredded lettuce
6 thin slices of tomato
Heat oven to 400 degrees. Spray 9 inch pie plate with cooking spray. Layer bacon and cheese in pie plate. Stir Bisquick, 1/3 cup mayo, milk, pepper and eggs with wire whisk until blended. Pour into pie plate. Bake 25-30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Spread 2 Tbsp. of mayo over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce.
Chicken-Stuffed Shells by Lori Mullenax
18-20 jumbo size pasta shells
1 box of chicken flavor stuffing mix
1 can cream of chicken soup
½ to ¾ cup mayonnaise
1 can chicken broth
2 cup chicken, cooked and diced
Cook shells according to package. Cook stuffing as directed. Mix cooled stuffing, diced chicken and mayonnaise. Stuff shells with mixture. Mix soup and broth and pour over shells. Bake at 350 degrees for 30-35 minutes.
Down-Home Mac and Cheese by Lori Mullenax
1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked, drained
1/2 cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed
HEAT oven to 350°F. MELT 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni. SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole. BAKE 20 min. or until heated through.
Goulash by Lori Mullenax
1-1/2 lbs. ground beef
1/2 cup onion, minced
1/2 cup green pepper, chopped
2 cups elbow macaroni, uncooked
2 (8 oz.) cans tomato sauce
1 cup water
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
Brown beef with onion and green pepper in a skillet; drain. Stir in macaroni and remaining ingredients. Bring to a boil, then lower heat, cover and simmer 25 minutes or until macaroni is tender, stirring occasionally.
* You may need to add just a little bit more water if it thickens too much or begins to stick.