Tortellini with Prosciutto and Peas in Creamy Sauce

This is the recipe that I made for Heidi when she came to Austin. I served it with asparagus and a salad.

1/2 pound refrigerated fresh cheese tortellini
1 cup frozen peas
1/4 pound deli sliced prosciutto, chopped
2 tablespoons all purpose flour
1 cup whole milk
1/2 cup grated Parmesan cheese
1/2 teaspoon coarsely ground black pepper

Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Stir in peas during the last 2 minutes of cooking: drain.

Meanwhile, coat a large nonstick skillet with nonstick spray and heat over medium heat. Add the prosciutto and cook, stirring occationally, until lightly browned, 2-3 minutes. Remove and reserve the prosciutto. Disolve the flour in the milk in a small bowl and add to skillet. Cook, stirring constantly, until thickened, 8-10 minutes. Remove from the head and stir in the parmesan cheese and pepper. Add the prosciutto, tortellini, and peas and toss to coat.

This recipe is from the weight watcher's "Make it in Minutes" cookbook; it is advertised as taking about 20 minutes. It took a bit longer than that, but it was still quick. I think that the whole milk is not necessary, and I had to add water to make the sauce thin enough to toss with the tortellini, so you may want to use 1% or 2% milk instead, and maybe use more of it than the recipe calls for.

The recipe yields 8 cups, which is considered 4 servings. 358 calories and 6 points per serving.

Enjoy!

1999 Terlingua International Chili Championship Winner

Greetings, all:

I'm very passionate about real Texas chili, and have collected many award-winning recipes. In honor of LisaDiane starting this cool blog, I will contribute the recipe that won the 1999 Terlingua International Chili Championship in Texas.

Terlingua is the Super Bowl (no pun intended) of chili cookoffs; to be invited, you have to accumulate a certain number of points in other national and international chili cookoffs. To learn more, check out http://www.chili.org/terlingua.html.

As you might imagine, this is not your garden variety, "throw some ingredients in a pot and let it simmer for a while" chili. Befitting this group, it is complex, requires hard work, dedication, and attention to detail, and success with it brings great reward--in the form of a great "bowl of red"!

This recipe involves three separate "dumps" of spices at specified time intervals. Remember, this is a competition chili recipe, designed to be made from scratch within a contest time limit. I would recommend making it and refrigerating it overnight, as difficult as that will be when it's done and your house smells so yummy.

To make it exactly according to the recipe, you will actually have to order some spices from Texas (web sites below); you can find Sazon Goya in the Hispanic section at the grocery store. Truth be told, you can probably get away with substituting chili powder you already have on hand--your diners will forgive you when they taste the results, I'll betcha. However, if I know the "go the extra mile" spirit of this group, I imagine those chili folks in Texas will be sending some orders up here to the Old North State.

So, without further ado:

"Out O Site Chili, Too"
Bob Coats - Irving, Texas
1999 Terlingua International Chili Championship Winner

Gray 2-1/2 pounds of cubed beef chuck tender in 1 TBSP Crisco

Add
1 Can – Swanson’s Beef Broth
1/2 Can – Swanson’s Chicken Broth
1 - 8 oz Can - Hunts Tomato Sauce
Float 2 Serrano Peppers

Bring to a boil and add the following:

First Spices
2 TSP Granulated Onion
1/2 TSP Cayenne
2 TSP Wyler’s Beef Granules
1/4 TSP Salt
2 TSP Wyler’s Chicken Granules
1 TBSP Pendery's Fort Worth Light Chili Powder
2 TBSP Gunpowder Foods Texas Red Chili Powder
Cover and cook 1 hour - squeeze peppers and discard pulp

Second Spices
2 TSP Pendery's Ground Cumin
2 TSP Granulated Garlic
1/4 TSP Gunpowder Foods Hot Stuff
2 TBSP Gebhardt Chili Powder
1 TBSP Pendery's Fort Worth Light Chili Powder
1 Packet Sazon Goya
Adjust liquid with remainder of chicken broth, if necessary
Cover and cook 30 minutes

Third Spices
1 TBSP Gebhardt Chili Powder
1 TSP Pendery's Ground Cumin
1/4 TSP Granulated Garlic
1/4 TSP Cayenne
1/4 TSP Brown Sugar
Reduce heat to a slow boil; cook 10 minutes
Adjust Salt, Cayenne, and Gebhardt Chili Powder to taste

Gunpowder Spices - 1-800-PEPPERS - Website: http://www.bigbruce.com
Pendery's Spices - 1-800-533-1870 - Website: http://www.penderys.com

Julie's Chicken Pie

Hi Team! Below is my chicken pie recipe:

1 chicken cooked, cut up into bite size pieces (I use skinless chicken breasts - at least 3.5 lbs)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 can chicken broth
Mix chicken broth w/ soups. Place cut up chicken in baking dish. Pour soups over chicken.
Crust:
Mix 1 cup milk, 1 cup bisquick, 1/3 stick melted butter. Pour on top of soups.
Bake at 350 degrees ~45 minutes

Welcome to the GL&P Cookbook!

Hey Team!

We are always creating wonderful food for our pot luck lunches. Sometimes the recipes makes it around, but sometimes not. I created the GL&P cookbook blog so that we will have a convenient place to post our favorite recipes. If you want to post to the blog, you will need to have an account with blogger. If you just want to read the blog, all you need is the web address. You can share the web address with your friends, and thus share our love of good food!

Just a reminder.... when posting to this blog, do not say the name of our company, as it is against company policy!

Yours,
LisaDiane