Page 20
iri!C ^ o rtla n h Observer.
April 3, 2013
Springtime Spaghetti
Zz/i c hini and carrots are sauteed in butter, mixed in a creamy sauce, and tossed with
spaghetti. This is a great side dish that goes really well with barbeque. Original recipe
makes 6 servings
Ingredients:
Directions:
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•
•
•
•
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1. Bring a large pot of lightly salted water to a boil, cook
spaghetti for 8 to 10 minutes, until al dente, and drain.
2. Melt the butter in a skillet over medium heat, and saute
the zucchini, carrots, and garlic until tender. Stir in the
heavy cream, Parmesan cheese, and dill. Cook and stir
until thickened. 3. Mix with the cooked spaghetti to
serve.
8 ounces spaghetti
2 tablespoons butter
1 large zucchini, julienned
3 large carrots, julienned
2 teaspoons minced garlic
3/4 cup heavy cream
3/4 c up grated Parmesan cheese
1 tablespoon chopped fresh dill
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Also Featuring
( nns t n u l it m I rades ».<
\pprenticeships
Overnight Blueberry
French Toast
This is a very unique breakfast dish. Good fo r any holiday
breakfast or brunch. Original recipe makes 10 servings.
Ingredients:
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w w w . u lp d x .o r g
• 12 slices day-old bread, cut
into 1-inch cubes
• 2 (8 ounce) packages cream
cheese, cut into 1 inch cubes
• 1 cup fresh blueberries
• 12 eggs, beaten
• 2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions:
1. Lightly grease a 9x 13 inch baking dish. Arrange half the bread
cubes in the dish, and top with cream cheese cubes. Sprinkle 1
cup blueberries over the cream cheese, and top with remaining
bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup.
Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30
minutes before baking. Preheat the oven to 350 degrees F (175
degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking
25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water.
Bringtoaboil. Stirring constantly, cook 3 to4 minutes. Mix in the
remaining 1 cup blueberries. Reduce heat, and sim mer 10
minutes, until the blueberries burst. Stir in the butter, and pour
over the baked French toast.