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Pasta Puttanesca
3 garlic cloves, finely chopped
1 teaspoon crushed red pepper
1 cup olive oil
2 small containers cherry tomatoes, cut in half
1 teaspoon dried oregano
1 teaspoon basil
salt
½ cup pitted and chopped calamata olives
¼ cup capers, rinsed
1 container feta cheese with sun dried tomatoes
1 pound pasta of choice
Place garlic, cut up tomatoes, olives and capers on cookie sheet; pour olive oil over. Season with the basil, oregano, salt and crushed pepper. Bake at 350 degrees for 45 minutes.
Once the oil mixture has been in the oven for ½ hour, cook the pasta according to directions on box. Drain pasta and crumble feta cheese over pasta. Pour oil mixture over top and serve.

Broccolini
1 pint (2 cups) half & half
1 bag (20 ounces) frozen chopped broccoli
1 stick butter or margarine
Garlic, salt, pepper and oregano to taste
½ cup spaghetti cheese
1 pound pasta of choice
In sauce pan, heat together cream, butter, garlic, salt, pepper, cheese and oregano. Sauté broccoli in frying pan, pour into saucepan with cream mixture. Cook pasta according to directions on box, drain and pour broccoli sauce over pasta.

BBQ Pork or Beef
2 large bottles ketchup
¼ cup vinegar
1 pound brown sugar
6 shakes Worchester sauce
2 or 3 onions (chopped)
2 teaspoon dry mustard
Salt and pepper to taste.
Mix all ingredients and cook in saucepan until blended and heated.
Bake pork roast or beef roast until meat thermometer reads done.  Slice thinly, pour sauce over meat. Serve on hamburger buns.

Creamy Chicken
4 boneless, skinless chicken breast pieces
1 can cream of mushroom soup
1 can cream of celery soup
2 cups sour cream
1 cup shredded cheese
Clean chicken, place in baking dish, salt and pepper slightly. Mix, soups and sour cream together; pour over chicken. Bake at 350 degrees, covered, for 40 minutes. Uncover, sprinkle cheese on top and bake another 5 minutes or until cheese is melted.  Serve over rice or noodles.

Canoli Filling
2 cups milk
3 heaping tablespoons cornstarch
3 Tablespoons sugar
½ teaspoon vanilla
2 pounds ricotta cheese
1 pound confectioner’s sugar
½ pint whipped cream (whipped)
1 (8 ounces) Hershey bar with almonds – cut into small pieces
1 bottle maraschino cherries, drained well and chopped
Mix cornstarch and sugar, add milk & vanilla. Cook until smooth and thick. Let cool and chill. After pudding is cool, beat until smooth. Add ricotta cheese and confectioners’ sugar; beat until smooth. Fold in whipped cream by hand until well blended. Fold chopped Hershey bar and cherries into mixture. Cover mixture with wax paper refrigerator best. So not cover tightly.
Fills 3 to 4 dozen canoli shells, when ready to serve.

Pumpkin Roll
2/3 pumpkin (not seasoned)
3 eggs
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
¾ cup flour
Mix all ingredients. On cookie sheet with sides, place wax paper on the bottom, grease well. Pour mix evenly on pan. Bake 15 minutes at 375 degrees. Take a clean towel and sprinkle powdered sugar on it. As soon as pan comes out of oven, flip onto towel. Roll up cake and cool approximately 1 hour.

Filling:
8 ounces cream cheese
2 teaspoons margarine
1 cup powdered sugar
1½ teaspoon vanilla
Unroll pumpkin cake, spread filling mix and reroll place in fridge.

Buffalo Chicken Dip
4 boneless, skinless chicken breast halves, boiled and shredded
1 (12 ounce) bottle of Frank’s Red Hot sauce
16 ounce cream cheese
1 (16 ounce) bottle Ranch salad dressing
8 ounce shredded cheddar cheese
In 13 by 9 inch baking pan, combine the shredded chicken with the hot sauce, spread evenly over pan. In saucepan, combine the cream cheese and dressing over medium heat until smooth. Pour over the chicken, sprinkle with shredded cheese.
Bake uncovered at 350 degrees for 30 to 40 minutes, or until bubbly.  Let stand for 10 minutes. Serve warm with celery sticks, and/or tortilla chips.