The Menu
Linguine with Mushrooms & Ham
Cucumber & Tomato Salad
Crusty bread
Walnut Cake
The Recipes
Linguine with Mushrooms & Ham
Yields: 4 servings
Mushroom, onion, and garlic make a great base for this creamy pasta sauce, but it gets even better with the addition of sliced ham and a touch of basil!
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
1 (8 ounce) package linguine pasta
1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
1 cup sliced fresh mushrooms
1 1/2 cups whipping cream
1/4 pound cooked ham, julienned
1 teaspoon fresh basil leaves, chopped freshly ground black pepper
1.. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2.. Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
3.. In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.
Cucumber & Tomato Salad
Roma Tomatoes, cut into wedges
Red Onion, cut into thin wedges
Cucumber, sliced and cut in half
Feta Cheese, crumbled
Newman's Own – Balsamic Vinaigrette Dressing
Mix together and serve.
Serve with Crusty bread.
Walnut Cake
Yield: 12-16 servings
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
4 eggs
3 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
2 tsp vanilla extract
1 1/2 cups ground walnuts
Frosting:
2 pkgs (one 8 ounces, one 3 ounces), softened
3/4 cup butter, softened
5 to 5 1/2 cups confectioners sugar
1 1/2 tsp vanilla extract
1/3 cup finely chopped walnuts
Preheat oven to 350 F. Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream butter, shortening, and sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, and salt. Add to the creamed mixture alternately with the buttermilk and the vanilla. Beat on low speed just until combined. Stir in the walnuts. Pour into prepared cake tins. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool for five minutes, then remove from pans to a wire rack to cool completely. For the frosting, beat the cream cheese and butter in a mixing bowl. Add the sugar. Mix well. Add the vanilla. Beat until smooth. Spread between layers and over the top and sides of the cake. Sprinkle with walnuts. Store in the refrigerator.
Linguine with Mushrooms & Ham
Cucumber & Tomato Salad
Crusty bread
Walnut Cake
The Recipes
Linguine with Mushrooms & Ham
Yields: 4 servings
Mushroom, onion, and garlic make a great base for this creamy pasta sauce, but it gets even better with the addition of sliced ham and a touch of basil!
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Advertisement:
Ready In: 45 Minutes
1 (8 ounce) package linguine pasta
1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
1 cup sliced fresh mushrooms
1 1/2 cups whipping cream
1/4 pound cooked ham, julienned
1 teaspoon fresh basil leaves, chopped freshly ground black pepper
1.. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2.. Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
3.. In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.
Cucumber & Tomato Salad
Roma Tomatoes, cut into wedges
Red Onion, cut into thin wedges
Cucumber, sliced and cut in half
Feta Cheese, crumbled
Newman's Own – Balsamic Vinaigrette Dressing
Mix together and serve.
Serve with Crusty bread.
Walnut Cake
Yield: 12-16 servings
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
4 eggs
3 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
2 tsp vanilla extract
1 1/2 cups ground walnuts
Frosting:
2 pkgs (one 8 ounces, one 3 ounces), softened
3/4 cup butter, softened
5 to 5 1/2 cups confectioners sugar
1 1/2 tsp vanilla extract
1/3 cup finely chopped walnuts
Preheat oven to 350 F. Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream butter, shortening, and sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, and salt. Add to the creamed mixture alternately with the buttermilk and the vanilla. Beat on low speed just until combined. Stir in the walnuts. Pour into prepared cake tins. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool for five minutes, then remove from pans to a wire rack to cool completely. For the frosting, beat the cream cheese and butter in a mixing bowl. Add the sugar. Mix well. Add the vanilla. Beat until smooth. Spread between layers and over the top and sides of the cake. Sprinkle with walnuts. Store in the refrigerator.