Rosemary Focaccia

Bread Flour
1 1/2 t.
Yeast 1/2 t.
Salt 1 T.
Dried Rosemary or 2 T. fresh
1 1/4 C. Water
Olive oil
Thin slices of onion (rings)
1 T. coarse sea salt

Mix flour, yeast, salt, rosemary, 3 T. olive oil, and water. Knead 8-10 min. and until dough is medium stiff. Let rise. Knead for one minute. Roll into a 12 inch circle and place on cookie sheet. Let rise. Poke holes in top of bread with your finger about 2 inches apart. Place some onion rings on top, drizzle with 2 T. olive oil, and sprinkle with sea salt.

Bake @ 400 degrees for 20-25 minutes.

Spaetzle

3 cups flour
4 eggs
1 cup water
2 tsp. nutmeg
1/2 tsp. salt
2 TBSP butter

Combine all ingredients except butter, until smooth. Bring a large pot of salt water to a boil. Use colander to push small amounts of the mixture into the boiling water. Scoop out when spaetzle floats. Coat with melted butter before serving.

Penne with Vodka Sauce

1 T. unsalted butter
2 medium shallots -minced-
3 cloves of garlic
2 T. fresh parsley -minced-
1/2 t. sea salt
1/4 t. black pepper
3 T. tomato paste
2 oz. vodka
1/2 c. heavy whipping cream
20 basil leave -cut into strips-
12 oz. uncooked penne pasta

Heat a large skillet over medium-low heat. Add butter, shallots, and garlic. Saute until shallots sttart to caramelize. Add parsley, sea salt, and pepper. Stir a few times. Add tomato paste and mix to form a paste. Cook for 5 minutes, moving paste around pan occasionally. Add vodka. Scrape bottom of pan with a wooden spoon and cook for about 5 minutes more.

Meanwhile; cook penne pasta according to directions and drain.

Add cream to tomato sauce. Reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat. Top with fresh basil and season to taste with salt and pepper.

Recipe from Weight Watchers.

Zucchini Latkes

1 c. zucchini -shredded-
1/8 t. salt
1 T. fresh basil -minced-
3 T. fresh parsley -minced-
2 T. onion -minced-
1/2 c. flour
1/8 t. season salt
1/4 t. baking powder
1 egg
1 T. milk

Put shredded zucchini in a strainer and add salt. Let sit 10 minutes. Squeeze out exess water. Mix basil, parsly, and onion. Mix flour, season salt, and baking powder. Combine zucchini, herbs, and flour. Add egg and milk. Divide into fourths and fry in olive oil.

Parmesan Mashed Potatoes

10 medium red potatoes
1/2 c. buttermilk
3 T. Parmesan cheese
1/4 c. fresh chives -chopped-
1 t. salt
1/8 t. black pepper

Boil potatoes until tender. Drain potatoes, and remaining ingredients, and mash.

Recipe from Weight Watchers

Corn Bread

1 1/2 c. buttermilk
3 eggs
3 T. sugar
1 t. baking soda
1 t. vegetable base
1 c. fresh corn
1 c. flour
1 1/2 c. fine cornmeal
1/2 c. butter -melted-

Oil an 8 X 8 pan. Mix buttermilk, eggs, sugar, baking soda, and vegetable base. Sift flour and cornmeal. Add corn to dry ingredients. Mix the dry ingredients into the wet ingredients. Stir in melted butter.

Bake at 375 degrees for 30-35 minutes.

Paul's Potato Salad

This is a great potato salad recipe from Nate's friend Paul S.

1/4 c. Italian salad dressing (double strength, use the powdered mix)
2 lbs.potatoes
1 medium red onion
2 medium stalks celery
2-4 hard boiled eggs
1/2- 1 1/2 c. mayo
1 T. vinegar
1 T. prepared mustard
1 t. salt
1/4 t. pepper

Boil potatoes until tender. Marinate potatoes, onion and celery in salad dressing for 4-24 hours. Mix the rest of the ingredients together and toss with potato mixture.

Homemade Mac and Cheese

12 oz. elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 12 oz can evaporated milk
1 1/2 tsp. dried onions
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
2 cups shredded cheddar cheese

Preheat oven to 375. Cook pasta and drain. Melt butter in pot over low heat. Sprinkle flour over butter. Cook 30 seconds. Gradually add milk, stirring well. Stir in onion, garlic, salt, and pepper. Stir constantly until thickened, about 2 minutes. Stir in 1 1/2 cups of cheese until smooth. Stir in pasta, transfer to greased 9x13 pan. Sprinkle with remaining cheese. Bake 6-8 minutes or until cheese is melted and beginning to brown.

Recipe from Women's World Magazine