Grilled Ham and Double Cheese Sandwich with Strawberry and Walnut Salad

Grilled Ham and Double Cheese Sandwich
4 slices white sandwich bread
2 T butter, softened
1 t grated parmesan cheese
4 slices swiss cheese
2 pieces thick cut ham

Heat griddle to medium high. Combine butter and parmesan and spread one side of each slice of bread. Place two pieces of bread on griddle, butter side down. Add one slice of cheese on each bread, add ham and additional slice of cheese. Top with remaining two slices of bread. Grill first side of bread until well browned, approximately 5 minutes. Flip sandwich over, reduce heat to medium low and continue to grill until second side is browned and swiss cheese is melted. Remove from grill and serve immediately. Serves 2.

Strawberry and Walnut Salad
1 head romaine lettuce, washed and chopped
6 large strawberries, sliced
1/2 c walnuts, chopped
1/4 c bleu cheese, crumbled
1/2 c Brianna's blush wine vinaigrette dressing

Prepare lettuce, dry and plate. Top with remaining ingredients. Serves 2.

Pene Alfredo with Sausage and Vegetables

1 lb whole wheat pene pasta, prepared al dente
1 lb smoked beef sausage link, cubed
1 ~15 oz jar alfredo sundried tomato pasta sauce
2 c frozen mixed vegetables (corn, carrots, peas and green beans), prepared
1 T olive oil
Grated parmesan cheese
Crushed red pepper flake ~ optional

In large skillet, heat oil over medium high heat. Add sausage and saute until well browned. Drain and add entire jar of alfredo sauce and heat until thick and bubbly. Add pasta and vegetables. Reduce heat to low, cover and simmer five minutes. Stir well and garnish with parmesan and red pepper flakes if desired. Serves 8.

Chef's Note: This recipe was originally served by my cousin and contained beef hot links in place of the smoked sausage. Since I was serving this today for children, I substituted a milder sausage and added the red pepper only to my husband's plate.

Italian Pasta Salad

1/2 pound rotini pasta, prepared and cooled
1/4 c extra virgin olive oil
1/2 c Girard's Old Venice Italian dressing
2 T fresh Italian herbs (oregano, parsley, chives, basil), plus more for garnish
1 T grated parmesan cheese
1/4 c red bell pepper, seeded and chopped
romaine lettuce, shredded
fresh ground black pepper to taste

In large bowl, toss pasta with olive oil and drizzle with Italian dressing. Chop fresh herbs and add to pasta, mix well. Plate lettuce and place pasta in center. Sprinkle with cheese and top with bell pepper. Add garnish. Serves 4.

Super Easy Sloppy Joes

Summer time means less time for mommy to do food prep in addition to traveling out of town every week. Thus the dilemma to fix a quick and delicious lunch with whatever hasn't spoiled since the last trip to the market (almost a month ago). Here's what I was able to find in the pantry and freezer to satiate our appetites today.

1 pound ground beef
15 oz Manwich original Sloppy Joe sauce
4 large hamburger buns
4 slices provolone cheese
1 T fresh oregano

Cook ground beef in medium skillet until browned and no pink remains. Add Manwich sauce to skillet and heat throughout. Place one slice provolone on bottom half of each hamburger bun. Add 1/4 sloppy joe mixture over cheese, sprinkle with oregano to taste. Top with second half of bun. Serves 4.

Mango Pie

2 1/2 c peeled and sliced ripe mango
2 T cornstarch
3/4 c sugar
1/4 t salt
1 T melted butter
pastry for two-crust pie, 9-inch

Heat oven to 425.

Combine mango, cornstarch, sugar, salt, and melted butter. Toss to combine; let stand 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge. Roll out remaining pastry very thin. Fill shell with fruit mixture. Place top crust on filling, make several slits in top to vent steam. Trim top crust leaving a little larger than the pan. Press top and bottom crust edge together; fold excess top under bottom edge. Flute all around rim. Bake for 45 to 50 minutes, or until top is well browned.