Shapiro Family Favorites (Neighborhood Dinner Recipes)

Zuppa Tuscana (Ellen)

1 lb Italian sausage (hot or sprinkle with crushed red pepper)

4 large russet potatoes, cut in half long way then sliced

1 onion, chopped

1 lb bacon, cooked and broken to bits

3 cloves garlic, minced

4 cups kale, chopped

12 cups chicken broth

1 cup cream

Cut up bacon and fry in skillet over med high heat (use paper towels to soak up some fat while it's cooking).  Add onion and garlic and saute 2 minutes. Brown sausage in Big pot.  Add chicken broth, potatoes and bacon mix and cook on medium heat until potatoes are done.  Add salt and pepper to taste.  Simmer another 10 min.  Turn heat to low and add kale and cream.  Heat through and serve. Makes a huge pot. Might want to half recipe.

 Mango Berry Salad (Ellen)

mixed lettuce greens

1 mango, cut up

1 lb strawberries, sliced

1 container blueberries, washed

1/4 cup or more cinnamon toffee almonds (melt whole almonds in brown sugar, cinnamon  and butter until butter melts, add mixture to food processor, add toffee and mix until resembles crumbs)

mango yogurt dressing

Put lettuce in a bowl and pour the mango yogurt dressing over it.  Sprinkle fruit and top with nuts.  Enjoy!

Mango Yogurt Dressing

1 mango cut up and pureed.  Add Vanilla Yogurt (amount to match mango puree, ie 1 cup to 1 cup) and squeeze 1/2 lemon into mix (remove seeds). Blend until smooth.

Snickers Salad (Heidi)

• 1 pkg. Cream cheese, 8oz. softened
• 1 c. powdered Sugar
• 1 16 oz. container Cool Whip
• 4-6 Apples, some green, some red, cut into bite sized chunks
• 6-8 Snickers candy bars, cut into ½ inch chunks

 

Cream together cream cheese and powdered sugar. Stir Cool Whip into mixture. Add apples and candy bars, and mix well. Let chill in refrigerator for 1 hour before serving. Enjoy!!!

Strawberry/Spinach Salad and Dressing (Kimberly)
1 lb. spinach
1 pint strawberries, sliced
1/2 cup pecans (put into small saucepan, melt 2 T. butter with 1/4 c. brown sugar until butter melts)

Toss all together. Drizzle on dressing or can eat without.

Dressing:

1/3 c. pomegranate red wine vinegar
1/2 c. sugar
1 t. dry mustard
3/4 c. vegetable oil
2 t. poppy seeds

Blend all together and use on salad.