Italian Rosemary Chicken & Vegetables

(From Woman's Day Magazine)
8 small chicken drumsticks (about 1 ¾ lb)
4 large red potatoes, each cut in 8 wedges, wedges halved
2 large peppers cut in ¾ inch wedges
1 large red onion, cut in ½ inch thick slices
2 tablespoons olive oil
3 tablespoons chopped fresh rosemary
2 tablespoons chopped garlic
½ teaspoon each salt and pepper
¼ cup pitted kalamata olives, cut in half

Serve with: balsamic vinegar to drizzle over chicken and vegetables

Heat oven to 500°. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil. Distribute drumsticks, potatoes, peppers and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat. Roast 15 minutes. Remove pans from oven. Gently toss mixtures on both pans, return to oven and roast 15 minutes longer, or until chicken is cooked through and vegetables are tender. Arrange on serving platter, sprinkle with olives.

Sauteed Salmon Steaks

1 tablespoon butter or margerine, melted
1 teaspoon soy sauce
dash garlic powder
1 tablespoon oil
2 (6 to 8 oz each) Salmon Steaks, thawed if necessary
4 slices lemon

Combine butter, soy sauce and garlic powder. Heat oil in medium skillet; add salmon steaks and baste with butter mixture. Cook about 5 minutes or until browned on one side. Turn, baste, place lemon slices on steaks and cook until salmon flakes when tested with a fork. Makes 2 servings.

Creamy Shells with Peas and Bacon

1 cup whole-milk ricotta cheese
½ cup grated Parmesan cheese
2 tablespoons unsalted butter, cut into several pieces
Salt and pepper
1 tablespoon extra-virgin olive oil
4 slices bacon, cut into ¼-inch strips
1 medium onion, chopped fine
2 medium garlic cloves, minced
1 pound small shells or penne
2 cups frozen peas
1 tablespoon lemon juice

Bring 4 quarts water to boil in large pot for cooking pasta.

Place ricotta, Parmesan, butter, ¼ teaspoon salt, and ½ teaspoon pepper in bowl large enough to hold cooked pasta.

Fry oil and bacon in medium nonstick skillet over medium heat until crisp, 6 to 7 minutes. Transfer bacon to plate lined with paper towels. Add onion to empty pan and cook until lightly golden, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture to bowl with ricotta mixture.

Meanwhile add 1 tablespoon salt and pasta to boiling water. When pasta is about 1 minute shy of al dente, add peas and continue to cook for 1 minute. Reserving 1 cup cooking water, drain pasta and peas. Add ½ cup cooking water and lemon juice to ricotta mixture and whisk until smooth. Add pasta and peas to bowl and toss to coat, adding more reserved cooking water as necessary to moisten pasta. Stir in crisp bacon and adjust seasonings with salt and pepper to taste.

Breakfast Casserole

6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1 cup shredded cheddar cheese
1 pound mild sausage
4 slices of white bread (cubed)

Beat eggs, add milk, salt, and mustard. Gently stir in shredded cheddar cheese, sausage that has been browned and drained, and cubed white bread. Place in a buttered 9x13 casserole dish. Refrigerate overnight. Place in a cold oven set at 350 degrees and bake 45 minutes.

From The Potluck Club (a novel) by Linda Evans Shepherd and Eva Marie Everson