Carol’s Comfort Foods

INGREDIENTS

1 package (14 ounces) seasoned dry seasoning mix

1 teaspoon ground sage

1 cup chopped celery

½ cup College Inn Chicken broth

1 – 10.5 ounce can condensed cream of celery soup

1 – 10.5 ounce can condensed cream of turkey soup

3 cups shredded cooked chicken or turkey

¼ cup melted butter

PREPARATION

Preheat oven to 425 degrees F.  Combine the first four ingredients and set aside.  Separate the 2 soups in separate bowls and add ½ of a soup can of water to each; stir well and set aside.

Place 1/3 of the dressing mixture into a lightly buttered 9×13x2 inch baking dish.  Layer ½ of the chicken or turkey over the dressing mixture and pour celery soup over it.  Layer another 1/3 of the dressing mixture, followed by the remaining chicken or turkey.  Pour the turkey soup over and top with the remaining dressing mixture.

Drizzle with melted butter and pat the casserole firmly into the dish.  Bake for 20-30 minutes until bubbly and lightly browned. 

Recipe:  College Inn Broth

Serve this rich and delicious crabmeat dish with a crisp green salad, crusty bread and a glass of your favorite white wine.

Yield:  8 servings

INGREDIENTS

1/3 cup unsalted butter

1 large yellow onion, finely chopped

1 medium stalk of celery, finely chopped

½ cup all-purpose flour

2 (12 ounce cans evaporated milk

2 egg yolks

¾ teaspoon salt

½ teaspoon cayenne pepper

¼ teaspoon freshly ground pepper

1 lb fresh crabmeat, picked over for shells and cartilage

1 cup shredded Cheddar cheese

PREPARATION

Preheat oven to 375 degrees F.  Grease an 11×17 inch baking dish.  Melt the butter in a large skillet over medium heat.  Add onion and celery and sauté until soft and translucent, about 6 minutes, stirring frequently.

Add flour and stir until well-blended.  Cook 2 minutes, stirring constantly.  Gradually add the milk, stirring constantly.  Add a ladle of milk to the beaten egg yolk mixture, stir well.  Pour egg mixture into the milk mixture in the pan.  Add salt, cayenne pepper and black pepper; cook stirring until thickened, about 5 minutes.

Place crabmeat in a medium bowl.  Add sauce and mix gently, but thoroughly to blend.  Spoon the mixture into prepared pan and sprinkle with cheese.  Bake uncovered for approximately 25 minutes, until cheese melts and starts to begin to lightly brown.  Remove from oven and serve immediately.

Source:  Lillie Duhon – Port Neches, Texas

Obviously, I haven’t really met a homemade mac and cheese that I didn’t like.  That said, stovetop varieties typically leave a bit to desire, however if you want to get it to the table in a jiffy, usually the stovetop is the preferred method.  If you’re in a hurry, baking in the oven for 30-40 minutes, just takes too long.  Recently, I found a recipe in the Atlanta Journal-Constitution that recommended a great compromise – last minute broiling.  It only takes a few minutes, but still gives you that lightly browned top and a bit of a crunch.  I added the bread crumbs and Parmesan cheese for that extra crunch.  Here’s the recipe:

INGREDIENTS

¾ lb farfalle or elbow pasta

8 ounces extra-sharp or sharp cheddar cheese, grated and divided

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

½ cup plain bread crumbs

½ cup grated Parmesan cheese

PREPARATION

Position an oven rack in the top of the oven.  Preheat the broiler (make sure your oven is impeccably clean).  Lightly coat an 8×8 inch baking pan with nonstick spray.  Prepare the pasta according to the package’s instructions.  Meanwhile, set aside ¾ cup of cheese.  In a small saucepan, melt the butter and stir in the flour.  Continue to cook for 1-2 minutes, until well combined.  Slowly, whisk in the milk, stirring frequently, until the mixture thickens, about 5 minutes.  Add the cheese and stir until melted. 

Add the drained pasta and stir to coat with sauce.  Season to taste with salt and freshly grated black pepper.  Transfer mixture to the baking dish and sprinkle with the reserved cheddar cheese, bread crumbs and Parmesan cheese.  Broil until bubbly, approximately 2-3 minutes.  Make sure that you watch closely to make sure that the mac and cheese doesn’t overly brown.

Remove from oven and let cook for a few minutes and then serve. 

Yield: 10 Servings

INGREDIENTS

One 4-lb boneless pork tenderloin

2 teaspoons kosher salt

1 teaspoon freshly grated black pepper

2 tablespoons olive oil

4 cloves garlic, finely chopped

2 teaspoons fresh thyme, finely chopped

2 teaspoons fresh basil, finely chopped

2 teaspoons fresh rosemary, finely chopped

PREPARATION

Preheat oven to 350 degrees F.

Place pork tenderloin on a rack in a roasting pan (that has a lid) and salt and pepper.  Combine olive oil, garlic and spices together and rub the spice mixture onto the pork tenderloin.  Cover and roast tenderloin for approximately 1 hour.  Remove lid and continue to roast until the pork loin is with nicely browned and registers an internal temperature of 155 degrees F.  Remove from oven and allow tenderloin to “rest” for about 20 minutes before carving. 

Creamy and Delicious

On the table in 30 minutes

Penne Pasta with Goat Cheese, Canadian Bacon and Basil with Toasted Walnuts

Yield:  4-6 Servings

INGREDIENTS

4 tablespoons unsalted butter

8 ounces mini penne pasta

3 ounces Canadian bacon, rind removed and cut into small pieces

2 gloves garlic, finely chopped

½ - ¾ cup heavy cream

4-6 ounces grated Parmesan cheese

½ cup walnuts, toasted and chopped for garnish

Salt and fresh grated black pepper

PREPARATION

Cook pasta as directed, drain and set aside in a large bowl.

In a large skillet, melt butter and then add garlic and chopped Canadian bacon.  Sauté for 3-4 minutes to soften garlic and lightly brown the bacon.  Stir frequently and make sure that the garlic does not burn.  Lower the heat and add heavy cream to garlic and bacon mixture.  Gently bring it to a simmer, stirring constantly.  Remove from heat and pour sauce over the pasta.  Add goat cheese, Parmesan cheese, basil and toss gently.  Season with salt and black pepper.

To serve, plate and sprinkle with toasted walnuts and fresh chopped basil.

Yield:  4 Servings

INGREDIENTS

1 lb boneless, skinless chicken breasts, cut into bite-size pieces

¼ cup all-purpose flour, divided

2 ½ cups reduced sodium chicken broth

2 ounces deli ham, chopped

2 ounces Swiss cheese, grated

PREPARATION

Toss chicken pieces in about 2 tablespoons of flour, until well-coated, adding more if necessary.

In a well-oiled skillet over medium-high heat, cook chicken for 6-8 minutes, turning once, or until just cooked through.  Remove and set aside tenting with foil to keep warm. 

Reduce heat and whisk remaining 2 tablespoons flour into remaining oil in the pan, adding a little more if the pan is particularly dry, until the flour is absorbed.  Add chicken broth, increase heat and bring to a simmer, scraping up any bits of flour stuck to the pan.  Cook until the sauce begins to thicken, stirring frequently.  Add chicken and ham to pan and stir to coat.  Sprinkle Swiss cheese on top and cover.  Reduce heat to low and cook for 1 to 2 minutes or until cheese melts. 

Source:  Atlanta Journal Constitution - March 12, 2009

Quick and Easy Meal! 

Yield: 4 Servings

INGREDIENTS

1 lb lean ground beef

½ cup ketchup

1 tablespoon Worcestershire sauce

1½ cups frozen peas and carrots

2 cups leftover mashed potatoes

PREPARATION

Preheat oven to 400 degrees F

In a large skillet over medium-high heat, sauté the ground beef for 6-8 minutes, or until the meat is cooked through, stirring frequently to break up the meat.  Drain, if needed.  Add ketchup and Worcestershire sauce and stir well to combine.  Add peas and carrots and stire well to combine and defrost.

Place 1 cup of meat mixture into four large ramekins and top with about ½ cup mashed potatoes, spreading to cover the meat.  Place the ramekins on a baking sheet.  Bake for 10 minutes or until the tops are golden brown and then remove from oven.  Let cool for 5-10 minutes before serving.

Yield: 6 Servings

INGREDIENTS

1 ½ lb stew meat, typically cut into 1-2 inch cubes

4-5 tablespoons vegetable oil

½ cup all purpose flour

4 medium potatoes, peeled and chopped into cubes

3 carrots, peeled and diced

1 small yellow onion, finely chopped

3 gloves garlic, minced

1 cup frozen vegetables, either corn, peas or green beans

1 bay leaf

48 ounces of low sodium beef stock, I recommend College Inn brand

Salt and pepper, to taste

2 tablespoons cornstarch

PREPARATION

In a pie plate or other flat dish, add the flour and season with salt and pepper.  Dredge the beef stew cubes in the flour mixture, coating thoroughly and set aside.  Heat 2 tablespoons of oil in a large skillet and sauté the carrots and onions for a few minutes until they are crisp tender.  Add in the minced garlic and sauté for an additional minute.  Remove carrots, onions and garlic from skillet and add to the Crockpot.  In the same skillet, add more oil and slowly add the beef stew cubes that have been dredged in flour, in batches and cook until lightly browned all around.  When browned, place the stew meat in the Crockpot, adding the potatoes, frozen vegetables and bay leaf. 

Cover with beef stock, about 48 ounces, depending on the size of your Crockpot.  Cook on low heat in the Crockpot for approximately 8 hours or on high heat for about 4-5 hours.  When the stew meat, carrots and potatoes are tender, you will need to thicken the stew.  Combine the cornstarch with a small bit of water (approximately 2-3 tablespoons) and stir until blended with no lumps.  Turn the Crockpot to high and drizzle the cornstarch mixture into the stew, stirring well.  Continue to stir the stew mixture until it has thickened.  Remove from the Crockpot and serve with a green salad and some hot biscuits.

Yield:  6 Servings

INGREDIENTS

2 tablespoon olive oil

2 tablespoon unsalted butter

1 tablespoon all-purpose flour

½ teaspoon dried thyme

Salt and pepper

1-1 ½ lb boneless beef top round, cut into 6 large chunks

5 potatoes cut into 1 inch chunks

2 cup baby carrots, sliced diagonally

16 ounces low-sodium beef stock

1 medium sweet onion, chopped

2 cloves garlic, finely minced

1 bay leaf

2 tablespoons cornstarch

PREPARATION

In a sauté pan, melt butter and then add 1 tablespoon olive oil.  Add the carrots and onions and sauté until carrots are crisp-tender and onions translucent.  Add the chopped garlic and cook for an additional 1-2 minutes.  Transfer the carrots, onions and garlic to the Crockpot and reserve.  In a bowl, combine the flour, thyme and, salt and pepper.  Dredge the meat through the flour mixture, coating well.  Add another tablespoon of olive oil to the sauté pan and bring to medium heat.  Add the meat and brown on each side for approximately 3-4 minutes.   

Transfer to the Crockpot and add the stock and bay leaf.  Cook in the Crockpot on low setting for approximately 8-10 hours, or until the beef and carrots are tender.  When done, remove beef and vegetables from the Crockpot and place on a serving platter.  Cover with aluminum foil to stay warm and set aside.  In a small cup, place the cornstarch and add a couple tablespoons of the remaining stock in the Crockpot.  Stir together well and then gradually add to the stock mixture.  Adjust the Crockpot temperature to high and stir the gravy for approximately 10 minutes, until thickened.  Remove from Crockpot and serve with the pot roast and vegetables. 

Yield:  6-8 slices (more for smaller appetizer portions)

INGREDIENTS

1 lb pre-made pizza dough (I buy mine at Publix supermarkets in the Bakery section), let rest at room temperature

1–8 ounce jar of your favorite pizza sauce or pasta sauce

8 ounces grated mozzarella cheese

½ cup freshly grated Parmesan cheese

½ cup fresh basil, chopped into chiffonade

2 cloves of garlic, finely chopped

1 fresh tomato, sliced

6 slices of fresh mozzarella cheese

½ teaspoon oregano

Yellow cornmeal to dust bottom of pizza pan

Round pizza pan

PREPARATION

Preheat oven to 400 degrees F

Dust the bottom of the pizza pan with cornmeal.

Place dough on a lightly floured surface and roll or stretch dough out to form a circle to fit your pan.  Don’t worry, if it isn’t perfect.  Use your hands to stretch the dough to the edge of the pan.  Spread the pizza or pasta sauce on top of the dough, enough so you have a nice coating on the dough.  Sprinkle 4 ounces of the grated mozzarella cheese on top of the sauce and then add the chopped garlic.  Arrange the basil, tomatoes and slices of fresh mozzarella on top and sprinkle with the Parmesan cheese and oregano.

Bake for approximately 20-25 minutes until the crust is lightly browned and the cheese is melted and bubbly.  Remove from oven and let sit for about 5 minutes.  Slice and serve.

Yield: 4 Sandwiches

INGREDIENTS

¼ cup good olive oil

¼ cup balsamic vinegar

1 teaspoon fresh basil, finely chopped

1 teaspoon fresh thyme, finely chopped

1 teaspoon marjoram

1 tablespoon granulated sugar (optional)

1 lb boneless beef top sirloin, cut 1-inch thick

2 large red peppers

Fresh basil leaves

4 - French-style rolls, split and toasted

PREPARATION

For marinade, in a screw-top jar, combine oil, vinegar, chopped basil, thyme and marjoram.  Add sugar, if desired.  Cover and shake well.  Set aside ¼ cup in refrigerator for dressing. 

Place meat in a resealable plastic bag and set in a shallow dish.  Pour marinade over meat and seal bag.  Marinate in the refrigerator 4-6 hours, turning bag occasionally. 

Meanwhile, remove stems from the red peppers.  Halve lengthwise, remove seeds and membranes.  Cut peppers into 1-inch wide strips.

Preheat grill to medium.  Drain meat and reserve marinade.  Grill meat uncovered to desired doneness, turning once.  Allow 14-18 minutes for medium rare (145 degrees F) and 18-22 minutes for medium (160 degrees F).  Add pepper strips the last 8-10 minutes of grilling, turning and brushing with marinade occassionally during the first 5 minutes of cooking.  Discard any remaining marinade.

Let steak rest for 5 minutes and then thinly slice.  To serve, arrange basil leaves and pepper strips on rolls and then top with steak slices.  Drizzle sandwiches with vinaigrette dressing.   

Source:  Green Gold Herbs – Plant City, FL

Yield: 8 Servings

INGREDIENTS

Crust

1 ½ cups all purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

¼ cup (1/2 stick) butter

¼ cup vegetable shortening

1 teaspoon white or cider vinegar

4-5 tablespoons ice water

Filling

6 tablespoons butter

6 tablespoons all purpose flour

2 ½ chicken stock

6-7 cups boneless, skinless cooked chicken, torn into 1 inch pieces

¼ teaspoon salt

16 ounce bag frozen peas and carrots

1 cup sweet onions, finely chopped and sauté

PREPARATION

Crust:  In a food processor, pulse a few times to combine the flour, salt and baking powder.  Add in the butter and shortening and pulse until the mixture is crumbly (pea size lumps).  Mix the vinegar with 4 tablespoons of water.  Pour the water mixture into the processor with the flour and pulse until the dough begins to come together, adding additional tablespoon of water, if needed.  Remove from processor and form dough into a flattened disk.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

Filling:  Heat the butter until melted and then stir in the flour.  Cook the roux for several minutes and then gradually pour in the stock, whisking constantly.  Cook and stir sauce over medium heat until it comes to a boil, then reduce the heat and simmer for approximately 5 minutes, until thick.  Stir in the chicken, vegetables and salt and pepper to taste.  Spoon the filling into a 9×13x2 inch baking pan or a 2 ½ quart deep casserole dish.  Roll the crust out slightly larger than the baking dish.  Place it on top of the filling; cut several vent holes and use any scraps of dough to decorate.

Bake the pie in a pre-heated 375 degree F oven for 50-60 minutes, until the crust is golden brown and the filling is bubbly.

Source:  King Arthur Website 

Yield:  6 Servings

INGREDIENTS

2 tablespoons olive oil

1 tablespoon unsalted butter

6 thinly sliced pork tenderloins, approximately ¼ inch thick

2 eggs, slightly beaten

2 cups Panko or other fine bread crumbs

Salt and pepper, to taste

PREPARATION

In a shallow baking dish, beat eggs with a fork.  In another shallow dish, place the Panko or other bread crumbs, spreading them out in the bottom of the pan.  Add salt and pepper and any other seasonings that you would like to the flour mixture.  Dip pork tenderloins in the beaten egg mixture, coating all the surface and then immediately dredge them into the bread crumb mixture, making sure that the tenderloin is entirely coated with the bread crumbs.

In a large skillet over medium heat, heat the oil and butter.  Using tongs, carefully add the tenderloins to the skillet and saute approximately 3-4 minutes on each side, until they are golden brown and tender.  Be careful not to cook too quickly, or you will burn the breading and the tenderloin will not be cooked.  Remove from skillet and let the tenderloins drain a bit on a paper towel.  Serve immediately with your favorite vegetable and salad for a meal; or stack 2 tenderloins on a hard roll, add some slices of cheese, lettuce and you’ve got a great hot sandwich in no time!

Yield:  4 Servings

INGREDIENTS

4 boneless chicken breasts – halved

1 tablespoon olive oil

2 cloves of garlic, thinly sliced

1 teaspoon salt

Freshly ground pepper, to taste

½ cup white wine

½ cup low sodium chicken broth

1 tablespoons fresh rosemary leaves, finely chopped or 1 teaspoon dried rosemary

1 tablespoon unsalted butter

PREPARATION

Using a rolling pin, pound the chicken breasts between 2 sheets of parchment or wax paper, until they are about ¼- ½ thick.  Heat the oil in the skillet and sauté garlic slices until they soften and begin to brown, being carefully not to burn the garlic.  Add the chicken breasts to the skillet and brown for about 3-5 minutes on each side.

Add the white wine, chicken broth, rosemary, salt and pepper to the chicken.  Cover and let simmer for about 3-5 minutes or until the chicken is tender.  Remove chicken from the skillet and place on a platter and keep warm.  Scrape any remaining chicken bits from the bottom of the skillet and melt the unsalted butter into the remaining stock mixture.  Cook on medium-high heat, until the stock thickens a bit.  Pour over the chicken breasts and serve immediately.

My version of the famous “Cincinnati Chili”

Yield:  6 Servings

INGREDIENTS

1 tablespoon vegetable oil

1 ½ lb ground beef

½ cup yellow onion, finely chopped

1 – 1 ¾ ounce package chili seasoning mix

½ cup water

1 can (14.5 ounce) diced tomatoes, not drained

1 can (15 ounce) chili beans, not drained

½ lb favorite pasta, I recommend spaghetti or elbow

1 cup grated cheddar cheese, for garnish

½ cup chopped green onions, finely chopped for garnish

PREPARATION

Cook pasta, per instructions.  While pasta is cooking, in a large skillet heat oil and sauté ground beef and onions, until the beef is no longer pink and the onions are translucent.  Add in the garlic to the meat mixture and cook for about 3-4 minutes.  Stir in the chili seasoning mix, tomatoes, water and chili beans.  Bring mixture to a boil and then cover and simmer for about 20-25 minutes, until chili is thoroughly heated and some excess water has been absorbed.  Ladle over the hot pasta and garnish with grated cheddar cheese and chopped green onions.

Great way to use leftover mashed potatoes!

Yield: 4 Servings

INGREDIENTS

1 ½ lbs ground beef

8 tablespoons unsalted butter

1 yellow onion, finely chopped

1 cup carrots, diced

½ cup corn, fresh or frozen

½ cup peas, frozen

½ cup beef broth

2 lbs potatoes, peeled and quartered (or use leftover mashed)

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper

Smoked paprika

PREPARATION

Boil potatoes in salted water, until tender.  While potatoes are cooking, melt 4 tablespoons butter in a large sauté pan.  Add onions and carrots and cook over medium heat until tender.  When carrots and onions are tender, add in the corn and peas and cook for a few minutes longer, until they are tender.  Add in the ground beef and sauté until the meat is no longer pink.  Add salt, pepper, Worcestershire sauce and beef broth to the meat and vegetable mixture.  Simmer on a low heat for approximately 10 minutes.

When potatoes are cooked, mash them with the remaining 4 tablespoons of butter, adjust the seasonings to taste. 

In a 9×13x2 inch baking pan, place the beef mixture on the bottom.  Cover the top with the mashed potatoes, making sure that potatoes cover all the beef and vegetable mixture.  Sprinkle with a small bit of smoked paprika.

Bake in a 400 degree oven until the pie is bubbling and the potatoes are lightly browned, approximately 20 minutes.  Remove from oven and serve piping hot.

Adapted:  Simply Recipes

Yield: 4 Servings

INGREDIENTS

4 large baking potatoes

4 tablespoons butter

½ cup chopped yellow onion

½ cup finely chopped mushrooms

2 cups cooked crab meat

1 cup dry white wine

½ cup Crème Fraiche (see recipe below)

½ cup grated Swiss cheese, plus additional for topping potatoes

1-2 tablespoons heavy cream

PREPARATION

Preheat oven to 375 degrees F

Scrub and dry potatoes.  Cut a small, deep slit in the top of each potato.  Set potatoes in the middle rack of the oven and bake for about 1 hour or until the potatoes are tender when pierced with a fork.  Remove from oven and let cool slightly.  Cut off tops of potatoes and scrape the potato pulp into a bowl.  Do not scrape so deeply that you tear the potato skin.  Salt and pepper the shells and set aside. 

Melt the butter in a small skillet and sauté the chopped onion, until tender and translucent, about 15-20 minutes.  Add the mushrooms and sauté for another 5 minutes.  Stir in the crab.  Season with salt and pepper and add the white wine and raise heat to a boil.  Stir frequently over high heat until all the liquid has evaporated.  Stir in the Crème Fraiche and remove from heat.  Combine the crab mixture with the potato pulp and ½ cup of Swiss Cheese and adjust seasonings.  Add tablespoons of heavy cream if the mixture is too dry. 

Stuff the mixture into the reserved potato skins; mounding the filling slightly.  Sprinkle with additional grated cheese on top and place on a rimmed baking sheet.  Bake again at 400 degrees F, until the potatoes are hot and the cheese is bubbling and brown.  Remove from oven and serve immediately.

Crème Fraiche

Yield:  2 cups

INGREDIENTS

1 cup heavy cream – not ultra-pasteurized

1 cup sour cream

PREPARATION

Whisk heavy cream and sour cream together in a bowl.  Cover loosely with plastic wrap and let stand in the kitchen or reasonably warm spot overnight or until thickened.  In cold weather this may take as long as 24 hours.  Cover and refrigerate for at least 4 hours, after which the Crème Fraiche will be quite thick.  The tart flavor will continue to develop as the Crème Fraiche sits in the refrigerator.  Will keep in the refrigerator for about 2 weeks. 

Yield: 6-8 Servings

INGREDIENTS

1 lb ground beef

1 cup onion, chopped

1 cup green pepper, chopped

3- 16 ounce cans of chili beans, undrained, I prefer Bush’s beans

1-6 ounce can of tomato paste

2 cloves garlic, finely chopped

½ cup of water

1 tablespoon chili powder

1 teaspoon dried oregano

1 tablespoon smoked paprika

Toppings

Sour cream

Green onions, finely chopped

Grated cheddar cheese

PREPARATION

In a large stockpot, add the ground beef, onions, green peppers and garlic.  On a medium-high heat brown the ground beef.  Drain off an excess fat from the meat.  Add the chili beans, tomato paste, water, chili powder, oregano and smoked paprika.  Bring to a boil and then simmer for about 1 hour or longer on low heat until onions and green peppers are tender. 

The longer you simmer, the more time the flavors will have to meld and make the chili more flavorful.  This is a mild chili, if you prefer spicier, add more chili powder and smoked paprika, to taste. Serve piping hot with assorted toppings.

Yield:  6 Calzones

INGREDIENTS

1 ½ cups chopped broccoli florets

1 ½ cups fresh corn kernels (about 3 ears or use frozen that has been cooked and drained)

1 cup shredded mozzarella cheese

2/3 cup ricotta cheese

4 scallions, finely chopped

¼ cup chopped basil

½ teaspoon garlic powder

¼ teaspoon freshly ground pepper

All-purpose flour for dusting

20 ounces whole wheat or white pizza dough, thawed if frozen

2 teaspoons canola oil

PREPARATION

Position racks in the upper and lower thirds of oven.  Preheat oven to 475 degrees F.  Coat 2 baking sheets with cooking spray or line with parchment paper.  Combine the broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.  On a lightly floured surface, divide the dough into 6 pieces.  Roll each piece into an 8-inch circle.  Place a generous ¾ cup filling on one half of each circle, leaving a ¼ inch border of dough.  Brush the border with water and fold the top half over the filling.  Fold the edges over and crimp with a fork to seal.  Make several small slits in the top to vent steam; brush each calzone with oil.  Transfer the calzones to the prepared baking sheets.  Bake the calzones, switching the pans halfway through the baking, until browned on the top, about 15 minutes.  Let cool slightly before serving.

Time Saver Tip – Look for balls of fresh pizza dough at your supermarket in the bakery section to use for the calzones.

Adapted:  EatingWell Magazine – July/August 2007

Yield:  4 Servings

INGREDIENTS

4 tablespoons unsalted butter

6 green onions, trimmed and finely chopped

6 sun-dried tomatoes, packed in oil, drained and finely chopped

2 teaspoons dried tarragon

3 teaspoons Dijon mustard

1-½ cups milk

½ cup heavy cream

1 large egg, lightly beaten

1 lb cooked crabmeat, picked over for shell and cartilage

2 tablespoons cream sherry

Salt and freshly ground white pepper

1 ¼ cup fresh bread crumbs

PREPARATION

Preheat oven to 375 degrees F.  Butter a 1 ½ quart soufflé dish or casserole.  Melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat.  Add the green onions and sauté until softened, about 3 minutes.  Add the sun-dried tomatoes and tarragon; sauté another 2 minutes.  Whisk in 2 teaspoons of the mustard, the milk and cream.  Bring to a boil, then simmer uncovered for 5 minutes.  Beat a little of the hot milk mixture into the egg mixture, then beat this mixture back into the remaining milk mixture.  Stir in the crabmeat and sherry; season with salt and white pepper.  Cook over low heat until all is heated through, 2-3 minutes more.  Transfer the crabmeat mixture to the prepared dish.  Melt the remaining 2 tablespoons butter and swirl in the remaining 1 teaspoon mustard.  Toss with the fresh bread crumbs to coat and then sprinkle the crumbs over the top of the casserole.  Bake the casserole until lightly browned and bubbling, approximately 25-30 minutes.  Serve immediately with baguettes or Crostini. 

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