Linguine with Shrimp and Feta
Recipe By :Margaret Brafchak
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 1/2 tablespoons extra virgin olive oil
4 cloves garlic -- minced
1 medium onion -- finely chopped
2 cans diced tomatoes -- 14.5 oz
1 can crushed tomatoes -- 28 oz
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans black olives -- 4 oz each, slice
2 pounds shrimp -- size 26-30 peeled and deveined
1 teaspoon extra virgin olive oil
1 pound linguine
6 ounces feta cheese -- crumbled
2 tablespoons italian parsley -- chopped

Cook linguine according to package directions.

Heat olive oil in saucepan over medium heat. Add onions and saute until tender about 5-8 minutes. Add garlic and cook 2 minutes.

Add next 8 ingredients, tomatoes through olives. Bring sauce to a soft boil and reduce heat to simmer for 15 minutes.

Take tails off shrimp and rinse under cold water. Add 1 teaspoon olive oil to nonstick saucepan over medium high heat. Saute shrimp until pink and add to sauce mixture.

Mix sauce with pasta. Toss with feta cheese. Garnish with parsley and serve.

Description: "A tasty pasta dish that can be served on Christmas Eve"

Twice-Baked Potatoes
Recipe By :The Best Recipe
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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4 medium russet potatoes -- 7-8 ounces each; scrubbed, dried, and rubbed lightly with vegetable oil
4 ounces sharp cheddar cheese -- shredded; 1 cup
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons unsalted butter -- room temperature
3 medium scallions -- thinly sliced
1/2 teaspoon salt
ground black pepper

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let cool slightly, about 10 minutes.

Using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that long, blunt sides rest on work surface. Using a small spoon, scoop flesh from each half into medium bowl, leaving a 1/8 to 1/4 inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including ground black pepper to taste until well combined.

Remove shells from oven and increase oven setting to broil Holding shells steady on pan with oven mitt or towel protected hand, spoon mixture into crisped shells, mounding slightly at the center and return to oven. Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm.

Source: The Best Recipe By the Editors of Cook¿s Illustrated Magazine "p 88"