BEAUTIFUL BAKED ZITI


1 pkg. (19-oz.) JOHNSONVILLE ITALIAN SWEET SAUSAGE
8-oz. penne or rigatoni dry pasta, cooked according to package instruction
1 jar 28-oz. pasta sauce
¾ cup water
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh garlic
½ cup Parmesan cheese, freshly shredded
¼ tsp. black pepper
1 pkg. 10-oz. frozen garlic bread, thawed and sliced into 12 slices
3 cups (12-oz.) mozzarella cheese, shredded
½ cup olive oil
12 whole fresh basil leaves
2 Roma tomatoes, sliced into 12 slices


1. Prepare Johnsonville Sweet sausage according to package directions and coin slice
2. In a large bowl, mix cooked sausage, cooked pasta, pasta sauce, water, chopped basil, garlic, Parmesan cheese and pepper.
3. Place mixture into a 9 x 13-inch pan.
4. Place 12 slices of garlic bread on top of mixture and cover with mozzarella.
5. Dip tomato in olive oil and place on each bread slice.
6. Bake uncovered at 400 degrees for approximately 30 minutes or until heated through.

Yield: 12 servings.

JELLO CHEESECAKE


1-1/4 cups graham cracker crumbs
4 cups cold milk
3 Tbsp. sugar
1/3 cup butter or margarine
2 pkg. (8-oz each) cream cheese softened
2 pkg. (4 servings) Jell-O instant vanilla or lemon pudding


1. Combine crumbs, sugar and butter and mix well. Press mixture firmly on bottom and on sides (to within 1” of top) of a 9 or 10 inch springform pan (or use 9-inch square pan; press mixture on bottom). Bake at 350 degrees for about 8 minutes or until lightly browned. Cool.

2. Beat cream cheese in large bowl until smooth. Gradually add 1 cup of the milk, blending until mixture is very smooth. Add remaining milk and pudding mix. Beat with rotary beater just until well-blended, about 1 minute. Pour carefully into crumb-lined pan.

3. Chill until firm, about 3 hours. Garnish with whipped topping if desired.

VELVETY TOMATO SOUP


26-oz. tomatoes, chopped
1 Tbsp. olive oil
½ onion, chopped
2 garlic cloves, chopped
1 tsp. Italian seasoning or oregano
1-1/2 cups vegetable broth
½ cup soy milk
Pesto for serving


Heat oil in saucepan. Add onion and garlic. Cook until softened, about 2-3 minutes. Add tomatoes, seasoning, and vegetable broth.

Bring to a boil; then reduce heat to low and cook, covered, for 10 minutes. Transfer soup to a blender and puree soup until smooth.

Return to saucepan and stir in milk. Cook until heated through.

Serve in bowls, topped with a spoonful of pesto swirled in.

DONUT MUFFINS


4 Tbsp., melted shortening
1 cup sugar
2 eggs, well beaten
1-1/4 cup sweet milk
3 tsp. baking powder
3 cups flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt


1. Mix ½ cup sugar, 1 tsp. nutmeg, ½ tsp. cinnamon and salt.

2. Add shortening and beaten eggs and blend.

3. Place in baking powder, sifted flour and milk and continue to beat well.

4. Combine in ½ cup sugar and ½ tsp. cinnamon together.

5. Grease a muffin tin to half way point with batter.

6. Sprinkle a tsp. of sugar/ cinnamon mixture on top.

7. Add more batter to fill up muffin tins.

8. Repeat with sprinkling another tsp. of sugar/cinnamon combo on top.

9. Bake at 400 degrees for about 20 minutes.

Yield: 6-8 servings.