Christina's Tortellini Emilia

from Better Homes and Gardens

1 9 oz package dry cheese tortellini
1 1/2 TBSP finely chopped red onion
1 TBSP finely chopped shallots
1 TBSP butter
1 C half-and-half or cream
1 egg yolk
2 TBSP grated Parmesan cheese
1/2 tsp dried sage
1/4 tsp pepper
1/4 C Gruyere or Swiss cheese, grated
1/4 C walnut pieces
1 oz prosciutto, ham or bacon, chopped

Preheat oven to 400 degrees. Prepare tortellini according to package directions. Drain and set aside.

In a medium saucepan, cook onion and shallots in hot butter until tender. Stir in cream and bring to just boiling. Remove from heat. In a small bowl, beat egg yolk. Slowly add 1 C hot cream to yolk, beating until combined and then return all to saucepan. Cook and stir over medium-low heat for 10 minutes or until slightly thickened and bubbly. Stir in Parmesan, sage and pepper.

Transfer 1/2 of tortellini to 9x9 baking dish and top with half of cheese and sauce. Repeat later and top with walnuts and prosciutto. Back 20 minutes or until lightly browned.

Christina's Slow Cooker Herbed Beef Stew (or Roast)

1 1/2 pounds cubed beef stew meat (or roast)
4 carrots, sliced
3 potatoes, cubed
2 onions, diced
1 tsp salt
1 tsp paprika
1/4 tsp pepper
1 C water, 2 cubes beef bouillon
1 tsp Worcestershire sauce
1 garlic clove
1 bay leaf
1/2 tsp dried basil
1 tsp dried parsley
1 tsp dried marjoram

If making stew, toss meat with 1 cup flour. Otherwise, just put everything in the crock pot and mix well. Cover and cook 4-6 hours on high or 10-12 hours on low.

Christina's Marinated Pork Chops

from my mom

3/4 - 1 inch pork chops

1 C soy sauce

1 C water

1 TBSP lemon juice

1 TBSP brown sugar

1 clove minced garlic

2 green onions, sliced

Mix all marinade ingredients in 9x13 pan. Place pork chops in pan and marinate at least 6 hours. Grill 5-8 minutes per side and serve!

Christina's Pizza Dough

from The Food Network

• 1/4 cup light red or white wine, Fiano di Avellino (or water, in my case)
• 3/4 cup warm water
• 1 1/2 ounces fresh yeast
• 1 tablespoon honey
• 1 teaspoon salt
• 1 tablespoon plus 1 tablespoon olive oil
• 3 1/2 cups flour

Directions

Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.