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 Apple, Chard and Mushroom Quiche

source unknown

• 1 Tbs. olive oil
• 1 Tbs. unsalted butter
• 1 large Vidalia or other onion, thinly sliced
• 1 cup (4 oz.) shredded ruby Swiss chard
• 1 cup (about 2 oz.) thinly sliced mushrooms
• Salt and freshly ground black pepper to taste
• ½ cup chopped apple
• 2 Tbs. all-purpose flour
• ½ tsp. ground nutmeg
• 4 large eggs
• 1 cup shredded Jarlsberg or Swiss cheese
• ½ cup milk
• 1 9-inch deep-dish pie crust, unbaked

1. Preheat oven to 375°F.

2. Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.

3. Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.

4. Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.

5. Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.

6. Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve. 

Christina's Double Philly Cheesesteaks

adapted from Our Best Bites


2 lbs. steak (any cut)
2 Tbsp. butter
1 green bell pepper
1 medium yellow onion
White cheese (mozzarella or Swiss or provolone or Monterey Jack)
Kosher salt and freshly-ground black pepper
Cream cheese (4 oz?)Cholula hot sauce (optional)
8 Hoagie rolls

Thinly slice bell peppers and onions (preferably in the food processor). Set aside. Thinly slice frozen meat (again, food processor). Set aside. Heat 2 Tbsp. butter over medium-high heat in a large skillet. Add steak and stir-fry. Season heavily with salt and lots of freshly-ground pepper. When meat is about half-cooked, add peppers and onions. Stir occasionally, cooking until meat is cooked through. Season with hot sauce to taste.

Slice buns, smear with cream cheese and spoon steak mixture inside. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty.

Christina's Crispy Green Bean Salad

from my grandma

1/2 C Swiss cheese – shredded
2 avocados, sliced
2 hard boiled eggs, chopped
Italian dressing
1/2 lb. fresh green beans
2 tomatoes, sliced or wedged
4 green onions, sliced
1/4 tsp salt and fresh pepper

Make one hour before serving for flavors to mix.