Get the latest recipes from Linda2230 http://www.grouprecipes.com/people/linda2230 I adapted this recipe from Emeril’s Lagasse Onion, Mushroom, Ham Quiche. I substituted the ham for pancetta and the heavy cream with half and half just to make it a little lighter. It was delicious1 I served it with a salad of mixed greens with light vinaigrette before our main meal. If you try it, I hope you enjoy it. http://www.grouprecipes.com/102590/judys-onion-mushroom-pancetta-quiche.html Delicious Winter pasta recipe. I made this for one of our Sunday dinner today and it was absolutely delicious. I made it pretty much to Giada's recipe with the exception of the following: I used spinach instead Swiss Chard; I added some chili flakes to the spinach when I sautéed it; added 2 garlic cloves instead of 1 as well (We love garlic) and added a pinch of nutmeg to the fonduta sauce. The prep work was well worth the effort. Filling the manicotti using a plastic bag with a small tip cut in one end made filling them easy. The spinach and sweet petite pea combination with the Ricotta cheese and other ingredients made a delicious filling; and the Fontina cheese cream sauce was a perfect sauce for this pasta dish. My family loved it and I will be making it again. I served this with a salad made from Romaine lettuce, tomatoes, chives and creamy garlic dressing. I served ciabatta bread slices topped with garlic and Italian herbed butter that I made then toasted in the oven. Thanks Giada for another wonderful recipe to add to my collection. http://www.grouprecipes.com/100470/judys-baked-manicotti.html This recipe was given to me by my cousin, Kim. Kim's dad was Jimrug1 and my mother's brother. Grandmother prepared this bread every Easter and it is delicious. The texture of the bread dough is very firm, and bakes to the texture similar to a pretzle; however, it is not chewy like a pretzle. The glaze is not a thick glaze but adds a nice sweetness to the bread. It is hard to eat just one for sure. The leftover baked breads can be frozen and will reheat nicely in the microwave on a reheat setting, just use your judgement depending on the size of your breads. I made these as part of my Easter dinner and is one of the illustrations shown within my Roma Stuffed tomatoes recipe. http://www.grouprecipes.com/92067/grandmother-demanes-easter-bread-dough.html I love stuffed Roma Tomatoes and here is one of my recipes that I really like and I hope you do as well. I served these as a side dish with my Grandmother Demanes' Easter dinner: roast leg of lamb; spiral ham, herb roasted fingerling potatoes, and a spinach salad with a warm balsamic, garlic vinaigrette salad dressing and Easter Bread as shown in my illustrations. ;o) I did not take a picture of the spinach salad that I made. ;o( http://www.grouprecipes.com/92040/judys-stuffed-tomatoes.html This is a really tasty shrimp recipe that I got from a cookbook I purchased in January 1993. ;o) The name of the book is Supreme Cuisine by Pol Martin. There are some really delicious recipes that I have made over the years from this book and this is one of them. I wanted to share it with you as one of my favorites. The photo is not mine but comes from my book, but this is another recipe I did not want to wait to make to share the recipe and photo. http://www.grouprecipes.com/90939/tasty-pepper-shrimp.html This recipe is adapted from one of my cookbooks that I have had for many years. The Good Housekeeping Illustrated Cookbook, published in 1980 by Hearst Books. It is a delicious dish that I have made quite a few times and thought that I would share with you. The picture in the illustration is not mine but I did not want to wait until I made it again before I shared it with you. Put your own twist on this dish. ;o) http://www.grouprecipes.com/90718/party-shrimp-and-chicken.html This is my stuffed bell pepper recipe. It is another recipe that reminds me of growing up at home and remembering the wonderful meals that my mother made the times that I use to spend with her in the kitchen. I did not have her specific recipe for her stuffed bell peppers, but my memories helped to create my version. http://www.grouprecipes.com/90422/judys-stuffed-bell-peppers.html This is my version of fried chicken tenders. I use Creole sesoning because of the dept of flavor it adds to the chicken. I make these on days that we have finger foods. For instance, I made these yesterday to go along with my baked chicken wings, macaroni & cheese and a green salad. http://www.grouprecipes.com/89901/judys-fried-chicken-tenders-creole-style.html I love to bake chicken wings with different seasonings; however, this recipe is the one that I used the most. It is an easy, tasty recipe and can be modified to suit your taste buds. My family and friends enjoy them and if you try this recipe, I hope you enjoy them as well. http://www.grouprecipes.com/89897/judys-creole-style-baked-chicken-wings.html Macaroni and cheese is one of those comfort foods for sure and most families have their own version. I wrote this recipe in memory of the macaroni and cheese that my mother used to make us. Her macaroni and cheese was so delicious however, I did not have her recipe so I created this version in memory of her and thought that I would share with you. http://www.grouprecipes.com/89891/judys-macaroni-and-cheese.html