Fettuccini with Ham & Zucchini

Always a hit!

Ingredients:

Olive oil
1 clove garlic, pressed
1/2 medium onion, finely chopped
2 or 3 small zucchini, julienned
1 (or so) cup cooked ham, diced
1 pint heavy cream
2 T butter
1/2 cup parmesan cheese, grated
1 package fettuccini pasta

Directions:

Cook pasta according to directions on package. In skillet, start with a couple tablespoons of oilive oil. Sautee onion and garlic on medium heat until onion is tender. Be careful to not burn the garlic. Add the zucchini and ham and stir fry for about 5 minutes. Drain pasta and pour back into pot. Add the cream, butter, zucchini mixture to the pasta. heat this through then add the parmesan last. Serve immediately. You can tweak the recipe to stretch it as much as you want, including adding sour cream, etc.




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Garlic Parmesan Noodles

When we lived in Provo, a friend invited us over for dinner and made these noodles.  I love noodles and love how good and simple these are.  My kids love them too.  Really, you make it to your liking so there isn't really measurements.

Ingredients:

1 lb. noodles

1/2 - 1 stick of butter (1/4-1/2 cup)

1 egg

garlic

parsley

shredded parmesan cheese

Directions:

Cook the noodles then drain the water.  Lighlty mix the egg and mix it into the hot noodles with the butter.  Season with garlic, parsley, and parmesan cheese.  Enjoy.  Yum!

Classic Spaghetti & Meatballs

 

photo borrowed from here

This recipe is adapted from Pioneer Woman's spaghetti & meatballs. I found the sauce to be delicious and the meatballs were fantastic.  I have made other kinds of meatballs before, but this was the first time that I have made meatballs from scratch to go with spaghetti. Loved it!

Ingredients:

Meatballs:

• 3/4 pounds Ground Beef
• 3/4 pounds Ground Pork
• 3 cloves Garlic, Minced
• 3/4 cups Fine Bread Crumbs
• 2 whole Eggs
• 1/4 cup Flat-leaf Parsley, Minced
• 1/4 teaspoon Salt
• Freshly Ground Black Pepper
• 2 T Milk
• 1/2 cup Olive Oil

 Sauce: 

• 1 whole Yellow Onion, Diced
•  3 cloves Garlic, Minced
• 1 small Can tomato paste
• 36 ounces Can Crushed Tomatoes
• 1/4 teaspoon Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• 1/4 cup Flat-leaf Parsley, Minced
• 2 t. basil
• 2 pounds Spaghetti, Cooked To Al Dente

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, eggs, salt, pepper, parsley, and milk in a mixing bowl. Mix together well with hands. Roll into 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in  tomatoes. Add salt, pepper, sugar, parsley, basil. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.

Serve over cooked spaghetti. Sprinkle with Parmesan.

Harvest Spaghetti and Chicken

I think I made dinner about three times all summer. Isn't that awful?!! Well, a good dinner. We had plenty of last minute Little Caesars, eggs in tortillas, toast and eggs, omelettes, and mac n cheese. School started and I'm back. What also helped is I just got home from visiting family and they spoiled us rotten with their amazing food. I was inspired. And I'M BACK!!

This was quick and easy and yummy. And a great way to use zucchini. Enjoy!

Ingredients:

2 chicken breasts, cut in small pieces

3 T. cooking oil

2 c. zucchini, thinly sliced

3 med. carrots, sliced thin

2 garlic cloves, minced.

1 T. flour

1 1/2 c. milk

1/3 c. grated Parmesan cheese

1 t. salt

1/2 t. basil

8 oz. spaghetti, cooked

Directions:

Sitr fry the chicken pieces in oil until tender and add vegetables and cook until just tender. Sprinkle and stir flour into the mixture and add milk, all at once, and cook until slightly thickened, stirring constantly. Add cheese, salt and basil and fold into the cooked spaghetti and serve. Serves about 8.

Grilled Chicken with Lemon Basil Pasta

Here's another recipe from Pioneer Woman that I decided to try out. I am a sucker for pasta dishes and the lemon & basil idea intrigued me.  I pretty much followed the recipe, although I believe I was a bit short on the basil and I, of course, threw in extra cream. It was fairly quick and easy and ended up being flavorful and different. I especially think this would appeal to people who have a particular affinity for all things lemon. Very fresh-tasting with a bit of a tang. 

For the chicken breasts, I followed PW's advice for the marinade:

Olive oil
Juice of four lemons

Dijon

A tiny bit of honey

A dash of salt

Mine marinaded for about 4 hours. Grill them. Set them aside and keep them warm. (Oh and maybe don't overgrill them and completely dry them out like I did.)

 

Ingredients:

4 whole Grilled Chicken Breasts, Sliced

1 pound Pasta, Cooked Until Al Dente

½ sticks Butter

3 whole Lemons, Juiced

¾ cups Heavy Cream

¼ cups Half-and-half

1-½ cup Grated Parmesan Cheese (or Romano)

Salt And Freshly Ground Black Pepper, To Taste

20 whole Basil Leaves, Chopped

Instructions:

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and most of basil and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Mom's Tomato Soup Spaghetti

My mom makes this spaghetti sauce. It is ALWAYS a hit. It has a great flavor and I love the chunks of mushrooms and olives. I made it different this time than I've ever made it. I added a quart of bottle tomatoes and I chopped up the olives and mushrooms with my food chopper. I usually slice everything so it usually has bigger chunks of everything and is thicker without the bottled tomatoes. It was just as delicious.

Ingredients:

1 lb. sausage (I use Jimmy Dean)

1 pkg. mushrooms

1 can olives

1 large can tomato soup

1 small can tomato soup

garlic

pepper

Directions:

Brown sausage with garlic and pepper. Slice mushrooms and add to the sausage. When cooked together nicely, add tomato soup. Simmer to blend flavors. Slice olives and add at the end. (I add these at the end because I don't like the taste of the olives if they cook for too long).

Penne with Zucchini Pistou & Chicken

Pistou: n. A sauce made of garlic, basil, olive oil, and often Parmesan, used on pasta or in soups and stews.

Pistou is to the French what pesto is to Italians. Yum. How can you go wrong with those ingredients plus a bit of heavy cream? You can't. I adapted a recipe I found here and came up with a delicious & different pasta dish for my family. It was wonderful...plus I got to use some of the zucchini(s) that have been sitting on my counter for far too long. 
Yield: 8 servings

Ingredients:

4 teaspoons extra-virgin olive oil, divided
3 chicken breasts, sliced
3 cups (1/4-inch-thick) slices small zucchini
1 cup packed basil leaves
3/4 cup shaved Parmigiano-Reggiano cheese, divided
4 garlic cloves, chopped
1 cup chopped Vidalia or other sweet onion (about 1small)
1 3/4 teaspoons kosher salt, divided
8 ounces uncooked penne pasta (I used about 10-12 oz)
1 cup heavy whipping cream
1/2 teaspoon freshly ground black pepper

Directions:

Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.

Place 1/3 of cooked zucchini, basil leaves, 1/4 cup cheese and garlic in a food processor (or blender); process until finely chopped. (Keep mixture in processor.)

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Cook sliced chicken until nearly done. Add onion to pan; sauté 10 minutes or until golden. Add remaining cooked zucchini.

Meanwhile, throw some water & salt in a large pot, and bring to a boil. Cook pasta in boiling water according to package directions. Drain, reserving 1/3 cup cooking liquid.
Add reserved liquid to basil mixture; combine until smooth. Add basil mixture to pasta. Everything is now in the pan except the cream & remaining salt, pepper & cheese.) Add cream, remaining salt, and pepper; stir. Top with remaining cheese. Serve.

Simple Tomato Sauce with Onion & Butter

I plucked this recipe from Smitten Kitchen about a year ago and have planned to make it ever since.  So with yummy summer tomatoes just right around the corner, I thought it the perfect time to give it a try.  It was simple and fresh and delicious.  I think the secret is its simplicity...there aren't spices that are overpowering the essence of the tomato flavor.  On our second trip to Italy, John & I ate (with Spencer & Kristi) at a little restaurant  in Rome (located on a side street with a direct shot at the Coliseum).  I had a simple pasta with tomato sauce.  There weren't lots of spices or other things complicating the dish.  Just pasta with tomato sauce.  It was incredible.  This sauce is the closest thing I have ever found to that.  I literally could not stop eating this. 

Ingredients:

28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Directions:

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.

Grilled Chicken & Asian Noodle Salad

This recipe is a new fave.  It really belongs to Kristi, who served it to us while we were there visiting last week.  Kristi really knows how to pick amazing recipes.  Cooking just really seems to come naturally to her.  Anyway!  She used this chicken recipe and combined it with this recipe to make a delicious & complete meal with an amazing mix of flavors.  I have made it twice since being home from Oregon.

Chicken

The directions for this versatile grilled chicken are in this previous posting.

Dressing

Ingredients:

1/2 cup of rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
3 cloves of garlic, finely minced
2 teaspoons soy sauce
2 teaspoons sugar

Directions:

Combine all ingredients and set aside. 


Salad

Ingredients:
1/2 cup cilantro leaves (chopped)
1/2 cup basil leaves (chopped)
2 green onions (chopped)
1/2 red bell pepper (sliced into thin strips)
1/2 yellow bell pepper (sliced into thin strips)
1 cup carrots (shredded)
1/2 cup of toasted peanuts (optional)
1/2 pound noodles, cooked per instructions

Directions:

Prepare all the vegetables.  I happen to not like large chunks of certain vegetables, so I actually just threw all of the above, minus the noodles, into the food processor and pulsed about 8 times.  The sliced peppers do look prettier though. Cook your noodles according to instructions on package (not a moment over).  I used one box of fettuccini for this. Once the noodles have cooked rinse thorougly with cold water and drain. Once the noodles are completely cool, add the remaining ingredients. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve with sliced, grilled chicken or as a side to another entree. Serves 6.

Homemade Spaghetti Sauce

Ingredients:

1 lb (or less) ground beef (or sausage)

1 quart (28-32 oz canned) tomatoes

1 can (8 oz) tomato sauce

1 can (8 oz) tomato paste

1 tsp salt

2 Tbsp parsley

2 tsp oregano

1 tsp basil

1 Tbsp sugar

1/2 tsp garlic powder (or 1 1/2 tsp crushed, real garlic)

Directions:

Brown meat. Drain grease. Add remaining ingredients and simmer for 30 minutes. Cook pasta according to package directions. Serve. Yum.

Chicken-Broccoli Lasagna

I got this recipe from my grandma and she got it from her sister. It is really yummy. Anything my grandma makes is amazing. She's always been told she should have her own restaurant. She is 92 in two months and doesn't spend as much time in the kitchen as she use to and misses it. I raided her recipe box and found this recipe and it's pretty simple.

Ingredients:

(10 oz.) cooked lasagna noodles
1/2 c. butter
1/2 c. flour
1/2 tsp. salt
1/2 tsp. basil
3 c. chicken broth
1 boiled chicken, cut up
2 c. cottage cheese
1 egg, beaten
1 head broccoli, steamed
1 pkg. grated mozzarella
1 pkg. grated parmesan

Directions:

Boil noodles, drain. Melt butter in large sauce pan. Blend in flour, salt, basil; stir in chicken broth and cook until mixture thickens and comes to a boil Remove from heat. Add cut up chicken. Mix cottage cheese with egg. Start layering with 1/3 of chicken mixture and then noodles. Next 1/2 cottage cheese, next 1/2 broccoli broken up in pieces. Sprinkle 1/2 of each package of cheese. Start over and end up with 1/3 of the chicken mixture on top. Bake 1 hour at 350*

*Ending up with the sauce on top means you need to go out of order at the end and put the noodles on before the last layer of sauce. I then sprinkled it with a little cheese again.
*I used 3 cups of water and 3 chicken boullion cubes instead of 3 cups chicken broth.

Home Made Macaroni and Cheese

HELLO COMFORT FOOD!!!
Macaroni and Cheese is a favorite. Mmmm. A favorite memory is when I was little my mom stayed home from work one day and just her and I sat on the couch downstairs eating homemade macaroni and cheese and watching soaps.
I have been on the hunt for years for the best home made mac n cheese and so far, this is it. This recipe was submitted in our neighborhood cookbook by Shelly Salmon.
Because I double the recipe, I am posting it doubled. Doubled, it feeds 6 adults. It easily feeds my family of 7.

Ingredients:

3 c. elbow macaroni (or noodle of choice)
1 cube butter, melted
6 T. flour
4 c. milk
2 c. grated cheese
1 -2 tsp. salt (depending on how much you like salt. 1 tsp. is plenty for me but is not the 'double')
1/8 - 1/4 tsp. pepper

Directions:

Add flour, salt and pepper to melted butter. Make this into a white sauce by slowly stirring in the 4 cups milk. Stir and cook until thick. Add cheese and pour over cooked macaroni in a 9x13 buttered dish. Sprinkle with grated cheese and bake at 400* for 20 minutes.

Alfredo

Another recipe from my neighborhood cookbook. I had broccoli that I needed to use and found the recipe for the alfredo so I cooked 3 chicken breasts (and sprinkled Italian seasoning on them while they cooked), broccoli, a package of bowtie pasta (any pasta can be used), and made this wonderful sauce. It was restaurant tasty. Some alfredos taste so thick and heavy. I was afraid of that with this but my family loved it. The kids who wanted the broccoli and chicken on the side were dipping it in the sauce. (I was a little short on heavy cream so I just added a little milk to make up for it. Maybe that's what helped make it not so heavy.)

Ingredients:

1/2 c. butter

2 cloves garlic, minced

2 c. heavy cream

1/8 t. ground black pepper

pinch of salt

1/2 c. grated Parmesan cheese

Directions:

Melt butter in medium saucepan over medium-low heat. Add the garlic, cream, pepper, and salt and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want to simmer it. Add the cheese and continue to simmer sauce for 8 minutes, or until thick. While sauce cools, cook the noodles.

Spoon sauce over pasta....and broccoli and chicken and even mushrooms....and serve.

Chicken Parmesan & Angel Hair

This meal is fast-becoming one of our favorite dinners around here and it isn't too difficult either.

Ingredients:

Olive oil

4-5 chicken breasts cut in pieces or 12-ish chicken tenders

1 stick butter, melted

1 cup Italian style bread crumbs (or use regular crumbs with some Italian spices added in)

3/4 cup parmesan cheese (the grated kind-not the powder)

2 cups marinara sauce (any brand will do. I use the cheap Hunts canned 4-cheese version)

2 cups shredded mozarella (the kind shaped like a ball seems to taste more fresh & melt better)

Directions:

Heat a non-stick frying pan over medium heat. In a small bowl, melt butter. In a separate small bowl combine the bread crumbs and parmesan. Dip & slather chicken piece in butter and then directly into bread crumb mixture. Pat crumbs/cheese onto chicken to get a nice solid coating. Heat olive oil in the pan and brown each chicken piece on each side and place into a greased baking dish. Add olive oil as needed while browning. Pour marinara over the chicken pieces and then top with mozarella cheese. Cover & bake at 375 degrees for 35-45 minutes. We serve this over angel hair pasta with salad. Yum-o!

Italian Chicken Pasta Toss

This is such a great recipe to use those fresh veggies you have from your garden!

Ingredients:

6 oz. bow tie pasta (about 3 cups)- although I used more because we LOVE pasta
2 plum tomatoes, seeded and diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 lb. boneless, skinless chicken breasts, cut into 1 inch strips
2 t. olive oil
2 large garlic cloves, pressed
1/2 c. frozen peas
1 t. italian seasoning
1 t. salt
1/4 c. grated Parmesan cheese

Directions:

Cook pasta according to package directions; drain and keep warm. Heat oil in a stri-fry skillet over medium-high heat until hot. Press garlic into skillet and add chicken. Stir-fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; stir-fry 2 minutes (or longer for softer vegetables). Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in warm pasta. Sprinkle with Parmesan cheese. Serve immediately. Makes 6 servings. Great served with garlic bread.

Bowtie Pasta Medley

Lisa found this recipe on Momzoo and suggested I make it for a family get together. It was a hit. I am really loving tropical flavors right now and this really hit the spot.

Ingredients:

One box bow tie pasta
1 cup mayo
1 bottle Hidden Valley Coleslaw dressing
2-4 T. Salad Supreme

1 cup crasins
3 stalks celery
1 can Mandarin Oranges, drained
1 can Pineapple Tidbits, drained
two chicken breasts, cooked
1 cup Cashews

Directions:

Cook the pasta and when it is done, drain it and add the mayo and coleslaw dressing to the warm pasta. Sprinkle on the Salad Supreme and mix it all together. Refrigerate for several hours. When it's time to eat, dump in the craisins, celery, oranges, pineapple, and chicken. Mix in the cashews last and serve. Yummy!!!

Chicken Noodle Soup

This soup is so warm, delicious and satisfying on a cold and rainy or snowy day. Plus everyone in my family will happily eat this. It is easy and one of my favorite things to make. I always make a large pot so we have leftovers. I serve this with our favorite Baking Powder Biscuits. This is a recipe from my Mom, although she often made her own noodles, something I have yet to do. I buy the "Country Pasta, homemade style egg pasta". They sell it at Costco and around here you can also buy it at Dick's Market. Enjoy!

Ingredients:

1 onion diced
2 tsp olive oil (optional)
3-4 chicken breasts
4-5 carrots, peeled and sliced
4-5 stalks of celery, sliced
1/4 cup chopped parsley (optional)
soup base ( I use "Better than Bouillon Chicken Base) I find it at Costco or Dick's Market
If you prefer you could use bouillon or chicken stock and season to taste.
Noodles


Directions:

In a large pot saute onion in a little olive oil, if you have it.
Add 4-5 quarts water and bring to boil. Add chicken and cook on medium heat. While the chicken is cooking I cut up my vegetables and parsley and add them to the pot. When the chicken is cooked remove it and cut it into desired size pieces. Return chicken to pot and add 3-4 tablespoons of the soup base. Start with less and add until you like the flavor. Simmer on low for the amount of time you have, at least until veges are tender....when you are about 30 minutes from serving, bring to boil, add noodles and cook until tender. You may have to add more water as your noodles cook and absorb some of the liquid, depending the amount of broth you like.

*The ingredients are just a guideline, I use more or less of every ingredient depending on what I have available. * Happy Cooking!

Beef Stroganoff

This was a really easy meal. It isn't all from scratch, so sorry, but sometimes you need something fast but still home-made and yummy. My family loved it. Almost everyone had seconds. So here's to fast and easy preparation for busy nights when you might be tempted to hit a drive-thru.

Ingredients:

1 package pasta (about 17 oz)

2 tbsp. olive oil

Ready-made meatballs (I have a large bag from Costco and I used about six or seven meatballs per person and had a few left over)

2 tbsp worcestershire sauce

2 cans cream of mushroom soup

1/2 cup sour cream

1 cup sliced mushrooms (I didn't have any of these, and my kids wouldn't have eaten them, but I would have loved them!)

Directions:

Cook and drain pasta according to package directions.

While pasta cooks, heat oil in skillet and add meatballs. If meatballs are frozen, add a little water and steam them. Add worcestershire sauce and stir. Add cream of mushroom soup. Continue stirring over medium heat. Add mushrooms. Continue heating for a few more minutes. Add sour cream and stir until well-mixed.

Pour over cooked noodles.

Enjoy!

Penne With Tomatoes and Feta Cheese

So I have made this quick & easy pasta twice now. I will definitely make it again, especially if I need a yummy pasta salad for a potluck or something like that. My children weren't crazy over it, but the ladies at our neighborhood party sure were! It is fresh-tasting and flavorful and is one more great way to utilize those fresh garden tomatoes!

Ingredients:

16 oz uncooked pasta (I used penne)
2 green onions, chopped (I prefer the green onion in this but the 2nd time I only had red onion on hand and it was still tasty)
6 oz package feta cheese, crumbled
1/2 cup balsamic vinegar (I have also seen variations of this recipe where red wine vinegar was substituted).
1/4 cup extra virgin olive oil
2 cups diced fresh tomato (Roma are my preference)

Directions:

Cook pasta as package directs (paying close attention to keep them slightly al dente.) Drain. Toss pasta with onion, feta, balsamic, oilive oil & tomato. Serve immediately or chill 1 to 2 hours in refrigerator. Great warm or cold! Side dish or salad! I think diced grilled chicken could make this a yummy entree. I have seen variations with olives & garlic as well.

8 servings

Italian Baked Chicken and Pasta

I found this recipe on Food Network and thought I would give it a try. I found that I had almost everything I needed and usually would have had it all. It is pretty simple to make and we liked it. It has fresh, clean flavors and my kids all ate it. I will save this recipe for when I need to throw something together quickly with the ingredients I have on hand. I used elbow macaroni that I had leftover from the night before. It worked great. I doubled this recipe for my family and we have a small amount left.

Ingredients:

• 1 cup pasta (any small pasta)
• 2 tablespoons olive oil
• 1/2 cup cubed chicken breast (1-inch cubes)
• 1/2 cup diced onion (about 1/2 a small onion)
• 1 clove garlic, minced
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.